| 110 / 150 / 230 |
|
|
| Edamame |
$7.00 |
Sea salt, ichimi pepper |
| AgedashiTofu |
$9.00 |
Shio kombu dashi, sumiso, scallion |
| Daikon Salad |
$12.00 - $18.00 |
Mitsuba, crispy shirasu, buchwheat honey-ponzu sauce |
| Grilled Mushrooms |
$12.00 |
Trumpet royale mushrooms, spicy potato, pickled honshimeji mushrooms, shiso tempura |
| Shishito Peppers |
$13.00 |
Blistered shishito peppers, garlic-wasabi, Iberico ham |
| Softshell Shrimp Tempura |
$14.00 |
Sweet chili dashi |
| Sasso Chicken Karage* |
$14.00 |
Citrus gochujang sauce |
| Pig's Head Korokke* |
$14.00 |
Pickled radish, mustard seed, cucumber salad |
| Nama Yuba Seafood Salad* |
$17.00 |
House-made fresh tofu skin, scallop, crab, king salmon, ikura, ume-yuzu kosho sauce |
| Chawan Mushi* |
$17.00 |
Uni, Hudson Valley foie gras, mitsuba |
| Miso Glazed Market Fish |
$17.00 |
Shishito pepper gastrique *Please ask your server for today's selection |
| Szechuan Spiced Salmon* |
$18.00 |
Crispy rice, bonito flakes, daikon pickles |
| Duck Rice |
$18.00 |
Crispy rice, cucumber and scallion salad, pineapple-hoisin sauce |
| Grilled Snow Crab Legs |
$18.00 |
Chili sumiso tofu glaze, pickled enoki mushrooms |
| Grilled Collar |
$19.00 |
House-made pickles. Please ask your server for today's selections |
| Grilled Diver Scallop* |
$19.00 |
Uni, garlic-soy butter, wild mushrooms, lime |
| Kanpachi Sashimi Salad* |
$21.00 |
Daikon, red shiso, black garlic powder, roasted garlic chili sauce |
| Duck & Foie |
$21.00 |
Pekin duck, Hudson Valley foie gras, cucumber cup |
| Soft Shell Crab Karage* |
$22.00 |
Preserved ramps, Napa cabbage, serrano pepper, spicy mayonnaise |
| Kobe Katsu* |
$22.00 |
Snake River Farms Kobe beef strip loin, uni, ginger-kurozu glaze |
| Bluefin Akami Tataki* |
$24.00 |
Bonito-yuzu gelée, wasabi crème fraiche,scallion |
| Kobe Beef Tataki* |
$24.00 |
Pickled wild mushrooms, shio kombu |
| Uni Porridge* |
$27.00 |
Mochi rice, uni, mitsuba |
| Spicy Lobster |
$29.00 |
Wok fried, onions, dried chilies |
| A5 Wagyu Shabu Shabu* |
$34.00 |
Enoki mushrooms, matsutake shoyu dashi |
| Grilled Branzino |
$36.00 |
Soy pickles, daikon oroshi, yuzu kosho |
| Toro Tartar & Osetra Caviar* |
$49.00 - $59.00 |
Grilled toast |
| Grilled Wagyu Steak* |
$95.00 |
A5 grade Japanese Wagyu strip loin, abalone mushrooms, shio kombu butter |
| Edamame |
$7.00 |
|
| Agedashi Tofu |
$9.00 |
Shio kombu dashi, sumiso, scallion |
| Daikon Salad |
$15.00 |
Kani, crispy shirasu, buckwheat honey-ponzu sauce |
| Grilled Diver Scallop* |
$19.00 |
Uni, garlic-soy butter, wild mushrooms, lime |
| Shiitake Mushroom |
$4.00 |
|
| King Mushroom |
$4.00 |
|
| Wild Maitake Mushroom |
$5.00 |
|
| Hirame* |
$5.00 |
Fluke |
| Engawa* |
$5.00 |
Fluke Fin |
| Sawara* |
