Our Menu

Chef’s selection of assorted sashimi | Add Hokkaido Uni

Assorted sashimi over sushi rice.

Chef’s selection of 7 pcs nigiri.

Shoyu koji marinated bluefin tuna and octopus grated mountain yam, wasabi, quail egg.

Raw mozuku seaweed from Okinawa, tosazu vinegar sauce.

Raw wakame seaweed, house cured pollock roe, Kyushu octopus, sliced cucumber.

Cubes of Lone Mountain Imperial Wagyu ribeye seared and served with soy-citrus steak sauce.

Local black cod from Half Moon Bay marinated in Den sake lees served grilled.

Liberty Duck slow cooked over 24 hours with garlic and rosemary, served with roasted baby potatoes.

Local little gem, pea tendrils, sunflower sprout, baby corn silk, raw wasabi & chrysanthemum dressing

Cold stretched noodles served with house dashi & umeboshi sauce, ginger and scallion, meant to be enjoyed at the end of the meal, served chilled.

Chef Asuka’s famous Japanese curry, slow cooked for days to achieve depth and complex flavor, served with crispy fried chicken katsu, rice and salad | Takeout Only

Panko crusted crispy fried chicken cutlet, served w/ house made katsu sauce.

Deep fried marinated chicken served w/ curry sansho salt.

Panko crusted fried oysters served w/ ume shiso tartar.

House smoked and grilled Norwegian mackerel.

Fried tofu with soy-dashi sauce, ginger, scallion, and bonito flakes | Vegetarian option available.

French fries served with curry sansho salt.

Heron Farm’s sustainably grown sea beans prepared kakiage style, served w/ matcha salt.

Fried green beans fritter served with curry sansho salt.

Flash fried shishito peppers with garlic soy sauce.

Seasonal assorted greens and vegetable salad with house made lemon ginger dressing.

House made soft tofu served with ginger and scallions.

Premium Japanese rice.

Sous vide egg.

House made hot sauce.

Pâtissier Minoru’s Basque cheesecake slice, rich creamy goodness.

House made ice cream infused with roasted great tea from Shizouka, Japan, with Straus Family Creamery’s organic cream.