This week's specials beginning Friday March 7th 2025


have seen some friendly faces I haven't seen in years and months! If you are a sea urchin fan, we have an uni sampler that allows you to taste the two types side by side. I love tasting the varieties of urchin as the year progresses as the season affects the texture and flavor. Wonderful desserts for those interested in indulging as well! Hope to see you all soon!

SUSHI/SASHIMI:
Otoro and Chutoro/ Bluefin Fatty Tuna (Mexico) extra fatty this weekend
Suzuki/ Sea Bass (Japan)
Houbou/ Sea Robin (Japan)
Sayori/ Halfbeak (Japan)
Kamasu/ Red Barracuda (Japan)
Iwana/ Arctic Char (Iceland)
Uni/ Sea Urchin (Japan and California)

SEAFOOD:
Cold
Yamakake $12.95
(山かけ) *GF
Raw tuna cut into bite-sized pieces and topped with sticky, grated mountain yam. Tapas portion
Uni Sampler　$
(うにのサンプラー)
Sea urchin from California and Japan in shot glasses; each with their own texture and flavor
Ankimo $10.50
(鮟肝)
Steamed sake- infused monkfish liver, very mild flavored with a unique, cheese-like texture, served with ponzu dipping sauce
Hot
Sake Kama No Moromi　$12.50
(さけカマのもろみ）
Buttery Salmon collar marinated in a barley miso and grilled over charcoal. Available in box.
Sanma Shioyaki $10.95
(秋刀魚塩焼き) *GF
Saury Pike, a blue-skinned rich flavored fish, salted and grilled
Kanpachi Daikon $18.50
(関八大根)
Amberjack collar simmered with hearty pieces of daikon radish in a robust soy-ginger stock (available as a main in a bento box)
Namadako Kara Age 　 $12.95
(鮹唐揚げ)
Bite sized pieces of raw octopus, coated in seasoned breading, and flash fried to a golden crisp
Ika Kakiage Tenpura $12.95
（かき揚げの天ぷら）
A medley of thinly sliced vegetables and squid battered and lightly fried to a crisp

VEGETABLES:
Hot
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
Atsu Age $7.95
(厚揚げ) *GF *Vg
Thick cut, creamy tofu flash fried with a light, crispy skin and served with freshly grated ginger, scallions, and soy sauce
Gobo Kinpira
（キンピラごぼう) $10.75 shareable/ 5.50 individual
Fresh, earthy burdock root sliced thinly and sautéed with sesame and a splash of sweet soy sauce

MEAT:
Hot
Kamo Jibuni $21.95
(鴨治部煮)
A special Kanazawa winter dish made with simmered takenoko, shiitake, satoimo, carrot, atsu age tofu and thinly sliced duck dusted in buckwheat flour. Served hot in a special dish
Tori Dango　$9.50
(鶏肉団子)
Hand made, tender chicken meat balls with caramelized onion, asparagus, and shiitake. Served skewered with a sweet soy glaze

DESSERT:
Matcha Mascarpone Cheesecake
(抹茶チーズケーキ) *D
Dense and delectable cheesecake made with Italian cheese and supreme quality, Japanese green tea set atop a buttery shortcrust
Key Lime & Raspberry Mousse Cake
(キーライムラズベリームースケーキ)*D
Fluffy Key lime and raspberry mousse sandwiched with a lime infused vanilla pound cake set atop a lemon cookie crust
House-Made Ice Cream
(アイスクリーム) *D *Veg
*all ice cream made with pasture-raised, local egg and fresh cream
Brown Sugar (黒糖) *GF
Peanut Butter Cookies and Cream*GF
(ピーナッツバターとクッキー＆クリーム)
Wagashi
(和菓子) *GF *Vg
Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly
Sakura Mochi (桜餅)
Red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf
Sasa Mochi 笹餅(Bamboo wrapped mochi)