Red blend- California-2019. Persistent flavors of ripe raspberry, boysenberry pomegranate, and vanilla linger harmoniously for a luscious finish.
Pinot noir-central coast 2020-the concentrated palate is rich with good depth and complex flavors of dark berries, black tea, cocoa dust, and warm vanilla.
Cabernet sauvignon- paso robles -2019. This lavish powerful wine is full-bodied and rich balanced by a touch of the bright facility and firm polished tannins.
Malbec from Argentina- napa valley, 2019. Grapes for this malbec are grown in the Andes mountains of Argentina and transported to Caymus. Offering scents of ripe plums and cherries, this wine features flavors of french oak and soft tannins.
House-made chocolate cake with ice cream.
Fifty cases produced. Pinot Meunier-van der Kamp vineyard-2019. It's floral and fragrant with dried herbs on the nose maraschino cherry, raspberries, and confected fruit on the palate.
Red blend-napa valley-2019. With lavish flavors of cherries and baking chocolate, this wine has granular tannins that provide a smooth and grippy character. It's serious yet lighthearted, complex and approachable.
Hand-crafted wines from rare and unique old vine varietals. Cinsault mokelumne river-2019. On the palate, raspberries and currants with tannins are silky-smooth and gentle and savory-spice finish.
Carignan-mokelumne river-2019. Fruit-forward expression of dark cherry/plum fruits, fresh-roasted coffee, wildflowers, and a hint of salvage exanimate wildness: plenty of structure this wine takes its time, as have the old vines from whence it came to mature and evolve. Evolve.
Bourbon-aged wines with ca's most celebrated white grape variety.
The flavor of grapefruit, Asian pear, and lime with subtle graham cracker spice emerges with a long and lingering finish.
Unoaked chardonnay-central coast 2019-features scents of creamy citrus and a distinct minerality that evokes wet granite encountered on a hike.
Chardonnay-Monterey 2021-rich from barrel fermentation and sui lie aging, the wine has bright acidity with a lingering toasty oaky finish.
The spring mix salad with sliced sashimi.
Japanese white radish salad with traditional ginger dressing.
Salt grilled pork belly. Shioyaki.
Japanese sweet spicy pepper. Shioyaki.
Grilled yellowtail collar with salt. Shioyaki.
Japanese beef short ribs. Shioyaki.
Grilled whole squid with eel sauce and sesame seeds on the top. Shioyaki.
Creamy and luscious in texture, it offers concentrated tangerine and stone fruit flavors balanced briskly with acidity.
Bright straw yellow. Mineral, with citrus notes of lime and grapefruit. Fresh, long, and intense on the finish.
The clean et round mouthfeel is beautifully balanced and features luscious white peach and zesty grapefruit.
Ribolla gialla-slovenia-2018. The nose of vanilla and bread crust. Elegant, fresh and harmonious; a light touch of sweet tannins in a long conclusion.
Three rotating kinds of cheese.
Three rotating charcuterie meats.
Junmai-Suijin is powerful and smooth, like a water dragon coursing through a river. Suijin's dry profile elevates any dish. Seven, twenty milli liter. Vinum's hand-selected sake.
Using Yamada-Nishiki rice polished down to four point five percent, we deliver fruit aromatics ad, delicate sweetness. Vinum's hand-selected sake.
Junmai ginjo-pure, refreshing taste, but enough transparency for you to notice the nuanced smoothness. Like catching snowflakes on your tongue. . Vinum's hand-selected sake.
Yogurt, cream, yeast, citrus, and lemon head candy aromas. Five hundred milli liter. Vinum's hand-selected sake.
Junmai ginjo-smooth with rice umami flavor. It is highly recognized by sommeliers around the world. 720ml. Vinum's hand-selected sake.
Rich, genshu-style sake that is big and bold with fruit aromas. Gf and vegan friendly. Three hundred milli liter. Vinum's hand-selected sake.
This is a seasonal winter specialty so you have to grab it while you can. Hakkaisan shiboritate is bottled straight from the press, which gives it a wonderful, velvety viscosity. You can expect top freshness and bold, lush flavors of vanilla and rice that have been brought out by not pasteurizing the sake. (720ml). Vinum's hand-selected sake.
