TORU MENU

Tenjaku Gin, Dry Vermouth, Blanc Vermouth, Shiitake Infused Oil

Reyka Vodka, Uruapan, Cocchi Rosa, Sūpāsawā, Artisanal Furikake

Hendricks Gin, Herbal Liqueur, Lychee, Citrics, Pea Tea Nori Foam

Tenjaku Gin, Nigori Sake, Citrics, Matcha Cold Foam

Mezcal, Tequila, Cucumber Cordial, Citrics, Ginger Beer

Aperol, Prosecco, Mango Soda

Tenjaku Gin, Cherry Blossom Tonic

Monkey Shoulder, Honey Ginger Syrup, Peated Japanese Whiskey

Redemption Bourbon, Averna, Aperol, Citrics

Tenjaku Gin, Sweet Vermouth, Campari

Redemption Bourbon, Bitters, Sugar

Shiitake Collard Greens Stir Fry, Ginger Vinegar, Duck Jus Served With a Side of Jasmine Rice

Crispy spring roll filled with Peking duck confit, fennel, and carrot slaw; drizzled with a pomegranate glaze and cilantro-chili purée

Ahi Tuna Katsu, Tonkatsu Sauce, Charred Scallion Aioli, Shokupan

Fried phyllo dough stuffed with russet potatoes and petit pois seasoned with coriander and matar masala served with mint chutney

Freshly made coconut milk based soup with chicken breast, oyster mushrooms, galangal and lemongrass

Eel Sauce, Wasabi Sesame Mayo, Tobiko

Braised Pork Belly, Green Papaya Slaw, Gochujang Honey Glaze, Crushed Peanuts, Cilantro

Wasabi Crème Fraîche, Pickled Mustard Seeds, Tobiko

Sushi rice bowl topped with salmon roe, quail egg yolk, furikake, and shiso dressing

Thin slices of yellowtail sashimi served with ají amarillo cream, yellow mustard pickle and a fennel-cucumber juice

Nori-wrapped sushi rice topped with sea urchin, salmon roe, black flying fish roe, and wasabi créme fraîche

Roasted Shiitake, Avocado, Shiso, Pickled Bird’s Eye Chili, Pomegranate Molasses

Cucumber, Avocado, Ají Amarillo Cream, Togarashi Lotus Root Chips, Tobiko, Micro Cilantro

Cucumber, Avocado, Toasted Sesame Crust, Wasabi Sesame Mayo, Togarashi

Cucumber, Avocado, Spicy Scallion Aioli, Ikura, Shiso

Halibut marinated in white miso, seared and oven-baked, served with tamagoyaki, wakame, & hijiki dashi and white miso reduction

Berkshire pork chop seasoned with za'atar spice mix, served with mango chutney and cashew crumble accompanied with jasmine rice

Basmati rice mixed with shredded slow-roasted leg of lamb. Topped with fried shallots, cilantro and saffron-infused rose milk

6 oz New Zealand Grass Fed Filet Mignon, Miso Butter, Sesame Roasted Bok Choy, Shiitake Reduction

Coconut Red Curry, Garlic Haricot Verts, Lotus Crisp, Crushed Roasted Peanuts, Jasmine Rice

Cucumber salad in ginger-soy vinaigrette with wakame seaweed

Sprouts, Red Onion, Sesame Lemongrass Sauce

Crispy Shallots, Toasted Sesame, Chives

Japanese Seasoning

Jasmine Rice

Pad Thai Noodles

Mango sorbet served with flaky phyllo dough, coconut pudding, and a hint of Japanese shichimi spice

Warm, crisp chocolate cake served with black sesame ice cream; finished with cacao nibs, vanilla, and cardamom