EN Japanese Brasserie

Japanese Restaurant, Sake Bar

435 Hudson St (Leroy St & Morton St), New York, NY 10014
(212) 647-9196

Excellent Good Average Poor Awful 4.0 / 5 based on 582 votes

Dinner Menu

En Kaiseki - Soyokaze

not listed

O - Banzai

Chef s selection of three small kyoto-style appetizers
not listed

Chefs Sashimi Selection
not listed

Saikyo Miso Marinated

Grilled black cod
not listed

Freshly Scooped Tofu

Served with wari-joyu
not listed

Stone Grilled Organic Chicken

With garlic shoyu
not listed

Chilled Soba

Chilled thin buckwheat noodles with a chilled dashi dipping sauce
not listed

Kisetsu No Ice Cream

Seasonal ice cream

En Kaiseki - Aozora

not listed

Zensai

White asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee
not listed

Smoked Sashimi Selection

Cold process sakura smoked
not listed

Kaisen Yuba Tsutsumi

Chefs selection of seafood in tofu skin, steamed
not listed

Corn Chawanmushi

Fresh corn egg custard
not listed

Washugyu Sukiyaki

Kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki
not listed

Uni Cha Soba to Temari Zushi

Chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi
not listed

Ichigo Panna Cotta

Topped with strawberry compote

O-Banzai

not listed

Zenmai Piri - Kara

Royal fern sprouts in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed and soy bean simmered in shoyu
not listed

Ingen to Mushidori Goma Ae

Steamed chicken & string beans in a sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Cauliflower and sweet potato in a sesame & tofu dressing
not listed

Nasu Agebitashi

Fried eggplant soaked in dashi
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted japanese mushrooms & sun-dried daikon radish with yuzu

Sashimi

$25⁰⁰

Tuna

Big eye tuna from the eastern pacific
$25⁰⁰

Kona Kampachi

Young yellowtail from hawaii
$22⁰⁰

Sawara

Local spanish mackerel
$22⁰⁰

Salmon

From scotland
$19⁰⁰

Pearl Passage Oysters with Ponzu

12 dozen oysters from washington state
$29⁰⁰

Assorted Sashimi

Osusume

$8⁰⁰

Corn Chawanmushi

Fresh corn egg custard
not listed

Kaisen Shabu Shabu

A daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side
$12⁰⁰

Yaki Nasu to White Asparagus

With rosemary dashi
$14⁰⁰

Natsu Yasai to Nishoku Miso

Seasonal fresh vegetables with spicy miso & sumiso dip
$15⁰⁰

Calf Liver Sashimi

New york state, milk fed calf liver served raw with black pepper sesame oil
$16⁰⁰

Yaki Yasai to Ni Anago Ohitashi

Grilled summer vegetables & sea eel with chilled dashi

Salads

$16⁰⁰

Tasmanian Sea Trout Carpaccio

With a yuzu kosho wasabi dressing
$19⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing
$12⁰⁰

Raw Tuna and Avocado Salad

Eastern pacific big eye tuna and avocado with a wasabi shoyu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing
$12⁰⁰

Kurobuta Natto

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

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$9⁰⁰

Odashi Tomato

Dashi marinated sweet tomatoes with an umeshu gelee
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with an array of mushrooms
$12⁰⁰

Yama - Imo Isobe - Age

Mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)
$10⁰⁰

Shimonita Konnyaku

Imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuke pickles
$15⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$14⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with a hatcho miso dipping sauce

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Black cod from alaska marinated in saikyo miso, broiled
$24⁰⁰

Hotate Uni Miso

Grilled scallops with an uni miso sauce
$10⁰⁰

Ika Tosa Age

Fresh local squid, lightly fried with bonito
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with a butter miso sauce
$20⁰⁰

Buri Kama Kara Age

Mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette
$14⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$16⁰⁰

Amadai Kara Age

Seasoned tilefish lightly fried with gobo
$25⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass

Poultry

$16⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$12⁰⁰

Crispy Fried Chicken

With aromatic rock salt
$14⁰⁰

Tori Dango to Yaki Yasai

Organic japanese-style chicken meatballs with seasonal grilled vegetables
$12⁰⁰

Mochi Croquette

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

Meat

not listed

Stone Grilled Kuroge Washugyu

Daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling
$19⁰⁰

Kurobuta Kakuni

Braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish
$15⁰⁰

Dassai Daiginjo Sake- Kasu Gyu- Tan

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

Rice, Noodles and Soup

$25⁰⁰

Clay Rice Pot

With scottish salmon and roe (allow 40 minutes)
$39⁰⁰

Summer Truffle Rice Pot

With italian black summer truffles (allow 40 minutes)
$20⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$29⁰⁰

Uni Don

Rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Thin buckwheat noodles with a duck dipping sauce
$6⁰⁰

Local Blue Crab Miso Soup

Sushi

$7⁰⁰

Toro Salmon Aburi Sushi
$29⁰⁰

Nigiri Sushi Set

Sushi Rolls

$29⁰⁰

Uni

Sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin
$21⁰⁰

Snow Crab Tempura and Avocado
$18⁰⁰

Aburi Salmon & Avocado

Shiso & okra with a yuzu kosho dressing
$18⁰⁰

Anago Bozushi

Grilled wild conger sea eel with sweet shoyu cucumber
$20⁰⁰

Chu Toro Spicy Okaka

Eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes
$12⁰⁰

Homemade Oshinko

Housemade nuka-zuke pickled vegetables with yuzu
$14⁰⁰

Tofu & Avocado

Housemade tofu & avocado marinated in miso

Seasonal Sake Recommendations

$14⁰⁰

Senchu Hassaku Junmai Nama ( Kochi )

Summer released draft sake refreshing aroma with crisp acidity and elegant finish
$13⁰⁰

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

Vivid and juxtaposed with light, fruity notes
$17⁰⁰

Denshin Natsu Dai - Ginjo Nama ( Fukui )

Drip filtration with no pressure allowing for a delicate floral nose and a clean finish
$16⁰⁰

Akira Organic Junmai ( Ishikawa )

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

Dinner Menu

En Kaiseki - Soyokaze

not listed

O - Banzai

Chef s selection of three small kyoto-style appetizers
not listed

Chefs Sashimi Selection
not listed

Saikyo Miso Marinated

Grilled black cod
not listed

Freshly Scooped Tofu

Served with wari-joyu
not listed

Stone Grilled Organic Chicken

With garlic shoyu
not listed

Chilled Soba

Chilled thin buckwheat noodles with a chilled dashi dipping sauce
not listed

Kisetsu No Ice Cream

Seasonal ice cream

En Kaiseki - Aozora

not listed

Zensai

White asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee
not listed

Smoked Sashimi Selection

Cold process sakura smoked
not listed

Kaisen Yuba Tsutsumi

Chefs selection of seafood in tofu skin, steamed
not listed

Corn Chawanmushi

Fresh corn egg custard
not listed

Washugyu Sukiyaki

Kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki
not listed

Uni Cha Soba to Temari Zushi

Chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi
not listed

Ichigo Panna Cotta

Topped with strawberry compote

O-Banzai

not listed

Zenmai Piri - Kara

Royal fern sprouts in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed and soy bean simmered in shoyu
not listed

Ingen to Mushidori Goma Ae

Steamed chicken & string beans in a sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Cauliflower and sweet potato in a sesame & tofu dressing
not listed

Nasu Agebitashi

Fried eggplant soaked in dashi
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted japanese mushrooms & sun-dried daikon radish with yuzu

Sashimi

$25⁰⁰

Tuna

Big eye tuna from the eastern pacific
$25⁰⁰

Kona Kampachi

Young yellowtail from hawaii
$22⁰⁰

Sawara

Local spanish mackerel
$22⁰⁰

Salmon

From scotland
$19⁰⁰

Pearl Passage Oysters with Ponzu

12 dozen oysters from washington state
$64⁰⁰

Assorted Sashimi

Osusume

$8⁰⁰

Corn Chawanmushi

Fresh corn egg custard
not listed

Kaisen Shabu Shabu

A daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side
$12⁰⁰

Yaki Nasu to White Asparagus

With rosemary dashi
$14⁰⁰

Natsu Yasai to Nishoku Miso

Seasonal fresh vegetables with spicy miso & sumiso dip
$15⁰⁰

Calf Liver Sashimi

New york state, milk fed calf liver served raw with black pepper sesame oil
$16⁰⁰

Yaki Yasai to Ni Anago Ohitashi

Grilled summer vegetables & sea eel with chilled dashi

Salads

$16⁰⁰

Tasmanian Sea Trout Carpaccio

With a yuzu kosho wasabi dressing
$19⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing
$12⁰⁰

Raw Tuna and Avocado Salad

Eastern pacific big eye tuna and avocado with a wasabi shoyu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing
$12⁰⁰

Kurobuta Natto

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

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$9⁰⁰

Odashi Tomato

Dashi marinated sweet tomatoes with an umeshu gelee
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with an array of mushrooms
$12⁰⁰

Yama - Imo Isobe - Age

Mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)
$10⁰⁰

Shimonita Konnyaku

Imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuke pickles
$15⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$14⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with a hatcho miso dipping sauce

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Black cod from alaska marinated in saikyo miso, broiled
$24⁰⁰

Hotate Uni Miso

Grilled scallops with an uni miso sauce
$10⁰⁰

Ika Tosa Age

Fresh local squid, lightly fried with bonito
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with a butter miso sauce
$20⁰⁰

Buri Kama Kara Age

Mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette
$14⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$16⁰⁰

Amadai Kara Age

Seasoned tilefish lightly fried with gobo
$25⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass

Poultry

$16⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$12⁰⁰

Crispy Fried Chicken

With aromatic rock salt
$14⁰⁰

Tori Dango to Yaki Yasai

Organic japanese-style chicken meatballs with seasonal grilled vegetables
$12⁰⁰

Mochi Croquette

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

Meat

not listed

Stone Grilled Kuroge Washugyu

Daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling
$19⁰⁰

Kurobuta Kakuni

Braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish
$15⁰⁰

Dassai Daiginjo Sake- Kasu Gyu- Tan

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

Rice, Noodles and Soup

$25⁰⁰

Clay Rice Pot

With scottish salmon and roe (allow 40 minutes)
$39⁰⁰

Summer Truffle Rice Pot

With italian black summer truffles (allow 40 minutes)
$20⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$29⁰⁰

Uni Don

Rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Thin buckwheat noodles with a duck dipping sauce
$6⁰⁰

Local Blue Crab Miso Soup

Sushi

$7⁰⁰

Toro Salmon Aburi Sushi
$55⁰⁰

Nigiri Sushi Set

Sushi Rolls

$29⁰⁰

Uni

Sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin
$21⁰⁰

Snow Crab Tempura and Avocado
$18⁰⁰

Aburi Salmon & Avocado

Shiso & okra with a yuzu kosho dressing
$18⁰⁰

Anago Bozushi

Grilled wild conger sea eel with sweet shoyu cucumber
$20⁰⁰

Chu Toro Spicy Okaka

Eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes
$12⁰⁰

Homemade Oshinko

Housemade nuka-zuke pickled vegetables with yuzu
$14⁰⁰

Tofu & Avocado

Housemade tofu & avocado marinated in miso

Seasonal Sake Recommendations

$86⁰⁰

Senchu Hassaku Junmai Nama ( Kochi )

Summer released draft sake refreshing aroma with crisp acidity and elegant finish
$60⁰⁰

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

Vivid and juxtaposed with light, fruity notes
$108⁰⁰

Denshin Natsu Dai - Ginjo Nama ( Fukui )

Drip filtration with no pressure allowing for a delicate floral nose and a clean finish
$98⁰⁰

Akira Organic Junmai ( Ishikawa )

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

Dinner Menu

En Kaiseki - Soyokaze

not listed

O - Banzai

Chef s selection of three small kyoto-style appetizers
not listed

Chefs Sashimi Selection
not listed

Saikyo Miso Marinated

Grilled black cod
not listed

Freshly Scooped Tofu

Served with wari-joyu
not listed

Stone Grilled Organic Chicken

With garlic shoyu
not listed

Chilled Soba

Chilled thin buckwheat noodles with a chilled dashi dipping sauce
not listed

Kisetsu No Ice Cream

Seasonal ice cream

En Kaiseki - Aozora

not listed

Zensai

White asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee
not listed

Smoked Sashimi Selection

Cold process sakura smoked
not listed

Kaisen Yuba Tsutsumi

Chefs selection of seafood in tofu skin, steamed
not listed

Corn Chawanmushi

Fresh corn egg custard
not listed

Washugyu Sukiyaki

Kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki
not listed

Uni Cha Soba to Temari Zushi

Chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi
not listed

Ichigo Panna Cotta

Topped with strawberry compote

O-Banzai

not listed

Zenmai Piri - Kara

Royal fern sprouts in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed and soy bean simmered in shoyu
not listed

Ingen to Mushidori Goma Ae

Steamed chicken & string beans in a sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Cauliflower and sweet potato in a sesame & tofu dressing
not listed

Nasu Agebitashi

Fried eggplant soaked in dashi
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted japanese mushrooms & sun-dried daikon radish with yuzu

Sashimi

$25⁰⁰

Tuna

Big eye tuna from the eastern pacific
$25⁰⁰

Kona Kampachi

Young yellowtail from hawaii
$22⁰⁰

Sawara

Local spanish mackerel
$22⁰⁰

Salmon

From scotland
$19⁰⁰

Pearl Passage Oysters with Ponzu

12 dozen oysters from washington state
$64⁰⁰

Assorted Sashimi

Osusume

$8⁰⁰

Corn Chawanmushi

Fresh corn egg custard
not listed

Kaisen Shabu Shabu

A daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side
$12⁰⁰

Yaki Nasu to White Asparagus

With rosemary dashi
$14⁰⁰

Natsu Yasai to Nishoku Miso

Seasonal fresh vegetables with spicy miso & sumiso dip
$15⁰⁰

Calf Liver Sashimi

New york state, milk fed calf liver served raw with black pepper sesame oil
$16⁰⁰

