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Now Serving: 10345 Menus for New York City Restaurants
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| Daily Special From The Ocean please inquire with your server | |||
|---|---|---|---|
| Daily Special From The Land please inquire with your server | |||
| Saikyo Miso Black Cod mizuna and watercress salad with ponzu dressing, freshly made tofu with wari joyu, oshinko (housemade asa-zuké pickles), steamed white rice & housemade miso soup | 19.00 | ||
| sake recommendation - jokigen ginjo ( yamagata) | gl 12.00 | ||
| Crispy Fried Chicken mizuna and watercress salad with ponzu dressing, freshly made tofu with wari joyu chef’s selection of obanzai, oshinko (housemade asa-zuké pickles) steamed white rice & housemade miso soup | 13.00 | ||
| sake recommendation - kuheiji ginjo (aichi) | gl 12.00 | ||
| Kuroge Washugyu Yaki Shabu thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling mizuna and watercress salad with ponzu dressing, freshly made tofu with wari joyu, oshinko (housemade asa-zuké pickles), steamed white rice & housemade miso soup | 32.00 | ||
| sake recommendation - masumi "nanago" dai-ginjo (nagano) | gl 20.00 | ||
| Tonkatsu Sando berkshire pork cutlet sandwich with red miso sauce mizuna and watercress salad with ponzu dressing, japanese style potato salad & yasai chips | 12.00 | ||
| sake recommendation - azure ginjo (kouchi) | gl 8.00 | ||
| Hiyashi Zaru Udon chilled wheat noodles served with sesame dipping sauce mizuna and watercress salad with ponzu dressing | 17.00 | ||
| sake recommendation - tatsu riki ginjo (hyogo) | gl 12.00 |
Sake Recommendation Tateya Ma Ginjo (Toyama) Gl $12
| Sashimi 7 pieces of sashimi mizuna & watercress salad, oshinko, housemade miso soup, freshly made tofu & steamed rice | 24.00 | ||
|---|---|---|---|
| Nigiri Sushi 6 pieces of nigiri sushi 6 pieces of tuna roll mizuna & watercress salad housemade miso soup | 24.00 | ||
| Premium Nigiri Sushi 8 pieces of premium nigiri sushi 6 pieces of chutoro roll mizuna & watercress salad housemade miso soup | 34.00 |
| Freshly-Made Scooped Tofu served warm with wari joyu made regularly every hour |
|---|
Small Kyoto-Style Sides
| Nasu Agebitashi fried eggplant soaked in dashi topped with bonito | |||
|---|---|---|---|
| Zenmai Piri-Kara royal fern sprouts in a spicy shichimi togarashi | |||
| Hijiki hijiki seaweed and soy bean simmered in shoyu | |||
| Ingen To Mushidori Goma Ae steamed chicken with string beans in a sesame dressing | |||
| Buta Bara To Renko N No Kinpira shoyu-braised thinly sliced pork belly & lotus root | |||
| Shira Ae asparagus in a sesame tofu dressing | |||
| Fuki Ume Ae butterbur simmered in dashi with plum paste |
| Tofu Salad mizuna greens, cherry tomatoes, japanese turnips, jako (baby fish) & yuzu dressing | 11.00 | ||
|---|---|---|---|
| Tofu Miso Soup housemade miso soup with our freshly scooped tofu | 6.00 |
| Stumptown Coffee french press | 5.00 | ||
|---|---|---|---|
| Matcha finely ground green tea used in japanese tea ceremonies | 8.00 | ||
| Genmai Matcha robust blend of green tea, matcha and roasted rice | 6.00 | ||
| Wood Dragon a unique oolong tea, clean & refreshing | 6.00 | ||
| Karigane Kukicha leaves & stems of gyokuro, the finest of japanese teas | 7.00 | ||
