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lunch

Seasonal Prix Fixe Japanese Lunch - Three Courses $29

appetizer - from our sushi bar
Tako Yawarakani slow-poached octopus				15
Fukko "daiginjo Sake Arai " ice-cured wild sea bass sashimi				18
Summer Rock Oyster ponzu & fresh lemon				14
Kumamoto Oysters ponzu granite, mitsuba leaf, house-pickled turnip				21
Sashimi & Tartare of Bluefin Tuna akami sashimi, toro tartare, caviar sauce				25
Yellowtail Sashimi Three Ways kanpachi, shimaaji, hamachi				27
appetizer - from the kitchen
Pumpkin Vichyssoise kabocha-squash soup				8
Home-made Tofu ginger soy				12
Salad of Market Greens mizuna, shiitake, shimeji, beets, grapefruit-avocado dressing				14
Degustation of Sea Lettuces eleven varieties of authentic japanese seaweed				14
Basil Soba kibinago anchovy, tomato confit, pickled cabbage				18
Lobster Americana mushrooms, miso butter rice				22
Kuruma Prawn Tempura seasonal vegetables				18
Awabi Risotto abalone, pickled wasabi leaf				20
main course - from our sushi bar
Sushi Omakase seven pieces plus a half roll chef's choice				28
Sashimi Omakase ten kinds of chef's choice				38
Tuna Flight three different cuts, two pieces of each, negitoro roll				55
Sashimi and Sushi Omakase				65
main course - from the kitchen
Sea Scallops & Squid Ink Risotto spinach & shiitake, sea urchin butter			22	36
Wild Salmon and Yellow Tail infused with sweet saikyo miso, soy-ikura butter			18	32
Ribeye of Texas Mishima Beef wasabi-celery root-potato puree, homemade ponzu				49
tasting plate $10
With Any Entree
Chawanmushi
Tako Yawarakani
Sashimi Tartare
Kumamoto Oysters
Homemade Tofu
Seasonal Tempura

lunch - handmade & handcut soba noodles $14

With Fresh Wasabi

topping for cold soba
Toasted Seaweed & Shiso Leaf				4
Ikura salmon roe				5
Uni sea urchin				7
Caviar				9
Caviar, Ikura & Uni				15
topping for hot soba
Seasonal Mushrooms				5
Kuruma Prawn Tempura				9
Anago Tempura				10
Duck with green onions				12

dinner

appetizer - from our sushi bar
Tako Yawarakani slow-poached octopus				15
Ikura Shoyu-zuke salmon roe marinated in dashi & sake-soy				12
Fukko "daiginjo Sake arai" ice-cured wild sea bass sashimi				18
Kumamoto Oysters ponzu granite, mitsuba leaf, house-pickled turnip				21
Sashimi & Tartare of Bluefin Tuna akami sashimi, toro tartare, caviar sauce				25
Yellowtail Sashimi Three Ways kanpachi, shimaaji, hamachi				27
appetizer - from our kitchen
Degustation of Sea Lettuces eleven varieties of authentic japanese seaweed				14
Lobster Salad avocado, pickled cucumber, black olive tapenade, soy vinegar gelee				22
Salad of Market Greens mizuna, shiitake, shimeji, beets, grapefruit-avocado dressing				14
Home-made Tofu ginger soy				12
Hojicha-tea Smoked Kurobuta berkshire pork belly, potato puree				14
Crab Croquette dijon mustard, foie gras hollandaise				16
Kobe Beef Tartare pickled daikon, quail egg, gochujang, honey				23
Foie Gras Terrine miso infused duck, raisin, brioche				21
Porcini & Kabocha Flan vegetable consommé				14
Grilled Matsutake & Sanma kuruma shrimp, sawagani-crab, ginko nuts, foie butter				20
main course - from our sushi bar
Sushi Omakase ten pieces of chef’s choice				55
Sashimi Omakase ten kinds of chef’s choice				60
Tuna Flight five different cuts, two pieces of each				75
Sashimi and Sushi Omakase sixteen varieties of seasonal selection				95
main course - from our kitchen
Matsutake & Uni Risotto sea urchin and grilled mushroom				30
Seared Sea Scallops squid ink risotto, spinach & shiitake, sea urchin butter			22	36
Wild Salmon and Yellow Tail infused with sweet saikyo miso, soy-ikura butter			18	32
Slow Roasted Country Chicken "yu-an" with sweet sake, citrus caramelized mirepoix, glazed burdock				32
Cherry Wood Smoked Duck red miso & veal reduction				35
Kuruma Prawn Tempura seasonal vegetables				34
Ribeye of Texas Kobe Beef wasabi-celery root-potato puree, homemade ponzu				49

