STARTERS ROBATA-YAKI NIGIRI & SASHIMI (2PC) · 2019-11-18 · crab, goat cheese mousse, avocado,...
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prepared tableside A-5 WAGYU BEEF* 2oz 50 | 4oz 100 togarashi salt, yuzu kosho, garlic soy butter, shallots, kimchi, wasabi TOBANYAKI HOT DISH ROBATA-YAKI CHEFS SPECIALTIES EDAMAME 5 add chili lime 7 add white truffle 7 MISO SOUP 5 tofu, scallion, seaweed ASIAN MIXED GREENS 10 asian pear, radish, candied walnut, seasonal garnishes, sesame dressing add sashimi* 9 SEAWEED SALAD 6 HOUSE-MADE SUNOMONO 5 tosazu vinaigrette, radish SOBA NOODLE SALAD 13 cilantro, peanut, carrot, thai chili vinaigrette STARTERS CRISPY BAO BAHN MI 15 pulled pork, pickled vegetables, cilantro aioli, jalapeño WAGYU TARTARE* 20 pickled root vegetables, herb aioli, fried caper, truffle olive oil, confit egg yolk TEBASAKI 15 choice of Belle Meade and gochujang bbq or glazed honey garlic, topped with chive and sesame seeds KAKUNI 15 crispy braised kurobuta pork belly, spicy hoisin glaze, chive, pickled cabbage MISO HAMACHI TACOS* 19 asian pear, avocado, yuzu miso, cucumber, fresno chili, fried wonton, wasabi aioli, cilantro, togarashi OKU ROCK SHRIMP 14 spicy aioli, chive, mixed greens nashville hot style available CAB TENDERLOIN 15 certified angus beef, shiso chimichurri, ginger soy, wasabi TOMOROKOSHI 7 sweet corn, japanese aioli, togarashi, citrus butter YAKITORI 9 chicken, scallion, togarashi salt KAMO-NEGI 12 five-spiced duck breast, scallion, plum bbq PLAYBOY* 19 crab, wagyu beef, herb aioli, avocado, chive, goat cheese mousse, truffle soy glaze HANA* 17 walu, spicy salmon, mango, cucumber, avocado, tempura scallion, radish, garlic honey NASHVEGAS* 15 crab, goat cheese mousse, avocado, tempura, spicy salmon, sweet soy glaze, spicy aioli SHOGUN* 17 hamachi, cucumber, avocado, jalapeño, spicy tuna, yuzu miso SIGNATURE MAKIMONO CALIFORNIA 12 crab, avocado, cucumber SPIDER 12 soft shell crab , avocado, cucumber, spicy aioli, sweet soy glaze SPICY TUNA* 10 spicy tuna, cucumber SHRIMP TEMPURA 11 tempura shrimp, avocado, spicy aioli, sweet soy glaze CLASSIC MAKIMONO *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. **We kindly ask for your patience when seperating checks. EXECUTIVE CHEF, ERIC HILL chef’s multi-course tasting menu OMAKASE* 125 ADD SAKE PAIRING 50 CHEF’S CHOICE SASHIMI* 9 PIECES 30 18 PIECES 60 NIGIRI & SASHIMI (2PC) MAGURO* 8 red tuna O-TORO* MP fatty blue fin SAKE* 7 scottish king salmon SAKE HARAMI* 7 salmon belly MADAI* 8 sea bream SUZUKI* 7 sea bass WAGYU BEEF* 18 KANPACHI* 9 amberjack HAMACHI* 7 yellowtail HAMACHI HARAMI* 7.5 yellowtail belly IKURA* 8 salmon roe UNI* MP sea urchin KANI MP alaskan king crab HOTATE* 8 scallop WALU* 8 escolar UNAGI 9 broiled eel TAKO* 8 octopus SPECIALTY FISH* MP O-KU NIGIRI (1PC) TUNA* 9 ginger, scallion, miso-yogurt sauce HAMACHI* 8 yuzu miso, jalapeño, cilantro SALMON* 6 aburi-style, lemon zest, ikura, citrus aioli UNAGI 7 candy walnut crunch, spicy aioli, truffle-soy glaze O-TORO* MP uni, caviar, black lava salt, chive WAGYU* 12.5 onion jam, chive, rosemary salt, sesame seed MADAI* 9 shiso, chili paste, ginger, chive KANI MP garlic-soy butter, pickled wasabi stem, fried garlic