Yaki Yasai to Ni Anago Ohitashi

Grilled summer vegetables & sea eel with chilled dashi

Salads

$16⁰⁰

Tasmanian Sea Trout Carpaccio

With a yuzu kosho wasabi dressing
$19⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing
$12⁰⁰

Raw Tuna and Avocado Salad

Eastern pacific big eye tuna and avocado with a wasabi shoyu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing
$12⁰⁰

Kurobuta Natto

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

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$9⁰⁰

Odashi Tomato

Dashi marinated sweet tomatoes with an umeshu gelee
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with an array of mushrooms
$12⁰⁰

Yama - Imo Isobe - Age

Mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)
$10⁰⁰

Shimonita Konnyaku

Imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuke pickles
$15⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$14⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with a hatcho miso dipping sauce

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Black cod from alaska marinated in saikyo miso, broiled
$24⁰⁰

Hotate Uni Miso

Grilled scallops with an uni miso sauce
$10⁰⁰

Ika Tosa Age

Fresh local squid, lightly fried with bonito
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with a butter miso sauce
$20⁰⁰

Buri Kama Kara Age

Mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette
$14⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$16⁰⁰

Amadai Kara Age

Seasoned tilefish lightly fried with gobo
$25⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass

Poultry

$16⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$12⁰⁰

Crispy Fried Chicken

With aromatic rock salt
$14⁰⁰

Tori Dango to Yaki Yasai

Organic japanese-style chicken meatballs with seasonal grilled vegetables
$12⁰⁰

Mochi Croquette

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

Meat

not listed

Stone Grilled Kuroge Washugyu

Daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling
$19⁰⁰

Kurobuta Kakuni

Braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish
$15⁰⁰

Dassai Daiginjo Sake- Kasu Gyu- Tan

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

Rice, Noodles and Soup

$25⁰⁰

Clay Rice Pot

With scottish salmon and roe (allow 40 minutes)
$39⁰⁰

Summer Truffle Rice Pot

With italian black summer truffles (allow 40 minutes)
$20⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$29⁰⁰

Uni Don

Rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Thin buckwheat noodles with a duck dipping sauce
$6⁰⁰

Local Blue Crab Miso Soup

Sushi

$7⁰⁰

Toro Salmon Aburi Sushi
$55⁰⁰

Nigiri Sushi Set

Sushi Rolls

$29⁰⁰

Uni

Sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin
$21⁰⁰

Snow Crab Tempura and Avocado
$18⁰⁰

Aburi Salmon & Avocado

Shiso & okra with a yuzu kosho dressing
$18⁰⁰

Anago Bozushi

Grilled wild conger sea eel with sweet shoyu cucumber
$20⁰⁰

Chu Toro Spicy Okaka

Eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes
$12⁰⁰

Homemade Oshinko

Housemade nuka-zuke pickled vegetables with yuzu
$14⁰⁰

Tofu & Avocado

Housemade tofu & avocado marinated in miso

Seasonal Sake Recommendations

$86⁰⁰

Senchu Hassaku Junmai Nama ( Kochi )

Summer released draft sake refreshing aroma with crisp acidity and elegant finish
$60⁰⁰

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

Vivid and juxtaposed with light, fruity notes
$108⁰⁰

Denshin Natsu Dai - Ginjo Nama ( Fukui )

Drip filtration with no pressure allowing for a delicate floral nose and a clean finish
$98⁰⁰

Akira Organic Junmai ( Ishikawa )

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

Dinner Menu

En Kaiseki - Soyokaze

not listed

O - Banzai

Chef s selection of three small kyoto-style appetizers
not listed

Chefs Sashimi Selection
not listed

Saikyo Miso Marinated

Grilled black cod
not listed

Freshly Scooped Tofu

Served with wari-joyu
not listed

Stone Grilled Organic Chicken

With garlic shoyu
not listed

Chilled Soba

Chilled thin buckwheat noodles with a chilled dashi dipping sauce
not listed

Kisetsu No Ice Cream

Seasonal ice cream

En Kaiseki - Aozora

not listed

Zensai

White asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee
not listed

Smoked Sashimi Selection

Cold process sakura smoked
not listed

Kaisen Yuba Tsutsumi

Chefs selection of seafood in tofu skin, steamed
not listed

Corn Chawanmushi

Fresh corn egg custard
not listed

Washugyu Sukiyaki

Kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki
not listed

Uni Cha Soba to Temari Zushi

Chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi
not listed

Ichigo Panna Cotta

Topped with strawberry compote

O-Banzai

not listed

Zenmai Piri - Kara

Royal fern sprouts in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed and soy bean simmered in shoyu
not listed

Ingen to Mushidori Goma Ae

Steamed chicken & string beans in a sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Cauliflower and sweet potato in a sesame & tofu dressing
not listed

Nasu Agebitashi

Fried eggplant soaked in dashi
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted japanese mushrooms & sun-dried daikon radish with yuzu

Sashimi

$25⁰⁰

Tuna

Big eye tuna from the eastern pacific
$25⁰⁰

Kona Kampachi

Young yellowtail from hawaii
$22⁰⁰

Sawara

Local spanish mackerel
$22⁰⁰

Salmon

From scotland
$19⁰⁰

Pearl Passage Oysters with Ponzu

12 dozen oysters from washington state
$64⁰⁰

Assorted Sashimi

Osusume

$8⁰⁰

Corn Chawanmushi

Fresh corn egg custard
not listed

Kaisen Shabu Shabu

A daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side
$12⁰⁰

Yaki Nasu to White Asparagus

With rosemary dashi
$14⁰⁰

Natsu Yasai to Nishoku Miso

Seasonal fresh vegetables with spicy miso & sumiso dip
$15⁰⁰

Calf Liver Sashimi

New york state, milk fed calf liver served raw with black pepper sesame oil
$16⁰⁰

Yaki Yasai to Ni Anago Ohitashi

Grilled summer vegetables & sea eel with chilled dashi

Salads

$16⁰⁰

Tasmanian Sea Trout Carpaccio

With a yuzu kosho wasabi dressing
$19⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing
$12⁰⁰

Raw Tuna and Avocado Salad

Eastern pacific big eye tuna and avocado with a wasabi shoyu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing
$12⁰⁰

Kurobuta Natto

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

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$9⁰⁰

Odashi Tomato

Dashi marinated sweet tomatoes with an umeshu gelee
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with an array of mushrooms
$12⁰⁰

Yama - Imo Isobe - Age

Mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)
$10⁰⁰

Shimonita Konnyaku

Imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuke pickles
$15⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$14⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with a hatcho miso dipping sauce

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Black cod from alaska marinated in saikyo miso, broiled
$24⁰⁰

Hotate Uni Miso

Grilled scallops with an uni miso sauce
$10⁰⁰

Ika Tosa Age

Fresh local squid, lightly fried with bonito
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with a butter miso sauce
$20⁰⁰

Buri Kama Kara Age

Mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette
$14⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$16⁰⁰

Amadai Kara Age

Seasoned tilefish lightly fried with gobo
$25⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass

Poultry

$16⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$12⁰⁰

Crispy Fried Chicken

With aromatic rock salt
$14⁰⁰

Tori Dango to Yaki Yasai

Organic japanese-style chicken meatballs with seasonal grilled vegetables
$12⁰⁰

Mochi Croquette

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

Meat

not listed

Stone Grilled Kuroge Washugyu

Daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling
$19⁰⁰

Kurobuta Kakuni

Braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish
$15⁰⁰

Dassai Daiginjo Sake- Kasu Gyu- Tan

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

Rice, Noodles and Soup

$25⁰⁰

Clay Rice Pot

With scottish salmon and roe (allow 40 minutes)
$39⁰⁰

Summer Truffle Rice Pot

With italian black summer truffles (allow 40 minutes)
$20⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$29⁰⁰

Uni Don

Rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Thin buckwheat noodles with a duck dipping sauce
$6⁰⁰

Local Blue Crab Miso Soup

Sushi

$7⁰⁰

Toro Salmon Aburi Sushi
$55⁰⁰

Nigiri Sushi Set

Sushi Rolls

$29⁰⁰

Uni

Sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin
$21⁰⁰

Snow Crab Tempura and Avocado
$18⁰⁰

Aburi Salmon & Avocado

Shiso & okra with a yuzu kosho dressing
$18⁰⁰

Anago Bozushi

Grilled wild conger sea eel with sweet shoyu cucumber
$20⁰⁰

Chu Toro Spicy Okaka

Eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes
$12⁰⁰

Homemade Oshinko

Housemade nuka-zuke pickled vegetables with yuzu
$14⁰⁰

Tofu & Avocado

Housemade tofu & avocado marinated in miso

Seasonal Sake Recommendations

$86⁰⁰

Senchu Hassaku Junmai Nama ( Kochi )

Summer released draft sake refreshing aroma with crisp acidity and elegant finish
$60⁰⁰

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

Vivid and juxtaposed with light, fruity notes
$108⁰⁰

Denshin Natsu Dai - Ginjo Nama ( Fukui )

Drip filtration with no pressure allowing for a delicate floral nose and a clean finish
$98⁰⁰

Akira Organic Junmai ( Ishikawa )

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

Dinner Menu

En Kaiseki - Soyokaze

not listed

O - Banzai

Chef s selection of three small kyoto-style appetizers
not listed

Chefs Sashimi Selection
not listed

Saikyo Miso Marinated

Grilled black cod
not listed

Freshly Scooped Tofu

Served with wari-joyu
not listed

Stone Grilled Organic Chicken

With garlic shoyu
not listed

Chilled Soba

Chilled thin buckwheat noodles with a chilled dashi dipping sauce
not listed

Kisetsu No Ice Cream

Seasonal ice cream

En Kaiseki - Aozora

not listed

Zensai

White asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee
not listed

Smoked Sashimi Selection

Cold process sakura smoked
not listed

Kaisen Yuba Tsutsumi

Chefs selection of seafood in tofu skin, steamed
not listed

Corn Chawanmushi

Fresh corn egg custard
not listed

Washugyu Sukiyaki

Kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki
not listed

Uni Cha Soba to Temari Zushi

Chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi
not listed

Ichigo Panna Cotta

Topped with strawberry compote

O-Banzai

not listed

Zenmai Piri - Kara

Royal fern sprouts in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed and soy bean simmered in shoyu
not listed

Ingen to Mushidori Goma Ae

Steamed chicken & string beans in a sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Cauliflower and sweet potato in a sesame & tofu dressing
not listed

Nasu Agebitashi

Fried eggplant soaked in dashi
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted japanese mushrooms & sun-dried daikon radish with yuzu

Sashimi

$25⁰⁰

Tuna

Big eye tuna from the eastern pacific
$25⁰⁰

Kona Kampachi

Young yellowtail from hawaii
$22⁰⁰

Sawara

Local spanish mackerel
$22⁰⁰

Salmon

From scotland
$19⁰⁰

Pearl Passage Oysters with Ponzu

12 dozen oysters from washington state
$64⁰⁰

Assorted Sashimi

Osusume

$8⁰⁰

Corn Chawanmushi

Fresh corn egg custard
not listed

Kaisen Shabu Shabu

A daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side
$12⁰⁰

Yaki Nasu to White Asparagus

With rosemary dashi
$14⁰⁰

Natsu Yasai to Nishoku Miso

Seasonal fresh vegetables with spicy miso & sumiso dip
$15⁰⁰

Calf Liver Sashimi

New york state, milk fed calf liver served raw with black pepper sesame oil
$16⁰⁰

Yaki Yasai to Ni Anago Ohitashi

Grilled summer vegetables & sea eel with chilled dashi

Salads

$16⁰⁰

Tasmanian Sea Trout Carpaccio

With a yuzu kosho wasabi dressing
$19⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing
$12⁰⁰

Raw Tuna and Avocado Salad

Eastern pacific big eye tuna and avocado with a wasabi shoyu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing
$12⁰⁰

Kurobuta Natto

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

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$9⁰⁰

Odashi Tomato

Dashi marinated sweet tomatoes with an umeshu gelee
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with an array of mushrooms
$12⁰⁰

Yama - Imo Isobe - Age

Mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)
$10⁰⁰

Shimonita Konnyaku

Imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuke pickles
$15⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$14⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with a hatcho miso dipping sauce

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Black cod from alaska marinated in saikyo miso, broiled
$24⁰⁰

Hotate Uni Miso

Grilled scallops with an uni miso sauce
$10⁰⁰

Ika Tosa Age

Fresh local squid, lightly fried with bonito
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with a butter miso sauce
$20⁰⁰

Buri Kama Kara Age

Mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette
$14⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$16⁰⁰

Amadai Kara Age

Seasoned tilefish lightly fried with gobo
$25⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass

Poultry

$16⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$12⁰⁰

Crispy Fried Chicken

With aromatic rock salt
$14⁰⁰

Tori Dango to Yaki Yasai

Organic japanese-style chicken meatballs with seasonal grilled vegetables
$12⁰⁰

Mochi Croquette

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

Meat

not listed

Stone Grilled Kuroge Washugyu

Daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling
$19⁰⁰

Kurobuta Kakuni

Braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish
$15⁰⁰

Dassai Daiginjo Sake- Kasu Gyu- Tan

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

Rice, Noodles and Soup

$25⁰⁰

Clay Rice Pot

With scottish salmon and roe (allow 40 minutes)
$39⁰⁰

Summer Truffle Rice Pot

With italian black summer truffles (allow 40 minutes)
$20⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$29⁰⁰

Uni Don

Rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Thin buckwheat noodles with a duck dipping sauce
$6⁰⁰

