Restaurant Menu

Tuna 3 WAYS

Tuna 3 WAYS

This dish features tuna prepared in three different ways: simmered with daikon radish, as fresh marinated tuna sashimi (2 pieces), and marinated in a sweet and sour vinegar sauce. It offers a variety of textures and flavors of tuna in one dish. Daikon radish is a common ingredient in Japanese cuisine, known for its mild flavor and crisp texture.

$ 18

Ankimo Mousse (Monkfish Liver) & Sweet Potato Chips

Ankimo Mousse (Monkfish Liver) & Sweet Potato Chips

Ankimo is monkfish liver, a Japanese delicacy often referred to as the 'foie gras of the sea.' This dish presents it as a mousse, likely creamy and rich, served with sweet potato chips for a contrasting texture and flavor. The truffle paste, pepper, and chives add further layers of complexity.

$ 22

Sashimi Natto Tartar

Sashimi Natto Tartar

This is a unique tartar dish combining mixed sashimi (raw fish) with natto (fermented soybeans), seaweed salad, mountain yam, sour plum, and Korean seaweed. Natto has a strong, pungent flavor and sticky texture that is an acquired taste. The other ingredients provide a mix of savory, sweet, and tangy flavors.

$ 14

Yuzu Salmon Crudo Tostada

Yuzu Salmon Crudo Tostada

This dish features fresh salmon crudo (raw salmon) marinated with yuzu (a Japanese citrus fruit), capers, onion, shiso (a Japanese herb), cream cheese, and avocado, served on a fried gyoza skin. The yuzu provides a bright, citrusy flavor, while the other ingredients add richness and texture. The fried gyoza skin provides a crispy base.

$ 9

Shirako (Mullet Milt)

Shirako (Mullet Milt)

Shirako is the milt (sperm sac) of a male mullet. It is a Japanese delicacy known for its creamy, custard-like texture. This dish offers it prepared either with truffle ponzu (a citrus-based sauce with truffle flavor) or as tempura (deep-fried in a light batter).

$ 16

Tsubugai & Wild Bluefin Tuna Sashimi Nuta

Tsubugai & Wild Bluefin Tuna Sashimi Nuta

This dish combines tsubugai (sea snail) and wild bluefin tuna sashimi with rapeseed blossom and fresh wakame seaweed, all tossed in a sweet Kyoto yuzu miso vinegar dressing. It's a combination of seafood with seasonal vegetables and a flavorful dressing.

$ 16

Hamachi & Mizu Tako Carpaccio Salad

Hamachi & Mizu Tako Carpaccio Salad

This is a carpaccio-style salad featuring hamachi (yellowtail) and mizu tako (water octopus) with an onion soy dressing. Carpaccio is a dish of thinly sliced raw meat or fish, and the onion soy dressing adds a savory and umami flavor.

$ 18

Kurobuta Rillettes

Kurobuta Rillettes

Rillettes are a French preparation similar to pâté, where meat is slow-cooked in fat until it's tender and then shredded and preserved in the fat. This version uses Kurobuta pork (a high-quality breed of Berkshire pig) and is served with special sansho (Japanese pepper) and toast.

$ 9

Jellied Beef Tongue "Japanese-Style Aspic"

Jellied Beef Tongue "Japanese-Style Aspic"

This dish features soft beef tongue that has been chilled in a flavorful broth jelly, creating a Japanese-style aspic. It includes kidney beans, wood ear mushroom, and ginger for added flavor and texture. Aspic is a savory jelly made from a meat broth or stock.

$ 5

Matsutake Gindara Chawamushi

Matsutake Gindara Chawamushi

Chawanmushi is a Japanese savory steamed egg custard. This version includes gindara (black cod), matsutake mushroom (a highly prized mushroom in Japan), chicken, fish cake, ikura (salmon roe), and snow peas. You can add sea urchin for an additional $8. It's a delicate and flavorful dish with a variety of ingredients.