| Shiso Sencha flavorful blend of sencha green tea and shiso leaf | 7.00 | ||
| Budding Green Superior jasmine tea rolled with a blooming rosebud | 8.00 | ||
| Chamomile decaffeinated - warm & relaxing | 6.00 |
| Iced Matcha | 7.00 | ||
|---|---|---|---|
| Iced Oolong Tea | 6.00 |
| Oba Sorbet grapefruit in brandy with shiso lemon sorbet | 8.00 | ||
|---|---|---|---|
| Soba Tea Pudding with a matcha cookie | 8.00 | ||
| En House Ice Cream set of three flavors | 9.00 | ||
| Kuri "Chestnut" Panna Cotta with a hojicha cookie | 9.00 | ||
| Cookie & Chocolate Plate | 7.00 |
| Freshly-Made Scooped Tofu made regularly 5:30pm, 7pm, 8:30pm, and 10pm. served warm or chilled with wari-joyu. | 11.00 |
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| Tasmanian Salmon Carpaccio with a yuzu kosho wasabi dressing | 16.00 | ||
|---|---|---|---|
| Kuroge Washugyu Shabu Shabu Salad thinly sliced black angus rib eye from lindsay ranch, oregon lightly boiled with assorted vegetables, lettuces & sesame dressing | 19.00 | ||
| Raw Tuna And Avocado Salad eastern pacific big eye tuna & avocado with a wasabi shoyu dressing | 12.00 | ||
| En House Salad mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing | 12.00 | ||
| Tofu Salad mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing | 11.00 |
| Edamame chamame soaked in dashi | 6.00 | ||
|---|---|---|---|
| Age Dashi Tofu tofu lightly fried in a savory dashi broth with an array of mushrooms | 13.00 | ||
| Yama-Imo Isobe-Age mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt) | 12.00 | ||
| Sato-Imo Croquette taro root & iwa-nori seaweed croquette | 10.00 | ||
| Shimonita Konnyaku imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce | 10.00 | ||
| Oshinko assorted housemade nuka-zuké pickles | 8.00 | ||
| Kinoko Tonyu Nabe assorted mushrooms and soy milk hot pot | 15.00 | ||
| Vegetable Tempura assorted vegetables tempura fried | 17.00 |
| Saikyo Miso Black Cod black cod from alaska marinated in saikyo miso, broiled | 26.00 | ||
|---|---|---|---|
| Lobster Ishiyaki stone grilled lobster with a butter miso sauce | 22.00 | ||
| Unagi No Shirayaki local live eel, simply grilled | 20.00 | ||
| Buri Kama Kara Age mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette | 20.00 | ||
| Yari Ika Shabu Shabu spear squid shabu shabu served with yuzu ponzu | 18.00 | ||
| Asari Sakamushi sake steamed manilla clams with garlic butter and shoyu | 12.00 | ||
| Ebi Shinjo shrimp fritters deep-fried with salt | 14.00 | ||
| Black Sea Bass Nitsuke shoyu-braised whole local black sea bass | 25.00 |
| Stone Grilled Organic Chicken served with wasabi salt, sansho salt and garlic shoyu | 16.00 | ||
|---|---|---|---|
| Crispy Fried Chicken with aromatic rock salt | 12.00 | ||
| Chicken Tsukune grilled japanese-style chicken sausages served with poached egg | 12.00 | ||
| Mochi Croquette potato & hudson valley duck, covered with mochi rice cake, served in a hearty dashi broth | 12.00 |
| Stone Grilled Kuroge Washugyu daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu & arajio (natural sea salt) | |||
|---|---|---|---|
| Kuroge Washugyu Yaki Shabu thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling | 35.00 | ||