$5.00 |
Spanish Mackerel |
| Unagi* |
$5.00 |
Eel |
| Binnaga* |
$5.00 |
Albacore |
| Tai* |
$6.00 |
Sea Bream |
| Tamago |
$6.00 |
Japanese Omelet |
| Kanpachi* |
$6.00 |
Yellowtail |
| Orata* |
$6.00 |
Mediterranean Sea Bream |
| Sake* |
$6.00 |
King Salmon |
| Soft Shell Shrimp Karage* |
$6.00 |
|
| Hotate* |
$7.00 |
Scallop |
| Botan Ebi* |
$7.00 |
Spot Prawn |
| A5 Wagyu* |
$15.00 |
|
| Blue Fin Toro/ Uni* |
$21.00 |
|
| A5 Wagyu/ Uni* |
$21.00 |
|
| Blue Fin Toro/Uni/ Osetra Caviar* |
$29.00 |
|
| Kanpachi & Scallion* |
$12.00 |
|
| King Salmon Avocado* |
$13.00 |
|
| Spicy King Salmon* |
$13.00 |
|
| Blue Fin Tuna* |
$14.00 |
|
| Unagi Cucumber* |
$14.00 |
|
| Unagi Avocado* |
$15.00 |
|
| Spicy Blue Fin Tuna* |
$15.00 |
|
| Blue Fin Tuna Avocado* |
$15.00 |
|
| Shrimp Tempura* |
$15.00 |
|
| Kanpachi & Spicy Potato* |
$16.00 |
|
| Spicy Salmon Canapé* |
$17.00 |
|
| Spicy Scallop* |
$17.00 |
|
| Crab Avocado |
$18.00 |
|
| Shrimp Tempura & Szechuan Salmon* |
$19.00 |
|
| Spicy Soft Shell Crab & Cucumber |
$19.00 |
|
| Neta Roll* |
$29.00 |
Blue Fin Toro & Scallion |
| *Add on Osetra Caviar* |
$38.00 |
|
| Sweet Potato Tempura & Shiso |
$7.00 |
|
| Miso Lotus Root |
$7.00 |
|
| Cucumber & Avocado |
$7.00 |
|
| Yamaimo Ume Shiso |
$7.00 |
|
| Miso Tofu Avocado |
$9.00 |
|
| Soy Braised Shiitake Mushroom |
$10.00 |
|
| Shiitake Mushroom Tempura |
$10.00 |
|
| Grilled Maitake Mushroom |
$12.00 |
|
| Maitake Mushroom Tempura |
$12.00 |
|
| *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. |
|
|
| Soft & Subtle Fruit |
|
-light melon, banana and/or stone fruit aroma, dry palate and delicate finish |
| Dry & Crisp |
|
-nose of mild fruit and esters, cleansing acidity with an abrupt finish |
| Full and/or Fruity |
|
-big fruity tones on the nose with either a soft lingering palate or a sharp finish |
| Suirakuten "Heaven of Tipsy Delight", Akita-ken, Daiginjo 720ml |
$160.00 |
nuanced and elegant, expressive layers of mineral and light melon |
| Ferrari, Brut Rosé, Trentino, Italy NV |
$38.00 |
dry, clean with a delicate finish of sweet almonds |
| Kenzo Estate, Yui, Napa, California 2013 |
$88.00 |
vibrant perfume of peaches & apricots, rich, candied apple & hazelnut notes |
| R.H. Coutier, Brut Tradition, Pinot Noir/Chard, Ambonnay NV |
$99.00 |
full bodied with lingering earth and wood notes |
| Chenin Blanc, Nicolas Joly "Coulée de Serrant", Savenniéres, Loire Valley, France 2010 |
$210.00 |
mild oxidized notes, light cider and sherry tones, clean & quick finish |
| Nebbiolo, Borgogno "No Name", Langhe, Piemonte, Italy 2011 |
$105.00 |
expressive violet & rose petal scents, supple strawberry & red cherry notes, slick finish |
| Izumo Fuji, Junmai |
$55.00 |
Shimane-ken, Honjozo |
