----SPECIAL FISH----
Itoyori dai/Threadfin bream
Houbou/Sea Robin
Saba/ Pickled Mackerel
Yazu/Young Yellowtail
Umazura Hagi/Leatherjacket

----VEGETABLES----
Kabocha Suri Nagashi　(かぼちゃのすり流し）
Creamy, puréed soup made with Japanese pumpkin and caramelized onion. Served hot.*Vegetarian (contains butter) (Available in place of miso soup + $3)

Renkon Kinpira　（蓮根キンピラ）
Fresh, crisp lotus root sliced thinly and sautéed with sesame and a splash of sweet soy sauce

Atsu Age　(厚揚げ)
Thick cut, creamy tofu flash fried with a light, crispy skin and served with freshly grated ginger, scallions, and soy sauce
Hijiki　(ひじきの煮物)
Black seaweed medley made with carrot, konnyaku, and tofu skin all simmered in a soy dashi

Gobo Kinpira（キンピラごぼう)
Fresh, earthy burdock root, carrot, and yam cake sliced thinly and sautéed with sesame and a splash of sweet soy sauce

----MEAT----
Wagyu Sukiyaki　(和牛のすき焼き)
Table side cooked stew with a colorful and delicious platter of vegetables, tofu, noodles, and Ohio raised Wagyu beef. *also available as Shabu Shabu

Tori Shinoda Maki　(鶏信田巻き)
Chicken delicately wrapped in Napa cabbage leaf and abura age (flash fried tofu skin) and simmered in a light dashi stock

Gyu Suji　(牛すじ煮込み)
Angus beef tendon stewed until meltingly tender in a rich soy sauce with onion and yam noodles

Buta Dango (豚団子)
Hand made, tender pork meat balls with caramelized onion, asparagus, and shiitake. Served skewered with a sweet soy glaze

Yuzu Kosho iri butabaraniku no
Mirufiyu katsuretsu　
(柚子胡椒入り豚バラ肉のミルフィーユカツレツ)
Thinly sliced Berkshire pork belly rolled with yuzukosho and fried with panko breading

Buta Bara Shio Koji (豚バラ塩麹)
Two charcoal grilled skewers of scallions and fatty pork belly marinated in a sake starter

Buta Bara Nikomi　(豚バラ煮物)
Tender pork belly braised in a robustly flavored soy sauce. Served au jus with Japanese mustard

----SEAFOOD----
Ankimo 　(あん肝)
Steamed monkfish liver, very mild flavored with a unique, cheese-like texture, served with ponzu dipping sauce

Ika Okizuke　(イカおきづけ)
Strips of raw squid marinated in a rich soy sauce spiced with yuzu citrus. Chewy and smooth texture. Traditionally Japanese fisherman’s food

Kanpachi Kama Yuan Yaki(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

----HOMEMADE DESSERTS----

Blood Orange Cheesecake
(ブラッドオレンジのチーズケーキ)
Creamy and smooth cheesecake made with Italian cheese and fresh blood orange juice and zest set atop a buttery, crumbly shortcrust

Kabocha Mousse Cake
(かぼちゃのムースケーキ)
Smooth, creamy mousse made with baked Japanese pumpkin set atop a ginger spiced sponge cake

Red Bean Ice Cream（小豆のアイスクリーム）
Made with local, pasture-raised eggs and prized Hokkaido adzuki red beans

Green Tea Ice Cream (抹茶アイスクリーム)
Made with local, pasture-raised eggs and premium, Japanese matcha

Kokuto Ice Cream (黒糖アイスクリーム)
Made with local, pasture-raised eggs and Okinawan brown sugar