Uchi, Omakase Tasting Menu

Amuse - red beet gelee, julienned breakfast radish, pickled garbanzo beans, lemon vinaigrette

Hirame Usuzukuri - thinly-sliced flounder, Spanish olive oil, smoked sea salt, yuzu zest, daikon, crispy quinoa

Nairagi Toro - Hawaiian billfish belly, ugly ripe tomatoes, shaved yellow watermelon, shish to peppers

Aji Viche - Japanese Spanish jack, cherry tomato, spring onions, ichiban dashi

Hotate Tataki - seared maine diver scallops, citrus confit, fennel marmalade, nori-green tea cloud

Kare Sake - sake lees-poached dayboat halibut, melted leeks, fresh garbanzo beans, karashi mustard

Tombo Crudo - seared Hawaiian albacore, pomegranate zu, pickled cipollinis, California cherries, sweet chili

Opaka Paka Ume - grilled snapper, nectarines, ume, parsley cream

Tako Pops - sesame oil marinated baby octupus

Foie Nigiri - Hudson valley foie gras, chicken crackling, sansho, lime juice, radish

Wagyu Tomorokoshi - grilled kobe-style ribeye, bluefoots, baby eggplant, ramps, miso-corn butter

Bacon Steakie - twice-cooked kurobuta pork belly with green apple

Coffee and Eggs - Cuvee panna cotta with mango ‘yolk‘, shiro chocolate sorbet, coffee soil, mango paper