dinner - handmade & handcut soba noodles $14

With Fresh Wasabi

toppings for cold soba
Toasted Seaweed & Shiso Leaf				4
Ikura salmon roe				5
Uni sea urchin				7
Caviar				9
Caviar, Ikura & Uni				15
toppings for hot soba
Seasonal Mushrooms				5
Kuruma Prawn Tempura				9
Anago Tempura				10
Duck with green onions				12
matsutake soba & ten-seiro $30
Served Hot with grilled mushroom
Served Cold with tempura
dessert
Peach Parfait custard cream, peach compote, peach sorbet				7
Coffee Jelly vanilla ice cream				7
Apricot Compote ricotta cheese sorbet, rhubarb sauce				8
Trio of Home-made Ice Cream & Sorbet				8
Shiratama Parfait red beans, green tea ice cream				8
Sweet Potato Tiramisu mango sorbet				9
Almond Tofu sake syrup, almond tuille, passion fruit sorbet				9
Rice Pudding Tempura a la Mode sake-kasu ice cream				10
Flourless Bitter-sweet Chocolate Cake vanilla ice cream				10
Matcha-chocolate Cremaux lychee sorbet				10
special cocktails
Lychee Martini lychee, vision vodka, sake				16
Marconi aperol, beefeater gin, lemon juice and sparkling wine
Passion Fruit Sake Caipirinha hoyo genji, passion fruit infused iichiko, fresh lime				14
Watermelon Shiso Mojito fresh watermelon, mount gay eclipse, shiso, lime				15
Ginger Storm house infused gosling’s rum, canton ginger liqueur, grilled oranges				13
Tokyo Manhattan yamazaki 12 year, sweet vermouth, bitters, japanese plum				15
Sparkling Yuzu hou hou shu, yuzu				18
drinks
Hitachino Nest Ale white ale, red rice ale, classic ale				9
Yebisu				(11.3oz) 10
Echigo Stout				(11.15oz) 11
Sapporo				(16oz) 12
Echigo Koshihikari Rice Beer				(17oz) 16

wines by the glass

sparkling
Nv cava, ‘brut reserve’, Segura viudas, penedes, Spain				11
2007 Blanc de blancs, schramsberg, North coast, Usa				18
Nv champagne, ‘special cuvee’, bollinger, France				25
white
2009 Cote Du rhone, ‘belleruche’, m.chapoutier, rhone, France				9
2009 Riesling, ‘terrasen’, tegernseerhof, wachau, Austria				13
2009 Gruner veltliner, ‘grand gru’, steininger, kamptal, Austria				16
2008 Sancerre, la poussie, loire, France				18
2008 St. aubin, Patrick miolane, burgundy, France				20
rose
2010 Zweigelt rose, mittelbach, sudosterreich, Austria				11
red
2005 Chateau vignol, bordeaux, France				11
2008 Blaufrankish, Leo hillinger, burgenland, Austria				13
2008 Santenay, ‘vieilles vignes’, Bruno colin, burgundy, France				16
2009 Pinot noir, Evening land, Aola-amity hills, oregon, Usa				17
sweet
2007 Sauternes, Chateau de cosse, bordeaux, France				15
dessert
Kikusui Funaguchi Honjozo sweet				13
Mito No Kairakuen plum liquor				8
new year's eve & six course chef 's tasting menu
1St seating: 5 Courses $110 / 6 Courses $125 (5:30-7:15pm to start). 2nd seating: 5 Courses $125 / 6 Courses $140 (8:15-10:00pm to start). Seasonal Hassun (5 Signature Ingredients Showcased on the plate)
Assorted Sashimi
Handmade Soba with the choice of topping
Sushi
Steak or Lobster
Dessert

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