29.00
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
EN Japanese Brasserie
Restaurante Japonês e Bar de Saquê$$$$
West Village, Nova Iorque
SalvarCompartilhar
913 Fotos
MenuBrunch Menu 12Lunch Menu 12New Years Eve Tasting Menu 1Dinner Menu 16
Brunch Menu
Teishoku
Wakame Udon
17.00
Thick wheat noodles in a warm shiitake broth with spinach, shiitake mushrooms and seaweed mizuna and spinach salad
Kaisen Don
27.00
Assorted small cuts of raw fish served over rice with nori and goma dare sesame sauce mizuna & spinach salad, housemade miso soup
Steak & Eggs
32.00
USDA Prime Rib Eye & a garlic shoyu egg served on a hot stone with a mizuna and spinach salad & steamed white rice
Crispy Fried Chicken
19.00
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
Sashimi
29.00
7 pieces of sashimi, 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
Shaké Teishoku
19.00
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
O - Banzai
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
Nasu & Zucchini Agebitashi
Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
Buta Bara to Renkon No Kinpira
Shoyu-braised thinly sliced pork belly & lotus root
Kinoko Kiriboshi Daikon Ohitashi
Assorted Japanese mushrooms and sun-dried daikon radish with yuzu
Hijiki
Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu
Goma Ae
Chicken breast and brussel sprouts in sesame dressing
Shira Ae
Purple and yellow cauliflower and broccoli in tofu sauce
Sashimi
5 pieces per order; For more by-the-piece options, please ask your server
Maguro
28.00
Lean tuna
Kampachi
35.00
Young yellowtail from Kagoshima, Japan
Salmon
24.00
From Scotland
Engawa
18.00
Fluke fin with ponzu citrus soy
Chu Toro
Medium fatty tuna
Sawara
24.00
Local Spanish mackerel
Kumamoto Oysters with Ponzu
29.00
1/2 dozen Kumamoto oysters from Washington state
Assorted Sashimi
40.00
House Cocktails
Sparkling Yuzu
15.00
Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur
Ginger
15.00
Homemade ginger ale with Shiro rice shochu, lime juice and soda (also available non-alcoholic)
Hojicha
15.00
Tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest
Seppun
15.00
Yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic)
Freshly - Made Scooped Tofu
Freshly - Made Scooped Tofu
11.00
Served warm or chilled with wari-joyu made hourly
Salads
Kuroge Washugyu Shabu Shabu Salad
30.00
Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
Tofu Salad
12.00
Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
Kurobuta Natto
15.00
Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce
Raw Tuna & Avocado Salad
22.00
Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing
En House Salad
12.00
Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
Vegetables
Edamame
6.00
Chamame soaked in dashi
Yama-Imo Isobe-Age
14.00
Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
Oshinko
8.00
Assorted housemade Nuka-Zuké pickles
Mushi Yasai
16.00
Steamed seasonal vegetables served with hatcho miso dipping sauce
Age Dashi Tofu
13.00
Tofu lightly fried in a savory dashi broth with assorted mushrooms
Shimonita Konnyaku
10.00
Imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
Vegetable Tempura
20.00
Fried seasonal vegetables with yuzu and wasabi salts
Natto
5.00
Fermented soybeans with a raw quail egg and rice
Osusume
chef's recommendations
Truffle Chawanmushi
25.00
Steamed egg custard with summer truffles
Bora Tosaage
15.00
Seasoned fried mullet with katsuo bushi
Uni Yuba Sashimi
17.00
Tofu skin sashimi from Kyoto topped with fresh uni
Truffle Mousse
25.00
With dashi gelee and summer truffles
Seafood
Saikyo Miso Black Cod
26.00
Broiled Alaskan black cod marinated in saikyo miso
Ebi Shinjo
16.00
Shrimp fritters deep-fried with salt
Lobster Ishiyaki
22.00
Stone grilled lobster with butter miso sauce