| Kuroge Washugyu Tongue Yaki Shabu thinly sliced washugyu black angus tongue from masami ranch, california with a hot stone for grilling | 19.00 | ||
| Kurobuta Kakuni braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish | 19.00 | ||
| Dassai Daiginjo Sa Ke-Kasu Pork Shoulder marinated in sake lees and grilled with spicy mustard and grated daikon radish | 16.00 |
| Tsukune Nabe organic japanese-style chicken meatballs & vegetables a traditional japanese winter hot pot | 32.00 | ||
|---|---|---|---|
| Zuwaigani Rice Pot snow crab rice pot (allow 40 minutes) | 27.00 | ||
| Smoked Katsuo Tataki seared & cold smoked local bonito with garlic ponzu | 18.00 | ||
| Truffle Chawanmushi black truffle egg custard | 14.00 | ||
| Mushi Fuyu Yasai steamed vegetables with a sweet miso dipping sauce | 14.00 |
| Clay Rice Pot with salmon & roe (allow 40 minutes) | 25.00 | ||
|---|---|---|---|
| Jyugokokumai Rice Pot 15 grain rice with hijiki & edamame (allow 40 minutes) | 20.00 | ||
| Uni Don rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe | 29.00 | ||
| En Garlic Shiso Fried Rice | 10.00 | ||
| Warm Soba Noodles thin buckwheat noodles with shrimp tempura | 16.00 | ||
| Local Blue Crab Miso Soup | 6.00 |
| Kuroge Washugyu Sushi washugyu black angus ny strip from masami ranch, ca | (1pc) 10.00 | ||
|---|---|---|---|
| Toro Salmon Aburi Sushi | (1pc) 7.00 | ||
| Nigiri Sushi Set | (8pcs) 29.00 | ||
| with 2 rolls | (16pcs) 55.00 | ||
| with 3 rolls | (32pcs) 100.00 |
| Uni sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin | 29.00 | ||
|---|---|---|---|
| Snow Crab Tempura & Avocado | 21.00 | ||
| Aburi Salmon & Avocado shiso & okra with a yuzu kosho dressing | 18.00 | ||
| Anago Bozushi grilled wild conger sea eel with sweet shoyu cucumber | 18.00 | ||
| Chu Toro Spicy Okaka eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes | 20.00 | ||
| Homemade Oshinko housemade nuka-zuké pickled vegetables with yuzu | 12.00 | ||
| Tofu & Avocado housemade tofu & avocado marinated in miso | 14.00 |
3 Items For $16 / Individually For $6. Small Kyoto-Style Dishes.
| Nasu Agebitashi fried eggplant soaked in dashi | |||
|---|---|---|---|
| Zenmai Piri-Kara royal fern sprouts in a spicy shichimi togarashi | |||
| Hijiki hijiki seaweed and soy bean simmered in shoyu | |||
| Ingen To Mushidori Goma Ae steamed chicken & string beans in a sesame dressing | |||
| Buta Bara To Renkon No Kinpira shoyu-braised thinly sliced pork belly & lotus root | |||
| Shira Ae cauliflower and sweet potato in a sesame & tofu dressing | |||
| Mekabetsu Nibitashi brussel sprouts soaked in dashi | |||
| Kinoko Kiriboshi Daikon Ohitashi assorted japanese mushrooms & sun-dried daikon radish with yuzu |
5 Pcs Per Order
| Tuna big eye tuna from the eastern pacific | 25.00 | ||
|---|---|---|---|
| Hiramasa young yellowtail from australia | 25.00 | ||
| Tenshi No Ebi 4 blue shrimp from new caledonia | 23.00 | ||
| Sawara local spanish mackerel | 22.00 | ||
| Salmon from scotland | 22.00 | ||
| Pearl Passage Oysters With Ponzu 1/2 dozen oysters from washington state | 19.00 | ||
| Assorted Sashimi | (9pcs) 27.00 | (15pcs) 39.00 | (21pcs) 52.00 |
Sake & Shochu Accompaniment $35 Per Person, Additional. Kaiseki Can Be Written Our Kaiseki, The Latter, Is Traditionally Served With Sake Or Shochu And Features Shun (Seasonal) Ingredients.
