menus are subject to change | scroll below for menu

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

D I N N E R S P E C I A L M E N U S

E N K A I S E K I | kaiseki can be written 懐石 & 会席

Our kaiseki is traditionally served with sake or shochu and features shun {seasonal} ingredients and requires participation of the entire table. Must be ordered one hour prior to kitchen close. Not available at the bar area.

S O Y O K A Z E 80 | sake & shochu accompaniment 45

O-BANZAI chef’s selection of three Kyoto-style appetizers | KITAYA junmai (Fukuoka)

CHEF’S SASHIMI SELECTION* | KAN NIHONKAI tokubetsu junmai (Shimane)

SAIKYO MISO MARINATED GRILLED BLACK COD | MATSU NO MIDORI junmai daiginjo (Kyoto)

FRESHLY SCOOPED TOFU served with wari-joyu | ICHINOKURA honjozo (Miyagi)

STONE GRILLED ORGANIC CHICKEN with garlic shoyu | MASUMI OKUDEN junmai (Nagano)

WARM SOBA buckwheat noodles in dashi dipping broth | MUGIWARA BOUSHI barley shochu (Kagoshima)

KISETSU NO ICE CREAM seasonal ice cream | KUROSAWA nigori sake (Nagano)

N O H A R A {Vegan} 80 | sake & shochu accompaniment 45

ZENSAI mozuku seaweed, konnyaku, yuzu daikon, hijiki, fresh scooped tofu | TATENOKAWA junmai daiginjo (Ishikawa)

SMOKED SHIRA AE SALAD assorted vegetables with tofu sauce | YUSEI “RYOFU” junmai nama muroka (Hiroshima)

YASAI NABE assorted vegetables in miso broth hot pot | NARUTOTAI ginjo nama (Tokushima)

OSHINKO ROLL housemade nuka zuké pickled vegetable sushi roll | HANA KIZAKURA junmai ginjo (Kyoto)

YASAI KUSHIAGE lightly fried vegetable skewers with hatcho miso sauce | KAIKOZU sweet potato shochu (Kagoshima)

JYUGOKOKUMAI GOHAN 15 grain rice with mushrooms | WATARI BUNE junmai ginjo (Ibaraki)

KISETSU NO SORBET seasonal sorbet | YAMA YUZU yuzu citrus sake (Kochi)

A O Z O R A 120 | sake accompaniment 70

ZENSAI* yuba and ikura, cauliflower shiraae snowcrab matcha monaka, anago bozushi, hotate tempura with hatcho miso | KOTSUZUMI junmai dai ginjo (Hyogo)

CHEF'S SMOKED SASHIMI* | TATEYAMA junmai ginjo (Toyama)

LOBSTER TEMPURA with warm snowcrab dipping sauce | IZUMIJUDAN ginjo (Yamagata)

UNI CHAWANMUSHI with truffle salt | BORN GOLD junmai daiginjo (Fukui)

WASHUGYU SHABU SHABU* premium black angus beef, shiitake and watercress with sesame yuzu dipping sauce | HATSUMAGO junmai daiginjo kimoto (Yamagata)

SEASONAL RICEPOT with bay scallop and maitake mushrooms | HANAGAKI junmai ginjo (Fukui)

DESSERT chestnut panna cotta, seasonal ice cream, cookies | KIKUHIME junmai (Ishikawa)

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 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 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

O S U S U M E | chef’s recommendations

TRUFFLE MOUSSE with dashi gelee and seasonal truffles 28

TRUFFLE CHAWANMUSHI steamed egg custard with seasonal truffles 30

CALIFORNIA FIG CHARCOAL TEMPURA with yuzu salt 12

UNI YUBA SASHIMI* tofu skin sashimi from Kyoto topped with fresh uni 24

MATSUTAKE RICEPOT with mitsuba (allow 40 minutes) 50

MATSUTAKE SOUP with shrimp fritter and mitsuba 16

A L A C A R T E

S A L A D S

ON BUTA SHABU SALAD Mugi Fuji pork belly and pork loin with mizuna greens and kaiware sprouts, served warm with soy dashi broth 22

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

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

KAISOU SALAD assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing 15

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, devil’s tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce 11

OSHINKO assorted housemade nuka-zuké pickles 9

KINOKO TONYU NABE assorted mushrooms and soy milk hot pot 18

VEGETABLE TEMPURA fried seasonal vegetables with yuzu and wasabi salts 20

BEET TEMPURA slow-cooked beets, tempura fried 16

CAULIFLOWER SHIRA AE 4 kinds of cauliflower with tofu dressing 16

TSUMETAI YASAI assorted chilled raw and blanched vegetables with spicy scallion miso dip 18

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

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

BLACK SEA BASS NITSUKE shoyu-braised whole local black sea bass 29

KAMPACHI KAMA grilled yellowtail collar from Japan 24

SALMON KAMA grilled Scottish salmon collar 22

P O U L T R Y

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

CRISPY FRIED CHICKEN seasoned with aromatic rock salt 17

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

M E A T

WAGYU FROM MIYAZAKI, JAPAN* daily selection A5 grade Japanese beef MP

STONE GRILLED KUROGE WASHUGYU* daily selection of Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt MP

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

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

**rice pots must be ordered one hour prior to close

SALMON CLAY RICE POT* with side of salmon roe and shiso (allow 40 minutes) 32

JYUGOKOKUMAI RICE POT 15 grain rice with hijiki & edamame (allow 40 minutes) 26

SEASONAL TRUFFLE RICE POT with maitake mushroom (allow 40 minutes) 70

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 warm dashi broth with duck breast and scallions 17

ASARI MISO SOUP with manila clams 8

VEGAN MISO SOUP with wakame seaweed 6

MADAI KABUTO MISO SOUP with a whole sea bream head 12

KINMEDAI KABUTO MISO SOUP with a whole golden eye snapper head 10

S U S H I & R O L L S*

TORO SALMON ABURI SUSHI lightly seared salmon nigiri sushi with garlic soy sauce 1 piece 8

UNI sweet shrimp, cucumber, shiso MP

SNOW CRAB TEMPURA & AVOCADO with white miso-vinaigrette dipping sauce 25

ABURI SALMON & AVOCADO with shiso and okra, yuzu kosho soy sauce 21

ANAGO BOZUSHI grilled wild conger sea eel with sweet shoyu cucumber 19

CHU TORO SPICY OKAKA marbled tuna, mizuna, onions and spicy bonito flakes 22

HOMEMADE OSHINKO housemade Nuka-Zuké pickled vegetable with yuzu 15

TOFU & AVOCADO housemade tofu and avocado marinated in miso 16