SUSHI /SASHIMI:
Ami Aji (Horse Mackerel, from Japan)
Shima Aji (Yellowjack, from Japan)
Hondai (Snapper, from Japan)
Kanpachi (Amberjack, from Japan)

SOUPS and NABEMONO (hot pots)
Gindara Nabe (A hot pot of black cod, Napa cabbage, and tofu in a light stock)
Kaki Nabe (Pacific oysters cooked in a red miso broth with vegetables and tofu)
U-Dofu (A hot pot made with a light kelp broth, tofu, napa cabbage, and shiitake mushroom)
Nabeyaki Udon (A hot pot made with a fish stock with chicken, udon noodles, a poached egg, spinach, fish cake, scallions, and a tenpura shrimp)

CURRY
Thick, Japanese style curry with pork and vegetables. Served with rice and a choice of deep fried pork, chicken, or shrimp.

APPETIZERS
VEGETABLES
-Ume Natto (Fermented soybeans mixed with cucumber, pickled plum paste, and cucumber)
-Yasai Gomokuni (Hearty pieces of daikon radish, lotus root, konnyaku, bamboo shoots, and shiitake mushrooms simmered in a light fish, soy stock)
-Hijiki (Black seaweed, carrots, konnyaku, and Abura age/flash fried tofu simmered in a slightly sweet soy stock)
-Gobo Kara Age (Flash fried burdock root)
-Ninnikunome (Sautéed garlic sprouts with sesame oil and a splash of soy, vegetarian friendly)
-Shiitake Foil Yaki (Shiitake mushrooms wrapped in foil and steamed in butter and a pinch of salt, vegetarian friendly)

MEAT
-Gyu Suji (Beef tendon slow simmered in a rich ginger soy stock with yam noodles, available a la carte style and donburi style)
-Butabara Shiokoji Kushiyaki (Two skewers of koji marinated pork belly and green onions)
-Kushi Katsu (Onion and pork shishkabob panko breaded and deep fried)
-Tori Shio Koji (Chicken fillet marinated in sake starter and grilled)
-Ninikunome Tanshio (Thin strips of beef tongue sautéed with garlic sprouts and finished with light soy)

FISH/SEAFOOD
-Ankimo (Sake marinated, steamed monkfish liver served with a citrus soy sauce, chopped scallions, and spicy daikon radish)
-Ika Uni Ae (Thin slices of sashimi yari squid mixed with sea urchin)
-Takowasa (Chopped raw octopus mixed with real, spicy wasabi)
-Goro (Squid liver marinated in a miso and sake paste)
-Kisu Tenpura (Delicate white fish Sillago tenpura battered and deep fried)
-Maguro Tatsuta (Flash fried marinated tuna)
-Ika Ring Furai (Five rings of squid panko breaded and deep fried)
-Kaki Furai (Pacific oysters panko breaded and deep fried to order, served with shredded cabbage; available a la carte or with curry and rice)
-Namadako Karaage (Flash-fried octopus pieces with a flavorful, crispy shell)
-Geso Age (Squid tentacles lightly marinated in a soy ginger sauce and then dusted in potato starch and flash fried)
-Hokke Hiraki (Dried Greenling fish grilled and served with a lemon)
-Sake Kama Yuan (Scottish Salmon collar marinated in a soy citrus sauce and grilled)
-Saba or Sanma Shioyaki (Lightly salted Mackerel fillet or whole Saury Pike grilled and served with freshly grated daikon radish)
-Gindara Saikyo (Black cod marinated in a miso sauce and grilled)
-Hamachi Kama Shioyaki (Yellowtail collar salted and grilled to a buttery perfection)
-Maguro Sanshyo Ni (Tuna steak marinated in a Japanese peppercorn soy sauce, grilled, and tossed with fresh onion and light seasoning)

DESSERTS
-Waffle Cone Sundae (Made to order waffle cone bowls filled with chocolate cake ice cream, real whipped cream and berries)
-Ni Shoku Mame Kintsuba (Vegetarian friendly agar agar bean, jelly cake)
-Pear and Apple Crepe ( Sauteed Fuji apples and Danjou pears with vanilla bean pastry cream wrapped in a thin layer of crepe)
-Brown Sugar Ice Cream (Homemade, smooth and creamy dark brown ice cream)
-Strawberry Mochi Ice Cream (Strawberry ice cream wrapped in glutinous rice "dough")
-Kashiwa Mochi (Red bean paste wrapped in a mugwort flavored glutinous rice layer and covered with a fragrant oak leaf)
-Kudzu Mochi (Red bean suspended in an arrowroot jelly)