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Miso butter and togarashi.
Tosazu sauce and bonito.
Chili nam pla sauce and mint.
Roasted mushrooms with sea salt and herbs.
Crispy tofu with spicy daikon oroshi.
Shrimp and vegetables.
4 oz. sweet miso cured cod.
Sea vegetable with sesame.
Assorted Japanese pickles.
Thai chili vinaigrette and peanuts.
Tofu, seaweed and scallions.
Tofu, seaweed and nameko mushrooms.
4 pieces. Sweet ginger soy and black pepper.
4 pieces. Chili, lemongrass and herbs.
4 pieces. Korean chili flakes and sesame seeds.
12 pieces. 4 of each flavor.
Grilled sashimi grade squid with soy butter.
Black Angus short ribs with rice.
Prince Edward Island mussels with garlic, sake, mitsuba and toast.
Maitake mushrooms with soft egg.
Squid leg and sea urchin.
Daikon, shiitake and tamago egg.
Sea urchin broth, ibokawa udon and caviar.
Lemon and sea salt. 1 skewer served with togarashi salt.
Japanese eggplant with sweet miso. 1 skewer served with togarashi salt.
Lemon and sea salt. 1 skewer served with togarashi salt.
Lemon and sea salt. 1 skewer served with togarashi salt.
Lemon and sea salt. 1 skewer served with togarashi salt.
Tare sauce. 1 skewer served with togarashi salt.
Tare sauce. 1 skewer served with togarashi salt.
Tare sauce. 1 skewer served with togarashi salt.
Tare sauce. 1 skewer served with togarashi salt.
Sea salt. 1 skewer served with togarashi salt.
2 diver scallops with sake miso butter. 1 skewer served with togarashi salt.
Lemon and sea salt. 1 skewer served with togarashi salt.
Garlic soy butter. 1 skewer served with togarashi salt.
Tare sauce. 1 skewer served with togarashi salt.