Kinjo Room

(Plain or spicy sea salt)

(Parmesan, red sauce, mango, and scallions)

(Baked or fried, spicy mayo)

(Baked or fried, shishito peppers)

(Classic tempura sauce)

(Fried calamari, served with sauce and spicy mayo)

(With scallions, pon fried garlic, and arrichoke)

(With quail egg and truffle soy)

(With lemon zest, cilantro, serrano pepper, and grated wasabi)

(With spicy tuna and truffle mousse)

(With spicy salmon & truffle mousse)

(With truffle soy, truffle aioli, and wasabi relish)

(Seared salmon with spicy ponzu)

(With yuzu kosho and lime zest)

(With truffle soy and caviar)

(Seared with violet soy, micro greens and black pepper)

(With quail egg and truffle soy)

(With quail egg and truffle soy)

(With truffle soy, truffle aioli, and wasabi relish)

(Light mayo, shiso, cucumber, avocado and eel sauce)

(Fresh water eel. Topped with avocado, smoked salmon and eel sauce)

(Topped with yellowtail, mangoes, scallions and sriracha)

(Topped with salmon and avocado)

(Topped with salmon, avocado and tobiko)

(Topped with salmon, yellowtail & sriracha)

(Crispy rice topped with spicy tuna, arugula and micro green)

(Tempura fried soft shell crab with pickled radish, cucumber, mayo, lettuce, carrots)

(Mayo, green onion, tobikos and eel sauce)

(Asparagus and truffle soy)

(With Asparagus and truffle soy)

(Topped with salmon, yellowtail & sriracha)

(Mayo, green onion, tobiko and eel sauce)

(Topped with shrimp cucumber and eel sauce)

(Asparagus, shiso, shoko peppers, green onions)

(Onions, miso glaze, and black pepper)

(In house special miso sauce)

(With serrano pepper, truffle soy, and caviar)

(Sea urchin)

(Fresh salmon with aioli sauce, truffle soy, black pepper and caviar)

(Fresh yellowtail seared with truffle soy, black pepper)

(Japanese amberjack with lime zest, yuzu, and Himalayan rock salt)

(Spicy tuna, tobiko, sesame oil wrapped with seaweed)

(Freshwater eel)

(Seared with serrano pepper, truffle soy, and caviar)

(Flying fish roe)

(Wasabi infused)

(Smelt eggs)

(Canadian prawn shrimp with nikiri and tobiko)

(Japanese squid topped with nikiri and oba)

(Fish eel sauce, cucumber, and sesame seed)

(Maguro, Otoro, Akami, chopped with tuna mixed with green onions and pickled radish)

Haku Vodka, Yuzu, Ginger, Lemongrass, Sparkling Sake

Gray Whale Gin, Matcha, Lime, Chartreuse, Key Lime Foam

Pilar Blonde Rum, Lime, Granny Smith Apple, Nutmeg, Vanilla

Empress Gin, Clarified Lemon, Rambutan, Elderflower

Fuyu Japanese Whiskey, Yuzu, Honey, Satsuma Koucha

Ilegal Joven Mezcal, Clarified Lime, Toragashi, Smoked Black Sea Salt, Blistered Serrano

Blade and Bow Bourbon, Lemon, Amaretto Spiced Port Foam

Padre Azul Reposado, Lime, St. George's Spiced Pear, Spiced Cordial, Charred Rosemary

Laird's 7 1/2 yr Apple Brandy, Lemon, Pomegranate Grenadine, Bitters

Four Roses Small Batch, Winter Spiced Gomme Syrup, Bitters, Cinnamon and Wood Smoke

Ask about today's barreled cocktail