Hayashi Lunch Menu

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Hayashi Lunch Menu Donburi (Meal on rice) Teriyaki Chicken Don Teriyaki Chicken Thigh 9.50 Teriyaki Beef Don Teriyaki Beef Scotch Fillet Slice 10.50 Teriyaki Fish Don Barter deep fry Fish 9.50 Teriyaki Salmon Don Teriyaki grilled salmon cook to medium 12.50 Una Don Eel kabayaki 15.00 Chicken Katsu Don Crumbed chicken 10.50 Chicken Katsu Don with egg 13.50 Crumbed chicken with onion and egg gravy Chicken Katsu Curry Don Japanese style curry 11.50 Beef Curry Don Japanese style curry 11.50 Fish Curry Don Japanese style curry 10.50 Make it a meal for your donburi: Combo A $4.00 Combo B $4.50 Combo C $5.50 Veggie Spring Roll x 2 Veggie Spring Roll x 2 Veggie Spring Roll x 2 Miso Soup x 1 Schweppes Drink x 1 Schweppes Drink x 1 Miso Soup x 1 Sushi & Sashimi Sides Mix Sashimi (9pcs) Freshly sliced raw fish, serve with soy & wasabi 12.50 Chicken & Avocado Roll (6pcs) 8.00 Prawn tempura& cucumber Roll (6pcs) 8.50 Salmon & Avocado Roll (6pcs) 9.50 Side dish Takoyaki (6p) Seasoned octopus pancake balls 6.50 Agedashi Tofu (2p) Fried tofu with tensuyu sauce 7.50 Mixed Tempura Mixture of seafood and veggies 9.50 Torikara age (6p) Deep fried chicken 8.00 Garden Salad Hayashi salad serve with house dressing 6.50 Noodles Yaki Udon Fried udon with chicken and vegetables 13.50 Chicken Udon Soup Grill chicken with udon soup 12.00 Ramen Torikara-age Ramen Deep Fried Chicken 12.00 Pork Nimono Ramen Thin Pork Slices 12.00 Lunch Bento Box Meal served with Rice, Salad, soup, pickled radish and Fruit in the box Chicken Teriyaki Bento 16.50 Chicken Katsu Bento 16.50 Salmon Teriyaki Bento 18.00 Salmon sashimi Bento 19.50 Fish Teriyaki Bento 15.50 Unagi Kabayaki Bento 18.50 Beef Teriyaki Bento 17.50 Tempura Bento 19.50 Sides Miso soup 2.50 Rice 2.50 Japanese Pickles 4.50 Seasoned seaweed 5.00 Drinks Beer lunch special Sapporo 7.50 Asashi 6.50 Corona 7.00 Crown Lagar 8.00 Drinks Soft Drink (Pepsi, Pepsi Max, Solo, Ginger Beer, 3.50 Lemonade, Agrum, Sparkling Water) Orange Juice 3.50 Iced Tea (GreenTea Citrus, Lemon Tea, Peach Tea) 3.50 Cool Ridge Water 2.50 Wine lunch special by glass House Red Wine 6.50 House White Wine 6.50 Dessert Green tea Ice cream (Serve with Azuki Paste) 5.50 Mochi Ice cream (Sticky-rice ice cream) 5.00.

