OUR MENU
Our menu is inspired by classic Japanese traditions
evoking the chef’s memories of home-cooked meals
with items suitable for any time of the day and for every palate.
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Reservation Times
Menu Item List
SNACKS
RENKON CHIPS aonori, curry kewpie 5
TSUKEMONO house made pickled vegetables 7
EDAMAME traditional or chili garlic 9
SPICY GREEN BEANS ginger, shallots, citrus zest 8
SKEWERS
JIDORI CHICKEN KARAGE yuzu tartar 14
PORK BELLY Japanese eggplant, spicy miso 14
ROCK SHRIMP TEMPURA wagiri togarashi kewpie 15
SKIRT STEAK sweet soy, shiso, garlic, ginger 14
TSUKUNE Japanese chicken meatball, kalbi, karashi mustard 13
COLD
SILKEN TOFU & TOMATO
avocado, gem lettuce, cucumber, sesame vinaigrette 14
WASABI AMBER JACK
kizami wasabi, daikon ponzu, micro shiso 23
YELLOWTAIL SERRANO
ninja radish, citrus ponzu 23
ALBACORE WARAYAKI
hay smoked, shiso, citrus soy, myoga 18
TAI YUZU
ninja radish, micro cilantro, yuzu vinaigrette 18
SALMON CARPACCIO
ginger, shiso, myoga, truffle amazu 19
TOSAKA SEAWEED
Japanese cucumber, heirloom tomato 10
SMALL HOT
SEARED TUNA CRISPY RICE avocado, spicy miso, pickled serrano 19
FARMER'S MARKET TEMPURA daikon oroshi, ginger, soy dashi 14
MISO SOUP tofu skin, wakame, scallions 6
RED MISO SOUP manila clam, aosa seaweed 8
STEAMED CLAMS dashi, sake, wild mushrooms, cherry blossom 15
THE CABBAGE red miso butter 10
JAPANESE MOUNTAIN YAMS tare, shichimi pepper, mizuna, bonito flakes 11
VEGETABLE FRIED RICE edamame, sunny side up egg, furikake 14
PORK GYOZA house made, soy vinegar, chiIi garlic, sesame 16
SHISHITO PEPPERS turnip puree, tare, bonito flakes, shimeji mushrooms, citrus zest 11
LARGE HOT
PORK BELLY
fresh ramen, tonkotsu broth, garden herbs, poached hen egg, wild shoots 26
TAI SNAPPER
dashi, shimeji mushrooms, cabbage, mitsuba, bamboo 24
AMERICAN WAGYU FLAT IRON
maitake & king oyster mushrooms, tare bordelaise, truffle hollandaise 39
BEEF SHORT RIB
tokyo turnip, thumbelina carrot, potato puree, horseradish 32
VEGAN NOODLE BOWL
rice noodle, miso daikon, peas, kelp 19
MISO BLACK COD
broccoli rabe, yuzu cream, wasabi greens, chiIi garlic 30
RIBEYE
soft potato, daikon ponzu, crispy spinach 34
VEGETABLE CURRY UDON
maitake mushroom, eggplant, asparagus, broccolini, peppers 18
TOKYO FILET
mustard greens, shoyu butter, chili garlic, tare bordelaise 38
UNI PASTA
lobster, bonito flakes, shiso, nori 37
NIGIRI & SHSHIMI
Bigeye Tuna mebachi maguro 9
Mackerel saba 9
Sea Bream tai 9
Amber Jack kanpachi 10
Fatty Tuna toro 18
Albacore binnaga maguro 9
Sea Urchin uni MP
Sweet Shrimp amaebi 14
Spanish Mackerel aji 9
Barracuda kamasu 13
Yellowtail hamachi 9
Golden Eye Snapper kinmedai 12
Scallop hotate 11
Striped Jack shima aji 9
Salmon sake 9
Salmon Egg marinated ikura 10
Fresh Water Eel unagi 9
Toro Taku pickled daikon 14
MAKI SUSHI
CLASSIC ROLLS
RAINBOW
spicy crab, tuna, salmon, yellowtail, avocado 19
SALMON
avocado 11
SPICY TUNA
