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 |
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 |
Asahi Draft* - 8 | Sapporo - 8.5 | Sapporo Black - 10 | Kirin Ichiban & Light - 5 |
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 | |
2015 Stoller Vineyards Pinot Noir Rosé (Oregon) | 12 | 45 |
2016 Miraval Rose' (Provence, France)* | 14 | 49 |
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 |
Edamame 4 |
Flash Fried Shishito Peppers 7 |
Baby Octopus Tempura 9 |
Spicy Tuna Gyoza 11 |
Kaki Age 7 Mixed Vegetables, Shrimp, and Scallop |
Tuna Tataki 14 served with Cilantro Dressing |
Yellowtail Sashimi 14 with Jalapeño and Yuzu-Soy |
Summer Sashimi 22 Cucumber Wrapped Fresh Salmon and King Crab |
Seaweed Salad 6 with Cucumber and Gobo Root |
Sashimi Salad 18 with Spicy Soy Vinaigrette |
Hari Hari Salad 6 Spring Mix with Ginger Dressing |
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 18 Consists of: Miso Soup One California Roll Five Pieces of Sushi (Chef's Choice) ~ no substitutions will be made ~ |
Yutaka Sashimi Lunch 28 Small Seaweed Salad Nine Pieces of Sashimi ( Chef'S Choice) |
Sushi Taco 14 |
Miso Soup 3 |
Rice 2.5 |
Sushi Rice 3 |
* Entrees may change depending on availability
Tuna | 9.5 | 18 |
Bluefin Toro | market | market |
Yellowtail | 8 | 15 |
Albacore | 7.5 | 14 |
Japanese Red Snapper | 8 | 14 |
Flounder | 10 | 24* |
Fresh Salmon | 7.5 | 14 |
Smoked Salmon | 7.5 | 14 |
Octopus | 6.5 | 12 |
Squid | 4.5 | 10 |
Shrimp | 5.5 | 11 |
Sweet Shrimp | market | market |
Spanish Mackeral | market | market |
King Crab | market | market |
Sea Urchin | market | market |
Japanese Fresh Water Eel | 9.5 | 19 |
Japanese Sea Eel | 10 | -- |
Salmon Roe | 8.5 | -- |
Flying Fish Egg | 6 | -- |
Smelt Egg | 5 | -- |
Egg Omelet | 4 | -- |
Tuna Roll | 7.5 |
Toro Roll | 15 |
Cucumber Roll | 4.5 |
Yellowtail Roll | 7.5 |
California Roll | 9.5 |
King Crab Roll | 22 |
Spicy Tuna Roll | 11 |
Crispy Tuna Roll | 10 |
Salmon Skin Roll | 7 |
Philadelphia Roll | 10 |
Shrimp Tempura Roll | 9 |
Soft Shell Crab Roll | 12 |
Eel Roll | 11 |
Texas Roll | 8.5 |
Veggie Roll | 7 |
Salmon-Avacado Roll | 10 |
Spicy Salmon Roll | 10 |
Spicy Shrimp Roll | 9 |
Rainbow Roll | 19 |
Alaskan Roll | 19 |
Volcano Roll | 19 |
Dragon Roll | 19 |
Caterpillar Roll | 19 |
Napo Roll | 29 |
Kari Roll | 29 |
Summer Sashimi 22 Cucumber-wrapped Salmon & King Crab with Ponzu sauce |
Tuna Tataki 14 with Cilantro Dressing |
Yellowtail Sashimi 14 with Jalapeño and Yuzu-soy |
White Mushroom Salad 8 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 with Cucumber and Gobo Root |
Hari Hari Salad 6 with Ginger Dressing |
Mix Baby Beets Salad 10 with Goat Cheese Tempura |
Kaki Age 9 Mixed Vegetables, Shrimp and Scallop |
Shinjo 10 Shrimp and White Fish Stuffed Shitake Mushroom |
Baby Octopus 9 Sake and Soy Marinated |
King Crab 16 with Jalapeño Vinaigrette |
Taisho Shrimp 11 |
Vegetable of The Day 7 |
Edamame 4 |
Miso Soup 3 |
Flash Fried Shishito Peppers 7 |
Brussele Sprout Salad 9 with Dry Anchovies |
Spicy Tuna Gyoza 11 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) |
Japanese Eggplant 6 with Bonito Flakes and Ginger Soy (served cold) |
Oyster Mushrooms 12 with Spicy Yuzu Ponzu Sauce |
Black Cod 26 with Blonde Miso |
Hamachi Kama 19 with Grated Daikon Dipping Sauce |
Whole Squid 21 with Ginger Soy |