Izakaya Osen Menu

Chef's choice of chopped and mixed seasonal fish, sea urchin, blue crab, Salmon roe, sesame oil, sushi rice. Served with a side of organic kajime Nori (sea trumpet seaweed).

Spicy tuna wrapped in sushi rice and seaweed, creating a classic maki roll with a kick.

Sliced raw salmon atop hand-formed sushi rice. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Chopped tuna belly, sea urchin, shiso leaf, caviar, and sesame oil over sushi rice.

Boiled, lightly salted.

Crispy fried rice cake topped with homemade spicy tuna. Topped with spicy Mayo, eel sauce.

Grilled sea bass skewers typically include a light seasoning of salt and pepper.

Skewered and grilled chicken thigh with scallions, typically glazed with a soy-based sauce.

Fatty tuna belly served on a small bed of pressed sushi rice.

Boiled, lightly salted.

Grilled sea bass skewers typically include a light seasoning of salt and pepper.

Skewered and grilled chicken thigh with scallions, typically glazed with a soy-based sauce.

Braised and charcoal-grilled pork belly skewers glazed with teriyaki sauce.

Grilled skewered beef tongue, typically served with a tangy sauce and garnished with sesame seeds.

Grilled skewered jidori chicken skin typically basted in a sweet savory sauce.

Grilled bacon-wrapped enoki mushrooms with yakitori sauce.

Grilled skewer of jidori chicken gizzards, typically seasoned with a savory soy-based sauce.

Grilled skewered jidori chicken liver with a sweet soy-based sauce.

Grilled okra skewers typically seasoned with soy-based sauce.

Skewered scallops typically paired with vegetables, grilled to perfection.

Grilled jidori chicken wings skewered and seasoned with sea salt. Typically includes a hint of sweet soy-based sauce.

Asparagus wrapped with thinly sliced bacon, grilled on skewers.

Grilled pork short ribs skewers with a savory soy-based glaze.

Grilled skewered jidori chicken hearts, typically seasoned with a sweet soy-based sauce.

Grilled skewered eggplant typically glazed with a sweet soy-based sauce.

Grilled Japanese shishito peppers skewered and typically basted in a savory soy-based sauce.

Grilled lamb skewers typically seasoned with cumin and paprika.

Shrimp wrapped in thinly sliced bacon and grilled on skewers.

Grilled salmon skewers typically seasoned with sweet soy-based sauce.

Grilled shiitake mushroom skewers with yakitori sauce.

Grilled pineapple skewers typically glazed with a sweet soy-based sauce.

Grilled skewered jidori chicken cartilage, typically seasoned with sea salt or a sweet soy-based sauce.

Grilled quail egg skewers typically include a savory sauce.

Grilled asparagus skewers, typically seasoned with a light soy-based glaze.

Grilled jidori chicken meatballs on skewers, typically accompanied by a savory unagi sauce.

Grilled minced chicken skewers typically served with yakitori sauce.

Grilled ginko nuts on skewers, typically seasoned with salt or soy sauce.

Grilled Japanese pork sausage skewers, typically seasoned with a sweet soy-based sauce.

Grilled skewered jidori chicken tail, typically seasoned with a sweet soy-based sauce.

Sliced yellowtail (hamachi) over sushi rice. This item contains raw ingredients. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Fatty tuna belly served on a small bed of pressed sushi rice.

King salmon sushi: Typically includes vinegared rice topped with raw king salmon slices. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Grilled freshwater eel typically includes sweet unagi sauce, served over sushi rice.

Raw sweet shrimp served on sushi rice, accompanied by deep-fried shrimp heads.

Sushi rice topped with salmon roe (ikura). Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Fresh sea urchin typically served over sushi rice.

Sliced red snapper served on a bed of sushi rice.

Hand-picked Hokkaido scallops served atop vinegared sushi rice, forming classic nigiri sushi.

Amberjack (kanpachi) sushi: Typically includes sushi rice, a slice of amberjack, and a touch of wasabi.

Fresh scallop typically served atop hand-pressed sushi rice, creating classic nigiri sushi.

Bluefin tuna sushi typically includes a sweet soy glaze, topped with green onions and masago.

Black snapper, known as kurodai, served over sushi rice. Typically includes a touch of lemon and sea salt.

Albacore sushi, typically featuring sashimi-grade albacore (bincho maguro) atop vinegared sushi rice. This dish may contain raw or undercooked ingredients.

Sushi jack mackerel (aji): Raw jack mackerel on vinegared sushi rice, typically garnished with grated ginger and green onions.

Halibut, also known as hirame, served over sushi rice typically garnished with ponzu sauce, yuzu paste, and green onions.

Tamago sushi: Japanese-style egg omelette atop sushi rice, typically wrapped with a strip of seaweed. Two pieces per order.

Sliced mackerel (saba) served atop vinegared sushi rice, typically includes a touch of wasabi.

Steamed monkfish liver over sushi rice, typically accompanied by ponzu sauce.

Stripped jack fish, known as shima aji, served over sushi rice, typically includes a touch of wasabi.