| O-Banzai chef’s selection of three small kyoto-style appetizers | |||
|---|---|---|---|
| eiko fuji unpasteurized (yamagata) | |||
| Chef’s Sashimi Selection | |||
| suijin ginjo (iwate) | |||
| Saikyo Miso Marinated Grilled Black Cod | |||
| len to sugar cane shochu (amami oshima) | |||
| Freshly Scooped Tofu served with wari-joyu | |||
| ugo no tsuki junmai (hiroshima) | |||
| Stone Grilled Organic Chicken with garlic shoyu | |||
| gankutsuo rice shochu (kumamoto) | |||
| Warm Soba warm thin buckwheat noodles in a dashi broth | |||
| seikyo junmai (hiroshima) | |||
| Kisetsu No Ice Cream seasonal ice cream | |||
| reisen ume shu (gifu) |
Sake & Shochu Accompaniment $45 Per Person, Additional. Kaiseki Can Be Written, Our Kaiseki, The Latter,Is Traditionally Served With Sake Or Shochu And Features Shun (Seasonal) Ingredients.
| O-Banzai lightly seared tuna, with a plum dressing brussel sprouts in a dashi gelée, pearl passage oyster with wakame ponzu | |||
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| masumi nanago dai-ginjo (nagano) | |||
| Chef’s Sashimi Selection served with shiro kombu shoyu | |||
| suijin junmai (iwate) | |||
| Hotate Uni Miso grilled scallops with an uni miso sauce | |||
| gyokuro green tea shochu (fukuoka) | |||
| Truffle Chawanmushi black truffle egg custard | |||
| naruto dai unpasteurized ginjo (tokushima) | |||
| Saikyo Miso Foie Gras & Filet saikyo miso marinated hudson valley foie gras & usda prime filet, grilled | |||
| tatsuriki ginjo (hyogo) | |||
| Temari Zushi chef’s selection of spherical sushi | |||
| tengu mai junmai (ishikawa) | |||
| Kuri Panna Cotta chestnut panna cotta & a hojicha shortbread cookie | |||
| tonyu sake (iwate) |
| Shakè Teishoku salt grilled scottish salmon, a japanese breakfast classic mizuna and watercress salad with ponzu dressing, obanzai, nori, oshinko (housemade asa-zuké pickles), steamed white rice & housemade miso soup | 16.00 | ||
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| Okayu white rice porridge cooked with an egg, tableside with an assortment of 8 toppings | 14.00 | ||
| Chawanmushi kurobuta sausage & assorted mushrooms steamed egg custard toast & a mizuna and watercress salad with ponzu dressing | 13.00 | ||
| Steak & Egg usda prime rib eye & a garlic shoyu egg served on a hot stone with a mizuna and watercress salad with ponzu dressing & steamed white rice | 24.00 | ||
| Uni Soba chilled soba in an iriko dashi with a generous portion of sea urchin (santa barbara, ca ), nori and scottish salmon roe mizuna and watercress salad with ponzu dressing | 29.00 | ||
| Skillet-Baked Azuki Pancake skillet-baked pancake filled with red beans served with maple syrup | 15.00 | ||
| Kaki-Fur Ai Omuretsu fried oyster omelette with house made tartar sauce mizuna and watercress salad with ponzu dressing | 16.00 |
| Freshly-Made Scooped Tofu served warm with wari joyu made regularly every hour | 11.00 |
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3 Items For $6 / Ind For $6. Small Kyoto-Style Dishes.
