Tataki

Pan-fried organic soybeans with garlic-soy sauce.

House miso soup cooked with nameko mushrooms.

Sauteed with white miso and chili oil.

Boiled organic soybeans.

White and red miso, dashi, wakame, tofu.

Mixed green salad, cherry tomato, red onions, cashews, apple vinegar dressing.

Smoked beets, arugula, sliced orange, tofu, yuzu reduction.

Seaweed, sesame oil dressing.

Cucumber salad, seaweed, vinegar dressing.

Chef's assortment of sashimi served atop cucumber and seaweed, vinegar dressing.

Chef's choice.

Chef's choice.

Chef's choice.

Chef's choice.

Chef's choice.

Sampling of 5 tataki dishes, each paired with a complementary sauce.

Farmed arctic char, capers and yuzu reduction.

Pole-caught skipjack tuna, red onion, sweet mustard.

Pole-caught albacore tuna, garlic ponzu, scallions.

Farmed black sea bream, avocado, jalapeno ponzu, habanero masago.

Spanish pot-caught octopus, konbu sesame shoyu reduction togarashi.

Farmed Hokkaido scallops, citrus aioli, rice crackers, lemon zest, masago.

Tofu and vegetable dumplings.

Smoked beets, arugula, slice orange, tofu, yuzu reduction.

Boiled spinach in sesame shoyu reduction.

Grilled eggplant soaked in sweet mirin, shoyu, ginger.

Fried tofu served with daikon, scallions, light shoyu.

Grilled on the cob with sweet shoyu, butter, togarashi.

Japanese sweet and spicy peppers.

Sea salt, garlic oil, miso glaze.

Asparagus, avocado, carrot, spinach, radish, sprout.

Tempura eggplant, pepper, zucchini, carrot; garlic.

Grilled eggplant, avocado, takuwan, black and white misos, sesame.

Smoked bean curd, avocado, cream cheese.

Smoked beets, cashews, cream cheese, asparagus, avocado, sweet mustard, orange zest.

Asparagus, cucumber, avocado, tomato, pumpkin.

Sweet potato tempura roll topped with spicy tofu and fried onion.

Spinach, egg, bottle gourd, shitake mushrooms.

Spicy bean curd, cucumber.

Salt-and-pepper squid with 2 complimentary sauces.

Manila clams in sake, garlic, butter and scallions.

Sablefish marinated in a sweet a savory miso.

Pacific saury grilled with yuzu, salt, togarashi.

Greenlip mussels baked on the half-shell with spicy aioli.

Grilled eggplant soaked in sweet mirin, shoyu, ginger.

Japanese sweet and spicy peppers.

Fried tofu served with daikon, scallions, light shoyu.

Yakitori-style marinated chicken wings with kimchi citrus and sweet tamari glaze.

Ground pork or tofu and vegetable dumplings served with ponzu sauce.

Chicken mainated in garlic shoyu and sake, breaded and fried in the traditional Japanese style.

House smoked pork belly with jellyfish, plum, sake and shiso.

Sea salt, garlic oil, miso glaze.

Grilled on the cob with sweet shoyu, butter, togarashi.

Okinawan braised all-natural pork belly and root vegetables braised in shoyu, sake, black miso

Boiled spinach in sesame shoyu reduction.

The classic cucumber roll.

Traditional pickled bottle gourd.

Asparagus, avocado, carrot, spinach, daikon, sprouts.

Smoked wild Alaskan salmon, avocado, cream cheese.

Spinach, egg, bottle gourd, shiitake mushrooms.

Bean curd, vegan mayo, avocado.

Sweet pickled mackerel and ginger.

Spicy bean curd, cucumber.

Soked bean curd, avocado, cream cheese.

The classic tuna roll with albacore.

Cucumber wrap with a seasonal variety of fish, ponzu, shiso leaf, Masago (no rice).

Grilled eggplant, avocado, takuwan, black and white misos, sesame.

Spicy albacore, avocado, habanero masago, spicy aioli.

Sweet potato tempura, topped with spicy tofuna and fried onion.

Artic char, lemon, avocado, asparagus, red tobiko.

Spicy scallop, apple, seared albacore, avocado, yuzu tobiko.

Tempura spicy albacore, masago, scallions, sesame, secret sauce.

Shredded eggplant, red bell pepper, zucchini, carrot in tempura, fried garlic.

Smoked beets, cashews, cream cheese, asparagus, avocado, sweet mustard, orange zest.

Asparagus, cucumber, avocado, tomato, pumpkin.

Shrimp tempura, topped with faux-nagi (seared sablefish, sesame seeds, kabayaki sauce), avocado, wasabi tobiko.

Pole-caught wild tai snapper, New Zealand.

Wild diver-caught urchin, CA.

Smoked beet aioli, lemon zest.

Pole-caught albacore, North Pacific.

Seine-caught wild capelin roe, Canada.

Bottom longlined wild black cod, CA.

Sake, garlic shoyu, fresh wasabi.

Closed-farm striped bass, CO.

Traditional Japanese egg omelet.

Pole-caught skipjack tuna, Japan.

Pot-caught wild octopus, Spain.

Suspension-farmed scallop, Japan.

Aburaage (deep fried tofu pocket).

Marinated wild chum salmon roe, Alaska.

Trap-caught spot prawn, B.C.

Closed-farm arctic char, WA.

Seined wild Atlantic mackerel, Norway.

Saikyo white miso, white wine.

Sweet ume vinegar, avocado crema.

Farmed amberjack, Hawaii.