Champagne & Sparkling

2015 Andreola Prosecco (Italy) 36
2015 Domaine Carneros by Taittnger Brut  (Carneros) 56
NV Raventos Cava Finca Gran Reserve (Spain) 68
NV Billecart Brut Reserve (Champagne)* 110
2002 Nicolas Feuillatte Palmes d'Or Grand Cuvee (Champagne) 240

Sake

  Masu Bottle
Tozai Plum Sake (Kyoto) 8 45
Tozai Nigori (Kyoto) 13 45
Kamoizumi Nigori (Hiroshima)
 		  65
Fukucho Sparkling Nigori (Hiroshima)
 		  70
Karatanba (Hyogo) 14 58
Masumi (Nagano) 15 65
Ichinokura (Miyagi) 15 65
Dewasansan (Yamagata)*   65
Seitoku (Gunma)   65
Red Maple 2 Years Aged (Hiroshima)*  19 78
Shichi Hon Yari (Shiga) 74
Kokuryu Black Dragon (Fukui)   78
Izumi Judan (Yamagata)   78
Kinka (Ishikawa)*   88
Wakatake Onigoroshi (Shizuoka)   105
Ikina Onna Lady Luck (Ishikawa)   110
Yuki Manman (Yamagata)*   195
Hot Sake Small 6 Large 9

Beers

Asahi Draft* - 8 Sapporo - 8.5 Sapporo Black - 10 Kirin Ichiban & Light - 5

White Wines

  Glass Bottle
2019 Cabert Pinot Grigio (Italy) 28
2018 Benziger Sauvignon Blanc (North Coaast) 10 38
2016 Santa Barbara Winery Chardonnay (Santa Barbara)* 12 45
2015 Drouhin St. Veran Bourgogne (France)* 13 48
2015 Domaine Coltabards Sancerre, Sauv Blanc (France) 14 49
2018 Coquerel "Le Petit" Sauvignon Blanc (Napa Valley)   49
2018 Vietti Arneis (Piedmont, Italy)   54
2015 Bichot Chablis 'Domaine Long Depaquit' (Chablis)   58
2016 Chateau Montelana Chardonnay (Napa Valley)   110
2013 Oregogne Chardonnay (Willamette Valley)   90
   

Rosé Wines

2015 Stoller Vineyards Pinot Noir Rosé (Oregon) 12 45
2016 Miraval Rose' (Provence, France)* 14 49

Red Wines

2017 Iron & Sand Cabernet Sauvignon (Paso Robles) 16 56
2017 Neyer Zinfandale (Vista Luna) 49
2017 Hahn Estate Pinot Noir (Santa Lucia Highland)* 14 49
2017 Justin Cabernet Savignon (Paso Robles) 60
 
2017 Hartford Court Pinot Nior (Russian River)   74
2014 Emmolo Merlot (Napa Valley)*   78
2016 Turnbull Cabernet Sauvigon (Napa Valley)   95
2013 John Anthony Cabernet Sauvignon (Napa Valley)   155

* Chef Yutaka's Recommendation

Appetizers

Edamame 4.5
Flash Fried Shishito Peppers 8
Baby Octopus Tempura10
Spicy Tuna Gyoza 12
Kaki Age 9
Mixed Vegetables, Shrimp, and Scallop
Tuna Tataki 15 
served with Cilantro Dressing
Yellowtail Sashimi 16 
with Jalapeño and Yuzu-Soy
Summer Sashimi 26


Cucumber Wrapped Fresh Salmon and King Crab




Salads

Seaweed Salad 6.5
with Cucumber and Gobo Root
Sashimi Salad 18 
with Spicy Soy Vinaigrette
Hari Hari Salad 7
Spring Mix with Ginger Dressing

Entrees

Bento Box A 12
Chicken Teriyaki
Bento Box B 19 
Miso Black Cod
Bento Box C 15 
Daily Chef's Special
Bento Box comes with:
Miso Soup
Spring Salad with Ginger Dressing
Vegetable Tempura
Four Piece Grilled Salmon Roll
Fruit
~ no substitutions will be made ~
Yutaka Sushi Lunch 19
Consists of:
Miso Soup
One California Roll
Five Pieces of Sushi (Chef's Choice)
~ no substitutions will be made ~

Yutaka Sashimi Lunch 29
  Consists of:
 Miso Soup

Small Seaweed Salad

Nine Pieces of Sashimi ( Chef'S Choice)
 ~ no substitutions will be made ~

Sushi Taco 14




Sides

Miso Soup 3
Rice 2.5
Sushi Rice 3

* Entrees may change depending on availability

Sushi/Sashimi

Tuna 10 19
Bluefin Toro market market
Yellowtail 8.5 16
Albacore 7.5 14
Japanese Red Snapper 8.5 16
Flounder 11 25*
Fresh Salmon 7.5 14
Smoked Salmon 7.5 14
Octopus 7 13
Squid 6 11
Shrimp 5.5 11
Sweet Shrimp market market
Spanish Mackeral market market
King Crab market market
Sea Urchin market market
Japanese Fresh Water Eel 10 20
Japanese Sea Eel 10 --
Salmon Roe 11 --
Flying Fish Egg 7 --
Smelt Egg 6.5 --
Egg Omelet 4 --

