Fresh tuna and okra, served with grated mountain yam.

Seaweed wrapped around egg crepe with cod roe center.

Gluten free. Chopped boiled octopus and scallion, tossed in a sweet miso vinaigrette.

Gluten free. Fresh salmon, lightly marinated in vinegar seasoning, wrapped in paper-thin sliced daikon.

Gluten free. Homemade salted fresh squid.

Gluten free. Fresh mackerel, lightly marinated in vinegar seasoning, tossed with slivers of pickled white ginger.

Zosui is a traditional rice 'soup" dish, in which rice is lightly cooked in water or light broth, served with a variety of toppings.

Vegetarian. Sliced cucumber and bamboo shoots, tossed in a barley-miso based vinaigrette.

Vegetarian. Tofu, served in a light broth with seasonal vegetable garnish.

Deep fried daikon radish, eggplant and tofu, served in a light soy broth.

Vegetarian. Gluten free. Cold tofu, served with yuzu (Japanese citrus) infused miso sauce.

Vegetarian. Konnyaku yam-cake, served thin sashimi-style, served with a yuzu (citrus)-soy based.

Steamed seasonal mushroom, served with grated mountain yam.

Deep-fried seafood and vegetables, "tempura" style.

Vegetarian version.

Pork belly marinated in a sweet white miso sauce, grilled to perfection.

The standard chicken teriyaki served hachi ju hachi style, marinated in our homemade teriyaki-sauce.

The standard beef teriyaki served hachi ju hachi style, marinated in our homemade teriyaki-sauce.

House favorite: Grilled mackerel, seasoned and dried in-house.

Our version of the traditional shabu-shabu hotpot featuring yellowtail.

Duck steamed in rice-wine.

Vegetarian. Green vegetables, cooked "Yoshino" (with Japanese arrowroot starch) style.

Pork belly stewed in black rice vinegar.

House favorite: Mackerel stewed in red-miso.

Gluten free. Salmon steamed in a rice-wine broth.

Classic Japanese steamed seafood egg custard.

Freshwater eel, steamed with tofu and vegetable "Kenchin" style.

Yellowtail steamed with mountain yam.