Sushi Udon Thick wheat flour noodles in a light dashi, soy and mirin Appetizer broth

Oyster on the Half Shell MP Nabeyaki 17 Half dozen oyster (seasonal selection), kizami Shrimp tempura, kamaboko, egg, wakame, wasabi; citrus soy vinaigrette scallions, shiitake mushrooms

Sunomono Mix 9 Tempura 14 Crab, octopus, eel, white fish, mackerel, Shrimp tempura, scallions, wakame, kamaboko cucumber, seaweed, pickled radish; sweet Sansai 12 vinaigrette Mountain vegetables, scallions Albacore Ponzu 12 Curry Udon 13 White tuna, shredded white radish, ginger, Sliced pork, onion, carrot, potatoes; Japanese scallions; citrus soy vinaigrette curry sauce Maguro Su Miso 13 Tuna and avocado; yuzu miso vinaigrette Spicy Tuna Rice Crisps 9 Curry Black sesame rice crisps, spicy tuna, roasted White onion, carrot, potatoes; Japanese curry sauce, shallots, microgreens white rice

Oyster shooter 5 Chicken Katsu Curry 17 Uni, kizami wasabi, sake, wasabi tobiko; citrus soy vinaigrette Tonkastu Curry 18

Usuzukuri 15 Fluke carpaccio, shredded spicy radish, scallions, citrus soy vinaigrette Yakisoba Stir-fried egg noodles with cabbage, onions, carrots, Sushi & Sashimi scallions and shiitake mushrooms in yakisoba sauce; One piece per order topped with pickled ginger and seaweed powder

Toro (fatty tuna) ……………………………………. MP Pork 16 Maguro (tuna) …………………………………….... 4 Vegetables 15 Sake (salmon) ……………………………………... 3.5 Hamachi (yellowtail) ………………………………. 4 Bincho (albacore) …………………………………. 3 Hirame (fluke) …………………………………….... 3.5 *Customer Advisory Notice: Consuming raw or Bronzino ……………………………………………. 3 undercooked meats, poultry, seafood, shellfish, or Saba (mackerel) ………………………………….... 3 egg may increase your risk of foodborne illnesses, especially if you have a medical condition. Our Sawara (Spanish mackerel) ……………………… 3 ingredients are supplied by both local and non-local Unagi (fresh water eel) ……………………………. 3.5 suppliers, therefore, we are unable to guarantee that Ebi (shrimp) ………………………………………... 2.5 any item is completely free from gluten or any other Ika (squid) ………………………………………….. 2.5 allergen and we assume no responsibility for guests with food allergies or sensitivities. Hokki Gai (surf clam) ……………………………... 2.5

Tako (octopus) …………………………………….. 3 **To continue our BYOB service, we must charge a Hotate (scallop) ……………………………………. 3.5 bottle service fee on all beer, wine, liquor, and sake. Ikura (salmon roe) …………………………………. 4 For this fee we will open your bottle(s) and provide glasses, ice buckets and warm your drinks as Tobiko (flying fish roe) …………………………….. 3 needed. One bottle/up to six beers: $3. Two or more Uni (sea urchin) ……………………………………. MP bottles/seven or more beers: $5. For parties of six Tamago (egg omelet) ……………………………... 2 or more, we reserve the right to add an 18% Inari (sweet tofu skin) ……………………………... 2 gratuity charge to all checks. In addition, we can only accept up to four credit cards per party. Kani (crab) ………………………………………….. 4

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Basic Rolls Kitchen All basic rolls can be made as a hand roll or substituted with soy paper Appetizer Tuna ……………...…………………………………. 7 Salmon ……………...……………………………… 7 Edamame 3 Salmon Avocado..…………………………………. 8 Steamed Japanese soybean, sea salt Yellowtail & Scallion ……………...……………….. 8 California ……………...……………………………. 7 Agedashi Tofu 7 Fried tofu, sweet dashi, fresh ginger, white Philadelphia ……………...………………………… 8 radish, scallions Eel & Avocado ……………...……………………… 8

Soft Shell Crab ……………...…………………….. 9 Shrimp Shumai 5 Shrimp Tempura ……………...…………………… 8 Steamed shrimp dumplings; sesame and light soy vinaigrette Salmon Skin ……………...……………………….. 7 Spicy Tuna ……………...…………………………. 8 Yakitori 6 Spicy Salmon ……………...……………………… 8 Skewered chicken; teriyaki glaze Cucumber ……………...………………………….. 4