Aburi Tasmanian Sea Trout
20.00
Lightly seared Tasmanian sea trout with garlic soy
Karei Kara Age
24.00
Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
Scottish Salmon Kama Amakarani
22.00
Fried salmon collar with negi & a black pepper - soy sauce vinaigrette
Poultry
Stone Grilled Organic Chicken
22.00
Served with wasabi salt, sansho salt and garlic shoyu
Mochi Croquette
15.00
Potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth
Crispy Fried Chicken
16.00
Seasoned with aromatic rock salt
Meat
Wagyu From Miyazaki, Japan
120.00
A5 grade Japanese beef strip loin
Kuroge Washugyu Yaki Shabu
35.00
Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling
Stone Grilled Kuroge Washugyu
58.00
Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
Kurobuta Sausages
6.00
Three mini Berkshire pork sausages
Rice, Noodles & Soup
Uni Don
A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
Chilled Soba Noodles
16.00
Buckwheat noodles with a warm dashi dipping broth with duck breast, spinach and scallions
Tofu Miso Soup
9.00
Housemade miso soup with our freshly scooped tofu
En Garlic Shiso Fried Rice
10.00
Asari Miso Soup
7.00
With manila clams
Vegetarian Miso Soup
6.00
Housemade, with wakame seaweed and scallions
Lunch Menu
Teishoku
lunch sets
Saikyo Miso Black Cod
29.00
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. Sake recommendation - Matsu No Midori, Junmai Daiginjo (Kyoto) glass - $18
Wakame Udon
17.00
Thick wheat noodles in a warm shiitake broth with spinach, shiitake mushrooms and seaweed mizuna and spinach salad. Sake recommendation - Senchu Hassaku, Junmai (Kochi) glass - $16
Kaisen Don
27.00
Assorted small cuts of raw fish served over rice with nori and goma dare sesame sauce mizuna & spinach salad, housemade miso soup. Sake recommendation - Kagatobi Ai, Junmai Daiginjo (Ishikawa) glass - $19
Crispy Fried Chicken
19.00
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. Sake recommendation - Suijin, Junmai (Iwate) glass - $11
Sashimi
29.00
7 Pieces of sashimi mizuna & spinach salad, oshinko, obanzai, housemade miso soup, freshly made tofu, and steamed rice. Sake recommendation - Tateyama, Junmai Ginjo (Toyama) glass - $13
O - Banzai
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
Nasu & Zucchini Agebitashi
Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
Buta Bara to Renkon No Kinpira
Shoyu-braised thinly sliced pork belly & lotus root
Kinoko Kiriboshi Daikon Ohitashi
Assorted Japanese mushrooms and sun-dried daikon radish with yuzu
Hijiki
Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu
Goma Ae
Chicken breast and brussel sprouts in sesame dressing
Shira Ae
Broccoli and cauliflower in tofu sauce
Sashimi
5 Pieces per order. For more by-the-piece options, please ask your server
Maguro
28.00
Big Eye tuna from the Eastern Pacific
Kampachi
35.00
Young yellowtail from Kagoshima, Japan
Salmon
24.00
From Scotland
Engawa
18.00
Fluke fin with ponzu citrus soy
Chu Toro
30.00
Medium fatty Big Eye tuna
Sawara
24.00
Local Spanish mackerel
Kumamoto Oysters with Ponzu
29.00
1/2 dozen Kumamoto oysters from Washington state
Assorted Sashimi
40.00
House Cocktails
Sparkling Yuzu
15.00
Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur
Ginger
15.00
Homemade ginger ale with Mura barley shochu, lime juice and soda (also available non-alcoholic)
Hojicha
15.00
Tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest
Seppun
15.00
Yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic)
Freshly - Made Scooped Tofu
Freshly - Made Scooped Tofu
11.00
Served warm or chilled with wari-joyu made hourly
Salads
Kuroge Washugyu Shabu Shabu Salad
30.00
Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
Tofu Salad
12.00
Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
Kurobuta Natto
