Cold Dishes

Summer Sashimi    15

    cucumber-wrapped fresh salmon and king crab 

    served with ponzu sauce

Tuna Tataki        12

    Served with cilantro dressing

Yellowtail Sashimi        13

    with jalapeno and yuzu-soy

Japanese Antipasto        15

chef’s surprise

Poki Ahi        10

    with wakame seaweed

Kobe Beef Tataki        15

    with micro greens and white truffle oil

Seaweed Salad        6

    with cucumber and gobo root

Okinawa Mozuku “Seaweed”        9.5

    with king crab and tosa vinaigrette

Hari Hari Salad        6

    spring mix with ginger dressing

Hot Dishes

Edamame        4

Flash Fried Shishito Peppers        6

Spicy Tuna Gyoza        7

with water chestnut

Black Cod Shumai        8

with karashi miso vinaigrette

Maitake Mushrooms        15

with asparagus, sake and soy sautéed

Seared Foie Gras        16

with braised furofuki  daikon and yuzu marmalade

Eel Crepe Roll        9

with yamamomo and karashi miso vinaigrette

Ishiyaki Kobe Beef        15/19

cooked on a hot river stone bowl with oriental vegetables or with kobe beef only

Sake Steamed Asari Clam        9.5

with sansho pepper

Miso Soup        2.5

Asari Clam Soup        5

miso based

Specialty Tempura

Kaki Age        7

    mixed veggies, shrimp and scallop

Shinjo        8

    shrimp and white fish stuffed shiitake mushroom

Isobe        15

    rainbow fish roll with cream cheese

Baby Octopus        6

    sake and soy marinated

King Crab        12

    with jalapeno vinaigrette

Vegetable of the Day        Seasonal

  

 

Grilled

Japanese Eggplant        6

with bonito flakes and ginger soy

Black Cod        15

with blonde miso

Hamachi Kama        12

with grated daikon

Toro Steak        15

with yuzu soy sauce

Whole Squid        14

with ginger soy sauce