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ŋŢűŢůŦŴŦȁœŦŴŵŢŶųŢůŵġħġŃŢų Aoi serves Washoku Washoku refers to traditional Japanese cuisine, which is registered by United Nations as 1 of the 5 food-related cultural heritage. Washoku is about harmony and served to satisfy Education, Scienti�ic and Cultural Organization (UNESCO) the following : -Using a diversity of seasonal ingredients, and respecting their inherent -A�lavors well-balanced and healthy diet -Dishes are often carefully decorated with blossoms and leaves to express nature’s beauty If you want the full Washoku experience, venture into our multi-course Kaiseki options. Avid sushi lover? We have seafood that’s shipped daily from different parts of the world. our dishes are made with vegetable stock instead of seafood stock, providing At Aoi, our menu is also in�luenced by Shojin cuisine (Buddhist cuisine). Many of true vegan options. 【Aoi Video】 - Executive Chef - Noboru Kikuchi Mr.after Kikuchi graduation graduated perfecting from hisa culinary fundamentals school asin Miyagi,an apprentice. Japan, and He thenspent went 6 years on toprefecture become thefor theexecutive next 28 chef years of multiplebefore accepting Kappo style the invitationrestaurants of in an the international Miyagi restauranteur as a menu developer. Mr.bring Kikuchi’s his culinary experience passion in and the expertiseinternational to the corporation US. After conversing sparked his with decision some toof the local talent, Aoi was created to serve traditional Washouku with a slight hint of the local favorites. Kaiseki Kaiseki is a type of art form that balances the taste, texture, appearance, and colors of food.To this end, only fresh seasonal ingredients are used and are prepared in ways that aimare carefully to enhance presented their �lavor. on plates Local thatingredients are chosen are tooften enhance included both as the well. appearance Finished dishesand the seasonal theme of the meal. Dishes are beautifully arranged and garnished, often withplants real and leaves animals. and �lowers, as well as edible garnishes designed to resemble natural Kaisekidish, and has a steamed since evolved course, to ininclude addition an appetizer,to other dishes sashimi, at the a simmered discretion dish, of the a grilledchef. Some explanation of the dishes: (先附 SakizukeHassun (八寸) :) the: an second appetizer course, similar which to the sets French the seasonal amuse-bouche. theme. Typically one kind of sushi and several smaller side dishes. Agemono (揚げ物 a category of deep-fried dishes in Japanese cuisine Yakimono (焼物 )(1) : ( ); (2) earthenware, pottery, china. Hashi-Yasume (箸休め)) : �lame-grilled : direct translation food esp. is “resting �ish of chopsticks”, it’s a refreshing side (お造り) : sashimi dish to change the �low and taste for you to better taste the next dishes. Otsukuri (強肴) : a substantial dish, such as a hot pot. ShiizakanaTome-wan (止椀 a miso-based or vegetable soup served with rice. Mizumono (水物)) :: a seasonal dessert; may be fruit, confection, ice cream, or cake. Kaiseki Course Irodori $55.00 pp Tsukidashi, Yakimono or Agemono, Nigiri Sushi, Tome-wan, Dessert $67.00 pp Tsukidashi-Hassun, Owan, Otsukuri, Yakimono, Agemono, Nigiri MiyabiSushi, Tome-wan, Dessert Kyoto $67.00 pp Vegetarian Tsukidashi-Hassun, O Agemono, O wan, Mukou Tsuke, Shiizakana, Hashi-yasume, shokuji, Tome-wan, Dessert Nishiki $85.00 pp Tsukidashi- Hassun, Owan, Otsukuri, Yakimono, Agemono, Nigiri Sushi, Tome-wan, Dessert Sakura $100.00 pp Tsukidashi-Hassun, Owan, Otsukuri, Yakimono, Agemono, Nigiri Sushi,Tome-wan, Dessert All Kaiseki Courses need to be reserved 2 days in advance Due to the seasonal and constant changing of nature Kaiseki cuisine, the number of courses and the dishes are always changing. We will always provide the best value for our guest. APPETIZERS FrFomrom the the Sushi Sushi Bar Bar Today’sToday’s Sashimi Sashimi 10pc $ 20.0 / 25pc 20.0 $50.0 Chef’sFrom Selection the Kitchen of 10 pcs of Fish 50.0 Chef’s Omakase Sashimi vChef’sEdamame Selection of 25 pcs of Fish 5.0 SalmonSteamed Tartar Edamame with Sea Salt v 16.0 with Avocado, Scallion, Basil Oil and Caviar 20. 