APPETIZERS | |
EDAMAME | 6 |
lightly salted boiled green soybean | |
MOZUKU | 5 |
dark silky seaweed & ginger in rice vinegar served as a starter or palate refresher | |
SPICY CRACKER | 12 |
tempura battered seaweed topped w/spicy tuna & avocado | |
ANKIMO | 15 |
monkfish liver pate served with ponzu | |
HAMACHI TRUFFLE | 21.5 |
seared yellowtail w/truffle oil, ponzu, shallot chips & scallions | |
TUNA AVOCADO | 23 |
bluefin med-fatty tuna, avocado w/seaweed sauce | |
NASU NO NITSUKE | 9.5 |
simmered eggplant w/house sauce | |
HAMACHI KAMA | 36 |
broiled yellowtail collar (limited availability) | |
SEASONAL APPETIZERS | |
TASTING SPOONS (choose any TWO spoons of chef’s specialty appetizers) | 14.5 |
ANKIMO | monkfish liver pate served with ponzu sauce |
HALIBUT | halibut tartare w/lime zest, olive oil, yuzu juice, Japanese sea salt & salted kelp |
SCALLOP | scallop w/tosazu sauce, yuzu & pickled wasabi |
KANPACHI | amberjack w/truffle oil, ponzu, shallot chips & scallion |
TOROTORO | fatty tuna tartare w/ponzu, yuzu kosho & shiso |
HALIBUT TARTARE | 27.5 |
Halibut tartare w/lime zest, olive oil, yuzu juice, Japanese sea salt & salted kelp, served w/halibut bones & plantain chips | |
SOUP & SALAD | |
MISO SOUP | 5.5 |
SEAWEED SALAD | 7 |
SUNOMONO SALAD (Add snow crab) | 7 (5) |
DAIKON SHISHITO SALAD | 14.5 |
Daikon, mixed greens & shishito peppers w/olive oil, garlic ponzu sauce & bonito flake on top | |
SALMON SKIN SALAD | 18 |
baby spinach, salmon skin, radish sprout w/house dressing (limited availability) | |
OMAKASE | |
(chef’s choice) | |
SASHIMI TASTING | |
10 pcs. | 84 |
(5 different fish kinds) | |
5 pcs. | 42 |
(5 different fish kinds) | |
| |
NIGIRI TASTING | |
12 pcs. | 101 |
(12 different fish kinds) | |
8 pcs. | 67 |
(8 different fish kinds) | |
4 pcs. | 34 |
(4 different fish kinds) | |
| |
SALMON TASTING | |
5 pcs. | 42 |
(5 different salmon kinds) | |
NIGIRI & SASHIMI | |
(1pc. per order) | |
HON MAGURO | |
(bluefin tuna, Japan) | |
ZUKE AKAMI | 8.5 |
(house soy sauce cured lean) | |
CHU-TORO | 9.5 |
(medium fatty) | |
ABURI O-TORO | 10.5 |
(lightly seared supreme fatty) | |
TOROTORO | 7.5 |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
SHIRO MAGURO | 5.5 |
(albacore, Canada ) | |
KATSUO | 8.5 |
(wild bonito, Japan) | |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
MASABA | 8.5 |
(wild Japanese mackerel, Japan) | |
TSURI AJI | 8.5 |
(wild horse mackerel, Japan) | |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
ZUKE KING SALMON | 9 |
(house soy sauce cured, New Zealand) | |
KING SALMON BELLY | 9.5 |
(New Zealand) | |
UMI MASU | 8.5 |
(ocean trout, Scotland) | |
SAKE | 7.5 |
(salmon, Scotland) | |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
HON HAMACHI | 8 |
(yellowtail, Japan) | |
KANPACHI | 8.5 |
(amberjack, Japan) | |
SHIMA AJI | 8.5 |
(yellow jack, Japan) | |
SUNAZURI | 8.5 |
