Ramen 麺 Yakitori 焼き鳥 Snacks 小皿 Mini Bowl

Total Page:16

File Type:pdf, Size:1020Kb

Ramen 麺 Yakitori 焼き鳥 Snacks 小皿 Mini Bowl YAKITORI 焼き鳥 SNACKS 小皿 CHICKEN KARAAGE 6 TSUKUNE: Japanese chicken meatball 4 Japanese fried chicken, lemon, salt w/ side yuzu mayo (sauce: tare, spicy mentaiko, miso, okonomi ,orange, shiso pesto) Add organic raw egg yolk (+1) SPIRAL CUCUMBER 5 MOMO : thigh 3.5 Japanese pickled cucumber on a stick, spicy sesame dressing NEGIMA : breast w/ scallions 3.5 YUZU STREET CORN 6 SASAMI : breast fillets w/ fresh wasabi 3.5 grilled corn, Cotija cheese, yuzu mayo, nori flakes, spicy togarashi TEBASAKI : wings 3.5 MENTAIKO FRIES 6 KAWA : skin 3.5 fries, spicy cod roe mayonnaise, nori ACHILLES : lower thigh w/ scallions (limited) 3.5 HATSU : hearts (limited) 2.5 GYOZA WITH WINGS (4) 6 housemade chicken gyoza, crisp skirt, ponzu soy sauce SORIRESU : chicken oyster (limited) 3.5 BONCHIRI : tails (limited) 3 TORI SENBEI 8 HIZA NANKOTSU : knee cartilage (limited) 3 fried chicken chips(thigh) with yuzu guac *Yakitori served w/ susuru citrus salt HIYAYAKKO TOFU 6 chilled silken tofu, crispy sakura shrimp, KUSHIYAKI 肉 grated ginger, scallions, sesame oil, dashi soy NATTO LOTUS CHIPS 6 SHORT RIBS 5 Japanese fermented soy beans, fried lotus chips, yuzu guac SKIRT STEAK 4 PORK BELLY 4 SEAWEED SALAD 5 BACON WRAPPED ASPARAGUS. 3.5 seaweed, sesame oil, sesame seed, KUROBUTA HONEY SAUSAGE 4 OKONOMIYAKI 7 BEEF TONGUE (limited) 6 cabbage, Kewpie mayo, beni shoga, bonito, scallions, okonomi sauce YASAI Add-ons: Pork chashu I 2 Bacon | 2 野菜 BRUSSEL SPROUTS 2.5 ZUCCHINI 2.5 SHIITAKE MUSHROOMS 3 SHISHITO PEPPER w/ bonito flakes (limited) 3.5 GRILLED FISH 焼き魚 EGGPLANT w/ miso sauce 3 GREEN MISO KING SALMON 12 grilled king salmon, green miso sauce MINI BOWL SABA SHIOYAKI 9 grilled mackerel, lemon, grated daikon YAKI ONIGIRI CHAZUKE 7 grilled rice ball, mentaiko, tea broth, sesame seeds, scallion HAMACHI KAMA 12 yellowtail collar, ponzu sauce, lemon SUSURU GOHAN 4.5 soy cured organic raw egg yolk, sweet aged soy, onion, Japanese seasoning, steamed rice SUSURU CHASHU GOHAN 6 RAMEN 麺 brasied pork belly, sweet aged soy, kewpie mayonnaise, scallions, beni shoga, steamed rice TORI PAITAN 11 Yuzu chicken chashu, creamy double chicken broth, fried Add-ons: Pork chashu | 2 Uni | 4 Ikura | 2 burdock roots, shoyu soft boiled egg, scallions TONKOTSU 12 pork Chashu, shoyu soft boiled egg, bamboo shoots, DESSERTS デザート scallions, nori, 12 hours thick tonkotsu broth MI-SO-HOT 11 KAKIGŌRI 氷 (limited) 6 pork Chashu, shoyu soft boiled egg, corn, scallions, chili hair, Japanese shaved ice with flavored syrup (may vary) spicy miso broth MATCHA TIRA-MASU (limited) 7 Extra: Pork Chashu | 2 Egg | 1 Noodle | 3 Matcha tiramisu served in a Japanese masu wooden cup Burdock Root | 2 Bamboo | 2 Cabbage | 2 Corn | 2 MATCHA ICE CREAM 4 green tea ice cream, pocky .
