We have a variety of vegetable and meat appetizers this weekend.
We also have some delectable desserts for Valentine's Day!


 SPECIAL APPETIZERS:

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


Ankimo 　
(鮟肝)
Steamed monkfish liver, very mild flavored with a unique, cheese-like texture, served with ponzu dipping sauce


Potato Salad　
（ポテトサラダ）
Japanese style, creamy potato salad made in house with pickled cucumber, onion, and tender carrot


Aspara Shira Ae　
(アスパラガスの白和え)
Fresh asparagus blanched, chilled, and served with a smashed tofu and sesame sauce with a creamy texture and slight nutty flavor


Wagyu tataki　
和牛たたき
Ohio sourced Wagyu top sirloin pan seared to medium rare. Served cold, thinly sliced with wasabi


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


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


Tako Kara Age　
(蛸頭のから揚げ)
Chewy, flash fried octopus head coated with a seasoned, crispy shell


HOMEMADE DESSERTS


Chocolate Tuxedo Cake
Chocolate and vanilla mousse layered on top of a brownie base, covered with a white/dark chocolate ganache shell


Matcha Mousse Tower
Sandwich of delicate sponge cake and mascarpone cream enveloped in green tea mousse


Blood Orange and Berry Gelée
Two layers of sparkling wine jelly enhanced with fresh blood orange and mixed berries


Raspberry Chip Ice Cream (ラズベリーチョコチップアイスクリーム)
Made with local, pasture-raised eggs, fresh berry purée, and organic dark chocolate


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


Brown Sugar Ice Cream (黒砂糖アイスクリーム)
Made with local, pasture-raised eggs and dark brown sugar