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BLUEFIN SPECIAL $15 Fresh Bluefin Tuna Dusted with Seven Spice, Served Overtop a House Made Red Onion Sauce and Wasabi Oil

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DINNER BLUEFIN SPECIAL $15 Fresh Bluefin tuna dusted with seven spice, served overtop a house made red onion sauce and wasabi oil. Page 1 of 6 DINNER Page 2 of 6 DINNER SOUP HOT APPETIZER MISO SOUP “silk-tofu” , scallion 5.50 EDAMAME 6.50 CLAM MISO SOUP yuzu paste, shiitake mushrooms, enoki mushrooms, soybeans, sea salt scallions 7.50 SPICY SEAFOOD SOUP (for two) clams, calamari, shrimp, mushroom, VEGETABLE or PORK "GYOZA" 7.50 mitsuba leaves 15 sesame "ponzu" sauce SALAD "WA-FU" MARINATED FRIED CHICKEN 9 curry and "matcha" salt HOUSE SALAD cherry tomatoes, grated sesame, house dressing 8 POPCORN SHRIMP 10 PORTOBELLO SALAD grilled portobello, wasabi crusted goat cheese, apricot mustard sauce, crushed peanuts, chives lemon-dill-rice vinegar dressing 10 "AGE-DASHI" TOFU 7 FRIED OYSTER-ARUGULA SALAD creamy "ponzu" sauce, breakfast shiitake "gin-an" sauce, scallion radish, fried shallot 11 SEAWEED SALAD sesame oil, sesame seeds, chili flakes 6.50 FRIED CALAMARI 10 ALBACORE SASHIMI SALAD avocado, cherry tomatoes, baby arugula, wasabi aioli, spicy miso, "matcha" salt chives, creamy sesame sauce 13 WARM CARPACCIO 12 ASIAN PEAR SALAD fresh asian pear, roasted beet, goat cheese, pine choice of beef, salmon or scallop w/ sweet "syoga" soy sauce nuts, spring mix, yuzu ginger vinaigrette 10 ASSORTED MUSHROOM "TO-BAN," 12 yuzu butter sauce COLD APPETIZER TORO TARTARE 17 TEMPURA APPETIZER 11 mustard seeds, sous-vide quail egg, yuzu-dashi broth, celery julienne, shrimp & vegetable tempura with house made tempura sauce chives SHABU-SHABU 12 SAUTÉED FOIE GRAS 15 chilled, sliced filet mignon, creamy sesame sauce, micro greens, daikon pineapple, cucumber, eel, pineapple miso vinaigrette 10 TUNA BITES 15 WAGYU ISHI YAKI 38 spicy pistachio crusted tuna with mango salsa 4 slices authentic miyazaki japanese wagu beef cooked table side TUNA "TATAKI" 13 on a hot stone, paired with ponzu citrus sauce & wasabi salt caramelized onion sauce, "hijiki" seaweed, pickles, baby "mizuna" SALMON TARTARE 11 peach miso, roasted "wasabi panko", chives TUNA CARPACCIO 11 RAW BAR cucumber, pineapple, tomatoes, pine nuts, mint aioli, micro "shiso" LIVE UNI 30 SEARED CAJUN TUNA 13 yuzu tomato chutney, wasabi aioli, fried leeks JAPANESE KUMAMOTO OYSTER 4.30/pc HAMACHI APPETIZER 13 chives, ponzu sauce, lemon slice yellowtail sashimi, wasabi ponzu, sliced jalapeno, wasibitobiko KING CRAB LEG ponzu sauce M.P. WAGYU AND FILET MIGNON TARTARE 20 sous-vide quail egg, toasted wasabi panko, fried shallots, LIVE SEA SCALLOP olive oil, "yuzu", salt M.P. capers, house made pickles, ponzu gel, avocado purée BLUEFIN TUNA TARTARE 16 seasoned with yuzu and wasabi salt, with black tobiko, over avocado/ jalapeño mousse, house soy gelee * consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness Page 3 of 6 DINNER ROLLS KOMÉ SPECIAL ROLLS CALIFORNIA ROLL 7 COOPERSBURG ROLL 