Specials Beginning Friday October 23rd 2026

We are launching our new menu today! I am very excited to to see how people enjoy it. There are some changes to our large platters of sushi, skewers and sushi a la carte. Please let me know how you guys like it! Wide array of beautiful seafood and some tasty kushi yaki for the weekend. If you have room for dessert, don't miss our houjicha chip ice cream and kabocha chocolate cake! See you all soon and take good care!

SUSHI/SASHIMI:
Kinmedai/ Alfonsino (Japan)
Mako Garei/ Marbled Sole (Japan)
Aji/ Horse Mackerel (Kyushu)
Kanpachi/ Amberjack (Japan)
Shima Aji/ Yellowjack (Japan)
Mikan Madai/ Snapper with Orange (Japan)
Honmaguro/ Bluefin (Otoro, chutoro, akami) (Mexico)
Uni/ Sea Urchin (Santa Barbara and Hokkaido)

SOUP:
Kabocha Suri Nagashi $6.50
(かぼちゃのすり流し）*D *GF
Creamy, puréed soup made with Japanese pumpkin and caramelized onion. Served hot.*Vegetarian (Available in place of miso soup + $3)

SEAFOOD:
Nama Kumamoto Oyster　$5.50
（熊本牡蠣）*GF
These smaller sized oysters are know for their mild brininess and sweet flavor. Served chilled, individually, raw
Maguro Sanshō 　 $13.95
(鮪山椒)
Grilled tuna, marinated with Japanese Green peppercorns, tossed with sliced onion, olive oil, lemon, and ginger
Maguro Kaku-Ni $12.50
(鮪の角煮)
Tuna slow simmered in a rich, ginger, sake, and soy stock
Seasonal Tenpura Appetizer 　 $18.95
（季節の天ぷら）
A medley of fresh, seasonal vegetables (kabocha pumpkin, satsumaimo sweet potato, ) and oyster OR baiko (flounder with chiso leaf and ume )
Bincho Maguro Ceviche $20.50
(鬢長鮪 の料理セビーチェ) *GF
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside.
Tai Kama Saikyo Yaki $12.50
(鯛ｶﾏの 西京焼き) *GF
Red Snapper collar marinated in a sweet miso sauce. Grilled over charcoal. Served with bone. (available as a main in bento box)
Sanma Shioyaki $12.95
(秋刀魚塩焼き) *GF
Whole Saury Pike, a blue-skinned rich flavored fish, salted and grilled

VEGETABLES:
Shiitake Foil yaki $9.95
(椎茸フイル焼き) *Veg *D *GF
Fresh, flavorful shiitake mushrooms seasoned with a sprinkle of salt and a slab of butter, then steamed in a foil pouch
Ninnikunome Itame　$7.50
(ニンニクの芽炒め) *Vg
Garlic scapes sautéed in sesame oil with a splash of soy sauce
MEAT:
Tori Kawa Kushiyaki $7.00
(鳥皮串焼き ) *GF�Chicken thigh meat skin lightly salted and grilled over charcoal
Menchi Katsu　$15.50
(メンチカツ)
Strip loin beef chopped and formed into patties with caramelized onion. Panko breaded, deep fried, and served with shredded cabbage
Butabara Enoki Maki Kushiyaki　$11.95
(豚バラと榎木巻の串焼き)
Thinly sliced pork belly rolled around fresh enoki mushroom, skewered and grilled with tare (sauce)
Gyu Maki Kushiyaki $17.50
(牛巻の串焼き)
Angus strip loin wrapped around vegetables, skewered and grilled over charcoal

DESSERT:
Chocolate Kabocha Mousse Cake
(チョコレートかぼちゃムースケーキ)*D
Moist, dark chocolate mousse layered with luscious, creamy Kabocha mousse
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
House-Made Ice Cream
(アイスクリーム) *D *GF
made with pasture-raised, local egg and fresh cream
Brown Sugar Ice Cream
(黒糖アイスクリーム)
Sangria sorbet
(サングリアソルベ)21+
Houjicha(Roasted green tea)
& Dark chocolate chip
（焙じ茶とチョコレートチップ）
Wagashi
(和菓子) *GF *Vg
Sakura Mochi (桜餅)
Red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf (edible)
Kusa Dango (草団子)
Skewered mochi balls (yomogi flavored) and covered with red bean paste
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
Sasa Mochi (笹餅)
Sweet mugwort rice balls filled with red bean wrapped in bamboo leaves