Local Blue Crab Miso Soup

Sushi

$7⁰⁰

Toro Salmon Aburi Sushi
$55⁰⁰

Nigiri Sushi Set

Sushi Rolls

$29⁰⁰

Uni

Sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin
$21⁰⁰

Snow Crab Tempura and Avocado
$18⁰⁰

Aburi Salmon & Avocado

Shiso & okra with a yuzu kosho dressing
$18⁰⁰

Anago Bozushi

Grilled wild conger sea eel with sweet shoyu cucumber
$20⁰⁰

Chu Toro Spicy Okaka

Eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes
$12⁰⁰

Homemade Oshinko

Housemade nuka-zuke pickled vegetables with yuzu
$14⁰⁰

Tofu & Avocado

Housemade tofu & avocado marinated in miso

Seasonal Sake Recommendations

$86⁰⁰

Senchu Hassaku Junmai Nama ( Kochi )

Summer released draft sake refreshing aroma with crisp acidity and elegant finish
$60⁰⁰

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

Vivid and juxtaposed with light, fruity notes
$108⁰⁰

Denshin Natsu Dai - Ginjo Nama ( Fukui )

Drip filtration with no pressure allowing for a delicate floral nose and a clean finish
$98⁰⁰

Akira Organic Junmai ( Ishikawa )

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

Dinner Menu

En Kaiseki - Soyokaze

not listed

O - Banzai

Chef s selection of three small kyoto-style appetizers
not listed

Chefs Sashimi Selection
not listed

Saikyo Miso Marinated

Grilled black cod
not listed

Freshly Scooped Tofu

Served with wari-joyu
not listed

Stone Grilled Organic Chicken

With garlic shoyu
not listed

Chilled Soba

Chilled thin buckwheat noodles with a chilled dashi dipping sauce
not listed

Kisetsu No Ice Cream

Seasonal ice cream

En Kaiseki - Aozora

not listed

Zensai

White asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee
not listed

Smoked Sashimi Selection

Cold process sakura smoked
not listed

Kaisen Yuba Tsutsumi

Chefs selection of seafood in tofu skin, steamed
not listed

Corn Chawanmushi

Fresh corn egg custard
not listed

Washugyu Sukiyaki

Kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki
not listed

Uni Cha Soba to Temari Zushi

Chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi
not listed

Ichigo Panna Cotta

Topped with strawberry compote

O-Banzai

not listed

Zenmai Piri - Kara

Royal fern sprouts in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed and soy bean simmered in shoyu
not listed

Ingen to Mushidori Goma Ae

Steamed chicken & string beans in a sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Cauliflower and sweet potato in a sesame & tofu dressing
not listed

Nasu Agebitashi

Fried eggplant soaked in dashi
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted japanese mushrooms & sun-dried daikon radish with yuzu

Sashimi

$25⁰⁰

Tuna

Big eye tuna from the eastern pacific
$25⁰⁰

Kona Kampachi

Young yellowtail from hawaii
$22⁰⁰

Sawara

Local spanish mackerel
$22⁰⁰

Salmon

From scotland
$19⁰⁰

Pearl Passage Oysters with Ponzu

12 dozen oysters from washington state
$64⁰⁰

Assorted Sashimi

Osusume

$8⁰⁰

Corn Chawanmushi

Fresh corn egg custard
not listed

Kaisen Shabu Shabu

A daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side
$12⁰⁰

Yaki Nasu to White Asparagus

With rosemary dashi
$14⁰⁰

Natsu Yasai to Nishoku Miso

Seasonal fresh vegetables with spicy miso & sumiso dip
$15⁰⁰

Calf Liver Sashimi

New york state, milk fed calf liver served raw with black pepper sesame oil
$16⁰⁰

Yaki Yasai to Ni Anago Ohitashi

Grilled summer vegetables & sea eel with chilled dashi

Salads

$16⁰⁰

Tasmanian Sea Trout Carpaccio

With a yuzu kosho wasabi dressing
$19⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing
$12⁰⁰

Raw Tuna and Avocado Salad

Eastern pacific big eye tuna and avocado with a wasabi shoyu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing
$12⁰⁰

Kurobuta Natto

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

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$9⁰⁰

Odashi Tomato

Dashi marinated sweet tomatoes with an umeshu gelee
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with an array of mushrooms
$12⁰⁰

Yama - Imo Isobe - Age

Mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)
$10⁰⁰

Shimonita Konnyaku

Imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuke pickles
$15⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$14⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with a hatcho miso dipping sauce

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Black cod from alaska marinated in saikyo miso, broiled
$24⁰⁰

Hotate Uni Miso

Grilled scallops with an uni miso sauce
$10⁰⁰

Ika Tosa Age

Fresh local squid, lightly fried with bonito
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with a butter miso sauce
$20⁰⁰

Buri Kama Kara Age

Mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette
$14⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$16⁰⁰

Amadai Kara Age

Seasoned tilefish lightly fried with gobo
$25⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass

Poultry

$16⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$12⁰⁰

Crispy Fried Chicken

With aromatic rock salt
$14⁰⁰

Tori Dango to Yaki Yasai

Organic japanese-style chicken meatballs with seasonal grilled vegetables
$12⁰⁰

Mochi Croquette

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

Meat

not listed

Stone Grilled Kuroge Washugyu

Daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling
$19⁰⁰

Kurobuta Kakuni

Braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish
$15⁰⁰

Dassai Daiginjo Sake- Kasu Gyu- Tan

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

Rice, Noodles and Soup

$25⁰⁰

Clay Rice Pot

With scottish salmon and roe (allow 40 minutes)
$39⁰⁰

Summer Truffle Rice Pot

With italian black summer truffles (allow 40 minutes)
$20⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$29⁰⁰

Uni Don

Rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Thin buckwheat noodles with a duck dipping sauce
$6⁰⁰

Local Blue Crab Miso Soup

Sushi

$7⁰⁰

Toro Salmon Aburi Sushi
$55⁰⁰

Nigiri Sushi Set

Sushi Rolls

$29⁰⁰

Uni

Sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin
$21⁰⁰

Snow Crab Tempura and Avocado
$18⁰⁰

Aburi Salmon & Avocado

Shiso & okra with a yuzu kosho dressing
$18⁰⁰

Anago Bozushi

Grilled wild conger sea eel with sweet shoyu cucumber
$20⁰⁰

Chu Toro Spicy Okaka

Eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes
$12⁰⁰

Homemade Oshinko

Housemade nuka-zuke pickled vegetables with yuzu
$14⁰⁰

Tofu & Avocado

Housemade tofu & avocado marinated in miso

Seasonal Sake Recommendations

$86⁰⁰

Senchu Hassaku Junmai Nama ( Kochi )

Summer released draft sake refreshing aroma with crisp acidity and elegant finish
$60⁰⁰

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

Vivid and juxtaposed with light, fruity notes
$108⁰⁰

Denshin Natsu Dai - Ginjo Nama ( Fukui )

Drip filtration with no pressure allowing for a delicate floral nose and a clean finish
$98⁰⁰

Akira Organic Junmai ( Ishikawa )

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

Dinner Menu

En Kaiseki - Soyokaze

not listed

O - Banzai

Chef s selection of three small kyoto-style appetizers
not listed

Chefs Sashimi Selection
not listed

Saikyo Miso Marinated

Grilled black cod
not listed

Freshly Scooped Tofu

Served with wari-joyu
not listed

Stone Grilled Organic Chicken

With garlic shoyu
not listed

Chilled Soba

Chilled thin buckwheat noodles with a chilled dashi dipping sauce
not listed

Kisetsu No Ice Cream

Seasonal ice cream

En Kaiseki - Aozora

not listed

Zensai

White asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee
not listed

Smoked Sashimi Selection

Cold process sakura smoked
not listed

Kaisen Yuba Tsutsumi

Chefs selection of seafood in tofu skin, steamed
not listed

Corn Chawanmushi

Fresh corn egg custard
not listed

Washugyu Sukiyaki

Kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki
not listed

Uni Cha Soba to Temari Zushi

Chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi
not listed

Ichigo Panna Cotta

Topped with strawberry compote

O-Banzai

not listed

Zenmai Piri - Kara

Royal fern sprouts in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed and soy bean simmered in shoyu
not listed

Ingen to Mushidori Goma Ae

Steamed chicken & string beans in a sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Cauliflower and sweet potato in a sesame & tofu dressing
not listed

Nasu Agebitashi

Fried eggplant soaked in dashi
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted japanese mushrooms & sun-dried daikon radish with yuzu

Sashimi

$25⁰⁰

Tuna

Big eye tuna from the eastern pacific
$25⁰⁰

Kona Kampachi

Young yellowtail from hawaii
$22⁰⁰

Sawara

Local spanish mackerel
$22⁰⁰

Salmon

From scotland
$19⁰⁰

Pearl Passage Oysters with Ponzu

12 dozen oysters from washington state
$64⁰⁰

Assorted Sashimi

Osusume

$8⁰⁰

Corn Chawanmushi

Fresh corn egg custard
not listed

Kaisen Shabu Shabu

A daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side
$12⁰⁰

Yaki Nasu to White Asparagus

With rosemary dashi
$14⁰⁰

Natsu Yasai to Nishoku Miso

Seasonal fresh vegetables with spicy miso & sumiso dip
$15⁰⁰

Calf Liver Sashimi

New york state, milk fed calf liver served raw with black pepper sesame oil
$16⁰⁰

Yaki Yasai to Ni Anago Ohitashi

Grilled summer vegetables & sea eel with chilled dashi

Salads

$16⁰⁰

Tasmanian Sea Trout Carpaccio

With a yuzu kosho wasabi dressing
$19⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing
$12⁰⁰

Raw Tuna and Avocado Salad

Eastern pacific big eye tuna and avocado with a wasabi shoyu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing
$12⁰⁰

Kurobuta Natto

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

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$9⁰⁰

Odashi Tomato

Dashi marinated sweet tomatoes with an umeshu gelee
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with an array of mushrooms
$12⁰⁰

Yama - Imo Isobe - Age

Mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)
$10⁰⁰

Shimonita Konnyaku

Imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuke pickles
$15⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$14⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with a hatcho miso dipping sauce

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Black cod from alaska marinated in saikyo miso, broiled
$24⁰⁰

Hotate Uni Miso

Grilled scallops with an uni miso sauce
$10⁰⁰

Ika Tosa Age

Fresh local squid, lightly fried with bonito
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with a butter miso sauce
$20⁰⁰

Buri Kama Kara Age

Mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette
$14⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$16⁰⁰

Amadai Kara Age

Seasoned tilefish lightly fried with gobo
$25⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass

Poultry

$16⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$12⁰⁰

Crispy Fried Chicken

With aromatic rock salt
$14⁰⁰

Tori Dango to Yaki Yasai

Organic japanese-style chicken meatballs with seasonal grilled vegetables
$12⁰⁰

Mochi Croquette

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

Meat

not listed

Stone Grilled Kuroge Washugyu

Daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling
$19⁰⁰

Kurobuta Kakuni

Braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish
$15⁰⁰

Dassai Daiginjo Sake- Kasu Gyu- Tan

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

Rice, Noodles and Soup

$25⁰⁰

Clay Rice Pot

With scottish salmon and roe (allow 40 minutes)
$39⁰⁰

Summer Truffle Rice Pot

With italian black summer truffles (allow 40 minutes)
$20⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$29⁰⁰

Uni Don

Rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Thin buckwheat noodles with a duck dipping sauce
$6⁰⁰

Local Blue Crab Miso Soup

Sushi

$7⁰⁰

Toro Salmon Aburi Sushi
$55⁰⁰

Nigiri Sushi Set

Sushi Rolls

$29⁰⁰

Uni

Sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin
$21⁰⁰

Snow Crab Tempura and Avocado
$18⁰⁰

Aburi Salmon & Avocado

Shiso & okra with a yuzu kosho dressing
$18⁰⁰

Anago Bozushi

Grilled wild conger sea eel with sweet shoyu cucumber
$20⁰⁰

Chu Toro Spicy Okaka

Eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes
$12⁰⁰

Homemade Oshinko

Housemade nuka-zuke pickled vegetables with yuzu
$14⁰⁰

Tofu & Avocado

Housemade tofu & avocado marinated in miso

Seasonal Sake Recommendations

$86⁰⁰

Senchu Hassaku Junmai Nama ( Kochi )

Summer released draft sake refreshing aroma with crisp acidity and elegant finish
$60⁰⁰

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

Vivid and juxtaposed with light, fruity notes
$108⁰⁰

Denshin Natsu Dai - Ginjo Nama ( Fukui )

Drip filtration with no pressure allowing for a delicate floral nose and a clean finish
$98⁰⁰

Akira Organic Junmai ( Ishikawa )

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

Dinner Menu

En Kaiseki - Soyokaze

not listed

O - Banzai

Chef s selection of three small kyoto-style appetizers
not listed

Chefs Sashimi Selection
not listed

Saikyo Miso Marinated

Grilled black cod
not listed

Freshly Scooped Tofu

Served with wari-joyu
not listed

Stone Grilled Organic Chicken

With garlic shoyu
not listed

Chilled Soba

Chilled thin buckwheat noodles with a chilled dashi dipping sauce
not listed

Kisetsu No Ice Cream

Seasonal ice cream

En Kaiseki - Aozora

not listed

Zensai

White asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee
not listed

Smoked Sashimi Selection

Cold process sakura smoked
not listed

Kaisen Yuba Tsutsumi

Chefs selection of seafood in tofu skin, steamed
not listed

Corn Chawanmushi

Fresh corn egg custard
not listed

Washugyu Sukiyaki

Kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki
not listed

Uni Cha Soba to Temari Zushi

Chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi
not listed

Ichigo Panna Cotta

Topped with strawberry compote

O-Banzai

not listed

Zenmai Piri - Kara

Royal fern sprouts in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed and soy bean simmered in shoyu
not listed

Ingen to Mushidori Goma Ae

Steamed chicken & string beans in a sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Cauliflower and sweet potato in a sesame & tofu dressing
not listed

Nasu Agebitashi

Fried eggplant soaked in dashi
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted japanese mushrooms & sun-dried daikon radish with yuzu

