Our Menu
About Our Menus
A casual expression of chef’s choice, shaped by seasonality and the natural flow of the counter. (the menu below is a sample from May 19th)
6:00pm Seating / Casual 13 Course Sushi Omakase Supper
10 seasonal fish selected and carefully treated daily for sushi based on market availability and the chef's fresh picks, and 3 WR classic and innovative appetizers
(Massachusetts)
(Ehime)
Australia
(Shizuoka) - Rhubarb
(Choshi, Chiba) - shallot tosa-soy
(Gloucester) - zuke
(Canada)
(Hokkaido) with ikura*
(Ohma) with kinuta-daikon / smoked trout roe*
(Massachusetts) - "chirimushi"
Janah crab chawan-mushi, summer truffle
Kyoto shiro-miso marinated redfish
fruit compote
7:30pm Seating / Casual 16 Course Sushi Omakase Dinner
11 seasonal fish selected and carefully treated daily for sushi based on market availability and the chef's fresh picks, and 5 WR classic and innovative appetizers
(Massachusetts)
(Ehime)
(Australia)
(Shizuoka) - Rhubarb
(Choshi, Chiba) - shallot tosa-soy
(Gloucester) - zuke
(Canada)
(Hokkaido) with ikura*
(Chiba) - spicy apple
(Ohma) with kinuta-daikon / smoked trout roe*
(Massachusetts) - "chirimushi"
Janah crab chawan-mushi, summer truffle
Maine scallop sashimi* with Siberian caviar
Kyoto shiro-miso marinated redfish
Togakushi 100% buckwheat soba noodles, Kagoshima wagyu A5, WR soup
fruit compote
June 2026
Currently Closed
We do creative work for weekends and new projects
WR Cha-Kaiseki Dinner (the menu below is a sample from May 21st)
8 Traditional Cha-kaiseki Progression
seasonal cha-kaiseki dishes in traditional progression
ara-jiru soup / ichimonji rice bite / mukouzuke sashimi kobujime
Kagoshima A5 wagyu chuck roll "Hayashi Stew" on simmered daikon
Kyoto shiro-miso marinated redfish
chi-ayu nanban-zuke, Ohma sakura-masu, seasonal vegetables
green crab & Jonah crab gyokai soup
hotaru-ika & shira-uo sunomono
okoge ikura-ankake
sakura blanc manger
WR Classic and New Seasonal Dishes
5 additional courses for the dinner along cha-kaiseki progression
ikejime yazu (Fukuoka), ikejime Loch Duart salmon (Scotland), scallop (New Bedford), Miyagi murasaki uni
ikejime tautog yakishimo (Rhode Island)
Jonah crab chawan-mushi, summer truffle
pot roasted duck breast (La Bella Farm), sweet rose nuta miso
Curated Sushi Omakase. (the menu below is a sample from May 21th) The full expression of Friday evening omakase at the counter.
Thoughtful, flexible, and unforced, this weekend omakase invites conversation and spontaneity while honoring traditional technique.
6:00pm Seating / Curated 13 Course Sushi Omakase Supper
10 seasonal fish selected and carefully treated daily for sushi based on market availability and the chef's fresh picks, and 3 WR classic and innovative appetizers
(Rhode Island)
(Rhode Island)
(Fukuoka)
(Montauk) - Siberian caviar
(Miyagi) with Hokkaido ikura
(Fukuoka)
(Choshi, Chiba) - shallot tosa-soy
(Gloucester)
(Scotland) with kinuta-daikon / smoked trout roe*
(Nagasaki) - mentaiko, shiso
Janah crab chawan-mushi, summer truffle
Kyoto shiro-miso marinated redfish
fruit compote
7:30pm Seating / Curated 16 Course Sushi Omakase Dinner
11 seasonal fish selected and carefully treated daily for sushi based on market availability and the chef's fresh picks, and 5 WR classic and innovative appetizers
(Rhode Island)
(Rhode Island)
(Fukuoka)
(Montauk) - Siberian caviar
(Miyagi) with Hokkaido ikura
(Fukuoka)
(Choshi, Chiba) - shallot tosa-soy
(Gloucester)
(Chiba) - spicy apple
(Scotland) with kinuta-daikon / smoked trout roe*
(Nagasaki) - mentaiko, shiso
WR fisherman koji miso soup with razor clam
Janah crab chawan-mushi, summer truffle
Maine scallop sashimi* and hotaru-ika with kara-su-miso, seasonal vegetables
Kyoto shiro-miso marinated redfish
Togakushi 100% buckwheat soba noodles, Kagoshima wagyu A5, WR soup
fruit compote
WR Signature Sushi Kaiseki (the menu below is a sample from May 16th)
10 Nigiri Sushi Best Picks of the Day
10 seasonal fish selected and carefully treated daily for sushi based on market availability and the chef's fresh picks.