18 crab stick, cucumber, avocado shrimp tempura, avocado, pineapple, wrapped in seven spice soy paper, "tuna bites"-spicy pistachio, mango salsa on top KING CRAB CALIFORNIA ROLL 12 king crab, cucumber, avocado GODZILLA ROLL shrimp tempura, avocado, topped with eel, fresh strawberries, wasabi aioli, chives, eel sauce, sriracha 19 SPICY ROLL 8 (choice of tuna, salmon, yellowtail, or albacore), spicy mayo, PASSION LOBSTER ROLL steamed lobster, avocado, cucumber, topped scallion with smoked salmon, mango salsa, mint aioli, micro greens 19 OOKA ROLL 12 SAUCON VALLEY ROLL spicy tuna, topped with avocado, tempura tuna, salmon, yellowtail, avocado and tobiko flakes, spicy mayo, eel sauce 13 SHRIMP TEMPURA ROLL 10 shrimp tempura, cucumber, spicy mayo, eel sauce, avocado, CREAMY KING CRAB ROLL king crab, cucumber, topped with asparagus, masago albacore, avocado, creamy sesame sauce, masago 16 SOFT SHELL CRAB ROLL 11 STEEL CITY ROLL soft shell crab tempura, avocado, mango, chili soy soft shell crab tempura, cucumber, spicy mayo, avocado, paper wrap, topped with crab stick salad, eel sauce, chili mayonnaise 18 asparagus, masago PROMENADE ROLL king crab, avocado, cucumber, topped with spicy PHILADELPHIA ROLL 8 tuna, pineapple miso 16 smoked salmon, cream cheese, cucumber KOMÉ ROLL tuna, yellowtail, salmon, crab stick, shrimp, cucumber, DRAGON ROLL 11 avocado, masago 17 eel, cucumber, topped with avocado, eel sauce, sesame seeds SUNSET ROLL spicy king crab, avocado, almonds,crub stick, topped SALMON SKIN ROLL 7 with seared salmon, chili mayo, pesto, masago 20 salmon skin, cucumber, oshinko, gobo RAINBOW ROLL 12 DYNAMITE LOBSTER ROLL steamed lobster, avocado, mango, crab stick, cucumber, topped with avocado & assorted fish topped with spicy tuna, sweet chili sauce, micro greens 19 SURF AND TURF ROLL shrimp tempura, spicy king crab, avocado, asparagus, topped with seared filet mignon, crunchy tempura, masago, - VEGETABLE ROLLS - oroshi sauce 19 MIXED VEGETABLE ROLL 7 SPRING FLING ROLL tuna, salmon, spring mix, gobo, oshinko, mixed greens, cucumber, avocado, oshinko, gobo, inari wrapped in a rice paper, and paired with a jalapeño ponzu 16 CUCUMBER AND AVOCADO ROLL 6 cucumber, avocado ROCK LOBSTER ROLL pineapple, avocado, steamed lobster, chili soy paper wrap, topped with rock shrimp tempura, apricot mustard sauce, SHIITAKE MUSHROOM AND CRUNCHY SHALLOT ROLL 7 wasabi tobiko, chives 19 sweet shiitake mushrooms, fried shallots APPLEJACK ROLL fuji apple tempura, king crab, avocado, topped ASPARAGUS AND PUMPKIN TEMPURA ROLL 7 with salmon, honey mustard miso, wasabi mayo, crushed pistachios 16 asparagus tempura, pumpkin tempura, spicy mayo ISLAND ROLL chilean sea bass tempura, mango, avocado, SWEET POTATO TEMPURA ROLL 7 topped with lobster salad, crisped onions, baby greens, seared sweet potato tempura, spicy mayo honey wasabi sauce 18 * consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs BETHLEHEM ROLL wrapped in soy paper, lobster tempura, avocado, may increase your risk of food borne illness mango, topped with a spicy crab salad, mango-miso sauce, Japanese