Sashimi

$25⁰⁰

Tuna

Big eye tuna from the eastern pacific
$25⁰⁰

Kona Kampachi

Young yellowtail from hawaii
$22⁰⁰

Sawara

Local spanish mackerel
$22⁰⁰

Salmon

From scotland
$19⁰⁰

Pearl Passage Oysters with Ponzu

12 dozen oysters from washington state
$64⁰⁰

Assorted Sashimi

Osusume

$8⁰⁰

Corn Chawanmushi

Fresh corn egg custard
not listed

Kaisen Shabu Shabu

A daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side
$12⁰⁰

Yaki Nasu to White Asparagus

With rosemary dashi
$14⁰⁰

Natsu Yasai to Nishoku Miso

Seasonal fresh vegetables with spicy miso & sumiso dip
$15⁰⁰

Calf Liver Sashimi

New york state, milk fed calf liver served raw with black pepper sesame oil
$16⁰⁰

Yaki Yasai to Ni Anago Ohitashi

Grilled summer vegetables & sea eel with chilled dashi

Salads

$16⁰⁰

Tasmanian Sea Trout Carpaccio

With a yuzu kosho wasabi dressing
$19⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing
$12⁰⁰

Raw Tuna and Avocado Salad

Eastern pacific big eye tuna and avocado with a wasabi shoyu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing
$12⁰⁰

Kurobuta Natto

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

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$9⁰⁰

Odashi Tomato

Dashi marinated sweet tomatoes with an umeshu gelee
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with an array of mushrooms
$12⁰⁰

Yama - Imo Isobe - Age

Mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)
$10⁰⁰

Shimonita Konnyaku

Imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuke pickles
$15⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$14⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with a hatcho miso dipping sauce

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Black cod from alaska marinated in saikyo miso, broiled
$24⁰⁰

Hotate Uni Miso

Grilled scallops with an uni miso sauce
$10⁰⁰

Ika Tosa Age

Fresh local squid, lightly fried with bonito
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with a butter miso sauce
$20⁰⁰

Buri Kama Kara Age

Mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette
$14⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$16⁰⁰

Amadai Kara Age

Seasoned tilefish lightly fried with gobo
$25⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass

Poultry

$16⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$12⁰⁰

Crispy Fried Chicken

With aromatic rock salt
$14⁰⁰

Tori Dango to Yaki Yasai

Organic japanese-style chicken meatballs with seasonal grilled vegetables
$12⁰⁰

Mochi Croquette

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

Meat

not listed

Stone Grilled Kuroge Washugyu

Daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling
$19⁰⁰

Kurobuta Kakuni

Braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish
$15⁰⁰

Dassai Daiginjo Sake- Kasu Gyu- Tan

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

Rice, Noodles and Soup

$25⁰⁰

Clay Rice Pot

With scottish salmon and roe (allow 40 minutes)
$39⁰⁰

Summer Truffle Rice Pot

With italian black summer truffles (allow 40 minutes)
$20⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$29⁰⁰

Uni Don

Rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Thin buckwheat noodles with a duck dipping sauce
$6⁰⁰

Local Blue Crab Miso Soup

Sushi

$7⁰⁰

Toro Salmon Aburi Sushi
$55⁰⁰

Nigiri Sushi Set

Sushi Rolls

$29⁰⁰

Uni

Sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin
$21⁰⁰

Snow Crab Tempura and Avocado
$18⁰⁰

Aburi Salmon & Avocado

Shiso & okra with a yuzu kosho dressing
$18⁰⁰

Anago Bozushi

Grilled wild conger sea eel with sweet shoyu cucumber
$20⁰⁰

Chu Toro Spicy Okaka

Eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes
$12⁰⁰

Homemade Oshinko

Housemade nuka-zuke pickled vegetables with yuzu
$14⁰⁰

Tofu & Avocado

Housemade tofu & avocado marinated in miso

Seasonal Sake Recommendations

$86⁰⁰

Senchu Hassaku Junmai Nama ( Kochi )

Summer released draft sake refreshing aroma with crisp acidity and elegant finish
$60⁰⁰

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

Vivid and juxtaposed with light, fruity notes
$108⁰⁰

Denshin Natsu Dai - Ginjo Nama ( Fukui )

Drip filtration with no pressure allowing for a delicate floral nose and a clean finish
$98⁰⁰

Akira Organic Junmai ( Ishikawa )

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

Dinner Menu

En Kaiseki - Soyokaze

not listed

O - Banzai

Chef s selection of three small kyoto-style appetizers
not listed

Chefs Sashimi Selection
not listed

Saikyo Miso Marinated

Grilled black cod
not listed

Freshly Scooped Tofu

Served with wari-joyu
not listed

Stone Grilled Organic Chicken

With garlic shoyu
not listed

Chilled Soba

Chilled thin buckwheat noodles with a chilled dashi dipping sauce
not listed

Kisetsu No Ice Cream

Seasonal ice cream

En Kaiseki - Aozora

not listed

Zensai

White asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee
not listed

Smoked Sashimi Selection

Cold process sakura smoked
not listed

Kaisen Yuba Tsutsumi

Chefs selection of seafood in tofu skin, steamed
not listed

Corn Chawanmushi

Fresh corn egg custard
not listed

Washugyu Sukiyaki

Kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki
not listed

Uni Cha Soba to Temari Zushi

Chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi
not listed

Ichigo Panna Cotta

Topped with strawberry compote

O-Banzai

not listed

Zenmai Piri - Kara

Royal fern sprouts in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed and soy bean simmered in shoyu
not listed

Ingen to Mushidori Goma Ae

Steamed chicken & string beans in a sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Cauliflower and sweet potato in a sesame & tofu dressing
not listed

Nasu Agebitashi

Fried eggplant soaked in dashi
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted japanese mushrooms & sun-dried daikon radish with yuzu

Sashimi

$25⁰⁰

Tuna

Big eye tuna from the eastern pacific
$25⁰⁰

Kona Kampachi

Young yellowtail from hawaii
$22⁰⁰

Sawara

Local spanish mackerel
$22⁰⁰

Salmon

From scotland
$19⁰⁰

Pearl Passage Oysters with Ponzu

12 dozen oysters from washington state
$64⁰⁰

Assorted Sashimi

Osusume

$8⁰⁰

Corn Chawanmushi

Fresh corn egg custard
not listed

Kaisen Shabu Shabu

A daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side
$12⁰⁰

Yaki Nasu to White Asparagus

With rosemary dashi
$14⁰⁰

Natsu Yasai to Nishoku Miso

Seasonal fresh vegetables with spicy miso & sumiso dip
$15⁰⁰

Calf Liver Sashimi

New york state, milk fed calf liver served raw with black pepper sesame oil
$16⁰⁰

Yaki Yasai to Ni Anago Ohitashi

Grilled summer vegetables & sea eel with chilled dashi

Salads

$16⁰⁰

Tasmanian Sea Trout Carpaccio

With a yuzu kosho wasabi dressing
$19⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing
$12⁰⁰

Raw Tuna and Avocado Salad

Eastern pacific big eye tuna and avocado with a wasabi shoyu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing
$12⁰⁰

Kurobuta Natto

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

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$9⁰⁰

Odashi Tomato

Dashi marinated sweet tomatoes with an umeshu gelee
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with an array of mushrooms
$12⁰⁰

Yama - Imo Isobe - Age

Mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)
$10⁰⁰

Shimonita Konnyaku

Imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuke pickles
$15⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$14⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with a hatcho miso dipping sauce

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Black cod from alaska marinated in saikyo miso, broiled
$24⁰⁰

Hotate Uni Miso

Grilled scallops with an uni miso sauce
$10⁰⁰

Ika Tosa Age

Fresh local squid, lightly fried with bonito
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with a butter miso sauce
$20⁰⁰

Buri Kama Kara Age

Mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette
$14⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$16⁰⁰

Amadai Kara Age

Seasoned tilefish lightly fried with gobo
$25⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass

Poultry

$16⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$12⁰⁰

Crispy Fried Chicken

With aromatic rock salt
$14⁰⁰

Tori Dango to Yaki Yasai

Organic japanese-style chicken meatballs with seasonal grilled vegetables
$12⁰⁰

Mochi Croquette

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

Meat

not listed

Stone Grilled Kuroge Washugyu

Daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling
$19⁰⁰

Kurobuta Kakuni

Braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish
$15⁰⁰

Dassai Daiginjo Sake- Kasu Gyu- Tan

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

Rice, Noodles and Soup

$25⁰⁰

Clay Rice Pot

With scottish salmon and roe (allow 40 minutes)
$39⁰⁰

Summer Truffle Rice Pot

With italian black summer truffles (allow 40 minutes)
$20⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$29⁰⁰

Uni Don

Rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Thin buckwheat noodles with a duck dipping sauce
$6⁰⁰

Local Blue Crab Miso Soup

Sushi

$7⁰⁰

Toro Salmon Aburi Sushi
$55⁰⁰

Nigiri Sushi Set

Sushi Rolls

$29⁰⁰

Uni

Sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin
$21⁰⁰

Snow Crab Tempura and Avocado
$18⁰⁰

Aburi Salmon & Avocado

Shiso & okra with a yuzu kosho dressing
$18⁰⁰

Anago Bozushi

Grilled wild conger sea eel with sweet shoyu cucumber
$20⁰⁰

Chu Toro Spicy Okaka

Eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes
$12⁰⁰

Homemade Oshinko

Housemade nuka-zuke pickled vegetables with yuzu
$14⁰⁰

Tofu & Avocado

Housemade tofu & avocado marinated in miso

Seasonal Sake Recommendations

$86⁰⁰

Senchu Hassaku Junmai Nama ( Kochi )

Summer released draft sake refreshing aroma with crisp acidity and elegant finish
$60⁰⁰

Kotsuzumi Junmai Ginjo Nama ( Hyogo )

Vivid and juxtaposed with light, fruity notes
$108⁰⁰

Denshin Natsu Dai - Ginjo Nama ( Fukui )

Drip filtration with no pressure allowing for a delicate floral nose and a clean finish
$98⁰⁰

Akira Organic Junmai ( Ishikawa )

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

Brunch Menu

Teishoku

$29⁰⁰

Saikyo Miso Black Cod

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
$19⁰⁰

Crispy Fried Chicken

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
$17⁰⁰

Wakame Udon

Thick wheat noodles in a warm shiitake broth with spinach, shiitake mushrooms and seaweed mizuna and spinach salad
$29⁰⁰

Sashimi

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
$27⁰⁰

Kaisen Don

Assorted small cuts of raw fish served over rice with nori and goma dare sesame sauce mizuna & spinach salad, housemade miso soup
$19⁰⁰

Shaké Teishoku

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
$32⁰⁰

Steak & Eggs

USDA Prime Rib Eye & a garlic shoyu egg served on a hot stone with a mizuna and spinach salad & steamed white rice

O - Banzai

not listed

Zenmai Piri-Kara

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu
not listed

Nasu & Zucchini Agebitashi

Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
not listed

Goma Ae

Chicken breast and brussel sprouts in sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Purple and yellow cauliflower and broccoli in tofu sauce
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu

Sashimi

$28⁰⁰

Maguro

Lean tuna
not listed

Chu Toro

Medium fatty tuna
$35⁰⁰

Kampachi

Young yellowtail from Kagoshima, Japan
$24⁰⁰

Sawara

Local Spanish mackerel
$24⁰⁰

Salmon

From Scotland
$29⁰⁰

Kumamoto Oysters with Ponzu

1/2 dozen Kumamoto oysters from Washington state
$18⁰⁰

Engawa

Fluke fin with ponzu citrus soy
$40⁰⁰

Assorted Sashimi

House Cocktails

$15⁰⁰

Sparkling Yuzu

Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur
$15⁰⁰

Hojicha

Tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest
$15⁰⁰

Ginger

Homemade ginger ale with Shiro rice shochu, lime juice and soda (also available non-alcoholic)
$15⁰⁰

Seppun

Yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic)

Freshly - Made Scooped Tofu

$11⁰⁰

Freshly - Made Scooped Tofu

Served warm or chilled with wari-joyu made hourly

Salads

$30⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
$22⁰⁰

Raw Tuna & Avocado Salad

Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$15⁰⁰

Kurobuta Natto

Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms
$14⁰⁰

Yama-Imo Isobe-Age

Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
$10⁰⁰

Shimonita Konnyaku

Imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade Nuka-Zuké pickles
$20⁰⁰

Vegetable Tempura

Fried seasonal vegetables with yuzu and wasabi salts
$16⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with hatcho miso dipping sauce
$5⁰⁰

Natto

Fermented soybeans with a raw quail egg and rice

Osusume

$25⁰⁰

Truffle Chawanmushi

Steamed egg custard with summer truffles
$17⁰⁰

Uni Yuba Sashimi

Tofu skin sashimi from Kyoto topped with fresh uni
$15⁰⁰

Bora Tosaage

Seasoned fried mullet with katsuo bushi
$25⁰⁰

Truffle Mousse

With dashi gelee and summer truffles

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Broiled Alaskan black cod marinated in saikyo miso
$20⁰⁰

Aburi Tasmanian Sea Trout

Lightly seared Tasmanian sea trout with garlic soy
$16⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$24⁰⁰

Karei Kara Age

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with butter miso sauce
$22⁰⁰

Scottish Salmon Kama Amakarani

Fried salmon collar with negi & a black pepper - soy sauce vinaigrette

Poultry

$22⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$16⁰⁰

Crispy Fried Chicken

Seasoned with aromatic rock salt
$15⁰⁰

Mochi Croquette

Potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth

Meat

$120⁰⁰

Wagyu From Miyazaki, Japan

A5 grade Japanese beef strip loin
$58⁰⁰

Stone Grilled Kuroge Washugyu

Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling
$6⁰⁰

Kurobuta Sausages

Three mini Berkshire pork sausages

Rice, Noodles & Soup

not listed

Uni Don

A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Buckwheat noodles with a warm dashi dipping broth with duck breast, spinach and scallions
$7⁰⁰