(Rhode Island)
(Rhode Island)
(Montauk, NY)
(Fukuoka)
(Choshi, Chiba)
(Canada) with Hokkaido ikura
(Choshi, Chiba)
(Nagasaki)
(Scotland) with kinuta-daikon / smoked trout roe*
(Gloucester)
10 Modern x Edo Kaiseki Appetizers
10 seasonal appetizers showcasing a variety of flavors, textures, and ingredients inspired by the season and daily market selections
scup kimo, rapini, shiitake, koji
Rhode Island scup ikejime*
Siberian caviar*, uni cream, dashi gelee, shiso shoyu
cucumber, seaweeds, watermelon radish, kara sumiso, tosa su
Rhode Island anago, summer truffle
Shiga chiayu nanban-zuke, daikon salad, sea beans, Aomori sakura-masu cherry salmon trout confit, dandelion green puree, wild fennel-squash ragout, sugar snap peas, fiddleheads, shio-koji beets
braised Kagoshima A5 wagyu chuck roll, French white asparagus, morel mushroom, watercress, simmered daikon, garlic herb butter
Kyoto shiro-miso marinated gindara
napa cabbage, shishito pepper, oyster mushrooms, sweet rose "nuta" miso
live Jonah crab meat, aori-ika legs, green crab soup 100% buckwheat noodles, enoki mushroom, wood sorrel
sakura blanc manger, fruit compote
June 1st 2026
Tea Selection
Tea from Mem Tea, Ceremony, and WR originals
Dried yuzu, chrysanthemum, and gently roasted first flush matcha stems from a single estate in Yame come together to create a refreshing, complex caffeine-free cold brew that can be enjoyed hot or cold.
A Taiwanese treasure crafted through a unique collaboration between nature and craftsmanship. The tea leaves are bitten by tiny alphine bugs, which triggers a natural oxidation process in the plant, enhancing the tea’s sweetness and aroma. This meticulous process yields a rich and golden liquor with a distinctive honeyed flavor, complemented by subtle fruity and spiced undertones. Each sip tells the story of harmony between the environment and tradition, offering a cup that’s both complex and irresistibly smooth—a true testament to the art of tea-making.
Dried lavender infused houjicha-roasted green tea. Slow-roasted green tea from Kyoto is brewed with the soft floral lift of lavender. The houjicha brings smoky warmth and earthy depth; the lavender adds a gentle calm and aromatic brightness. Together, they create a soothing, balanced cup—comforting like twilight, quietly restorative.
Long-steamed Fukamushicha from Makinohara, Shizuoka yields a vivid, velvety cup with fine sediment and deep body. Extended steaming draws out round umami, gentle bitterness, and a lingering green richness—like summer rain settling into warm soil.
Unkaku is one of Marukyu Koyamaen's most beloved premium matcha selections, known for its naturally sweet aroma, rich flavor, and exceptionally smooth finish. Its balanced profile performs beautifully as both Koicha (thick tea) and Usucha (thin tea), making it a favorite among experienced matcha drinkers seeking depth without bitterness.
Beverage Selection
Limited non-alcoholic beverages to accompany with meal.
A locally handcrafted cola syrup made from 10 whole spices, oranges, lemons, and yuzu juice. Also made with real kola nuts. Mixed with soda perfectly.
Fermented tea soda made from black or green tea and natural cultures (SCOBY). Lightly sparkling, tangy, and gently sweet with a crisp, layered acidity. Unfiltered and live—crafted in small batches for natural complexity and freshness.
Alcoholic Beverages
Alcoholic beverages are provided by the bar at Foundation Kitchen and may be ordered during your meal.
If you have any questions regarding beverage selections or service, please contact Ciaran directly at ciaran@foundationkitchen.com.