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TODAY’S SPECIAL
Seasonal Sake
| Harushika Cho Karakuchi – Junmai Ginjo | 16 (glass) / 57 (bottle) |
Nigiri (2 pcs) / Sashimi (3 pcs)
| Ma-Saba (Japanese Mackerel) | 12 / 18 |
| Shima Aji (Striped Jack) | 15 / 23 |
| Tachiuo (Beltfish) | 15 / 23 |
| Kinmedai (Golden Eye Snapper) | 16 / 24 |
| Uni (Sea Urchin)■ | 20 / 30 |
| Roast Beef Oshizushi (pressed sushi) ■■■■■ Prime Roast Beef | Green Onions | Mayo | Homemade Chili Sauce | 20 |
| Blue Fin Sampler (4 pieces) Maguro | Chutoro | Aburi-Chutoro | Negitoro | 26 |
| Weekend Special Nigiri Sampler (4 pieces) Shima Aji | Kinmedai | Tachiuo | Ma-Saba | 26 |
| Negi-Toro-Don ground fatty tuna and scallions over bed of rice | 16 |
From ROBATA
| Coconut Lime Chicken Breast ■ marinated in coconut lime sauce, grilled over robata | 10 |
| Hamachi Kama – grilled yellowtail collar | 17 |
| 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
