-----------------SPECIAL FISH-----------------------

Chutoro/Fatty Tuna (中トロ)
Aji/Horse Mackerel (鯵)
Chinu/Kurodai/Black Snapper (黒鯛)
Itoyori/Threadfin Bream (糸撚魚)
Iwana/ Arctic Char (岩魚)

--------------VEGETABLE APPETIZERS-----------------
Broccolini Karashijoyu　
(ラピニのカラシ醤油)
Fresh baby broccoli blanched, chilled, and served with a spicy mustard and soy sauce dressing

Shiitake Foil yaki 　
(椎茸フイル焼き)
Fresh, flavorful shiitake mushrooms seasoned with a sprinkle of salt and a slab of butter, then steamed in a foil pouch

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

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

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

----------------MEAT APPETIZERS-----------------

Wagyu no Amiyaki　
(和牛の網焼き)
Thinly sliced, bite sized pieces of Ohio raised Wagyu beef quickly seared on a special “ami” or net patterned grill. Served warm with yuzu kosho and grated horseradish

Wagyu Sukiyaki　$55/person (minimum two person)
(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

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 cabbage

---------------SEAFOOD APPETIZERS-----------------
Tai Gobo Arani　
(鯛あらに)
Tender, bone-in Snapper collar simmered in a rich soy stock with fresh, earthy gobo root from Japan. served au jus

Ika Ring Furai　
(イカリングフライ)
Flavorful fried rings of squid body, panko breaded, lightly seasoned, and served with tonkatsu sauce



----------------------------SPECIAL FISH---------------------------------

Chutoro/ Fatty Tuna (中トロ)
Kintokidai/ Big Red Eye Snapper (將軍甲)
Katsuo/ Bonito(鰹)
Iwana/Arctic Char (岩魚)
Shima Aji/Yellow Jack (㠀縞鯵)

---------------------------LOCAL SPECIALS-------------------------------

Kabu to Atsu Age no Nibitashi　
(蕪と厚揚げの煮浸し)
Local Hakurei turnips and young bok choy simmered in a flavorful dashi broth with flash fried tofu. Served chilled

Wagyu Zanmai　
(和牛三昧)
Local, Ohio raised Wagyu beef served three ways: Amiyaki (sliced and seared on a special “net” patterned grill; served with yuzu kosho and horseradish), Tartar (raw and finely chopped and mixed with scallions and ginger, tobiko on top), Kushiage (Skewered and panko breaded and deep fried)

Hakusai to Kabu Shiozuke　
(白菜と蕪の漬物)
Local Napa cabbage and turnip leaves lightly pickled with Arajio sea salt, konbu/kelp, and dried chili peppers

Butabara Shio Koji to Ninnikunome Itame　
(豚バラ塩麹とニンニクの芽炒め)
Pork belly marinated in sake starter and sautéed with local, fresh garlic scapes in sesame oil with a splash of soy sauce

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


---------------------------SPECIAL SEAFOOD-----------------------------
Ika Ring Furai　
(イカリングフライ)
Flavorful fried rings of squid body, panko breaded, lightly seasoned, and served with tonkatsu sauce

Mombetsu Satsuma Age　
(紋別さつま揚げ)
Fish cake from Mombetsu city in Hokkaido made with Pollack. Tender, yet chewy, it is grilled and served with freshly grated ginger root and soy

Shishamo
(柳葉魚)
Japanese smelt grilled whole with roe. *three whole fish per order