main garden dining defining tradition since 1972

chef’s recommendation salads NAKATO HOUSE SALAD 11 TAKOYAKI 10 mixed greens, cherry tomato, bell pepper, edamame, popular street food from Osaka with bits of octopus and dough inside a slightly crispy shell, and onion served with Nakato ginger dressing garnished with takoyaki sauce, mayo, bonito flakes, seaweed, and ginger SALAD TRIO 12 boiled spinach goma-ae with sesame dressing, GRILL SQUID ON SKEWER 3 (1 skewer) 10 wakame cucumber salad, and seaweed salad choice of lemon butter, teriyaki or sea salt SASHIMI SALAD* 14 mixed greens served with assorted sashimi and “DANCING” YAKI UDON 18 avocado stir fry udon “teppanyaki” style with garlic butter and soy sauce, and assorted seafood SALMON SKIN SALAD 8 crispy salmon skin over mixed greens served with UME SHISO PASTA 5 signature Nakato ginger dressing Japanese style garlic pasta mixed with “umeboshi”, garnished with chiffonade shiso. SOBA SALAD 10 WAGYU STUFFED BELL PEPPER 15 buckwheat noodles tossed with cucumber, seaweed, and sesame dressing garnished with 4 oz of Wagyu stuffed in half red pepper, served with Japanese Worcestershire sauce. boiled quail eggs

OKONOMIYAKI 10 TOFU SALAD 10 Japanese savory pancake containing a variety of ingredients in a wheat-flour-based Mixed greens topped with soft tofu and served batter. consists of egg, cabbage, red ginger, shrimp, tempura flakes, nori and served with sesame dressing with okonomiyaki sauce and mayo. add udon +2.00

A-5 MIYAZAKI WAGYU BEEF ISHIYAKI STYLE 120 tempura & fried dishes served on a hot stone CALAMARI TEMPURA 11.50 lightly fried cuttlefish appetizers VEGETABLE TEMPURA 10.50 EDAMAME 6 TUNA TATAKI* 11 31 boiled soy beans in a pod seared dressed with ponzu vinaigrette LOBSTER TEMPURA (FULL TAIL) GARLIC EDAMAME 7 CRISPY SPICY TUNA* 17 ASSORTED TEMPURA “MORIAWASE” 24 minced tuna mixed with spicy aioli, sesame white fish, shrimp, scallop, calamari, crab, and CHAWAN MUSHI 10 oil, and dry chili over crispy rice, topped vegetables Japanese savory egg custard with micro green and jalapeño SHRIMP TEMPURA 12 GYOZA 10 six deep fried or pan fried pork dumplings SHIMA AJI CARPACCIO* 25 thinly sliced striped saurel dressed with SOFT-SHELL CRAB TEMPURA 14 SHUMAI 8 Japanese olive dressing KARA AGE 9 three fried or steamed shrimp dumplings Japanese style deep fried chicken HAMACHI JALAPEÑO* 18 YAKITORI SKEWER 7 thinly sliced yellowtail dressed with house chicken skewers with teriyaki sauce or sea salt made ponzu sauce JAPANESE MUSHROOMS 11 catch of the day TUNA TAR TAR* 20 sautéed with spinach in light soy sauce and BAKED MUSSELS 18 butter cubed tuna with chives, fried onion, with masago and spicy aioli avocado, soy sauce, sesame oil, topped with NASU DENGAKU 8 mango, wasabi tobiko and micro greens STEAM GRILLED SEA BASS 20 grilled eggplant with miso chilean sea bass steamed and grilled in “kobu” SASHIMI PLATTERS seaweed broth AGEDASHI TOFU 8 GINDARA 20 BOTAN* 37 miso marinated grilled black cod BEEF NEGIMAKI 15 13 cuts of Chef’s choice assorted sashimi FUJI* 47 HAMACHI KAMA 17 grilled yellow tail collar ANKIMO PONZU 12 15 cuts of Chef’s choice deluxe sashimi known