SUSHI /SASHIMI  A LA CARTE:
Uni (Sea Urchin, from California, light yellow to orange but sweet and creamy texture)
Iwana (Arctic Char, from Iceland; rich orange color and buttery in texture)
Tai (Snapper, from Japan; white, lean fish and resilient, clean flavor and texture)
Kanpachi (Amberjack, from Japan, white fattier fish, creamy yet firm in texture)
Aji (Horse Mackerel, from Fukuoka Japan, blue-skinned fish stronger flavor with delicate, soft texture)

SASHIMI PLATTER:

Nerigo (Young Amberjack)
Kintoki (Red Big Eye)
Yazu (Young Yellowtail)
Aji (Horse Mackerel)

CURRY
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of Panko-breaded pumpkin croquettes, beef and onion patties, a pork loin cutlet, a chicken thigh cutlet, or four pieces of shrimp

APPETIZERS

VEGETABLES
-Gobo Kinpira (Sautéed thin strips of burdock root and carrot seasoned with sesame and a soy-fish stock)
-Kabocha Fukumeni (Artfully carved Japanese pumpkin simmered in a light broth)
-Kabocha Korokke (Japanese pumpkin and potato croquettes panko breaded and deep-fried)
-Mozoku Su (A tapas portion of dark seaweed in a tangy, ginger/vinegar brine)
-Yaki Nasu/Shigiyaki (Japanese eggplant either grilled and served with shaved bonito OR flash fried and baked with a miso glaze)
-Shishito Shogayaki/Agebitashi (Japanese mild green peppers served either marinated and grilled OR flash fried and served in a light dashi broth)
-Shimeji/Enoki Foil Yaki (Customer’s choice of Beech mushroom or enoki mushroom wrapped in foil with butter and salt and steamed)
-Shimeji/Enoki Tempura (Customer’s choice of both or each of the mushrooms battered and lightly fried)

FISH/SEAFOOD
-Toro Aburi (Bluefin fatty tuna grilled over charcoal and served still rare)
-Kaki Furai/ Yaki Kaki: 6 pieces of panko breaded and deep-fried oysters OR Pacific oysters grilled on the half shell (sold individually)
-Maguro Shigureni (Bite sized pieces of bigeye tuna slow simmered in a rich soy ginger stock)
-Maguro Sanshyo (Tuna marinated in a peppercorn soy sauce, grilled, and tossed with olive oil and onions)
-Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish)
-Gindara Saikyo (Black cod marinated in a miso sauce and grilled)
-Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)

MEAT
-Menchi Katsu (Chopped beef and onion patty panko breaded and deep-fried, served with shredded cabbage or curry style)
-Butabara Nikomi (Tender braised pork belly served au jus in a ginger soy sauce; available donburi style)
-Gobo Butababra Maki (Hearty burdock root wrapped in a thin layer of bacon, seared, and simmered in a light sauce)

SPECIAL DESSERTS:
-Matcha Mascarpone Cheesecake (Green tea and mascarpone combine to make a dense, yet creamy cheesecake with a buttery crust)