Recommended publications
  • Washoku Guidebook(PDF : 3629KB)
    和 食 Traditional Dietary Cultures of the Japanese Itadaki-masu WASHOKU - cultures that should be preserved What exactly is WASHOKU? Maybe even Japanese people haven’t thought seriously about it very much. Typical washoku at home is usually comprised of cooked rice, miso soup, some main and side dishes and pickles. A set menu of grilled fish at a downtown diner is also a type of washoku. Recipes using cooked rice as the main ingredient such as curry and rice or sushi should also be considered as a type of washoku. Of course, washoku includes some noodle and mochi dishes. The world of traditional washoku is extensive. In the first place, the term WASHOKU does not refer solely to a dish or a cuisine. For instance, let’s take a look at osechi- ryori, a set of traditional dishes for New Year. The dishes are prepared to celebrate the coming of the new year, and with a wish to be able to spend the coming year soundly and happily. In other words, the religion and the mindset of Japanese people are expressed in osechi-ryori, otoso (rice wine for New Year) and ozohni (soup with mochi), as well as the ambience of the people sitting around the table with these dishes. Food culture has been developed with the background of the natural environment surrounding people and culture that is unique to the country or the region. The Japanese archipelago runs widely north and south, surrounded by sea. 75% of the national land is mountainous areas. Under the monsoonal climate, the four seasons show distinct differences.
    [Show full text]
  • Side Orders 24 1B
    SALAD 1. GREEN SALAD r,J->t-F $7.95 Fresh Seasonal Green V Special Salad Dressing 2, CHICKEN SALAD ++>+2Y $9. e5 Grilled Shite [!eat Chicken and Seasonal Greens w/ Special Dress i ng 3. SALM0tl SKIN SALAD t-T>^+>+r=F $9.95 Grilled salmon Skin and Seasonal Greens V Special Dressing 4. RATEN SALAD z-t >+t7g $e. e5 Ramen Noodle and Seasonal Greens w/Sesami ilayo Dressing & poached egg 5. VEGETABLE STICKS (s) $3. e5 ^itJt ^ti'rt (L) $5. e5 COLD DISHES 6. OSHINKO ti#6 $6 e5 Japanese Pickles gs 7, UME KYURI tfrZtr a L) $5. Cucumber n/Plum Sauce B, TAKUU{AN f=( b>,1' 8P $3. e5 gs Pickled Radish t6P $s. 9, NAlilA TAKO WASABI *-9=ztt $5. e5 "rffi Raw Octopus V$asabi Sauce 10. SPACY IKA SANSAI 7r\1;,t-11rrY4 $5. e5 13 Squied and Edible t{i ld Plants u/Spaicy Sauce 11. HOTARUIKA OKIZUKE ,ts' )vl n#;F=tt $5. e5 @ Firefry&uied Seasoned w/soy sauce 12. SUNOIIONO EEAVl $4 95 21 Cucumber Vi negarette 13, OKURA OHITASHI tt.t;ut=L $6. e5 Cold Boi led 0kra Seasoned w/ Spicy Sauce db 14. HIYAYAKKO ,ftw. $4. 95 Cold.I5, Tofu ONION SLICE tJr7717 $4.50 16, DAIKON OROSHI tffi.Fa L $4.50 Grated Radish 8&ir,.r.,ffi 17, ANKIMO bn*r $7. 50 Monk Fish Liver w/ponzu sauce 55, TORI TATAKI 'Ef:l:* $e. 50 Seared chicken w/ponzu sauce @ SIDE ORDERS 24 1B . ltlISO SOUP SF€'+ $2. 75 19, CHICKEN SOUP ++>7-J $2.
