Drink Menu from sake to fine wine to single malt
hakutsuru junmai ginjo
hakutsuru ‘sayuri’ ginjo
hakutsuru cold draft ginjo
kurayoshi pure malt, cherry bark, angostura bitters, flamed orange, large ice.
monkey shoulder whiskey, vanilla, peach, lemon oil, large ice.
flor de caña secco, matcha, miso-honey, lemon, club soda.
milagro silver, mezcal, grapefruit, chili, lime, club soda, smoked togarashi salt.
lemongrass shochu, butterfly pea flower, ginger beer, lime.
hendricks, shiso, cucumber, lime, tonic.
grainger organic vodka, umeshu, strawberry, lemon, soda.
gambino prosecco, veneto, italy 8 | 32
raeburn chardonnay, russian river, ca 10 | 40
hunt & harvest sauvignon blanc, napa, ca 10 | 40
scarpetta pinot grigio, friuli, italy 9 | 36
house chardonnay 6 | 24
requiem cabernet, columbia valley, wa 12 | 48
banshee ‘mordecai’ blend, sonoma, ca 13 | 52
contour pinot noir, napa, ca 10 | 40
house cabernet 6 | 24
graingers deluxe organic
flor de cana 7 yr grand reserve
flor de cana secco
ohishi tokubetsu reserve
ohishi brandy cask
matsui kurayoshi 18 yr pure malt
matsui kurayoshi 12 yr pure malt
matsui kurayoshi 8 yr pure malt
fukano 18th edition
fukano sherry cask
larceny wheated bourbon
hudson manhattan rye
hudson baby bourbon
evan williams bonded bourbon
elijah craig small batch bourbon
the balvenie 14 yr caribbean cask
the balvenie 12 yr doublewood
glenfiddich 14 yr bourbon cask
tullamore d.e.w. original
Omakase is a spiritual companion and counterpoint to Kaiseki, the elaborate multi-course Japanese meal built around seasonality, quality ingredients and simple preparations. There is one key difference though. While kaiseki is a highly ritualized meal with a specific ebb and flow, omakase changes with each occasion, with the chef making decisions about what to cook mid-course. The truth of omakase lies in the word itself—directly translated, it means "I leave it up to you." This is typically driven by the ingredients available to chef, which are customarily selected based on both quality and seasonality.