| Braised Prawn In Ginger Sake Soy |
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Whole prawn, braised in a ginger and rice wine infused soy based sauce |
| Mackerel Sashimi |
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Lightly marinated in vinegar seasoning, tossed with slivers of pickled white ginger |
| Tuna Sashimi and Okra |
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With grated mountain yam |
| Grilled Fresh Water Eel and Cucumber Chopped |
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Tossed in a light ginger vinaigrette |
| Chopped Boiled Octopus & Scallions |
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Tossed in a sweet miso vinaigrette |
| Cuttlefish Sashimi |
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Tossed with cod roe |
| Home Made Salted Fresh Squid |
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| Seafood or Vegetable |
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Tightly wrapped in kombu seaweed and marinated in a soy based seasoning |
| Cold Tofu |
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Served with yuzu (Japanese citrus) infused miso sauce |
| Yuba (The Skin Created During The Tofu Making Process) And Tofu |
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Served in a light broth with seasonal vegetable garnish |
| Deep Fried Daikon Radish |
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Eggplant & tofu, served in a light soy broth |
| Steamed Seasonal Mushrooms |
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Served with grated mountain yam |
| Deep-Fried Eggplant |
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Lightly cooked with burdock root and egg |
| Konnyaku Yam-Cake |
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Served thin shashimi-style, served with a yuzu (citrus)-soy based sauce |
| Sliced Cucumber |
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Boiled bamboo shoots, tossed in a barley-miso based vinaigrette |
| The Standard Beef Teriyaki |
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Served hachi u hachi style, marinated in our homemade teriyaki-sauce |
| The Standard Chicken Teriyaki |
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Served hachi ju hachi style, marinated in our homemade teriyaki-sauce |
| Pork Belly Marinated In A Sweet White Miso Sauce, Grilled To Perfection |
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| Salmon Marinated In Sake-Kasu |
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Sweet rice pulp from the rice wine (sake) making process |
| House Favorite - Mackerel |
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Seasoned and dried in-house |
| Mackerel Marinated In Barley-Miso, Grilled |
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| Green Vegetables |
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Cooked, yoshino (with japanese arrowroot starch) style |
| House Favorite |
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Mackerel stewed in red-miso broth |
| Pork Belly Stewed In Black Rice Vinegar |
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| Chicken |
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Stewed to perfection, in ginger & rice-wine soy |
| Duck Steamed In Rice-Wine |
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| Salmon Steamed In A Rice-Wine Broth |
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| Yellowtail Steamed With Mountain Yam |
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| Freshwater Eel |
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Steamed with tofu and vegetables, kenchin, style |
| Assorted Seasonal Mushrooms |
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Steamed in a light vegetable broth |
| Classic Japanese Steamed Seafood Egg Custard |
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| Deep-Fried Seafood and Vegetables, Tempura Style |
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| Yasai Tempura Vegetable Tempura |
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Vegetarian version |
| Our Versiono of The Traditional Shabu-Shabu Hotpot |
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Served with yellowtail |
| Duck & Vegetable Hotpot |
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| Boxed Sushi |
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Boxed sushi is a traditional western-japanese style of sushi. fish, seaweed, & rice is carefully layered and pressed in a wooden box to create this traditional dish |
| Battera - Mackerel Boxed Sushi |
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| Unagi Hako Zushi |
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Grilled eel boxed sushi |
| Shime-Jyake Hako Zushi |
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Salmon boxed sushi |
| Rolled Sushi |
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The traditional nori-maki rolled sushi |
| Futo Maki - Big Roll |
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| Tekka Maki - Tuna Roll |
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| Kappa maki - Cucumber Roll |
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| Kampyo Maki - Gourd Roll |
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| Tamago maki - Omelet Roll |
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| Zosui Is A Traditional Rice, Soup, Dish, In Which Rice |
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Lightly cooked in water or light broth, served with a variety of toppings. |
| Karasumi Zosui |
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Bottarga caviar, rice light broth |
| Tamago Zosui |
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Egg, wakame, rice light broth |
| Chazuke Is Another Traditional Rice |
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Soup, dish, consisting of hot rice covered with tea or light broth, with optional toppings. |
| Mentaiko Chazuke |
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Spicy cod roe, rice, tea broth |
| Sake Chazuke |
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Salmon, rice, tea broth |
| Yaki-Buta Chazuke |
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Grilled pork, rice, tea broth |