(yellowtail belly, Japan) | |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
ZUKE HIRAME | 8.5 |
(light soy cured halibut, Korea) | |
MADAI KOBUJIME | 8.5 |
(kelp cured red sea bream, Japan) | |
ENGAWA | 9 |
(halibut fin, Korea) | |
MEDAI | 8.5 |
(wild Japanese butterfish, Japan) | |
KINMEDAI | 13 |
(wild golden eye snapper, Japan) | |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
HOTATE | 6 |
(scallop, Japan) | |
NAMA HOTATE | 8.5 |
(sea scallop, Japan) | |
ZUWAI KANI | 8.5 |
(wild snow crab w/crab butter, Japan) | |
UNI SANTA BARBARA | 11 |
(sea urchin, Santa Barbara) | |
UNI HOKKAIDO | 13.5 |
(sea urchin, Japan) | |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
SHOYU IKURA | 7.5 |
(house soy sauce cured salmon caviar, Alaska) | |
MASAGO | 4 |
(smelt roe, Japan) | |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
TARA MISO | 8 |
(miso marinated black cod, Alaska) | |
UNAGI | 6 |
(freshwater eel, Taiwan) | |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
INARI | 5.5 |
(house made tofu skin) | |
WAGYU | 19/pc |
(Japanese beef A5, Miyazaki, Japan) | |
TAMAGO ATSUYAKI | 5/pc |
(egg custard w/blue shrimp) | |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
HON WASABI | 4 |
(Japanese wasabi) | |
SUSHI RICE | 6 |
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> | |
DESSERT | |
MONAKA ICE-CREAM | 8.5 |
ice-cream sandwiches green tea or soybean Cake cutting fee: $4.00/person | |
ROLLS | |
| |
TEKKA MAKI | 14.5 |
(lean bluefin tuna) | |
SAKE MAKI | 13 |
(salmon) | |
NEGITORO | 17 |
(fatty tuna w/scallions) | |
NEGIHAMA | 13 |
(yellowtail w/scallions) | |
VEGGIE | 11 |
($1 / each additional item ) | |
(shiitake, pickled radish, sweet potato, OR ume shiso) | |
SALMON SKIN | 14.5 |
(salmon skin w/shiso, scallions & cucumber) | |
SPICY TUNA | 14.5 |
(red tuna mixed in spicy sauce w/cucumber) | |
NAKED SCALLOP | 18 |
(red crab, avocado, scallop & masago w/mayo, wrapped w/soy paper) | |
SHRIMP TEMPURA | 18 |
(deep-fried prawn, cucumber, avocado, masago w/mayo & sweet soy glaze) | |
SPIDER | 18 |
(deep-fried soft-shell crab, cucumber, avocado, masago w/mayo & sweet soy glaze) | |
WATERMELON | 18 |
(spicy tuna, avocado wrapped in cucumber sheet w/garlic ponzu) | |
CALIFORNIA | 14.5 |
(red crab w/avocado) | |
SALMON & AVO | 14.5 |
(salmon w/avocado) | |
ROCK & ROLL | 14.5 |
(BBQ eel w/avocado & cucumber) | |
SPICY DRAGON | 20.5 |
(deep fried prawn & cucumber, topped w/spicy tuna & sweet soy glaze) | |
DRAGON | 23 |
(deep-fried prawn & cucumber, topped w/BBQ eel, avocado & sweet soy glaze) | |
RAINBOW | 23 |
(CA roll topped w/assorted fishes) | |
WHITE OUT | 20.5 |
(yellowtail, avocado topped w/seared escolar & garlic ponzu) | |
HAND ROLL | |
NEGITORO | 15.5 |
NEGIHAMA | 12 |
TEKKA | 13 |
SAKE | 12 |
SPICY TUNA | 12 |
SPICY SCALLOP | 12 |
KANI | 12 |
SHRIMP TEMPURA | 12 |
UNAGI | 13 |