Avocado ………...…………………………………. 5 Gyoza 7 Kanpyo (Housemade Dried Gourd) …………….. 5 Pan-seared house-made pork dumplings; sesame and light soy vinaigrette Oshinko (Japanese Pickle) ……………...………. 5 Asparagus ……………...…………………………. 6 Sweet Potato ……………...……………………… 6 Mini Pork Belly Steamed Buns 5 Cucumber, scallions, spicy aioli Vegetables Tempura ……………...……………… 8 Futomaki ……………...…………………………... 7 Takoyaki 7 Shitake & Avocado ………..…………...………... 7 Octopus dumplings; Worcestershire sauce, Umeshiso (Plum) ……………...…………………. 6 Japanese mayo, pickled red ginger, bonito flakes, seaweed powder

Sushi Dinner Served with miso soup Shrimp Lollipops 9 Breaded shrimp on bamboo skewers; tartar Chirashi 25 sauce Chef’s choice of 10 select fish cuts, egg omelet, pickled radish and kanpyo served over sushi rice Negimayaki 11 Pan-seared scallions wrapped in thinly sliced Sashimi Platter 27 NY strip steak; house-made teriyaki sauce 15-pieces assortment of the chef’s finest cuts of the day Shrimp and Vegetable Tempura 12 Lightly battered and fried shrimp and assorted Sushi Platter 27 vegetables; house made tempura sauce 10-piece assortment of the chef’s finest cuts of the day and California roll

Sushi and Sashimi 27 5 pieces of sushi, 7 pieces of sashimi, California roll

Sushi for two 51 20 pieces of sushi, a Spicy Tuna roll and a Salmon Avocado roll

Sushi and Sashimi for two 51 10 pieces of sushi and 15 pieces of sashimi, a Spicy Tuna roll and Salmon avocado roll Soup and Salad Signature Rolls Green Field 12 Asparagus, cucumber, avocado, inari, lettuce, Miso soup 2 carrot, spicy aioli Tofu, seaweed, scallions Black dragon 13 House salad 5 Broiled eel and cucumber; topped with avocado Romaine lettuce, shredded carrots, grape and roasted sesame seeds tomatoes; house made ginger dressing Kimono 14 Seaweed salad 5 Smoked salmon, eel, avocado, cream cheese; Roasted sesame seeds; ginger soy vinaigrette topped with tempura flakes, eel sauce Avocado salad 9 Seven Seas 16 Avocado, romaine lettuce, shredded carrots, Tuna, yellowtail, cucumber topped with grape tomatoes; house made ginger dressing avocado, tempura flakes and spicy aioli

Manayunk 17 Crab, cucumber and avocado topped with Entrees broiled eel, nori, tempura flakes, eel sauce

Teriyaki Yanako 17 Shrimp tempura, avocado and asparagus Served with housemade teriyaki sauce, sauteed baby topped with spicy tuna and scallions bok choy, grilled asparagus and a side of white rice; brown rice can be substituted for an additional Younger Sister 18 Pan-Seared Scottish Salmon with 22 Tuna, avocado, cucumber and kaiware topped Yuzu Peppercorn a nd Black Truffle Oil with salmon and wasabi tobiko

Grilled 7-ounce NY Strip Steak 22 Scallop Canopy 18 Spicy tuna and cucumber topped with spicy Pan-Seared Chicken Breast 18 scallop and tobiko

Fried Soft Tofu 15 Ocean Safari 16 Shrimp tempura and cucumber; topped with lobster salad, mentaiko aioli and tobiko

Tempura Almond Joy 13 Shrimp tempura, lemon, asparagus and spicy Served with steamed rice and house made dipping aioli topped with roasted almonds and sauce microgreens Shrimp and Assorted Vegetables 20 East Falls 15 Assorted Vegetables 16 Kabayaki eel, asparagus and avocado topped with spicy tuna and tempura flakes

Mardi Gras 16 Katsu Crab, broiled eel, shrimp tempura, tamago, avocado and cucumber topped with rice pearls, Proteins are breaded, fried and sliced; served with yuzu aioli and microgreens shredded cabbage, tonkatsu sauce, steamed rice Chicken 17 Schuylkill 17 Yellowtail, avocado and shiso leaves topped Tonkatsu (Pork) 17 with seared salmon, black tobiko and yuzu aioli

Sea king 16 Lobster tempura, avocado, red tobiko, lemon, lettuce, cucumber, spicy aioli

Rainbow 16 Crab, cucumber and avocado topped with tuna, salmon, whitefish and shrimp