| Nasu Agebitashi fried eggplant soaked in dashi | |||
|---|---|---|---|
| Zenmai Piri-Kara royal fern sprouts in a spicy shichimi togarashi | |||
| Hijiki hijiki seaweed and soy bean simmered in shoyu | |||
| Ingen To Mushidori Goma Ae steamed chicken & string beans in a sesame dressing | |||
| Buta Bara To Renkon No Kinpira shoyu-braised thinly sliced pork belly & lotus root | |||
| Shira Ae cauliflower and sweet potato in a sesame & tofu dressing | |||
| Mekabetsu Nibitashi brussel sprouts soaked in dashi | |||
| Kinoko Kiriboshi Daikon Ohitashi assorted japanese mushrooms & sun-dried daikon radish with yuzu |
| Stumptown Coffee french press | 5.00 | ||
|---|---|---|---|
| Matcha finely ground green tea used in japanese tea ceremonies | 8.00 | ||
| Genmai Matcha robust blend of green tea, matcha and roasted rice | 6.00 | ||
| Wood Dragon a unique oolong tea, clean & refreshing | 6.00 | ||
| Karigane Kukicha leaves & stems of gyokuro, the finest of japanese teas | 7.00 | ||
| Shiso Sencha flavorful blend of sencha green tea and shiso leaf | 7.00 | ||
| Budding Green Superior jasmine tea rolled with a blooming rosebud | 8.00 | ||
| Chamomile decaffeinated, warm & relaxing | 6.00 |
| Iced Matcha | 7.00 | ||
|---|---|---|---|
| Iced Oolong Tea | 6.00 |
| Homemade Ginger Ale | |||
|---|---|---|---|
| Navel Orange | |||
| Pink Grapefruit |
| Natto a japanese breakfast tradition fermented soy beans with a raw quail egg & rice. | 5.00 | ||
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| Kurobuta Sausages | 4.00 | ||
| Pan-Fried Hen Egg | 3.00 |
| Ginger homemade ginger ale with rice shochu "shiro," lime juice & soda | |||
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| Fruit & Prosecco navel orange or pink grapefruit | |||
| Pink Grapefruit with beefeater gin & honey |
| Matcha | 7.00 | ||
|---|---|---|---|
| Oolong Tea | 6.00 |
| Stumptown Coffee french press | 5.00 | ||
|---|---|---|---|
| Matcha finely ground green tea used in japanese tea ceremonies | 8.00 | ||
| Genmai Matcha robust blend of green tea, matcha and roasted rice | 6.00 | ||
| Wood Dragon a unique oolong tea, clean & refreshing | 6.00 | ||
| Karigane Kukicha leaves & stems of gyokuro, the finest of japanese teas | 7.00 | ||
| Shiso Sencha flavorful blend of sencha green tea and shiso leaf | 7.00 | ||
| Budding Green Superior jasmine tea rolled with a blooming rosebud | 8.00 | ||
| Chamomile decaffeinated - warm & relaxing | 6.00 |
Dinner Only
| Sparkling Fruit red grape, navel orange, pink grapefruit or hand squeezed pineapple & prosecco | |||
|---|---|---|---|
| Red Grapes with "crop" organic vodka | |||
| Hand Squeezed Pineapple with "crop" organic vodka and ginger | |||
| Pink Grapefruit with "beefeater" gin and honey | |||
| Navel Orange with "crop" organic vodka | |||
| Cucumber with "crop" organic vodka and lime juice | |||
| Ginger homemade ginger ale with rice shochu "shiro", lime juice and soda | |||
| Oba shiso leaf with "beefeater" gin and lemon juice | |||
| Seppun shiso leaf, grapefruit juice & yuzu juice with "takara jun 35" shochu |
| Homemade Ginger Ale with lime juice | |||
|---|---|---|---|
| Hand Squeezed Pineapple with ginger | |||
| Pink Grapefruit with honey | |||
| Pure Navel Orange |
| Sapporo | pt 8.00 |
|---|
| Yebisu imported - most popular premium beer in japan | 9.00 | ||
|---|---|---|---|
| Echigo Rice Beer (nigata) light, high quality rice shines through | pt 11.00 | ||
| Echigo Stout (nigata) well balanced | 9.00 | ||
| Ozeno Yukidoke (gumma) i.p.a a beautiful bitterness | 15.00 | ||
| Kirin Light world-class light beer, clean with a pleasant hoppiness | 7.00 | ||
| Hitachino Nest XH (ibaraki) rich amber ale, aged in sake barrels | 14.00 | ||
| Hitachino Nest White Ale (ibaraki) belgian white | 12.00 | ||
| Hitachino Nest Ginger Brew (ibaraki) brewed with fresh ginger | 12.00 | ||
| Nipponia (Belgian Pale Ale) (ibaraki) brewed with barley, hops & yeast indigenous to japan | (550ml) 28.00 |
Available Monday Through Friday 12:00pm-2:30pm.