| Tenryo Koshu |
$82.00 |
Gifu-ken, Junmai Daiginjo |
| Chikurin Karoyaka "Lightness" |
$90.00 |
Okayama-ken, Junmai Ginjo |
| Soto "Outside" |
$95.00 |
Nigata-ken, Junmai Daiginjo |
| Takatenjin "Soul of the Sensei" |
$105.00 |
Shizuoka-ken, Junmai Daiginjo |
| Sato No Homare "Pride of Village" |
$168.00 |
Ibaraki-ken, Junmai Ginjo |
| Dassai 23 |
$175.00 |
Yamagata-ken, Junmai Daiginjo |
| Masumi Yumedono "Mansion of Dreams" |
$200.00 |
Nagano-ken, Daiginjo |
| Suirakuten "Heaven of Joyous Delight" |
$240.00 |
Akita-ken, Junmai Daiginjo |
| Shimizu-No-Mai "Pure Night" |
$265.00 |
Akita-ken, Junmai Daiginjo |
| Maboroshi |
$375.00 |
Hiroshima-ken, Junmai Daiginjo |
| Chiyonokame Gingatetsudou, Nama Koshu |
$595.00 |
Ehime-ken, Junmai Daiginjo |
| Sohomare, Tokubetsu Kimoto, "Heart and Soul" |
$65.00 |
Tochigi-ken, Tokubetsu Kimoto Junmai |
| Dewazakura Izumi Judan "Tenth Degree" |
$88.00 |
Yamagata-ken, Ginjo |
| Midori-Kawa "Green River" |
$95.00 |
Nigata-Ken, Honjozo |
| Tamagawa Kinsho "Heart of Gold" |
$105.00 |
Kyoto-fu, Daiginjo |
| Suirakuten "Heaven of Tipsy Delight" |
$160.00 |
Akita-ken, Daiginjo |
| Nanbu Bijin "Ancient Pillars" |
$235.00 |
Iwate-ken, Junmai Daiginjo Genshu |
| Tentaka "Silent Steam" |
$250.00 |
Tochigi-ken, Junmai Daiginjo |
| Nanbu Bijin "10 Years" Koshu |
$1200.00 |
Iwate-ken Daiginjo |
| Honkura Eiko Fuji |
$50.00 |
Yamagata-ken, Honjozo |
| Dassai 39 |
$95.00 |
Yamagata-ken, Junmai Daiginjo |
| Dewazakura "Mountain Cherry" |
$145.00 |
Yamagata-ken, Daiginjo |
| Taiten Shiragiku |
$168.00 |
Okayama-ken, Daiginjo |
| Kikusui Kuramitsu "Brewery Lightning" |
$350.00 |
Niigata-ken, Junmai Daiginjo |
| Katsuyama Den "Tradition" |
$375.00 |
Miyaki-ken, Junmai Daiginjo |
| Tedorigawa Mangekyo |
$500.00 |
Ishikawa-ken, Daiginjo |
| Isojiman Naka Dori 35 |
$1800.00 |
Shizuo-ken, Junmai Daiginjo |
| Masumi "Okuden" |
$15.00 |
Nagano-ken, Junmai |
| Maboroshi "Mystery" |
$18.00 |
Hiroshima-ken, Junmai Ginjo |
| Kamoizumi Red Maple, Aged Nama Genshu |
$19.00 |
Hiroshima-ken, Ginjo |
| Kamoizumi Shusen |
$21.00 |
Hiroshima-ken, Junmai |
| Tedorigawa Yamahai |
$23.00 |
Ishikawa-ken, Daiginjo |
| Muromachijidai |
$45.00 |
Okayama-ken, Daiginjo |
| Dewazakura Oka "Cherry Bouquet" |
$28.00 |
Yamagata-ken, Ginjo |
| Tenryo Hidahomare |
$30.00 |
Gifu-ken, Junmai Ginjo |
| Hakkaisan |
$36.00 |
Niigata-ken, Junmai Ginjo |
| Huchu Homare Watari Bune "Ferry Boat" |
$42.00 |
Ibaraki-ken, Junmai Ginjo |
| Soto "Outside" |
$50.00 |
Nigata-ken, Junmai Daiginjo |
| Takasago "Divine Droplets" |
$75.00 |
Hokkaido-ken, Junmai Daiginjo |
| Dassai 50 |
$30.00 |
Yamagata-ken, Junmai Daiginjo |
| Kamoizumi "Summer Snow" |
$55.00 |
Hiroshima-ken, Ginjo |
| Rihaku "Dreamy Clouds" |
$68.00 |
Shimane-ken, Tokubetsu Junmai |
