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Home :: CA :: Los Angeles County :: Los Angeles
8439 W Sunset Blvd WEST HOLLYWOOD, CA 90069
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traditional cooking on a bincho charcoal gill. Served with three dipping sauce - soy mustard, ginger and ponzu
chicken and green onions
chicken tenders with wasabi
chicken carttidge
chicken heary
chicken gizzard
chicken Liver
quail eggs
quail egg wrapped with smoked bacon
shiitake stuffed with minced chicken
chicken meatballs
chicken wings
aged rib eye
Salmon
chilean seabass
black cod with Asian bbq
yellowtail wrapped enoki mushrooms
shrimp with miso tarragon
shrimp wrapped with bacon in a chili garlic sauce
spicy tuna on grilled rice cakes
tempura rock shrimp with cilantro mayo and sesame jalapeno dipping sauce
oysters on the half shell (2)
seared tuna with ginger soy dressing and garlic chips
seared albacore sashimi with kjarashi ponzu and sliced onion salad
tuna carpaccio with wasabi soy turffle oil topped with parmesan cheese
amberjak sashimi with jalapenos and yuzu ponzu
japanese red snapper with pink peppercorn garlic olive oil and yuzu juice
thinly sliced halibut sashimi with spicy radish and ponzu
assorted sashimi with soy vinaigrette and baby mixed greens
monkfish liver pate with wakame
baked cod marinated with miso
tuna tartar with tokyo scallions and grated garlic soy and pine nuts
popcorn rock shrimp ceviche on wonton chips
1 skewer per order
baby mixed greens with soy ginger vinaigrette
sliced cucumber in rice wine vinegar
chilled boiled Spinach with ponzu sauce
mixed vegetables tempura
japanese eggplant with miso
sauteed chinese green beans with garlic sauce
japanese sweet pumpkin croquettes
tofu steak with shimeji mushroom
fresh seaweed salad mixed with baby mixed greens and ginger dressing
soy beans with sea salt
garlic
grilled asparagus
asparagus wrapped in bacon
cherry tomatoes wrapped in bacon
japanese shiitake mushroom
today's potato with butter and salt
shiitake wrapped asparagus with miso sauce
allow our chefs to serve you the highlights from our entire menu (minimum 2) (per person)
lamb chop marinated in soy garlic
short ribs in Asian marinade
free range chicken with ginger relish, yuzu pepper and sea salt
filet mignon wrapped around foie gras and asparagus
venison skewer with port wine reduction
quail with plum sauce
king crab legs
lobster with pink peppercorn miso glaze
the basics for this first time robata experience, chicken tenders, Salmon , chicken with green onions, ribeye, chicken meatballs, chicken wings (six skewers) (per person)
all time robata favaites in this culinary experience, items of sukesada, plus sea bass and tomato with bacon (eight skewers) (per person)
ultimate robata experience for the adventurous, items of masamune, plus shrim and chicken heat (ten skewers)
cooked over bincho charcoal
teppan style (4 oz)
filet mignon wrapped asparagus with soy mirin sauce
crispy chicken with cilantro mayo
chicken potsticker with soy chili sauce
okinawa style berkshire pork with karashi mustard
seared filet mignon with capers, parmesan cheese and karware sprouts
miso with clams
lobster miso
red miso with japanese mushrooms
miso with tofu and wakame
lemongrass and kafir lime leaf with shimeji musrhooms and jumbo shrimps
chilled buckwheat noodles with dipping sauce
chilled buckwheat noodles with mixed tempura
buckwheat noodles in broth with shrimp tempura
panfried noodles with jumbo prawns
shrimp tempura, Spinach, shimeji mushrooms.poached egg with udon noodles
grilled rice balls
free range chicken breast with teriyaki sauce on steamed rice
a trio of chicken skewer on steamed rice
sliced aged rib eye on steamed rice with a spicy Asian bbq sauce
shrimp tempura on steamed rice
fried rice with rock shrimp, egg, and asparagus
steamed rice
today's freshest catch
spicy tuna tempura with avocado (Cut)
California roll tempura with spicy cream sauce (Cut)
crab and avocado
softshell crab, cucumbers and daikon sprouts (Cut)
rainbow roll (Cut)
baked lobster, avocado and asparagus with soy paper (Cut)
spicy scallop roll topped with baked scallop dynamite (Cut)
shimp tempura and asparagus with spicy miso
rock shrimp tempura with jalapenos
crab wrapped with fresh water eel and avocado (Cut)
Salmon Skin, cucumber, gobo, scallions and bonito flakes
albacore with garlic
minced toro with pickled daikon
japanese cucumber
cucumber, asparagus and mizuna with ginger vinaigrette and shoesting potatoes (Cut)
tuna, shiso leaf and avocado
creamy baked crab (Hand)
trio of hand rolls wrapped with soy paper crab, toro and spicy yellowtail (Cut )
Salmon tempura and avocado
tuna, scallions, mayonnaise and sesame oil
Salmon, tuna, yellowtail, masago and ikura wrapped in cucumber (Cut)
skyy vodka with fresh pineapple, cantaloupe and watermelon
bacardi rum with fresh mint, lychee fruit, ginger, vanilla and fresh lime juice
midori, malibu rum, cointreau and cranberry juice
captain morgan's rum, cointreau and fresh lemon sour, cinnamon sugar rim glass
corzo blanco tequila with cointreau, fresh lemon sour, a whole squeezed lime served on the rocks. Salt optional
skyy citron and chambord with fresh lemon sour served with sugar rim glass
poochi poochi sake and hanger one mandarin vodka with fresh lemon sour and garnished with fresh tangerine
grey goose citron vodka and cointreau with fresh watermelon juice abd a splash of fresh lemon sour
junmal
junmal
ginjo
junmal daiginlo
organic
Sm
Sm
barley spirits (Sm)
daiginjo, ginjo, junmai
(fragrant flavor) premium sake good for an opertif, enjoy with light and simple food
(light and smooth flavor) goes well with refershing dishes
(rich flavor) full bodied, goes best with cooked, smoked or rich foods
1800ml
500ml
sake brewed using special methods
500ml
330ml
375ml
300ml
distilled Alcohol
750ml
