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LUNCH SPECIAL HOT ENTRÉES Served Monday through Friday 11:30 am – 2:00 pm Add miso soup & ginger salad Add to any lunch special Miso soup +1 to entree +4 Ginger salad +1 Sizzling Plates cabbage, carrot, onion and broccoli medley with white rice Bento Box TERIYAKI KATSU cabbage, carrot, onion and broccoli medley with white rice, grilled/broiled and brushed with panko coated and lightly fried with ginger salad, spring roll and orange teriyaki reduction Japanese worcestershire sauce BEEF 6 oz 16 TORIKATSU 16 TERIYAKI KATSU USDA Certified Angus ribeye filet chicken breast grilled/broiled and brushed with panko coated and lightly fried with BEEF 14 oz 25 TONKATSU 15 teriyaki reduction Japanese worcestershire sauce USDA Certified Angus ribeye steak pork cutlet BEEF 11.5 TORIKATSU 11 CHICKEN 15 FISH KATSU 17 USDA Certified Angus chicken breast USDA All Natural, antibiotic and white fish ribeye filet TONKATSU 11 steroid free breast CHICKEN 10.5 pork cutlet ADD-ONS SEAFOOD 17 USDA All Natural, antibiotic FISH KATSU 11.5 sea scallop, shrimp, kani, white fish BEEF 3 oz 7 and steroid free breast white fish SALMON 16 SHRIMP SKEWER 6 SALMON 11.5 Faroe Islands or Scottish skin-on filet SCALLOP 7 Faroe Islands or Scottish SHRIMP 16 CHICKEN 6 skin-on filet Alaskan butterfly shrimp SAUTEÉD SEASONAL 7 SHRIMP 11 SEASONAL VEGETABLES 15 MUSHROOMS Alaskan butterfly shrimp SEASONAL 10 334 East Bay Street VEGETABLES Ansonborough Square Tempura lightly battered, delicately fried; served with tentsuyu sauce and white rice Downtown Charleston Noodle Soup SEAFOOD 19 VEGETABLE 17 wheat sanuki udon, dashi kaeshi broth, light vegetables PHONE two pieces each of: shrimp, seasonal vegetables (cabbage, onion, carrot, scallion) and tempura onion straws scallop, kani, whitefish; (843) 720-8568 with seasonal vegetables TEMPURA UDON 10 NABEYAKI UDON 11 SHRIMP 18 tempura shrimp, sea scallop, kani, shrimp, four pieces shrimp with red kamaboko red kamaboko, poached egg HOURS seasonal vegetables Monday - Friday Sushi Bar 11:30 am to 2:30 pm | 5 -10 pm Stir-Fry Noodles chicken breast, cabbage, onion, carrot and broccoli with savory Japanese worcestershire sauce SUSHI SPECIAL 12.5 SASHIMI SPECIAL 12.5 Saturday Sunday California roll, chef’s choice chef’s choice 8 piece 5 piece nigiri sashimi with white rice 5-10 pm CLOSED YAKISOBA 14 YAKI UDON 14 wheat flour ramen noodles wheat flour sanuki noodles ROLL COMBO 12 SUSHI & SASHIMI 16 California roll, cucumber roll, SPECIAL chef’s choice tuna, salmon chef’s choice: 6 piece sashimi; Noodle Soup or yellowtail roll 3 piece nigiri; tuna, salmon or wheat sanuki udon, dashi kaeshi broth, light vegetables yellowtail roll (cabbage, onion, carrot, scallion), tempura onion straws TEMPURA UDON 14 NABEYAKI UDON 15 tempura shrimp, red kamaboko sea scallop, kani, shrimp, Delivery & Online Ordering at TAKEOUT ORDERS Delivery & Online Ordering at ShikiCharleston red kamaboko, poached egg SHIKICHARLESTON.COM CALL (843) 720-8568 SHIKICHARLESTON.COM APPETIZERS NIGIRI / SASHIMI SUSHI ROLLS GYOZA 6 HAMACHI JALAPEÑO 13 NIGIRI SASHIMI SHIKI SC 11 RAINBOW 13 HOUSE SPECIAL 15 pan-seared pork and vegetable yellowtail, thinly sliced jalapeño, 2 PCS 5 PCS (SUPER CRUNCH) California roll, layered tempura shrimp, dumpling scallions, ponzu Korean pear, layered tuna, salmon, avocado avocado, cucumber, O-TORO fatty bluefin tuna belly Japan MP MP shrimp, creamy masago layered barbecue eel, EDAMAME 5.5 DYNAMITE 10 Santa Barbara Nigiri UNI sea urchin MP MP tempura