Hakkaisan yukimuro . Vinum's hand selected sake.
Itteki means one drop, and “Yukon” means putting your spirit, heart, and soul into it. Floral rose scent. Full of minerality. Three hundred milli litre. Vinum's hand-selected sake.
Mildly sweet scent with notes of vanilla followed by flavors of coconut, currant, and cream. Three hundred milli litre. Vinum's hand-selected sake.
Initially made in very small batches, this sake was so loved. One whiff fills your senses with a medley of tropical fruit. Vinum's hand-selected sake.
Arborio superfine Italian rice. Chef is mushrooms. Truffle oil and shaved Parmesan.
Stir-fried seafood noodles with pesto sauce.
Prime rib-eye steak. Chimichurri sauce. House salad.
Grilled eel, avocado, sesame seeds and pickled veggie over rice
Zinfandel-amador county-2017. Its perky and frisky aromas and flavors of red berries and a hint of wood should pair it well with grilled food.
Zinfandel-Lodi 2020-dynamic fruit including dark cherry, plum, and blueberry combined with captivating hints of spice.
Pinot noir-north coast- 2018. Luxuriously caressing the tongue while at the same time having sufficient backbone to carry a long and lingering finish.
Pinot noir-ca- 2018. Toasted oak and vanilla add intriguing layers, while trippy tannins create depth and dimension.
Champagne, cuvee brut, France. This champagne is rich while well-balanced. Good bottle age gives spice and maturity to the apple and pear flavors. A solid structure and a zesty texture add extra dimension.
Straw yellow with greenish reflections. The aroma is intense and persistent. With golden apple and acacia flowers.
Vouvray sparkling brut-France. Light yellow with green reflections, pear and quince aromas of the nose are found again in the mouth.
Pinot noir cuvee rosé brut-napa valley. Flavors of strawberry, black cherry and freshly baked pastry finish long and crisp.
Cabernet sauvignon-napa valley-2018. Deep and manicured with blueberry and blackberry aromas and flavors. Full-bodied and tight with super polished tannins and a tight, racy finish.
Cabernet Sauvignon-Sonoma county-2019. Delivers elegance depth, and power in one stunning wine. Enticing aromas of violets and ripe raspberries are followed by notes of sage, allspice, and a touch of balsamic reduction.
Cabernet sauvignon-ca-2018. The palate yields textural softness, filling the mouth with luxurious dark chocolate and notes of vanilla and brown spice. A hint of sweet oak infuses the finish, which trails off with the taste of ripe berries and the granular texture of wood.
Cabernet sauvignon-ca-2018. This rich and bold wine has flavors of cherries and current, underscored by a nuanced thread of graphite.
Deep-fried battered chicken nuggets with house mayo sauce and furikake. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
Sliced braised beef tongue. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
Deep-fried squid legs with house-made dressing. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
Deep-fried veggie gyoza. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
Deep-fried chicken gyoza. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
Pan-fried edamame with garlic sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
Crispy and juicy jumbo wings. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
Seasoned raw octopus with wasabi sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
Fries with piment d'espellete and paprika. Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs, or unpasteurized milk may increase your risk of foodborne illness.
Sashimi hamachi, spicy ground tuna, avocado, crab meat with house dressing
Thinly battered and fried shirmp and cucumbers with unagi
Sashimi salmon, avocado, tempura shrimp, crab meat with hourse of dressing
CA roll topped with fresh salmon, tobiko and house dressing
Four different healthy vegetables tempura with house dressing
Sashimi tuna, spicy ground tuna, avocado, tumpura shrimp with house dressing
Hours of Service:
Friday: 02:00PM - 11:30PM
Monday: Closed
Sunday: 10:30AM - 10:00PM
Tuesday: 03:00PM - 11:00PM
Saturday: 10:30AM - 10:30PM
Thursday: 03:00PM - 11:00PM
Wednesday: 03:00PM - 11:00PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.