HITO YATAI Menu

Tempura assorted fresh veggies of the day.

Cured cucumber seaweed w/ vinegar dressing topped with shrimp.

Potstickers filled with chicken, pork and veggies.

Fresh shrimp tempura.

Choice of albacore, hamachi or salmon with jalapeño | side of garlic ponzu.

Crispy battered sweet potato slices, deep-fried to a golden perfection, served with a savory dipping sauce. Seven pieces per serving.

Wrapped with sesame soy paper tempura scallop, spicy tuna and crab salad.

Spicy tuna, cucumber topped with tempura crisps and jalapeño.

Shrimp tempura and cucumber topped with unagi and avocado.

Crab salad, avocado, cucumber topped with Chef's choice fish of the day.

Imitation crab, avocado, and cucumber wrapped in seaweed and sushi rice.

Futomaki typically includes a blend of tamago (Japanese omelet), cucumber, avocado, and various fillings like crab meat, pickled radish, and shiitake mushrooms, all wrapped in seaweed.

Flashed tempura fried, shiso assorted fish and avocado side of garlic aioli and ponzu.

Breaded tempura soft shell crab, avocado, cucumber and tobiko.

Negihama maki consists of finely chopped yellowtail and scallions, wrapped in rice and seaweed.

6 pc cucumber roll.

Cooked shrimp on top of vinegared sushi rice, traditionally prepared as nigiri. Two pieces.

Sliced yellowtail atop vinegared rice, typically served in two pieces. This dish may contain raw ingredients.

Salmon roe, gently laid atop a small mound of seasoned sushi rice, often marinated for enhanced flavor.

Sliced salmon, typically served over a small ball of vinegared rice, often accompanied by a dab of wasabi. Two pieces.

Homemade tamago, a Japanese omelet, served over sushi rice, typically comes as two pieces.

Tobiko, or flying fish roe, is served over sushi rice, often wrapped with a thin strip of nori.

Two pieces of nigiri sushi, featuring broiled eel atop vinegared rice, typically includes a glaze of sweet unagi sauce and a sprinkle of sesame seeds.

A selection of 10 pieces of nigiri, typically featuring a variety of fish such as tuna, salmon, and yellowtail, laid atop vinegared rice.

Assorted sashimi featuring 15 pieces, typically includes a selection of tuna, salmon, and other fresh fish, depending on market availability.

Finely chopped and pickled wasabi root, offering a distinct, pungent taste. Not gluten-free.

Traditional Japanese broth with tofu, seaweed, and green onions. Comfort in a bowl.

Soft and fluffy white rice, cooked to perfection.

Perfectly steamed sushi-grade rice, subtly seasoned for an authentic taste.

Grilled Atlantic salmon.

Mix tempura shrimp and assorted veggies.

Panko fried pork loin with pork bone sauce.

Carbonated sparkling water infused with the essence of yuzu, red shiso, and apple, offering a refreshing and unique blend of flavors.

Carbonated water infused with the distinct, aromatic essence of yuzu citrus, offering a refreshing and subtly tangy taste experience.

Unsweetened sparkling water infused with a hint of natural yuzu for a refreshing and crisp taste.

A refreshing blend of finely milled matcha powder and green tea leaves, served chilled for a smooth and invigorating experience.

Steamed hot green tea, infused with finely ground matcha and natural leaves, offering a soothing and earthy beverage experience.

The cold, refreshing, sparkling classic that America loves.

The cold, refreshing flavors of lemon and lime, perfectly blended.

A crisp, refreshing taste you know and love with zero calories.

Traditional Japanese carbonated drink in a codd-neck bottle, sealed by a marble. Typically includes flavors like lychee, strawberry, and melon.

Japanese soda with a strawberry flavor, typically featuring a marble stopper for a fun drinking experience.