APPETIZERS:
Gobo Kinpira　$7.95
（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

Kaki Furai
(牡蠣フライ)
Six Pacific oysters, panko breaded and deep fried. Served with shredded cabbage and house sauce or served as a meal with curry and rice

Uzura Sanho Yaki　$13.50
(鶉 山椒焼き)
Quail marinated in a soy-peppercorn sauce and grilled. Served bone-in.

Butabara Shio Koji      $8.50
(豚バラ塩麹)
Two charcoal grilled skewers of scallions and fatty pork belly marinated in a sake starter

Shishito Shōga Yaki $8.50
(獅子唐辛子ショウガ焼き)
Locally grown Japanese green and red peppers with a mild, juicy flavor bathed in ginger infused soy sauce and blistered over charcoal

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

Hakurei Kabu to Atsu Age Dofu Fukumeni　$10.50
(蕪と厚揚げ含め煮)
Local, tender, white turnips simmered in a light dashi broth. Served with flash fried tofu.

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

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

Yaki Kaki　$5.50
(焼牡蠣)
Large pacific oyster grilled on the half shell and served with ponzu dipping sauce. *Sold individually

Cha Zaru Soba　$10.00
(茶そば)
Al dente buckwheat noodles made with green tea. giving them a shade of green and a matcha flavor. Served chilled with a house-made soy dipping sauce, chopped scallions, and wasabi