spicy mayo, cucumber, serrano 11
BIGEYE TUNA
pickled gobo 10
BAKED BLUE CRAB
avocado, wasabi tobiko, soy paper 17
CALIFORNIA
crab, cucumber, avocado 14
TORO TAKU
fatty tuna, shiso, pickled daikon, scallion 13
VEGETABLE GARDEN
cucumber, asparagus, avocado, soy paper 12
SIGNATURE ROLLS
GOLDEN YUZU
chopped yellowtail, albacore, tuna, salmon, ikura, asparagus, cucumber, soy paper, yuzu miso, gold flakes 20
THE OYABUN
maine lobster, wagyu beef tataki, avocado, asparagus, garlic, nikiri soy 26
KAISEN
shrimp tempura, salmon, avocado, hokkaido scallop, spicy miso 20
NOTTONIGHT
big eye tuna, yellowtail, avocado, crispy garlic, daikon 19
SEARED TORO
bigeye tuna, asparagus, daikon, truffle nikiri soy 25
SALMON YUZU
cured salmon, asparagus, cucumber, avocado, gobo, yuzu tobiko, ponzu 25
DESSERTS
Yuzu Cheesecake 12
candied kumquats, mango anglaise
White Chocolate Bread Pudding 12
caramel & white chocolate sauces, fresh berries
+ add a scoop of vanilla ice cream (+$3)
Sorbet Trio 10
Chef’s choice
Hazelnut Chocolate Cake with Matcha Ice Cream 13
Wasabi white chocolate sauce
COCKTAILS
TSUMA reyka vodka, ginger elixer, passion fruit, yuzu, strawberry 16
HATTORI HANZO el jimador blanco tequila, lime, shishito, mezcal mist, furikake 15
KIYOMI iwai whisky, tozai nigori sake, lemongrass, lychee, lemon 15
OTTO hibiki whisky, luxardo maraschino liqueur, orange bitters, angostura bitters 20
THE HIGHBALL toki whisky, special soda water 12
YUZU BLOSSOM tozai sake, yuzuri, lychee, honey 14
MATANE makers mark whisky, laphroaig whisky, plum wine, cinzano rosso 1757 16
MIDORI amarás verde mezcal, st. germain, yuzu, cucumber, serrano chili, pineapple 16
TEIEN damrak gin, st germain, yuzuri liqueur, lime, watermelon, cucumber 15
YUKI awayuki strawberry gin, calpico, strawberry, honey, lemon 16
KIRI kikori whisky, lemon, egg white, cherry wood smoke 17
OTONANO AMASA haku Japanese vodka, matcha, calpico, yuzu, green tea 18
“COCKTAIL OF THE NIGHT” please ask your server 16
~ NO BOOZE ~ NO HANGOVER ~
CHIKA seedlip garden, passion fruit, agave, lemon, ginger 13
EMOJI COOLER seedlip spice, watermelon, basil, lemongrass, ginger 13
BEER - can
YoHo Aooni nagano ipa 11
YoHo Wednesday Cat nagano witbier 12
Echigo niigata lager 9
BEER – bottle
Iwate Kura Oyster Stout iwate 12
Kizakura Kyoto "Matcha IPA" kyoto 14
Echigo (17oz) niigata lager 12
Hitachino Espresso Stout ibarak 13
Hitachino Saison Du Japon ibaraki 13
Kawaba pearl pilsner gunma 12
Kawaba snow weizen gunma 12
SHOCHU glass/bottle
Umepon Plum & Orange kumomoto (10 glass / 60 bottle 750ml)
lichiko Barley oito (10 glass / 60 bottle 750 ml)
Torikai Rice kumomoto (88 bottle 750ml)
SAKE glass/bottle
Harushika junmai, (hyogo) Hot - very dry, earthy 10
Tozai "Living Jewel” junmai (kyoto) - silky, vibrant, dry 11/55
Tozai "Snow Maiden” junmai nigori (kyoto) - creamy, bright, fresh 11/55
Tozai "Blossom of Peace" plum ume shu (kyoto) - soft, slightly sweet, balanced 11/55
