nigiri 1 pc on top of rice, sashimi 2 pcs sliced selections may very daily based on availability to ensure freshness

Akami

lean

Chutoro

medium fatty

Hamachi

Japanese wild yellowtail

Hirame

North Carolina fluke

Madai

Japanese red snapper

Shima Aji

Japanese yellow jack

Sake

fresh Scottish

Sake.

smoked Atlantic

Ebi

boiled shrimp

Black Tobiko

Spicy Tobiko

Wasabi Tobiko

Unagi

baked freshwater

Shiro Anago

poached with sweet sake

Ika

squid

Tako

octopus

Uni

sea urchin

Spicy Mono

spicy octopus roll topped with spicy tuna tartare and sweet eel sauce

Crispy Shrimp and Salmon

panko shrimp roll topped with soy marinated salmon and wasabi tobiko sauce

California with snow crab

Tuna

Spicy Tuna

Spicy Octopus

Salmon

Yellowtail Scallion

Unagi Avocado

Panko Shrimp

additional ingredients $0.75

Avocado

Cucumber

Asparagus

Shiitake Mushroom

Plum Paste with Mint Leaf

Oshinko

pickled radish

Yamagobo

Japanese mountain root

Japonais Consomme

clear madai broth with shrimp dumplings and aromatic vegetables

Bibb Lettuce

hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso vinaigrette

Kani Kani

snow crab claws wrapped with shrimp and crab mousse served in a spicy passion fruit sauce

Tuna Flatbread

ahi tuna, mochi cheese with olive anchovy sauce on fresh made ohba and wakame crust

Tokyo Drums

spicy teriyaki drummettes with roasted scallion dipping sauce

Lobster Spring Rolls

lobster spring rolls with mango relish and blood orange vinaigrette

Crab Cakes

pan seared lump crab cakes with soy mustard sauce

Manju Buns

homemade steamed buns with braised pork and scallions with hot mustard sauce

Shiitake Rice Casserole

Steamed Broccolini

Satsumaimo Pommes Frites

specialties from the hot kitchen, japonais proudly serves American raised wagyu beef which honors the traditional Japanese method

Madai Mushi

sake poached madai, sansho seared diver scallop with Japanese eggplant stew and black bean vinaigrette

Miso Barramundi

pan seared Australian bass with a miso glaze and fried cheeks

House Smoked Wagyu Rib Eye

pan seared 8 oz ribeye served with stewed satsumaimo potatoes and wasabi ponzu

specialties from the hot kitchen, japonais proudly serves American raised wagyu beef which honors the traditional Japanese method

Wagyu

sirloin tip wagyu beef cut with shishito peppers, shimeji mushrooms and kirin light beer fondue

Seafood

oysters, sweet shrimp, king crab, and diver scallops served with yuzu butter

specialties from the hot kitchen, japonais proudly serves American raised wagyu beef which honors the traditional Japanese method

Wagyu Carpaccio

thinly sliced wagyu beef with yuzu and dark soy ginger sauce

'The Rock'

thinly sliced marinated New York strip steak cooked on a hot rock presentation

Smoked Wagyu Robata

skewered wagyu ribeye with asparagus and wasabi ponzu - 2 oz per piece

Filet Mignon

8 oz, filet grilled with uni butter, white miso potato puree and grilled asparagus

Tuna Steak

ahi tuna grilled over roasted scallion potato puree, tempura maitake mushrooms and wasabi glaze

Grilled Hamachi

Hawaiian hamachi served with crispy shrimp and scallop dumplings in a light wild mushroom broth

Salmon Japonais

nori skin encrusted Atlantic salmon with sweet shrimp, horseradish oyster leek stew and curry oil

Chestnut Chicken

roasted organic chicken with chestnuts and shiitake rice in a ginger lemon sauce

Carpaccio Lamb Tataki

seared mustard peppercorn encrusted lamb loin with ginger honey dressing

Foie Gras Torchon

house made with caramelized granny smith apple, walnut salad and vanilla - tapioca sauce

Hawaiian Hamachi

thinly sliced yellowtail in a sesame soy yuzu vinaigrette

Ahi Tuna Ceviche

yuzu and white soy marinated ahi tuna with English peas and tempura shallots

Japonais Cocktail

with ginger horseradish mignonette, tomato sake and mango mojo sauces east coast or west coast oysters colossal shrimp

Kani Nigiri

2 pcs spicy baked king crab

Yukke Toro

toro tartare with quail egg and chef's special soy