from the sushi bar
OMAKASE
seven pieces of sushi / 29 / ten pieces of sashimi / 34zuke chu toro, kamasu, sakura ebi
plus four more chefs choices. served with our umami soy
please refrain from using regular soy sauce / hon maguro, kanburi
plus three more chefs choices
served with fresh wasabi
ZENSAI
bbq toro created by chef nori / 15 / kabu miso created by garth / 9.5seared marinated blue fin fatty tuna with w/spicey
korean miso & pine nuts / fresh japanese turnip steamed in a light dashi, sesame
miso & turnip greens
SUSHI & SASHIMI
TUNAtoro* blue fin fatty tuna from nagasaki 15.5
hon maguro* Nagasaki blue fin tuna 9.5
meji toro* belly of wild young blue fin tuna 13.5
meji maguro* young blue fin tuna 9.5
maguro red tuna 6.5
shiro maguro albacore tuna 5.5
YELLOWTAIL
kanburi* winter wild yellowtail 9.5
buri toro* belly of wild hokkaido yellowtai 10.5
hamachi yellowtail 6.5
SALMON
Sake salmon, marinated or smoked 6
EEL
shirayaki* grilled fresh white eel
with sansho 14.5
meso anago* white wine braised young sea eel w/yuzu kosho 14.5
unagi eel, fresh water grilled 6.5 / SHELLFISH
amaebi raw prawn 7.5
aoebi cooked blue prawn 7.5
sakura ebi* fresh baby cherry shrimp w/ mustard miso 9.5
kani cooked crab 5.5
kegani* fresh steamed horse hair crab w/ crab butter sauce 13.5
taira gai* ear shell clam 9.5
mirugai long neck clam 7.5
hotate hokkaido scallop 7
WHITE FISH
amadai* kyoto sweet red snaper w/ ryuhi konbu 14.5
kamasu* seared japanese barracuda 9.5
hirame halibut 6.5
shima aji* japanese striped jack 9.5
tai*japanese red snapper 8.5
kijihata* japanese spot grouper w/ jade egg 12.5
VEGETABLE
aspara asparagus 4
nasu eggplant, garlic glaze 4 / MACKEREL
ma saba* japanese mackerel cured w/konbu 9.5
kaiwari* white fin mackerel w/battera konbu 9.5
sawara* spanish mackerel from new england 7.5
kohada* gizzard shad
EGG & ROE
tobiko cured flying fish roe 5
ikura salmon roe 6.5
ankimomonkfish liver pate 6.5 shirako* japanese cod milt w/momiji oroshi 5.5
tamago organic egg, seasoned & cooked 4.5
uni sea urchin 7.5
kaisu uni* deep ocean packed hokkaido sea urchin 16.5
OTHER
sumi ika* young Japanese cuttle squid 9.5
tako cooked octopus 5.5
miyazaki-wagyu* lightly roasted japanese (a5 strip loin) from miyazaki prefecture 9.5
MAKI
salmon citrus roll / 15 / negitoro / 14marinated sake, avocado, japanese cucumber, fresh lime / fatty tuna, grilled green onion & fresh scallions
soft shell crab roll / 13 / futo-maki / 10.5
deep-fried soft shell crab, baby spinach,
tobiko, asparagus, avocado / ebi, unagi, kanpyo, shiitake, tobikko,
japanese cucumber, gobo & tamago
negihama / 7.5 / tekka-maki / 6.5
hamachi, grilled green onion & fresh scallions / tuna roll
dragon roll / 16 / crunch roll / 15
ebi tempura, gobo, unagi, avocado, ebi / unagi, avocado, tempura flakes, spicy crab, tobiko
ebi tempura roll / 9 / california roll / 7
ebi tempura, baby spinach, tobiko, asparagus, avocado / fresh snow crab, avocado, japanese cucumber
rainbow roll / 16 / sakekawa roll / 8
fresh snow crab, avocado, japanese cucumber, ebi, maguro, hamachi, hirame & marinated sake / deep fried salmon skin, gobo, grilled green onion, oshinko, katsuobushi, shiso, kaiware, ponzu sauce
unakyu unagi / 7 / kanpyo maki / 5
japanese cucumber / house-braised japanese squash
kappa maki / 5 / natto maki / 5
japanese cucumber / fermented soybeans & green onion
oshinko-maki / 5 / umeshiso-maki / 5
pickled daikon / plum paste, japanese cucumber & shiso leaf
spicy tuna roll / 8 / scallop hand roll / 7.5
tuna, miso aioli, gari, japanese cucumber, shiso, seven types of japanese spice and sesame seeds / scallop, tobiko, scallions, miso aioli
Wednesday, January 7, 2009
* from tokyo’s tsukiji fish market