Specials Beginning Friday May 2nd 2026

SUSHI/SASHIMI:
Kuromutsu/ Bluefish (Japan; deep waters, known for its fatty and sweet flavor)
Houbou/ Sea Robin (Japan; light and tender white fish)
Hotaru Ika/ Firefly /Squid (Japan)
Toro/ BluefinFatty Tuna (Mexico)
Aji/ Horse Mackerel (Japan)
Uni/ Sea Urchin (Hokkaido, Japan)
Shima Aji / Yellowjack (from Japan)

SEAFOOD:
Cold
Tako Wasa $7.75
(たこわさ) *GF
Raw octopus cut into small pieces and mixed with wasabi root. Served as tapas portion
Bincho Maguro Ceviche $15.50
(鬢長鮪 の料理セビーチェ)
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside.
Hot
Saba Nanban　$12.50
(鯖南蛮)
Mackerel fillet dusted with potato starch and flash fried, then coated with a tangy sauce and vegetable medley
Maguro Sanshō 　
$13.95 (shareable)/ $7.00 (personal)
(鮪山椒)
Grilled tuna, marinated with Japanese Green peppercorns, shredded and tossed with sliced onion, olive oil, lemon, and ginger

MEAT:
Cold
Gyu Sashi $18.95
(牛刺身）
Thinly sliced beef, served raw, sashimi style with a robust garlic soy dipping sauce and quail egg
Hot
�Tori Shio Koji Kushiyaki $10.95
(鳥塩こじ串焼き) *GF
Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal
Menchi Katsu　$15.50
(メンチカツ)
Strip loin beef chopped and formed into patties with caramelized onion. Panko breaded, deep fried, and served with shredded cabbage
Gyu Miso Kushiyaki $16.50
(牛味噌串焼き)
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled

VEGETABLES:
Hot
Yasai Korokke　$8.95
(野菜コロッケ) *D
Vegetable croquettes made with potato, caramelized onion, asparagus, carrot, and corn panko breaded and deep fried
Atsu Age Dofu $7.95
（厚揚げ度ふ) *GF *Vg
Tofu flash fried to a golden crisp, served with freshly grated ginger and chopped scallions
Renkon Kinpira
$10.75 Shareable/$5.50 personal
（蓮根キンピラ）
Fresh, crisp lotus root sliced thinly and sautéed with sesame and a splash of sweet soy sauce
Hasu Mochi
(蓮根糯）*GF *Vg
Three lightly fried, savory mochi cakes made from fresh, spring lotus root, potato starch, and light seasoning

DESSERT:
Matcha Mascarpone Cheesecake
(抹茶チーズケーキ) *D *Veg
Dense and delectable cheesecake made with Italian cheese and supreme quality, Japanese green tea set atop a buttery shortcrust
Strawberry Rhubarb and Custard Tart
(イチゴとルバーブカスタードのタルト)
Strawberry rhubarb compote and creamy vanilla custard set atop a buttery crust
Matcha Chocolate Panna Cotta
(抹茶のパンナコッタ) *D *GF
Smooth and creamy custard made with milk, fresh cream and ceremonial grade green tea layered with dark chocolate
House-Made Ice Cream
(アイスクリーム) *D *GF
*made with pasture-raised, local egg and fresh cream
Brown Sugar (黒糖)
MATCHA (抹茶）
Wagashi
(和菓子) *GF *Vg
Sasa Mochi (笹餅)
Bamboo wrapped mochi with red bean paste
Sakura Mochi (桜餅)
Two pieces of red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf
Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly
Adzuki Daifuku (大福餅)
A delightful chewy rice cake speckled with red adzuki beans and filled with sweetened red adzuki bean paste