Specials Beginning Friday March 6h 2026

What a LOVELY day! It really feels like spring has arrived today. The daffodils are popping up out of the ground and the trees are budding. We have some wonderful endomame surinagashi (green pea soup) that makes me feel like the beginning of this season. As always, we have some wonderful fish and nice creamy uni (both today). Also, A LOT of requests for Creme Brulee. We have blueberry today, but it will not last too much longer! Thank you as always!
Ando Family

SUSHI/SASHIMI:
Honmaguro/Bluefin Tuna (Fatty, medium, and lean)
Kisu/ Sillago (Japan)
Aji/ Horse Mackerel (Kyushu, Japan)
Kinki/ Thorny head (Japan)
Uni/ Sea Urchin (Santa Barbara and Hokkaido)
Shima Aji/ Yellowjack (Japan)
Iwashi/ Sardine (Japan)
Egg dishes:
Tamago Kake Gohan $9.00
(玉子かけご飯）
Special free range eggs with hand shaved bonito flakes. From Nagatoshi Farm.
Available raw on top of regular or sushi rice.
Add uni and/or ikura +$7.50
Chawan Mushi $12.95
(茶碗蒸し）
Warm, savory custard with special free range eggs, vegetables, kamaboko, and shrimp (Please allow time, as these are made to order)

SOUP:
Endomame Surinagashi *D $6.50
(えんどう豆すり流し)
Smooth, pureed soup made with English peas, caramelized onion
*available in place of miso soup with meal +$3

MEAT:
Hot
�Tori Shio Koji Kushiyaki $10.95
(鳥塩こじ串焼き) *GF
Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal
Gyu Miso Kushiyaki $16.50
(牛味噌串焼き) *GF
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled
Tori Dango　$10.50
(鶏肉団子)
Hand made, tender chicken meat balls with caramelized onion, asparagus, and shiitake. Served skewered with a sweet soy glaze
Menchi Katsu　$15.50
(メンチカツ)
Strip loin beef chopped and formed into patties with caramelized onion. Panko breaded, deep fried, and served with shredded cabbage

VEGETABLES:
Hot
Ninnikunome Itame　$7.50
(ニンニクの芽炒め) *Vg *GF upon request
Garlic scapes sautéed in sesame oil with a splash of soy sauce
Kiriboshi Daikon　$9.50
（切干大根）
Strips of dried daikon radish, shiitake, abura age (tofu), and bamboo simmered in a rich soy dashi stock. Tapas portion
Yasai Korokke　$8.95
(野菜コロッケ) *D
Vegetable croquettes made with potato, caramelized onion, asparagus, carrot, and corn panko breaded and deep fried

SEAFOOD:
Hot
Kanpachi Kama Daikon $15.95
(関八大根)
Amberjack collar simmered with hearty pieces of daikon radish in a robust soy-ginger stock (available as a main in a bento box)
Ika Kakiage Tenpura $12.95
（烏賊かき揚げの天ぷら）
A medley of thinly sliced vegetables and squid battered and lightly fried to a crisp
Maguro Kaku-Ni $9.95
(鮪の角煮)
Tuna slow simmered in a rich, ginger, sake, and soy stock

DESSERT:
Matcha Red Bean Ice Cream cake
(抹茶と小豆アイスクリームケーキ)*D
Homemade green tea and red bean ice cream layered with green tea pound cake
Blueberry Crème Brûlée
(ブルベリークレーム ブリュレ)*D
Baked custard with a crisp, caramel top. Made with local, pasture-raised eggs and homemade blueberry Jam
House-Made Ice Cream
(アイスクリーム) *D *GF
*made with pasture-raised, local egg and fresh cream
Brown Sugar (黒糖)
Black Raspberry Chip
（ブラックラスベーリチップ）
Wagashi
(和菓子) *GF *Vg
Sasa Mochi (笹餅)
Bamboo wrapped mochi with red bean paste
Sakura Mochi (桜餅)
Two pieces of red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf
Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly
Adzuki Daifuku (大福餅)
A delightful chewy rice cake speckled with red adzuki beans and filled with sweetened red adzuki bean paste