| Aemono Nishu |
$9.50 |
green beans two ways: with walnut and miso with tofu and miso |
| Botan Ebi Sunomono |
$13.50 |
cucumber with yuzu, santa barara spot prawns and avocado (with fried heads) |
| Nasubi Ni |
$8.50 |
whisk-cut eggplant simmered in katsuobushi dashi |
| Shungiku Sarada |
$8.50 |
chrysanthemum greens & wild arugula with umeboshi dressing |
| Kare No Karaage |
$18.00 |
whole crispy fried petrale sole with mori tsuyu |
| Kabocha Korokke |
$9.50 |
curry kabocha croquettes with snowy cabbage |
| Riverdog Chicken! |
$15.50 |
yakitori chefs choice |
| Yakitori Odd Bits |
$15.50 |
chefs choice |
| Liberty Duck |
$6.00 |
|
| Shishito Peppers |
$5.00 |
|
| Eringi Mushroom |
$6.00 |
|
| Meji Fried Tofu |
$5.50 |
|
| Tsukune |
$5.75 |
|
| Thigh |
$6.00 |
|
| Thigh With Onion |
$5.75 |
|
| Wing |
$6.00 |
|
| Breast |
$5.75 |
with shiso |
| Tender |
$6.00 |
|
| Skin |
$6.00 |
|
| Oyster |
$6.25 |
|
| Liver |
$5.75 |
|
| Gizzard |
$5.50 |
|
| Hanetsuki Gyoza |
$18.00 - $12.00 |
berkshire pork gyoza with wings & raiyu |
| Dashimaki Tamago |
$8.00 - $15.00 |
fancy rolled omelet with kaki eggs & freshly shaved katsuobushi |
| Uni Donburi |
$8.00 - $15.00 |
hot rice with santa barbara uni, freshly grated wasabi, yuzu & toasted nori |
| Keihan |
$6.50 |
rice with chicken broth, poached breast, shiso and ribbon egg |
| Kaki Yonashi Kanten |
$8.75 |
persimmon and wine-poached pear jelly with vanilla ice cream |
