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TODAY’S SPECIAL
From Bar
| glass | bottle | |
| Uka Organic Sparkling Sake (300 mL) | — | 38 |
| Aizu Chujo Junmai (5 oz) | 15 | —- |
| Echigo Sekkobai Junmai Ginjo (720 mL) | — | 98 |
| Kojo Miyamanishiki Junmai Daiginjo (720 mL) | — | 88 |
From Kitchen
| Tako Tempura ■ Octopus Tempura | 12 |
| Chicken Tenderloin Karaage■■■ | 11 |
From Sushi Bar
| Blue Fin Sampler ( 4 pieces nigiri) Chutoro | Aburi-Chutoro | Maguro | Negi-toro | 26 |
| Toyosu Sampler ( 4 pieces nigiri ) Kinmedai | Kamasu | Shima-Aji | Nama-Tako | 26 |
Nigiri (2 pieces ) / Sashimi (3 pieces)
| Uni (Sea Urchin) ■ | 32 / 48 |
| Nama Tako (Octopus) | 10 / 15 |
| Ma-Saba (Mackerel) | 12 / 18 |
| Kamasu ( Barracuda ) | 16 / 24 |
| Kinmedai (G. E. Snapper ) | 16 / 24 |
| Shima-Aji (Striped Jack) | 15/23 |
From Robata Grills
| Grilled Calamari■ | 10 |
| NY Striploin skewers ■■ | 14 |
| Kurobuta Porkloin Miso Yaki■■■ Grilled Berkshire porkloin that has been marinaded in sweet miso. Served with Garlic Yuzu Aioli | 12 |