    [Show full text]
  • Global Brand for All Customers Coming Traffic
    Driving Techniques for Reducing Hazards Issue 028 Safe Driving Techniques When you drive, be sure to keep in mind that you face many potential hazards on the road. In this issue, we would like to discuss the po- tential hazards on a road that has no sidewalks or bywalks. Let’s assume that you’re driving a truck on a two-lane road, and there is a non-stop stream of on- Global Brand for all Customers coming traffic. On the left side of the road, you see a motorcycle traveling in the same direction as you are. In front of the motorcycle, there is a pedestrian walking at a leisurely pace, and you also see the front end of a car coming out of a blind intersection to the front and left of you. What do you think some of the potential hazards are in this situation? Cares The pedestrian has stopped walking because she has seen a car com- If the motorcycle suddenly swerves out from the edge of the road ing out of the intersection. To get past the pedestrian, the motorcycle toward the center, and all you can do to avoid him is quickly turn your rider behind her may veer toward the center of the roadway without steering wheel, you may run the risk of turning the wheel too much checking over his shoulder. and swerving into the oncoming traffic lane. If that happens, a head-on collision becomes a real possibility. Evasive action using excessively abrupt steering maneuvers can cause you to unbalance your vehicle, and in the worst case, lose control.
    [Show full text]
  • Buddhism & Jodo Shinshu for Dummies
    SpokaneSpokane BuddhistBuddhist TempleTemple Volume 57, 2010 - Issue 4 Everyone is welcome to attend all This newsletter is published monthly by the Spokane Buddhist Temple activities and services. Visit us online at: 927 S Perry Street www.spokanebuddhisttemple.org Spokane, WA 99202 email: [email protected] 509 534-7954 Calendar of Events April 2010 April 4 Sunday 10:30 am Sangha Service MC: Martena Peterson Greeter: Tom Anderson Kansho: tbd Short Meditation: Pat Omine Dharma Talk: Jeremy Phillips Flowers/Rice: tbd Snack: Karen Vielle & Jason Crowley Dharma School: Ellicia Milne—Children’s Garden: Seeds April 11 Sunday 10:30 am Sangha Service—Shotsuki-Hoyo MC: Martena Peterson Greeter: Christine Barada Kansho: Rachel Scrudder Short Meditation: Marten Peterson Dharma Talk: Geshe PhelgyeFlowers/Rice: tbd Snack: Mari Haworth School: Ellicia Milne: Children’s Garden—Broken pots Story ****SEE THE ARTICLE ABOUT GESHE PHELGYE**** April 18 Sunday No Service—SPRING BAZAAR— 11 AM—2 PM Chicken Teriyaki Lunch, Senbei, Inari & other baked goods Take Out Only April 24 Saturday 7 PM Lecture by Rev. Oshita (Free as part of Japan Week) “Buddhism & Jodo Shinshu for Dummies” ****SEE THE ARTICLE ABOUT REV. OSHITA*** April 25 Sunday 10:30 am Hanamatsuri Service with Rev. Oshita MC: Jefferson Workman Greeter: Mari Haworth Kansho: Jim Bennett Short Meditation: Shirley Bennett Dharma Talk: Rev. Oshita Flowers/Rice: Celeste Sterrett Snack: Chris & Sally Keeling Dharma School: Jeremy Phillips VISIT OUR FACEBOOK PAGE: www.facebook.com/pages/Spokane-WA/Spokane-Buddhist-Temple/116164823034?ref=sgm To contribute to the Spokane Buddhist Temple newsletter, Email content to [email protected]—Deadline is the Thursday before the last Sunday of each month Spokane Buddhist Temple 2010 VOLUME 57 ISSUE 4 Announcements Spokane Buddhist Sangha Services— Music Notes: We are still look- Temple Team Our Sangha Ser- ing for someone to par- -Supervising Minister vice (Sangha is ticipate musically in the Rev.