as the “foie gras of the sea”steamed SMOKED SALMON KAMA 13 monkfish liver chilled and served with ponzu *contain raw ingredients grilled smoked salmon collar vinaigrette nakato signature fillers TEMPURA UDON 10 TRADITIONAL COMBINATION TRADITIONAL thick flour noodles in a soup with shrimp tempura JAPANESE “SHOKADO” DINNER 25 “SUKIYAKI” HOT POT NABEYAKI UDON 13.50 BENTO BOX 50 served with appetizer kara age 60 thick flour noodles in a soup, with vegetables, and fried shrimp dumpling egg, and shrimp tempura Thinly sliced sirloin beef, tofu, Five seasonal chef’s choice items konnyaku-yam noodles, & served in a shokado box set. SOBA 14 Choose 2(two) of the seasonal vegetables cooked in choice of buckwheat or green tea noodles following. house made sukiyaki sauce Menu consists of served hot or cold SHRIMP TEMPURA add two shrimp tempura +4.00 SASHIMI PLATTER* “SHABU-SHABU” TEMPURA CALAMARI TEMPURA INANIWA UDON 12 ASSORTMENT VEGETABLE TEMPURA FONDUE HOT POT served hot or cold add two shrimp CHAWAN-MUSHI CHICKEN TERIYAKI 60 tempura +4.00 SUNOMONO CHICKEN KATSU A Japanese “Kobu” broth STEAMED RICE OR BROWN RICE 3 (VINAIGRETTE DISH) fondu with thin slices of sirloin GRILLED BLACK COD SALMON TERIYAKI beef, tofu, konnyaku-yam SHRIMP FRIED RICE 8 noodles, and seasonal VEGETABLE FRIED RICE 5 Entrées are served with Miso soup, “Oshinko” Japanese Pickle vegetables FRIED BROWN RICE 6 served with house made CHICKEN FRIED RICE 7 Substitute Fried Rice for 3.75 Substitute Steamed Brown Rice for 1.00 ponzu & sesame dipping sauce MISO SOUP 3.5 SEAFOOD MISO 10 with seasonal seafood An 18% service charge will be added to check for party of 5 or more guests main garden dining defining tradition since 1972 refreshments wine & beer BOTTLED WATER 7 REDS BEER Saratoga (Still/Sparkling) CABERNET SAUVIGNON DOMESTIC - 12OZ J Lohr, Paso Robles, CA 11/44 Bud Light 5 SOFT DRINKS 3.5 Coke, Coke zero, Lemonade, Ginger Ale, Freakshow, Lodi, CA 12/48 Budweiser 5 Sprite, Roy Rogers, Shirley Temple, Austin Hope, Paso Robles, CA 68 Miller Lite 5 Sweetened Tea, Unsweetened Tea Faust, Napa Valley, CA 110 Michelob Ultra 5

“RAMUNE” 5 PINOT NOIR IMPORTS - 12OZ Classic Japanese soda pop A by Acacia, Carneros, CA 9/36 Heineken 6 (original or strawberry) Meiome, CA 13/52 Corona 6 MALBEC JUICES 4 Orange, Pineapple, Cranberry JAPANESE - 20OZ Piatelli, Mendoza Argentina 12/48 MILK 3 Sapporo 9 GREEN TEA 4 Asahi “Super Dry” 9 RED BLEND Kirin Ichiban 9 RED BULL 5 Hedges CMS, Columbia Valley, WA 11/44 Orion 10 WHITE signature cocktails CHARDONNAY CRAFT - 12OZ STRAWBERRY MARGARITA 13 Bread & Butter, CA 10/40 Sweetwater 420 6 Tequila, Tres Agave Organic Strawberry Margarita Kendall Jackson, CA 12/48 Sorry “Umami” IPA 9 Hitachino Nest “White Ale” 10 Mix, Lime juice. Stags’ Leap, Napa Valley, CA 68 WHISKEY PASSION SOUR 13 NON-ALCOHOLIC - 12OZ Whiskey, Passion fruit, Lime juice, Soda SAUVIGNON BLANC Heineken 0.0 6 Kim Crawford, New Zealand 13/52 COFFEE MARTINI 13 Vodka, Cold Brew Concentrate, Coffee Liquor DRAFT PINOT GRIGIO Sapporo Draft, Rice Lager 6 LAVENDER GIN FIZZ 13 Luna Nuda, Trentino-Alto Adige, Italy 10/40 Stella Altois, Belgian Lager 7 Gin, Lavender simple