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Takeaway Menu 2021
KAZU TAKE AWAY MENU 2021 37d Main street, Mornington, VIC 3931 Phone 03 59761323 Tue - Sat 5:30pm-7:30pm web: www://kazu-mornington.com Instagram: @kazu.mornington -Pre-order by 4:30. / your food is ready at 5:30 ish -Take away pick up order/ ５pmー7:30 pm call on 0359761323 Donburi Dish- Japanese rice bowl dish 1 Chicken Teri Don - Chicken Teriyaki on Rice $13 2 Tatsuta -age Don - Deep fried crispy chicken on Rice $13 3 Tonkatsu Pork Don - Pork bread crumbed and deep fried on rice $16 5 Salmon Teri Don - Teriyaki Salmon on rice $17 6 Una Don - Char-grilled eel on rice $19 8 Poke Bowl Tuna - Sashimi Tuna, Oshinko, edamame, ginger, roasted sesame, carrot, on rice $15 9 Poke Bowl Salmon -Sashimi Salmon, Oshinko, edamame, ginger, roasted sesame, carrot on rice $13 10 Poke Bowl Tofu (V) - Tofu ,Oshinko , edamame, ginger, roasted sesame, carrot on rice $10 Ostumami Tapas 20 Gyoza -Pork dumpling steamed and pan fried, served with gyoza sauce on side $10 21 Beef Tataki - fresh Eye-ﬁllet lightly seared and thin sliced with Ponzu Sauce $15 22 Goma -ae (V) - Boiled fresh beans marinated with sweet soy based sauce with sesame seed $7 23 Tatsuta- Age - Chicken marinated with soy-based sauce deep-fried crispy $8 24 Agedashi Tofu - Deep fried tofu served in tempura sauce $8 25 Salmon Zuke - Fresh raw salmon marinated in soy sauce, Topped with mayo& avo $15 26 Edamame (V) - Steamed green soya beans with a sprinkle of salt $7 27 Seaweed salad (V)- seaweed tossed with soy dressing $7 28 Harumaki (V) - Deep fried vegetable spring roll $8 30 Nasu Dengaku (V)- Oven cooked eggplant topped with sweet bean paste sauce $10 31 Unagi kabayaki - Char-gilled eel in sweet soy based sauce $20 32 Croquet (V) - Mashed potato and vegetable crumbed and deep fried $8 33 Ebi Fry - Tiger prawns bread crumbed and deep fried.
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Donburi Appetizers Soups & Salads Entrees Kids' Menu Desserts
Appetizers Entrees BEEF NEGIMAKI SIZZLING TOFU sliced rib-eye and fresh scallion rolls with teriyaki glaze 8 deep fried silken tofu served sizzling with broccoli, EDAMAME shredded cabbage, and our signature teriyaki sauce 11 lightly salted boiled green soybeans 4.5 TONKATSU AGEDASHI TOFU panko-crusted fried pork tenderloin served with a flash-fried tofu with shaved bonito, sweet & tangy tonkatsu sauce 13 scallions, and freshly grated daikon in tempura sauce 7 CHICKEN KATSU BARBEQUE SQUID tender chicken breast panko-crusted & fried to crisp, flame-broiled squid with house teriyaki sauce 9.5 served with a savory tonkatsu sauce 13 SOFT SHELL CRAB BAKED SALMON panko-crusted, fried soft shell crab with ponzu sauce 9 fresh baked Atlantic salmon rolled in snow crab mix 14 TEMPURA SABA SHIOYAKI lightly hand-battered, delicately fried selections broiled bone-in Spanish mackerel with ponzu sauce 11 crabstick 6 - chicken 6 - squid 10 - vegetables 6 - shrimp 7 TERIYAKI TATAKI selections complemented by our signature teriyaki sauce •••••••• gently seared thin rib-eye or ahi tuna with grated daikon, USDA PRIME RIB-EYE STEAK 16 smelt roe, and scallions in a citrus based ponzu sauce 13 CHARBROILED CHICKEN 13 SPRING ROLLS crispy mixed vegetable spring rolls 6 PORK TENDERLOIN 13 CREAM CHEESE DELIGHTS FRESH SALMON FILET 16 crunchy wontons stuffed with rich cream cheese and minced crabmeat, served with sweet chili sauce 6 GRILLED SHRIMP SKEWERS 15 GYOZA TEMPURA pork & vegetables 6.5 - shrimp & vegetables 7 crispy, lightly battered, delicately fried selections
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Eels Are Needle-Sized the Severn & Wye Smokery (Left)
THE INDEPENDENT THEINDEPENDENT 44/ Food&Drink FRIDAY20 APRIL 2012 FRIDAY20 APRIL 2012 Food&Drink /45 els and Easter arrive togeth- Fishy business: smoked eel from er. The eels are needle-sized the Severn & Wye smokery (left). babies, called elvers or glass Bottom: fishing on the Severn; My life in eels because they’re totally young eels; the smoking process food... transparent, reaching British shores at the end of an ex- in the big tidal rivers, 99 per cent of Hélène hausting 4,000-mile mara- them will die.” thon swim from the Sargas- Richard is even enlisting local schools Darroze Eso Sea where they spawn. and chefs in the recovery effort. Over For generations, the arrival of migra- the next few weeks he will take tanks tory so-called European eels used to be of glass eels into 50 primary schools anxiously awaited at this time of year whose pupils will feed them for around by fishermen on the Severn and Wye 10 weeks until the fish have doubled in tidal rivers. They collected them in nets size. The children will then release them at night then fried them up with bacon into local inland rivers – while sam- and scrambled eggs to make a delicious pling Richard’s smoked eel. Some tanks dish looking like a plate of marine in the Eels in Schools scheme are spon- spaghetti. The tiny glass eels gave it a sored by chefs including Martin Wishart, delicate crunch. Sometimes they were Mitch Tonks and Brian Turner. After working under Alain Ducasse, even mixed with herbs and transformed Some conservationists complain Hélène Darroze opened her own into a “cake”.