    [Show full text]
  • Tustin-Menu-2021.6-Newsmall.Pdf
    Drink Menu SAKE HONDA-YA Sake We have collaborated with HONDA-YA Sake (300ml) $13.00 "KINOKUNIYA BUNZAEMON" Hot Sake Small(150ml) $4.50 to create a smooth and fragrant Large(300ml) $7.50 sake with a gentle robust flavor. Sho Chiku Bai (300ml) Unfiltered $10.00 Type: Junmai (300ml) Kikusui“Perfect Snow” $19.00 Region: Wakayama $13.00 (300ml) Unfiltered Honda-ya Sake PREMIUM SAKE (Junmai) Yaemon Hizo Senkin Dassai 39 Kubota Junmai Daiginjo Otokoyama Kame no O Junmai Daiginjo Junmai Daiginjo 300ml Blue Junmai Daiginjo 720ml 720ml $22.00 Junmai Ginjo 720ml $65.00 $65.00 Fukushima 720ml $60.00 Yamaguchi Niigata $50.00 Tochigi Fukuoka Onikoroshi Kurosawa Otokoyama Kikusui Seishu Junmai Premium Junmai Junmai Ginjo Glass $7.50 Glass $8.50 Glass $10.50 Glass $11. 5 0 1.8L $70.00 1.8L $80.00 1.8L $95.00 720ml $55.00 Kyoto Nagano Hokkaido 1.8L $100.00 Niigata WINE/PLUM WINE/FLAVORED SAKE Glass 1/2L 1L Hana Pineapple Chardonnay $4.00 $10.00 $18.00 Glass $7.00 Merlot $4.00 $10.00 $18.00 750ml Bottle $28.00 Takara Plum Wine $ 5 . 0 0 $13.00 $24.00 Hana White Peach Beninanko $9.00 $70.00 (720ml Bottle) Plum Wine Glass $7.00 Corkage Fee (Wine Bottle 750ml Only)$15.00 Beninanko Plum Wine 750ml Bottle $28.00 SOFT DRINK NR: Non Refillable Coke, Diet Coke, Sprite $3.00 Melon Soda, Calpico, NR $2.50 Iced Tea (sweetened), Pink Lemonade Iced Oolong Tea, Iced Green Tea, Orange Juice Ramune Soda Bottle NR $3.00 Hot Green Tea $1.50 Starter EDAMAME .
    [Show full text]
  • Recipe Books in North America
    Greetings How have Japanese foods changed between generations of Nikkei since they first arrived in their adopted countries from Japan? On behalf of the Kikkoman Institute for International Food Culture (KIIFC), Mr. Shigeru Kojima of the Advanced Research Center for Human Sciences, Waseda University, set out to answer this question. From 2015 to 2018, Mr. Kojima investigated recipe books and conducted interviews in areas populated by Japanese immigrants, particularly in Brazil and North American, including Hawaii. His research results on Brazil were published in 2017 in Food Culture No. 27. In this continuation of the series, he focuses on North America. With the long history of Japanese immigration to North America, as well as Nikkei internments during WWII, the researcher had some concerns as to how many recipe books could be collected. Thanks to Mr. Kojima’s two intensive research trips, the results were better than expected. At a time of increasing digitization in publishing, we believe this research is both timely and a great aid in preserving historical materials. We expect these accumulated historical materials will be utilized for other research in the future. The KIIFC will continue to promote activities that help the public gain a deeper understanding of diverse cultures through the exploration of food culture. CONTENTS Feature Recipe Books in North America 3 Introduction Recipe Books Published by Buddhist Associations and Other Religious Groups 10 Recipe Books Published by Nikkei Associations (Excluding Religious Associations) 13 Mobile Kitchen Recipe Books 15 Recipe Books Published by Public Markets and Others 17 Books of Japanese Recipes as Ethnic Cuisine 20 Recipe Books as Handbooks for Living in Different Cultures 21 Hand-written Recipe Books 22 Summary Shigeru Kojima A research fellow at the Advanced Research Center for Human Sciences, Waseda University, Shigeru Kojima was born in Sanjo City, Niigata Prefecture.