rice cracker 18 SHOGUN ROLL shrimp tempura, tuna, cucumber, avocado, topped with mango, black tobiko, jalapeño yuzu sauce 17 LEHIGH ROLL tuna, yellowtail, avocado, mango, topped with seared salmon, chili mayo, yuzu oil, fried shallots, baby greens 19 Page 4 of 6 DINNER SUSHI & SASHIMI 2 pieces per sushi order, 3 pieces per sashimi order SUSHI COMBINATION Chef choice, extra charge for special rolls substitution FATTY TUNA toro M.P. SUSHI: MEDIUM FATTY TUNA chu-toro M.P. 9 pieces chef choice & 1 roll 27 TUNA maguro 7.50 16 pieces chef choice including chutoro& 2 rolls 52 ALBACORE TUNA bincyou maguro 7.50 24 pieces including chu-toro, oh-toro& 3 rolls 80 BUTTERFISH escolar 7.50 32 pieces including chu-toro, oh-toro, uni& 4 rolls 110 SALMON sake 6.50 SASHIMI: KING SALMON king sake 8.50 15 pieces chef choice 27 SMOKED SALMON sake kunsei 7.50 28 pieces including chu-toro 52 YELLOWTAIL Hamachi 7.50 EXOTIC YELLOWTAIL kanpachi 8.50 42 pieces including chu-toro, oh-toro 80 STRIPED BASS Suzuki 7.50 56 pieces including chu-toro, oh-toro 112 FLUKE hirame 7.50 COMBO: JAPANESE RED SNAPPER ma-dai 8.50 4 pieces sushi, 7 pieces sashimi & 1 roll 28 KING CRAB kani 16 9 pieces sushi, 15 pieces sashimi & 1 roll 56 SHRIMP ebi 6.50 12 pieces sushi, 21 pieces sashimi, incluing SQUID ika 6.50 chu-toro & 2 rolls 84 OCTOPUS tako 6.50 16 pieces sushi, 28 sashimi, including chu-toro, oh-toro& 2 rolls 112 FRESHWATER EEL unagi 7.50 SALT WATER EEL anago 8.50 EGG OMELET tamago 4.50 SALMON TASTING 24 FRIED SOYBEAN CURD inari 4.50 NEW ZEALAND KING SALMON - ponzu sauce 2 pieces per sushi order, 2 pieces per sashimi order SALMON CHAR - garlic aioli ARCTIC CHAR - pickledginger wasabi root SEA URCHIN uni 13 SCOTTISH SALMON - roasted jalapeno gelee SALMON ROE ikura 7.50 SALMON BELLY TARTAR - capers, horse radish emulsion SMELT ROE masago 6.50 FLYING FISH ROE tobiko 6.50 NO SOY SUSHI 30 consuming raw or undercooked meats, poultry, seafood, shellfish, Boutique sushi paired with our chef's artisanally crafted sauces or eggs may increase your risk of food borne illness SALMON - lemon, truffle powder, ikura TUNA - wasabi salt, fried shallots, tomatillo salsa EXOTIC YELLOWTAIL- jalapeno slice, jalapeno ponzu RED SNAPPER – foie gras, mustard miso, shiso leaf YELLOWTAIL - yuzu sauce, pesto, cherry tomato slice MEDIUM FATTY TUNA - seared, sesame soy, ginger, scallion SALT WATER EEL -lime zest, sweet soy sauce, horse radish emulsion Page 5 of 6 DINNER ENTRÉE NOODLE VEGETABLE TOBAN 17 TEMPURA “UDON” OR “SOBA” 17 red & yellow bell peppers, broccolini, asparagus, bok-choy, assorted tempura, shiitake mushroom, spinach assorted mushrooms, scallions, sesame seeds, nanban sauce “CHA-SOBA” NOODLE SALAD 10 shiso, shiitake, asparagus, edamame, house dressing JAPANESE HERB CRUSTED BIG EYE TUNA 30 dashi braised wild mushroom brown rice, baby seasonal vegetable SOUS-VIDE BERKSHIRE PORK TENDERLOIN 27 caramelized fuji apples, roasted cipollini onions, ginger honey SIDE DISH sweet potato mash, soy balsamic GRILLED ASPARAGUS 5.50 CHAR GRILLED JUMBO SHRIMP & SCALLOPS 36 mustard-miso vinaigrette smoked