Holiday Schedule:
We will be closed Christmas day Wednesday, December 25th.
We open Thursday, 26th with our regular business hours.
We are closed for holiday vacation Sunday, December 29th - Monday, January 6th.
We open back up Tuesday, January 7th for lunch with our regular hours.

----SPECIALTY SUSHI/SASHIMI----
Chutoro/Bigeye Fatty Tuna
Pompano
Hagatsuo/Bonito
Usubahagi/Leatherjacket

----MEAT----
Butaniku no Renkon Hasami Age　
(豚肉の蓮根挟み揚げ)
Three juicy patties of ground pork with caramelized onion and shiitake sandwiched between sliced lotus root and flash fried to a golden crisp

Wagyu Sukiyaki　$55/person
(minimum two person)
(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

Wagyu Amiyaki　(和牛網焼き)
Ohio sourced Wagyu top sirloin pan seared to medium rare. Served cold, thinly sliced with wasabi

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

----SEAFOOD----
Ankimo 　 (鮟肝)
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. Chewy and smooth texture. Traditionally Japanese fisherman’s food

Goro　
A regional speciality. Raw squid liver salted and preserved in a miso sauce. Strong salty flavor. Tapas portion.

Kaki Furai　(牡蠣フライ)
Six Pacific oysters, panko breaded and deep fried. Served with shredded cabbage and house sauce

Yaki Kaki (焼牡蠣)
Large pacific oyster grilled on the half shell and served with ponzu dipping sauce. *Sold individually

----VEGETABLES----
Kasu Jiru　(粕潮汁)
Housemade soup made with thinly sliced carrot, daikon, gobo, and fried tofu skin in a creamy broth made with sake lees. *Available in place of miso soup
with meal (+$3)

Kabocha Furai　 (かぼちゃフライ)
Locally grown kabocha “Japanese pumpkin” or “buttercup squash” lightly seasoned and fried with a panko breading. Served with shredded cabbage and house sauce

Yasai Gomokuni 　(野菜五目煮物)
Medley of Japanese root vegetables (burdock from Japan, daikon radish, lotus root, bamboo, and shiitake) stewed in a seasoned soy dashi

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

----DESSERTS----

Matcha Mascarpone Cheesecake
(抹茶チーズケーキ)
Dense and delectable cheesecake made with Italian cheese and supreme quality, Japanese green tea set atop a buttery shortcrust

Kabocha Ice Cream (南瓜アイスクリーム)
Made with local, pasture-raised eggs, creamy and robust Japanese pumpkin, and organic spices

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