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Small Plates & Salads

Sweet and Spicy Edamame (v) | 10
Smoky Chili, Ito Togarashi

Grilled Shishito Peppers (v) | 14
Paprika Aioli, Parmesan

Popcorn Rock Shrimp | 17
Spicy Aioli, Butter Lettuce, Radish

Imperial Wagyu Beef Sliders (2pcs) | 21
Caramelized Onions, Aged Manchego Cheese, Quail Egg

Pork Belly Bao Buns (2pcs) | 18
Cucumber Pickles, Shiso Leafs

Avocado Salad (v) | 14
Spinach, Arugula, Thai Basil Aioli

Black Truffle Pizzetta (v) | 28
Ricotta, Fontina, Mozzarella Cheese,
Shaved Black Truffle
Add Jamon Iberico, Pata Negra, Sliced Ham 2oz +39

Coal Roasted Octopus | 22
Korean BBQ, Agrumato Lemon

Burrata Cheese and Burnt Tomatoes (v) | 19.5
Kosho Vinaigrette, Citrus Yuzu Confiture

Salt n’ Pepper Calamari | 17
Lime, Wasabi Tartar Sauce

CHEF’S RECOMMENDATION “OMAKASE” MENU

Allow our Executive Chef to choose from daily market’s ingredients to create a whole experience
of new flavors and decadent presentation.
Signature | 78
Premium | 98
Ultimate | 135

CRUDOS & RAW BAR

Crispy Rice Spicy Tuna | 19.5
Sesame, Micro Cilantro

Spicy Salmon Tacos | 18
Mango, Avocado, Lemon Kimchi

Tuna PIzzetta | 24
Truffle Aioli
Add Shaved Black Truffles +25

Yellowtail Crunchy Tacos | 18
Micro Cilantro, Guacamole

SUSHI & SASHIMI PLATTER

Chef’s inspired selection of the freshest seasonal Sashimi, Nigiri & Maki Rolls
Small | 105
Large | 170

SIGNATURE ROLLS

Two-Timing Tuna | 19
Spicy Tuna, Tuna Sashimi, Avocado, Cucumber

Marion Toro-Toro | 27
Fatty Tuna, Scallions, Smoked Soy

Hamachi Jalpeño | 19
Soy Paper, Chopped Hamachi, Jalapeño, Cilantro Wasabi Mayo, Cucumber, Avocado

Rock & Roll | 19
Spicy Tuna, Rock Shrimp, Mango, Avocado

Kobe Roll | 39
Torched at the table, Shrimp Tempura, Asparagus Tempura A5 Wagu Beef, Truffle Sauce

NEW STYLE SUSHI & SASHIMI

Tuna Tataki SashimiI (6pcs) | 18
Smoked Ponzu, Avocado, Gooseberry

SUSHI & SASHIMI

(1PC)
Bluefin Tuna | 5.5
King Salmon | 7
Toro Tuna | 12.5
Yellowtail | 4.5
Octopus | 4

ROBATA GRILL & KITCHEN

Pineapple Teriyaki Salmon | 31
Ginger Rice, Cucumber Tonkatsu

Thai Miso Ginger Chicken | 26
Robata Grill Free Range Chicken, Wild Mushrooms

Teppanyaki Bone Marrow Ribeye (12oz) | 49
Truffle Sauce, Spring Onions

Risotto Hot Pot (v) | 38
Acquerello Rice, Shimeshi, Shiitake Mushrooms, Porcini Broth, Cremini, EnokiAdd Shaved Black Truffles +25

Wood Grilled Branzino (1lb) | 39
Mediterranean Sea Bass, Yuzu Butter

Prime Skirt Steak | 36
Wasabi Chimichurri

Fire Roasted Lamb Chops | 41
Wasabi Cucumber, Yakiniku Sauce

Charcoaled Baby Back Ribs | 32
Sesame, Green Onions, Korean BBQ

Miyazaki A5 Wagyu Beef (3oz min) | 35/OZ
Garlic Wafu, Truffle Aioli, Maldon Sea Salt
(Cooked Tableside on our Signature Hot Stone)

LARGE PLATES

Wood-Fire Wagyu Beef Tomahawk (32 oz) | 160
Grilled Shishito Peppers, Garlic Wafu, Ponzu,
Truffle Aioli

SIDE DISHES

Truffle Mac and Cheese (v) | 21
Shaved Black Truffle

Miso Roasted Cauliflower (v) | 12
Garlic Miso, Tempura Flakes

Crispy Brussels Sprouts Miso & Bacon | 13
Smoked Bacon, White Miso, Crispy Shallot

Truffle French Fries (v) | 13
Parmesan Cheese, Shaved Black Truffle

Grilled Asparagus (v) | 14.5
Onions, Wafu Sauce

DESSERTS

Marion Imperial Experience | 75
Decadent Chef assortment of Desserts,
Ice Cream and Fruits

“Beat Me” Chocolate Fondant | 13.5
Chocolate Molten Cake, Almond Praline, Vanilla Ice Cream, Berries Coulis

Asuki Crème Brûlée | 12
Wild Berries, Macarrons

Rock Garden Tiramisu | 12
Our Version of Classic Tiramisu

Fresh Exotic Fruit Platter | 25
Assortment of Exotic Fruits

ICE CREAM & SORBET

Flavors of the Day (3 scoops) | 12