M Tempura

Salad

Squid, Mustard Greens, Fennel, Pickled NC Peach, Calamansi Lime

*Crudo

Amberjack, Spruce Vinegar, Mustard Oil, Marinated Cucumbers, Pickled Rhubarb, Garlic Chive

Tempura course

Mexican Blue Shrimp

Softshell Shrimp

Halibut

Asparagus

Shitake Mushroom

Maitake Mushroom

Cauliflower

*Swordfish

*Scallop

NC Sweet Potato

Okayu

Japanese rice porridge, alliums, egg mousse.

Dessert

Honeysuckle Panna Cotta with Szechuan Yuzu Curd

*Scallop

$7

Tiger Prawns

$8

Pink Prawns w/ Heads

$8

Softshell Shrimp

$9

Halibut

$9

*Swordfish

$6

*NC Oyster

$6

Veggies

$3

Miso Soup

$3

Rice

$3

Okayu

Japanese rice porridge, alliums, egg mousse.

$9

Yakiniku

A5 wagyu beef donburi, roasted turnip, miso butter, oyster tonnato. Served with miso soup

$20

Dessert

$10

Gyoza

Shiitake mushroom, Smoked tofu, Swiss chard

*Crudo

Amberjack crudo with Cucumber Tofu Sauce, marinated cucumbers, pickled rhubarb, and garlic chives

*Beef Tartare

A5 Wagyu and NC Grass-fed Beef, Shrimp Oil, Aji Amarillo Cured Egg Yolk, Garlic Chive

Chawanmushi

Chilled Japanese egg custard with scallops, mushroom gelee, and smoked trout roe

Tempura Course

Pink Prawns w/ Heads

*Swordfish

Maitake Mushroom

Mexican Blue Shrimp

Halibut

*NC Oyster

White Asparagus, Golden Kaluga Caviar

Brie Cheese, Nori, Black Truffle, Honey

Yakiniku

A5 wagyu beef donburi, roasted turnip, miso butter, oyster tonnato. Served with miso soup

Dessert

Pandan Cake with Lemongrass Anglaise and Sweet Tofu

*Raw or Undercooked

All menu items with *are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Written information is available upon request about the safety of consuming these items. Please inform your server if you have food allergies or special dietary requirements, and we will do our best to accommodate.

Restrictions

We are unable to offer gluten-free or vegan options at this time. All of our Tempura is fried in the same oil which may affect certain dietary restrictions such as shellfish allergies. We can make chef-choice substitutions for vegetarians during the Tempura course, however many of our small plate items include fish stock or broth which cannot be removed.