Some tasty, unusual dishes this week!
We also have fatty Bluefin!
----Vegetable Appetizers----
Kabocha Fukumeni (南瓜含め煮)
Decoratively carved Japanese pumpkin simmered until very tender in a seasoned soy dashi

Kabocha Korokke (かぼちゃコロッケ)
House-made croquettes made with Japanese pumpkin, potato, and caramelized onion, panko breaded and deep fried. Served with shredded cabbage

Matsutake Suimono (松茸お吸い物)
Clear, hot soup to welcome Autumn made with prized Japanese pine mushroom, tofu, and fresh yuzu

Matsutake Furai OR Tenpura　(松茸フライ OR 天ぷら)
The prized Japanese “pine mushroom” is revered for it’s earthy, clean aroma and meaty texture. Available panko breaded and deep-fried to a golden crisp or lightly battered and tempura fried

Hijiki　(ひじきの煮物)
Black seaweed medley made with carrot, konnyaku, and tofu skin all simmered in a soy dashi

----Meat Appetizers----
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

Kurobuta Misozuke (豚バラのみそ漬け)
Two charcoal grilled skewers of scallions and Berkshire pork belly marinated in sweet red miso sauce

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

Korokke　(コロッケ)
Potato croquettes made with ground beef, caramelized onion, asparagus, carrot, and corn panko breaded and deep fried

----Seafood Appetizers----
Wakasagi Tenpura（公魚のてんぷら）
Seven pieces whole, Japanese smelt from Hokkaido wrapped in shiso tenpura fried

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.

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

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

Ankimo 　(鮟肝)
Steamed monkfish liver, very mild flavor with a unique, cheese-like texture. Served with ponzu dipping sauce

----Homemade Desserts----

Matcha Mousse Layer Cake
(モカムースケーキ)
Smooth matcha mousse layered with sweet bavarois atop delicate sponge

Kuro Goma Ice Cream
(黒胡麻アイスクリーム)
Made with local, pasture-raised eggs, and toasted black sesame

Brown Butter Cinnamon Ice Cream
(焦がしバターとシナモンアイスクリーム)
Made with local eggs, nutty browned butter and a hint of cinnamon

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




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