| Dassai 23 Centrifuge Nama Special Edition |
$200.00 |
Yamagata-ken, Junmai Daiginjo 720ml |
| Dewazakura Tobiroku "Festival of Stars" |
$30.00 |
Yamagata-ken, Junmai Ginjo |
| Castellroig Cava, Rosat |
$15.00 - $60.00 |
Catalunya, Spain, Brut NV |
| Jacquart "Mosaique", Pinot Meunier/Chard/PN |
$20.00 - $80.00 |
Champagne, Brut NV |
| Ferrari, Rosé, Pinot Nero/Chardonnay |
$38.00 |
Trentino, Italy, Brut NV *375ml |
| Weingut Kirsten, Riesling Trocken |
$75.00 |
Sekt - Mosel, Germany, Brut NV |
| Christian Etienne "Cuvée Tradition", PN/Chard |
$85.00 |
Meurville, Champagne, Brut NV |
| R. H. Coutier, "Tradition", Pinot Noir/Chard |
$99.00 |
Ambonnay, Champagne, Brut NV |
| Larmandier-Bernier "Latitude", Chardonnay |
$110.00 |
Vertus, Champagne, Blanc de Blancs, Extra Brut NV |
| Gatinoise Rosé, Pinot Noir/Chardonnay |
$120.00 |
AŸ, Champagne, Grand Cru, Brut NV |
| Marie Courtin "Resanance", Pinot Noir |
$135.00 |
Cote des Blancs, Champagne, Brut NV |
| Christophe Mignon, Pinot Meunier |
$150.00 |
Vallée de la Marne, Champagne, BdN, Brut Nature 2008 |
| Delamotte, "Collection", Chardonnay |
$295.00 |
Le Mesnil sur Oger, Champagne, Blanc de Blancs, Brut 1999 |
| Henri Goutorbe "Collection Rene",Pinot Noir/Chard/PM |
$345.00 |
Champagne, Premier Cru, Brut 1999 |
| Thienot "Grandé Cuvée", Chardonnay/Pinot Noir |
$380.00 |
Champagne, Brut 1999 |
| Vilmart "Cuvée Créeation", Chardonnay/Pinot Noir |
$700.00 |
Champagne, Brut 1998 |
| Salon "Le Mesnil", Chardonnay |
$975.00 |
Blanc de blancs, Champagne, Brut 1997 |
| Louis Roederer "Cristal", Chardonnay/PN |
$1200.00 |
Champagne, Brut 1996 |
| Pinot Noir, Domaine Saint Rémy |
$15.00 - $58.00 |
Alsace. France 2015 |
| Grenache/Cinsault, Chateau Les Crostes |
$16.00 - $62.00 |
Cotes de Provence, France 2015 |
| Merlot-Cabernet Franc, Kenzo Estate "Yui" |
$88.00 |
Napa, California 2013 *375ml |
| Grüner Veltliner, Leth "Steinagrund" |
$15.00 - $58.00 |
Wagram, Austria 2015 |
| Sauvignon Blanc, A.&E. Figeat |
$17.00 - $66.00 |
Pouilly Fumé, Loire Valley, France 2013 |
| Chardonnay, Domaine Fèvre |
$19.00 - $74.00 |
Chablis, France 2013 |
| Chenin Blanc, Dom. Sanzay "Les Salles Martin" |
$23.00 - $90.00 |
Saumur, Loire Valley, France 2014 |
| Chardonnay/Savagnin, Dom. Rolet "Tradition" |
$55.00 |
Arbois, Jura, France 2008 |
| Chardonnay, Stemmler |
$60.00 |
Carneros, California 2013 |
| Chenin Blanc, Nicolas Joly "Les Vieux Clos" |
$65.00 |
Loire Valley, France 2011 |
| Erbaluce, Vinochisti "E3" |
$90.00 |
Firenze, Italy 3rd vintage |
| Chardonnay, White Rock Vineyards |
$93.00 |
Napa, California 2011 |
| Rebula, Movia, "Lunar" |
$95.00 |
Slovania 2008 |
| Sauvignon Blanc, Gérard Boulay "Clos de Beaujeu" |
$105.00 |
Sancerre, Loire Valley, France 2014 |