| Saikyo Miso Black Cod Set mizuna and watercress salad with ponzu dressing. freshly made tofu with wari joyu oshinko (housemade japanese pickles), steamed white rice and housemade miso soup. | 19.00 | ||
|---|---|---|---|
| Tonkatsu Sando berkshire pork cutlet sandwich with red miso sauce, mizuna and watercress salad with ponzu dressing, japanese-style potato salad and yasai chips. | 12.00 | ||
| Crispy Fried Chicken Set mizuna and watercress salad with ponzu dressing, freshly made tofu with wari joyu chef`s selection of obanzai oshinko (housemade japanese pickles), steamed white rice and housemade miso soup. | 13.00 |
Served Monday - Friday From 12:00pm-2:30pm.
| Sashimi 7 pieces of chef`s selection sashimi, mizuna & watercress salad, housemade miso soup, oshinko (housemade asa-zuké pickles), freshly made tofu and steamed rice. | 24.00 | ||
|---|---|---|---|
| Premium Nigiri Sushi 8 pieces of premium sushi, 6 pieces of chutoro roll, mizuna & watercress salad and housemade miso soup. | 34.00 | ||
| Nigiri Sushi 6 pieces of chef`s selection nigiri sushi, 6 pieces of tuna roll, mizuna & watercress salad and housemade miso soup. | 24.00 |
Small Kyoto-Style Appetizers.
| Nasu Agebitashi fried eggplant soaked in dashi and topped with bonito. | |||
|---|---|---|---|
| Zenmai Piri-Kara royal fern sprouts in a spicy shichimi togarashi. | |||
| Buta Bara To Renkon No Kinpira shoyu-braised, thinly-sliced pork belly and lotus root. | |||
| Fuki Ume Ae butter bur simmered in dashi with plum paste and bonito. | |||
| Kiriboshi Daikon sun-dried daikon radish simmered in dashi. | |||
| Hijiki hijiki seaweed and soy bean simmered in shoyu. | |||
| Shira Ae asparagus and bamboo shoots in a sesame tofu dressing. | |||
| Ingen To Mushidori Goma Ae steamed chicken with string beans in a sesame dressing. |
Available Monday - Friday From 12:00pm-2:30pm.
| Tofu Salad mizuna greens, cherry tomatoes, kabu, jako (baby fish) and yuzu dressing. | 11.00 | ||
|---|---|---|---|
| Tofu Miso Soup housemade miso soup with our freshly scooped tofu. | 6.00 |
Available From 5:30pm.
| Anago Bozushi grilled wild conger sea eel with sweet shoyu cucumber. | 18.00 |
|---|
Available From 5:30pm.
| Age Dashi Tofu tofu lightly fried in a savory dashi broth with an array of mushrooms. | 13.00 |
|---|
| Freshly-Made Scooped Tofu served warm with wari joyu, made regularly every hour. | 11.00 |
|---|
| White Rice | 4.00 |
|---|
| Pellegrino Water 1 liter of sparkling water. | 8.00 | ||
|---|---|---|---|
| Fuji Mineral Water 750 ml of still water. from shizuoka, japan. | 9.00 |
Small Kyoto-Style Appetizers.
