Seasonal Sake
| glass | bottle | |
| Aizu Chujo Junmai | 15.00 | —– |
| Narutotai Ginjo Nama Genshu (720 mL) | —- | 62.00 |
| Harushika Extra Dry (720 mL) | 16.00 | 57.00 |
| Uka Dry Organic Junmai Daiginjo (720 mL) | —- | 80.00 |
| Uka Sparkling Junmai Daiginjo (300mL) | —- | 38.00 |
MENU
TODAY’S SPECIAL
From SUSHI
Nigiri (2 piece) / Sashimi (3 pieces)
| O-toro (Bluefin Fatty Tuna) | 20 / 30 |
| Uni (Sea Urchin)■ | 20 / 30 |
| Tachiuo (Beltfish) | 15 / 23 |
| Shima Aji (Striped Jack) | 15 / 23 |
| Nama Tako (raw Japanese Octopus) | 9 / 14 |
| Ma-Saba (Japanese Mackerel) | 12 / 18 |
| Blue Fin Sampler (5 pieces) Maguro | Chutoro | Otoro | Aburi Chutoro | Negitoro | 33 |
| Special Nigiri Sampler (4 pieces) Tachiuo | Shima Aji | Nama-Tako | Ma-saba | 22 |
| Negi-Toro-Don ground fatty tuna and scallions over bed of rice | 16 |
From ROBATA
| Paper-Foil Grilled Mixed Mushrooms■■■ Enoki | Shiitake | Gold Chanterelle | Oyster Mushroom grilled in a paper foil in teriyaki sauce | 9 |
| Hanging Tenderloin■■ | 12 |
| Coconut Lime Chicken Breast ■ marinated in coconut lime sauce, grilled over robata | 10 |
| Grilled Tsubugai – grilled welk clam■■ | 12 |
From Kitchen
| Spicy Hiyayakko – cold silken tofu topped with homemade chili sauce■■■■ | 7 |
| Saba Nanban – fried mackerel tossed in vinegar-soy sauce■■ | 8 |
TAKE OUT