Asari Miso Soup

With manila clams
$9⁰⁰

Tofu Miso Soup

Housemade miso soup with our freshly scooped tofu
$6⁰⁰

Vegetarian Miso Soup

Housemade, with wakame seaweed and scallions

Brunch Menu

Teishoku

$29⁰⁰

Saikyo Miso Black Cod

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
$19⁰⁰

Crispy Fried Chicken

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
$17⁰⁰

Wakame Udon

Thick wheat noodles in a warm shiitake broth with spinach, shiitake mushrooms and seaweed mizuna and spinach salad
$29⁰⁰

Sashimi

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
$27⁰⁰

Kaisen Don

Assorted small cuts of raw fish served over rice with nori and goma dare sesame sauce mizuna & spinach salad, housemade miso soup
$19⁰⁰

Shaké Teishoku

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
$32⁰⁰

Steak & Eggs

USDA Prime Rib Eye & a garlic shoyu egg served on a hot stone with a mizuna and spinach salad & steamed white rice

O - Banzai

not listed

Zenmai Piri-Kara

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu
not listed

Nasu & Zucchini Agebitashi

Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
not listed

Goma Ae

Chicken breast and brussel sprouts in sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Purple and yellow cauliflower and broccoli in tofu sauce
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu

Sashimi

$28⁰⁰

Maguro

Lean tuna
not listed

Chu Toro

Medium fatty tuna
$35⁰⁰

Kampachi

Young yellowtail from Kagoshima, Japan
$24⁰⁰

Sawara

Local Spanish mackerel
$24⁰⁰

Salmon

From Scotland
$29⁰⁰

Kumamoto Oysters with Ponzu

1/2 dozen Kumamoto oysters from Washington state
$18⁰⁰

Engawa

Fluke fin with ponzu citrus soy
$40⁰⁰

Assorted Sashimi

House Cocktails

$15⁰⁰

Sparkling Yuzu

Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur
$15⁰⁰

Hojicha

Tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest
$15⁰⁰

Ginger

Homemade ginger ale with Shiro rice shochu, lime juice and soda (also available non-alcoholic)
$15⁰⁰

Seppun

Yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic)

Freshly - Made Scooped Tofu

$11⁰⁰

Freshly - Made Scooped Tofu

Served warm or chilled with wari-joyu made hourly

Salads

$30⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
$22⁰⁰

Raw Tuna & Avocado Salad

Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$15⁰⁰

Kurobuta Natto

Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms
$14⁰⁰

Yama-Imo Isobe-Age

Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
$10⁰⁰

Shimonita Konnyaku

Imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade Nuka-Zuké pickles
$20⁰⁰

Vegetable Tempura

Fried seasonal vegetables with yuzu and wasabi salts
$16⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with hatcho miso dipping sauce
$5⁰⁰

Natto

Fermented soybeans with a raw quail egg and rice

Osusume

$25⁰⁰

Truffle Chawanmushi

Steamed egg custard with summer truffles
$17⁰⁰

Uni Yuba Sashimi

Tofu skin sashimi from Kyoto topped with fresh uni
$15⁰⁰

Bora Tosaage

Seasoned fried mullet with katsuo bushi
$25⁰⁰

Truffle Mousse

With dashi gelee and summer truffles

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Broiled Alaskan black cod marinated in saikyo miso
$20⁰⁰

Aburi Tasmanian Sea Trout

Lightly seared Tasmanian sea trout with garlic soy
$16⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$24⁰⁰

Karei Kara Age

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with butter miso sauce
$22⁰⁰

Scottish Salmon Kama Amakarani

Fried salmon collar with negi & a black pepper - soy sauce vinaigrette

Poultry

$22⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$16⁰⁰

Crispy Fried Chicken

Seasoned with aromatic rock salt
$15⁰⁰

Mochi Croquette

Potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth

Meat

$120⁰⁰

Wagyu From Miyazaki, Japan

A5 grade Japanese beef strip loin
$58⁰⁰

Stone Grilled Kuroge Washugyu

Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling
$6⁰⁰

Kurobuta Sausages

Three mini Berkshire pork sausages

Rice, Noodles & Soup

not listed

Uni Don

A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Buckwheat noodles with a warm dashi dipping broth with duck breast, spinach and scallions
$7⁰⁰

Asari Miso Soup

With manila clams
$9⁰⁰

Tofu Miso Soup

Housemade miso soup with our freshly scooped tofu
$6⁰⁰

Vegetarian Miso Soup

Housemade, with wakame seaweed and scallions

Brunch Menu

Teishoku

$29⁰⁰

Saikyo Miso Black Cod

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
$19⁰⁰

Crispy Fried Chicken

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
$17⁰⁰

Wakame Udon

Thick wheat noodles in a warm shiitake broth with spinach, shiitake mushrooms and seaweed mizuna and spinach salad
$29⁰⁰

Sashimi

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
$27⁰⁰

Kaisen Don

Assorted small cuts of raw fish served over rice with nori and goma dare sesame sauce mizuna & spinach salad, housemade miso soup
$19⁰⁰

Shaké Teishoku

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
$32⁰⁰

Steak & Eggs

USDA Prime Rib Eye & a garlic shoyu egg served on a hot stone with a mizuna and spinach salad & steamed white rice

O - Banzai

not listed

Zenmai Piri-Kara

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu
not listed

Nasu & Zucchini Agebitashi

Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
not listed

Goma Ae

Chicken breast and brussel sprouts in sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Purple and yellow cauliflower and broccoli in tofu sauce
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu

Sashimi

$28⁰⁰

Maguro

Lean tuna
not listed

Chu Toro

Medium fatty tuna
$35⁰⁰

Kampachi

Young yellowtail from Kagoshima, Japan
$24⁰⁰

Sawara

Local Spanish mackerel
$24⁰⁰

Salmon

From Scotland
$29⁰⁰

Kumamoto Oysters with Ponzu

1/2 dozen Kumamoto oysters from Washington state
$18⁰⁰

Engawa

Fluke fin with ponzu citrus soy
$40⁰⁰

Assorted Sashimi

House Cocktails

$15⁰⁰

Sparkling Yuzu

Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur
$15⁰⁰

Hojicha

Tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest
$15⁰⁰

Ginger

Homemade ginger ale with Shiro rice shochu, lime juice and soda (also available non-alcoholic)
$15⁰⁰

Seppun

Yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic)

Freshly - Made Scooped Tofu

$11⁰⁰

Freshly - Made Scooped Tofu

Served warm or chilled with wari-joyu made hourly

Salads

$30⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
$22⁰⁰

Raw Tuna & Avocado Salad

Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$15⁰⁰

Kurobuta Natto

Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms
$14⁰⁰

Yama-Imo Isobe-Age

Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
$10⁰⁰

Shimonita Konnyaku

Imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade Nuka-Zuké pickles
$20⁰⁰

Vegetable Tempura

Fried seasonal vegetables with yuzu and wasabi salts
$16⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with hatcho miso dipping sauce
$5⁰⁰

Natto

Fermented soybeans with a raw quail egg and rice

Osusume

$25⁰⁰

Truffle Chawanmushi

Steamed egg custard with summer truffles
$17⁰⁰

Uni Yuba Sashimi

Tofu skin sashimi from Kyoto topped with fresh uni
$15⁰⁰

Bora Tosaage

Seasoned fried mullet with katsuo bushi
$25⁰⁰

Truffle Mousse

With dashi gelee and summer truffles

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Broiled Alaskan black cod marinated in saikyo miso
$20⁰⁰

Aburi Tasmanian Sea Trout

Lightly seared Tasmanian sea trout with garlic soy
$16⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$24⁰⁰

Karei Kara Age

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with butter miso sauce
$22⁰⁰

Scottish Salmon Kama Amakarani

Fried salmon collar with negi & a black pepper - soy sauce vinaigrette

Poultry

$22⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$16⁰⁰

Crispy Fried Chicken

Seasoned with aromatic rock salt
$15⁰⁰

Mochi Croquette

Potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth

Meat

$120⁰⁰

Wagyu From Miyazaki, Japan

A5 grade Japanese beef strip loin
$58⁰⁰

Stone Grilled Kuroge Washugyu

Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling
$6⁰⁰

Kurobuta Sausages

Three mini Berkshire pork sausages

Rice, Noodles & Soup

not listed

Uni Don

A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
$10⁰⁰

En Garlic Shiso Fried Rice
$16⁰⁰

Chilled Soba Noodles

Buckwheat noodles with a warm dashi dipping broth with duck breast, spinach and scallions
$7⁰⁰

Asari Miso Soup

With manila clams
$9⁰⁰

Tofu Miso Soup

Housemade miso soup with our freshly scooped tofu
$6⁰⁰

Vegetarian Miso Soup

Housemade, with wakame seaweed and scallions

Lunch Menu

Teishoku

$29⁰⁰

Saikyo Miso Black Cod

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
$19⁰⁰

Crispy Fried Chicken

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
$17⁰⁰

Wakame Udon

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
$29⁰⁰

Sashimi

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
$27⁰⁰

Kaisen Don

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

O - Banzai

not listed

Zenmai Piri-Kara

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu
not listed

Nasu & Zucchini Agebitashi

Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
not listed

Goma Ae

Chicken breast and brussel sprouts in sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Broccoli and cauliflower in tofu sauce
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu

Sashimi

$28⁰⁰

Maguro

Big Eye tuna from the Eastern Pacific
$30⁰⁰

Chu Toro

Medium fatty Big Eye tuna
$35⁰⁰

Kampachi

Young yellowtail from Kagoshima, Japan
$24⁰⁰

Sawara

Local Spanish mackerel
$24⁰⁰

Salmon

From Scotland
$29⁰⁰

Kumamoto Oysters with Ponzu

1/2 dozen Kumamoto oysters from Washington state
$18⁰⁰

Engawa

Fluke fin with ponzu citrus soy
$40⁰⁰

Assorted Sashimi

House Cocktails

$15⁰⁰

Sparkling Yuzu

Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur
$15⁰⁰

Hojicha

Tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest
$15⁰⁰

Ginger

Homemade ginger ale with Mura barley shochu, lime juice and soda (also available non-alcoholic)
$15⁰⁰

Seppun

Yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic)

Freshly - Made Scooped Tofu

$11⁰⁰

Freshly - Made Scooped Tofu

Served warm or chilled with wari-joyu made hourly

Salads

$30⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
$22⁰⁰

Raw Tuna & Avocado Salad

Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$15⁰⁰

Kurobuta Natto

Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms
$14⁰⁰

Yama-Imo Isobe-Age

Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
$10⁰⁰

Shimonita Konnyaku

Imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade Nuka-Zuké pickles
$20⁰⁰

Vegetable Tempura

Fried seasonal vegetables with yuzu and wasabi salts
$16⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with hatcho miso dipping sauce

Osusume

$25⁰⁰

Truffle Chawanmushi

Steamed egg custard with summer truffles
$17⁰⁰

Uni Yuba Sashimi

Tofu skin sashimi from Kyoto topped with fresh uni
$15⁰⁰

Bora Tosaage

Seasoned fried mullet with katsuo bushi
$25⁰⁰

Truffle Mousse

With dashi gelee and summer truffles

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Broiled Alaskan black cod marinated in saikyo miso
$20⁰⁰

Aburi Tasmanian Sea Trout

Lightly seared Tasmanian sea trout with garlic soy
$16⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$24⁰⁰

Karei Kara Age

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with butter miso sauce
$22⁰⁰

Scottish Salmon Kama Amakarani

Fried salmon collar with negi & a black pepper - soy sauce vinaigrette

Poultry

$22⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$16⁰⁰

Crispy Fried Chicken

Seasoned with aromatic rock salt
$15⁰⁰

Mochi Croquette

Potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth

Meat

$120⁰⁰

Wagyu From Miyazaki, Japan

A5 grade Japanese beef strip loin
$58⁰⁰

Stone Grilled Kuroge Washugyu

Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling

Rice, Noodles & Soup

not listed

Uni Don

A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
$10⁰⁰

En Garlic Shiso Fried Rice
$17⁰⁰

Warm Soba Noodles

Buckwheat noodles in dashi broth with duck breast, spinach and scallions
$7⁰⁰

Asari Miso Soup

With manila clams
$9⁰⁰

Tofu Miso Soup

Housemade miso soup with our freshly scooped tofu
$6⁰⁰

Vegetarian Miso Soup

Housemade vegetarian miso soup with wakame seaweed and scallions

New Years Eve Tasting Menu

Mains

not listed

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)
not listed

Wagyu Sashimi

With onion and garlic sauce. Sake Accompaniment: Minowamon, Junmai Daiginjo (Fukushima)
not listed

Lobster, Buri and Zuwaigani Shabu Shabu

With truffle ponzu. Sake Accompaniment: Eiko Fuji, Junmai Ginjo Nama (Yamagata)
not listed

Sakekasu Miso Duck

Marinated in sake lees and grilled, served with mix berry sauce. Sake Accompaniment: Kaori, Daiginjo (Ishikawa)
not listed

Wagyu Toshikoshi Soba

Green tea soba noodles with slices of A5 graded wagyu beef from Kagoshima. Sake Accompaniment: Watari Bune, Ginjo (Ibaraki)
not listed

Monaka

With red bean paste. Sake Accompaniment: Tenshi No Yuwaku, Sweet Potato Shochu (Kagoshima)
not listed

Mochi

Freshly pounded

Lunch Menu

Teishoku

$29⁰⁰

Saikyo Miso Black Cod

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
$19⁰⁰

Crispy Fried Chicken

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
$17⁰⁰

Wakame Udon

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
$29⁰⁰

Sashimi

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
$27⁰⁰

Kaisen Don

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

O - Banzai

not listed

Zenmai Piri-Kara

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu
not listed

Nasu & Zucchini Agebitashi

Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
not listed

Goma Ae

Chicken breast and brussel sprouts in sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Broccoli and cauliflower in tofu sauce
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu

