-------------SEASONAL FISH-----------------

Bachi Chu Toro/Big Eye Fatty Tuna from Ecuador

Hotaru Ika/ Firefly squid from Japan
Katsuo(hatsumono)/ Bonito (first of the season) from Japan

King Salmon /from New Zealand
Arctic char/from Iceland


----------------SPECIAL MEAT DISHES--------------------
Wagyu Sukiyaki　
(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

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 Shio Koji 
(豚バラ塩麹)
Two charcoal grilled skewers of scallions and fatty pork belly marinated in a sake starter

Buta Bara Ichiyaboshi　
(豚バラ一夜干し)
Tender pork belly bacon cured in house with Japanese sea salt. Thin strips are panfried to a crisp and finished with a splash of soy

Kurobuta Misozuke
(黒豚味噌漬け)
Thick, juicy bone-in pork chop, marinated in a special ginger and red miso sauce, and grilled over charcoal

-----------SEASONAL VEGETABLE APPETIZERS-----------

Aomame Jitate Kani Shinjo Iri Soup　
(青豆仕立てカニ新庄入スープ)
Smooth, pureed soup made with fresh English peas and served with snow crab and white fish dumplings. *available in place of miso soup +$3

Shin Gobo Tenpura　
(新牛蒡天ぷら)
Fresh, spring harvest burdock root from Japan lightly battered and fried. Served with matcha jio (green tea infused sea salt)

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

------------SEASONAL SEAFOOD SPECIALS---------------
Hotaru Ika Shogajoyu
(螢烏賊のショウガ醤油)
Japanese Firefly squid, exclusively caught during spring season, blanched, chilled and served with ginger soy sauce

Hotaru Ika Su Miso Ae　
(蛍烏賊酢味噌和え)
Japanese Firefly squid, exclusively caught during spring season, blanched, chilled and served with a white miso sauce

Anago Yanagawa 　
(穴子柳川)
Thinly sliced, fresh gobo (burdock) root simmered in a soy stock with egg and sea eel

Hashiri Ayu Shioyaki (LIMITED)　
A symbol of warm weather in Japan, this sweetfish is simply salted and grilled over charcoal. This creates a salty,crispy skin with a slightly sweet, tender flesh

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

-----------------HOMEMADE DESSERTS------------------

Blackberries and Yogurt
(ブラックベリーとヨーグルト)
Frozen Yogurt and Blackberry sorbet tower paired with angel food cake and fresh black berries

Matcha Mascarpone Cheesecake
(抹茶チーズケーキ)
Dense and delectable cheesecake made with Italian cheese and supreme quality, Japanese green tea set atop a buttery shortcrust

Red Bean Ice Cream
（小豆のアイスクリーム）
Made with local eggs and prized Hokkaido adzuki red beans

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