MENU
TODAY’S SPECIAL
Seasonal Sake
| glass | bottle | |
| Aizu Chujo Junmai | 15 | —- |
| Hourai Junmai Ginjo Kaden Tezukuri (720 mL) | — | 98 |
From Kitchen
| Mussels Sakamushi■ steamed black mussels | 14 |
| Chicken Tenderloin Karaage■■■ | 11 |
| Tuna Flat Bread ■■■ Seared Tuna, caramelized onion, three kinds of cheese and fried leaks on a home made flat bread. topped with pink pepper corn, sambal aioli, and truffle chive oil | 12 |
From Sushi Bar
| Toyosu Sampler (4 pieces Nigiri) Kinmedai | Kamasu | Shima-Aji | Nama-Tako | 26 |
| Blue Fin Sampler ( 4 pieces nigiri) Chutoro | Aburi-Chutoro | Maguro | Negi-toro | 26 |
Nigiri (2 pieces) / Sashimi (3 pieces)
| Uni (Sea Urchin)■ | 32/48 |
| Kinmedai (Golden Eye Snapper) | 16/24 |
| Kamasu (Barracuda) | 16/24 |
| Isaki (Grunt) | 15/23 |
| Shima Aji (Striped Jack) | 15/23 |
| Ma-Saba (Japanese Mackerel) | 12/18 |
| Nama-Tako (Japanese Octopus) | 10/15 |
From Robata Grills
| Kurobuta Porkloin Miso Yaki■■■ Grilled Berkshire porkloin that has been marinaded in sweet miso. Served with Garlic Yuzu Aioli | 12 |
| Grilled Calamari■ Truffle Chive Oil | Shichimi Mayo | 10 |
| NY Striploin Skewers ■■ NY Striploin grilled over robata | teriyaki sauce | 14 |
| Hamachi Kama – grilled yellowtail collar■■ | 17 |