Golden eye snapper, also known as kinmedai, served as nigiri sushi on a small bed of pressed rice.

Hand-rolled seaweed cone filled with sushi rice, cucumber, and marinated tofu pouches.

Smelt egg or flying fish roe on sushi rice, typically garnished with seaweed. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Slices of salt water eel, known as anago, atop vinegared sushi rice, typically garnished with a touch of wasabi.

Thinly sliced yellowtail paired with fresh sprouts and garnished with a shiso leaf and radish slices.

Thinly sliced raw salmon, known as sake, typically served as sashimi.

Fresh sea urchin, typically includes rich, creamy texture and a delicate oceanic flavor.

Fresh Hokkaido scallops, known as hotatekai, typically served raw and thinly sliced as sashimi.

Raw sweet shrimp, typically served with deep-fried shrimp heads.

Slices of raw hotate (scallop), typically served with micro greens, cilantro, and yuzu ponzu sauce.

Typically includes bluefin tuna slices, served raw. Consuming raw seafood may increase your risk of foodborne illness.

Thinly sliced raw red snapper, typically known as tai, served as traditional sashimi.

Fresh black snapper sashimi, typically served with a hint of lemon and sea salt. Known as kurodai in Japanese. May contain raw or undercooked ingredients.

Slices of fatty tuna belly, known as toro, typically served as sashimi.

Sashimi amberjack (kanpachi) typically includes thin slices of raw amberjack, known for its fine texture and rich, refreshing taste.

Japanese egg omelette (tamago) sashimi, typically includes sweetened layers of cooked egg.

Sashimi salmon roe (ikura): This dish typically includes raw salmon eggs. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Steamed monkfish liver with ponzu sauce, garnished with green onion and smelt egg.

Freshwater eel sashimi: Unagi, typically sliced into thin pieces and often flavored with sweet eel sauce.

Sliced raw albacore tuna, typically served with garlic ponzu sauce and garnished with red onions.

Thinly sliced halibut, also known as hirame, typically includes a clean taste and chewy texture. Consuming raw or undercooked meals may increase your risk of foodborne illness.

Sliced raw golden eye snapper, known as kinmedai, typically includes fresh fish served plain. Consuming raw seafood may increase your risk of foodborne illness.

Slices of raw mackerel (saba), typically served without rice.

Slices of raw jack mackerel, also known as aji, typically served without rice.

Sliced raw striped jack fish (shima aji), a delicacy in Japanese cuisine.

Sashimi smelt egg and tobiko: Typically includes smelt roe and flying fish roe, served raw.

Saltwater eel sashimi, known as anago, typically includes thinly sliced eel without rice.

Wakame, tofu.

Crispy fried rice cake topped with homemade spicy tuna. Topped with spicy Mayo, eel sauce.

Sauteed with garlic soy sauce.

A MIX OF GROUND A5 WAGYU, VEGETABLE SERVED WITH DIPPING SAUCE

Lightly fried tofu served with tempura sauce. Topped with dried bonito and ginger.

Eggplant with tomato salsa, micro cilantro with miso dressing.

Rice flour rock shrimp tempura tossed with spicy aioli sauce. Topped with micro cilantro.

Vegetable gyoza served with tempura sauce.

Deep fried jidori chicken served with yuzu mayo.

Charcoal grilled yellowtail collar.

Rice flour cauliflower tempura tossed with spicy almond aioli sauce.

Blistered shishito and sesame ginger sauce topped with dried bonito.

Deep fried baby octopus served with yuzu mayo.

Monkfish liver served with seaweed salad, seaweed, scallion, and ponzu sauce.

Seabass and vegetable coated in breadcrumbs. Served with japanese tartar dressing.

Topped with dried bonito.

Charcoal grilled salmon collar.

Light deep fried soft shell with fried eggplant and spicy sesame dressing

Bluefin tuna, cherry tomatoes, wonton skin, truffle, truffle oil, cilantro, wasabi salt, and spicy mayo

Deep fried mixed vegetable with shrimp, served with tempura sauce

Pickled cucumber, seaweed.

Steamed kabocha pumpkin with miso dressing.

Spring mix, assorted diced sashimi with ginger dressing.

Diced tomato, cucumber. Mixed with sesame and soy dressing.

Carrot, onion, japanese homemade pickled cucumber.

Spicy ponzu, chive, shichimi togarashi

Mix salad, avocado, kizami red ginger, cucumber, bonito flakes

Chopped tuna belly, sea urchin, shiso leaf, caviar, and sesame oil over sushi rice.

TUNA BELLY, UNAGI, SCALLON, SESAME SEED, UNAGI DRESSING AND OVER SUSHI RICE

Blue crab, sea urchin, caviar, and sesame oil over sushi rice.

Sea urchin, salmon roe, tamago, caviar and sesame oil over sushi rice.

Sea urchin, sweet shrimp, scallop, ikura, shoyu marinated quail yolk, kizami seaweed, oshinko, chive, sesame oil, sesame seed

Beef brisket, creamy pork broth, perilla powder, veggies, chili oil, Shiitake mushroom, tofu (add udon additional $4).