Sashimi

$28⁰⁰

Maguro

Big Eye tuna from the Eastern Pacific
$30⁰⁰

Chu Toro

Medium fatty Big Eye tuna
$35⁰⁰

Kampachi

Young yellowtail from Kagoshima, Japan
$24⁰⁰

Sawara

Local Spanish mackerel
$24⁰⁰

Salmon

From Scotland
$29⁰⁰

Kumamoto Oysters with Ponzu

1/2 dozen Kumamoto oysters from Washington state
$18⁰⁰

Engawa

Fluke fin with ponzu citrus soy
$40⁰⁰

Assorted Sashimi

House Cocktails

$15⁰⁰

Sparkling Yuzu

Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur
$15⁰⁰

Hojicha

Tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest
$15⁰⁰

Ginger

Homemade ginger ale with Mura barley shochu, lime juice and soda (also available non-alcoholic)
$15⁰⁰

Seppun

Yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic)

Freshly - Made Scooped Tofu

$11⁰⁰

Freshly - Made Scooped Tofu

Served warm or chilled with wari-joyu made hourly

Salads

$30⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
$22⁰⁰

Raw Tuna & Avocado Salad

Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$15⁰⁰

Kurobuta Natto

Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms
$14⁰⁰

Yama-Imo Isobe-Age

Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
$10⁰⁰

Shimonita Konnyaku

Imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade Nuka-Zuké pickles
$20⁰⁰

Vegetable Tempura

Fried seasonal vegetables with yuzu and wasabi salts
$16⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with hatcho miso dipping sauce

Osusume

$25⁰⁰

Truffle Chawanmushi

Steamed egg custard with summer truffles
$17⁰⁰

Uni Yuba Sashimi

Tofu skin sashimi from Kyoto topped with fresh uni
$15⁰⁰

Bora Tosaage

Seasoned fried mullet with katsuo bushi
$25⁰⁰

Truffle Mousse

With dashi gelee and summer truffles

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Broiled Alaskan black cod marinated in saikyo miso
$20⁰⁰

Aburi Tasmanian Sea Trout

Lightly seared Tasmanian sea trout with garlic soy
$16⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$24⁰⁰

Karei Kara Age

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with butter miso sauce
$22⁰⁰

Scottish Salmon Kama Amakarani

Fried salmon collar with negi & a black pepper - soy sauce vinaigrette

Poultry

$22⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$16⁰⁰

Crispy Fried Chicken

Seasoned with aromatic rock salt
$15⁰⁰

Mochi Croquette

Potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth

Meat

$120⁰⁰

Wagyu From Miyazaki, Japan

A5 grade Japanese beef strip loin
$58⁰⁰

Stone Grilled Kuroge Washugyu

Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling

Rice, Noodles & Soup

not listed

Uni Don

A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
$10⁰⁰

En Garlic Shiso Fried Rice
$17⁰⁰

Warm Soba Noodles

Buckwheat noodles in dashi broth with duck breast, spinach and scallions
$7⁰⁰

Asari Miso Soup

With manila clams
$9⁰⁰

Tofu Miso Soup

Housemade miso soup with our freshly scooped tofu
$6⁰⁰

Vegetarian Miso Soup

Housemade vegetarian miso soup with wakame seaweed and scallions

Dinner Menu

En Kaiseki

Soyokaze

not listed

O-Banzai

Chef's selection of three Kyoto-style appetizers. Sake & shochu accompaniment: Kitaya, Junmai (Fukuoka)
not listed

Chef's Sashimi Selection*

Sake & shochu accompaniment: Kan Nihonkai, Tokubetsu Junmai (Shimane)
not listed

Saikyo Miso Marinated Grilled Black Cod

Sake & shochu accompaniment: Ichinokura, Honjozo (Miyagi)
not listed

Freshly Scooped Tofu

Served with wari-joyu. Sake & shochu accompaniment: Kinoene, Junmai (Chiba)
not listed

Stone Grilled Organic Chicken

With garlic shoyu. Sake & shochu accompaniment: Masumi Okuden, Junmai (Nagano)
not listed

Warm Soba

Buckwheat noodles in warm dashi broth. Sake & shochu accompaniment: Fukiage, Barley Shochu (Kagoshima)
not listed

Kisetsu No Ice Cream

Seasonal ice cream. Sake & shochu accompaniment: Kurosawa, Nigori Sake (Nagano)

Nohara {Vegan}

not listed

Zensai

Mozuku seaweed, konnyaku, yuzu daikon, hijiki, fresh scooped tofu. Sake & shochu accompaniment: Hakkaisan, Ginjo (Niigata)
not listed

Smoked Yuba Tofu Salad

With truffle soymilk dressing. Sake & shochu accompaniment: Ryusei Tokubetsu Junmai (Hiroshima)
not listed

Yaki Nasu

Grilled eggplant with kobucha broth. Sake & shochu accompaniment: Hanagaki, Junmai Ginjo (Fukui)
not listed

Oshinko Roll

Housemade nuka zuké pickled vegetable sushi roll. Sake & shochu accompaniment: Hana Kizakura, Junmai Ginjo (Kyoto)
not listed

Yasai Kushiage

Lightly fried vegetable skewers with hatcho miso sauce. Sake & shochu accompaniment: Kaikozu, Sweet Potato Shochu (Kagoshima)
not listed

Jyugokokumai Gohan

15 Grain rice with mushrooms. Sake & shochu accompaniment: Izumo Fuji, Junmai (Shimane)
not listed

Kisetsu No Sorbet

Seasonal sorbet. Sake & shochu accompaniment: Yama Yuzu, Yuzu Citrus Sake (Kochi)

Aozora

not listed

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)
not listed

Chef's Sashimi Selection*

Sake & shochu accompaniment: Tateyama Junmai Ginjo (Toyama)
not listed

Lobster Nibitashi*

With fresh uni and uni sauce. Sake & shochu accompaniment: Kagatobi, Yamahai Junmai (Ishikawa)
not listed

Matsutake Soup

Clear soup with pine mushroom and chrysanthemum greens. Sake & shochu accompaniment: Tenryo, 3 Year Aged Junmai Daiginjo (Gifu)
not listed

Washugyu Steak*

Medium-rare Washugyu beef with yuzu miso and hatcho miso. Sake & shochu accompaniment: Yamatoshizuku, Yamahai Junmai (Akita)
not listed

Kani Kamameshi

Snow crab and maitake rice pot. Sake & shochu accompaniment: Watari Bune, Junmai Ginjo (Ibaraki)
not listed

Kuri Panna Cotta

Chestnut cream. Sake & shochu accompaniment: Gasanryu Hazuki, Junmai Ginjo Nama (Yamagata)

O - Banzai

not listed

Zenmai Piri-Kara

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans in shoyu
not listed

Nasu & Zucchini Agebitashi

Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
not listed

Goma Ae

Chicken breast and brussel sprouts in sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Purple and yellow cauliflower and broccoli in tofu sauce
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu

Sashimi*

$28⁰⁰

Maguro

Lean tuna
not listed

Chu Toro

Medium fatty tuna
$35⁰⁰

Kampachi

Young yellowtail from Kagoshima, Japan
$24⁰⁰

Sawara

Local Spanish mackerel
$24⁰⁰

Salmon

From Scotland
$29⁰⁰

Kumamoto Oysters with Ponzu

1/2 dozen Kumamoto oysters from Washington state
$18⁰⁰

Engawa

Fluke fin with ponzu citrus soy
$40⁰⁰

Assorted Sashimi

Sommelier's Seasonal Selections

$23⁰⁰

Iwc Trophy Flight

Award-winning sakes. Mio sparkling, Dewazakura Oka Junmai Ginjo, Yamatoshizuku Yamahai Junmai
$27⁰⁰

Kitaya 39

(Fukuoka) junmai daiginjo. Silky and fruity, competition class Chef Abe's favorite, from his hometown!
$30⁰⁰

Kiseki No Osake

(Okayama) junmai daiginjo. Made with biodynamic Omachi rice refined, complex and well balanced
$38⁰⁰

Japanese Whisky Flight

Coffey grain (Nikka) , Yamazaki 12yr (Suntory) , Iwai tradition (Mars)

Freshly - Made Scooped Tofu

$11⁰⁰

Freshly - Made Scooped Tofu

Served warm or chilled with wari-joyu made hourly

Salads

$30⁰⁰

Kuroge Washugyu Shabu Shabu Salad*

Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
$22⁰⁰

On Buta Shabu Salad

Mugi Fuji pork belly and pork loin with mizuna greens and kaiware sprouts, served warm with soy dashi broth
$22⁰⁰

Raw Tuna & Avocado Salad*

Big Eye tuna and avocado with wasabi soy dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$15⁰⁰

Kaisou Salad

Assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing
$15⁰⁰

Kurobuta Natto

Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms
$14⁰⁰

Yama-Imo Isobe-Age

Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
$10⁰⁰

Shimonita Konnyaku

Imported from Japan, devil's tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuké pickles
$18⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$20⁰⁰

Vegetable Tempura

Assorted fried vegetables with yuzu and wasabi salts
$18⁰⁰

Tsumetai Yasai

Assorted chilled raw and blanched vegetables with spicy scallion miso dip
$16⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with hatcho miso dipping sauce

Osusume

$25⁰⁰

Truffle Mousse

With dashi gelee and summer truffles
$14⁰⁰

Odashi Tomato

Tomatoes in chilled dashi, with umeshu plum foam
$15⁰⁰

Matsutake Soup

Clear soup with pine mushroom, ebi shinjo and mizuna
$16⁰⁰

Beet Tempura

Slow-roasted beets fried in tempura batter
$9⁰⁰

Ginnan

Roasted gingko nuts with sea salt
$26⁰⁰

House-Made Karasumi

Carefully cured by Chef Abe silver mullet roe bottarga with daikon radish
$15⁰⁰

Bora Tosaage

Seasoned fried mullet with katsuo bushi
$18⁰⁰

Uni Yuba Sashimi*

Tofu skin sashimi from Kyoto topped with fresh uni
$22⁰⁰

Anago Tempura

Sea eel fried with tentsuyu dipping sauce
$25⁰⁰

Truffle Chawanmushi

Steamed egg custard with Burgundy truffles

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Broiled Alaskan black cod marinated in saikyo miso
$20⁰⁰

Aburi Tasmanian Sea Trout*

Lightly seared Tasmanian sea trout with garlic soy
$16⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$24⁰⁰

Karei Kara Age

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
$22⁰⁰

Lobster Ishiyaki*

Stone grilled lobster with butter miso sauce
$22⁰⁰

Scottish Salmon Kama Amakarani

Fried salmon collar with negi & a black pepper - soy sauce vinaigrette
$27⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass
$20⁰⁰

Kampachi Kama

Grilled young yellowtail collar from Japan
$10⁰⁰

Fried Oyster

Panko breaded Jumbo Pacific oyster with hatcho miso

Poultry

$22⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic soy
$16⁰⁰

Crispy Fried Chicken

Seasoned with aromatic rock salt
$15⁰⁰

Mochi Croquette

Potato and Hudson Valley duck, rolled in mochi rice cake and fried, served in dashi broth

Meat

not listed

Wagyu From Miyazaki, Japan*

Daily selection of A5 grade Japanese beef
not listed

Stone Grilled Kuroge Washugyu*

Daily selection of Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
$35⁰⁰

Kuroge Washugyu Yaki Shabu*

Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for searing
$24⁰⁰

Kurobuta Kakuni

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

Rice, Noodles & Soup

$27⁰⁰

Salmon Clay Rice Pot*

With side of salmon roe and shiso (allow 40 minutes)
$24⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$55⁰⁰

Burgundy Truffle Rice Pot

With maitake mushrooms (allow 40 mins)
$42⁰⁰

Matsutake Kani Rice Pot

With pine mushroom and snow crab (allow 40 mins)
not listed

Uni Don*

A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
$10⁰⁰

En Garlic Shiso Fried Rice
$17⁰⁰

Warm Soba Noodles

Buckwheat noodles in dashi broth with duck breast, spinach and scallions
$7⁰⁰

Asari Miso Soup

With manila clams
$12⁰⁰

Madai Kabuto Miso Soup

With a whole sea bream head

Sushi and Rolls*

$7⁰⁰

Toro Salmon Aburi Sushi

Lightly seared salmon nigiri sushi with garlic soy sauce
not listed

Uni

Sweet shrimp, cucumber, shiso, topped with sea urchin
$24⁰⁰

Snow Crab Tempura & Avocado

With white miso-vinaigrette dipping sauce
$20⁰⁰

Aburi Salmon & Avocado

With shiso and okra, yuzu kosho soy sauce
$18⁰⁰

Anago Bozushi

Grilled wild Conger sea eel with sweet shoyu cucumber
$21⁰⁰

Chu Toro Spicy Okaka

Marbled tuna, mizuna, onions and spicy bonito flakes
$15⁰⁰

Homemade Oshink

Housemade Nuka-Zuké pickled vegetables with yuzu
$15⁰⁰

Tofu & Avocado

Housemade tofu and avocado marinated in miso
$20⁰⁰

Magurozuke Taku

Marinated tuna and daikon pickle roll with shiso and katsuobushi bonito flakes

Lunch Menu

Teishoku

$29⁰⁰

Saikyo Miso Black Cod

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
$19⁰⁰

Crispy Fried Chicken

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
$17⁰⁰

Wakame Udon

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
$29⁰⁰

Sashimi

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
$27⁰⁰

Kaisen Don

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

O - Banzai

not listed

Zenmai Piri-Kara

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans simmered in shoyu
not listed

Nasu & Zucchini Agebitashi

Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
not listed

Goma Ae

Chicken breast and brussel sprouts in sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Broccoli and cauliflower in tofu sauce
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu

Sashimi

$28⁰⁰

Maguro

Big Eye tuna from the Eastern Pacific
$30⁰⁰

Chu Toro

Medium fatty Big Eye tuna
$35⁰⁰

Kampachi

Young yellowtail from Kagoshima, Japan
$24⁰⁰

Sawara

Local Spanish mackerel
$24⁰⁰

Salmon

From Scotland
$29⁰⁰

Kumamoto Oysters with Ponzu

1/2 dozen Kumamoto oysters from Washington state
$18⁰⁰

Engawa

Fluke fin with ponzu citrus soy
$40⁰⁰

Assorted Sashimi

House Cocktails

$15⁰⁰

Sparkling Yuzu

Bisson Glera Prosecco with yuzu citrus juice and St. Germain elderflower liqueur
$15⁰⁰

