Elevate Lounge

White miso broth with tofu, green onion, and seaweed

Salted warm soy beans

Soy beans sautéed in garlic, butter and soy sauce

Deep-fried Japanese veg or pork dumplings

Crispy corn tortilla filled with spicy tuna, kanikama crab, ebi shrimp and avocado topped with spicy mayo

Oven baked baby scallops in an herb garlic butter.

Sautéed lightly seasoned and topped with bonito flakes

Calamari tempura filets covered in Japanese arare rice crackers with curry aioli.

Crispy rice cakes, topped with spicy tuna and jalapeños.

Tofu squares grilled, topped with scallions, micro cilantro and sweet miso.

Assorted seasonal veg tempura. Add shrimp tempura $5

Soft shell crab tempura with sweet soy glaze

Grilled yellowtail collar with ponzu sauce. (Takes time)

Avocado topped with Kani kama crab and shrimp, baked with mozzarella cheese and chili oil, eel sauce. (Takes time)

Tempura shrimp tossed in spicy mayo

Fresh oysters with special sauce (Add caviar +$10/20)

Spicy tuna, shrimp tempura and cucumber in soy paper, with eel sauce, spicy mayo and tempura powder

Spicy tuna, kanikama crab, avocado and sushi rice.

Salmon sashimi dressed in an apple ponzu vinaigrette topped with crispy onion

Yellowtail sashimi served with sliced jalapeños with ponzu sauce

Albacore sashimi dressed in an apple ponzu vinaigrette topped with crispy onion

Madai sashimi in ponzu sauce and truffle oil with Moniji and green onion

Mixed sashimi served cilantro, onions and spicy aioli, ponzu sauce

Seared sliced Angus chuck steak, cilantro, onions and ponzu sauce, crunchy garlic oil

Mixed spring mix, cucumber, tomatoe, red onion with soy maui onion dressing

Romaine, dried cranberries, pine nuts and shaved parmesan with miso Ceasar dressing

Wakame in sesame oil

Sliced cucumber in sweet vinegar

Sashimi with spring mix, cherry tomatoes, onion, serving with special sauce

Avocado, asparagus and cucumber wrapped inside

Avocado wrapped inside

Veggie tempura wrapped inside

Tempura shrimp, avocado, and cucumber wrapped inside

Salmon, cucumber and avocado wrapped inside

Kanikama crab, cucumber and avocado wrapped inside.

California roll with assorted fish and avocado.

Spicy tuna and cucumber wrapped inside.

Spicy yellowtail and cucumber wrapped in soy paper

Shrimp tempura, kanikama crab and cucumber inside, topped with tempura crunch and eel sauce.

Shrimp tempura, kanikama crab inside, topped with eel and avocado

Soft shell crab, kanikama crab, avocado and cucumber wrapped in seaweed and soy paper.

Spicy albacore wrapped in soy paper, topped with yellowtail and peppered tuna with jalapeño ponzu sauce.

Spicy tuna, and avocado wrapped in soy paper, topped with seared salmon and tuna with tempura crunch, miso & eel sauce.

Spicy Tuna Roll on Soy Paper, Tempura Crunch inside, topped with Avocado

Shrimp tempura and avocado wrapped in soy paper, topped with seared Angus chuck steak with eel & cilantro sauce.

Avocado, asparagus and onion wrapped in soy paper , topped with seared salmon with charred jalapeño sauce.

Spicy salmon and shrimp tempura wrapped in soy paper, topped with ebi shrimp, yellowtail with yuzu cream.

Yellowtail, salmon and avocado wrapped in soy paper, topped with bluefin tuna with ponzu sauce.

Spicy tuna wrapped in soy paper with lemon slices and albacore

Spicy tuna, and cucumber wrapped in soy paper, topped with assorted sashimi.

Cucumber, avocado, and asparagus inside, topped with seaweed salad with tangy sesame dressing.