0 Blistered Shishito 6.0 TodaysFire-RoastedJidori DashimakiCatch Japanese Fish "Ushuzukri"Tamago Pepper with Yuzu Salt or Matcha Salt 8.0 YellowtailMomiji Radish Jalapeno and Ponzu Sauce rs of cooked egg 18.0 iko, Japanese Omelette, made by rolling several laye 10.0 Sliced sashimi-style, topped with jalapeno, tobb servedCalamari with Yuzu Skewer and Wasabi Sauce 17.0 Fried, Calamari drizzled with Spicy Mayonnaiseado, 8.0 Blackand Wasabi Pepper Sauce Tuna SlicedJidori Pepper Chicken Tuna Tatsuta-Age with Tobiko, Scallion, Avoc Fried free range chicken marinated in ginger garlic soy sauce 20.0 SOUPS & SAe. LADS OceanJalapeno King Tangerine Sauce vKing Salmon, King crab, Rolled up Sashimi Styl 5.0 FrKinokoom the ClearKitchen Soup v Japanese Mushroom 2.5 Edamame 5.0 Steamed Edamame with Sea Salt v HouseSeaweed Miso Salad Soup Kani Salad 8.0 6.0 Blistered Shishito 6.0 Fire-Roasted Japanese Pepper with Yuzu Salt or Matcha Salt HouseCrabstick Salad mixed in with Seaweed 4.0 10.0 hes, Obanzainative Kyoto 3shu style cooking. Chef's Selection of three vegetarian Obanzai dis Sukui Tofu 7.0 Ultra Soft and Silky Tofu Jidori Dashimaki Tamago 7.0 rs of cooked egg Japanese Omelette, made by rolling several laye 8.0 Calamari Skewer Fried Calamari drizzled with Spicy Mayonnaise 8.0 hiitake, Chawan Mushi Steamed Egg Custard with Crabstick, Shrimp, S Bamboo, and Chicken LARGE PLATES VEGETABLE (Served with an order of white rice) v 15.0 Served with Seasonal Vegetables and Aoi Teriyaki Sauce Home-Made Tofu Steak v Vegetable Tempura 14.0 7 kinds of assorted fried vegetables with dipping sauce SEAFOOD "Cooked" 19.0 Assorted Tempura Assorted fried vegetables, and shrimp with dipping sauce Shrimp Tempura 21.0 5 pc of assorted fried shrimp with dipping sauce MEAT (Served with an order of white rice &veggies) Sauteed ree ge icken Thigh with Aoi Teriyaki Sauce 14.0 Teriyaki Chicken F Ran Ch 28.0 Teriyaki Ribeye Steak Oven Grilled, 8oz. Fillet Mignon 34.0 2 pieces of 3 oz each Medallions The consumption of raw or undercooked eggs, meat, poultry, seafood or Please advise your server of any food allergies. shell�ish may increase your risk of of food borne illness. For groups of 6 or more a 18% Gratuity is automatically added. SUSHI PRIX-FIXE VEGETABLE 14.0 ServedSpecial with Seasonal Vegetables and Aoi Teriyaki Sauce Nigiri Sushi 7 pcs and a Tu ll Home-Made Tofu Burger Vegetable Tempura 8.0 30.0 Deluxe na Ro 40.0 Nigiri Sushi 12 pcs vAssortedV egeta riFriedan Special Vegetables with Dipping Sauce 15.0 SEAFOODVegetarian Sushi "Cooked" 6 pcs 14.0 50.0 attyAt l servedSushi with rated Dai ish GrilledOmakase Toro Hokke F Chef’s ka Selection Mackere of G kon Rad 14.0 Today’s Catch Saikyo Yaki BroiledYaki Taraba Fish marinated in Saikyo Miso 28.0 NIGIRI SUSHI GrilledAssorted King Tempura Crab with Yuzu Kosho and Lemon 14.0 5.0 8.0 EbiFriedHon-Maguro Tempura Shrimp, Fish Akami and Vegetable |Bluefin with Tuna Dipping Sauce 15.0 4.0 Hon-Maguro Toro | Bluefin Tuna Belly e FriedHamachi Shrimps | Yellowtailwith Aoi Tempura Dipping Sauc MEAT 4.5 Fish of the Day from Japan MP 14.0 Salmon| King Salmon n 8.0 MisoIkura Chicken | Salmon Roe 3.5 Grilled Free Range Chicken Breast marinated i Saikyo Miso 14.0 SaUniuteed | Searee Urchin ge icken Thigh with Aoi Teriyaki Sauce 4.5 TeriyakiEbi | Shrimp Chicken (boiled) 3.5 F Ran Ch 14.0 Zuwail Kani | Snowicken Crabreast with Sesame Dressing and Shaved Vegetable Salad MP5.0 AoiHotate Chicken | Scallop Co d Poached Ch B 2.5 Unagi | Eel 25.0 7.0 Tamago | Egg Teriyaki Ribeye Steak OvenBotan Grilled, Ebi 8oz.