KUNG PAO CAULIFLOWER 13 tempura cauliflower tossed in firecracker sauce, crispy onion, scallion, peanuts LOBSTER TEMAKI 18 poached lobster, avocado, wasabi aioli, sunomono USUZUKURI* 16 sake, black lava salt, wasabi stem, truffle ponzu TORO TOAST* MP robata grilled crostini, shallot, chive, confit egg yolk, golden osetra caviar, rosemary aioli, twice-fermented soy HAMACHI CARPACCIO* 17 yuzu miso, jalapeño, togarashi salt, citrus VICTORY LAP* 34 o-toro, big eye and ahi tuna prepared three different ways BLACK MAGIC 22 squid ink rice, lobster, crispy shallot, spicy aioli, chive HOTATE* 15 prosciutto, sage, miso butter, chive TAKO 10 spanish octopus, cherry tomato, green onion, yuzu-tomatillo salsa LAMB 20 miso-yogurt sauce, zataar, tomato ALASKAN KING CRAB MP soy butter, fried garlic, chive LEMONGRASS SAUSAGE 12 house-made spice vinegar TOKYO CHICKEN DONBURI 18 house-made teriyaki, seasonal vegetables, steamed rice BRAISED SHORT RIB 28 korean-style beef short rib, trumpet mushroom, pearl onion, fried leek, parsley puree SEABASS PAITAN 30 chilean seabass, mussles, soba noodles, hearty laska broth, seasonal vegetables JAPANESE MUSHROOM 18 FARRO RISOTTO wild japanese mushrooms, truffle parmigiano, arugula PREDATOR 17 shrimp tempura, unagi, avocado, spicy aioli, sweet soy glaze, candied walnuts YAMA* 16 spicy tuna, suzuki, cucumber, yuzu kosho, shiso, lime, ginger, citrus soy GREEN GODDESS 15 crispy mushroom, cucumber, roasted red peppers, avocado, sweet miso TENNESSEE TWO STEP* 17 shrimp tempura, avocado, spicy tuna, salmon, spicy aioli, sweet soy glaze, chive
Transcript of STARTERS ROBATA-YAKI NIGIRI & SASHIMI (2PC) · 2019-11-18 · crab, goat cheese mousse, avocado,...
prepared tableside
A-5 WAGYU BEEF* 2oz 50 | 4oz 100
togarashi salt, yuzu kosho, garlic soy butter, shallots, kimchi, wasabi
T O B A N Y A K I H O T D I S H
R O B A T A - Y A K I
C H E F S S P E C I A L T I E S
EDAMAME 5add chili lime 7add white truffle 7
MISO SOUP 5tofu, scallion, seaweed
ASIAN MIXED GREENS 10asian pear, radish, candied walnut, seasonal garnishes, sesame dressingadd sashimi* 9
SEAWEED SALAD 6
HOUSE-MADE SUNOMONO 5 tosazu vinaigrette, radish
SOBA NOODLE SALAD 13 cilantro, peanut, carrot, thai chili vinaigrette
S T A R T E R S
CRISPY BAO BAHN MI 15 pulled pork, pickled vegetables, cilantro aioli, jalapeño
WAGYU TARTARE* 20 pickled root vegetables, herb aioli, fried caper, truffle olive oil, confit egg yolk
TEBASAKI 15 choice of Belle Meade and gochujang bbq or glazed honey garlic, topped with chive and sesame seeds
KAKUNI 15 crispy braised kurobuta pork belly, spicy hoisin glaze, chive, pickled cabbage
MISO HAMACHI TACOS* 19asian pear, avocado, yuzu miso, cucumber, fresno chili, fried wonton, wasabi aioli, cilantro, togarashi
OKU ROCK SHRIMP 14 spicy aioli, chive, mixed greens nashville hot style available
CAB TENDERLOIN 15certified angus beef, shiso chimichurri, ginger soy, wasabi
TOMOROKOSHI 7 sweet corn, japanese aioli, togarashi, citrus butter
YAKITORI 9 chicken, scallion, togarashi salt
KAMO-NEGI 12 five-spiced duck breast, scallion, plum bbq
PLAYBOY* 19 crab, wagyu beef, herb aioli, avocado, chive, goat cheese mousse, truffle soy glaze