    [Show full text]
  • TOKYO: at a GLANCE Local Event Mikoshi Festival Mikoshi Are Portable Shrines That Are Prominent Parts of Traditional Festivals
    明治30年3月22日 第3種郵便物認可 Thursday, September 30, 2010 TOKYO: AT A GLANCE Local event Mikoshi Festival Mikoshi are portable shrines that are prominent parts of traditional festivals. At the Oedo Mikoshi Matsuri, more than 2,000 people will gather to help carry 13 mikoshi around Kiba Park. There will also be many exhibitions and performances of traditional Japanese music and dance. Oedo Mikoshi Matsuri in Kiba Park: Oct. 10, 11 a.m.-4 p.m.; near Museum of Contemporary Art Tokyo 4-6-1 Hirano, Koto-ku; 15-min. walk from Kiba Station (Tokyo Metro Tozai Line); www.mikoshimatsuri.com (Japanese only) ISSN 0289-1956 Japanese art 114 TH YEAR NO. 40,014 ©THE JAPAN TIMES, LTD., 2010 Autumn 2010 Ukiyo-e Ukiyo-e (Japanese genre painting) became popular during the Edo Period (1603-1867), Tokyo’s New Landmark as it portrayed ordinary people’s lifestyles in low-priced, multicolored woodblock prints. The Ukiyo-e Ota Memorial Museum It’s not just the sun of Art, just steps away from the crowded Omotesando avenue, provides visitors with a comfortable environment to appreciate rising in the east © MKG Hamburg well-preserved Japanese art. Ukiyo-e Ota Memorial Museum of Art: “Ukiyo-e Collection from the Museum okyo Sky Tree is one of the most attention- fur Kunst and Gewerbe Hamburg” Oct. 1-Nov. 28, 10:30 a.m.-5:30 p.m. ¥1,000. getting features of Tokyo, already the tallest Closed Mon. (open Oct. 11 and closed Oct. 12). 1-10-10 Jingumae, Shibuya-ku; 5-min. walk from JR Harajuku Station and Meiji-jingumae Station (Tokyo Metro structure in Japan, and it’s not even finished.
    [Show full text]
  • NOVEMBER 2020 Page
    PRODUCT LIST TAKO FOODS s.r.o NOVEMBER 2020 For orders email: [email protected] Page 1/7 Tel: 773 027 776 (ENG), 777 926 495 (CZE) Item No. Item Description UoM RICE PRODUCTS 08930 Hakumaki Sushi rice 10 kg 10 kg 303013A Rice flour 400g 400g 839-840 Shiokoji 220g 220g CH16032 Rice Paper 22cm Round Spring-Roll 400g 400g J1371A Malted Rice - Kome Kouji 200g 200g J3100 Rice Toyama Koshihikari 5kg 5kg J3101 Rice Toyama Koshihikari 1 kg 1kg J3102 Toyama Koshihikari Funwari Gohan rice 200g 200g J3104 Rice Akitakomachi 5 kg 5kg J4075 Thai Jasmine Rice 25 kg 25kg YTK019 Koshi Yutaka Premium Rice 5 kg 5kg YTK023G Yutaka Sushi Rice 500g 500g YTK033 Brown rice 10kg 10kg NORI & SEAWEED 17164 Dashi Konbu Dried Kelp (Akaya) 1 kg 1kg CN-11-1 Chuka Wakame Seaweed salad 1kg 1kg K1131 Yamanaka Tokuyo Mehijiki - Dry Hijiki Seaweed 25g 25g K1450B Powdered Seaweed Aonori Premium Grade 100g 100g K1619 Seaweed Ogo Nori 500g K1628 Shredded Seaweed Kizami Nori 50g K1697WR Kaiso Mix 100g WR 100g K1703 Ariake Yaki Bara Nori Seaweed Grade A 100g 100g K2903 Seaweed Tosaka Blue 500g K2904 Seaweed Tosaka Red 500g K2905 Seaweed Tosaka White 500g K3214 Kelp Yama Dashi Konbu (Sokusei) 1kg K3217B Kelp Ma Konbu (Hakodate) 500g K3261A Hijiki Seawood - Me Hijiki 1kg K33021 Seaweed - Yakinori Aya Full Size 125g/50sheets K3305 Sushi nori full sheets 100/230G 230g/100sheets K3306 Sushi nori half sheets 100/125g 125g/100sheets K3313 Kofuku nori Seasoned seaweed Ajitsuke Nori Ohavo 8Pkt 24g K3314 Seasoned seaweed sesame nori chips 8G 30/8g K3340 Seaweed Yakinori Miyabi full
    [Show full text]
  • Tsumami(Starter) Grilled Salad Fried