Hojicha

Tequila infused with hojicha roasted green tea, lemon, Angostura bitters, orange zest
$15⁰⁰

Ginger

Homemade ginger ale with Mura barley shochu, lime juice and soda (also available non-alcoholic)
$15⁰⁰

Seppun

Yuzu juice, grapefruit juice, Takara Jun shochu and shisho (also available non-alcoholic)

Freshly - Made Scooped Tofu

$11⁰⁰

Freshly - Made Scooped Tofu

Served warm or chilled with wari-joyu made hourly

Salads

$30⁰⁰

Kuroge Washugyu Shabu Shabu Salad

Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
$22⁰⁰

Raw Tuna & Avocado Salad

Eastern Pacific Big Eye tuna and avocado with wasabi shoyu dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$15⁰⁰

Kurobuta Natto

Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms
$14⁰⁰

Yama-Imo Isobe-Age

Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
$10⁰⁰

Shimonita Konnyaku

Imported from Japan, devils tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade Nuka-Zuké pickles
$20⁰⁰

Vegetable Tempura

Fried seasonal vegetables with yuzu and wasabi salts
$16⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with hatcho miso dipping sauce

Osusume

$25⁰⁰

Truffle Chawanmushi

Steamed egg custard with summer truffles
$17⁰⁰

Uni Yuba Sashimi

Tofu skin sashimi from Kyoto topped with fresh uni
$15⁰⁰

Bora Tosaage

Seasoned fried mullet with katsuo bushi
$25⁰⁰

Truffle Mousse

With dashi gelee and summer truffles

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Broiled Alaskan black cod marinated in saikyo miso
$20⁰⁰

Aburi Tasmanian Sea Trout

Lightly seared Tasmanian sea trout with garlic soy
$16⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$24⁰⁰

Karei Kara Age

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
$22⁰⁰

Lobster Ishiyaki

Stone grilled lobster with butter miso sauce
$22⁰⁰

Scottish Salmon Kama Amakarani

Fried salmon collar with negi & a black pepper - soy sauce vinaigrette

Poultry

$22⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic shoyu
$16⁰⁰

Crispy Fried Chicken

Seasoned with aromatic rock salt
$15⁰⁰

Mochi Croquette

Potato and Hudson Valley duck, covered with mochi rice cake, served in dashi broth

Meat

$120⁰⁰

Wagyu From Miyazaki, Japan

A5 grade Japanese beef strip loin
$58⁰⁰

Stone Grilled Kuroge Washugyu

Please inquire about other sizes. Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
$35⁰⁰

Kuroge Washugyu Yaki Shabu

Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for grilling

Rice, Noodles & Soup

not listed

Uni Don

A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
$10⁰⁰

En Garlic Shiso Fried Rice
$17⁰⁰

Warm Soba Noodles

Buckwheat noodles in dashi broth with duck breast, spinach and scallions
$7⁰⁰

Asari Miso Soup

With manila clams
$9⁰⁰

Tofu Miso Soup

Housemade miso soup with our freshly scooped tofu
$6⁰⁰

Vegetarian Miso Soup

Housemade vegetarian miso soup with wakame seaweed and scallions

Dinner Menu

En Kaiseki

Soyokaze

not listed

O-Banzai

Chef's selection of three Kyoto-style appetizers. Sake & shochu accompaniment: Kitaya, Junmai (Fukuoka)
not listed

Chef's Sashimi Selection*

Sake & shochu accompaniment: Kan Nihonkai, Tokubetsu Junmai (Shimane)
not listed

Saikyo Miso Marinated Grilled Black Cod

Sake & shochu accompaniment: Ichinokura, Honjozo (Miyagi)
not listed

Freshly Scooped Tofu

Served with wari-joyu. Sake & shochu accompaniment: Kinoene, Junmai (Chiba)
not listed

Stone Grilled Organic Chicken

With garlic shoyu. Sake & shochu accompaniment: Masumi Okuden, Junmai (Nagano)
not listed

Warm Soba

Buckwheat noodles in warm dashi broth. Sake & shochu accompaniment: Fukiage, Barley Shochu (Kagoshima)
not listed

Kisetsu No Ice Cream

Seasonal ice cream. Sake & shochu accompaniment: Kurosawa, Nigori Sake (Nagano)

Nohara {Vegan}

not listed

Zensai

Mozuku seaweed, konnyaku, yuzu daikon, hijiki, fresh scooped tofu. Sake & shochu accompaniment: Hakkaisan, Ginjo (Niigata)
not listed

Smoked Yuba Tofu Salad

With truffle soymilk dressing. Sake & shochu accompaniment: Ryusei Tokubetsu Junmai (Hiroshima)
not listed

Yaki Nasu

Grilled eggplant with kobucha broth. Sake & shochu accompaniment: Hanagaki, Junmai Ginjo (Fukui)
not listed

Oshinko Roll

Housemade nuka zuké pickled vegetable sushi roll. Sake & shochu accompaniment: Hana Kizakura, Junmai Ginjo (Kyoto)
not listed

Yasai Kushiage

Lightly fried vegetable skewers with hatcho miso sauce. Sake & shochu accompaniment: Kaikozu, Sweet Potato Shochu (Kagoshima)
not listed

Jyugokokumai Gohan

15 Grain rice with mushrooms. Sake & shochu accompaniment: Izumo Fuji, Junmai (Shimane)
not listed

Kisetsu No Sorbet

Seasonal sorbet. Sake & shochu accompaniment: Yama Yuzu, Yuzu Citrus Sake (Kochi)

Aozora

not listed

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)
not listed

Chef's Sashimi Selection*

Sake & shochu accompaniment: Tateyama Junmai Ginjo (Toyama)
not listed

Lobster Nibitashi*

With fresh uni and uni sauce. Sake & shochu accompaniment: Kagatobi, Yamahai Junmai (Ishikawa)
not listed

Matsutake Soup

Clear soup with pine mushroom and chrysanthemum greens. Sake & shochu accompaniment: Tenryo, 3 Year Aged Junmai Daiginjo (Gifu)
not listed

Washugyu Steak*

Medium-rare Washugyu beef with yuzu miso and hatcho miso. Sake & shochu accompaniment: Yamatoshizuku, Yamahai Junmai (Akita)
not listed

Kani Kamameshi

Snow crab and maitake rice pot. Sake & shochu accompaniment: Watari Bune, Junmai Ginjo (Ibaraki)
not listed

Kuri Panna Cotta

Chestnut cream. Sake & shochu accompaniment: Gasanryu Hazuki, Junmai Ginjo Nama (Yamagata)

O - Banzai

not listed

Zenmai Piri-Kara

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans in shoyu
not listed

Nasu & Zucchini Agebitashi

Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
not listed

Goma Ae

Chicken breast and brussel sprouts in sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Purple and yellow cauliflower and broccoli in tofu sauce
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu

Sashimi*

$28⁰⁰

Maguro

Lean tuna
not listed

Chu Toro

Medium fatty tuna
$35⁰⁰

Kampachi

Young yellowtail from Kagoshima, Japan
$24⁰⁰

Sawara

Local Spanish mackerel
$24⁰⁰

Salmon

From Scotland
$29⁰⁰

Kumamoto Oysters with Ponzu

1/2 dozen Kumamoto oysters from Washington state
$18⁰⁰

Engawa

Fluke fin with ponzu citrus soy
$40⁰⁰

Assorted Sashimi

Sommelier's Seasonal Selections

$23⁰⁰

Iwc Trophy Flight

Award-winning sakes. Mio sparkling, Dewazakura Oka Junmai Ginjo, Yamatoshizuku Yamahai Junmai
$27⁰⁰

Kitaya 39

(Fukuoka) junmai daiginjo. Silky and fruity, competition class Chef Abe's favorite, from his hometown!
$30⁰⁰

Kiseki No Osake

(Okayama) junmai daiginjo. Made with biodynamic Omachi rice refined, complex and well balanced
$38⁰⁰

Japanese Whisky Flight

Coffey grain (Nikka) , Yamazaki 12yr (Suntory) , Iwai tradition (Mars)

Freshly - Made Scooped Tofu

$11⁰⁰

Freshly - Made Scooped Tofu

Served warm or chilled with wari-joyu made hourly

Salads

$30⁰⁰

Kuroge Washugyu Shabu Shabu Salad*

Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
$22⁰⁰

On Buta Shabu Salad

Mugi Fuji pork belly and pork loin with mizuna greens and kaiware sprouts, served warm with soy dashi broth
$22⁰⁰

Raw Tuna & Avocado Salad*

Big Eye tuna and avocado with wasabi soy dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$15⁰⁰

Kaisou Salad

Assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing
$15⁰⁰

Kurobuta Natto

Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms
$14⁰⁰

Yama-Imo Isobe-Age

Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
$10⁰⁰

Shimonita Konnyaku

Imported from Japan, devil's tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuké pickles
$18⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$20⁰⁰

Vegetable Tempura

Assorted fried vegetables with yuzu and wasabi salts
$18⁰⁰

Tsumetai Yasai

Assorted chilled raw and blanched vegetables with spicy scallion miso dip
$16⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with hatcho miso dipping sauce

Osusume

$25⁰⁰

Truffle Mousse

With dashi gelee and summer truffles
$14⁰⁰

Odashi Tomato

Tomatoes in chilled dashi, with umeshu plum foam
$15⁰⁰

Matsutake Soup

Clear soup with pine mushroom, ebi shinjo and mizuna
$16⁰⁰

Beet Tempura

Slow-roasted beets fried in tempura batter
$9⁰⁰

Ginnan

Roasted gingko nuts with sea salt
$26⁰⁰

House-Made Karasumi

Carefully cured by Chef Abe silver mullet roe bottarga with daikon radish
$15⁰⁰

Bora Tosaage

Seasoned fried mullet with katsuo bushi
$18⁰⁰

Uni Yuba Sashimi*

Tofu skin sashimi from Kyoto topped with fresh uni
$22⁰⁰

Anago Tempura

Sea eel fried with tentsuyu dipping sauce
$25⁰⁰

Truffle Chawanmushi

Steamed egg custard with Burgundy truffles

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Broiled Alaskan black cod marinated in saikyo miso
$20⁰⁰

Aburi Tasmanian Sea Trout*

Lightly seared Tasmanian sea trout with garlic soy
$16⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$24⁰⁰

Karei Kara Age

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
$22⁰⁰

Lobster Ishiyaki*

Stone grilled lobster with butter miso sauce
$22⁰⁰

Scottish Salmon Kama Amakarani

Fried salmon collar with negi & a black pepper - soy sauce vinaigrette
$27⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass
$20⁰⁰

Kampachi Kama

Grilled young yellowtail collar from Japan
$10⁰⁰

Fried Oyster

Panko breaded Jumbo Pacific oyster with hatcho miso

Poultry

$22⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic soy
$16⁰⁰

Crispy Fried Chicken

Seasoned with aromatic rock salt
$15⁰⁰

Mochi Croquette

Potato and Hudson Valley duck, rolled in mochi rice cake and fried, served in dashi broth

Meat

not listed

Wagyu From Miyazaki, Japan*

Daily selection of A5 grade Japanese beef
not listed

Stone Grilled Kuroge Washugyu*

Daily selection of Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
$35⁰⁰

Kuroge Washugyu Yaki Shabu*

Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for searing
$24⁰⁰

Kurobuta Kakuni

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

Rice, Noodles & Soup

$27⁰⁰

Salmon Clay Rice Pot*

With side of salmon roe and shiso (allow 40 minutes)
$24⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$55⁰⁰

Burgundy Truffle Rice Pot

With maitake mushrooms (allow 40 mins)
$42⁰⁰

Matsutake Kani Rice Pot

With pine mushroom and snow crab (allow 40 mins)
not listed

Uni Don*

A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
$10⁰⁰

En Garlic Shiso Fried Rice
$17⁰⁰

Warm Soba Noodles

Buckwheat noodles in dashi broth with duck breast, spinach and scallions
$7⁰⁰

Asari Miso Soup

With manila clams
$12⁰⁰

Madai Kabuto Miso Soup

With a whole sea bream head

Sushi and Rolls*

$7⁰⁰

Toro Salmon Aburi Sushi

Lightly seared salmon nigiri sushi with garlic soy sauce
not listed

Uni

Sweet shrimp, cucumber, shiso, topped with sea urchin
$24⁰⁰

Snow Crab Tempura & Avocado

With white miso-vinaigrette dipping sauce
$20⁰⁰

Aburi Salmon & Avocado

With shiso and okra, yuzu kosho soy sauce
$18⁰⁰

Anago Bozushi

Grilled wild Conger sea eel with sweet shoyu cucumber
$21⁰⁰

Chu Toro Spicy Okaka

Marbled tuna, mizuna, onions and spicy bonito flakes
$15⁰⁰

Homemade Oshink

Housemade Nuka-Zuké pickled vegetables with yuzu
$15⁰⁰

Tofu & Avocado

Housemade tofu and avocado marinated in miso
$20⁰⁰

Magurozuke Taku

Marinated tuna and daikon pickle roll with shiso and katsuobushi bonito flakes

Dinner Menu

En Kaiseki

Soyokaze

not listed

O-Banzai

Chef's selection of three Kyoto-style appetizers. Sake & shochu accompaniment: Kitaya, Junmai (Fukuoka)
not listed

Chef's Sashimi Selection*

Sake & shochu accompaniment: Kan Nihonkai, Tokubetsu Junmai (Shimane)
not listed

Saikyo Miso Marinated Grilled Black Cod

Sake & shochu accompaniment: Ichinokura, Honjozo (Miyagi)
not listed

Freshly Scooped Tofu

Served with wari-joyu. Sake & shochu accompaniment: Kinoene, Junmai (Chiba)
not listed

Stone Grilled Organic Chicken

With garlic shoyu. Sake & shochu accompaniment: Masumi Okuden, Junmai (Nagano)
not listed