flakes, eel sauce ALASKA 7 masago, eel sauce diamond crystal kosher salt, baked kani, scallop, daikon, Quail Egg +3 salmon, avocado, soybean pods masago, katsuobushi, creamy AMAEBI sweet shrimp Alaska 12.5 25 cucumber, scallion SHRIMP 10 carrot pepper chili ANKIMO monk fish pâté Japan 7 13.5 CUCUMBER 15 HARUMAKI 5 hand-pressed sushi TEMPURA ROLL BINNAGA albacore tuna Korea 5 11 SPECIAL BAGEL 7 tempura shrimp, vegetable spring roll BROILED SPICY 11 — GREEN MUSSELS CHUKA IIDAKO baby octopus Japan 5.5 12 wrapped with English salmon, cream cheese, avocado, cucumber, SHUMAI 5.5 2 pieces per order cucumber, tuna, New Zealand mussels, kani, EBI poached shrimp Canada 4 – avocado, scallion masago, eel sauce steamed shrimp dumpling salmon, kani, masago, creamy carrot pepper chili, ESCOLAR white tuna Hawaii 5.5 12 avocado, scallions, scallions HAMACHI yellowtail Japan/Korea 6 13 LEMON SALMON 14 GREEN RIVER 13 sunomono vinaigrette layered salmon, barbecue eel, kani, USUZUKURI 11 HAMACHI TORO yellowtail belly Japan/Korea 6.5 14 HOKKIGAI surf clam Canada 5 11 lemon, jalapeño, masago, cucumber, thinly sliced red snapper, sunomono kani, avocado Sashimi HOTATEGAI scallop Canada 6 13 CRUNCH 7 layered avocado, TSURAI spicy scallop Canada 6.5 14 Korean pear, creamy eel sauce HOTATEGAI masago, tempura flakes, CALIFORNIA 6 kani, avocado, SMOKED 7.5 sliced seafood IKA squid Japan 5.5 12 avocado MISO SOUP 3 GINGER SALAD 3 RICE 3 cucumber, masago SALMON SKIN — IKURA salmon roe USA Pacific 7.5 16 dashi stock, shiro house-made ginger Nishiki California 5 pieces per order Quail Egg +3 crispy salmon skin, TUNA AVOCADO 7 miso, wakame, dressing, iceburg medium grain INARI fried tofu pocket Japan 4 – SPECIAL CRUNCH 8 masago, avocado, tuna, avocado, tofu, scallion lettuce, grape tomato, white rice KANI KAMA imitation crab Japan 4 9 Korean pear, creamy cucumber, scallion, English cucumber, scallion KURAGE jellyfish Japan 5 10 masago, tempura flakes, eel sauce red cabbage, carrot MAGURO tuna Japan 6 12 avocado, cucumber TUNA ROLL 5.5 SPIDER 10 MASAGO smelt roe Iceland 5 10 tuna, scallions, soft-shell blue crab, Quail Egg +3 SPICY TUNA 7.5 wasabi masago, avocado, SAKE salmon Faroe Islands/Scotland 5.5 12 tuna, spicy masago, cucumber, eel sauce SAKE TORO salmon belly Faroe Islands/Scotland 6 13 SALMON ROLL 5.5 SEAWEED SALAD 6 cucumber, scallion SHIME SABA cured mackerel Norway 5 12 salmon, scallion, wakame, daikon, cucumber, carrot, sesame, ponzu SHIKI SPECIAL 12 SUMŌKU SĀMON smoked salmon Alaska 4.5 10 wasabi SPICY SALMON 7.5 California roll, EBI +2 SQUID SALAD +4 SPICY CONCH +4 TAI red snapper Gulf of Mexico 4.5 10 layered barbecue eel salmon, spicy masago, YELLOWTAIL ROLL 7.5 marinated shrimp tangy ginger soy spicy gochujang TAMAGO sweet egg custard Crafted In-House 4 9 cucumber, scallion TSUBUGAI queen conch Turks and Caicos 5.5 10 yellowtail, avocado, ISOMAKI 9 KANI +1.5 brine pepper sauce TAKO octopus Japan 5.5 12 scallion, wasabi panko-coated lightly-fried, imitation crab BABY +4 COMBO +4 UNAGI charcoaled freshwater eel Japan 6 13 SPICY 8 yellowtail, red snapper, TAKO +2.5 OCTOPUS ebi, kani, tako, YELLOWTAIL AVOCADO ROLL 4.5 ginger, scallion, ponzu poached octopus marinated in sweet cucumber breeze yellowtail, spicy masago, soy sesame dressing avocado, scallion BOSTON 8 EEL ROLL 7.5 poached shrimp, barbecue eel, avocado, CHEF PARK’S SPECIALTIES masago, lettuce, cucumber, eel sauce Sushi Starter SEAFOOD SALAD 8.5 avocado, cucumber Add miso soup sea scallop, spicy masago, SWEET 7.5 NIGIRI 10 SASHIMI 15 OMAKASE SUSHI & SASHIMI & ginger salad kani, cucumber, scallion CUCUMBER 4.5 POTATO ROLL chef’s choice 5 piece chef’s choice 8 piece “I’ll leave it up to you” COMBO to entree +4 BREEZE sweet potato tempura, 80 PER PERSON / 120 PER PERSON chef’s choice: 8 pieces sashimi; wrapped with English avocado, cucumber, SPICY 7 5 pieces nigiri; tuna, salmon cucumber, kani, sweet soy glaze or yellowtail roll RED SNAPPER Korean pear, ponzu Tataki red snapper, spicy masago, 30 UME SHISO 6 seared, thinly sliced, daikon purée, scallion, sesame, ponzu cucumber, scallion CUCUMBER ROLL 4 tart umeboshi pickled BEEF 10 TUNA 11 CHIRASHI 24 UNADON 25 TEKKADON 23 SAKEDON 23 FUTOMAKI 8 plum, shiso-perilla ribeye filet yellowfin loin chef’s choice oak charcoaled tuna sashimi salmon sashimi VOLCANO 9 mint leaf sashimi on eel on white rice on sushi rice on sushi kani, masago, tamago, baked California roll, yamagobo-pickled sushi rice VEGETABLE ROLL 7 spicy creamy carrot chili, burdock root, Tempura yamagobo-pickled katsuobushi kanpyo-calabash gourd, lightly battered, delicately fried NIGIRI OMAKASE SASHIMI OMAKASE burdock root, oshinko-pickled daikon with California roll with white rice kanpyo-calabash gourd, SHRIMP STARTER 10 VEGETABLE STARTER 9 LOVE BOAT GREAT VOLCANO 12 radish, cucumber 5 pieces 15 15 pieces 28 oshinko-pickled daikon 2 pieces shrimp, seasonal vegetable seasonal vegetable 18 pieces sashimi, 8 pieces nigiri, volcano, scallop, kani radish, avocado, cucumber 10 pieces 25 California roll, shiki special roll, tuna roll, 20 pieces 36 SOFT-SHELL CRAB STARTER 10 15 pieces 35 25 pieces 43 blue crab with seasonal vegetable miso soup and ginger salad couple 20 pieces 45 69 Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness..
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  • Autumn Omakase a TASTING MENU from TATSU NISHINO of NISHINO

    Autumn Omakase a TASTING MENU from TATSU NISHINO of NISHINO

    autumn omakase A TASTING MENU FROM TATSU NISHINO OF NISHINO By Tatsu Nishino, Hillel Cooperman Photographs by Peyman Oreizy First published in 2005 by tastingmenu.publishing Seattle, WA www.tastingmenu.com/publishing/ Copyright © 2005 All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior consent of the publisher. Photographs © tastingmenu and Peyman Oreizy Autumn Omakase By Tatsu Nishino, Hillel Cooperman, photographs by Peyman Oreizy The typeface family used throughout is Gill Sans designed by Eric Gill in 1929-30. TABLE OF CONTENTS Tatsu Nishino and Nishino by Hillel Cooperman Introduction by Tatsu Nishino Autumn Omakase 17 Oyster, Salmon, Scallop Appetizer 29 Kampachi Usuzukuri 39 Seared Foie Gras, Maguro, and Shiitake Mushroom with Red Wine Soy Reduction 53 Matsutake Dobinmushi 63 Dungeness Crab, Friseé, Arugula, and Fuyu Persimmon Salad with Sesame Vinaigrette 73 Hirame Tempura Stuffed with Uni, Truffle, and Shiso 85 Hamachi with Balsamic Teriyaki 95 Toro Sushi, Three Ways 107 Plum Wine Fruit Gratin The Making of Autumn Omakase Who Did What Invitation TATSU NISHINO AND NISHINO In the United States, ethnic cuisines generally fit into convenient and simplistic categories. Mexican food is one monolithic cuisine, as is Chinese, Italian, and of course Japanese. Every Japanese restaurant serves miso soup, various tempura items, teriyaki, sushi, etc. The fact that Japanese cuisine is multi-faceted (as are most cuisines) and quite diverse doesn’t generally come through to the public—the American homogenization machine reduces an entire culture’s culinary contributions to a simple formula that can fit on one menu.