Osushi

Paired with hakushika daiginjyo and shoin hinjyo.

Paired with puchi sparkling junmai.

In sesame onion dressing with mesclun greens. Paired with hatchitsuru tokebetsu junmai.

With japanese mushroom ragout. Paired with kimoto honjoyzo.

With lemongrass and soy citrus marinade. Paired with kaori ginjyo.

Of sashimi, nigiri and maki, served with miso soup. Paired with ozeki osakaya chobei daiginyo and madoka genshu.

Paired with hakushika nama.

Soybean soup with scallions, seaweed, and tofu.

Lightly salted boiled green soybeans.

Shrimp dumpling served steamed or deep fried.

Fluke slice paper thin served with ponzu sauce.

5 thick slices of lightly seared organically grown beef that is served with daikon, garlic, onions, and a flavorful ponzu based sauce.

Diced raw tuna served in a crispy spring roll skin and seasoned with a light balsamic dressing.

Fresh giant clam with mustard sauce.

Assorted seafood marinated in a light vinagrette.

Seared tuna with nuta sauce, a white miso and sesame based sauce.

Sake, avocado, cucumber, scallions, and tobiko wrapped in daikon.

Raw tuna rolled with mango, cucumber, and lettuce, then wrapped in a rice paper served with a spicy korean chojang sauce.

Freshwater eel served tempura style.

5 thin slices of chutoro seasoned with sesame soy dressing and chives.

Fresh maine lobster claws and tail served tempura style.

Soft shell crab served tempura style with ponzu sauce.

Baby yellowtail served with a citrus based japanese sauce.

Octopus served atop asparagus with a plum dressing.

Assorted pieces of tuna, salmon, whitefish, and ika.

Diced tuna served with a yam potato puree and spicy cod roe.

Assortment of shrimp and vegetables.

Assortment of vegetables served tempura style.

Real crab, avocado, cucumber, and mayo rolled with tobiko and sesame seeds.

Tuna, and cucumber, with spicy mayo topped with potato crisp and yukke.

Eel, avocado, cucumber and tobiko, topped with tuna, whitefish, sake, covered with daikon and topped with wasabi tobiko.

Soft shell crab, avocado, cucumber, rolled inside out with tobiko and spicy mayo.

Deep fried yellowtail, kanikama, vegetables, and tobiko in a double layered roll.

Baked spicy salmon, lettuce, avocado and cucumber, served atop a homemade hot sesame oil.

Shrimp tempura, cucumber, avocado, and tobiko with spicy mayo.

Lobster salad, avocado, cucumber, and tempura bits, with spicy mayo.

Spicy scallop, lettuce, tobiko, daikon sprout, tempura bits.

Asparagus, sundried tomatoes, and mozzarella cheese topped with seared kobe beef, no soy sauce please with this one.

Fresh vegetables served tempura style with avocado, cucumber, lettuce and yamagobou, served atop and avocado soy puree.

Eel, avocado, cucumber and yamagobou roll topped with avocado and tobiko.

Kanikama, cucumber, yamagobou, oshinko, and chive maki, covered with shrimp and daikon with yuzu kosho on top and plum mayo on bottom.

Deep fried shrimp, lettuce, cucumber, avocado, and wasabi tobiko topped with tartar sauce.

Yellowtail, garlic, and scallions topped with daikon and jalapeno served atop pressed rice.

Eel and avocado served on top of pressed rice.

Saba topped with ginger, and scallion in hako style.

A rice and uni mixture topped with tuna tartar with a korean yukee sauce topped with white scallions, shiso and a quail egg.

Cucumber and smoked salmon salad mixed with rice, served atop thinly sliced salmon topped with chives and ikura garnished with a black bean sauce.

Live lobster tail served sashimi style.

Sashimi

Yellowtail

Salmon

Smoked salmon

Salmon roe.

Octopus.

Squid.

Egg.

Scallop

Bass.

Tuna belly.

Beef.

Fatty tuna.

Tuna.

Mackerel

Fluke.

Giant clam.

Real crab.

Flying fish roe.

Eel.

Saltwater eel.

Saltwater eel.

Sea urchin.

Blue fin tuna belly.

Fresh greens with japanese sesame soy dressing.

Seaweed seasoned in sesame.

Avocado, real crab, cucumber, and tobiko mixed with a light mayo vinagrette.

Same as above served atop thinly sliced salmon.

Fresh mixed greens with tuna and tempura bits, topped with tobiko.

Lightly seared whitefish on top of baby spinach and bell pepper with balsamic dressing.

Fresh greens with a balsamic vinagrette garnished with mangos.

One tekka maki and seven pieces of sushi.

One tekka maki and ten pieces of sushi.

Fifteen pieces of assorted sashimi.

Twenty one pieces of assorted sashimi.

One tekka maki, one california roll and one una avo roll.

Assorted sliced fish served on top of rice.

Simple, fresh, dry clean finish.

Soft, round, easy drink. hints of muscat raisins.

One of the best sake rices, very enticing, armoatic sake.

Fresh cherry aroma, white peach taste.

Gold medal winner, dry, light, packed with flavor.

Lively flavors of sweet grain.

Hints of fruit, a touch of peppery, very concentrated flavors.

Hints of fruit, a touch of peppery, very concentrated flavors.

polished powerful expression, notes of cocoa and cherry.

Very crisp, light fruit flavors.

Flavorful sake from organic rice, mineral accented by its own spring source.

Flavors of grain, hints of spice.

Very rich hints of caramel, lingering finish.

From 250yr old brewery, wonderful dry finish.

Very popular, soft, perfectly blended.

Fruity, pleasant taste, produced by cold fermentation.

Extra dry, rich, appealing, spicy taste.

Soft, flavorful.

Celebraty sake infused with gold flakes.

Simply delicious.

Smooth, pleasing, dry finish.

Classy sake, hint of anise.

Produced by kimoto method of brewing, rich flavor.

Brewed in oregon, traditional, rough filtered style of nigori, lightly sweet.

Pear infused sake.

Raspberry infsused sake.

Peach infused sake.

3 year old sake, very sweet, resembling sherry.

Warm sake, one of the best imported sakes for warming.

Plum wine. Most popular plum wine in japan, packed with the flavor of ume plums.

Plum wine. Blend of domestic white wine and plum essence, lightly sweet.

Plum wine. Imported plum wine from famous sake brewer.