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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

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