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Dinner Donburi Salad Bento Rolls Classic Rolls
ETCETERA ETCETERA ETCETERA ROLLS CLASSIC ROLLS BENTO HAND ROLL | CUT ROLL SERVED WITH MISO SOUP, RICE, SALAD & SIDE TUNA ....................................................................................................... 6 7 Cooked Rolls SALMON .............................................................................................. 6 7 CHICKEN TERIYAKI .................................................................12 ALBACORE ........................................................................................ 6 7 BEEF TERIYAKI ..... .........................................................................13 YELLOWTAIL 6.5 7.5 BAKE-A-WISH ... 13.50 “CHILLAX” ROLL...13.50 COSTA MESA SUPERSTAR...13.50 ............................................................................... SALMON TERIYAKI ......................................................................14 SHRIMP & KRAB ........................................................................... 6 7 Baked Scallop on Top of C(K)alifornia Roll (CHILL-OUT & RELAX) Inside: Shrimp Tempura, Pickled Jalapeño TOFU TERIYAKI ..............................................................................11 Inside: Baked Lobster, Avocado and and Avocado SCALLOP .......................................................................................6.5 7.5 Masago Outside: Fresh Mango then Topped with SPICY TUNA ................................................................................6.5 7.5 SHRIMP TEMPURA ......................................................................13
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Appetizers Soups and Salads Donburi Bowls Fried Rice Noodle Or Rice Bowls
appetizers donburi bowls Edamame 3.95 10.95 rice bowls (brown rice add $1.00) Vegetable Spring Roll (2) 3.95 Teriyaki Don Agedashi Tofu 3.95 Grilled chicken or salmon (add $1.00) drizzled with Teriyaki sauce and Crispy silken tofu, served with a savory dip. served over steamed rice. 4.95 Shrimp Shu Mai (6) Unagi Don Japanese shrimp dumplings, served Smoked eel over a bed of sushi rice, garnished w/ oshinko & cucumber. steamed or fried Tempura Don Gyoza (6) 5.25 Shrimp and/or vegetable tempura served over Japanese chicken dumplings, served fried steamed rice with a savory tempura sauce. Crispy Chicken Wings (6) 5.95 Katsu Don Fried chicken or pork cutlets with egg and Crispy Crab & Cheese Wontons (6) 5.95 special house sauce, served over steamed rice. 6.75 Chicken Karaage Chirashi Don Marinated chicken, deep-fried to a crisp perfection served w/ house Assorted sashimi with Japanese vegetables ponzu sauce & spicy aioli. served over sushi rice. Spicy sauce optional. Taiwanese Fried Chicken Nuggets 6.75 Tekka Don (台式盐酥鸡) Tuna sashimi served over sushi rice. Spicy sauce optional. Sprinkled with fresh basil & spiced pepper salt. Crispy and Delicious! Sake Don Meat Dumplings (6) 7.25 Salmon sashimi served over sushi rice. Spicy sauce optional. Served steamed or pan-fried. Lettuce Wraps 8.75 Stir-fried veggies and chicken. Served w/ fried rice lettuce cups. Tempura Appetizer 8.95 Small 8.95 Large 10.95 Choice of vegetable or shrimp, lightly battered and fried, served with crispy (brown rice add $1.00) vegetables. Your Choice of Any Style: 火 Salmon