| Chardonnay, Jax Vineyards "Dutton Ranch" |
$119.00 |
Sonoma, California 2012 |
| Sauvignon Blanc, Terlaner, "Quarz" |
$125.00 |
Trentino-Alto Adige, Italy 2012 |
| Chardonnay, Domaine J-L & F Chavy |
$135.00 |
Puligny-Montrachet, Burgundy, France 2013 |
| Pecorino, Emidio Pepe |
$170.00 |
Abruzzo, Italy 2010 |
| Trebbiano, Emidio Pepe |
$180.00 |
Abruzzo, Italy 2010 |
| Riesling, Donabaum, Smaragd, "Limitiere Edition" |
$185.00 |
Wachau, Austria 2011 |
| Chardonnay/Pinot Blanc, Querciabella,"Batàr" |
$190.00 |
Toscana, Italy 2002 |
| Chenin Blanc, Nicolas Joly "Coulée de Serrant" |
$210.00 |
Savenniéres, Loire Valley, France 2010 |
| Romorantin, Marionnet "Pre-Phylloxera" |
$215.00 |
Loir-et-Cher, France 2012 |
| Chardonay, William Fèvre |
$240.00 |
Bougros, Grand Cru, Chablis, France 2012 |
| Chardonnay, Gaja "Gaia & Rey" |
$280.00 |
Langhe, Piemonte, Italy 2013 |
| Chardonnay, Domaine des Croix |
$315.00 |
Corton-Charlemagne, Grand Cru, Burgundy, France 2011 |
| Chardonnay, Dominique Lafon, "Porusots" |
$340.00 |
Meursault, 1er Cru, Burgundy, France 2010 |
| Tuscan Blend, Michele Satta, Bolgheri Rosso |
$16.00 - $62.00 |
Bolgheri, Tuscany, Italy 2014 |
| Pinot Noir, Lou Dumont, Bourgogne |
$19.00 - $74.00 |
Burgundy, France 2014 |
| Pinot Noir, Rolly Gassmann |
$65.00 |
Alsace, France 2012 |
| Trousseau, Domaine Pignier |
$75.00 |
Jura, France 2012 |
| Cesanese, Damiano Ciolli, "Cirsium" |
$88.00 |
Roma, Italy 2009 |
| Zinfandel, Storybook Vineyards |
$95.00 |
Mayacamas Range, Napa, California, 2012 |
| Nebbiolo, Borgogno "No Name" |
$105.00 |
Langhe, Piemonte, Italy 2011 |
| Syrah, Jean Delobre, La Ferme "Sept Lunes" |
$115.00 |
Rhone Valley, France 2012 |
| Pinot Noir, Kutch, Falstaff |
$120.00 |
Sonoma Coast, California 2012 |
| Pinot Noir, J.K. Carrier, "Anderson Valley" |
$135.00 |
Willamette Valley, Oregon 2012 |
| Pinot Noir, Failla "Occidental Ridge" |
$138.00 |
Sonoma, California 2012 |
| Pinot Noir, Lou Dumont |
$155.00 |
Gevrey-Chambertin, Burgundy, France 2012 |
| Sangiovese, Fattoria di Fèlsina, "Fontalloro" |
$205.00 |
Toscana, Italy 1998 |
| Nebbiolo, Barbaresco Roagna 'Asili VV' |
$250.00 |
Piemonte, Italy 2009 |
| Cabernet Sauvignon Blend, Grattamacco |
$275.00 |
Bolgheri, Toscana, Italy 2011 |
| Tempranillo, Muga "Prado Enea" Gran Reserva |
$450.00 |
Rioja, Spain 1995 |
| Pinot Noir, Eyrie "South Block" |
$550.00 |
McMinnville, Willamette Valley, Oregon 1999 |
| Pinot Noir, Dom. de la Pousse d'Or |
$680.00 |
Clos de la Roche, Grand Cru, Burgundy, France 2012 |
| Rishiri 2 Ways |
$15.00 |
Named after the world's best source of konbu, the kelp from which Japanese Dashi is made, this savory cocktail replaces Vermouth in a classic martini with an umami sake infusion of konbu and nori. Au |
