Katsu

whole flounder, fileted and deep fried

from washington

tofu curd

($24 to $38). grilled yellowtail jaw

(silver codfish) from alaska

grilled squid

with sesame sauce

japanese pickles

with daikon radish

fillet mignon

marinated in saikyo miso-paste

wagyu beef tripe, garlic, scallions

veal liver and garlic chives

with miso and quail egg

cucumber and seaweed with sashimi in vinaigrette

salmon, shrimp, chicken, kamaboko fishcake, tofu, seasonal mushroom, nappa, scallions, shirataki noodles in seafood broth

beef rib eye, tofu, nappa, shiitake mushroom, scallions & shirataki noodles in sukiyaki broth

chef's choice of sashimi

chef's choice of nigiri

from boston.

from boston

from tsukiji, tokyo

with ikura (salmon roe) from scotland

with french burgundy truffle

(marinated mackerel) with battera konbu

(sea urchin) from seattle

(fanny bay) from canada

with fried head with russian oscietra caviar.

(giant sweet shrimp) with fried head.

boiled shrimp.

fresh water eel.

poached octopus

squid

salmon roe

flying fish roe

egg omelet

tuna

yellowtail with scallions

with scallions

with plum sauce and shiso leaf

with scallions

with cucumber

with cucumber

broiled eel with cucumber

fried oyster, sunny lettuce and mayo

soft shell crab, avocado, masago and mayo

king crab, sunny lettuce and mayo

tuna, yellowtail, masago, king crab, avocado & cucumber

marinated mackerel, sushi ginger, scallions and battera konbu

mountain yam, ume plum sauce and shiso leaf

fermented soybeans and scallions