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The Flavor of Edo Spans the Globe -The Food of Edo Becomes a Food
The Flavor of Edo Spans the Globe The Food of Edo Becomes a Food of the World Zenjiro Watanabe Many readers were surprised by the article, "A Comparison of Mr. Watanabe was born in Tokyo in the Cultural Levels of Japan and Europe," presented in FOOD 1932 and graduated from Waseda University in 1956. In 1961, he received CULTURE No. 6. The widely held presumption that the average his Ph.D in commerce from the same lifestyle of the Edo era was dominated by harsh taxation, university and began working at the National Diet Library. Mr. Watanabe oppression by the ruling shogunate, and a general lack of worked at the National Diet Library as freedom was destroyed. The article in FOOD CULTURE No. 6 manager of the department that referred to critiques made by Europeans visiting Japan during researches the law as it applies to agriculture. He then worked as the Edo era, who described the country at that time in exactly manager of the department that opposite terms. These Europeans seem to have been highly researches foreign affairs, and finally he devoted himself to research at the Library. Mr. Watanabe retired in 1991 impressed by the advanced culture and society they found in and is now head of a history laboratory researching various aspects of Japan, placing Japan on a level equal with Europe. In this cities, farms and villages. edition we will discuss the food culture of the Edo era, focusing Mr. Watanabe’s major works include Toshi to Noson no Aida—Toshikinko Nogyo Shiron, 1983, Ronsosha; Kikigaki •Tokyo no Shokuji, edited 1987, primarily on the city of Edo itself.
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Simply Cooked LEMON CAPER • TAMARIND BROWN BUTTER HEARTS of PALM CRAB CAKE 21 JICAMA-MANGO SLAW, PIPIAN SAUCE (V)
Raw Bar COLD SEAFOOD TOWERS* SMALL 99 / LARGE 159 TORO TARTARE 39 CHEF’S SELECTION OF LOBSTER, KING CRAB, SHRIMP CAVIAR, WASABI, SOY OYSTERS, CLAMS, MUSSELS, CEVICHE (GF) SPINACH ARTICHOKE SALAD 23 CRISPY SHITAKE, DRY RED MISO, CRISPY LEEK, T OYSTER SHOOTERS 12/30 (1PC/3PCS) RUFFLE-YUZU VINAIGRETTE, PARMESAN TEQUILA CUCUMBER OR SPICY BLOODY MARY ROASTED BEETS 16 OYSTERS MP 1/2 DZ OR DOZEN TRI-COLORED BEETS, GOAT CHEESE FOAM, CANDIED WALNUTS, ARUGULA SALAD ASK SERVER FOR DAILY SELECTION (GF) (GF, VEGAN UPON REQUEST) JUMBO SHRIMP 24/3PCS (GF) BABY GEM CAESAR SALAD 21 SUGAR SNAP PEAS, ASPARAGUS, AVOCADO, SUNFLOWER SEEDS, LEMON PARMESAN VINAIGRETTE (VEGAN UPON REQUEST) TRUFFLE SASHIMI 35 TARTARE TRIO 33 TUNA, HAMACHI, CHILI PONZU Signature cold SALMON, HAMACHI, TUNA, TOBIKO CAVIAR, BLACK TRUFFLE PURÉE WASABI CREME FRAICHE A5 MIYAZAKI WAYGU BEEF TARTARE 28 SESAME SEARED KING SALMON 25 SALMON BELLY CARPACCIO 27 TRUFFLE PONZU, CAVIAR, SUSHI RICE ALASKAN KING SALMON, YUZU SOY, HOT SESAME OLIVE OIL WATERCRESS, SWEET & SOUR ONION, YUZU CUCUMBER WRAP (DF) TOASTED SESAME SEEDS, GINGER, CHIVES MRC ROLL 21 ROLLed VEGETABLE KING ROLL 17 SEARED TUNA, SHRIMP, AVOCADO KING OYSTER MUSHROOM, CASHEW, SPICY MISO PONZU BROWN BUTTER CATCH ROLL 21 (ADDITIONAL VEGAN VARIATIONS UPON REQUEST) CRAB, SALMON, MISO-HONEY HELLFIRE ROLL 21 LOBSTER AVOCADO ROLL 24 SPICY TUNA TWO-WAYS, PEAR, BALSAMIC BROWN RICE OR CUCUMBER WRAP AVAILABLE UPON REQUEST KING CRAB, CUCUMBER, MANGO SALSA Hand Roll Cut Roll Nigiri Sashimi EEL AVOCADO 14 // 16 YELLOWTAIL AVOCADO* 11 // 14 FLUKE
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STEM to GO---From Nov 14