| O-Banzai (Choice Of 3) choice of any 3 small kyoto-style appetizers. served during dinner. | 16.00 | ||
|---|---|---|---|
| Kiriboshi Daikon sun-dried daikon radish simmered in dashi. | 6.00 | ||
| Hijiki hijiki seaweed and soy bean simmered in shoyu. | 6.00 | ||
| Shira Ae asparagus and bamboo shoots in a sesame tofu dressing. | 6.00 | ||
| Ingen To Mushidori Goma Ae steamed chicken with string beans in a sesame dressing. | 6.00 | ||
| Nasu Agebitashi fried eggplant soaked in dashi and topped with bonito. | 6.00 | ||
| Zenmai Piri-Kara royal fern sprouts in a spicy shichimi togarashi. | 6.00 | ||
| Buta Bara To Renkon No Kinpira shoyu-braised, thinly-sliced pork belly and lotus root. | 6.00 | ||
| Fuki Ume Ae butter bur simmered in dashi with plum paste and bonito. | 6.00 |
Available From 5:30pm.
| Kuroge Washugyu Shabu Shabu Salad thinly sliced black angus rib eye lightly boiled with assorted vegetables, lettuce and sesame dressing. | 19.00 | ||
|---|---|---|---|
| En House Salad mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing. | 12.00 | ||
| Raw Tuna & Avocado Salad eastern pacific big eye tuna and avocado with a wasabi shoyu dressing. | 12.00 | ||
| Tofu Salad mizuna greens, cherry tomatoes, kobu and jako (baby fish) with a yuzu dressing. | 11.00 |
Available From 5:30pm.
| Uni Don rice bowl, topped with a generous portion of santa monica, ca sea urchin, grated yama-imo, mekabu and scottish salmon roe. | 29.00 | ||
|---|---|---|---|
| Local Blue Crab Miso Soup | 6.00 | ||
| En Garlic Shiso Fried Rice | 10.00 | ||
| Chilled Soba Noodles with a hudson valley duck dipping broth. | 16.00 |
Available From 5:30pm. Sliced Fish Over Rice.
| Kuroge Washugyu seared washugyu black angus strip loin from masami ranch, corning, california. | (1pc) 10.00 | ||
|---|---|---|---|
| Nigiri Sushi Set chef`s selection of assorted nigiri sushi. | (8pcs) 29.00 | ||
| with 2 rolls | (16pcs) 55.00 | ||
| Salmon Aburi Sushi | (1pc) 7.00 |
Available From 5:30pm. 5 Pcs Per Order. Sliced Fish, No Rice.
| Tuna big eye tuna from the eastern pacific. | 25.00 | ||
|---|---|---|---|
| Sawara local spanish mackerel. | 22.00 | ||
| Assorted chef`s selection of assorted sashimi. | (9pcs) 27.00 | (15pcs) 39.00 | |
| Hiramasa young yellowtail from australia. | 25.00 | ||
| Scottish Salmon | 22.00 |
Available From 5:30pm
| Uni Roll sweet shrimp, cucumber and shiso, topped with santa monica, ca sea urchin. | 29.00 | ||
|---|---|---|---|
| Spicy Chu Toro Roll eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions, and spicy bonito flakes. | 20.00 | ||
| Tofu & Avocado Roll housemade tofu and avocado marinated in miso. | 14.00 | ||
| Anago Bozushi grilled wild conger sea eel with sweet shoyu cucumber. | 18.00 | ||
| Snow Crab Tempura & Avocado Roll | 21.00 | ||
| Grilled Salmon & Avocado Roll shiso and okra with yuzu kosho dressing. | 18.00 | ||
| Homemade Oshinko Roll lightly pickled japanese vegetables with yuzu. | 12.00 |
Available From 5:30pm.
