Fried soybeans and garlic.

Sauteed mushrooms and roasted veggies over spinach.

Fried eggplant and nameko mushrooms in veggie dashi.

Dry fried tofu with jalapeno, soy sauce and bonito. Vegetarian.

Cucumber and wakame seaweed salad with rice vinegar.

Maine sea urchin shooter with ponzu, quail egg and tobiko.

Vegetable and Maine scallop tempura nest, dipping sauce.

Minced tuna mixed with avocado, garlic, tobiko and sesame oil.

Miso hot pot with wild salmon, mushrooms and potatoes.

Fried white fish and mushrooms in a dashi amber sauce.

Seared 7 spice coated tuna over red onions and creamy ponzu.

Broiled black cod marinated in sake lees.

Sauteed pork, cabbage, onions and kimchi.

Bacon wrapped mochi and with sweet soy.

Rare beef and avocado tartare, with red onions, raw quail yolk and spicy Korean sauce.

Japanese fried chicken and boneless thigh meat.

Marinated Korean style beef short ribs with kimchi.

North Spore shiitake caps stuffed with Japanese chicken sausage.

Udon noodles cooked with clams, yuzu kosho, garlic and sake. Vegetarian.

Cabbage pancake with bonito and choice of bacon or mushrooms.

Fried rice ball in rich fish broth, topped with ikura or ume boshi.

Kimchi fried rice.

Vegetarian dashi, seaweed and veggie.

Rotating selection from dear dairy ice cream.