Uptown Dinner Menu Pre-Dining EDAMAME (V) 5.5 TOFU SMALL PLATES (can be made (V)) steamed young soy bean pods / sea salt tofu / ginger / green onion / radish / bonito flakes - fried age dashi 6.0 EBI SHUMAI (4 Shrimp Dumplings) 6.5 - chilled hiya-yakko 5.0 mustard soy / lemon CRISPY FRIED ASPARAGUS (V) 7.0 GYOZA (6 Pan sauteed pot sticker dumplings) 6.5 Japanese panko crusted asparagus / yuzu cilantro aoli choice of chicken or vegetable (V) Salad MIXED GREEN SALAD (V) 3.5 SEAWEED SALAD (V) 5.5 mixed greens / carrot / cabbage / brocoli / cherry tomato marinated seaweed / cucumber / sesame oil / ponzu TUNA AVOCADO SALAD 11.0 SPINACH GOMA AE (V) 5.0 raw cubed tuna / avocado / mixed greens / chilled spinach / ground sesame sauce tomato / yellow onion / kaiware / toasted rice crisps / sesame soy dressing SUNOMONO - Vinagered Salad Traditionally an after dinner palate cleanser SEARED AHI TUNA SALAD 11.0 - cucumber (V) 4.5 seared tuna / mixed greens / red onion / cherry - king crab 9.0 tomato / shredded daikon / toasted rice crisps / - octopus 8.0 creamy sesame dressing Soup & Steamed MISO SOUP (Regular) 3.0 MISO WITH GREEN MUSSELS 7.0 tofu / wakame / green onion green mussels / nappa / wakame / green onions / snow peapods / enoki mushrooms TON - JIRU (Pork Miso) 7.5 sliced pork / carrots / daikon / potatoes / kaiware ASARI MISO (Clams in Miso Soup) 6.0 sweet Manila (asari) clams / asparagus / green onions STEAMED ASARI CLAMS 10.0 steamed Manila clams / asparagus / sake / garlic butter Chilled Seafood AJI SASHIMI WHOLE FISH 14.0 AHI POKE * 9.0 whole jack mackerel arranged with delicate artistry cubed tuna / garlic / onion / ugo nori / sesame oil / sea salt RAW OYSTERS IN HALF SHELL * 2.8 / daikon / green onion / shichimi / shiso / ponzu each LOMI LOMI SALMON * 8.5 chopped salmon / yellow onion / tomato / chives JELLYFISH * 6.0 macadamian nut oil / sea salt jellyfish / cucumbers / mirin / yuzu ponzu sauce / sesame seeds TAKOWASA * 6.8 Adventure Points! IKA MENTAIKO * 7.0 chopped raw octopus / wasabi soy marinade Adventure Points! cured squid / spiced cod caviar / shiso MAGURO YAMAKAKE * 9.0 Adventure Points! IKA NO SHIOKARA * 6.5 marinated cubed tuna / grated Japanese mountain yam Adventure Points! fermented squid / sea salt / malted rice / honey / yuzu The “Building Blocks” The base and origin of all Japanese dining. These items are found in every traditional Japanese meal. STEAMED WHITE RICE (V) 2.5 OSHINKO - traditional Japanese pickles (V) premium Koshihikari strain short grain rice - Assorted sampler 6.0 - Ala Carte: 2.0/ea MISO SOUP (Regular) 3.0 takuan / cucumber / nappa / gobo tofu / wakame / green onion Vegetable Accompaniments SAUTEED ASIAN MUSHROOMS (V) 8.0 KABOCHA (Japanese Pumpkin) (V) 6.0 enoki / oyster / shiitake / button / garlic butter / Japanese pumpkin / soy / sugar / salt soy / sake / ginger sauce CHINGENSAI (Sauteed Baby Bok Choy) 8.0 SAUTEED ASPARAGUS (V) 8.0 baby bok choy / garlic oyster sauce / sake asparagus / garlic butter / soy / sake GRILLED SHISHITO PEPPERS (Can be (V)) 6.0 SWEET BROCCOLINI (V) 8.0 sweet Japanese peppers (1 in 10 is spicy) steamed broccolini / ginger sauce / Japanese mayo (V) = Vegetarian * Consuming raw or undercooked animal protein products may increase the risk of rood-borne illness for some individuals. Age-mono (Deep-Fried Items) TEMPURA TONKATSU 11.0 - 3 shrimp / kaki-age (mixed onion) 9.5 panko-crusted Japanese berkshire pork loin / - surume ika (Japanese squid) 10.5 shredded cabbage / tonkatsu sauce - mixed seasonal vegetables (can be (V)) 8.5 - 5 shrimp & vegetable combo 16.0 CHICKEN KATSU 11.0 panko-crusted chicken breasts / shredded cabbage / TAKOYAKI 