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From the Kitchen

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From the Kitchen from the kitchen earth soup crimini mushroom soup citrus creme, curried brussel sprout leaves, chive shot 4 / bowl 8 king trumpet mushrooms salsify puree, onion jam, pea tendril 10.5 miso soup tofu, green onion, shiitake, wakame 4.5 seasonal mixed greens red oak, lollo rossa, wild arugula, tahini-miso dressing 7.5 manila clam miso soup 6 seasonal vegetable tempura shishito pepper, shiitake mushroom, japanese pumpkin 11 seaweed salad cucumber, avocado, rice vinegar 8 spinach salad white asparagus, black sesame dressing 8 vegetable tasting spiced roasted cauliflower | curry spaghetti squash | kimchee brussel sprouts 12 m clam mio so vegetable sides sea edamame 4 grilled squid moromi miso, mizuna, pinenut 14 hijiki & carrot 4 scallop-chive dumplings water spinach, soy-vinegar 11 spiced roasted cauliflower 7 prawn tempura black tiger shrimp 13 steamed seasonal vegetables 7 grilled hamachi kama* collar of yellowtail w/ ponzu sauce 20 kimchee brussel sprouts 7 miso glazed black cod* bloomsdale spinach, glass noodles 27 curry spaghetti squash 7 hawaiian ahi poke ahi tuna, avocado, walnut, seaweed sauce 14 grilled shiitake mushrooms 7 smoked hamachi tataki avocado, ruby grapefruit, yuzu-black pepper sauce 15 land To aid in California’s drought recovery, water will be served by request only. duck croquettes duck confit, potato, bonito flakes 9 Thank you for understanding. [email protected] grilled kurobuta pork short rib kohlrabi puree, snap peas, lemongrass, pickled radish 22 organic chicken skewers* watermelon radish, scallions, housemade teriyaki 15 vietnamese shaking beef* black angus, sweet onions, tiger lily buds, lime-pepper dipping sauce 24 not every ingredient is listed please let us know of any allergies 5.5.15 * with sauteed green beans and steamed rice + $ 5 from the sushi bar chef taka toshi nigiri & sashimi s seasonal selections and/or from tokyo’s tsukiji market * sustainable fish sourced by our purveyor (one piece per order) moriawase tuna beef sushi (6 pieces) 24 s toro* kindai-tenku blue fin fatty tuna s omi wagyu a5 japanese beef striploin kindai-tenku blue fin tuna, yellowtail, fresh shrimp, - amakusa 10 - shiga 15 king salmon & two more chef choices from seasonal s zuke chu toro* red wine cured medium fatty items kindai-tenku blue fin tuna - amakusa 9 white fish s hon maguro* kindai-tenku blue fin tuna sashimi (10 pieces) 38 - amakusa 6 s ayu sweet fish - shizuoka 6.25 kindai-tenku blue fin tuna, yellowtail, white tuna & two s bincho maguro* local fresh white tuna s mahata black grouper w/ salt cured more chef choices from seasonal items w/ fresh - california 5 cherry blossom flower - shizuoka 6.25 wasabi s katsuo lightly cherrywood smoked bonito s kasugodai baby red snapper cured s - kagoshima 6 w/ bamboo leaf - kagoshima 6 maki yellowtail eel dungeness crab organic brown rice, avocado, hamachi yellowtail - shikoku 4.75 unagi eel, fresh water grilled 5.75 shiso, asparagus, nori-ponzu, kaiware,mizuna, s hiramasa wild japanese golden striped s shirayaki fresh water grilled eel pickled daikon wrap 18.5 amberjack w/ fingerlime caviar - chiba 6.5 w/ sansho - aichi 8.75 crunch roll eel, avocado, tempura flakes, spicy crab, aonori powder & shrimp 18 salmon shellfish soft shell crawfish roll umami tobiko, spicy crab, asparagus, mizuna, shiso, konbu wrap 14 s umi masu ocean trout w/ shiso leaf s ebi steamed fresh shrimp - kauai 6 spicy tuna roll miso aioli, gari, cucumber, shiso & - tasmania 4.75 s shigoku oyster w/ yuzu jelly seven types of japanese spice 10 s king sake king salmon - new zealand 4.75 - british columbia 4.75 creamy scallop roll miso aioli, tobiko &avocado 10.5 s zuke sake white soy sauce cured fatty salmon negihama roll hamachi, grilled green onions 10 - new zealand 6.5 other shrimp tempura roll daikon, daikon sprouts, umami s sakura masu wild cherry salmon ankimo monkfish liver pate 4.25 tobiko, asparagus, carrot,mizuna, lime, dry shrimp 10 s w/ salted cherry leaf - aomori 6.75 tobiko natural flying fish roe 4 kaisen futo-maki roll tuna, salmon, hamachi, ikura, tamago oganic egg omelette 4 hotate & two more chefs’ choices, shiso, mackerel s ikura* white wine cured salmon roe 4 cucumber w/ konbu wrap 18.5 aji line caught horse mackerel (sushi/tataki) s tako steamed octopus 4 salmon citrus organic brown rice, avocado, organic s uni sea urchin - british columbia 7.25 produce, citrus 18 - kagoshima 6 / 20 s gyoku fresh lobster omelette w/ organic futo-maki shrimp, eel, kanpyo, shiitake, tobiko, s sayori ryuhi konbu cured halfbeak w/ black shichimi - totori 7.25 egg 4.25 pickled carrot, cucumber, egg omelet 12 vegetable futo-maki organic brown rice, mountain s masaba mackerel - nagasaki 6 potato, asparagus, kaiware, shiso, ume, mizuna, caviar pickled daikon wrap 10 sustainable california white sturgeon roe salmon skin (please allow extra time) carrot, grilled sunomono salad - add to select nigiri 6 green onions, bonito flakes, shiso, daikon sprouts 10 s sunomono salad w/ a choice of either negitoro roll sustainable fatty blue fin tuna, wasabi, s ebi, kani, or tako on seaweed and scallions 10 cucumber 9.50 fresh wasabi 2.5 .
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