salt, grilled asparagus, spicy mala sauce STEAMED STRING BEANS 5.50 teriyaki sauce CHAR GRILLED CHICKEN BREAST 20 STEAMED BROCCOLINI 5.50 broccolini, “teriyaki” sauce teriyaki sauce SWEET POTATO TEMPURA 4.50 RIBEYE STEAK “TO-BAN” 31 house tempura sauce vegetable “oroshi” sauce, mushroom, fresh wasabi AVOCADO SASHIMI 4.50 creamy sesame sauce ROASTED “SCHICHIMI” DUCK BREAST 28 japanese eggplant, zucchini, asparagus, mustard miso vinaigrette TOMATO SASHIMI 4.50 wasabi aioli WHITE RICE 1.50 CAST IRON DRY AGED STEAK 36 pan seared new 6ell strip steak, honey glazed sweet potato, wasabi SUSHI RICE 2.50 coleslaw, sweet oroshi, anchovy aioli, wasabi salt BROWN RICE 2.50 FRIED RICE 8 CRISPY TOFU AND VEGETABLE 17 steamed bok-choy, broccolini, carrot grilled asparagus, royal trumpet mushroom, “teriyaki” sauce SOUS-VIDE SALMON 27 pistachio, pine-nut, wasabi pea, sesame crusted salmon steak ginger miso vinaigrette, fall vegetables SURF AND TURF 37 grilled n.y.
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    Minami To-Go Menu MOTHER’S DAY FEATURES ENTIRE PACKAGE (SUITABLE FOR TWO) | 165 May 7-9 only, option to pre-order for pick-up available HAHANOHI BENTO | 80 MOTHER’S DAY SUSHI PLATTER (20pc) | 75 available for individual purchase available for individual purchase Pan Roasted 6 oz Wagyu Steak Traditional Nigiri Japanese peppercorn jus, wild mushroom, two pieces each braised red cabbage, carrot kinpira, broccolini ō-toro, madai, aka ebi Hamachi Crudo Aburi Oshi truffle kimizu two pieces each salmon, ebi, bincho, hamachi Scallop Crudo ikura, ponzu gelée Futo Maki four pieces chū-toro, uni, cucumber, unagi, tamago, soy shiitake Inari Pocket two pieces DESSERT | 18 salmon poke, ikura, negi available for individual purchase Earl Grey Cheesecake yuzu curd, vanilla bean cream, white sesame caramel tuile, confit orange Executive Chef, Michael Acero Executive Sous Chef, Jason Do Head Pastry Chef, Aiko Uchigoshi Sous Chef, Danny Kwon Minami To-Go Menu DAILY FEATURE MINAMI PLATTER FOR TWO | 85 Daigaku-Imo caramelized Japanese sweet potato Aburi Beef Striploin shiitake mushrooms, aka miso sauce Atlantic Salmon Mushiyaki papillotes style, truffle miso mayo, onions, shimeji mushrooms, broccolini, bell pepper Crispy Brussels Sprouts spiced Maldon sea salt Atlantic Salmon Nigiri two pieces Maguro Nigiri two pieces Hamachi Nigiri two pieces Salmon Oshi BC wild sockeye salmon, serrano pepper, Miku sauce, two pieces Ebi Oshi prawn, lime juice, ume Miku sauce, two pieces Albacore Tuna Oshi BC albacore tuna, spicy Miku sauce, crispy capers, two pieces Hamachi
  • Miyako Letter

    Miyako Letter

    NY MUTUAL TRADING INC, NO.168 77 Metro Way Secaucus NJ 07094 Miyako Letter Tel.:201-933-9555, 212-564-4094 03/1/21 Highlighted KIMINO Sparkling Water & GREEN TEA & Items KIMINO Sparkling Juice OOLONG TEA Kimino drinks are made by farmers and craft drink makers from Japan, following the In Asian cultures, having tea with the meal is “Kanso” philosophy - using only what is truly necessary. They hand-pick seasonal fruits as important as having a plate to eat on! and use naturally