TASTING MENU – 65

Cream Cheese Anchovy white anchovy, Miyabi nori, miso-infused cream cheese, smoked quail egg

Egg on Egg on Egg sea urchin, sturgeon caviar, scrambled egg

Kanpachi Sashimi shiso, myoga, yuzu, fresh wasabi, shoyu glaze

Grilled Octopus Gochujang hot pepper, watermelon radish, frisée

Black Sea Bass takana pickles, bok choy, oyster soy sauce CHEF TAKANORI AKIYAMA

Dry Aged Duck Breast black garlic-miso eggplant dengaku, yuzu-kosho scallion soy

Custard Pudding espresso syrup, steamed milk foam

We kindly ask the entire table participate in the tasting menu. Substitutions are politely declined. Please inform your server of any allergies.

Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk of food-borne illness.

An automatic gratuity of 20% will be applied to parties of 6 or more people.

Open for brunch! Saturday & Sunday 11:30-2:30 Ask about our sake classes!

SakaMai˝ 157 Ludlow St @ Stanton | 646.590.0684 | www.sakamai.com Sun: 5:30 - 10:30 pm M-Th: 6:00 pm - 11:00 pm F-S: 6:00 pm - 1:00 am Egg on Egg on Egg – 19 sea urchin, sturgeon caviar, scrambled egg Snacks

✻ Renkon Chips – 5 Raw lightly fried lotus root, shichimi, green laver Wagyu and Uni Sushi Handroll – 14 Uni Crostini – 8 Miyazaki wagyu beef, sea urchin, smoked takuan pickles torched sea urchin, parmigiano-reggiano

Cream Cheese Anchovy – 6 Kanpachi Sashimi – 14 white anchovy, Miyabi nori, miso-infused cream cheese, shiso, myoga, yuzu, fresh wasabi, shoyu glaze smoked quail egg Sui Gyoza – 8 Arctic Char Ceviche - 14 boiled dumpling, smoked oyster, Mugi Fuji pork, earl grey lemon confit. dried tomato, pistachio, jalapeño ponzu, hot sesame oil sauce Kakuni Slider –12 Oysters - 14 ponzu, sudachi foam, wasabi, creme fraiche braised Mugifuji pork belly, karashi mustard, tomato, frisée, brioche bun

Vegetables Seafood

✻ Shishito Peppers – 7 Yakisaba Sushi – 12 smoked Maldon sea salt, lime grilled mackerel, lardo iberico, spicy sesame soy Grilled Octopus – 16 ✻ Kale Salad – 12 Gochujang hot pepper, watermelon radish, frisée kinpira gobo, pine nuts, sesame dressing, slow-cooked egg Black Sea Bass – 16 takana pickles, bok choy, oyster soy sauce ✻ Charred Broccolini – 9 parmesan crisp, charred soy sauce Croquette – 12 snow crab, miso fondue sauce, crispy fingerling potato, bottarga

Meat Rice & Noodles

Tsukune – 8 ✻ Cha Soba Salad - 15 chicken meat ball, foie gras, slow-cooked egg green tea soba noodle, sesame soy dressing Beef Tartare – 18 roasted bone marrow, red miso, crispy maitake mushroom, horseradish Eighteen Spice Curry – 12 beef brisket, spiced rice, yogurt Chicken Nanban – 12 fried chicken confit, smoked paprika tartar sauce

Dry-Aged Duck Breast – 26 Uni Mazemen – 22 black garlic-miso eggplant dengaku, yuzu-kosho scallion soy temomi ramen noodle, sea urchin, roasted bone marrow, bottarga, menma Butter Poached Filet Mignon - 26 asparagus, fingerling potatoes, miso fondue, pickled garlic ✻ = Vegetarian