Rolls

Tuna Roll 8
Toro Roll 16
Cucumber Roll 4.5
Yellowtail Roll 8.5
California Roll 12
King Crab Roll 26
Spicy Tuna Roll 12.5
Crispy Tuna Roll 10
Salmon Skin Roll 7.5
Philadelphia Roll 10.5
Shrimp Tempura Roll 10
Soft Shell Crab Roll 12.5
Eel Roll 12
Texas Roll 8.5
Veggie Roll 7.5
Salmon-Avacado Roll 10.5
Spicy Salmon Roll 10.5
Spicy Shrimp Roll 9
Rainbow Roll 21
Alaskan Roll 21
Volcano Roll 21
Dragon Roll 21
Caterpillar Roll 21
Napo Roll 34
Kari Roll 34

Cold Dishes

Summer Sashimi 26
Cucumber-wrapped Salmon & King Crab with Ponzu sauce
Tuna Tataki 15
with Cilantro Dressing
Yellowtail Sashimi 16
with Jalapeño and Yuzu-soy
White Mushroom Salad9
with Spicy Vinaigrette
Sushi Tacos 15 
with Jumbo Lump Crabmeat
Ceviche 19
with Seafood and Citrus
Japanese Antipasto 15
Chef's Suprise
Poki Ahi 11
with Wakame Seaweed
Washu Kobe Beef Tataki 15
with Micro Green Salad and White Yuzu Truffle
Seaweed Salad 6.5
with Cucumber and Gobo Root
Hari Hari Salad7
with Ginger Dressing
Mix Baby Beets Salad 10
with Goat Cheese Tempura




Specialty Tempura

Kaki Age 9
Mixed Vegetables, Shrimp and Scallop
Shinjo 10
Shrimp and White Fish Stuffed Shitake Mushroom
Baby Octopus10 
Sake and Soy Marinated
King Crab 16 
with Jalapeño Vinaigrette
Taisho Shrimp 11
Vegetable of The Day 7

Hot Dishes

Edamame 4.5
Miso Soup 3
Flash Fried Shishito Peppers 8
Brussele Sprout Salad 9
with Dry Anchovies
Spicy Tuna Gyoza 12
with Water Chestnut
Black Cod Shumai 13
with Karashi Miso Vinaigrette
Maitake Mushrooms 17
with Asparagus, Sake-Sautéd
Seared Foie Gras 22 
with Braised Furofuki Daikon and Yuzu Marmalade
Ishiyaki Washu Kobe Beef 17/22 
Cooked on Hot River Stones with Oriental Vegetables / Beef Only
Snapper Rice 16
with Shiitake and Dashi (takes about 25mins)




Grilled

Japanese Eggplant 6
with Bonito Flakes and Ginger Soy (served cold)
Oyster Mushrooms 12 
with Spicy Yuzu Ponzu Sauce
Black Cod 29
with Blonde Miso
Hamachi Kama22
with Grated Daikon Dipping Sauce
Whole Squid 21 
with Ginger Soy
  • Toyosu Fish Market
  •  
  • Visiting often, Chef Yutaka has his Sushi and Sashimi specials flown in direct from the Toyosu Fish Market in Japan. The fish selection rotates with the seasons of the year. If you are curious what is in season now or have any special requests, please call us.

 

  • In additional to rare and specialty fish, Chef Yutaka also offers inspired creations that combine his best ingredients into a memorable experience. Each dish is a signature of Chef Yutaka himself.

 

 

 

  • Omakase
  •  
  • Omakase is a tasting of the rarest offerings at Chef Yutaka's Choosing. In English it roughly means "I'll Leave It Up To You". It's a time to sit back, relax, and just enjoy your meal.
  •  
  • If you are interested in an Omakase experience, call us in advance and we take care of the rest.

  • Take Out Items


    Effective 3/17/2020, our new business hours are:
    Tuesday-Thurdday:     11:45am - 2pm and 5pm - 9pm
  • Friday: 11:45am - 2pm and 5pm - 10pm
  •  Saturday: 5pm - 10pm
    Sunday-Monday: Closed 

  • ALL Sushi, Sashimi, & Rolls

  • Vegetables:
  • Edamame
  • Shishito Peppers
  • Brussels Sprouts Salad
  • White Mushroom Salad
  • Seaweed Salad
  • Hari Hari Salad

  • Sashimi Specials:
  • Summer Sashimi
  • Tuna Tataki
  • Yellowtail Sashimi with Jalapeno
  • Uni (Japanese Sea Urchin)
  • Aji (Spanish Mackerel)
  • Hirame (Japanese Flounder)
  • Nodoguro (Sea Perch) Sushi

  • Tempura:
  • Kaki Age 
  • Taisho Shrimp
  • Baby Octopus

  • Hot Dishes:
  • Spicy Tuna Gyoza
  • Shrimp Shumai Dumpling
  • Black Cod Shumai
  • Grilled Black Cod
  • Grilled Hamachi Kama
  • Grilled Whole Squid

Take Out Orders can be called ahead or be done as a walk-in. Please allow 15 to 20 minutes for orders to be prepared. Larger orders may require more time. If you have additional questions regarding your To Go orders please do not hesitate to call.

Here at Yutaka Sushi Bistro we value the quality and taste of your food, whether dining in or for take out. However, some menu items are not eligible for Take Out.

Thank you for your understanding and support during this challenging time. We will resume our regular business hours and menu when permitted to do so.