This week's specials beginning Friday January 31st 2025

Already the new year is bringing some interesting weather to us, but I am grateful for the warmer weather! We will be offering the uni sampler for those interested in tasting uni from California, Hokkaido (Japan), and Maine. We also have some tasty sake lees soup (great for your health and delicious too!). Another highlight is an entremet matcha mousse cake for dessert. We hope to see you this weekend!
*We will be offering a course meal special (limited) for Valentine's Day*. Menu description coming soon!

SUSHI/SASHIMI:
Uni/ Sea Urchin (California, Maine, and Japan)
Toro/ Bluefin Fatty Tuna (Mexico)
Kinmedai/ Alfonsion (Japan)
Kamasu/ Red Barracuda
Kohada/ Gizzard Shad (Japan)
Iwana/ Arctic Char (Icleand)

SOUP:
Kasu Jiru (粕潮汁)
Housemade soup made with thinly sliced carrot, daikon, shiitake, and fried tofu skin in a creamy broth made with sake lees.
VEGETABLES:
Cold
Hijiki $7.95
(ひじきの煮物)
Simmered black seaweed medley made with carrot, konnyaku, and tofu skin all simmered in a soy dashi
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
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
Ajitsuke Menma Goma Abura Itame　$8.50
(味付け メンマゴマ油炒め)
Simmered bamboo shoots stir-fried with sesame oil and soy sauce

SEAFOOD:
Cold
Tako Wasa $7.75
(たこわさ)
Raw octopus cut into small pieces and mixed with wasabi root. Served as tapas portion
Kani Su　$
(蟹酢の物)
Snow crab paired with house pickled cucumbers. Tapas dish
Hot
Kanpachi Kama Yuan Yaki　＄17.50
(間八ｶﾏの焼き)
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
Aomori Kobashira Tsukeyaki $11.50
( 青森コバシラつけ焼き)
Baby scallops from Aomori, Japan marinated, skewered, and grilled
Buri Daikon (ブリ大根) $20.95
Yellowtail fillet 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
MEAT:
Cold
Tako Wasa $7.75
(たこわさ)
Raw octopus cut into small pieces and mixed with wasabi root. Served as tapas portion
Kani Su　$
(蟹酢の物)
Snow crab paired with house pickled cucumbers. Tapas dish
Hot
Kanpachi Kama Yuan Yaki　＄17.50
(間八ｶﾏの焼き)
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
Aomori Kobashira Tsukeyaki $11.50
( 青森コバシラつけ焼き)
Baby scallops from Aomori, Japan marinated, skewered, and grilled
Buri Daikon (ブリ大根) $20.95
Yellowtail fillet 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

DESSERT:
Espresso Cheesecake
(エスプレッソチーズケーキ) *D
Smooth, creamy cheesecake made with Italian cheese and supreme quality, dark roasted espresso beans set atop a buttery shortcrust
Matcha Mousse Entremet cake
(抹茶ムースケーキ)*D
Silky smooth, mousse made with top grade Japanese matcha layered with mixed berry jelly and a matcha sponge cake
Zenzai
(ぜんざい)
Traditional sweet red bean soup with house-made mochi balls. Served hot
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
Strawberry (いちご）*GF
Matcha (抹茶）*GF
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