Mark's Tokyo

A multi-course tasting menu curated by the chef featuring seasonal Japanese ingredients. Expect a progression of dishes including soup, seafood, pasta, a meat main, and dessert. A great way to experience the best fresh produce of the day.

A soup made from renkon (lotus root), a root vegetable common in Japanese cuisine. It has a mild, earthy flavor and starchy texture. Served warm.

Salmon sourced from Iwate Prefecture served with nanohana (rapeseed blossoms) and a citrus-herb sauce. The fatty fish is balanced by the slight bitterness of the greens and the refreshing yuzu scent.

Freshly made flat pasta noodles tossed in a green pesto sauce. The pesto uses Shiso (Japanese perilla leaf) instead of or alongside basil, giving it a unique, aromatic, minty-herbal flavor.

Steak made from Kuroge Wagyu (Japanese Black cattle), known for its rich marbling and tenderness. Served with a special house sauce. A premium beef dish.

A daily selection of ice cream for dessert. Cool and sweet.

A carbonated grape beverage that mimics sparkling wine but without alcohol. Crisp, bubbly, and refreshing.

Beer-flavored beverage with 0% alcohol. retains the bitterness of hops and carbonation of regular beer.

A sweetened carbonated soft drink flavored with ginger. Fizzy and mild.

Fruit juice made from oranges. Sweet and tangy.

Juice extracted from grapes. Sweet and fruity.

A traditional Chinese tea that is partially oxidized. It has a complex, woody flavor profile, somewhere between green and black tea.

Japanese tea made from unoxidized leaves. Grassy, refreshing, and slightly bitter.

Carbonated water.

Brewed coffee.

Tea made from herbs, spices, or fruits. Caffeine-free and aromatic.

A white wine from Napa Valley, California. Chardonnays from this region are typically full-bodied with notes of oak and tropical fruit.

A mature white wine from the Russian River Valley. Likely has complex flavors of fruit and aging notes.

A red wine from the Sonoma Coast. Pinot Noir is light to medium-bodied with red berry flavors and bright acidity.

A red wine blend or varietal from Sonoma County.

A cocktail combining sparkling wine from Sonoma County with passion fruit. Sweet, tart, and bubbly.

A non-alcoholic white wine alternative produced in Yamanashi, Japan's premier wine region.

A non-alcoholic white wine styled after Chardonnay.

A non-alcoholic red wine alternative from Yamanashi, Japan.

A non-alcoholic red wine styled after Cabernet Sauvignon. typically full-bodied flavor profile.

A mocktail made with non-alcoholic sparkling wine and passion fruit juice. Fruity and refreshing.