sourced water from the Hyogo mountains. The sparkling waters Please add these convienient canned and are unsweetened, so they are great to make cocktails by adding your choice of liquor. bottle green tea and oolong tea items on your take-out and delivery menu! YUZU ： Contains the juice from one hand-picked Yuzu from Shikoku Island and the #13672 UCC GREEN TEA 24/11.1floz water from the Western Japanese mountains. #11095 KOBE SABO GREEN TEA 6/2L PET RINGO ： Contains the juice from Fuji Ringo apples that are hand-picked in the Aomori Region and the water from the Western Japanese mountains. #14921 UCC OOLONG CHA 24/11.1floz UME ： Contains the juice from three hand-picked Ume from Wakayama prefecture #11093 KOBE SABO OOLONG TEA 6/2L PET and the water from the Western Japanese mountains. Traditional Japanese MIKAN ： Contains the juice from one Mikan and is hand-picked in Wakayama prefecture and the water from the Western Japanese mountains Grain & Botanical Tea “Juroku” means sixteen and “Cha” meansJUROKU-CHA tea. This is one of the best-selling #11053 KIMINO SPARKLING YUZU WATER 30/250ML(8.45floz) unsweetened, caffeine-free teas in Japan.
  • MULTIGRAIN OCHAZUKE with UMAMI MISO MUSHROOM DASHI, PICKLED SHIITAKES, SESAME SPINACH, and a POACHED EGG Yield: 6 Portions Ingredients Amounts

    MULTIGRAIN OCHAZUKE with UMAMI MISO MUSHROOM DASHI, PICKLED SHIITAKES, SESAME SPINACH, and a POACHED EGG Yield: 6 Portions Ingredients Amounts

    MULTIGRAIN OCHAZUKE WITH UMAMI MISO MUSHROOM DASHI, PICKLED SHIITAKES, SESAME SPINACH, AND A POACHED EGG Yield: 6 Portions Ingredients Amounts Umami Miso Mushroom Broth Shiitake mushrooms, dried 2 oz. Water 2 qt. Knorr® Professional Intense Flavors Miso Umami 1 ½ Tbsp. Soy sauce, low sodium 1 oz. or as needed Sugar 1 Tbsp. or as needed Pickled Shiitake Mushrooms Shiitake mushrooms from Umami Miso 1 cup Mushroom Broth, stemmed, sliced ¼” thick Umami Miso Mushroom Broth (see above) ½ cup Brown sugar 3 Tbsp. Soy sauce, light ¼ cup Cider vinegar ¼ cup Garlic clove, smashed 1 ea. Ginger, peeled, cut in ¼” rounds 3 ea. Sesame Spinach Spinach 2 lb. Tamari 3 Tbsp. Rice vinegar 1 Tbsp. Sesame oil 4 Tbsp. Salt ½ tsp. Sesame seeds, toasted ¼ cup Poached Eggs Eggs 12 ea. White wine vinegar 1 Tbsp. Assembly Multigrain Mix (recipe follows) 6 cups Edamame, shelled ½ cup Pickled Shiitake Mushrooms ½ cup (see above) Sesame Spinach (see above) ½ cups Shoga as needed Green onions, julienned ½ cup Furikake, vegetarian 2 Tbsp. Optional Garnishes Tamari as needed Sesame oil as needed Method 1. For the Umami Miso Mushroom Broth: Bring water and shiitake mushrooms to a simmer, and gently simmer on low heat for 10 minutes. 2. Turn off heat, add the Knorr® Professional Intense Flavors Miso Umami, and steep for 30 minutes. Strain, removing the mushrooms and reserving them for the pickled shiitakes along with ½ cup of liquid. 3. Reserve the remaining Umami Miso Mushroom Broth. Season with soy and sugar. 4. For the Pickled Shiitakes: Combine the mushroom soaking liquid, sugar, soy sauce, vinegar, garlic, ginger, and mushrooms in a small pot.