Specials Beginning Friday May 22nd 2026

The rain evokes a sense of peacefulness as I start the day. I love the peonies and bright lilies that add a pop of color throughout the restaurant especially on these cloudy days. A couple of limited items this weekend compared to normal. Corn surinagashi is back as well as HOTARU IKA. Desserts are fantastic this weekend. For those who love butter pecan, you have to stop by! We hope to see you all very soon and GANBATE everyone. Take care.

SUSHI/SASHIMI:
Isaki/ Three line Grunt (Japan)
Takabe/ Butterfish (Japan)
Hotaru Ika/ Firefly Squid (Japan; last of the season)
Toro/ Bluefin Fatty Tuna (Mexico : LIMITED!!!)
Uni/ Sea Urchin (Hokkaido, Japan)
Iwashi/ Sardine (Hokkaido, Japan)
Shima Aji/ Yellowjack (Japan)

SOUP:
Corn Suri Nagashi　$6.50
(トウモロコシのすり流し) *D
Hot, pureed soup made with fresh sweet corn, caramelized onion, and konbu dashi.
*available in place of miso soup with meal +$3

RICE:
Tamago Kake Gohan $9.00
Special free range eggs with hand shaved bonito flakes. From Tamaki Farm.
Available raw on top of regular or sushi rice.
Add uni and/or ikura +$7.50

SEAFOOD:
Cold
Hotaru Ika Shogajoyu
(螢烏賊のショウガ醤油)
Japanese Firefly squid, exclusively caught during spring season, blanched, chilled and served with ginger soy sauce
Bincho Maguro Ceviche $20.50
(鬢長鮪 の料理セビーチェ) *GF
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside
Tako Wasa $7.75
(たこわさ)
Raw octopus cut into small pieces and mixed with wasabi root. Served as tapas portion
Hot
Kanpachi Kama Yuan Yaki　＄15.50
(間八ｶﾏの幽庵焼き)
Buttery amberjack collar marinated in a Japanese citrus infused soy sauce and grilled over charcoal. Served with bone. Available a la carte or in bento

VEGETABLES:
Hot
Tofu Miso Dengaku Yaki
(みそ田楽)
Two skewered tofu blocks broiled over charcoal with a coating of specialty, dark miso sauce
Ninnikunome Itame　$7.50
(ニンニクの芽炒め) *Vg
Garlic scapes sautéed in sesame oil with a splash of soy sauce
Shishito Shōga Yaki $8.50 *Vg
(獅子唐辛子ショウガ焼き)
Japanese green peppers with a mild, juicy flavor bathed in ginger infused soy sauce and blistered over charcoal
Shishito Tenpura $ 8.50
(獅子唐辛子天ぷら) *Vg (w/o sauce)
Japanese green peppers with a mild, juicy flavor battered and deep-fried to a light crisp

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
Gyu Shio Koji Kushiyaki $16.50
(牛塩麹,串焼き) *GF
Angus strip loin marinated in a salted sake starter sauce skewered with onion and grilled
Tanshio to Ninnikunome Itame　$10.50
(タン塩とニンニクの芽炒め)
Thinly sliced beef tongue and garlic scapes sautéed in sesame oil with a splash of soy sauce

DESSERTS:
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 Cake
(イチゴとルバーブケーキ)
Vanilla sponge cake layered with a strawberry rhubarb gèlée and light and fluffy cream
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)
Butter Pecan (ピーカン)
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