s t a rters
E d a m a m e lightly salted boiled soy beans 4.50
Hi y ay a k k o cold tofu with ginger & scallions 4.50
K i m u c h i korean spicy pickled cabbage 4.50
Sh i o k ar a salty fermented raw squid & innards 5.50
Chu k a f u Y a k k o cold tofu topped with
minced pork and vegetables 6.50
Y of u Y a k k o sliced tofu, tomatoes & shiso leaves
with garlic oil & balsamic ponzu vinaigrette 7.50
H i y as h i T o ma t o sliced chilled tomatoes 6.50
Tsuk e mo n o assorted pickled vegetables 6.50
Y asa i S ti c k s assorted vegetable sticks served
with 3 dipping sauces (mentaiko, miso & ume) 8.50
Tori S o bo r o N atto
iceberg lettuce cups
with sauteed ground chicken & fermented natto
beans served with a spicy soy sauce 8.50
Ebi Daikon shrimp, vegetables & mango rolled
with thinly sliced pickled daikon radish with
a sweet vinaigrette sauce 9.00
Y u zu C e v i c h e seafood of the day & yuzu
salsa served with homemade potato chips 9.00
A nk i mo steamed monkfish liver in ponzu 9.50
c arp a cci o
Sa ba mackerel, sweet ginger vinaigrette,
plumpaste, and kobu seaweed powder 14.50
Tak o octopus, sliced cucumber, plum paste
vinaigrette dressing drizzled with garlic oil 14.50
S a l m o n A b u r i balsamic-ponzu, grated
wasabi cucumber drizzled with truffle oil 16.50
s ashi m i & ta t ak i
S ashim i M oriawase assorted sashimi 25.00
S him esaba S ashim i mackerel 12.50
T ako S ashim i octopus 12.50
S ake S ashim i salmon 14.50
M adai S ashim i red snapper 14.50
Ham achi S ashim i yellowtail 15.50
Hiram e Usuz ukuri thinly sliced halibut
served with ponzu sauce 18.50
Kanpachi S ashim i amberjack 15.00
B ot an Ebi S ashim i spot prawn 19.50
S hirom ag uro T at aki seared albacore,
garlic oil, ponzu and garlic chips 14.50
Aig am o T at aki seared & marinated duck
breast topped with karashi mustard 14.50
s ala d s
Regular/Small
Pot at o S alad eggs, carrots & cucumber 4.50
G arlic G reen S alad mixed baby greens & garlic
chips in garlic soy dressing 8.00/5.50
D aikon S alad shredded daikon-radish salad
in ponzu dressing & garlic oil 8.00/5.50
Popeye S alad fresh spinach in soy dressing
topped with homemade potato chips 8.00/5.50
Kaisou S alad
assorted seaweed, spring mix &
daikon with soy base dressing 9.00/6.00
W afu Ceasar S alad romaine lettuce tossed in
homemade miso flavored ceasar dressing 9.00/6.00
G yuniku S alad thinly sliced cooked beef & spring
mix in sesame peanut butter dressing 10.50/8.00
T ako S alad mixed greens, cubes of octopus
H i r a m e halibut, shiso-pesto, & yuzu juice 16.50
M a d a i quick-seared red snapper with
tossed in plum paste dressing 10.50/8.00
H a m a c h i yellowtail, garlic-ginger-ponzu,
T ai Hassai S alad seared red snapper & eight
yuzu-pepper salsa 16.50
& chopped jalapeño drizzled with garlic oil 17.50
Kanpachi
amberjack, yuzu pepper plum
wine sauce & chopped chives 17.50
S akana Iroiro S alad mixed greens & assorted
chopped sashimi in light creamy dressing 12.50/9.00
kinds of vegetables tossed in a black bean
dressing at the table 15.50/11.00