6.5 shishito pepper / tonkatsu sauce deep-fried octopus dumplings / Japanese mayo / ORIGAMI WONTONS 9.0 bonito flakes / aonori shrimp / cream cheese / tobiko / sweet & sour sauce TAKO KARA-AGE 6.0 CRAB CROQUETTES 9.5 seasoned deep-fried octopus / sea salt breaded fried snow crab / lemon cream sauce SOFT SHELL CRAB 10.9 CHICKEN WINGS 6.5 semi-spicy ponzu crispy wings / sea salt, lava sauce or teri-yaki sauce CHICKEN TATSUTA-AGE (Chicken Nuggets) 6.5 ~ add a green salad, miso soup, steamed rice marinated deep-fried chicken and/or Japanese pickles: 2.0 each Yaki-mono (Grilled & Broiled Items) HAMACHI KAMA 12.0 KALBI BEEF SHORTRIBS 8.5 grilled yellowtail cheek / daikon / ponzu marinated grilled short ribs / kimchee SABA SHIO-YAKI 9.5 KUROBUTA SAUSAGE (Japanese Berkshire) 6.0 broiled mackerel / sea salt / daikon / ponzu grilled berkshire sausage/ kimchee / sweet soy GRILLED SALMON 9.5 CHICKEN KUSHI-YAKI 6.5 choice of teri-yaki, miso-yaki, or sea salted / 2 grilled chicken breast skewers / green onions / grated daikon / teri-yaki sauce BLACK COD MISO YAKI 13.5 YAKI-NIKU 13.5 broiled black cod / white miso / thin-sliced rib-eye steak / hibachi sauce /sauteed bean sprouts & onions IKA YAKI (Grilled Whole Japanese Surume Squid) 11.0 ginger soy sauce / lemon CHICKEN TERI-YAKI 11.0 2 grilled chicken breasts / teri-yaki sauce / sauteed GREEN MUSSELS 9.5 bean sprouts & onions broiled green mussels / Origami cream sauce ~ add a green salad, miso soup, steamed rice and/or Japanese pickles: 2.0 each Donburi-mono (Rice Bowls) KATSU - DON 12.5 TEN - DON 11.5 panko-crusted fried Japanese Berkshire pork loin tempura-fried shrimp / tempura vegetables / cutlet / egg / onions / sweet soy sauce special tempura sauce GYU - DON 9.5 YAKI - NIKU - DON 12.5 thin-sliced beef braised in sweet soy / carmelized grilled marinated rib-eye beef / sauteed yellow onions / beni shoga (red ginger) onion / hibachi sauce BIBIMBAP (Korean BBQ-Style Rice Bowl) 12.0 UNA - JU (Unagi Rice Box) 19.0 grilled marinated rib-eye beef / fried egg / spinach / grilled freshwater eel served in a “ju bako” marinated seaweed / cucumbers / moyashi / kimchi / (box container) / pickled nappa cabbage spicy cochijan sauce ~ add a green salad, miso soup, and/or Japanese pickles: 2.0 each Rice & Noodles ORIGAMI CHA-HAN (can be gluten free or (V)) 13.5 SHOYU RAMEN 12.0 Japanese style fried rice / shrimp / kurobuta pork belly / spinach / naruto (fish cake) / menma sausage / ribeye beef / yellow onion / carrots / (bamboo) / green onion / nori green onion / tempura flakes / sesame (vegetarian version served with tofu & asian mushrooms) 10.0 MISO RAMEN 12.0 pork belly / moyashi (bean sprouts) / naruto (fish YAKISOBA (Sauteed Egg Noodles) cake) / corn / menma (bamboo) / green onion / nori cabbage / onions / carrots / moyashi / beni shoga / aonori (dry seaweed) TONKOTSU RAMEN 12.5 - pork 10.5 pork belly / naruto (fish cake) / menma (bamboo) / - chicken 10.5 poached egg / beni shoga (pickled red ginger) / - fried tofu & Asian mushrooms (V) 10.0 green onion / nori 14.0 UDON (flour) or SOBA (buckwheat) NOODLES NABE YAKI UDON (Hot Pot Noodles in Broth) noodles / dashi broth / green onion / udon noodles / dashi broth / shrimp tempura / green CHOICE OF TOPPING: onion / fish cake / shiitake / poached egg /spinach - plain 6.5 - sauteed vegetable and mushrooms 9.0 ~ add a green salad, miso soup, steamed rice - kitsune (deep-fried sweet tofu) 9.0 and/or Japanese pickles: 2.0 each - shrimp tempura and kakiage 11.0 - thin sliced rib-eye beef 12.0 (V) = Vegetarian * Consuming raw or undercooked animal protein products may increase the risk of rood-borne illness for some individuals..