Small Plates & Salads
Sweet and Spicy Edamame (v) | 10
Smoky Chili, Ito Togarashi
Grilled Shishito Peppers (v) | 14
Paprika Aioli, Parmesan
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 | 25
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
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
Tuna Tataki Sashimi (6pcs) | 18
Smoked ponzu, avocado, gooseberry
SUSHI & SASHIMI PLATTER
(Please allow 20 mins to prepare)
Chef’s inspired selection of the freshest seasonal Sashimi, Nigiri & Maki Rolls
Small | 130
Large | 1795
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
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
Soy Marinated Chilean Sea Bass | 43
Steamed Baby Bok Choy & Sweet Miso Sauce
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, Enoki
(Add Shaved Black Truffles +25)
Wood Grilled Branzino (1lb) | 39
Mediterranean Sea Bass, Yuzu Butter
Prime Skirt Steak | 36
Wasabi Chimichurri
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
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
Executive chef: Gustavo Vertone