Zagat

sesame tofu paste with crab, satoimo potato, shiitake & lotus root

served with soy sauce and mongolian salt

two bite sized croquettes stuffed with burdock

slowly cooked pure berkshire pork belly

bite sized shrimp mousse balls and vegetables in thick broth

slow cooked daikon & nappa green in broth

steamed egg custard cup with seasonal seafood, meat and vegetables

fried two bite sized chicken meat balls with grated lotus root

miso marinated grilled organic chicken with sansho pepper

crispy fried baby horse mackerel

diced sesame tofu in cold broth

seasonal julienne vegetables with house dressing

boiled broccoli rabe karashi-ae and fried mushroom in cold dashi broth

mixed with smoked shrimp and pine nut

sea urchin on tofu skin in crystal clear sauce

poached egg served with sashimi quality seafood

homemade smoked sea eel

roasted duck simmered in our demi-glace style sauce

fried, marinated canadian smelt & vegetable in sweet vinegar

scallop, blue shrimp and king crab with cured bonito sauce

served with baked onion dressing

noodle like a sea weeds from noto, served with tosazu vinegar soy sauce

konbu pressed broccoli rabe mixed with hamaguri clam and nori

"mozuku" seaweeds with julienne japanese yam in vinegar

with ikura, shimeji mushroom in wasabi kuzu sauce

steamed sweet snapper with cherry blossom mochi rice in crystal clear sauce

served with butter and semi-dried soy sauce

japanese style rolled egg omelet with dashi broth

served with shrimp salt and shrimp dashi sauce

soy sauce flavored

served with tempura sauce

baby squid & yamaimo potato in chilled kuzu dashi

served with sauteed onion, yuzukosho orosh& ponzu

cured squid

fresh baby sea eel served with lemon vinegar

wrapped with oborokobu sea weed

slowly grilled ny state magret duck with mongolian salt

grilled alaskan king crab and vegetables served with charcoal grill

simmered black cod in sweet soy sauce

broiled tsubu miso marinated cod

new zealand lamb grilled with hokkaido style bbq sauce

white rice with tofu skin & nameko mushroom in crystal broth

eel cooked with arima sansho pepper in crystal broth over the rice

sauteed tajima beef wrapped ginger flavored sticky rice

fresh botan shrimp, kin crab & marinated salmon roe over rice

inaniwa thin udon noodle from akita - served cold or hot

rice, snapper sashimi, and toppings with hoji tea poured over it

seasonal mixed rice cooked in iga clay pot