---SEASONAL SOUPS AND SALADS---
Akamoku Miso Soup
Akamoku (sargassum seaweed) has a distinctive texture and earthy flavor. It grows on rocky reefs in the calm seas of Japan and is known for its health properties. *$2 addition for substitution with meal

Seasonal Salad　(サラダ)
Locally grown produce (lettuce, heirloom cherry tomatoes, radish, carrot, and green onion) served with house made yuzu dressing *$3 addition for substitution with meal

Kabocha Suri Nagashi (かぼちゃのすり流し)
Hot, puréed soup made with caramelized onion and locally grown Japanese pumpkin. *available in place of miso soup (+$3)

---MEAT---

Buta Takenoko Kiriboshi Daikon　（豚と筍切干大根）
Strips of house dried daikon radish, bamboo shoots, and tender pork simmered with tofu skin in a seasoned soy dashi

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

Wagyu Amiyaki　(和牛網焼き)
Thinly sliced, bite sized pieces of Ohio raised Wagyu beef quickly seared on a special “ami” or net patterned grill. Served warm with yuzu kosho and grated horseradish

Kurobuta Misozuke (豚バラのみそ漬け)
Two charcoal grilled skewers of scallions and Berkshire pork belly marinated in sweet red miso sauce

Gyu Suji　(牛すじ煮込み)
Angus beef tendon stewed until meltingly tender in a rich soy sauce with onion and yam noodles

---VEGETABLES---

Seasonal Tenpura Appetizer 　 （季節の天ぷ)
A medley of fresh, seasonal vegetables and Japanese fish tenpura battered and lightly fried. *ask your server about the current content

Kabocha Fukumeni 　(南瓜含め煮)
Decoratively carved creamy, Japanese pumpkin simmered until very tender in a seasoned soy dashi

Yaki Nasu (焼き茄)
Local, Japanese eggplant grilled over charcoal imparting a roasted flavor, peeled and served hot with katsuobushi (bonito flakes) and freshly grated ginger

Nasu Shigiyaki　(なすのしぎ焼)
Sliced rounds of locally grown, Japanese eggplant broiled with a spread of lightly sweetened, red miso sauce

---FROM THE SEA---

Tachiuo Shio Yaki　(太刀魚の塩焼き)
Beltfish, or Japanese sword fish, known for its long sword like body, tender textures, and pronounced but not overly fishy flavor, grilled over charcoal with sea salt

Wakasagi Tenpura　（公魚磯辺揚げ天ぷら）
Seven pieces whole, Japanese smelt from Hokkaido wrapped in shiso and fried in special tenpura batter with seaweed

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

Kaki Furai　(牡蠣フライ)
Six Pacific oysters, panko breaded and deep fried. Served with shredded cabbage and house sauce

Gindara Kama Saikyo Yaki (銀鱈ｶﾏの西京焼き)
Very Tender Black Cod collar, marinated in a white miso sauce and grilled over charcoal

---HOMEMADE DESSERTS---

Black and White Cookie Cheesecake
(黒と白いクッキーチーズケーキ)
Smooth and luscious, double-layered cheesecake made with Italian cheese, dark chocolate, and vanilla bean with a crunchy chocolate cookie crust

Kabocha Crème Brûlée (南瓜クレーム ブリュレ)
Baked custard with a crisp, caramel top. Made with local, pasture-raised eggs, creamy and robust Japanese pumpkin, and organic spices

Kabocha Ice Cream (南瓜アイスクリーム)
Made with local, pasture-raised eggs, locally grown, robust Japanese pumpkin, and organic spices

Vanilla Mint Brownie Ice Cream
(ミントとブラウニーアイスクリーム)
Made with local, pasture-raised eggs, and dark chocolate, chewy brownie pieces

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