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Kobachi Osusume Sashimi Zuke Zuke raw & marinated 漬け Ebi 12 HOUSE raw spotted shrimp with yuzu-soymilk foam & ikura MADE Uni Toast 15 toasted japanese shokupan, topped with cherry blossom smoked uni TOFU seasoned with soy 12 Seared Salmon 16 lightly seared salmon with garlic-sansho pepper sauce & kaiware V // GF Kampachi 12 freshly scooped tofu served amberjack sashimi in a white sesame sauce with scallions warm with wari-joyu Maguro & Avocado Salad 12 tuna and avocado tossed in a wasabi-soy dressing with nori Freshly made at 5:00, 6:00, 7:00 & 8:00 pm Hotate 22 raw scallop & seasonal truffles in a truffle-ponzu sauce with oba Madai 12 GF seabream sashimi, cucumbers, pickled plums & myoga Kobachi Osusume Sashimi small bites chef's recommendations thinly sliced fresh fish 小鉢 お勧め 刺身 Edamame 7 Daily Special Six Pieces 28 chilled edamame soaked in dashi Chawanmushi 24 chef's fresh market selection 2 (vegan option available) steamed egg custard served with slices, 3 kinds of fish seasonal truffles Oshinko 8 V // GF Ten Pieces 42 house-made nukazuke pickled Uni Ice-Cream 20 chef's fresh market selection 2 vegetables savory house-made uni ice slices, 5 kinds of fish cream with fresh sea urchin Ohitashi 12 V organic vegetables in a chilled rosemary-konbu broth Consuming raw or underCooked meats, poultry, seafood, shellfish, or eggs may inCrease your risk of foodborne illness Salad & Yasai Sakana & Niku Shime & Soups salad & vegetables fish & meat to finish サラダ 野菜 魚 肉 〆 汁物 Kale Salad 16 Saikyo Miso Cod 24 GF Rice Pot kale, pine nuts, grapefruit, goat broiled alaskan black cod slow cooked rice in a clay pot cheese, fried gobo chips, grapes, marinated in saikyo miso with seasonal ingredients with yuzu-ponzu vinaigrette Salmon 28 Truffle 60 Vegetable 26 28 GF Grilled Lobster Please allow 40 minutes. Tomato & Truffled ½ maine lobster grilled, flash- fried purple potatoes, gobo, lotus Burrata 28 GF Kaisen Don 18 root chips, yuzu miso sauce topped with dashi gelée, sumiso, assorted raw fish served over a plum, kaiware and oba bed of rice with goma dare sauce Rosemary & Sage Salmon & nori Sonomama Yasai 15 V Nitsuke 18 raw organic vegetables in a bed salmon filet, rosemary-sage Udon 16 V of edamame-sesame-tofu cream glaze, gobo, renkon shiitake mushrooms, wakame seaweed, udon noodles & Temomi Salad 14 Jidori Chicken 20 GF scallions in a konbu-dashi broth romain, baby arugula, avocado, organic chicken, sake-kasu miso, jako, white-sesame dressing, nori cresson, hydroponic watercress Miso Soup 5 V // GF konbu-dashi miso soup, served Miso Oden 20 V Chicken Nanban 18 with wakame & scallions turnips, daikon, konnyaku, lightly fried organic chicken, shiitake mushrooms & cabbage, garlic-carrot-ginger marinade Seafood Miso Soup 7 GF served in a konbu-dashi broth topped with japanese tartar chef's daily selection of fresh topped with hatcho miso sauce seafood & scallions in a konbu- dashi miso soup Yasai Tempura 20 V // GF Washugyu 60 organic vegetables, lightly fried, grilled washugyu beef, grilled served with yuzu and wasabi seasonal vegetable, Japanese infused salts steak sauce Kawari Baked Ninjin 14 Miyazaki Wagyu A5 130 GF sushi with toppings baked organic carrot on a bed of 8 ounce selection of A5 grade かわり寿司 barley-miso mayonnaise japanese beef Yaki Shabu Sushi 20 seared washugyu ribeye shabu Tofu Ganmodoki 15 V // GF sushi with garlic soy mushroom fritter with seasonal vegetables in a mushroom sauce Foie Gras Temaki 22 build your own handroll with foie gras sauteed in butter soy Ikura Temaki 20 build your own handroll with seasoned salmon roe Consuming raw or underCooked meats, poultry, seafood, shellfish, or eggs may inCrease your risk of foodborne illness One Two vegan 一 二 Zuke House Made Tofu chef’s selection of 3 crudo served warm with wari-joyu appetizers Sonomama Yasai Kale salad raw organic vegetables on a bed K kale, pine nuts, grapefruit, local of edamame-sesame-tofu crème goat cheese, fried gobo chips, A yuzu-ponzu vinaigrette Miso Oden turnips, daikon, konnyaku, I Saikyo Miso Back Cod maitake and shiitake broiled alaskan black cod mushrooms, cabbage, served in marinated in saikyo miso a kombu dashi broth and topped S with hatcho miso E Jidori Chicken organic free-range chicken, Vegetable Tempura sake-kasu miso, cresson, grilled assorted organic vegetables with K purple potatoes yuzu and wasabi salts I Kaisen Don Udon assorted raw fish served over shiitake mushrooms, wakame a bed of rice, goma dare sauce, seaweed, udon noodles and nori scallions served in a konbu M dashi broth Dessert seasonally prepared Dessert E seasonally prepared N U 115 Consuming raw or underCooked meats, poultry, seafood, shellfish, or eggs may inCrease your risk of foodborne illness Dessert デ ザ ート Hoji-Cha Panna Cotta 12 Japanese roasted green tea with seasonal sorbet & hoji-cha crisp Monaka Sandwich 8 Choice of ice cream with sweet red beans and berries Soba Tea Brûlée 9 GF Buckwheat tea brÛlée with buckwheat shortbread Cookie Plate 7 Assorted Japanese tea shortbreads Housemade Ice Cream 4 GF Scoop of premium matcha, hoji-cha, genmai-cha, earl gray, or caramel Sorbet 4 V // GF Scoop of rhubarb with strawberry, summer citrus, corn milk sorbet, or soymilk sorbet Chocolate Tart with Yamazaki Whisky Ice Cream 16 Warm chocolate tart, with Yamazaki whisky & kokutou ice cream Strawberry Kiwi 12 V // GF Lavender-marinated seasonal fruits with a soymilk sorbet Consuming raw or underCooked meats, poultry, seafood, shellfish, or eggs may inCrease your risk of foodborne illness.
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