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Starters
Miso Soup Savory vegetable broth with tofu squares, seaweed, bean sprouts, and green onions. Tempura Side Three lightly salted jumbo prawns and assorted seasonal vegetables.
Sunomono Salad Sliced cucumbers, carrots, tomato, seaweed salad, with tosazu vinaigrette. Agedashi Tofu Lightly fried tofu squares, wrapped in seaweed, and topped with bonito fish flakes.
Fresh Oysters Six oysters on a half shell served on a bed of ice.* Shrimp Tempura Three battered jumbo prawns served with warm dipping sauce.
Soft Shell Crab Fried crispy, served with ponzu vinaigrette. Gyoza Pan-fried Japanese potstickers, served with a savory vinaigrette.
Poke Salad Ahi Tuna, seaweed salad, cucumber tossed in a spicy sesame dressing. Wakame Salad Sesame dressed seaweed salad.
House-made Shu-mai Steamed pork and shrimp dumplings with plum sauce. Barbequed Albacore Slices of albacore tuna, served with our cream spicy barbeque sauce.
Sashimi Appetizer Fresh cut ahi tuna and yellowtail sashimi. Seafood Tempura Appetizer Prawns, scallops, and calamari.
Steamed Clams Steamed in sake, and topped with miso-garlic sauce, and green onions. Yakitori Skewers of chicken breast, glazed with our house teriyaki sauce.
Lamb Chops Grilled jalapeno miso glazed lamb chops. Fried Ika and Oyster Our version of fried calamari and oysters, served with tarter sauce.
Harumaki Crispy house-made pork or vegetarian (rice noodles, celery mushroom, carrots and Bamboo shoots) spring-rolls, served with cilantro vinaigrette. Oshinko Assorted seasonal Japanese pickled vegetables.

*Consuming raw or undercooked meats, poultry, seafood, or eggs may increase the risk of food-borne illness. The FDA advises that pregnant women, women who may become pregnant, nursing mothers, and young children should avoid eating shark, swordfish, king mackerel and tilefish due to high levels of mercury in these fish.