$ 18

Yellowtail Meuniere

Yellowtail Meuniere

Meuniere is a French cooking method where food is lightly dredged in flour and then pan-fried in butter. This dish features yellowtail prepared in this style, served with a fried egg, shredded leeks, and mushroom sauce. It's a fusion of Japanese and French flavors.

$ 25

House made Shrimp & Hotate Spring Roll

House made Shrimp & Hotate Spring Roll

This is a house-made spring roll filled with shrimp, scallop, fish paste, and cilantro, served with a sweet chili sauce. Spring rolls are a common appetizer in Asian cuisine, and this version features a combination of seafood and fresh herbs.

$ 14

Crispy Rice Croquettes w/ Veal Sweetbreads

Crispy Rice Croquettes w/ Veal Sweetbreads

These are crispy rice croquettes filled with cheese risotto, maitake mushroom, and veal sweetbreads (thymus gland). Croquettes are small, breaded, and fried rolls, and this version features a combination of savory and rich ingredients.

$ 12

Grilled Smoked Hokke

Grilled Smoked Hokke

This dish features whole Atka mackerel from Kagoshima, Japan, that has been grilled and smoked. Kagoshima is known for its high-quality seafood, and smoking the mackerel adds a unique flavor.

$ 12

Black Cod & Kale Yanagawa Style

Black Cod & Kale Yanagawa Style

Yanagawa is a Japanese cooking style where ingredients are simmered in a broth and then topped with a beaten egg. This dish features black cod, kale, and burdock root prepared in this style. Burdock root is a common ingredient in Japanese cuisine, known for its earthy flavor and crunchy texture.

$ 18

Motsuni (Original Japanese Izakaya Menu!!)

Motsuni (Original Japanese Izakaya Menu!!)

Motsuni is a popular Japanese izakaya (pub) dish featuring simmered pork intestine with gobo root (burdock root), tofu, and konyaku (a type of yam cake). It's a hearty and flavorful dish often served as a snack or side dish.

$ 12

Snapper Fish Head "Kabutoni" (Traditional Japanese Stew)

Snapper Fish Head "Kabutoni" (Traditional Japanese Stew)

Kabutoni is a traditional Japanese stew made with a fish head, typically snapper, simmered with vegetables and tofu in a sweet soy sauce broth. The price varies depending on the size of the fish head.

$ 20

Tsumami Sampler

Tsumami Sampler

A selection of three small pickled side dishes chosen from the Tsumami menu. This allows diners to sample a variety of flavors and textures.

$ 17

Takana Pickles

Takana Pickles

Pickled Takana leaves, a traditional Japanese preserved vegetable. Takana is a type of mustard green, and pickling it preserves it and gives it a unique, slightly sour and spicy flavor. It is often served as a side dish or condiment.

$ 4

Seaweed

Seaweed

Seasoned seaweed, likely prepared with soy sauce, mirin, and other seasonings. Seaweed is a common ingredient in Japanese cuisine, known for its umami flavor and nutritional value.

$ 6

Iburigakko

Iburigakko

Smoked and pickled daikon radish, a specialty from the Akita prefecture in Japan. It is known for its smoky flavor and is often paired with cream cheese to balance the flavors.

$ 7

Shirasu

Shirasu

Boiled baby anchovies, a common Japanese ingredient. They are small, white, and have a delicate flavor. They are often served as a topping for rice or as a side dish.

$ 7

Takowasabi

Takowasabi

Octopus marinated with wasabi, a classic Japanese appetizer. The octopus is typically thinly sliced and the wasabi adds a spicy kick.

$ 7

Hotaru Ika

Hotaru Ika

Fermented firefly squid, a seasonal delicacy in Japan. Firefly squid are small squid that emit a bioluminescent glow. Fermenting them enhances their flavor and preserves them.

$ 8

Umesuisho

Umesuisho

Shark cartilage mixed with plum paste and tobiko (flying fish roe). This dish offers a unique texture and a combination of savory and slightly sweet flavors.

