MW

Wonton chips, Mari’s golden flowed

Chili, lemongrass and coconut

• W abalone, clam spinach and mushroom
• Three to a serving

• Wasabi koji sauce, corn and heart of palm
• Order of 3

Shellfish

Served in a house made pretzel bun

Served w an avocado sauce and house made wonton chips

Spicy ahi tartare, uni, ikura and crispy rice chips

Sea urchin

Salmon roe

“Scattered” or dis-assembled

Mari’s garden greens, ms. Cheng’s tofu, local veggies and a yuzu miso vinaigrette

A yellowish citrus fruit originally from China but cultivated in Japan and Korea.

garlic anchovy dressing and crispy chirimen

Housemade banchan, soy yuzu kosho vinaigrette

• A pasty Japanese condiment made from fresh
• chiles (most often green or red Thai or bird's eye chiles) then
• fermented with salt along with zest and juice from yuzu

yellowfin fish served with banchan, soy yuzu kosho vinaigrette

vegetable medley with mentaiko potatoes and ponzu

A tart-tangy flavor similar to a vinaigrette made with citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi

veggie mix of broccoli, cauliflower carrot and potatoes

dried scallop gravy, ginger scalllion relish and braised cabbage

• Miso honey glazed butterfish
• Truffle short rib
• Bristol Bay scallop and kauai shrimp
• Local veggie banchan

roasted potatoes and a veggie medley and topped with a wasabi peppercorn sauce

• crab cakes
• baked kusshi oysters
• caesar salad
• big ass tomahawk steak
• potato gratain
• roasted veggies
• MW steak sauce
• dessert sampler

• 1) 5 small bites
• 2) Moshi crusted kona kampachi (yellowfin)
• 3) Grilled kona lobster with a bristol bay scallop
• 4) truffle braised shortrib
• 5) creamsicle brulée

• Can add foie gras as an additional course in between 1 & 2
• japanese wagyu beef as the beef alternative also a choice for upcharge

Carte Turquoise is fruity, very fresh and crisp sparking

Light, acidic, fruity like apple, pears and peach

• bold, oaky and on the dryer side of chards
• serve w fish, pork or vegetarian

• very classic Pinot Grigio style. But has enough body to support the acidity.
• Serve with shellfish, mushrooms

• drier, acidic riesling
• served with pork, shellfish, or spicy

• lighter, dry and crisp fruit forward wine
• Serve w shellfish and goat cheese

Tart, light bubbles and acidic. top 1% of rosé

• Bold, full-bodied and dry
• serve with beef and meat

• drier smooth pinot noir
• serve w meats

• more on the bold, smooth and dry end
• notes of dark fruits, tobacco and oak
• serve with beef

earthy, cherry and blackberry