| O - Banzai |
|
chef s selection of three small kyoto-style appetizers |
| Chefs Sashimi Selection |
|
|
| Saikyo Miso Marinated |
|
grilled black cod |
| Freshly Scooped Tofu |
|
served with wari-joyu |
| Stone Grilled Organic Chicken |
|
with garlic shoyu |
| Chilled Soba |
|
chilled thin buckwheat noodles with a chilled dashi dipping sauce |
| Kisetsu No Ice Cream |
|
seasonal ice cream |
| Zensai |
|
white asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee |
| Smoked Sashimi Selection |
|
cold process sakura smoked |
| Kaisen Yuba Tsutsumi |
|
chefs selection of seafood in tofu skin, steamed |
| Corn Chawanmushi |
|
fresh corn egg custard |
| Washugyu Sukiyaki |
|
kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki |
| Uni Cha Soba To Temari Zushi |
|
chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi |
| Ichigo Panna Cotta |
|
topped with strawberry compote |
| 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 |
| Nasu Agebitashi |
|
fried eggplant soaked in dashi |
| Kinoko Kiriboshi Daikon Ohitashi |
|
assorted japanese mushrooms & sun-dried daikon radish with yuzu |
| Tuna |
$25.00 |
big eye tuna from the eastern pacific |
| Kona Kampachi |
$25.00 |
young yellowtail from hawaii |
| Sawara |
$22.00 |
local spanish mackerel |
| Salmon |
$22.00 |
from scotland |
| Pearl Passage Oysters With Ponzu |
$19.00 |
12 dozen oysters from washington state |
| Assorted Sashimi |
$29.00 - $64.00 |
|
| Corn Chawanmushi |
$8.00 |
fresh corn egg custard |
| Kaisen Shabu Shabu |
$ |
a daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side |
| Yaki Nasu To White Asparagus |
$12.00 |
with rosemary dashi |
| Natsu Yasai To Nishoku Miso |
$14.00 |
seasonal fresh vegetables with spicy miso & sumiso dip |
| Calf Liver Sashimi |
$15.00 |
new york state, milk fed calf liver served raw with black pepper sesame oil |
| Yaki Yasai To Ni Anago Ohitashi |
$16.00 |
grilled summer vegetables & sea eel with chilled dashi |
| Tasmanian Sea Trout Carpaccio |
$16.00 |
with a yuzu kosho wasabi dressing |
| Kuroge Washugyu Shabu Shabu Salad |
$19.00 |
thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing |
| Raw Tuna And Avocado Salad |
$12.00 |
eastern pacific big eye tuna and avocado with a wasabi shoyu dressing |
| En House Salad |
$12.00 |
mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing |
| Tofu Salad |
$12.00 |
mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing |
| Kurobuta Natto |
$12.00 |
ground berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce |
| Edamame |
$6.00 |
chamame soaked in dashi |
| Odashi Tomato |
$9.00 |
dashi marinated sweet tomatoes with an umeshu gelee |
| Age Dashi Tofu |
$13.00 |
tofu lightly fried in a savory dashi broth with an array of mushrooms |
| Yama - Imo Isobe - Age |
$12.00 |
mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt) |
| Shimonita Konnyaku |
$10.00 |
imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce |
| Oshinko |
$8.00 |
assorted housemade nuka-zuke pickles |
| Kinoko Tonyu Nabe |
$15.00 |
assorted mushrooms and soy milk hot pot |
| Mushi Yasai |
$14.00 |
steamed seasonal vegetables served with a hatcho miso dipping sauce |
| Saikyo Miso Black Cod |
$26.00 |
black cod from alaska marinated in saikyo miso, broiled |
| Hotate Uni Miso |
$24.00 |
grilled scallops with an uni miso sauce |
| Ika Tosa Age |
$10.00 |
fresh local squid, lightly fried with bonito |
| Lobster Ishiyaki |
$22.00 |
stone grilled lobster with a butter miso sauce |
| Buri Kama Kara Age |
$20.00 |
mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette |
| Ebi Shinjo |
$14.00 |
shrimp fritters deep-fried with salt |
| Amadai Kara Age |
$16.00 |
seasoned tilefish lightly fried with gobo |
| Black Sea Bass Nitsuke |
$25.00 |
shoyu-braised whole local black sea bass |
| Stone Grilled Organic Chicken |
$16.00 |
served with wasabi salt, sansho salt and garlic shoyu |
| Crispy Fried Chicken |
$12.00 |
with aromatic rock salt |
| Tori Dango To Yaki Yasai |
$14.00 |
organic japanese-style chicken meatballs with seasonal grilled vegetables |
| Mochi Croquette |
$12.00 |
potato & hudson valley duck, covered with mochi rice cake, served in a hearty dashi broth |
| Stone Grilled Kuroge Washugyu |
$ |
daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt) |
| Kuroge Washugyu Yaki Shabu |
$35.00 |
thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling |
| Kurobuta Kakuni |
$19.00 |
braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish |
| Dassai Daiginjo Sake- Kasu Gyu- Tan |
$15.00 |
beef tongue marinated in sake lees and grilled served with spicy mustard and sliced onion |
| Clay Rice Pot |
$25.00 |
with scottish salmon and roe (allow 40 minutes) |
| Summer Truffle Rice Pot |
$39.00 |
with italian black summer truffles (allow 40 minutes) |
| Jyugokokumai Rice Pot |
$20.00 |
15 grain rice with hijiki & edamame (allow 40 minutes) |
| Uni Don |
$29.00 |
rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe |
| En Garlic Shiso Fried Rice |
$10.00 |
|
| Chilled Soba Noodles |
$16.00 |
thin buckwheat noodles with a duck dipping sauce |
| Local Blue Crab Miso Soup |
$6.00 |
|
| Toro Salmon Aburi Sushi |
$7.00 |
|
| Nigiri Sushi Set |
$29.00 - $100.00 |
|
| Uni |
$29.00 |
sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin |
| Snow Crab Tempura And Avocado |
$21.00 |
|
| Aburi Salmon & Avocado |
$18.00 |
shiso & okra with a yuzu kosho dressing |
| Anago Bozushi |
$18.00 |
grilled wild conger sea eel with sweet shoyu cucumber |
| Chu Toro Spicy Okaka |
$20.00 |
eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes |
| Homemade Oshinko |
$12.00 |
housemade nuka-zuke pickled vegetables with yuzu |
| Tofu & Avocado |
$14.00 |
housemade tofu & avocado marinated in miso |
| Senchu Hassaku Junmai Nama ( Kochi ) |
$14.00 - $86.00 |
summer released draft sake refreshing aroma with crisp acidity and elegant finish |
| Kotsuzumi Junmai Ginjo Nama ( Hyogo ) |
$13.00 - $60.00 |
vivid and juxtaposed with light, fruity notes |
| Denshin Natsu Dai - Ginjo Nama ( Fukui ) |
$17.00 - $108.00 |
drip filtration with no pressure allowing for a delicate floral nose and a clean finish |
| Akira Organic Junmai ( Ishikawa ) |
$16.00 - $98.00 |
created by an organic farmer, and named after his father, this sake is rich and round with a creamy finish |
