Cold Appetizers

Hiyayako ……………….…………………...………...…………………………………..……… 4.5
(Silken Tofu With Scallion + Bonito Flakes)

Oshitashi …………………………………………….……………………………………………... 5.
(Chilled Spinach Served With Toasted Sesame Seeds + House Tempura Sauce)

Tako Su …………………………………………..……………………………………………....... 7.
(Octopus + Cucumber With A Sunomono Vinaigrette )

Tataki – Lightly Seared +Thinly sliced ……………………………………………..……….….. 9.
(Choice of: Tuna + Ponzu Sauce | White Tuna + Organic Mustard Seed Dressing)

Yellowtail Tartar …………………………………………………………………………………… 9.
(With Jalapeno, Pine Nuts + Ginger Soy)

Yellowtail Jalapeno …………………………………………………………………..………….… 9.
(Thinly Sliced Yellowtail + Jalapeno In Yuzu Vinaigrette )

Sushi Sampler .................................................................................................……......... 12.
(Five Select Pieces of Sushi – Each With own Sauce and Preparation)

Sashimi Sampler ……………………………………………………………………………….… 16.
(Chef’s Selection of Four Fish – Each With own Sauce)

Kitchen Appetizers

Eda Mame ………………………………………………………………………………………... 4.5

Yasai Gyoza ……………………………………………………………………….…………….…. 5.
(Steamed Vegetable Dumplings)

Gyoza …………………………………………………………………………………………….…. 5.
(Pan Fried Pork + Vegetable Dumplings)

Shumai ……………………………………………………………………………...………………. 5.
(Steamed Shrimp Dumplings)

Wasabi Shumai ……………………………………………………………….………………...…. 6.
(Steamed Pork Dumplings)

Age Dashi Tofu ……….……………………………………………………….…………………... 5.
(Fried Tofu With Tempura Sauce)

Tempura ………………………………………………………………….……………….............. 6.
(Fried Shrimp + Vegetables Served With Tempura Sauce)

Soft Shell Crab …………………………………………………………………………………….. 7.
(Fried Soft Shell Crab With Ponzu Sauce)

Nasu Yaki …….…………………………………………………………………………………….. 5.
(Sauteed Japanese Eggplant With A Spicy Sauce)

Yakitori …………………………………………………………………………………………….... 6.
(Marinated Chicken Breast On Skewers)

Beef Negimaki ………………………………………..…………………………………………… 7.5
(Sliced Beef Rolled With Scallion)