Blue Pagoda, San Jose, California

Appetizers - Okinawa Mozukusu, Soft-Boiled Octopus, Toro Tartare topped with Caviar Snow); Crab Chawanmushi

Cocktail - Aimee-Tini (Vodka, Gin, Olive Juice, Vermouth, Olive stuffed with tuffle & caviar)

Nigiri - Japanese Tai with Yuzu Salt (Sea bream snapper with citrus salt); Shima Aji with Ume Sauce (Striped-Jack with plum paste)

Nigiri - Hokkaido Scallop with Karasumi (Hokkaido Scallop with Japanese bottarga); Smoked Kanpachi with Nam Jim Sauce (Smoked Amberjack with Thai Nam Jim sauce)

Nigiri - Salmon with Mentaiko Mayonnaise (Salmon with spicy cod roe mayonnaise); Zuke Bluefin Chutoro with Kizami Wasabi (Marinated bluefin tuna chutoro with pickled wasabi)

Nigiri - Bluefin Tuna Akami with Nori Sauce (Bluefin Tune akami with simmered kelp in soy sauce); Bluefin Otoro with Kimchi Radish Sauce (Bluefin otoro with grated radish and pickled cabbage)

Nigiri - A5 Japanese Wagyu Beef with Yuzu Pepper; Warm Course - Mini Unagi Don and Miso Soup; Sweet - Green Tea Cheesecake