| Raw Shrimpoiled) 45.0 7 Kobe Beef Flavorful, tender, with a well-marbled texture, oz. AOI SPECIAL ROLLS v 7.0 California (vegetarian option available) Crabstick, Avocado, Cucumber, Fish Roe 7.0 Crabstick Avocado Tuna, White sh, Shr imp, Smoked Sa lmon, Avocado, Rainbow 16.0 Fi Crabstick,Shrimp Tempura Fish Roe 8.0 ShrimpSpider Tempura, Lettuce and Spicy Mayonnaise 12.0 Softshell Crab, Lettuce and Spicy Mayonnaise 12.0 Dragon Roll Dancing Shrimp 18.0 Eel, Cucumber, Avocado, and caviar ShrimpTropical tempura, Crab salad, shrimp, avocado, and soybean pepper 18.0 Spicy salmon avocado topped with pepper tuna and diced mango SUSHI ROLLS Yellowtail Negi 7.0 CaliforniaTekka (vegetarian option available) 6.07.0 Crabstick,Tuna Avocado, Cucumber, Fish Roe Crabstick Avocado 6.0 Negi Toro 9.0 atty Tuna and Scallion Tuna, White sh, Shrimp, Smoked Salmon, Avocado, Rainbow 16.0 F Fi 7.0 Crabstick,EbiSca lliTempuraon and Fish Sp Roe icy yonna ise 8.0 Spicy Tuna/Salmon/Yellowtail (choose one) Salmon Avocado Ma 8.0 ShrimpSpider Tempura, Lettuce and Spicy Mayonnaise 10.5 Unagi Kyuri 7.0 rilled Eel ucumber Softshell Crab, Lettuce and Spicy Mayonnaise 22.0 vTuna,GVegetable Salmon, and tempura Yellowtail, C roll Sca llion and Ikura Pacific 12.0 vYasai 6.5 Dragon Roll 6.0 Eel,Dancing Cucumber, Shrimp Avocado, and Tobiko 18.0 Raw vegetable do, ShrimpCreate Tempura, your own Lobster Salad, Shrimp, Avoca MP Samuraiand Soybean Pepper 20.0 Shirmp Temp, u ra topped with Spicy Tuna, Snow , and ier DESSERT TropicalCrab Cav 18.0 Spicy Salmon Avacado topped wit h Tuna 5.0 4.0 Macha Green Tea Ice Cream Pepper 10 andVanilla Diced Ice Mango Cream 20.0 Hamachi, Scallion, Jalapeno, Soy r 7.0 WaterligMatchahtly t orchedFront Parfait and topped with Tu go bean Peppe Matcha warabi mocha na and Man Caviar Mayonnaise 17.0 d Geisha Pepper Tuna, Scallion, topped with Lobster Sala and layer of Mango and Tobiko ŋŢűŢůŦŴŦȁœŦŴŵŢŶųŢůŵġħġŃŢų Aoi Japanese Restaurant & Bar - A True Taste of Japanese authentic cuisine..
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  • NARE KAISEKI - 3 Course Prix Fixe 75

    NARE KAISEKI - 3 Course Prix Fixe 75

    NARE KAISEKI - 3 Course Prix Fixe 75 会席 In Japan, “Kaiseki ( 会席 )” is the formal multi-course meal mainly served at fne-dining restaurants. We ofer traditional kaiseki condensed in three courses, which are composed of seasonal ingredients and techniques of Japanese cuisine by our chef First Course - Appetizer 前菜三種 Tree dishes on kaiseki tray, served in turn Second Course - Soup of the Season 季節の御椀 Chef ’s creation with seasonal ingredients Tird Course - Chef ’s Signature 和牛お任せ “A5 Grade” Japanese wagyu omakase style by season - Supplement - Additional Course - Mini Sushi Omakase お任せ寿司 35 6 pieces and one special roll by chef ’s selection, including fsh from Toyosu, Japan Please let us know in advance if you have any dietary restrictions or special considerations Items may change due to availability and seasonality 20% service charge will be added for parties of six (6) or more Appetizers from Sushi Bar 寿司バーからの前菜 Aburi Tomato Salmon 炙りトマトサーモン 18 Sliced salmon alternated with sliced fresh tomato, torched and topped with tofu sour cream and radish sprouts Yellowtail Carpaccio ハマチのカルパッチョ 18 Tinly sliced yellowtail topped with microgreens and sliced jalapeno. Homemade ponzu sauce and extra virgin oil on the top Toro Tartar トロタルタル 18 Fine-chopped fatty tuna, pickled daikon and scallion on sliced avocado. Topped with tobiko and microgreens. Served with zesty wasabi soy sauce Salmon Naruto サーモン鳴門巻き 16 Sliced salmon wrapped in cucumber strip. Topped with salmon caviar and fresh seaweed Tuna Avocado 鮪とアボカドの胡麻和え 16 Dice-cut tuna and avocado dressed with savory sesame soy sauce Soups and Noodles Salads 椀物と麺類 サラダ Lobster Miso Soup ロブスター味噌碗 16 Grilled Lobster Salad 34 Steamed live-fresh lobster head and claw made with our 活けロブスターグリルのサラダ signature miso soup.