Order this restaurant’s top-selling items.
Koji miso, aka miso, tofu, wakame seaweed, and scallion.
Soy beans served warm with salt or cold with shiso.
Yellowtail sashimi, avocado, daikon, and warm ginger jalapeño ponzu.
House made pork belly and napa cabbage dumplings.
Spicy tune tartare, avocado, cucumber, edamame, tobiko, ponzu, and wasabi oil.
Seared albacore tuna, ponzu, garlic, and momiji oroshi.
Big eye tuna, yellowtail, and salmon sashimi.
Japanese style fried chicken with garlic and onion, white pepper, soy sauce, and spicy mustard.
Grilled pork ribs and sweet and sour chili glaze.
Inaniwa udon noodles, poached egg, tempura flakes, pickled wasabi, and soy dashi.
Hokkaido seaweed, wakame, and ume-shiso dressing.
Baby spinach, cucumber, bell pepper, broccoli, sweet corn, and miso dressing.
Hijiki seaweed, wakame, shiitake mushroom, soy bean, age tofu, iceburg lettuce, and sweet soy dressing.
Pickled cucumber, poached prawns, octopus, crab legs, and dashi vinaigrette.
Fennel, radish, kaiware sprouts, and honey miso vinaigrette.
Choice of grilled salmon, teriyaki chicken, panko-breaded pork, or fresh vegetable tempura. With daily accompaniments.
Sashimi, nigiri, maki sushi, and daily accompaniments.
Fresh water eel and cucumber topped with snow crab, tuna, avocado, sweet soy, and spicy aioli.
Maguro, sake, hamachi, bincho, ebi, and ikura served over sushi rice.
Spicy albacore, macadamia nuts, and shiso leaf, topped with seared scallop, jalapeño, sweet soy, and yuzu aioli.
Spicy yellowtail, avocado, and cucumber, topped with jalapeño and yuzu oil.
Tempura shrimp, topped with snow crab, avocado, tobiko, and yuzu aioli.
Tempura soft shell crabs, tobiko, daikon sprouts, and cucumber.
Tempura shrimp, topped with freshwater eel, avocado, and sweet soy.
Spicy hokkaido scallop, cucumber, daikon sprouts, and spicy aioli.
Marinated shitake mushrooms, avocado, and black sesame seeds.
Saikyo miso and sake kasu marinated black cod and kaiso seaweed salad.
Pan seared loch duart salmon, sautéed kale, crispy salmon skin, koshihikari rice, and sakura shoyu dashi.
Pan roasted chicken, roasted marbled potatoes, rainbow carrots, black garlic kuromitsu purée, and amakara sauce.
Bourbon braised pork jowls, kimchi, onsen golden egg, and kizami wasabi créme fraiche.
Braised black angus short ribs, potato yam mash, glazed root vegetables, shungiku, and red miso sauce.
Grilled imperial washu, sautéed rainbow chard, oyster mushrooms, and sansho demi glace.