The chef prepares traditional Japanese dishes with a twist; some of the innovations include Southwestern spices. Start with steamed pork belly buns, pineapple and jalapeño tiradito, or lollipop lamb chops. Signature rolls include the "Boomshiki," featuring scallops, asparagus and bacon; and the "Lotus Blossom," a riceless roll with a variety of fish and crab. Large plates include tea smoked duck, tofu coconut curry, and filet mignon with a shiitake demi-glace.
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