| Renkon Chips |
$5.00 |
(v). lightly fried lotus root, smoked sea salt |
| Shishito Peppers |
$7.00 |
(v). flash fried, smoked maldon salt, lime |
| Daikon Mochi |
$7.00 |
bacon, non, wasabi, shoyu |
| Skate Jerky |
$7.00 |
pan tossed eihire, yuzu kosho yogurt |
| Uni Crostini |
$8.00 |
torched uni, parmesan reggiano flakes |
| Cream Cheese Anchovy |
$6.00 |
white anchovy, miso-infused cream cheese, miyabi non |
| Yuba Dumpling |
$8.00 |
shrimp, water chestnuts, shiso, shiitake, yuzu kosho, ponzu |
| Spring Roll |
$7.00 |
nagaimo-yam, mentaiko, shiso, nori |
| Fried Calamari |
$7.00 |
harissa aioli, sansho pepper |
| Spicy Harami |
$8.00 |
grilled black angus skirt, butterhead lettuce |
| Tsukune |
$8.00 |
chicken meat ball, foie gras, crushed poached egg |
| Pork Bun |
$6.00 |
braised mugi fuji pork belly, gua bao bun |
| Shabu Slider |
$7.00 |
ribeye, parmesan reggiano, butterhead lettuce, caramelized onion, sesame mayo |
| Housemade Tofu |
$6.00 |
karasumi, dashi shoyu |
| Mizuna Salad |
$12.00 |
(v). kinpira gobo, pine nuts, sesame dressing, onsen tamago |
| Summer Truffle & Market Vegetables |
$12.00 |
(v). fava & string beans, snap peas, yellow squash, radicchio, endives, truffle soy vinaigrette |
| Croquette |
$14.00 |
lobster, lardo iberico de bellota, saikyo miso, lobster bisque foam |
| Egg On Egg On Egg |
$18.00 |
sea urchin, sturgeon caviar, bed of scrambled eggs |
| Secreto Iberico Pork |
$17.00 |
farro salad, kogashi shoyu |
| "Southern" Fried Chicken Confit |
$12.00 |
miyazaki namban style, smoked papnka tartar sauce |
| Roasted Bone Marrow & Steak Tartare |
$22.00 |
classic filet mignon tartare served with toast |
| Seared Filet Mignon |
$18.00 |
summer truffles, sauteed mushrooms |
| Chilean Sea Bass |
$35.00 |
steamed, bed of sauteed bok choy, chicken umami glaze |
| Long Island Duck Duo |
$38.00 |
roasted breast and confit of leg, scallion shoyu reduction |
| Wild Mushroom Rice Pot |
$30.00 |
(v). uonuma koshihikari rice, wild mushrooms, kombu dashi. prep time 50 minutes |
| Tasmanian Ocean Trout & Mushroom Rice Pot |
$37.00 |
uonuma koshihikari rice, served with ikura, mitsuba, and tokyo scallions. prep time 50 minutes |
| I.E.S. Steak |
$68.00 - $88.00 |
35-day dry aged, cab bone-in ribeye, bed of grilled vegetables |
| Octopus |
$12.00 |
pickled celery, zucchini, shio kombu |
| Madai |
$12.00 |
yuzu kosho, lemon olive oil, red onion, shiso, mitsuba |
| Oysters Trio |
$12.00 |
wasabi creme fraiche & caviar, yuzu foam, shio kombu & tokyo scallions |
| Kanpachi |
$14.00 |
shiso, myoga, yuzu, fresh wasabi, shoyu glaze. |
| Geppaku - Moon White |
$13.00 |
as an aperitif or to accompany a meal, this refreshing gin & tonic will surely leave you longing for another. made with shiso-infused dry gin, q tonic and kabosu juice. |
| Haizakura - Ashputtel |
$13.00 |
an original umeboshi-plum cocktail. the perfect balance of junmai sake, sake based plum wine, peach liqueur, and ume vinegar makes this drink fruity with subtle sweetness |
| Kuchinashi - Something Blossoms |
$13.00 |
the sakamai take on a lychee martini, slightly sweet and light. this cocktail starts with a base of lemon, grapefruit, and herb soaked vodka and is topped off with lychee liqueur made with nigori sak |
| Kohaku - The Amber Cocktail |
$15.00 |
made with kahushu 12 year, this premium whisky sour is polished with yuzu, a japanese citrus, and the finest japanese sugar, wasanbon, shaken to a perfect meringue and finished with a brulee |
| Kanaria - Canary |
$14.00 |
a modern japanese style pina colada using sweet potato shochu and roasted caramelized pineapple puree. finished with coconut cream espuma and cinnamon |
| Ento - Smoked Gets In Your Eyes |
$15.00 |
this is a dark spirited cocktail for the experienced drinker, combining bulleit bourbon, hanahato aged sake, benedictine, and bitters. the snifter is smoked with clove and cinnamon embers and present |
| Akane - Mary |
$13.00 |
our bloody mary is light and refreshing. it is served with pepper and garlic infused cucumber vodka, homemade pickling vinegar, clamato, and garlic infused cucumber vodka, homemade pickling vinegar, |
| Aoi - Moringo Mule |
$14.00 |
moringa is another name for wasabi. the sakamai take on the moscow mule is served with grey goose la poire, lime juice, wasabi, and topped with q ginger |
| Rikyu - Speak Low #2 |
$14.00 |
a new take on speak low, shingo gokan's winning cocktail at the bacardi global legacy cocktail competition 2012. matcha green tea, white rum, dark rum, and pedro ximenez sherry in a kuromitsu and kin |
| Sakoudo - Saketinist |
$14.00 |
the sakamai saketini. served in a masu, a traditional cedar sake box, this cocktail combines hendrick's gin, junmai sake, mirin, and orange bitters |
| Koushaku - Negroni D'Oro |
$14.00 |
based off of the well-known aperitif cocktail, combining dry gin, a traditional czech herbal liqueur, and a famous japanese liqueur - 7 year aged umeshu-to create a complex, golden negroni |
| Matenrou - Manhattan |
$22.00 |
a beautiful presentation of a nyc classic, the matenrou (japanese term for the manhattan skyline) consists of fuji apple and cinnamon infused rye whiskey, sweet vermouth, and angostura bitters. serve |
| Baird Rising Sun |
$13.00 |
apa |
| Oze No Yukidoke |
$13.00 |
ipa |
| Oze No Yukidoke |
$13.00 |
white weizen |
| Coedo Sweet Potato Beniaka |
$12.00 |
amber lager |
| Coedo Weizen Shiro |
$12.00 |
hefe weizen |
| Coedo Marzen Kyara |
$11.00 |
marzen lager |
| Coedo Pilsner Ruri |
$11.00 |
pilzner lager |
| Echigo Koshihikari |
$12.00 |
rice lager |
| Echigo Stout |
$9.00 |
stout |
| Ginga Kogen |
$12.00 |
hefe weizen |
| Hitachino Nest Red |
$10.00 |
red rice ale |
| Hitachino Nest White Ale |
$9.00 |
belgian white |
| Orion |
$7.00 |
lager |
| Cold Brew Coffee |
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| Iced Green Tea |
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| Iced Black Tea |
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| Coffee |
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| Espresso |
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| Hojicha |
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roasted green tea |
| Pellegrino |
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| Fiji Bottled Water |
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| Coke |
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| Diet Coke |
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| Q Tonic Ginger Ale |
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| Q Tonic Club Soda |
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| Q Tonic Tonic Water |
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