snacks Renkon Chips – 5 lightly fried lotus root, smoked sea salt Cream Cheese Anchovy (2) – 6 Portuguese white anchovy, miso-infused cream cheese, Miyabi nori Pork Bun – 6 small plates large plates braised Mugi Fuji pork belly, gua bao bun Shishito Peppers – 7 Mizuna Salad – 12 Chilean Sea Bass – 35 aonori batter fried kinpira gobo, pinenuts, sesame dressing, onsen tamago steamed, bed of sauteed bok choy, chicken umami glaze

Skate Wing – 7 Summer Truffle & Market Vegetables – 12 pan tossed eihire, yuzu kosho yogurt Long Island Duck Duo – 38 fava & string beans, snap peas, yellow squash, radicchios, roasted breast and confit of leg, scallion shoyu reduction Uni Crostini (2) – 8 endives, truffle soy vinaigrette torched uni, Parmesan Reggiano flakes Steamed Shrimp Dumpling – 8 l.e.s. STEAK water chestnuts, shiso, shiitake, yuzu kosho ponzu 20oz – 68 28oz – 88 “Southern” Fried Chicken Confit – 12 35-day dry aged CAB bone-in ribeye, Miyazaki namban style, smoked paprika tartar sauce bed of grilled vegetables

sashimi-crudo Chawan Mushi – 14 Wild Mushroom Rice Pot – 30 foie gras egg custard, dashi glaze, minced duck, oyster mushroom (prep time 50 minutes, recommended for 2-3) Oysters Trio – 12 Uonuma Koshihikari rice, wild mushrooms, kombu dashi wasabi creme fraiche & caviar, yuzu foam, Croquette – 14 shio kombu & Tokyo scallions lobster, Lardo Iberico de Bellota, Saikyo Miso, Tasmanian Ocean Trout & Mushroom Rice Pot – 37 lobster bisque foam Octopus – 12 (prep time 50 minutes, recommended for 2-3) pickled celery, zucchini, shio kombu Secreto Iberico Pork – 17 Uonuma Koshihikari rice with salmon roe, mitsuba, Tokyo scallions Madai – 12 farro salad, kogashi shoyu yuzu kosho, lemon olive oil, red onion, shiso, mitsuba Seared Filet Mignon – 18 summer truffles, sauteed mushrooms Kampachi – 14 SakaMai’s “social” menu is designed for sharing, shiso, myoga, yuzu, fresh wasabi, shoyu glaze Egg on Egg on Egg – 18 tasting, and enjoying with Japanese beverages! sea urchin, white sturgeon caviar, bed of scrambled eggs CHEF TAKANORI AKIYAMA Roasted Bone Marrow & Steak Tartare – 22 classic filet mignon tartare served with toast vegetarian *** ask about our gluten free options! 20% gratuity is added for parties of 6 or more.