-----STEM TO GO----- from Nov 14 Premium BENTO MAIN Dish + Bento (add $5) *Omakase Kaiseki Bento 64 *Limit 6 order/day, 24hrs advance order ONLY Selected dishes from our signature “Chef’s Omakase Course” *Creamy Kabocha & Wagyu Croquette 10 Ingredients are may change by season. All leave it to Chef! *Farm Crest Free Run Chicken *Premium Wagyu Bento Karaage Mizore 13 No Uni-32, or W/Uni -42 Brant Lake Wagyu by Two Rivers Meats, all include below *Grilled Shoyu Koji Saba Mackerel 14 *Wagyu + seasonal vegetables Takikomi Gohan *Shoyu koji Wagyu Zabuton Steak *Wagyu + Shiitake minced cutlet *Wagyu nigiri sushi *Assorted Tempura (3Prawn, 4 Veges) 16 *Daikon beer pickles *Dashi Egg omelette *Gomaae and more *Miso Marinated Haida Gwaii DONBURI Sablefish Collar 18 *Japanese Bluefin Tuna “TORO Tekka” Don 58 *Meat lovers ( 1pc Wagyu Minced katsu, 2pc chicken On Akazu Sushi rice, Add BC uni 12 karaage, 2pc pork tenderloin katsu, black sesame katsu sauce) 20 *Wagyu Bara Chirachi 39 Cold cut Roasted wagyu beef Zabuton, BC Ikura, BC Uni, *ADD $5, ALL above MAIN DISHES CAN BE “BENTO” Daikon Pickles, Egg, Sweet Onion Ponzu, Akazu Sushi rice (INCLUDES, Steamed Koshihikari Rice, Dashi Egg Omelette, Potato Salad, Gomaae, Daikon beer pickles, and Daily dish) *Chef’s Kaisen Chirashi 30 8 Kinds sashimi on Akazu sushi rice Premium Nigiri Sushi Plate Tatsuya’s Famous Beef Curry w/Rice 11 Chef’s pick 12 kinds selection Nigiri sushi & Roll *Add Pork Tenderloin Katsu for Curry 6 *Add Wagyu Minced Katsu for Curry 9 for One / 12 pc & 1 Roll - 62 For TWO / 24 Pc &
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Bayrisch Blockmalz Spiced Parsnip Shepherd’S Pies
af Facit Designed by: Tim Ahrens Published in: 2005 Available as: OpenType & webfont subscription Family: 6 weights & italics SCHUPFNUDELN MIT SAUERKRAUT Oyakodonburi Pear & blackberry crumbles Schlesisches Himmelreich BEEF & VEGETABLE CASSEROLE Bayrisch Blockmalz Spiced Parsnip Shepherd’s Pies PAGE 1 OF 5 WWW.jUSTANOTHERFOUNDRY.COM af Facit af Facit is a contemporary sans serif text face. It is designed to be a highly legible and flexible font that does not draw the attention to itself. Instead of being original by itself it is the result of a careful examination of ancient as well as modern formal concepts. However, rather than generating average shapes, existing principles were consciously combined into a unique design solution: the word Facit, in its German version, means conclusion. Cucumber & Poppy Seed Salad Sweet Potato Gratin 2 table spoon tomato purée Green Olive Loaf Fennel & Lime Salad Marinated Romano Peppers with Buffalo Mozzarella Orange Polenta Cake Baby Squid Stuffed with Chorizo 3½ Free-Range Eggs PAGE 2 OF 5 WWW.jUSTANOTHERFOUNDRY.COM af facit: 6 weights + italics extralight + italic 30 + 9pt semibold 30 + 9pt Boxkämpfer Brooklyner Boxkämpfer Brooklyner Oyakodonburi, literally “parent-and-child donburi”, is a Oyakodonburi, literally “parent-and-child donburi”, is donburi, or Japanese rice bowl dish, in which chicken, a donburi, or Japanese rice bowl dish, in which chicken, egg, sliced onions, and other ingredients are all simmered egg, sliced onions, and other ingredients are all together in a sauce and then served on top of a large bowl simmered together in a sauce and then served on top of rice. The name of the dish, parent-and-child donburi, is of a large bowl of rice.
