SEASONAL FISH:
Mejina/Rudderfish
(眼仁奈)
Kohada/Gizzard Shad
（小肌）
Aji/Horse Mackerel
(鯵)
Houbou/Sea Robin
(魴鮄)
Sawara/Spanish Mackerel
(塩)
Katsuo/Bonito
(鰹)

SPECIAL APPETIZERS:
Moro Q　$7.00
(きゅうりともろみ味噌)
Fresh, crispy English cucumbers served with a red, barley miso

Buta Bara Nikomi　$13.95
(豚バラ煮物)
Tender pork belly braised in a robustly flavored soy sauce. Served au jus with Japanese mustard 

Shima Hokke  $15.00
(縞𩸽)
Whole striped atka mackerel, half-dried, salted, and grilled over charcoal

Hijiki　$7.95
(ひじきの煮物)
Black seaweed salad made with carrot, konnyaku, and tofu skin all simmered in a soy dashi

Goma Dofu　$7.00
(ごま豆腐)
Smooth, chilled blocks made with sesame flour and agar agar. A delicate tofu-like texture with a slightly nutty flavor

Korokke　$8.95
(コロッケ)
Vegetable and beef croquettes made with potato, caramelized onion, asparagus, carrot, chopped beef and corn panko breaded and deep fried

Sake Kama Yuan　$14.75
(さけかまゆあん）
Scottish Salmon collar marinated in a citrus sake soy sauce and grilled over charcoal

Anago Yawata Maki　$14.50
(穴子八幡巻)
Japanese sea eel wrapped around fresh gobo and simmered in a soy dashi

Renkon Smoked Salmon Hakata Tsukuri　$9.50
(蓮根博多作り)
Thinly sliced pickled lotus root layered with smoked salmon

Maguro Shinjo Nanban Zuke 　$10.50
(鮪真薯南蛮漬）       
Tuna meat balls made with grated mountain yam, flash fried, and marinated in a citrus splashed soy sauce with green onions, onions, carrots, and chili peppers. Served cold

Gindara Kama Saikyo Yaki　$16.95
(銀鱈ｶﾏの西京焼)
Very Tender Black Cod collar, marinated in sweet white miso, and grilled over charcoal

Gyu Suji　$12.50
(牛すじ煮込み)
Angus beef tendon stewed until meltingly tender in a rich soy sauce with onion and yam noodles

Namadako Kara Age  　  $12.95
(鮹唐揚げ)
Bite sized pieces of raw octopus, coated in seasoned breading, and flash fried to a golden crisp

Kanpachi Kama Shioyaki　$17.50
(間八ｶﾏの塩焼き)
Buttery amberjack collar salted and grilled over charcoal. Served with bone. Available a la carte or in bento