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

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

Buta Bara Ichiyaboshi
(豚バラ一夜干し)
Cured in house bacon with Japanese sea salt. Thin strips are panfried to a meaty crisp and served with lemon

Buta Bara Shio Koji    
(豚バラ塩麹)
Rich blocks of pork belly,  marinated in a salted sake starter that imparts unique sake aromatics and flavor, skewered with scallions and grilled over charcoal

Konnyaku Sashimi
(こんにゃくの刺身）
A vegan-friendly sashimi option consisting of thinly sliced pieces of yuzu and nori infused yam cake. Served with a vinegar and white miso dipping sauce

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

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

Kamo Rosu   
(鴨ロース）    
Tender duck breast seared and steamed in a sake soy marinade. Cooked to a medium pink center. Served thinly sliced with red miso sauce

Kyuri and Kamo Negi Miso
きゅうりと鴨葱味噌
Freshly sliced english cucumber served with a side of special red miso sauce made with rendered duck fat and local scallion

SPECIAL DESSERTS:

Mixed berry Cheesecake
(イチゴチーズケーキ)
Smooth and creamy cake made with Italian cream cheese and fresh berry puree set a top a buttery cookie crust

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

Brown Sugar Ice Cream  (黒砂糖アイスクリーム)
Made with local, pasture-raised eggs and dark brown sugar