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Sushi Bar Appetizers
Sushi Bar AppetizerS *Sushi Appetizer 12 *Martini Bowl 13 Traditional five pieces of raw fish with rice tuna, salmon, yellowtail, crunch, cucumber & spicy mayo Roll/Hand roll Miso Soup 6 *Treasure Island 13 Lobster Miso Soup 11 avocado filled with mixed raw fish, cucumber, REGULAR MAKI * seaweed, tofu, scallion, enoki mushrooms, spicy ponzu sauce, tobiko and bonito flake Tuna 8 bamboo shoots & lobster *Salmon 8 * Yellowtail Carpaccio 14 *Yellowtail Scallion 9 spring mixed salad with onion, white radish Iceburg Salad 8 * cucumbers, tomatoes, pickled onions, & jalapeno on yellowtail sashimi Spicy Salmon 9 carrot ribbons & ginger dressing *Spicy Tuna 9 * Pepper Tuna 15 *Spicy Yellowtail 9 Edamame 7 seared pepper tuna with spicy mayo, honey *Spicy Scallop 11 wasabi & kabayaki sauce topped with tobiko * * Dinosaur Eggs 10 & scallion Philadelphia 10 chef’s special spicy tuna wrapped with fresh *Alaska 9 * avocado, crunch & spicy mayo Spicy Tuna Tartar 14 *Rainbow 16 spicy tuna, avocado, onion crunch * Kani Salad 9 & tobiko kani, cucumber, tobiko, tempura crunch COOKED MAKI & spicy mayo *Salmon Blue Crab 16 Eel Avocado 9 fresh salmon, blue crab, avocado Boston 9 Seaweed Salad 9 & truffle ponzu sauce seaweed, sesame seed California 8 *Jumbo Scallop with Uni 19 Shrimp Tempura 10 Gyoza (Steamed or Baked) 10 Soft Shell Crab 15 choice of pork, chicken lemongrass seared scallop, sea urchin, wasabi mayo or edamame & ponzu sauce Dragon 14 *Shishito Pepper Toro 24 Chicken Wings 15 toro sashimi topped with tobiko, shishito choice of jerk, bbq, buffalo, garlic parmesan VEGETABLE MAKI pepper & ponzu sauce or ginger chili Avocado 7 Japanese Potato 10 Cucumber 7 RAW BAR sushi donuts & Sushi Pizza SIDE ORDER *Select Premium Oyster 3.25 ea.
