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*consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness

B R U N C H | Saturdays + Sundays

T E I S H O K U / L U N C H | *brown rice option available with $2 supplement for teishoku sets, $3 for domburi dishes

SHAKÉ TEISHOKU salt grilled Scottish salmon, a Japanese breakfast classic mizuna and spinach salad, freshly made tofu with wari joyu, chef’s selection of obanzai, oshinko (housemade Asa-Zuké pickles) steamed rice and housemade miso soup 19 | sake recommendation - MATSU NO MIDORI junmai daiginjo (Kyoto) glass 18

STEAK & EGGS USDA Prime Rib Eye & a garlic shoyu egg served on a hot stone with a mizuna and spinach salad, miso soup & white rice 32 | sake recommendation - HATSUMAGO junmai daiginjo kimoto (Yamagata) glass 25

OKAYU Japanese rice porridge topped with mitsuba accompanied with raw egg, pickled plum, sesame seaweed, pollack roe, rock salt, scallion and sardine 17 | sake recommendation - SUIJIN junmai (Iwate) glass 11

SASHIMI 7 pieces of sashimi, mizuna & spinach salad, oshinko (housemade Asa-Zuké pickles), obanzai, miso soup, freshly made tofu, and rice 29 | sake recommendation - TATEYAMA junmai ginjo (Toyama) glass 13

KAISEN DON assorted small cuts of raw fish served over rice with nori and goma dare sesame sauce mizuna & spinach salad, housemade miso soup 27 | sake recommendation - KAGATOBIAI junmai daiginjo (Ishikawa) glass 19

O - B A N Z A I | small Kyoto-style dishes 3 items for 16 | individually for 6

ZENMAI PIRI-KARA royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi

HIJIKI hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu

SHISHITO AGEBITASHI fried Japanese pepper soaked in dashi, with grated daikon

CHIKUZEN-NI chicken, daikon and shiitake mushroom simmered in dashi

BUTA BARA TO RENKON NO KINPIRA shoyu-braised thinly sliced pork belly & lotus root

KABOCHA TO SATOIMO NO NIMONO Japanese pumpkin, taro root and konbu simmered in dashi, served with tofu sauce

KINOKO KIRIBOSHI DAIKON OHITASHI assorted Japanese mushrooms and sun-dried daikon radish with yuzu

S A S H I M I | 5 pieces per order

*for more by-the-piece options, please ask your server

MAGURO daily selection lean tuna 28

CHU TORO medium fatty tuna MP

KAMPACHI yellowtail from Kagoshima, Japan 35

SAWARA local Spanish mackerel 24

SALMON from Scotland 24

KUMAMOTO OYSTERS WITH PONZU ½ dozen Kumamoto oysters from Washington state 29

ENGAWA fluke fin with ponzu citrus soy 18

ASSORTED SASHIMI 9 pieces 40 | 15 pieces 62 | 21 pieces 82

F R E S H L Y - M A D E S C O O P E D T O F U

served warm or chilled with wari-joyu made fresh daily at 11:00am, 5:00pm and 8:00pm 12

A L A C A R T E

S A L A D S

RAW TUNA & AVOCADO SALAD lean tuna and avocado with wasabi shoyu dressing 22

TOFU SALAD mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing 12

KUROBUTA NATTO ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce 15

V E G E T A B L E S

EDAMAME chamame soaked in dashi 7

AGE DASHI TOFU* tofu lightly fried in a savory dashi broth with assorted mushrooms 13

YAMA-IMO ISOBE-AGE* mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt 16

SHIMONITA KONNYAKU imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce 11

OSHINKO assorted housemade Nuka-Zuké pickles 9

VEGETABLE TEMPURA* fried seasonal vegetables with yuzu and wasabi salts 20

MUSHI YASAI* steamed seasonal vegetable served with hatcho miso dipping sauce 16

S E A F O O D

SAIKYO MISO BLACK COD broiled Alaskan black cod marinated in saikyo miso 27 <29>

EBI SHINJO* shrimp fritters deep-fried with salt 17

KAREI KARA AGE* seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce 25

LOBSTER ISHIYAKI stone grilled lobster with butter miso sauce 26

M E A T

WAGYU FROM MIYAZAKI, JAPAN A5 grade Japanese beef strip loin

4 oz 75

8 oz 130

16 oz 250

STONE GRILLED KUROGE WASHUGYU*

8 oz Strip Loin 58

12 oz Rib Eye 78

*please inquire about other sizes Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt

KUROGE WASHUGYU YAKI SHABU* thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling 38

P O U L T R Y

STONE GRILLED ORGANIC CHICKEN* served with wasabi salt, sansho salt and garlic shoyu 23

CRISPY FRIED CHICKEN seasoned with aromatic rock salt 17<19>

MOCHI CROQUETTE* potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth 16

R I C E | N O O D L E | S O U P

UNI DON* a generous portion of sea urchin, ikura (salmon roe), mountain yam and mekabu seaweed over rice MP

EN GARLIC SHISO FRIED RICE 12

WARM SOBA NOODLES buckwheat noodles in a warm dashi broth with duck breast and scallions 17

WAKAME UDON thick wheat noodles in a warm shiitake broth with spinach, shiitake and seaweed 17

ASARI MISO SOUP with manila clams 8

TOFU MISO SOUP housemade miso soup with our freshly scooped tofu 9

VEGAN MISO SOUP with wakame seaweed 6