sushi bar

nigiri & sashimi
Nigiri Served As 1 Piece on Top of rice, and Sashimi Served As 2 Pieces Sliced (please Allow For Extra Time As Sashimi and Nigiri Pieces Are Individually Prepared to order)
tuna
Akami lean			4	8
Chutoro medium fatty			6	12
Otoro fatty			8	16
white fish
Hamachi japanese yellowtail			4	8
Hirame north carolina fluke			3	6
Madai japanese red snapper			5	10
Shima Aji japanese yellow jack			5	10
fish roe
Black Tobiko			3	6
Spicy Tobiko			3	6
Wasabi Tobiko			3	6
Ikura salmon roe			3	6
salmon
Sake fresh scottish			4	8
Sake smoked atlantic			4	8
Zuke soy marinated			4	8
shrimp
Ebi boiled shrimp			3	6
Botan Ebi sweet raw shrimp			4	8
eel
Unagi baked freshwater			4	8
Aka Anago poached with soy			5	10
Shiro Anago poached with sweet sake			5	10
others
Ika squid			3	6
Tako octopus			3	6
Mirugai giant clam			5	10
Uni sea urchin			6	12
les spécialités de la maison
Specialties From the Sushi Bar
Kani Nigiri spicy baked king crab				10
Bin Cho seared baby tuna sliced sashimi style with arugula and shaved daikon in a citrus vinaigrette				13
Yukke Toro toro tartare with quail egg and chef's special soy				24
Sashimi Japonais otoro, whitefish, botan ebi, and zuke sake				38
Sakana Carpaccio thinly sliced tuna, whitefish and salmon with individual sauces				16
chef's special rolls
Crispy Shrimp and Salmon panko shrimp roll topped with soy marinated salmon and wasabi tobiko sauce				16
Spicy Mono spicy octopus roll topped with spicy tuna tartare and sweet eel sauce				16
Tuna Tuna Salmon salmon roll topped with sliced tuna and avocado wasabi tobiko sauce				16
maki mono
California with snow crab				12
Tuna				6
Spicy Tuna				7
Spicy Octopus				7
Salmon				6
Unagi Avocado				8
Yellowtail Scallion				6
Panko Shrimp				9
Soft Shell Crab				11
vegetable mono
Additional Ingredients $0.75
Avocado				5
Asparagus				5
Cucumber				5
Shiitake Mushroom				5
Plum Paste with mint leaf				5
Oshinko pickled radish				5
Yamagobo japanese mountain root				5
Kaiware japanese radish sprouts				5

principal kitchen

les soupes
Soup
Miso white miso with wakame, scallions and tofu				4
Japonais Consomme clear madai broth with shrimp dumplings and aromatic vegetables				8
les salades
Salads
Bibb Lettuce hydroponic bibb lettuce, cucumber and tomato carpaccio in a red miso vinaigrette				8
Kaiso marinated sweet vinegar seaweed salad with fresh cucumbers and toasted sesame				6
Unagi Grill grilled romaine, radicchio and unagi in a lemon mustard vinaigrette				14
les entrées froides
Cold Appetizers
Carpaccio Lamb Tataki seared mustard peppercorn encrusted lamb loin with ginger honey dressing				12
Foie Gras Torchon house made with caramelized granny smith apple, walnut salad and vanilla-tapioca sauce				18
Hawaiian Hamachi thinly sliced yellowtail in a sesame soy yuzu vinaigrette				14
Sweet Shrimp Ceviche ginger yuzu marinated raw sweet shrimp with avocado mousse and fried taro chips				16
Japonais Cocktail with ginger horseradish mignonette, tomato sake and mango mojo sauces
East Coast or West Coast Oysters 3 or 6 pieces			6	12
Colossal Shrimp 3 or 6 pieces			16	32
les entrées chaudes
Hot Appetizers
Kani Kani snow crab claws wrapped with shrimp and crab mousse served in a spicy passion fruit sauce				16
Tuna Flatbread ahi tuna, mochi cheese with olive anchovy sauce on fresh made ohba and wakame crust				14
Tokyo Drums spicy teriyaki drummettes with roasted scallion dipping sauce				9
Lobster Spring Rolls lobster spring rolls with mango relish and blood orange vinaigrette				16
Crab Cakes two pan seared lump crab cakes with soy mustard sauce				16
Manju Buns homemade steamed buns with braised pork and scallions with hot mustard sauce				8
Madai Cartoccio japanese snapper with shimeji mushroom and bamboo in a soy butter sauce				12
les plats principaux
Main Courses
Filet Mignon (8 oz.) filet grilled with uni butter, white miso truffled potato puree and grilled asparagus				28
Tuna Steak ahi tuna grilled over roasted scallion potato puree, tempura maitake mushrooms and wasabi glaze				24
Grilled Hamachi hawaiian hamachi served with crispy shrimp and scallop dumplings in a light wild mushroom broth				24
Salmon Japonais nori skin encrusted atlantic salmon with horseradish oyster leek stew and curry oil				22
Chestnut Chicken roasted organic chicken with chestnuts and shiitake rice in a ginger lemon sauce				22
Roasted Lamb Rack grilled double cut lamb rack with japanese vegetables served with spiced pear and sour plum sauce				28
les spécialités de la maison
Specialties From the Hot Kitchen
appetizers
Wagyu Carpaccio thinly sliced wagyu beef with yuzu and dark soy ginger sauce				10
The Rock thinly sliced marinated new york strip steak cooked on a hot rock presentation				14
Smoked Wagyu Robata skewered wagyu beef with green and white asparagus and wasabi ponzu				26
toban yaki
Wagyu zambutan wagyu beef cut with shishito peppers, shimeji mushrooms and kirin light beer fondue				26
Seafood oysters, sweet shrimp, king crab, and clams served with yuzu butter				24
Jumbo Asparagus green and white asparagus served with sansho and lemon sea salt				9
entrees
Madai Mushi sake poached madai, sansho seared diver scallop with japanese eggplant stew and black bean vinaigrette				26
Miso Zuke Barramundi broiled miso marinated australian bass with a peach sansho glaze				28
House Smoked Wagyu Rib Eye (10oz) grilled rib eye served with truffled miso potato puree, grilled asparagus and kirin beer fondue				58
Le Quack Japonais maple leaf smoked duck with hoisin sauce, mango chutney and mushu wraps				24
sides
Shiitake Rice Casserole				5
Steamed Broccolini				5
Satsumaimo Pommes Frites				5
Truffled Potato Puree				5