| Shiso Bravo Tango |
$16.00 |
This patio pounder featuring orange vinegar, shiso leaf, and Bittermens "Amère Sauvage", make any silver spirit great. Your choice of tequila, vodka, rum or gin. |
| Three Island |
$16.00 |
An island riff on the classic Old Fashioned, Rhum agricol from Martinique, black sugar from Okinawa and New York tiki bitters. |
| Goma's Pilgrimage |
$16.00 |
A meeting at the quiet crossroads of cultures; a balance of sweet, nutty, bitter, herbaceous and spicy. Sesame Shochu, Green Chartreuse, Amaretto, Bittermans' "Amère Sauvage", habanero bitters and fr |
| Spirit of the White Owl |
$15.00 |
Our take on a fizz, using Hitachino Brewery's grain spirit, "Kiuchi No Shizuku". Mixed with Brovo Amaro, yuzu juice, egg whites and Peychaud bitters. Complex, refreshing and lively |
| Wakaba |
$19.00 |
Wakaba means "youthful green leaves". A mix of Genmaicha (green tea with toasted rice), Woody Creek single distilled potato vodka and lemon. Nutty, bright and toasty flavor makes it hard to stop enjo |
| The Kernel Trick |
$16.00 |
Pur Sloe Gin, Umeshu Plum Wine, Tempus Fugit Crème de Menthe with a dash of apricot kernel oil. Like a little bit of tasty lipstick left over from a kiss. |
| Shibui #3 |
$17.00 |
This perfect aperitif brings together Nikka Coffey Grain Whisky, Cocchi Barolo Chinato and cherry liqueur with Bittermens Burlesque Bitters balancing out this lively take on the Boulevardier. |
| The Golden Winged Hato |
$17.00 |
Inspired by the Paloma. Suerte Anejo tequila. house-made grapefruit & lemon oil. Bittermens mole and Angostura bitters. Tangy and eminently drinkable. |
| Mangekyo |
$15.00 |
The name of this cocktail translates to kaleidoscope in English. A smoky, peaty Scotch by Talisker, which was made to capture the maritime flavors of the spirit, is combined with Von Humboldt's Tamar |
| Umi Ume |
$16.00 |
Literally "Ocean Plum"; gin infused with fresh plum and ginger, lime and celery bitters. Flavorful with a ginger bite. |
| Lime & Yuzu Shaved Ice Shot |
$10.00 |
Tequila Ocho Blanco, smoked salt, shiso, lime |
| Ginga Kogen, Silver, Iwate, Japan |
$9.00 |
Hefe Weizen, 5.0% ABV, 300ml |
| Hitachino "Anbai Ale" Ibaraki, Japan |
$12.00 |
Gose (sour wheat beer with plum & salt) 4.5% ABV, 330ml |
| Hitachino Nest "Ancient Nipponia," Ibaraki, Japan |
$12.00 |
Lager, 6.5% ABV, 330ml |
| Hitachino Nest, "Red Rice Ale", Ibaraki, Japan |
$13.00 |
Belgian Style Strong Ale, 7.0% ABV, 330ml |
| Echigo "Koshihikari" Niigatai, Japan |
$13.00 |
Lager, 5.0% ABV, 500ml |
| Kirin Ichiban, Tokyo, Japan |
$14.00 |
Pilsner, 5.0% ABV, 633ml |
| Prof. Fritz Briem "1809 Berlinerweisse", Munich, Germany |
$16.00 |
Berlinerweisse, 5% ABV, 500ml |
| Thornbridge, "Kipling, South Pacific Pale Ale" |
