Each Monday, Sanjusan Executive Chef, Peter Thillen, will create a five course omakase dinner based on his seasonal exploration of Itameshi Cuisine. 

It’s an intimate chef counter experience with one seating for 10 or fewer guests at 5:30 PM, and a second seating for 10 or fewer guests at 7:45 PM.

Omakase Menu | February 2025

1st 

uni tamago

littleneck clam, espelette, fennel

2nd 

celery root cacio e pepe

tarragon, parmesan, caper

3rd

charcoal-grilled lobster tail

dill, celery, shokupan, bergamot

4th

dry-aged duck breast

shishito, koji polenta, sansho

5th

hojicha gelato

sorrel, almond, apple

$95/Person + fee and taxes

RESERVE