DINNER OMAKASE
$98
(5-10pm)

MSSM serves an edomae style omakase menu curated by
Michelin 2 Star Chef Masaki Saito
and executed by students of Saito San.

Menu often changes based on seasonality of ingredients.

MSSM Torotaku

Torotaku
Fatty Tuna with pickled radish, Saito’s signature Hand Roll

トロたく
トロとたくあんのハンドロール、齋藤の十八番

MSSM Appetizer

Appetizer
Yellowtail and Japanese fish broth with chili radish and green onion

アペタイザー
ハマチしゃぶしゃぶ

NIGIRI

MSSM Shima Suzuki

Shima Suzuki
Atlantic salmon marinated in special soy sauce

サーモン
特製醤油に漬け込んだサーモン

MSSM Madai

Madai
European Sea bream torched on the skin to add crispy texture and smoky flavor

真鯛
スモーキーな風味とクリスピーな食感を出す為に炙った真鯛

MSSM Hotate

Hotate
Hokkaido Scallops marinated in a special brine to bring sweetness with a creamy texture

ホタテ
クリーミーさと甘みをより引き出す為に塩水処理をした北海道産のホタテ

MSSM Akami

Akami
Lean part of Bluefin tuna, marinated in a special soy sauce

赤身
特製醤油に漬け込んだ赤身

MSSM Amaebi

Amaebi
Sweet shrimp, cured in Japanese kelp we called Kobujime

甘海老
昆布締めした甘海老

MSSM Chawanmushi

Chawanmushi
Steamed Egg Custard with fish broth topped with Dungeness crab

茶碗蒸し
魚の出汁で旨味を引き出した茶碗蒸しとダンジネスクラブの特製あんかけ

MSSM Toro

Toro
Fatty part of Bluefin Tuna

トロ
濃厚な脂の甘みと、とろけるような食感

MSSM Dashimaki Tamago

Dashimaki Tamago
Rolled Omelet with a special dashi (fish) stock

だし巻き卵
特製出汁で旨みを引き出しただし巻き卵

MSSM Ikura

Ikura
Salmon roe, marinated in a special brine to add extra flavour

いくら
風味を引き出す為に塩水処理をしたイクラ

MSSM Anago

Anago
Sea Eel, simmered and torched to give a smokey flavour

アナゴ
特製ソースで煮込み、スモーキーな風味を出す為に炙った穴子

MSSM Miso Soup

Miso Soup
In house broth with Miso from Nagano Japan

味噌汁
特製だしと長野県産の味噌を使った味噌汁

MSSM Ichigo Daifuku

Dessert: Ichigo Daifuku
Strawberry and red bean paste wrapped with mochi

いちご大福
いちごとあんこをもちで包んだいちご大福