Zagat

chef s selection of three small kyoto-style appetizers

grilled black cod

served with wari-joyu

with garlic shoyu

chilled thin buckwheat noodles with a chilled dashi dipping sauce

seasonal ice cream

white asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee

cold process sakura smoked

chefs selection of seafood in tofu skin, steamed

fresh corn egg custard

kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki

chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi

topped with strawberry compote

royal fern sprouts in a spicy shichimi togarashi

hijiki seaweed and soy bean simmered in shoyu

steamed chicken & string beans in a sesame dressing

shoyu-braised thinly sliced pork belly & lotus root

cauliflower and sweet potato in a sesame & tofu dressing

fried eggplant soaked in dashi

assorted japanese mushrooms & sun-dried daikon radish with yuzu

big eye tuna from the eastern pacific

young yellowtail from hawaii

local spanish mackerel

from scotland

12 dozen oysters from washington state

fresh corn egg custard

a daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side

with rosemary dashi

seasonal fresh vegetables with spicy miso & sumiso dip

new york state, milk fed calf liver served raw with black pepper sesame oil

grilled summer vegetables & sea eel with chilled dashi

with a yuzu kosho wasabi dressing

thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing

eastern pacific big eye tuna and avocado with a wasabi shoyu dressing

mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing

mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing

ground berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

chamame soaked in dashi

dashi marinated sweet tomatoes with an umeshu gelee

tofu lightly fried in a savory dashi broth with an array of mushrooms

mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)

imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce

assorted housemade nuka-zuke pickles

assorted mushrooms and soy milk hot pot

steamed seasonal vegetables served with a hatcho miso dipping sauce

black cod from alaska marinated in saikyo miso, broiled

grilled scallops with an uni miso sauce

fresh local squid, lightly fried with bonito

stone grilled lobster with a butter miso sauce

mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette

shrimp fritters deep-fried with salt

seasoned tilefish lightly fried with gobo

shoyu-braised whole local black sea bass

served with wasabi salt, sansho salt and garlic shoyu

with aromatic rock salt

organic japanese-style chicken meatballs with seasonal grilled vegetables

potato & hudson valley duck, covered with mochi rice cake, served in a hearty dashi broth

daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)

thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling

braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish

beef tongue marinated in sake lees and grilled served with spicy mustard and sliced onion

with scottish salmon and roe (allow 40 minutes)

with italian black summer truffles (allow 40 minutes)

15 grain rice with hijiki & edamame (allow 40 minutes)

rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe

thin buckwheat noodles with a duck dipping sauce

sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin

shiso & okra with a yuzu kosho dressing

grilled wild conger sea eel with sweet shoyu cucumber

eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes

housemade nuka-zuke pickled vegetables with yuzu

housemade tofu & avocado marinated in miso

summer released draft sake refreshing aroma with crisp acidity and elegant finish

vivid and juxtaposed with light, fruity notes

drip filtration with no pressure allowing for a delicate floral nose and a clean finish

created by an organic farmer, and named after his father, this sake is rich and round with a creamy finish