    Tsumami(Starter) Grilled *Small pickled side dishes that pair well with alcohol *One skewer per order Tsumami Sampler $12 v Black Pork Belly Skewer $4.5 *Choose 3 tsumami from the menu w/ Homemade Spicy Miso v v Takana Pickles (Pickled Takana Leaves) $3 v Beef Intestine Skewer $5 w/ Special House Sauce v v Iburigakko (Smoked Pickles) $6 v Beef Sirloin Skewer w/ Apple Sauce $5.5 Takowasabi (Octopus Marinated w/ Wasabi) $6 v Tender Beef Tongue Skewer $5.5 w/ Yuzu Miso Sauce v v Seaweed (Seasoned Seaweed) $5 v Eihire Aburi (Seared Dried Manta Ray Fin) $8 Spicy Jellyfish $6 Saba Shio (Grilled Mackerel) $12 Aburi Mentaiko (Seared Spicy Cod Roe) $8 v Jumbo Squid Karasumi (Dried Fish Roe) $8 (Grilled Whole Squid w/ Teriyaki Sauce) $15 Baby Squid (Fermented Firefly Squid) $8 v Wrapped Salmon (Salmon and Mushroom Wrapped in Foil) $14 Miso Salmon (Grilled Soy Sauce Marinaded Salmon) $15 Salad Fried v Kiraku Salad $7 v Corn Tempura w/ Green Tea Salt (2pc) $6 (Mizuna/Arugula/Shungiku/Ham/Red Onion) v Nasu Miso (Globe Eggplant w/ Miso) $8 v Smoked Salmon Potato Salad $9 (Smoked Salmon/Red Onion/Cucumber/Half-boiled Egg) Agedashi Tofu (Fried Tofu w/ Thickened Dashi Sauce) $8 v Omelet Salad $10 Butcher's Croquettes (2pc) $8 (Shredded Cabbage/Sautéed Porkbelly/Eggs) (Potato, Hand-chopped Beef, Onion) v Sashimi Salad $12 Cartilage $10 (Romaine Lettuce/Seaweed/Seasonal (Deep-fried Chicken Cartilage) Fish/Onion Dressing) Organic Chicken Karaage $10 (Deep Fried Bite-sized Chicken) Rock Shrimp Tempura w/ Mayo $13 (Deep Fried Rock Shrimp w/ Mayonnaise) v Can
    [Show full text]
  • SUBMISSION to OBJECT to TERMS PROPOSED by the EUROPEAN UNION for PROTECTION AS GEOGRAPHICAL INDICATIONS in AUSTRALIA Submitter N
    SUBMISSION TO OBJECT TO TERMS PROPOSED BY THE EUROPEAN UNION FOR PROTECTION AS GEOGRAPHICAL INDICATIONS IN AUSTRALIA Submitter’s contact information Name: Shawna Morris Company represented, including ACN or ABN, if any: Consortium for Common Food Names (CCFN) Other representative: E-mail address: [email protected] Mailing address: 2107 Wilson Blvd., Suite 600, Arlington, VA, 22201, United States of America Phone number: +1 (703) 528-4818 EU GI name you are objecting to (please use a new form for each term objected to) MORTADELLA BOLOGNA Ground(s) of objection to the protection of the EU GI name (please tick all the grounds that apply) 1. The EU GI name is used in Australia as the common name for the relevant good. X (See details below regarding grounds for our objection based on this element.) 2. The EU GI name is used in Australia as the name of a plant variety or an animal breed. (Please provide any relevant information that shows the name is also a plant variety or animal breed, such as studies, articles, copies of websites or any other relevant information) 3. The EU GI name is identical to, or likely to cause confusion with a trade mark or geographical indication that is registered or the subject of a pending application in Australia. (Please include the details of the GI or the trade mark including the trade mark number) 4. The EU GI name is identical, or likely to cause confusion with, an unregistered trade mark or geographical indication that has acquired rights through use in Australia. (Please identify the trade mark or GI and provide information that demonstrates how it is being used in the Australian marketplace.) 5.
