Sakura Sushi

Steamed soybeans tossed with black truffle salt and sesame oil.

Pan-fried pork and cabbage dumplings with a crispy lace skirt, served with ponzu.

Seared bluefin tuna slices with ginger, garlic chips, and yuzu-soy dressing.

Silken tofu, wakame seaweed, and spring onion in white miso broth.

Fresh Norwegian salmon over seasoned shari rice with a brush of nikiri.

Lean bluefin tuna — clean, meaty, and perfectly balanced.

Buttery Japanese amberjack with a touch of wasabi and aged soy.

Freshwater eel glazed with sweet kabayaki sauce, torched to perfection.

Premium Hokkaido uni — creamy, briny, and luxuriously rich.

Shrimp tempura inside, topped with avocado, eel, and unagi sauce.

Spicy tuna, cucumber, topped with salmon, tobiko, and truffle mayo.

California roll draped with assorted sashimi — tuna, salmon, yellowtail, shrimp.

Crab and cream cheese inside, baked with spicy mayo and crunchy panko top.

72-hour marinated black cod in white miso, sake, and mirin — caramelized under the broiler.

Seared A5 wagyu slices with ponzu, crispy garlic, and micro-greens.

Panko-crusted chicken with Japanese curry, steamed rice, and pickled vegetables.

Assorted shrimp and seasonal vegetable tempura with tentsuyu dipping sauce.

Warm matcha cake with a molten green tea center, served with vanilla ice cream.

Hand-made mochi filled with seasonal ice cream — matcha, black sesame, and yuzu.

Rich black sesame custard with a torched sugar crust and kinako dust.

A curated trio of premium sake — junmai, ginjo, and daiginjo.

Suntory Toki whisky with sparkling water and a lemon twist.

Fresh yuzu juice, shochu, soda, and a touch of honey.

Ceremonial-grade matcha whisked with steamed oat milk.