Specials Beginning Friday May 8th 2026

I am a big fan of the Tamago Kake Gohan (TKG for short). It is an umami explosion with various textures and flavors, so I am excited to share another egg dish called onsen tamago (called this because the eggs were slowly cooked in hot onsen water). They are still jiggly with a runny center. We are serving these free range,organic eggs cold, with a light dashi stock, and grated daikon radish ( also available with uni or ikura!).
It is Mother's Day weekend and we have a wide array of desserts for all those moms out there dining with us! And lastly, a thank you to my mom (Keiko Ando) for being Superwoman! Owning a business, taking care of kids and house is not an easy task. Take care everyone! GANBATE!

SUSHI/SASHIMI:
Shime Saba/ Pickled Mackerel (Japan)
Iwashi/ Sardine (Japan)
Kinmedai/ Alfonsino (Japan)
Katsuo/ Bonito (Japan)
Aji/ Horse mackerel (Kyushu, Japan)
Shima Aji/ Yellowjack (Japan)
Uni/ Sea Urchin (Hokkaido, Japan)

EGG Specialities:
Tamago Kake Gohan $8.50
(玉子かけご飯）*GF
Special free range eggs with hand shaved bonito flakes.
From Tamaki Farm.
Available raw on top of regular or sushi rice.
Add uni or ikura +$7.50
Onsen Tamago　$
(温泉卵)
Free range, organic egg gently cooked with dashi . Served cold.
Add uni or ikura +$7.50

MEAT:
Cold
Gyu Sashi $18.95
(牛刺身）
Thinly sliced beef, served raw, sashimi style with a robust garlic soy dipping sauce and quail egg
Hot
Gyu Suji　$15.00
(牛すじ煮込み)
Tender beef and beef tendon stew in a rich soy sauce with onion and yam noodles. Available as donburi
(optional: raw egg yolk +$ 2 )
Gyu Miso Kushiyaki $16.50
(牛味噌串焼き)
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled
Tori Shio Koji Kushiyaki (鳥塩こじ串焼き) $10.95
Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal

VEGETABLES:
Cold
Broccolini Karashijoyu　$7.50
(スティックセニョールのカラシ醤油)
Fresh broccoli rabe and baby broccoli blanched, chilled, and served with a spicy mustard and soy sauce dressing
Hot
Yasai Korokke　$8.95
(野菜コロッケ) *D
Vegetable croquettes made with potato, caramelized onion, asparagus, carrot, and corn panko breaded and deep fried
Atsu Age Dofu $7.95
（厚揚げ度ふ) *GF *Vg
Tofu flash fried to a golden crisp, served with freshly grated ginger and chopped scallions

SEAFOOD:
Cold
Bincho Maguro Ceviche $20.50
(鬢長鮪 の料理セビーチェ)
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside
Hot
Saba Nanban　$12.50
(鯖南蛮)
Mackerel fillet dusted with potato starch and flash fried, then coated with a tangy sauce and vegetable medley
Hirame Fry $8.50
(魚平フライ)
Flounder panko breaded and fried. Served with homemade tartar sauce and cabbage
Maguro Sanshō 　
$13.95 (shareable)/ $7.00 (personal)
(鮪山椒)
Grilled tuna, marinated with Japanese Green peppercorns, shredded and tossed with sliced onion, olive oil, lemon, and ginger

DESSERT:
Matcha Crepe
(抹茶クレープ) *D
Thin, delicate pancake wrapped around creamy, green tea custard and whipped cream Topped with fresh cream and berries
Dark Chocolate Cheesecake
(チョコレートチーズケーキ)*D
Smooth and luscious cheesecake made with Italian cheese and very dark chocolate set atop a buttery, shortcake crust
House-Made Ice Cream
(アイスクリーム) *D *GF
*made with pasture-raised, local egg and fresh cream
Brown Sugar (黒糖)
MATCHA (抹茶）
Strawberry Rhubarb (苺とルバーブ）
Wagashi
(和菓子) *GF *Vg
Sasa Mochi (笹餅)
Bamboo wrapped mochi with red bean paste
Sakura Mochi (桜餅)
Two pieces of red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf
Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly
Adzuki Daifuku (大福餅)
A delightful chewy rice cake speckled with red adzuki beans and filled with sweetened red adzuki bean paste