Appetizer 

“edamame” soy bean  (add truffle flavor $2)   6.5

wasabi marinated raw octopus    7

steamed fresh monk fish liver  with ponzu   9.5

crab soy cream croquette    2pcs       8.5

fried squid legs     8.5

mini sashimi fish tacos  4pcs ( add extra piece $3 )    12

wagyu tacos truffle aioli  3pcs      18

homemade rich and creamy tofu   12

shishito pepper with malden salt   7

grilled Japanese eggplant with homemade sweet miso   10

blue crab rice cake 4pcs    10.5

spicy tuna rice cake 4pcs    10.5

gobo (burdock) root french fries         7.5



Salad

seaweed salad    8.5

organic green salad with salmon skin, jalapeño dressing    13



Carpaccio

Yellowtail sashimi, jalapeno yuzu ponzu       19

bluefin tuna sashimi, avocado and black truffle, balsamic soy    24

seared A5 wagyu-beef  with homemade  sweet citrus yuzu soy  sauce    24

scallop with garlic, ginger and chives with sizzling oil     16



Hot

black cod marinated by saikyo style miso    18

seafood steamed egg custard “chawan mushi”    10 / cup    add UNI on top / 19

sake steamed manila clam   14

Japanese style fried chicken “karaage”          11

grilled yellowtail collar "hamachi kama"    16

popcorn shrimp tempura with creamy spicy sauce   16



Soup
miso soup with fresh seaweed        3.8        
miso soup with manila stone clam     4.5        


Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.​