Salmon, eel, kanikama, ebi shrimp and avocado wrapped, deep fried, topped with special sauce, masago and green onions

Snow crab baked in butter with avocado wrapped in soy paper.

Flat-plated veg wrapped in soy paper, topped with creamy lobster dynamite.

Miso-glazed lobster, scallops, chilean seabass, and squid, delicately pan-seared and served with a medley of crisp seasonal vegetables, finished with a touch of truffle oil and garnished with microgreen.

Bone-in, skin-on quarter chicken, marinated in sake koji — one of the sacred four imperial ingredients of sake — and roasted to a golden crispy finish. Accompanied by tender broccolini and a luxurious yuzu butter.

Succulent baby lamb chops, delicately charred to perfection, paired with tender broccolini and enhanced by a refined yuzu-truffle soy glaze.

Premium Angus filet mignon, delicately seared and topped with a velvety black truffle sauce, accompanied by sautéed asparagus and broccolini.

Delicate pan-seared seabass, perfectly complemented by a luxurious champagne yuzu cream sauce, resting upon a fragrant bed of Japanese couscous and accompanied by charred asparagus spears.

Grilled salmon elegantly drizzled with a caper-infused sauce, paired with a medley of seasonal vegetables—sautéed zucchini, carrot, broccoli, and cherry tomatoes - finished with a fragrant chiffonade of fresh basil.

8-course set specially selected and created by Takami Chef. The courses are subject to change according to seasonality and availability. 18% Service Charge applied and fully distributed to employees in the chain of service to the guests.

Chef’s choice 12 pcs daily special nigiri

Chef ’s choice 16 pcs daily special sashimi.

15 pcs daily sashimi on top of flavored sushi rice

Japanese A5 Wagyu to be grilled on hot stone, serving with sukiyaki sauce

(1) 2oz Juggernaut Cabernet & Robata Filet Skewer (2) 2oz Ramon Bilbao Crianza & 1 Fatty Salmon Nigiri (3) 2oz CA Bolani Sauvignon Blanc & 1 Kanpachi Nigiri (4) 2oz MarDeFrades Albarino - 1 Halibut Nigiri

Spicy albacore and shrimp tempura wrapped in soy paper, topped with avocado, kani, masago, and spicy mayo & eel sauce

Beef ribeye with peppercorn, veal stock and fresh basil sauce, garnished with crispy potato, bell pepper, onion & garlic

A savory bowl featuring tender pork chashu, sweet shrimp, a perfectly seasoned egg and tree fungus.

Crisp-fried wild octopus leg, lightly seasoned and paired with a vibrant house-crafted chili-garlic sauce infused with citrus and herbs — a perfect harmony of texture and bold flavor.

Seared duck breast glazed with a delicate mustard reduction, paired with summer asparagus.

Wagyu-wrapped roll with kanikama, ebi, asparagus, and avocado, finished with garlic sauce and ignited over coffee beans for an aromatic flourish.

Panna cotta with house-made ginger sauce.

A refreshing mix of Hakutsuru juicy yuzu liqueur, Blanco or Reposado tequila, agave syrup, and fresh lime juice.

Made with espresso tequila, served with lady fingers and vanilla ice cream

Homemade Green Tea or Coffee flavor Tiramisu with ginger crème anglaise, served with vanilla ice cream.

Homemade warm chocolate center, served with vanilla ice cream & raspberry sauce

Homemade Belgian waffle "Churro style" served with warm maple syrup and vanilla ice cream

Homemade lightly covered in cinnamon powder, drizzled with walnut caramel sauce and served with vanilla ice cream

Homemade Croissant Bread Chocolate Pudding with Vanilla iIce Cream and Caramel Sauce

Homemade Vanilla creme brulee served with fresh seasonal berries.

Chef's assorted flavors

Choice of Vanilla, Mango, Oaxacan Chocolate, Green Tea, Lychee Sorbet, Passion Fruit Sorbet All Ice cream and Sorbets contain Dairy