NV Cune Cava Brut (Spain) | 40 |
NV Le Grand Courtage Brut Rose (France) | 45 |
NV Billecart Brut Reserve (Champagne)* | 120 |
Masu | Bottle | |
---|---|---|
Tozai Plum Sake (Kyoto) | 9 | 45 |
Tozai Nigori (Kyoto) | 13 | 45 |
Kamoizumi Nigori (Hiroshima) |
65 | |
Karatanba (Hyogo) | 14 | 58 |
Masumi (Nagano) | 15 | 65 |
Ichinokura (Miyagi) | 15 | 65 |
Red Maple 2 Years Aged (Hiroshima)* | 19 | 78 |
Izumi Judan (Yamagata) | 84 | |
Kinka (Ishikawa)* | 88 | |
Wakatake Onigoroshi (Shizuoka) | 105 | |
Ikina Onna Lady Luck (Ishikawa) | 110 | |
Yuki Manman (Yamagata)* | 225 | |
Hot Sake | Small 6 | Large 9 |
Asahi Draft* - 8.50 | Sapporo - 10 | Sapporo Black - 12 | Kirin Ichiban & Light - 6 |
Glass | Bottle | |
---|---|---|
2020 Cabert Pinot Grigio (Italy) | 9 | 32 |
2020 Benziger Sauvignon Blanc (North Coast) | 10 | 38 |
2020 Coquerel "Le Petit" Sauvignon Blanc (Napa Valley) | 49 | |
2016 Vincent Girardin Macon-Fuisse (Burgundy)* | 16 | 56 |
2020 Vietti Arneis (Piedmont, Italy) | 54 | |
2020 Patient Cottat Sancerre (France) | 18 | 64 |
2013 Oregogne Chardonnay (Willamette Valley) | 90 | |
2018 Chateau Montelana Chardonnay (Napa Valley) | 120 |
2020 Whispering Angel Chateau D'Esclan (France)* | 56 |
2019 Experience Cabernet Sauvignon (Napa Valley) | 16 | 56 |
2019 Hahn Estate Pinot Noir (Santa Lucia Highland)* | 16 | 56 |
2019 Justin Cabernet Savignon (Paso Robles) | 64 | |
2019 Hartford Court Pinot Nior (Russian River) | 82 | |
2019 Royal Prince Cabernet Sauvigon (Napa Valley) | 105 |
Edamame | 4.5 | |
Shishito Peppers | 8 | |
Baby Octopus Tempura | 10 | |
Spicy Tuna Gyoza | 14 | |
Tuna Tataki served with Cilantro Dressing |
16 | |
Yellowtail Sashimi with Jalapeño and Yuzu-Soy |
16 | |
Summer Sashimi Cucumber-Wrapped Fresh Salmon and King Crab with Ponzu sauce |
34 |
Seaweed Salad with Cucumber and Gobo Root |
6.5 | |
Hari Hari Salad Spring Mix with Ginger Dressing |
7 | |
White Mushroom Salad with Spicy Vinaigrette |
9 | |
Brussels Sprout Salad | 9 |
Bento Box A Chicken Teriyaki |
13.5 |
Bento Box B Miso Black Cod |
24 |
Yutaka Sushi Lunch Consists of: -Miso Soup -One California Roll -Five Pieces of Sushi (Chef's Choice) ~No substitutions will be made~ |
20 |
Yutaka Sashimi Lunch Consists of: -Miso Soup -Twelve Pieces of Sashimi (Chef's Choice) ~No substitutions will be made~ |
32 |
Miso Soup | 3 |
White Rice | 2.5 |
Sushi Rice | 3 |
* Entrees may change depending on availability
Tuna | 10 | 19 |
Bluefin Toro | market | market |
Yellowtail | 9 | 17 |
Albacore | 8.5 | 16 |
Japanese Red Snapper | 9 | 17 |
Flounder | 12 | 26* |
Fresh Salmon | 8.5 | 16 |
Smoked Salmon | 8.5 | 16 |
Octopus | 7.5 | 14 |
Squid | 6 | 11 |
Shrimp | 6 | 12 |
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 | 12 | -- |
Flying Fish Egg | 7.5 | -- |
Smelt Egg | 7 | -- |
Egg Omelet | 4.5 | -- |
Tuna Roll | 8.5 |
Toro Roll | 18 |
Cucumber Roll | 5 |
Yellowtail Roll | 8.5 |
California Roll | 12.5 |
King Crab Roll | 28 |
Spicy Tuna Roll | 13.5 |
Crispy Tuna Roll | 10.5 |
Salmon Skin Roll | 7.5 |
Philadelphia Roll | 12 |
Shrimp Tempura Roll | 10.5 |
Soft Shell Crab Roll | 13.5 |
Eel Roll | 13.5 |
Texas Roll | 9 |
Veggie Roll | 8 |
Salmon-Avacado Roll | 12 |
Spicy Salmon Roll | 12 |
Spicy Shrimp Roll | 9.5 |
Rainbow Roll | 22 |
Alaskan Roll | 22 |
Volcano Roll | 22 |
Dragon Roll | 22 |
Caterpillar Roll | 22 |
Napo Roll | 36 |
Kari Roll | 36 |
Summer Sashimi Cucumber-wrapped Salmon & King Crab with Ponzu sauce |
34 | |
Tuna Tataki Seared Ahi Tuna with Cilantro Dressing |
18 | |
Yellowtail Sashimi with Jalapeño and Yuzu-soy |
18 | |
White Mushroom Salad with Spicy Vinaigrette |
9 | |
Washu Kobe Beef Tataki with Micro Green Salad and Yuzu Truffle |
16 | |
Seaweed Salad with Cucumber and Gobo Root |
6.5 | |
Hari Hari Salad with Ginger Dressing |
7 |
Kaki Age Mixed Vegetables, Shrimp and Scallop |
12 | |
Baby Octopus Sake and Soy Marinated |
11 | |
Taisho Shrimp with Tempura Sauce |
12 |
Edamame | 4.5 |
Miso Soup | 3 |
Shishito Peppers | 8 |
Brussels Sprout Salad with Dry Anchovies |
9 |
Spicy Tuna Gyoza with Water Chestnut |
14 |
Black Cod Shumai with Karashi Miso Vinaigrette |
15 |
Ishiyaki Washu Kobe Beef Cooked on Hot River Stones with Oriental Vegetables / Beef Only |
18/24 |
Black Cod with Blonde Miso |
34 |
Hamachi Kama with Grated Daikon Dipping Sauce |
24 |
Whole Squid with Ginger Soy Sauce |
22 |
Nagurayama Junmai Ginjo |
|
90 |
Sushi Tour of Japan |
|
25 |
Uni Shooter |
|
12 |
Nodoguro (Sea Perch) Sushi |
|
20 |
Uni from San Diego |
|
28/60 |
Shima Aji (Island Mackerel) |
|
12/25 |
Shrimp Shumai Dumpling |
|
12 |
Sawagani |
|
12 |
|
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