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SANRAKU METREON Hokkaido Chirashi Gozen $38 Blue Fin Tekka
SANRAKU METREON December 2020 Chef’s Special Hokkaido Chirashi Gozen $38 Sea urchin, fresh crab, sweet shrimp, scallop and salmon roe over sushi rice with more side appetizers Blue Fin Tekka Don $25 6pcs of jalapeno soy marinated blue fin tuna, cucumber, sesame seeds, shiso leaf, over sushi rice Saikyoyaki Bento $24 Broiled miso marinated black cod, assorted seasoned vegetables with steamed rice Vegetable Curry $12 Japanese-style house curry over rice (Add Chicken Karaage $3, Add Tonkatsu $4) Arajiru Soup $8 Fish broth clear soup with grilled salmon, tofu and vegtables Appetizer Salad Agedashi Tofu $7 Sashimi Salad $18 Deep fried tofu with savory dashi broth Assorted sashimi topped on mixed greens, house dressing Gyoza $8 Green Salad $6 Pan fried pork pot stickers 6pcs Organic spring mix, house dressing Chicken Karaage $10 Japanese style deep fried chicken thigh Sushi / Sashimi Geso Karaage $9 Omakase 10pcs Sushi $55 Deep fried squid legs Chef’s best selection of 10pcs Nigiri sushi from today’s special Spicy Sesame Chicken $10 Sushi Platter $25 Sesame chicken with Teriyaki-Sriracha & tossed jalapeno Chef’s choice of 6 pcs Nigiri & 6pcs California Roll Pumpkin Wasabi Furikake $7.5 Kabocha squash tempura with wasabi furikake Sashimi Platter $30 Chef’s choice of 12 pcs sliced raw fish, side steamed rice Tempura Appetizer $13 Shrimp and assorted vegetables tempura Sushi & Sashimi Platter $38 Chef’s choice of 6 pcs Nigiri, 7pcs Sashimi & 6pcs California Roll Aigamo Duck $15 Soy braised duck breast, sliced onion, garlic chips, mustard Chirashi
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Appetizers Stir Fry Noodle
APPETIZERS GF = Gluten Free TEMPURA MUSHROOM (Lightly battered and fried: served with spicy mayo) – 6.00 TEMPURA GREEN BEANS (Lightly battered and fried: served with spicy mayo) – 6.00 SUSHI SAMPLER (4 pcs of Tuna roll, Cucumber roll & 5 pcs of California roll) – 9.00 AGEDASHI TOFU (Fried tofu with citrus soy sauce, bonito flakes & green onion) – 5.00 “SAKANA” and AVOCADO SALAD (Choose from fresh tilapia, tuna, salmon, yellowtail, octopus, or grilled salmon with avocado & Ahi ginger sauce) – 6.75 SPICY “SAKANA” SALAD (Choose from fresh tilapia, tuna, salmon, yellowtail, octopus, or grilled salmon with cucumber & spicy sesame sauce) – 6.75 CALAMARI “IKA” APPETIZER (Grilled or tempura squid with dipping sauce) – 5.75 SATSUMA-AGE (Sweet potato fries with dipping sauce) – 6.00 GYOZA (6 pork dumplings with citrus dipping sauce) – 5.75 SHUMAI (6 shrimp dumplings with citrus dipping sauce) – 5.75 WASABI WONTONS (5 per order with sweet chili sauce) – 5.50 APPETIZER SAMPLER (2 pork dumplings, shrimp dumplings, wasabi wontons, & sweet potato fries) – 8.75 VEGETABLE TEMPURA APPETIZER (Lightly battered and fried variety of vegetables) – 5.75 SHRIMP TEMPURA APPETIZER (Lightly battered and fried shrimp & vegetables) – 8.75 TAKO-YAKI (Deep fried octopus dumplings with sauce) – 6.00 PORK EGG ROLLS (Served with house peanut sauce) – 5.00 SEAWEED “WAKAME” SALAD (Sesame flavor mixed seaweed mix) – 4.00 “HARUSAME” NOODLE SALAD (Sweet vinegar flavored bean thread noodle) – 3.25 (GF) EDAMAME (Steamed and salted whole soybeans – warmed upon request) – 3.50 (GF) MISO SOUP (Soybean based broth with tofu & green onion) – 2.25 (GF) GARDEN SALAD (Fresh vegetables with miso ginger dressing) – 2.25 (GF) TEMPURA SOFT SHELL CRAB (Served with citrus dipping sauce) – 6.75 18% gratuity will be added to table of 6 or more.
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