| Takashi's Peppery Edamame |
$6.00 |
|
| Spicy Japanese Cucumber |
$7.00 |
|
| Red Red Kimchi |
$6.00 |
|
| Testicargot |
$12.00 |
cow balls escargot style with garlic shiso butter |
| Beef Schmaltz Crostini |
$12.00 |
with truffle oil |
| Stewed Beef Tendon Casserole |
$15.00 |
|
| Mini Hotpot Soup Shabu Shabu |
$16.00 |
|
| Namagimo |
$14.00 |
ultra-fresh liver with sesame oil and roasted rock salt |
| Yooke |
$16.00 |
thinly-sliced chuck eye tartare in special sauce |
| Nama-Senmai |
$14.00 |
third stomach with spicy miso sauce |
| Mino-Yubiki |
$13.00 |
flash-boiled first stomach with ponzu sauce |
| Akiles-Yubiki |
$12.00 |
flash-boiled shredded achilles tendon |
| Niku-Natto |
$16.00 |
minced chuck eye with organic fermented soybeans |
| Gyutoro-Temaki Sushi |
$18.00 |
chuck flap hand-rolled sushi |
| Niku-Uni |
$24.00 |
chuck flap topped with sea urchin and fresh wasabi |
| Kalbi |
$22.00 |
short rib |
| Rosu |
$24.00 |
ribeye |
| Misuji |
$24.00 |
shoulder |
| Nakaochi Kalbi |
$24.00 |
between-the-rib |
| Harami |
$18.00 |
outside skirt |
| Beef Belly |
$18.00 |
|
| Shio-Tan |
$16.00 |
tongue |
| Premium Super Thick Tongue |
$24.00 |
|
| Tan-Saki, Tan-Suji & Tan-Moto |
$20.00 |
the tongue experience |
| Mino |
$14.00 |
first stomach |
| Hachinosu |
$13.00 |
second stomach |
| Akasen |
$12.00 |
fourth stomach |
| Tetchan |
$12.00 |
large intestines |
| Hatsu |
$12.00 |
heart |
| Tsurami |
$12.00 |
cheek |
| Ox Tail |
$13.00 |
|
| Shibire |
$14.00 |
sweetbreads |
| Kori Kori |
$10.00 |
aorta |
| Kimo |
$10.00 |
liver |
| Horumon-Moriawase |
$28.00 |
chefs selection |
| Scallion Vinaigrette Salad |
$5.00 |
with herb toppings |
| Bakudan |
$8.00 |
rice-bomb with korean seaweed and pickled sesame leaf |
| White Rice |
$3.00 |
|
| Szechuan Style Spicy Hot Gazpacho Soup Shabu-Shabu |
$18.00 |
with sliced kobe skirt steak, heirloom tomato and squash stem |
| Beef Liver And Kidney Pate On Butter Toast |
$17.00 |
topped with zucchini, halloumi cheese and chinese preserved egg tartar sauce |
| House-Smoked Beef Pancetta, Newborn Whitebait Fish And Monkfish Liver Al Ajillo |
$16.00 |
tapas-style cooked in tin |
| Squid Ink Rice & Miso-Marinated Sweetbreads |
$20.00 |
with spicy yuzu aioli, served on a magnolia leaf |
| Bone Marrow And Crawfish Dumplings |
$16.00 |
with hong kong-style hot peanut oil sauce |
| Calf's Brain Cream (In Tube) |
$28.00 |
with blinis & caviar |
| Calf's Brain Cream (In Tube) |
$8.00 |
russian beluga vodka shot pairing add |
| House Bresaola (Kobe Beef Prosciutto) |
$18.00 |
with blue cheese, hazelnut apple honey soy mustard |
| 15oz Mega Spare Rib |
|
with bourbon-flambeed barbecue sauce |
| Asian-Cajun Andoillete |
$18.00 |
100% kobe sausage stuffed in large intestine |
| Foie Gras Stuffed Mini Kobe Burger |
$20.00 |
with chocolate bbq sauce |
| Grandmom's Steamed Beef Shank Buns |
$16.00 |
with spicy mayo |
| U.S. Kobe Marbled Chuck-Flat Steak |
$30.00 |
|
| Home-Made Madagascar Vanilla |
$5.00 |
soft serve ice cream |
| Shiratama |
$2.00 |
rice-flour dumplings |
| Kurogoma Kinako |
$2.00 |
black sesame and soybean flour |
| Azuki |
$2.00 |
sweet beans |
| Syrup |
$2.00 |
hoji, green tea, salted caramel or goji berry |
| Why Choose? |
$10.00 |
"ill have it with the works" |
