BEER JUNMAI GI NJO WI NE ~ ? ? ? draft layered, complex, light, and fragrant sparkling kirin ichiban 5 japanese puppet show / bunraku - 300ml zardetto / prosecco / italy 11 / 40 sapporo 6 sweet and acidic, rich with melon fruit flavors 22 ask your server for seasonal rotation ! vietti / moscato d?asti / italy 11 / 40 12 oz kaku-rei / aoki - 300ml aromatic and floral, hints of banana and pear 40 luc belaire gold / brut / burgundy, france / 187 ml split 17 kirin light 4 luc belaire / rosé / provence, france / 187ml split 17 asahi dry 5 karen coy / ichishima - 500 ml ginga kogen 8 hints of lychee, apple, and strawberry, complex, sweet, and slightly acidic 45 veuve clicquot / brut / france 125 hitachino nest 8 besserat de bellefon / blanc de blanc 142 far yeast 8 JUNMAI DAI - GI NJO NON- ALCOHOLI C BEVERAGES white fragrant, highest grade of bottled ca montebello di luigi scarani / pinot nero / italy 10 / 36 perrier, aqua panna, ramune 4 otter fest / dassai 50 - 300ml teas full bodied chewy fruit overtones. subtle, sweet grape and berries 25 torresella / pinot grigio / italy 10 / 36 thai tea, , ginger 4 s?t? - 300ml blue fish / riesling / germany 10 / 36 fountain fresh apple and lime zest, hints of cucumber, medium dry finish 30 coke, diet coke, , ginger ale 3 hook & ladder / chardonnay / russian river valley 13 / 48 pearls of simplicity / kyoto - 300ml COCKTAI LS ~ ? ? ? ? bright and floral, hints of honeydew and lemon 35 joseph drouhin / chablis / france 14 / 52 sake & tonic - draft chokaison / tenju shuzo - 300ml fault line / sauvignon blanc / new zealand 9 / 32 yuki otoko yeti honjozo sake, sweet vermouth, elderflower soft, smooth, layers of gentle fruit elements with floral notes of gardenia 45 tonic 9 the inquisitor / sauvignon blanc / south africa 12 / 44 the rich and revered sage / genzo - 720ml paul blanck / pinot blanc / france 11 / 40 japanese mimosa medium dry, rich, balanced with a full finish 85 sake and prosecco 9 clos de la butte / muscadet / france 12 / 44 brewery of a thousand fortunes / sempuku kura - 720ml medium body, refreshing, clean, and smooth 95 koyuki plum wine 7 / 24 SAKE ~ ? kansansui / kitaya - 720ml cloud chaser / rosé / france 14 / 52 sake flight (3 x 2oz) clean, notes of lychee and melon with notes of rice 110 assortment of seasonal specialty sakes 25 mattias et emile roblin / sauvignon blanc / sancerre 17 / 65 kirinzan - 720ml sho chiku bai warm classic elegant, refined, notes of lily, peach, and citrus 160 red medium dry, smooth, well balanced and full bodied 6 / 9 bushido concannon / petit sirah / california 9 / 32 ?way of the warrior? sake on draft 10 / 15 NI GORI felino / malbec / mendoza 12 / 44 JUNMAI / HONJOZO unfiltered. sweet, thicker texture ancient peaks / cabernet sauvignon / california 14 / 52 pure sake made only from rice, water, and koji. silky mild / sho chiku bai - 375ml novelty hill / red blend / columbia valley 14 / 52 traditional bold and sweet, rich, robust flavors 15 nama genshu / gold funaguchi kikusui cloudline / pinot noir / oregon 13 / 48 unpasteurized and undiluted sake - pure 19% alc. perfect snow / kikusui / nigori junmai - 300ml full bodied and sweet, mildly acidic. 21% alc. 25 roserock / pinot noir / eola-amity hils 17 / 65 200ml 15 / 1000ml 75 paul hobbs cross barn / cabernet sauvignon / napa valley 120 soto black dassai - 300ml premuim jumai, clean, crisp ,touch of - 180ml 15 refreshing, semi-dry, smooth and light 40 chateau batailley / bordeaux / france 156 mans mountain / hizo otokoyama - 300ml daku / musashino - 500ml robust, earthy, dry finish - 15.5% alc. 18 medium body, creamy with notes of tropical fruits 45 tenzan / jizake tenzan - 300ml rice forward, medium dry and full bodied 25