15.00
Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce
Raw Tuna & Avocado Salad
22.00
Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing
En House Salad
12.00
Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
Vegetables
Edamame
6.00
Chamame soaked in dashi
Yama-Imo Isobe-Age
14.00
Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
Oshinko
8.00
Assorted housemade Nuka-Zuké pickles
Mushi Yasai
16.00
Steamed seasonal vegetables served with hatcho miso dipping sauce
Age Dashi Tofu
13.00
Tofu lightly fried in a savory dashi broth with assorted mushrooms
Shimonita Konnyaku
10.00
Imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
Vegetable Tempura
20.00
Fried seasonal vegetables with yuzu and wasabi salts
Osusume
chef's recommendations
Truffle Chawanmushi
25.00
Steamed egg custard with summer truffles
Bora Tosaage
15.00
Seasoned fried mullet with katsuo bushi
Uni Yuba Sashimi
17.00
Tofu skin sashimi from Kyoto topped with fresh uni
Truffle Mousse
25.00
With dashi gelee and summer truffles
Seafood
Saikyo Miso Black Cod
26.00
Broiled Alaskan black cod marinated in saikyo miso
Ebi Shinjo
16.00
Shrimp fritters deep-fried with salt
Lobster Ishiyaki
22.00
Stone grilled lobster with butter miso sauce
Aburi Tasmanian Sea Trout
20.00
Lightly seared Tasmanian sea trout with garlic soy
Karei Kara Age
24.00
Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
Scottish Salmon Kama Amakarani
22.00
Fried salmon collar with negi & a black pepper - soy sauce vinaigrette
Poultry
Stone Grilled Organic Chicken
22.00
Served with wasabi salt, sansho salt and garlic shoyu
Mochi Croquette
15.00
Potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth
Crispy Fried Chicken
16.00
Seasoned with aromatic rock salt
Meat
Wagyu From Miyazaki, Japan
120.00
A5 grade Japanese beef strip loin
Kuroge Washugyu Yaki Shabu
35.00
Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling
Stone Grilled Kuroge Washugyu
58.00
Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
Rice, Noodles & Soup
Uni Don
A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
Warm Soba Noodles
17.00
Buckwheat noodles in dashi broth with duck breast, spinach and scallions
Tofu Miso Soup
9.00
Housemade miso soup with our freshly scooped tofu
En Garlic Shiso Fried Rice
10.00
Asari Miso Soup
7.00
With manila clams
Vegetarian Miso Soup
6.00
Housemade vegetarian miso soup with wakame seaweed and scallions
New Years Eve Tasting Menu
$160 per person & sake accompaniment $70 per person, additional
Mains
O-Banzai
Tairagai, trout and kinmedai sashimi, white truffle mousse, oyster with eggs, eggs, eggs and eggs, grilled bamboo shoot, scallop quinoa sushi, ankimo tofu. Sake Accompaniment: Dassai 23 Junmai Daiginjo (Yamaguchi)
Lobster, Buri and Zuwaigani Shabu Shabu
With truffle ponzu. Sake Accompaniment: Eiko Fuji, Junmai Ginjo Nama (Yamagata)
Wagyu Toshikoshi Soba
Green tea soba noodles with slices of A5 graded wagyu beef from Kagoshima. Sake Accompaniment: Watari Bune, Ginjo (Ibaraki)
Mochi
Freshly pounded
Wagyu Sashimi
With onion and garlic sauce. Sake Accompaniment: Minowamon, Junmai Daiginjo (Fukushima)
Sakekasu Miso Duck
Marinated in sake lees and grilled, served with mix berry sauce. Sake Accompaniment: Kaori, Daiginjo (Ishikawa)
Monaka
With red bean paste. Sake Accompaniment: Tenshi No Yuwaku, Sweet Potato Shochu (Kagoshima)
Dinner Menu
En Kaiseki
Our kaiseki, the latter, is traditionally served with sake or shochu and features shun {seasonal} ingredients Requires participation of the entire table. Must be ordered one hour prior to kitchen close. Not available at the bar area
Soyokaze
$70. Sake & shochu accompaniment - $40
O-Banzai
Chef's selection of three Kyoto-style appetizers. Sake & shochu accompaniment: Kitaya, Junmai (Fukuoka)
