DINNER
TASTING
LECHON KAWALI (g)
roast pork belly, sabayon, ume coulis
17
BEEF TARTARE*
tenderloin, jidori egg yolk, arroz crisp, kizami wasabi, shoyu, togarashi
19
STEAM BUN
wagyu, shiitake, black garlic
22
WAGYU FOIE GRAS* (g)
foie gras chantilly, black truffle, kizami wasabi, crispy rice
32
OTORO CROUSTADE* (g)
fatty tuna, truffle caviar, seasoned rice, furikake
22
OYSTERS - KUMAMOTO ** (s/g)
yuzu kosho cocktail, dashi
15
KING CRAB (g)
yuzu espuma, togarashi
31
LOBSTER WONTON
lobster, dulce de leche, masago, black truffle balsamic
22
WAFU SALAD (v/g)
black truffle pecorino romano, butterhead, yuzu vinaigrette, EVOO
23
CAVIAR SERVICE* (g)
1 oz osetra caviar, brioche, arroz crisp, crème fraîche, haku vodka
155
MATSUTAKE CHAWANMUSHI (g/v)
clear pine mushroom dashi
13
A5 MIYAZAKI WAGYU
Wagyu beef fat has a lower melting point than any other beef.
The sensation of the meat melting in your mouth is what makes
Wagyu such a unique culinary experience.
We serve only the best A5 BMS 12 grand cru Miyazaki Wagyu.
WAGYU FRIED RICE* (g)
3 oz, egg, asparagus, kagayaki rice, fresh black truffle
45
WAGYU ISHIYAKI* (g)
hibiki whisky, shiro shoyu, tartufata, served with stone grill. minimum order 4oz
per oz
25
GRAND CRU WAGYU NY STRIP* (g)
8 oz, mushrooms, asparagus, ume demi glace, served on sizzling pan
150
FROM THE WOK
APPLE WOOD-SMOKED TENDERLOIN*
10 oz center cut, mushrooms, shishito pepper, soy espagnole, aji verde
39
FETUCCINI AL RAGÙ
tenderloin chain, black truffle pecorino romano, shiso
39
VEGETABLE MATCHA CURRY (v/s/g)
soy based protein, asparagus, mushrooms, romanesco cauliflower
27
XO PRAWN & SCALLOP (s/g)
u8 diver scallop, prawn, asparagus, XO velouté, sake reduction
42
CHUNJANG CHILI CHICKEN (s/g)
vegetables, noir miso, sabayon, peanut
29
REVERSE SEAR
Each cut is meticulously cooked
to the chef's ideal temperature
FILET MIGNON* (g)
wet aged prime, black garlic purée, himalayan salt
49
ROAST CANARD & FOIE* (g)
duck breast confit, foie gras, mushroom jus, ume coulis
46
RACK OF LAMB* (g)
16 oz new zealand lamb, pesto, ume demi glace, shiso, rosemary
58
MISO GLAZED CHILEAN SEA BASS (g)
saikyo miso butter emulsion, sake reduction
59
VEGETABLES
SHISHITO PEPPER (v/s/g)
burnt honey, black garlic purée
15
ROMANESCO CAULIFLOWER (v/s/g)
matcha curry, crème fraîche
17
ROAST MUSHROOMS (v/g)
garlic, shiso
17
JAPANESE SWEET POTATO (v/g)
coconut miso béchamel
12
ADDITIONS
ONSEN TAMAGO* (v/g)
precisely soft poached egg, shiro shoyu
5
FOIE GRAS
brioche, ume coulis, fresh black truffle
18
DESSERT
AFFOGATO CORRETTO (v/g)
shaken espresso, frangelico & baileys poured over vanilla ice cream
16
TIRAMISU (v)
delicately shaped, café infused savoie biscuit, mascarpone
15
LADY M MATCHA CRÊPES (v)
handmade crêpes layered with green tea pastry cream
17
ZEN STONE (v/g)
mascarpone, chocolate, activated charcoal, coconut rum sorbet
17
YIN-YANG TART (v)
black sesame, yuzu, crust
17
FLAMBÉ ALASKA
basque, cryo gelato, meringue
17
CRYO GELATO (v)
vanilla with shiro shoyu caramel / earl grey tea
12
DESSERT MIXOLOGY & WINE
ESPRESSO MARTINI
sumatran café espresso, suntory vodka haku, bottega chocolate, kahlua, baileys
18
CHATEAU ROUMIEU, SAUTERNES, FRANCE 2020
89% sémillon, 10% sauvignon blanc, 1% muscadelle, sweet, full body
glass
19
bottle
60
KRACHER, TROCKENBEERENAUSLESE, AUSTRIA 2018
100% scheurebe, medium body
180
GRAHAM'S PORTO TAWNY 20 YEARS, NORTE, PORTUGAL
old vines, black grape blend, sweet, full body, 20% abv
110
contact
352-214-1239
contact@insensei.com
hours
Sun - Tue: 4:30 pm - 9 pm
Wed: closed
Thu : 4:30 pm - 9 pm
Fri - Sat : 4:30 pm - 10 pm
© 2024 by Sensei Asian Bistro