syrup, Lemon juice, Egg white Tropicalia, IPA, Creature Comforts 8 RIESLING Basement, IPA, Scofflaw Brewing 8 GODZILLA 12 Fritz Zimmer, Mosel, Germany 13/52 Coconut vodka, Hypnotiq, Melon Liquor and Pineapple Trully Hard Seltzer 5.5 Juice SWEET TOKYO TEA 12 Baci Dolci Sweet Kiss, Veneto, Italy 11/44 sochu Vodka, Gin, Rum, Tequila, Triple Sec, Melon Liquor, Bartenura Moscato, Italy 11/44 BARLEY 麦 Sweet & Sour with Splash of Sprite Choya Plum Wine 10/40 Kakushigura, Kagoshima 9/90 MATCHA SOUR 12 SWEET POTATO 芋 Toki Japanese Whiskey, lemon juice, simple syrup, BUBBLY matcha Shiranami, Kagoshima 8/80 Candoni Prosecco, Italy 11/44 Aka Kirishima, Miyazaki 10/100 GEORGIA PEACH SANGRIA 12 Taittinger Brut La Française NV, Champaign, Kappa No Sasoimizu, Miyazaki 13/130 White Zinfandel, Peach Schnapps, Pineapple Juice France 80 Heihachiro, Miyazaki 15/150 ASTRO BOY 12 PINK Hennessy VS, Whiskey, Melon Liquor, Apple Pucker, Pineapple Juice and Splash of Grenadine Whispering Angel Rosé, Côtes de Provence, France 13/52 FISHBOWL 34 Choose from any of our Specialty Cocktails Serves 2 or more sake serving size: 150ml/5oz 300ml/10oz 720ml/24oz SESSHU OTOKOYAMA TOKUBETSU DASSAI 45 JUNMAI DAIGINJO 32 desserts 13/25/68 full body with subtle fruity aroma and flavor. dry, light sake with creamy texture, citrus and (300mL) MANHATTAN CHEESE CAKE 12 melon finish. (720mL) graham cracker crust with white KUBOTA MANJYU JUNMAI DAIGINJO chocolate chantilly HAKKAISAN TOKUBETSU JUNMAI 32 220 well-balanced, mellow, elegant sake. (300mL) “1000 celebrations” fruity aroma, slightly creamy and smooth finish. (720mL) CHOCOLATE MOUSSE CAKE 12 KUBOTA SENJU GINJO 17/32/73 dark chocolate mousse with crème dry clean sake with layered of flavored. Can be DASSAI 45 NIGORI JUNMAI DAIGINJO 32 brulee and hazelnut cookie chocolate enjoyed hot or cold. (720mL) soft, airy and flavorful cloudy sake. (300mL) genoise CHIYOMISUBI TOKUBETSU JUNMAI SHIRAKAWAGO SASANIGORI 28 19/36/95 dry delicate creamy with long finish JAPANESE TIRAMISU 12 elegant aroma of fruits, well-balanced flavor of (300mL) sweetness & acidity with a hint of spices. (720mL) JAPANESE GREEN TEA SHO CHIKU BAI CRÈME DE SAKE 22 SHO CHIKU BAI GINJO 22 CRÈME BRÛLÉE 12 sweet, rich and distinctive rice flavor delicately fruity and dry. (300mL) (375mL) classic crème brûlée with Japanese “sencha” green tea HORIN JUNMAI DAIGINJO 29 delicate fruity nose, well-balance with long finish. TYKU CUCUMBER 24/44 (300mL) a very refined sake with a cucumber flavor. ICE CREAM 5 (720mL) Green Tea KIKUSUI ORGANIC JUNMAI GINJO 30 MOONSTONE PEAR GINJO 11/20/42 Ginger brewed from organic grown rice. Fruity, Vanilla medium body with clean finish. (300mL) A pleasant balance of crisp ginjo saké with a hint of dryness and fresh, lightly sweet pear. Red Bean HAKKAISAN JUNMAI GINJO 19/36/95 (720mL) Mango Sherbet spicy nose of apples and roasted nuts with clean Black Sesame finish. (720mL) SAKE FLIGHT 20 Samples of 3 premium sake. SASAMOCHI 6 RYUJIN “DRAGON GOD” NAMA GENSHU 15/28/62 traditional green tea rice cake with undiluted fresh and fruity with smooth finish. red bean filling served warm (720mL) wrapped in bamboo leaf