Saikyo Miso Marinated Grilled Black Cod
Sake & shochu accompaniment: Ichinokura, Honjozo (Miyagi)
Stone Grilled Organic Chicken
With garlic shoyu. Sake & shochu accompaniment: Masumi Okuden, Junmai (Nagano)
Kisetsu No Ice Cream
Seasonal ice cream. Sake & shochu accompaniment: Kurosawa, Nigori Sake (Nagano)
Chef's Sashimi Selection*
Sake & shochu accompaniment: Kan Nihonkai, Tokubetsu Junmai (Shimane)
Freshly Scooped Tofu
Served with wari-joyu. Sake & shochu accompaniment: Kinoene, Junmai (Chiba)
Warm Soba
Buckwheat noodles in warm dashi broth. Sake & shochu accompaniment: Fukiage, Barley Shochu (Kagoshima)
Nohara {Vegan}
$70. Sake & shochu & accompaniment - $40
Zensai
Mozuku seaweed, konnyaku, yuzu daikon, hijiki, fresh scooped tofu. Sake & shochu accompaniment: Hakkaisan, Ginjo (Niigata)
Yaki Nasu
Grilled eggplant with kobucha broth. Sake & shochu accompaniment: Hanagaki, Junmai Ginjo (Fukui)
Yasai Kushiage
Lightly fried vegetable skewers with hatcho miso sauce. Sake & shochu accompaniment: Kaikozu, Sweet Potato Shochu (Kagoshima)
Kisetsu No Sorbet
Seasonal sorbet. Sake & shochu accompaniment: Yama Yuzu, Yuzu Citrus Sake (Kochi)
Smoked Yuba Tofu Salad
With truffle soymilk dressing. Sake & shochu accompaniment: Ryusei Tokubetsu Junmai (Hiroshima)
Oshinko Roll
Housemade nuka zuké pickled vegetable sushi roll. Sake & shochu accompaniment: Hana Kizakura, Junmai Ginjo (Kyoto)
Jyugokokumai Gohan
15 Grain rice with mushrooms. Sake & shochu accompaniment: Izumo Fuji, Junmai (Shimane)
Aozora
$120. Sake & shochu accompaniment - $70
Zensai*
Matcha tonyu soy milk, truffle mousse, raw yuba tofu skin with ikura, vegetable shira ae, Japanese pumpkin tempura, grilled chestnut. Sake & shochu accompaniment: Masumi, Junmai Ginjo Nama (Nagano)
Lobster Nibitashi*
With fresh uni and uni sauce. Sake & shochu accompaniment: Kagatobi, Yamahai Junmai (Ishikawa)
Washugyu Steak*
Medium-rare Washugyu beef with yuzu miso and hatcho miso. Sake & shochu accompaniment: Yamatoshizuku, Yamahai Junmai (Akita)
Kuri Panna Cotta
Chestnut cream. Sake & shochu accompaniment: Gasanryu Hazuki, Junmai Ginjo Nama (Yamagata)
Chef's Sashimi Selection*
Sake & shochu accompaniment: Tateyama Junmai Ginjo (Toyama)
Matsutake Soup
Clear soup with pine mushroom and chrysanthemum greens. Sake & shochu accompaniment: Tenryo, 3 Year Aged Junmai Daiginjo (Gifu)
Kani Kamameshi
Snow crab and maitake rice pot. Sake & shochu accompaniment: Watari Bune, Junmai Ginjo (Ibaraki)
O - Banzai
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
Nasu & Zucchini Agebitashi
Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
Buta Bara to Renkon No Kinpira
Shoyu-braised thinly sliced pork belly & lotus root
Kinoko Kiriboshi Daikon Ohitashi
Assorted Japanese mushrooms and sun-dried daikon radish with yuzu
Hijiki
Hijiki seaweed, snow peas, green beans, shirataki, and soy beans in shoyu
Goma Ae
Chicken breast and brussel sprouts in sesame dressing
Shira Ae
Purple and yellow cauliflower and broccoli in tofu sauce
Sashimi*
5 pieces per order. For more by-the-piece options, please ask your server
Maguro
28.00
Lean tuna
Kampachi
35.00
Young yellowtail from Kagoshima, Japan
Salmon
24.00
From Scotland
Engawa
18.00
Fluke fin with ponzu citrus soy
Chu Toro
Medium fatty tuna
Sawara
24.00
Local Spanish mackerel
Kumamoto Oysters with Ponzu
29.00
1/2 dozen Kumamoto oysters from Washington state
Assorted Sashimi
40.00
Sommelier's Seasonal Selections
Iwc Trophy Flight
23.00
Award-winning sakes. Mio sparkling, Dewazakura Oka Junmai Ginjo, Yamatoshizuku Yamahai Junmai
Kiseki No Osake
30.00
(Okayama) junmai daiginjo. Made with biodynamic Omachi rice refined, complex and well balanced
Kitaya 39
27.00
(Fukuoka) junmai daiginjo. Silky and fruity, competition class Chef Abe's favorite, from his hometown!
