Kaki Furai
(seasonal) - $8.75
Deep Fried breaded oysters (Northwestern oysters) and quail
eggs served with Japanese Worcestershire sauce
|
Age Dofu
- $5.50
Fried tofu served with tempura sauce |
Ankimo Kobachi
(seasonal) Foie Gras of the Sea - $8.50
Sake steamed monkfish liver with soy sauce vinaigrette (ponzu
sauce)
|
Edamame - $3.00
Boiled soybeans still in the pod served hot or cold |
Gyu Tataki -$8.75
Thinly sliced seared filet mignon (very rare) with roasted
garlic in a spicy soy sauce vinaigrette
|
Sake Kama Shio Yaki -
$9.75
Grilled salmon cheek (limited quantities available) |
|
|
Mutsu Kasuzuke
- $14.00
Chilean sea bass marinated in sake rees |
Shrimp Tempura Appetizer
- $11.75
Three jumbo shrimp and vegetables deep fried in tempura batter |
Sawagani (seasonal) -
$4.75
Deep-fried miniature live freshwater crabs |
Vegetable Tempura Appetizer
- $9.50
Includes asparagus, yam, portabello mushroom, and julienne
carrots and onions |
U Zaki - $15.00
Grilled unagi (freshwater eel) on five skewers
|
Uni Isobe Age - $15.00
Sea Urchin tempura rolled in ooba leaf |
Sugaki (seasonal) - $8.75
Northwestern raw oysters in a soy sauce vinaigrette served
with momiji oroshi (spicy grated daikon radish)
|
Grilled Alaskan King
Crab Leg
Market Price |
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