    [Show full text]
  • Special Skewers
    Special Skewers Special skewers can be ordered by customers who ordered “Chef’s Omakase”, “10 Skewers Set” or “Bar Omakase”. Sot l'y Laisse Fillet Root of Wing Neck Meat (Chicken Oyster) ロース ふりそで せせり ソリレス Back Soft Bone Knee Gristle Main Artery Whole Heart 腰軟骨 ひざ軟骨 ハツもと トクハツ Kidney Meltingly Tender Crispy Neck Skin Wing Skin せぎも Belly Skin 首かわ 手羽かわ トロかわ *Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness お ま かせ Chef’s Omakase $69 / person • Pickled Vegetables • Grated Daikon • 2 Kinds of Seasonal Dishes • 6 Skewers of Meats (Including Special Skewers) • 2 Skewers of Vegetables • Rice Dish (Choose One from Below) Oyako Don Soboro Don Chicken Katsu Don Chicken and Egg over Rice Ground Chicken over Rice Chicken Cutlet and Egg over with Chicken Soup with Chicken Soup Rice with Chicken Soup Mentai Chazuke Ume Chazuke Hot Rice in Broth Hot Rice in Broth with Spicy Cod Roe with Salted Plum • Homemade Dessert: Shiso( Japanese Mojito) Sorbet, Creme Brulee Trio (Green Tea / Black Sesame / Roasted Brown Tea) - extra $4 - or Seasonal Desserts. *Ask your server for details. Bar Omakase $59 / person (Only available at entrance Sake Bar area) • 2 kinds of seasonal dishes • 2 Skewers of Vegetables • 4 Skewers of Meats • Rice Dish • Homemade Dessert Chef's Omakase, 10 Skewers Set and Bar Omakase cannot be shared. The Tasting Menus are for the entire party. Please feel free to say "stop" when you have had your fill of skewers. 10 Skewers Set $64 / person • Pickled Vegetables • Grated Daikon
    [Show full text]
  • Sashimi Tataki
    sashimi & tataki Sashimi Moriawase 刺身盛り合わせ CupertinoDinnerserved all day assorted sashimi 28.00 Tako Sashimi たこ刺身 octopus 14.50 Sake Sashimi サーモン刺身 salmon 15.50 starters Madai Sashimi 真鯛刺身 red snapper 15.50 Edamame 枝豆 Hamachi Sashimi はまち刺身 lightly salted boiled soy beans 4.50 yellowtail 16.50 Hiyayakko やっこ Hirame Sashimi 平目刺身 cold tofu with ginger & scallions 4.50 halibut 16.50 Kimuchi キムチ Hirame Usuzukuri 平目うす造り korean spicy pickled cabbage 4.50 thinly sliced halibut with ponzu sauce 21.50 Shiokara 塩辛 Botan Ebi Sashimi ボタン海老刺身 salty fermented raw squid & innards 5.50 spot prawn 21.50 Chukafu Yakko 中華風やっこ Shiromaguro Tataki 白まぐろたたき cold tofu topped with seared albacore, garlic oil & ponzu 15.50 minced pork and vegetables 7.00 Yofu Yakko 洋風やっこ sliced tofu, tomatoes & shiso leaves carpaccio with garlic oil & balsamic ponzu vinaigrette 8.00 たこカルパッチョ Hiyashi Tomato 冷やしトマト Tako octopus, sliced cucumber, plum paste sliced chilled tomatoes 7.00 Tsukemono 漬物盛り合わせ vinaigrette dressing drizzled with garlic oil 16.50 assorted pickled vegetables 6.50 Salmon Aburi サーモンあぶりカルパッチョ Ebi Daikon えびの大根生春巻き balsamic-ponzu, grated shrimp, vegetables & mango rolled wasabi cucumber drizzled with truffle oil 17.50 with thinly sliced pickled daikon radish with Hirame 平目カルパッチョ a sweet vinaigrette sauce 9.00 halibut, shiso-pesto, & yuzu juice 18.50 ゆずセビッチェ Yuzu Ceviche Madai 真鯛カルパッチョ seafood of the day & yuzu quick-seared red snapper with salsa served with homemade potato chips 9.00 yuzu-pepper salsa 17.50 あん肝 Ankimo はまちカルパッチョ steamed monkfish liver in ponzu 10.50
    [Show full text]