SPECIAL FISH:

Fuefuki/Adjutant
(フエフキ)
Usubahagi/Leatherjacket
(薄葉剝)
Kurohashifuedai/Russel’s Snapper
(クロホシフエダイ)
Houbou/Sea Robin
(魴鮄)
Mahata/Grouper
(真羽太)

Bigeye tuna (from Boston)
King salmon (from New Zealand)
Arctic char (from Iceland)

SPECIAL APPETIZERS:

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)

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

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

Nama Kumamoto Oyster　
（熊本牡蠣）
These smaller sized oysters are know for their mild brininess and sweet flavor. Served chilled, individually, raw

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

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

Unohana　
(卯の花)
Sautéed strips of gobo/burdock root, carrot and daikon radish mixed with the textured tofu lees (the pulp created after making tofu) in a flavored soy stock

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

Menchi Katsu　
（メンチカツ)
Beef croquettes made from ground angus beef and caramelized onion. Two pieces deep fried with panko breading and served with shredded cabba

Kiriboshi Daikon　
（切干大根）
Strips of dried daikon radish and flash fried tofu skin simmered in a seasoned soy dashi

Gin Hirasu Saikyo Yaki　
(銀ひらす西京焼)
Silver Warehou fish marinated in a sweetened white miso and grilled over charcoal

Namadako Kara Age 　 
(鮹唐揚げ)
Bite sized pieces of raw octopus, coated in seasoned breading, and flash fried to a golden crisp

Potato Salad　
（ポテトサラダ）
Japanese style, creamy potato salad made in house with pickled cucumber, onion, and tender carrot

Toro Sanshō Daki　
(とろ山椒炊き)
Large blocks of fatty Big Eye tuna simmered in a rich soy dashi seasoned with Japanese, green peppercorns