Japanese Whisky Flight
38.00
Coffey grain (Nikka) , Yamazaki 12yr (Suntory) , Iwai tradition (Mars)
Freshly - Made Scooped Tofu
Freshly - Made Scooped Tofu
11.00
Served warm or chilled with wari-joyu made hourly
Salads
Kuroge Washugyu Shabu Shabu Salad*
30.00
Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
Raw Tuna & Avocado Salad*
22.00
Big Eye tuna and avocado with wasabi soy dressing
En House Salad
12.00
Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
Kurobuta Natto
15.00
Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce
On Buta Shabu Salad
22.00
Mugi Fuji pork belly and pork loin with mizuna greens and kaiware sprouts, served warm with soy dashi broth
Tofu Salad
12.00
Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
Kaisou Salad
15.00
Assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing
Vegetables
Edamame
6.00
Chamame soaked in dashi
Yama-Imo Isobe-Age
14.00
Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
Oshinko
8.00
Assorted housemade nuka-zuké pickles
Vegetable Tempura
20.00
Assorted fried vegetables with yuzu and wasabi salts
Mushi Yasai
16.00
Steamed seasonal vegetables served with hatcho miso dipping sauce
Age Dashi Tofu
13.00
Tofu lightly fried in a savory dashi broth with assorted mushrooms
Shimonita Konnyaku
10.00
Imported from Japan, devil's tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
Kinoko Tonyu Nabe
18.00
Assorted mushrooms and soy milk hot pot
Tsumetai Yasai
18.00
Assorted chilled raw and blanched vegetables with spicy scallion miso dip
Osusume
chef's recommendations
Truffle Mousse
25.00
With dashi gelee and summer truffles
Matsutake Soup
15.00
Clear soup with pine mushroom, ebi shinjo and mizuna
Ginnan
9.00
Roasted gingko nuts with sea salt
Bora Tosaage
15.00
Seasoned fried mullet with katsuo bushi
Anago Tempura
22.00
Sea eel fried with tentsuyu dipping sauce
Odashi Tomato
14.00
Tomatoes in chilled dashi, with umeshu plum foam
Beet Tempura
16.00
Slow-roasted beets fried in tempura batter
House-Made Karasumi
26.00
Carefully cured by Chef Abe silver mullet roe bottarga with daikon radish
Uni Yuba Sashimi*
18.00
Tofu skin sashimi from Kyoto topped with fresh uni
Truffle Chawanmushi
25.00
Steamed egg custard with Burgundy truffles
Seafood
Saikyo Miso Black Cod
26.00
Broiled Alaskan black cod marinated in saikyo miso
Ebi Shinjo
16.00
Shrimp fritters deep-fried with salt
Lobster Ishiyaki*
22.00
Stone grilled lobster with butter miso sauce
Black Sea Bass Nitsuke
27.00
Shoyu-braised whole local black sea bass
Fried Oyster
10.00
Panko breaded Jumbo Pacific oyster with hatcho miso
Aburi Tasmanian Sea Trout*
20.00
Lightly seared Tasmanian sea trout with garlic soy
Karei Kara Age
24.00
Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
Scottish Salmon Kama Amakarani
22.00
Fried salmon collar with negi & a black pepper - soy sauce vinaigrette
Kampachi Kama
20.00
Grilled young yellowtail collar from Japan
Poultry
Stone Grilled Organic Chicken
22.00
Served with wasabi salt, sansho salt and garlic soy
Mochi Croquette
15.00
Potato and Hudson Valley duck, rolled in mochi rice cake and fried, served in dashi broth
Crispy Fried Chicken
16.00
Seasoned with aromatic rock salt
Meat
Wagyu From Miyazaki, Japan*
Daily selection of A5 grade Japanese beef
Kuroge Washugyu Yaki Shabu*
35.00
Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for searing
Stone Grilled Kuroge Washugyu*
Daily selection of Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
Kurobuta Kakuni
24.00
Mugi Fuji pork belly braised in sansho miso served with a hard boiled egg, spinach and daikon radish
Rice, Noodles & Soup
rice pots must be ordered one hour prior to close
Salmon Clay Rice Pot*
27.00
With side of salmon roe and shiso (allow 40 minutes)
Burgundy Truffle Rice Pot
55.00
With maitake mushrooms (allow 40 mins)
Uni Don*
A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
Warm Soba Noodles
17.00
Buckwheat noodles in dashi broth with duck breast, spinach and scallions
Madai Kabuto Miso Soup
12.00
With a whole sea bream head
Jyugokokumai Rice Pot
24.00
15 grain rice with hijiki & edamame (allow 40 minutes)
Matsutake Kani Rice Pot
42.00
With pine mushroom and snow crab (allow 40 mins)
En Garlic Shiso Fried Rice
10.00
Asari Miso Soup
7.00
With manila clams
Sushi and Rolls*
Toro Salmon Aburi Sushi
7.00
Lightly seared salmon nigiri sushi with garlic soy sauce
Snow Crab Tempura & Avocado
24.00
With white miso-vinaigrette dipping sauce
Anago Bozushi
18.00
Grilled wild Conger sea eel with sweet shoyu cucumber
Homemade Oshink
15.00
Housemade Nuka-Zuké pickled vegetables with yuzu
Magurozuke Taku
20.00
Marinated tuna and daikon pickle roll with shiso and katsuobushi bonito flakes
Uni
Sweet shrimp, cucumber, shiso, topped with sea urchin
Aburi Salmon & Avocado
20.00
With shiso and okra, yuzu kosho soy sauce
Chu Toro Spicy Okaka
21.00
Marbled tuna, mizuna, onions and spicy bonito flakes
Tofu & Avocado
15.00
Housemade tofu and avocado marinated in miso
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