MONTHLY SPECIALS
Every month, our chefs craft exclusive specials that reflect the spirit and creativity of each in the raw location. These specials are where our culinary team gets to play, experiment, and push the boundaries of flavor, all while staying true to the in the raw experience.
November
ITR VU
Golden Tofu Bombs |Seasoned sushi rice encases a savory tofu filling composed of crumbled tofu, fresh vegetables, cream cheese, and a touch of spice.
Thai Street Garden Salad |Our signature chicken tossed with spring mix, cherry tomatoes, red onion, cucumber, and cilantro in a vibrant Thai chili-lime dressing, finished with candied pecans and fresh red chili
Maple Lime Chicken Bowl |Marinated chicken served over warm jasmine rice with crisp carrots, red cabbage, and cucumbers, finished with a maple coconut-lime drizzle and fresh cilantro.
A5 Japanese Wagyu |4 oz of Certified Imported Japanese A5 wagyu presented raw to the table with a hot stone for preparation at your discretion. Accompanied with asparagus and seasonings to taste
Katsuo Tataki |Lightly seared bonito served with sliced fresh garlic, capers, and scallions, finished with Tosazu vinegar.
Toro nigiri or sashimi |Rich, buttery slices of premium fatty tuna, melt-in-your-mouth texture with delicate marbling. A luxurious sushi experience.
Crispy Rice Tuna Tartare |Golden crispy rice served with fresh tuna tartare & our signature honey-garlic soy
Cozy Roll |Spicy salmon and crisp cucumber wrapped in soy paper, topped with avocado, spicy mayo, eel sauce, sesame seeds, scallions, and tobiko.
Kamiki Japanese Whiskey Flight |A refined tasting showcasing the artistry of Kamiki:
Sakura Wood – Delicate and floral with a graceful finish
Intense Wood – Bold, complex, and deeply layered
Cedar Cask – Smooth, aromatic, and elegantly balanced
Love on the Brain |Tito’s vodka, Chinola passion fruit liqueur and a splash of cranberry juice are balanced with fresh lime juice, a fruity yet smooth cocktail. Garnished with housemade cotton candy for a sweet, playful finish.
Kyoto Buzzzz |A delicate blend of Roku Japanese Gin, golden honey syrup, and fig puree, brightened with fresh lemon juice. Elegantly garnished with a dried fig.
Keke’s Cherry Limeade |A bold blend of vodka and amaretto shaken with sweet & sour and a splash of grenadine, topped with crisp Starry for a sparkling finish. Garnished with cherries for a vibrant twist.
Fossil Point Pinot Noir |Elegant and balanced, with notes of ripe cherry, cranberry, and subtle oak. A smooth, coastal California Pinot with a refined finish.
Bee My Fig (N/A) |Fresh lemon juice, honey syrup, and fig puree, topped with sparkling Starry for a light refreshing finish. Garnished with a dried fig.
ITR
BROOKSIDE
Duck Bao Buns |Sauteed marinated duck bites, carrots, japanese pickles and cilantro. served on steamed bao buns
Pork Belly Tacos |Crispy, gochujang-marinated pork belly served in a tortilla with a tangy asian slaw and chipotle sauce
Strawberry Banana Rolls |Crispy fried egg rolls stuffed with a sweet cream cheese, strawberry and banana filling. served with vanilla ice cream and caramel and chocolate sauce
Bluefin Tuna Carpaccio |Wasabi tobiko, scallion, cucumber, pickled ginger, red onion, crispy rice noodle, sriracha, sesame oil and yuzu ponzu sauce
Fletcher Roll |Snow crab, avocado, cucumber and jalapeno. Topped with crunchies, masago and spicy sauce
Autumn Blaze Roll |Tempura salmon, cream cheese, avocado and cucumber rolled in masago. topped with bluefin tuna, wasabi aioli, sriracha and jalapeno
Golden Harvest |Pear vodka, st. germain, lemon, honey simple syrup, topped with prosecco
Merryvale Starmont Cabernet |Smooth and bold napa valley cabernet with dark berry, chocolate and a hint of vanilla. pairs perfectly with a cool, fall evening
Patrick Noel Sancerre |A crisp and vibrant sauvignon blanc from loire valley, france showcasing notes of lemon, green apple and subtle herbal undertones
Golden Harvest (N/A) |Lemon, honey simple syrup, pear puree, soda
ITR
ON THE HILL
Asian Salad |A vibrant mix of tender pan-seared chicken atop a bed of crisp spring greens, tossed with sweet dried cranberries, shaved carrots, and crunchy almonds. Finished with a light, house-made soy–honey vinaigrette infused with rice vinegar, sesame oil, and a touch of fresh ginger.
Thai Pasta |Savory fusion of tender noodles tossed with your choice of shrimp, chicken, or beef, wok-seared with a vibrant mix of fresh vegetables, crisp broccoli, and aromatic garlic. Finished with a rich, creamy sauce of sambal and peanut.
Shima Aji with Samjang Vinaigrette |Striped jack sashimi paired with samjang vinaigrette, offering a perfect balance of savory depth and subtle heat. Finished with fresh microgreens.
Gloria roll |Tempura shrimp, cream cheese, cucumber, crab stick and smoked salmon. Topped with tuna, avocado, eel, eel sauce and sesame seeds.
Ice Cream Cookie Crumble |Enjoy our made-to-order chocolate chip cookie, warm and fresh, topped with creamy ice cream, rich chocolate sauce, fluffy whipped cream, crunchy nuts, and a cherry on top.
Figsgiving |A modern whiskey smash featuring Buffalo Trace, sweet fig, squeeze of lemon and simple and topped with soda and a sprig of thyme.
You Had Me at Hell No |A feisty red blend that Orin Swift concocted, featuring deep fruity notes that makes it perfectly savory.
Pom Fizz (N/A) |Robust blend of pomegranate juice, cranberry and blood orange topped with lemon-lime soda and an orange twist making this sweet and tangy mocktail the perfect addition to any meal.