$17.00 |
IPA brewed with Nelson Sauvin Hops, 5.2% ABV, 500ml |
| Birrificio del Ducato "Viaemilia" Roncole Verdi, Italy |
$19.00 |
Pale Lager, 4.8% ABV, 330ml |
| Boson de Higgs "Hopfenstark", Quebec, Canada |
$30.00 |
BerlinerRauchSaison, 3.8% ABV, 750ml |
| Virtue Cider, "The Mitten", Fennville, Michigan |
$45.00 |
Aged Cider in Bourbon Barrels, 6.8% ABV, 750ml |
| Birra del Borgo, L'Equilibrista, Borgorose, Italy |
$55.00 |
Biere de Champaigne, 10.5% ABV, 700ml |
| 3 Courses |
|
|
| Choice of: |
|
|
| Tori Kurozu |
|
Sweet & spicy sasso chicken karage, white onion, and scallion |
| Tonkatsu |
|
Breaded & deep fried silky pork loin cutlet |
| Sake Ikura Don* |
|
King salmon, salmon roe on a bed of sushi rice with roasted garlic-wasabi soy |
| Chef's choice of 5 pieces of sushi & 1 roll* |
|
|
| House made ice cream with monaka |
|
|
| Sushi Set* |
$35.00 |
Chef's choice of 7 pieces of sushi, 1 roll, and tamago |
| Sashimi Set* |
$37.00 |
Chef's choice of 10 pieces of sashimi and tamago |
| Sushi/Sashimi Set* |
$47.00 |
Chef's choice of 5 pieces of sashimi, 7 pieces of sushi, 1 roll, and tamago |
| A casual dining style; offering an assortment of small dishes with each entrée. Served with rice, house-made pickles, eggplant tempura, and chawan mushi. |
|
|
| Oyako Donburi* |
$19.00 |
Organic sasso chicken and a hen egg on a bed of rice, bonito flakes |
| Grilled Fish |
$23.00 - $29.00 |
|
| Kaisen Don* |
$37.00 |
Blue fin toro, kanpachi, sake, uni, unagi, ikura, tamago on a bed of sushi rice (assorted sashimi is subject to change based on availability) |
| Hon Maguro Toro Don* |
$39.00 |
Blue fin o-toro and akami tataki on a bed of sushi rice with roasted garlic-wasabi soy |
| Wagyu Don* |
$39.00 |
A5 grade Kagoshima Wagyu and a hen egg on a bed of rice with shio kombu |
| Wagyu Tataki* |
$47.00 |
A5 grade Kagoshima wagyu, shio kombu, roasted scallion and white onion, served with rice |
| Neta Chirashi Clay Pot for 2-3* |
$95.00 |
Wagyu tataki, o-toro, tai, hotate, aji, uni, kanpachi, kinmedai, tamago, roasted garlic-wasabi soy (assorted sashimi is subject to change based on availability) ***Only one clay pot served per day an |
| Shiitake Mushroom |
$4.00 |
|
| King Mushroom |
$4.00 |
|
| Maitake Mushroom |
$5.00 |
|
| Hirame* |
$5.00 |
Fluke |
| Engawa* |
$5.00 |
Fluke Fin |
| Sawara* |
$5.00 |
Sawara |
| Unagi* |
$5.00 |
Eel |
| Binnaga* |
$5.00 |
Albacore |
| Tai* |
$6.00 |
Sea Bream |
| Kanpachi* |
$6.00 |
Yellowtail |
| Orata* |
$6.00 |
Mediterranean Sea Bream |
| Sake* |
$6.00 |
King Salmon |
| Soft Shell Shrimp Karage* |
$6.00 |
|
| Hotate* |
$7.00 |
Scallop |
| Botan Ebi* |
$7.00 |
Spot Prawn |
| A5 Wagyu* |
$15.00 |
|
| Blue Fin Toro/Uni* |
$21.00 |
|
| A5 Wagyu/Uni* |