Warm Soba

Buckwheat noodles in warm dashi broth. Sake & shochu accompaniment: Fukiage, Barley Shochu (Kagoshima)
not listed

Kisetsu No Ice Cream

Seasonal ice cream. Sake & shochu accompaniment: Kurosawa, Nigori Sake (Nagano)

Nohara {Vegan}

not listed

Zensai

Mozuku seaweed, konnyaku, yuzu daikon, hijiki, fresh scooped tofu. Sake & shochu accompaniment: Hakkaisan, Ginjo (Niigata)
not listed

Smoked Yuba Tofu Salad

With truffle soymilk dressing. Sake & shochu accompaniment: Ryusei Tokubetsu Junmai (Hiroshima)
not listed

Yaki Nasu

Grilled eggplant with kobucha broth. Sake & shochu accompaniment: Hanagaki, Junmai Ginjo (Fukui)
not listed

Oshinko Roll

Housemade nuka zuké pickled vegetable sushi roll. Sake & shochu accompaniment: Hana Kizakura, Junmai Ginjo (Kyoto)
not listed

Yasai Kushiage

Lightly fried vegetable skewers with hatcho miso sauce. Sake & shochu accompaniment: Kaikozu, Sweet Potato Shochu (Kagoshima)
not listed

Jyugokokumai Gohan

15 Grain rice with mushrooms. Sake & shochu accompaniment: Izumo Fuji, Junmai (Shimane)
not listed

Kisetsu No Sorbet

Seasonal sorbet. Sake & shochu accompaniment: Yama Yuzu, Yuzu Citrus Sake (Kochi)

Aozora

not listed

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)
not listed

Chef's Sashimi Selection*

Sake & shochu accompaniment: Tateyama Junmai Ginjo (Toyama)
not listed

Lobster Nibitashi*

With fresh uni and uni sauce. Sake & shochu accompaniment: Kagatobi, Yamahai Junmai (Ishikawa)
not listed

Matsutake Soup

Clear soup with pine mushroom and chrysanthemum greens. Sake & shochu accompaniment: Tenryo, 3 Year Aged Junmai Daiginjo (Gifu)
not listed

Washugyu Steak*

Medium-rare Washugyu beef with yuzu miso and hatcho miso. Sake & shochu accompaniment: Yamatoshizuku, Yamahai Junmai (Akita)
not listed

Kani Kamameshi

Snow crab and maitake rice pot. Sake & shochu accompaniment: Watari Bune, Junmai Ginjo (Ibaraki)
not listed

Kuri Panna Cotta

Chestnut cream. Sake & shochu accompaniment: Gasanryu Hazuki, Junmai Ginjo Nama (Yamagata)

O - Banzai

not listed

Zenmai Piri-Kara

Royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi
not listed

Hijiki

Hijiki seaweed, snow peas, green beans, shirataki, and soy beans in shoyu
not listed

Nasu & Zucchini Agebitashi

Fried Japanese eggplant and zucchini, chilled and marinated in dashi, with katsuobushi
not listed

Goma Ae

Chicken breast and brussel sprouts in sesame dressing
not listed

Buta Bara to Renkon No Kinpira

Shoyu-braised thinly sliced pork belly & lotus root
not listed

Shira Ae

Purple and yellow cauliflower and broccoli in tofu sauce
not listed

Kinoko Kiriboshi Daikon Ohitashi

Assorted Japanese mushrooms and sun-dried daikon radish with yuzu

Sashimi*

$28⁰⁰

Maguro

Lean tuna
not listed

Chu Toro

Medium fatty tuna
$35⁰⁰

Kampachi

Young yellowtail from Kagoshima, Japan
$24⁰⁰

Sawara

Local Spanish mackerel
$24⁰⁰

Salmon

From Scotland
$29⁰⁰

Kumamoto Oysters with Ponzu

1/2 dozen Kumamoto oysters from Washington state
$18⁰⁰

Engawa

Fluke fin with ponzu citrus soy
$40⁰⁰

Assorted Sashimi

Sommelier's Seasonal Selections

$23⁰⁰

Iwc Trophy Flight

Award-winning sakes. Mio sparkling, Dewazakura Oka Junmai Ginjo, Yamatoshizuku Yamahai Junmai
$27⁰⁰

Kitaya 39

(Fukuoka) junmai daiginjo. Silky and fruity, competition class Chef Abe's favorite, from his hometown!
$30⁰⁰

Kiseki No Osake

(Okayama) junmai daiginjo. Made with biodynamic Omachi rice refined, complex and well balanced
$38⁰⁰

Japanese Whisky Flight

Coffey grain (Nikka) , Yamazaki 12yr (Suntory) , Iwai tradition (Mars)

Freshly - Made Scooped Tofu

$11⁰⁰

Freshly - Made Scooped Tofu

Served warm or chilled with wari-joyu made hourly

Salads

$30⁰⁰

Kuroge Washugyu Shabu Shabu Salad*

Thinly sliced rib eye from Lindsay Ranch, OR, lightly cooked, with assorted vegetables, lettuce and sesame dressing
$22⁰⁰

On Buta Shabu Salad

Mugi Fuji pork belly and pork loin with mizuna greens and kaiware sprouts, served warm with soy dashi broth
$22⁰⁰

Raw Tuna & Avocado Salad*

Big Eye tuna and avocado with wasabi soy dressing
$12⁰⁰

Tofu Salad

Mizuna greens, cherry tomatoes, kabu and jako (baby sardines) with yuzu dressing
$12⁰⁰

En House Salad

Mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing
$15⁰⁰

Kaisou Salad

Assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing
$15⁰⁰

Kurobuta Natto

Ground Berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

Vegetables

$6⁰⁰

Edamame

Chamame soaked in dashi
$13⁰⁰

Age Dashi Tofu

Tofu lightly fried in a savory dashi broth with assorted mushrooms
$14⁰⁰

Yama-Imo Isobe-Age

Mountain yam and edamame wrapped in nori, fried served with arajio natural sea salt
$10⁰⁰

Shimonita Konnyaku

Imported from Japan, devil's tongue vegetarian sashimi served chilled with white miso-vinegar dipping sauce
$8⁰⁰

Oshinko

Assorted housemade nuka-zuké pickles
$18⁰⁰

Kinoko Tonyu Nabe

Assorted mushrooms and soy milk hot pot
$20⁰⁰

Vegetable Tempura

Assorted fried vegetables with yuzu and wasabi salts
$18⁰⁰

Tsumetai Yasai

Assorted chilled raw and blanched vegetables with spicy scallion miso dip
$16⁰⁰

Mushi Yasai

Steamed seasonal vegetables served with hatcho miso dipping sauce

Osusume

$25⁰⁰

Truffle Mousse

With dashi gelee and summer truffles
$14⁰⁰

Odashi Tomato

Tomatoes in chilled dashi, with umeshu plum foam
$15⁰⁰

Matsutake Soup

Clear soup with pine mushroom, ebi shinjo and mizuna
$16⁰⁰

Beet Tempura

Slow-roasted beets fried in tempura batter
$9⁰⁰

Ginnan

Roasted gingko nuts with sea salt
$26⁰⁰

House-Made Karasumi

Carefully cured by Chef Abe silver mullet roe bottarga with daikon radish
$15⁰⁰

Bora Tosaage

Seasoned fried mullet with katsuo bushi
$18⁰⁰

Uni Yuba Sashimi*

Tofu skin sashimi from Kyoto topped with fresh uni
$22⁰⁰

Anago Tempura

Sea eel fried with tentsuyu dipping sauce
$25⁰⁰

Truffle Chawanmushi

Steamed egg custard with Burgundy truffles

Seafood

$26⁰⁰

Saikyo Miso Black Cod

Broiled Alaskan black cod marinated in saikyo miso
$20⁰⁰

Aburi Tasmanian Sea Trout*

Lightly seared Tasmanian sea trout with garlic soy
$16⁰⁰

Ebi Shinjo

Shrimp fritters deep-fried with salt
$24⁰⁰

Karei Kara Age

Seasoned flounder fried with shishito peppers, tomato, scallions, and its bones, with spicy ponzu sauce
$22⁰⁰

Lobster Ishiyaki*

Stone grilled lobster with butter miso sauce
$22⁰⁰

Scottish Salmon Kama Amakarani

Fried salmon collar with negi & a black pepper - soy sauce vinaigrette
$27⁰⁰

Black Sea Bass Nitsuke

Shoyu-braised whole local black sea bass
$20⁰⁰

Kampachi Kama

Grilled young yellowtail collar from Japan
$10⁰⁰

Fried Oyster

Panko breaded Jumbo Pacific oyster with hatcho miso

Poultry

$22⁰⁰

Stone Grilled Organic Chicken

Served with wasabi salt, sansho salt and garlic soy
$16⁰⁰

Crispy Fried Chicken

Seasoned with aromatic rock salt
$15⁰⁰

Mochi Croquette

Potato and Hudson Valley duck, rolled in mochi rice cake and fried, served in dashi broth

Meat

not listed

Wagyu From Miyazaki, Japan*

Daily selection of A5 grade Japanese beef
not listed

Stone Grilled Kuroge Washugyu*

Daily selection of Black Angus beef from Lindsay Ranch, Oregon served with ponzu and sea salt
$35⁰⁰

Kuroge Washugyu Yaki Shabu*

Thinly sliced Washugyu Black Angus short rib from Lindsay Ranch, Oregon with a hot stone for searing
$24⁰⁰

Kurobuta Kakuni

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

Rice, Noodles & Soup

$27⁰⁰

Salmon Clay Rice Pot*

With side of salmon roe and shiso (allow 40 minutes)
$24⁰⁰

Jyugokokumai Rice Pot

15 grain rice with hijiki & edamame (allow 40 minutes)
$55⁰⁰

Burgundy Truffle Rice Pot

With maitake mushrooms (allow 40 mins)
$42⁰⁰

Matsutake Kani Rice Pot

With pine mushroom and snow crab (allow 40 mins)
not listed

Uni Don*

A generous portion of sea urchin, ikura (salmon roe) , mountain yam and mekabu seaweed over rice
$10⁰⁰

En Garlic Shiso Fried Rice
$17⁰⁰

Warm Soba Noodles

Buckwheat noodles in dashi broth with duck breast, spinach and scallions
$7⁰⁰

Asari Miso Soup

With manila clams
$12⁰⁰

Madai Kabuto Miso Soup

With a whole sea bream head

Sushi and Rolls*

$7⁰⁰

Toro Salmon Aburi Sushi

Lightly seared salmon nigiri sushi with garlic soy sauce
not listed

Uni

Sweet shrimp, cucumber, shiso, topped with sea urchin
$24⁰⁰

Snow Crab Tempura & Avocado

With white miso-vinaigrette dipping sauce
$20⁰⁰

Aburi Salmon & Avocado

With shiso and okra, yuzu kosho soy sauce
$18⁰⁰

Anago Bozushi

Grilled wild Conger sea eel with sweet shoyu cucumber
$21⁰⁰

Chu Toro Spicy Okaka

Marbled tuna, mizuna, onions and spicy bonito flakes
$15⁰⁰

Homemade Oshink

Housemade Nuka-Zuké pickled vegetables with yuzu
$15⁰⁰

Tofu & Avocado

Housemade tofu and avocado marinated in miso
$20⁰⁰

Magurozuke Taku

Marinated tuna and daikon pickle roll with shiso and katsuobushi bonito flakes

Disclaimer: Always check with the restaurant for availability and pricing of menu items. We are not liable for pricing or menu changes, but the information is intended to be accurate at the time posted. Listing of a menu does not mean that there is any affiliation, sponsorship or endorsement between Pho.com and the EN Japanese Brasserie restaurant.

EN Japanese Brasserie

Japanese Restaurant, Sake Bar

Dinner Menu

En Kaiseki - Soyokaze

O - Banzai

Chefs Sashimi Selection

Saikyo Miso Marinated

Freshly Scooped Tofu

Stone Grilled Organic Chicken

Chilled Soba

Kisetsu No Ice Cream

En Kaiseki - Aozora

Zensai

Smoked Sashimi Selection

Kaisen Yuba Tsutsumi

Corn Chawanmushi

Washugyu Sukiyaki

Uni Cha Soba to Temari Zushi

Ichigo Panna Cotta

O-Banzai

Zenmai Piri - Kara

Hijiki

Ingen to Mushidori Goma Ae

Buta Bara to Renkon No Kinpira

Shira Ae

Nasu Agebitashi

Kinoko Kiriboshi Daikon Ohitashi

Sashimi

Tuna

Kona Kampachi

Sawara

Salmon

Pearl Passage Oysters with Ponzu

Assorted Sashimi

Osusume

Corn Chawanmushi

Kaisen Shabu Shabu

Yaki Nasu to White Asparagus

Natsu Yasai to Nishoku Miso

Calf Liver Sashimi

Yaki Yasai to Ni Anago Ohitashi

Salads

Tasmanian Sea Trout Carpaccio

Kuroge Washugyu Shabu Shabu Salad

Raw Tuna and Avocado Salad

En House Salad

Tofu Salad

Kurobuta Natto

Vegetables

Edamame

Odashi Tomato

Age Dashi Tofu

Yama - Imo Isobe - Age

Shimonita Konnyaku

Oshinko

Kinoko Tonyu Nabe

Mushi Yasai

Seafood

Saikyo Miso Black Cod

Hotate Uni Miso

Ika Tosa Age

Lobster Ishiyaki

Buri Kama Kara Age

Ebi Shinjo

Amadai Kara Age

Black Sea Bass Nitsuke

Poultry

Stone Grilled Organic Chicken

Crispy Fried Chicken

Tori Dango to Yaki Yasai

Mochi Croquette

Meat

Stone Grilled Kuroge Washugyu

Kuroge Washugyu Yaki Shabu

Kurobuta Kakuni

Dassai Daiginjo Sake- Kasu Gyu- Tan

Rice, Noodles and Soup

Clay Rice Pot

Summer Truffle Rice Pot

Jyugokokumai Rice Pot