HANA* 17 walu, spicy salmon, mango, cucumber, avocado, tempura scallion, radish, garlic honey
NASHVEGAS* 15 crab, goat cheese mousse, avocado, tempura, spicy salmon, sweet soy glaze, spicy aioli
SHOGUN* 17 hamachi, cucumber, avocado, jalapeño, spicy tuna, yuzu miso
S I G N A T U R E M A K I M O N O
CALIFORNIA 12 crab, avocado, cucumber
SPIDER 12 soft shell crab , avocado, cucumber, spicy aioli, sweet soy glaze
SPICY TUNA* 10spicy tuna, cucumber
SHRIMP TEMPURA 11 tempura shrimp, avocado, spicy aioli, sweet soy glaze
C L A S S I C M A K I M O N O
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. **We kindly ask for your patience when seperating checks. EXECUTIVE CHEF, ERIC HILL
chef’s multi-course tasting menu
O M A K A S E * 1 2 5
A D D S A K E PA I R I N G 5 0
CHEF’S CHOICE SASHIMI* 9 PIECES 3018 PIECES 60
N I G I R I & S A S H I M I ( 2 P C )MAGURO* 8red tuna
O-TORO* MPfatty blue fin
SAKE* 7scottish king salmon
SAKE HARAMI* 7salmon belly
MADAI* 8sea bream
SUZUKI* 7sea bass
WAGYU BEEF* 18
KANPACHI* 9amberjack
HAMACHI* 7yellowtail
HAMACHI HARAMI* 7.5yellowtail belly
IKURA* 8salmon roe
UNI* MPsea urchin
KANI MPalaskan king crab
HOTATE* 8scallop
WALU* 8escolar
UNAGI 9broiled eel
TAKO* 8octopus
SPECIALTY FISH* MP
O - K U N I G I R I ( 1 P C )TUNA* 9ginger, scallion, miso-yogurt sauce
HAMACHI* 8yuzu miso, jalapeño, cilantro
SALMON* 6 aburi-style, lemon zest, ikura, citrus aioli
UNAGI 7 candy walnut crunch, spicy aioli, truffle-soy glaze
O-TORO* MP uni, caviar, black lava salt, chive
WAGYU* 12.5onion jam, chive, rosemary salt, sesame seed
MADAI* 9 shiso, chili paste, ginger, chive
KANI MPgarlic-soy butter, pickled wasabi stem,fried garlic
KUNG PAO CAULIFLOWER 13 tempura cauliflower tossed in firecracker sauce, crispy onion, scallion, peanuts
LOBSTER TEMAKI 18 poached lobster, avocado,wasabi aioli, sunomono
USUZUKURI* 16 sake, black lava salt, wasabi stem, truffle ponzu
TORO TOAST* MP robata grilled crostini, shallot, chive,confit egg yolk, golden osetra caviar,rosemary aioli, twice-fermented soy
HAMACHI CARPACCIO* 17yuzu miso, jalapeño, togarashi salt, citrus
VICTORY LAP* 34o-toro, big eye and ahi tuna preparedthree different ways
BLACK MAGIC 22squid ink rice, lobster, crispy shallot, spicy aioli, chive
HOTATE* 15 prosciutto, sage, miso butter, chive
TAKO 10 spanish octopus, cherry tomato, green onion,yuzu-tomatillo salsa
LAMB 20 miso-yogurt sauce, zataar, tomato
ALASKAN KING CRAB MP soy butter, fried garlic, chive
LEMONGRASS SAUSAGE 12 house-made spice vinegar
TOKYO CHICKEN DONBURI 18 house-made teriyaki, seasonal vegetables, steamed rice
BRAISED SHORT RIB 28 korean-style beef short rib, trumpet mushroom, pearl onion, fried leek, parsley puree
SEABASS PAITAN 30 chilean seabass, mussles, soba noodles, hearty laska broth, seasonal vegetables
JAPANESE MUSHROOM 18FARRO RISOTTO wild japanese mushrooms, truffle parmigiano, arugula
PREDATOR 17 shrimp tempura, unagi, avocado, spicy aioli, sweet soy glaze, candied walnuts
YAMA* 16 spicy tuna, suzuki, cucumber, yuzu kosho, shiso, lime, ginger, citrus soy
GREEN GODDESS 15 crispy mushroom, cucumber, roasted red peppers, avocado, sweet miso
TENNESSEE TWO STEP* 17 shrimp tempura, avocado, spicy tuna, salmon, spicy aioli, sweet soy glaze, chive