| Stone Grilled Organic Chicken served with wasabi salt, sansho salt and garlic shoyu. | 16.00 | ||
|---|---|---|---|
| Chicken Tsukune grilled japanese-style chicken sausages, served with poached egg. | 12.00 | ||
| Crispy Fried Chicken with aromatic rock salt. | 12.00 | ||
| Mochi Croquette potato and hudson valley duck, covered with mochi rice cake, served in a hearty dashi broth. | 12.00 |
Available From 5:30pm.
| Edamame chamame soaked in dashi. | 6.00 | ||
|---|---|---|---|
| Sato-Imo Croquette taro root and iwa-nori seaweed croquette. | 10.00 | ||
| Oshinko assorted housemade nuka-zuké pickles. | 8.00 | ||
| Yama-Imo Isobe-Age mountain yam and edamame wrapped in nori, fried and served with arajio (natural sea salt). | 12.00 | ||
| Shimonita Konnyaku imported from japan, devils tongue vegetarian sashimi, served chilled with a white miso-vinegar dipping sauce. | 10.00 | ||
| Age Dashi Tofu tofu lightly fried in a savory dashi broth with an array of mushrooms. | 13.00 |
| Freshly-Made Scooped Tofu served warm or chilled with wari-joyu. made regularly at 6:00pm, 7:30pm, 9:00pm and 10:30pm. | 11.00 |
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Available From 5:30pm.
| Stone Grilled Washugyu daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt). | |||
|---|---|---|---|
| strip loin | (8oz) 55.00 | ||
| rib eye | (12oz) 78.00 | ||
| Dassai Daiginjo Sake-Kasu Pork Shoulder marinated in sake lees and grilled with spicy mustard and grated daikon radish. | 16.00 | ||
| Kurobuta Kakuni braised berkshire pork belly in sansho miso, served with a hard boiled egg, spinach and daikon radish. | 18.00 |
Available From 5:30pm.
| Saikyo Miso Black Cod black cod from alaska marinated in saikyo miso, grilled. | 26.00 | ||
|---|---|---|---|
| Ebi Shinjo shrimp fritters deep-fried with salt. | 14.00 | ||
| Ika Tosa Age fresh local squid lightly fried with bonita flakes. | 10.00 | ||
| Buri Kama Kara Age mature yellowtail collar from kagoshima, kyushu fried with negi and a pepper soy sauce vinaigrette. | 20.00 |
| White Rice | 4.00 |
|---|
| Pellegrino Water 1 liter of sparkling water. | 8.00 | ||
|---|---|---|---|
| Fuji Mineral Water 750 ml of still water. from shizuoka, japan. | 9.00 |
| Prosecco bisson nv (veneto, italy) lemony, apples, easy to drink | 12.00 | ||
|---|---|---|---|
| Pol Roger brut reserve nv (champagne) rich, delicately toasty | 18.00 |
| Pinot Gris a to z 2009 (willamette valley, oregon) bright, ripe acidity | 10.00 | ||
|---|---|---|---|
| Chablis gerard tremblay 2008 (bourgogne, france) 100% chardonnay, clean, crisp minerality | 14.00 | ||
| Sauvignon Blanc seven terraces 2008 (marlborough, nz) fresh & grassy, notes of pink grapefruit | 12.00 | ||
| Evolution No 9 sokol blosser (willamette valley, oregon) off-dry, tropical with crisp finish | 10.00 |
| St. Laurent Blend gobelsburger "cistercien" 2010 (osterreich, austria). aromas of red cherries and berries, a bright refreshing wine perfect for summer nights | 11.00 |
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| Pinot Noir prieur-brunet 2009 (santenay, burgundy) graceful, dark berries, terroir | 15.00 | ||
|---|---|---|---|
| Nebbiolo Blend ferrando "canavese rosso" 2009 (piedmonte, italy) balanced, elegant | 13.00 | ||
| Cabernet Sauvignon ramsay 2007 (n. coast, california) elegant, well balanced, berry & vanilla | 12.00 |