$ 8

Aburi Mentaiko

Aburi Mentaiko

Seared spicy cod roe, a popular Japanese appetizer. Mentaiko is cod roe that has been marinated in chili peppers and other seasonings. Searing it lightly enhances its flavor.

$ 8

Karasumi

Karasumi

Dried fish roe, a delicacy in Japan. It is made by salting and drying fish roe, typically from mullet. It has a strong, savory flavor and a firm texture.

$ 8

Mimiga

Mimiga

Simmered Okinawa-style pig ears. Pig ears are simmered until tender and have a slightly chewy texture. They are often seasoned with soy sauce, ginger, and other spices.

$ 8

Spicy Mimiga

Spicy Mimiga

Pig ears prepared in a Sichuan style, likely with chili peppers and other spices. This dish offers a spicy and flavorful twist on the traditional Okinawa-style pig ears.

$ 8

American Wagyu Beef Tataki

American Wagyu Beef Tataki

Lightly seared American Wagyu beef, thinly sliced and served with a dipping sauce. Wagyu beef is known for its marbling and rich flavor.

$ 20

Ankimo Mousse

Ankimo Mousse

Monkfish liver mousse served with sweet potato chips. Ankimo is the liver of the monkfish, a delicacy in Japan, often referred to as the 'foie gras of the sea'. It has a rich, creamy flavor.

$ 22

Kimchi

Kimchi

Traditional Korean fermented cabbage, seasoned with chili peppers, garlic, and other spices. Kimchi is known for its spicy and sour flavor and is a staple in Korean cuisine.

$ 5

Edamame

Edamame

Boiled soybeans, typically served in their pods and sprinkled with salt. Edamame is a popular snack in Japan and is known for its nutritional value.

$ 5

Garlic Edamame

Garlic Edamame

Edamame (boiled soybeans) seasoned with garlic and anchovy. This adds a savory and umami flavor to the traditional edamame.

$ 6

Moro Q

Moro Q

Fresh cucumber served with a miso dip sauce. Moro Q is a simple and refreshing appetizer, perfect for cleansing the palate.

$ 6

Piri Q

Piri Q

Spicy pickled Japanese cucumber. This is a refreshing and slightly spicy appetizer, perfect for stimulating the appetite.

$ 6

Homemade Tofu

Homemade Tofu

Freshly made tofu, likely served with a simple sauce or seasoning. Homemade tofu is known for its delicate flavor and smooth texture.

$ 8

Kiraku Green Salad

Kiraku Green Salad

A green salad featuring mizuna (Japanese mustard greens), arugula, shungiku (chrysanthemum greens), and red onion. This salad offers a mix of peppery and slightly bitter flavors.

$ 8

Omelette Salad

Omelette Salad

A salad featuring pork belly, shredded cabbage, and egg, dressed with mayonnaise and okonomiyaki sauce. Okonomiyaki sauce is a sweet and savory sauce commonly used on Japanese savory pancakes.

$ 12

Cabbage Pepperoncini

Cabbage Pepperoncini

Stir-fried cabbage with anchovy, garlic, whitebait (small fish), and karasumi powder (dried mullet roe). This dish offers a combination of savory, salty, and umami flavors.

$ 14

Beef Okonomiyaki

Beef Okonomiyaki

A savory Japanese pancake made with beef, konjac (a type of yam cake), cabbage, negi (Japanese leek), and egg, topped with okonomi mayo sauce. Okonomiyaki is a popular street food in Japan.

$ 18

Anchovy Broccoli

Anchovy Broccoli

Sautéed broccoli with anchovy, pine nuts, and garlic. This dish offers a combination of savory, nutty, and slightly bitter flavors.

$ 11

Clams

Clams

Steamed clams with butter. This is a simple and classic preparation that highlights the natural flavor of the clams.

$ 14

Buta-Kim

$ 16