(V)  Boiled soybeans served in the pod.

Lightly Salted   7  ·  Spicy Chili   8

Lightly battered and fried tofu served with bonito flakes in a tempura sauce.

Mussels on the half-shell baked with kewpie mayo and masago.

Thinly-sliced and lightly-seared bluefin tuna. Served with a side of ponzu  sauce.

Fresh scallions rolled in beef and grilled with teriyaki sauce.

Thinly-sliced and lightly-seared beef loin. Served over onions and ponzu sauce.

Steamed and chilled spinach with sesame dressing. (V)

Pork and chicken dumplings, pan-fried and served with a side of chili ponzu sauce. Steamed or deep-fried upon request.

Whole squid sautéed in shoyu butter sauce, sliced thinly.

Chef's choice of three types of fish (9 pieces).

Chef's choice of unique nigiri sushi (5 pieces).

Fried and grilled eggplant served with miso sauce. (V)

Shrimp filled steamed dumpling served with a ponzu and sesame oil sauce.

Mixed assortment of Japanese pickled fruit and vegetables. Plum, radish, burdock, tsukemono. ( V)

Fried vegetable spring rolls. Served with a side of sweet chili sauce. (V)

Flash fried Japanese mushrooms.  Served with a sweet chili sauce. (V)

Selection coated in a seasoned batter and fried. Served with a creamy dipping sauce.

Chicken Drumettes   10   ·  Ika Geso (calamari)  11

Long green beans lightly battered and fried. Served with a side of spicy mayo. (V)

Battered and fried chicken wings tossed in a sweet and spicy Japanese barbecue sauce.

Oysters lightly breaded and deep fried. Served with a side of creamy mustard dipping sauce.

Lightly-battered and panko deep-fried shrimp tossed in our signature creamy spicy sauce.

Jalapeños stuffed with bluefin tuna and cream cheese, then tempura-fried. Served with. spicy mayo and eel sauce.

Fried octopus balls served with kewpie mayo, katsu sauce and bonito flakes.

Char-grilled blistered Shishito peppers, sea salt, ginger and sesame oil. (V)

Selections skewered with onion and panko fried. Served with a side of katsu dipping sauce.

Pork   11   ·  Chicken   10

Selections skewered and grilled on traditional charcoal grill.

Yakitori (Chicken + Scallion)   9

Negimaki (Beef + Scallion)   12

Kurobuta Premium Pork Belly   9

Salted and grilled Boston mackerel fillet. Served with a side of ponzu sauce.

Salted and grilled yellowtail collar with a side of ponzu sauce.

Miso marinated and grilled salmon collars.

Lighltly salted and grilled Horse Mackerel with the bone, served with ponzu sauce.

Salted and grilled smoked salmon with a side of ponzu sauce.

Battered and fried chicken wings tossed in a garlic flavored sweet teryaki sauce.

Lamb lollipops chargrilled then pan seared to perfection with japanese inspired slaw and chimichurri sauce

Soybean-based soup with dashi, tofu, scallions and seaweed.

Seafood-based broth with kamaboko (fish cake) slices, snow crab, scallions, seaweed and shiso.

Chilled, seasoned kelp. (V)

Selections paired with cucumber salad in rice vinegar dressing.

Kani (crabstick)   10

Ebi (chilled shrimp)   11

Tako  (chilled octopus)   10

Mixed (kani, ebi, tako, white fish)   16

Regular Rice   4

Sushi Rice   5  

(V)

Japanese savory steamed egg custard with shiitake mushrooms, chicken, shrimp, spinach, kamaboko (fish cake), subtly flavored with dashi, soy sauce and mirin. Served in traditional tea cup.