EN Japanese Brasserie Menu

unique and sweet

high grade genmaicha with matcha

Tsuppai sour umeshu

Iwai wine cask matured in ex-pinot noir cask

Akashi single malt

rice whisky aged in oak

rice whisky from Okinawa

Titos vodka, cucumber, fresh lime juice, black pepper with a salt rim

Kimino Mikan, Roku Gin, sparkling wine, lemon twist

Takara Jun 35 barley shochu, shiso leaf, fresh squeezed grapefruit juice, yuzu

Iwai 45 Japanese Whisky, roasted black sesame, miso butter, cognac, sweet vermouth

Haku Japanese Rice Vodka, Toriba Coffee, Vicario coffee liqueur

fresh lemon juice and honey

shiso leaf, fresh squeezed grapefruit juice, yuzu, club soda

fresh squeezed pineapple juice, ginger

with honey

(Miyagi) Limited release Junmai Daiginjo from Niizawa Brewing. Uses local Kura no Hana rice polished down to an astonoshing 7% ratio and a strain of yeast that is only found in Niizawa Brewery. Rich and dry with hints of tropical fruit.

(Niigata) Junmai Daiginjo. The highest quality of sake by Kubota. Uses Koshitanrei sake rice made from two strains of the best sake rice and a unique polishing technique that takes twice as long to perform. This attention to detail creates a sublime, delicate and elegant sake. Floral first sip that leads to complex flavors and depth on following sips.

(Fukui) Limited release Junmai Daiginjo. Named after Kokuryu’s founder. Produced and matured in Kokuryu’s 220-year old original method. Smooth and distinct with flavors that linger.

(Fukui) Limited release Junmai Daiginjo. Second in the set that is named after Kokuryu’s founder. Years of gentle maturation at low tempuratures. Unparalleled mellowness and full flavor.

(Hyogo) Junmai Daiginjo. Brewed in beyond perfect conditions. Uses only organically grown rice that is dried naturally. Very light nose or honeysuckle and musk melon. Semi-dry and medium body with a gorgeous depth of flavor

(Fukui) Aged Junmai Daiginjo. Matured for a full five years at -8 degrees Celsius. Fruity aroma and moderately sweet palate with a crisp, clean finish.

(Iwate) Junmai Daiginjo. The best of the best from Akabu. Super dry finish, smooth. Brewed with Yuinoka rice milled to 35%

(Hyogo) Junmai Daiginjo. From a single Yamadanishiki rice field named “Tako” in Kurodasho village. Rich aromas of stone fruit, smooth and pleasant acidity with a long finish.

(Yamagata) Junmai Daiginjo. Yamadanishiki rice milled to 35% and using the natural drip method of shizuku. Clean with aromas of honeydew and lychee

edamame marinated in a dashi broth

Japanese sweet potato in sweet broth with soy sauce

soy sauce braised thinly sliced pork belly & lotus root

shiitake, maitake, shimeji and enoki mushrooms marinated in a seaweed broth

flash fried eggplant and shishito peppers marinated in a seaweed broth

sweet soy marinated hijiki seaweed

edamame, vegan obanzai, seaweed salad, vegan agedashitofu, yamaimo isobe-age, mushi yasai, oshinko roll

edamame, truffle chawanmushi, tuna avocado salad, mushi yasai, saikyo miso black cod, stone grilled US ribeye, snow crab tempura avocado roll, aburi salmon roll, kanpachi yuzu carpaccio

(5 pieces per order)

mixed greens, cherry tomatoes, and kabu with yuzu dressing

assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing

mixed greens, spinach, parsley, mint salad tossed with hijiki seaweed, edamame and white sesame dressing

tofu lightly fried in a savory dashi broth with assorted mushrooms

steamed egg custard topped with summer truffle

miso glazed Japanese egglplant

seasonal vegetables tempura battered and fried. served with vegetarian dashi daikon sauce

Japanese sweet potato, with vegan tartar sauce

Japanese pickled vegetables

flash fried, lightly salted and served with yuzu salt

mountain yam and edamame wrapped with nori, fried and served with arajio natural sea salt

fried Chilean Sea Bass with ito togarashi, lemon

shrimp fritters deep-fried with salt

salt grilled young yellowtail collar

salt grilled salmon collar

served with wasabi salt, sansho salt and garlic soy

potato and Hudson Valley duck, rolled in mochi rice cake and fried, served in dashi broth

8oz grilled with daikon negi soy sauce and watercress

A5 Miyazaki wagyu beef, gobo, watercress, konnyaku noodles, assortment of mushrooms in sweet sukiyaki broth and served with onsen egg

A5 grade beef strip loin

rice topped with butter soy sauce seared tuna sashimi

assorted cuts of raw fish served over rice with sesame sauce

sea urchin, ikura (salmon roe), mountain yam and mekabu seaweed over rice

daily selection of fish head broiled in miso soup

with shiso and okra, yuzu kosho soy sauce

young yellowtail with green onion shoot

marbled tuna, mizuna, onions and spicy bonito flakes

young green onion shoot and tuna

house made nukazuke

sea urchin and salmon roe

pc seared A5 Miyazaki Wagyu, daikon soy, scallions

maitake mushrooms and freshly shaved black summer truffles

vegan dashi marinade, vegan butter, assortment of Japanese mushrooms, and nori