Kikusui "Funaguchi" nomo genshu (niigoto) 6.5oz can - mellow, creamy, rich 14
lkezo Sparkling Peach Jelly (hyogo) 6oz can - sweet, lightly fuzzy, unique 12
SAKE bottle
Suigei tokubetsu junmai (kochi) dry, gentle rice note 48
Seikyo "Takehara” junmai (hiroshima) soft, round, rustic 59
Nanbu Bijin tokubetsu junmai (iwate) aromatic, clean, balanced 69
Kurosawa ginjo Nigori (nagano) elegant, layered, misty 45
Mizubasho ginjo (gunma) soft, dry, quick finish 57
Dassai 45 junmai daiginjo (yamaguchi) dry, full body, round 63
Tatenokawa “Seiryu” junmai daiginjo (yamaguchi) light, tropical, vivacious 68
Hakkaisan junmai daiginjo sweet, creamy, smooth 70
Kubota "Hekiju” junmai daiginjo (niigata) dry, clean, hint of mineral 91
Ken daiginjo (fukushima) dry, clean, bold 135
Heaven junmai daiginjo (yamaguchi) lush, silky, dry 180
WINE
SPARKLING glass/bottle
Prosecco, Jeio by Bisol, Prosecco, Italy 12/48
Cremant de Limoux, Rose, Gerard Bertrand, Languedoc-Roussillon, France 14/56
Champagne, Taittinger Brut, Champagne, France 95
Champagne, Perrier-Jouet Grand Brut, Champagne, France 123
Champagne Rose, Moet Chandon "Imperial", Champagne, France 140
Champagne Rose, Louis Roederer Brut, Champagne, France 174
WHITE & ROSE glass/bottle
Pinot Grigio, Pighin, Friuli-Venezia Giulia, Italy 12/48
Sauvignon Blanc, Duckhorn, Napa Valley, California 15/60
Chardonnay, Imagery, Sonoma Coast, California 13/52
Rose, Maison Saleya, Cotes de Provence, France 12/48
Pinot Gris, King Estate "Backbone", Willamette Valley, Oregon 60
Grenache Blanc, Curran, Santa Ynez Valley, California 56
Riesling, Domaines Schlumberger "Les Princes Abbes", Alsace, France 52
Sauvignon Blanc, Jayson by Pahlmeyer, Napa Valley, California 70
Sancerre, Chateau de Sancerre, Loire Valley, France 78
Chardonnay, Stag's Leap Wine Cellars "Karia", Napa Valley, California 70
Burgundy, Olivier Lefaive, Puligny-Montrachet, France 169
Burgundy, Joseph Drouhin “Sécher”, Chablis Premier Cru, France 90
RED glass/bottle
Pinot Noir, Leese-Fitch, California 12/48
Malbec, Achaval Ferrer, Mendoza, Argentina 15/60
Cabernet, Daou Vineyards, Paso Robles, California 15/60
Pinot Noir, En Route by Far Niente, Russian River Valley, California 90
Pinot Noir, Joseph Phelps “Freestone Vineyards”, Sonoma Coast, CA 124
Burgundy, Chateau de Meursault, Savigny-les-Beaune, France 118
Cabernet, L'Ecole 41, Columbia Valley, Washington 82
Cabernet, Faust by Quintessa, Napa Valley, California 114
Merlot, Flora Springs, Napa Valley, California 64
Syrah/Grenache, Chateau la Sauvageonne, Languedoc-Roussillon, France 78
Bordeaux, Chateau Chantelune, Margaux, France 115
Red Blend, Overture by Opus One, Napa Valley, California 336
Red Blend, Tignanello by Antinori, Tuscany, Italy 340
The restaurant charges a 20% auto-gratuity on all food and beverage items for parties and groups of 5 or larger. The full amount of the gratuity is distributed to employees in the chain of service to the guests.