salt-cured cucumber finished with togarashi spice
mirin braised burdock root with sesame seed
creamy potato salad with crispy potato skin
japanese mustard greens with carrot-citrus dressing
chilled served with caviar and crispy ginger
bluefin tuna with white soy, yuzu juice, and crispy shallot
japanese farmed sea bream with ponzu and ginger
tea smoked duck breast served with japanese mustard and scallion
velvety chicken liver mousse served with soba bread and hot mustard
chilled udon served with soy-dashi broth and ginger salad
wakame and tofu
chicken broth served with grilled mochi, shiitake mushroom, and shishito pepper
sea salt
soft poached egg marinated with dashi soy
fried japanese sweet potato tossed with togarashi spice
marinated ny strip served on a hot stone
Thiinly sliced wagyu beef with sweet soy and soft poached egg
chilean sea bass with soy-butter sauce, steamed over eggplant
crispy fried chicken with shishito pepper paste
classic pan fried dumpling with dipping sauce
chicken yakitori over rice served with tare, tokyo negi, soft poached egg, and nori
sliced raw sea bream over rice served with wasabi, toasted rice crackers, and tea broth
garlic
salt
salt
salt
sea salt
teriyaki
sea salt
spicy mayo
ohba butter
miso mustard
sea salt
sansho pepper
wasabi ponzu
bone-in chop, spicy miso
black pepper
ground chicken
ohba marinade
original tare sauce
ask for availability
ask for availability
ask for availability
ask for availability
original tare sauce
soy milk panna cotta and yuzu curd
sansho-chocolate filled doughnuts with matcha semifreddo
seasonal flavor
yurimasamune, honjozo. 1800ml (full bodied, autumn spice)
hakugyokko, nama. 1800ml (vibrant, peach, honey)
ginjo nama. 720ml (intense, peanut, vanilla)
yuki no bosha yamahai, junmai. 720ml (balanced, cocoa, shitake)
nihon sakari, junmai. 1800ml (light, classic, dry)
mizubasho, junmai daiginjo. 500ml (pear, melon, slightly sweet)
chikurin karoyaka, junmai ginjo. 300ml (layered, champagne, medium dry)
yuki no bosha, junmai ginjo. 1800ml (expressive, strawberry, pineapple)
tamajiman tanrei, junmai daiginjo. 300ml (luxurious, melon)
amabuki, junmai ginjo himawari. 720ml (floral, yellow apple, crisp)
watari bune, junmai ginjo. 720ml (tropical, mango, guava)
kikusui, nigori. 300ml
junmai, nigori. 300ml (creamy, bright, tropical)
okunomatsu, sparkling. 300ml (vanilla, banana, hint of sweetness)
fragrant jewel, drunken snapper, sunflower
snow blossom, trendy, tokyo pride
orion beer co., rice lager. 4.7%
ginga kogen beer co., hefeweizen. 5%
coedo, sweet potato lager. 7%
kiuchi, witbier. 5%
kiuchi, red rice ale. 7%
kiuchi, pilsner. 6.5%
asahi, japanese pale lager. 5%
asahi, japanese pale lager. 5%
kujukuri, stout. 5%
kinshachi, red miso lager. 6%
shochu, falernum, lemon
vodka, cucumber, mint, nigori sake, white pepper, lime
akashi white oak whisky, creole bitters, lemon
bourbon, ginger, yuzu, grapefruit
iced, 6 hour cold brew
japanese soda
Salt-cured cucumber finished with togarashi spice
Creamy potato salad with crispy potato skin
Japanese mustard greens with carrot-citrus dressing
Chilled served with caviar and crispy ginger
Tea smoked duck breast served with japanese mustard and scallion
Chilled udon served with soy-dashi broth and ginger salad
Mirin braised burdock root with sesame seed
Velvety chicken liver mousse served with soba bread and hot mustard
Sea salt
Soft poached egg marinated with dashi soy
Fried japanese sweet potato tossed with togarashi spice
Chicken broth served with grilled mochi, shiitake mushroom, and shishito pepper
Crispy fried chicken with shishito pepper paste
2 sliders served with fried sweet potato and miso mayo
Asparagus, shiitake, onion
Teriyaki
Sansho pepper
Chicken tare
Soy milk panna cotta and yuzu curd
Matcha sugar cookie and chocolate cookie with japanese sea salt
creamy potato salad with crispy potato skin
japanese mustard greens with carrot-citrus dressing
mizuna greens, hard boiled egg, avocado fried shallot
velvety chicken liver mousse served with soba bread and hot mustard
tea smoked duck breast served with japanese mustard and scallion
sea salt
fried japanese sweet potato tossed with togarashi spice
chicken sausage, poached egg and scallion puree
classic pan fried dumpling with dipping sauce
chilean sea bass with soy-butter sauce, steamed over eggplant
crispy fried chicken with shishito pepper paste
scottish salmon, rice, miso soup, japanese pickles, mizuna salad seafood croquette
tonkotsu broth, tontoro tatsutaage soft poached egg
chilled udon served with soy-dashi broth and ginger salad
skirt steak served over kimchee rice fried egg, charred romaine
chicken yakitori over rice served with tare tokyo negi, soft poached egg and nori
thinly sliced wagyu beef with sweet soy and soft poached egg
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(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.