Specials Beginning Friday March 17th 2026

Beautiful sayori/ halfbeak from Japan this weekend. An delicate light fish, with a unique flavor and a firm texture. A sign of warmer weather and spring. We have a dessert for everyone as well: cheesecake, pistachio raspberry mousse cake, and creme brulee! Take care and be strong everyone! Hope to see you all soon.

-Ando family
SUSHI/SASHIMI:
Houbou/ Sea Robin (Japan)
Sayori/ Halfbeak (Japan)
Aji/ Horse Mackerel (Kyushu)
Shima Aji/ Yellowjack (Japan)
Iwashi/ Sardine (Japan)
Uni/ Sea Urchin (Hokkaido)
Toro/ Fatty Tuna; Bluefin (Mexico)

SEAFOOD:
Cold
Tako Wasa $7.75
(たこわさ)
Raw octopus cut into small pieces and mixed with wasabi root. Served as tapas portion
Hot
Sake Kama No Moromimiso Yaki　$15.50
(鮭カマの諸味味噌焼き）
Buttery Salmon collar marinated in a barley miso and grilled over charcoal. Available in box.
Saba Nanban　$
(鯖南蛮)
Mackerel fillet dusted with potato starch and flash fried, then coated with a tangy sauce and vegetable medley
Kanpachi Kama Yuan Yaki　＄17.50
(間八ｶﾏの幽庵焼き)
Buttery amberjack collar marinated in a yuzu citrus soy and grilled over charcoal. Served with bone. Available a la carte or in bento
Namadako Kara Age $12.95
(鮹唐揚げ)
Bite sized pieces of raw octopus, coated in seasoned breading, and flash fried to a golden crisp
VEGETABLES:
Cold
Horensou Shira Ae $ 7.50
(ほうれん草の白和え ) *Veg
Fresh spinach blanched, chilled, and served with a toasted sesame tofu dressing
Hot
Atsu Age Dofu $7.95
（厚揚げ豆腐) *GF *Vg
Tofu flash fried to a golden crisp, served with freshly grated ginger and chopped scallions
Kiriboshi Daikon　 $7.95
（切干し大根）
Strips of dried daikon radish, bamboo shoots and flash fried tofu skin simmered in a seasoned soy dashi

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
�Tori Shio Koji Kushiyaki $10.95
(鳥塩こじ串焼き) *GF
Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal
Tori Kawa Kushiyaki $7.00
(鳥皮串焼き ) *GF�Chicken thigh meat skin lightly salted and grilled over charcoal
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

DESSERT:
Blueberry Crème Brûlée
(ブルベリークレーム ブリュレ)*D
Baked custard with a crisp, caramel top. Made with local, pasture-raised eggs and homemade blueberry Jam
Raspberry Chocolate Entremet
(ラズベリーとチョコレートアントレメ)*D
Densely dark chocolate cake supports a layering of light, airy raspberry mousse and piquant pistachio cream
Matcha Mascarpone Cheesecake
(抹茶チーズケーキ) *D *Veg
Dense and delectable cheesecake made with Italian cheese and supreme quality, Japanese green tea set atop a buttery shortcrust
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)
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