$21.00 |
|
| Blue Fin Toro/Uni/Osetra Caviar* |
$29.00 |
|
| Kanpachi & Scallion* |
$12.00 |
|
| King Salmon Avocado* |
$13.00 |
|
| Spicy King Salmon* |
$13.00 |
|
| Blue Fin Tuna* |
$14.00 |
|
| Unagi Cucumber* |
$14.00 |
|
| Unagi Avocado* |
$15.00 |
|
| Spicy Blue Fin Tuna* |
$15.00 |
|
| Blue Fin Tuna Avocado* |
$15.00 |
|
| Shrimp Tempura* |
$15.00 |
|
| Kanpachi & Spicy Potato* |
$16.00 |
|
| Spicy Salmon Canapé* |
$17.00 |
|
| Spicy Scallop* |
$17.00 |
|
| Crab Avocado |
$18.00 |
|
| Shrimp Tempura & Szechuan Salmon* |
$19.00 |
|
| Spicy Soft Shell Crab & Cucumber |
$19.00 |
|
| Neta Roll - Toro & Scallion* |
$29.00 |
|
| *Add on Osetra Caviar* |
$38.00 |
|
| Sweet Potato Tempura & Shiso |
$7.00 |
|
| Miso Lotus Root |
$7.00 |
|
| Cucumber & Avocado |
$7.00 |
|
| Yamaimo Ume Shiso |
$7.00 |
|
| Miso Tofu Avocado |
$9.00 |
|
| Braised Shiitake Mushroom |
$10.00 |
|
| Shiitake Mushroom Tempura |
$10.00 |
|
| Grilled Maitake Mushroom |
$12.00 |
|
| Maitake Mushroom Tempura |
$12.00 |
|
| *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. |
|
|
| "Neta" means the fresh ingredients of sushi. |
|
Our restaurant brings you the best neta with unique preparations and warm service for a special dining experience. |
| Neta offers daily omakase ("chef's choice"), tasting menus, small plates, and a full sushi menu. |
|
We invite sushi veterans as well as neophytes to join us at our sushi bar for direct service by our sushi chefs. We believe in the importance of hospitality, and welcome you to relax and enjoy your n |
| Chef Shim holds a culinary arts degree from The Culinary Institute of America in Hyde Park, New York. |
|
Chef Shim brings to Neta a unique combination of Western and Eastern culinary craft and philosophy, honed from years of formal studies and practical experience in fine dining in Asia and the United S |
| Chef Shim hailed from Korea, where he developed his love for food and cooking and began his culinary studies and training. |
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To further his journey as a chef, he relocated to New York City in 2005 for an externship at the Three Star Michelin Le Bernardin and then continued to expand his knowledge and repertoire working in |
| In less than four years |
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Chef Shim's impressive skills and creativity secured him a position in 2009 as Chef De Partie at the Michelin Three Star Per Se where he was part of a team of chefs responsible for strategizing Per S |
| Chef Shim's intensive training has culminated in his current position as Executive Chef at Neta |
|
where he leads a professional team to warmly welcome our guests to Neta's exciting and innovative Japanese cuisine every evening. |