cold tastings raw hot tastings cooked nigiri (1 piece) / (2 piece) r a w makimono ( rolls) raw hamachi carpaccio handmade ebi gyoza maguro tuna loin 5 / 10 spicy tuna japanese yellowtail, yuzu , , shrimp, , fried enoki, mojo vinaigrette 15 sake salmon 3 / 6 tuna,chives, masago, spicy sauce 8 kaf?r lime oil, thai kosho, serrano peppers 17 sake toro salmon belly 4 / 8 booki booki maguro truf?e tempura shrimp, mayo, avocado topped with spicy tuna, tuna, bubu , shiitake crema, shrimp, seasoned vegetables, tempura sauce 10 hamachi japanese yellowtail 3 / 6 bubu arare 13 balsamic truffle soy, serrano peppers 21 kama hamachi toro yellowtail belly 4 / 8 double tekka leche de tigre hamachi or kanpachi collar, ponzu 14 hirame ?uke 3 / 6 spicy tuna, takuwan, ohba topped with tuna, salmon ceviche ,truffle pate, kizami , saba mackerel 3 / 6 house infused tamari, kizami wasabi 21 aji amarillo, smoke trout roe , sunchoke chips 17 rock shrimp unagi eel 4 / 8 tobanjian aioli, chive, yuzu tartar 12 chill hirame "kilawin style" amaebi sweet shrimp 5 / 10 salmon, yellowtail, masago, chives, fluke, coconut ceviche, cilantro oil, micro cilantro, nabe hotategai scallop 4 / 8 tobanjian aioli, avocado 12 yuzu, shallots, serrano peppers 17 furikake crispy rice, bonito ?akes, egg yolk, soy with your choice of vegetable hawaii x.o greens avocado with peach balsamic 2 yellowtail, avocado, tobanjian aioli, crispy shallots, pork jowl 18 topped with white fish, lemon con?t, kaiware, pink salt 15 edamame 36 hour sous vide / local mushrooms 16 takuwan pickled radish 2 hokkaido sea salt 4 kampyo pickled gourd 2 yuca fritters lump crab, tempura ?akes, avocado, tobanjian aioli garlic togarashi pepper 5 mushroom local and seasonal market price garlic 5 spicy tuna , avocado puree, serrano peppers, sweet chili topped scallops, black garlic, orange chili sauce 17 garlic kimchee 5 17 caviar zen truf?e parmesan cheese 7 berkwood st louis sticky ribs ikura marinated salmon roe 4 / 8 smoked salmon, avocado, tempura flakes topped with tuna, sambal salsa, micro cilantro 15 wakame braised then crispy tempura , tossed in smoked chili wasabi tobiko flying fish roe 3 / 6 hiyashi seaweed, cucumber ,togarashi 7 hoisin,served over purple cabbage asian slaw 16 yuzu tobiko flying fish roe 3 / 6 akami unagi spicy tuna, tempura kampyo topped with eel, avocado, booki salad masago smelt roe 3 / 6 kabayaki, furikake, kaiware 17 spring mix, enoki, tomatoes, cucumber, ginger dressing 7 house made sweets moriawase raw lv lump crab, tempura flakes, asparagus, orange chili C- 4 chef?s assortment of the daily catch with toppings, brussels sprouts chocolate lava cake with dulce de leche, vanilla ice topped with torched wagyu, shiitake crema 19 peach balsamic, togarashi 7 cream, chocolate ganache sauce 10 and condiments served with house infused tamari & fresh grated wasabi hamachi heat shishito peppers carrot cake nigiri moriawase 45 hamachi, kobachi sauce, cucumber topped with seared lion head?s pepper, umami soy, bonito ?akes 7 carrot puree, cinnamon glaze, walnut brittle, pickled hamachi, tosa soy, housed pickled soy chili sambal 19 raisins,cream cheese icing, orange ginger ice cream12 sashimi moriawase 50 ghost soups vegetable moriawase 19 tempura eel, tobanjian aioli, kaiware topped torched salmon, sweet chili 17 , shiitake, seaweed, negi 4 vietnamese summer tuna, tempura shrimp, mixed greens, garlic miso alioli, special (only on sunday) rice paper, grapes, nuoc mam 15 ask your server for more details

parties of 6 or more subject to gratuity executive chef / owner: Henry Moso Kabooki East Orlando Items are served raw or undercooked or may contain raw or undercooked ingredients. Consuming raw undercooked meats, poultry, seafood, shellfish or eggs may increase risk of food born illness.