Mussels, asari clams, assorted vegetables, udon noodles and chili oil in Pork base soup.

Scallop sashimi topped with sea urchin, shiso and garlic butter.

Lightly seared albacore sashimi topped with crispy onion, garlic butter, and spicy ponzu.

Yellowtail sashimi topped with serrano, cilantro, ponzu, garlic, and olive oil.

SEARED ANKIMO WITH UNI, CAVIAR, JAPANESE MUSTARD DRESSING

Halibut sashimi served with crispy spinach, sea salt, and plum dressing.

Chopped tuna belly, sea urchin, crispy sea trumpet and caviar

7 pieces of kanpachi (amberjack), caviar, yuzu oil, ponzu, yuzu kosho, kizami shiso, and soy salt

Soy mustard dressing and olive oil, topped with mentaiko paste and ginger scallion

8 pcs of chef's choice premium sushi assortments.

9 pcs of chef's choice premium sashimi assortments

12 pcs of chef's choice premium sushi assortments.

18 pcs of chef's choice premium sashimi assortments

12 pcs each of chef’s choice premium sushi and sashimi assortments

GROUND A5 WAGYU, STEAK SAUCE, MIXED VEGGIE, GROUND DAIKON, MIXED SEASONAL MUSHROOMS.

Charcoal grilled sea bass with miso sauce.

Charcoal grilled jidori chicken served with japanese steak sauce.

Freshwater eel, masago, red pickled ginger, green onion, micro cilantro with sesame oil and sweet sauce.

Blue crab, sesame seed, fresh ginger, sesame oil, furikake, scallions, tobiko.

Seabass, masago, red pickled ginger, green onion, micro cilantro with sesame oil and seabass sauce.

Mixed mushrooms, micro cilantro, green onion, tofu with chili oil, sesame oil and miso sauce.

Salmon, masago, red pickled ginger, hijiki seaweed, green onion, micro cilantro with sesame oil and sweet sauce.

Spicy tuna wrapped in sushi rice and seaweed, creating a classic maki roll with a kick.

Yellowtail and scallions wrapped with rice and seaweed. Consuming raw seafood may increase the risk of foodborne illness.

Crab stick, avocado, cucumber, and roe wrapped in seaweed and sushi rice.

Avocado Maki: Seaweed rice roll typically includes slices of fresh avocado.

Bluefin tuna wrapped in rice and seaweed, typically includes scallions.

Grilled eel and cucumber wrapped in rice and seaweed, drizzled with eel sauce and sprinkled with sesame seeds.

Cucumber Maki: Nori seaweed, white rice, and cucumber.

Spicy albacore roll typically includes crispy onion and soy paper, with spicy mayo.

Fresh Tuna with a fiery kick, wrapped in crisp seaweed.

Fatty bluefin tuna belly and scallions wrapped in a seaweed cone.

Delicate blue crab wrapped in rice and seaweed, accompanied by fresh mixed greens and orange slices.

Grilled salmon skin, cucumber, avocado, and unagi sauce wrapped in seaweed.

Yellowtail with cilantro and typically includes cucumber, wrapped in seaweed and sushi rice.

Albacore tuna, crispy fried onions, cucumber, avocado, wrapped in seaweed.

Pickled plum and shiso leaf wrapped in a seaweed cone with sushi rice.

Tempura scallions , yellowtail, cucumber, serrano, yuzu powder served with ponzu with chili powder.

California roll topped with 5 types of chef’s choice assorted fish.

Bluefin tuna, salmon, yellowtail, white fish, avocado, snow crab, fresh cucumber wrap, ponzu.

Spicy tuna, avocado, scallions, seared bluefin tuna, sesame nori ponzu, organic kajime nori (sea trumpet seaweed).

Bean curd, kanpyo, yamagobo, cucumber, asparagus, avocado topped with vegan mayo wrapped with soy paper.

Cucumber, avocado,masago, shiso leaf with unagi dressing

Avocado, cucumber, spicy tuna with unagi dressing

Chopped toro, chive, assorted Japanese pickle (pickled wasabi leaf, takuan, kanpyo, kelp pickle) with black tobiko and gold flakes

Rock shrimp tempura on top of spicy tuna roll

Thinly sliced pickled ginger, typically served as a palate cleanser with sushi.

Chopped fresh wasabi root, typically marinated with soy sauce.

Mayonnaise mixed with chili garlic crisp, chili paste, and miso, providing a creamy and spicy kick.

Soy sauce: A savory condiment made from fermented soybeans, wheat, water, and salt, enhancing umami flavors. Comes in a pack of four.

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

A citrus-based Japanese sauce combining soy sauce, vinegar, and citrus flavors for a tangy, versatile condiment. Typically used for dipping or dressing.

Sweet soy-based sauce, commonly used as a condiment for sushi and grilled dishes. Despite the name, it contains no eel.

Sliced cucumbers typically marinated in rice vinegar and topped with sesame seeds.

Fresh Avocado Slices: Perfect Creamy Addition to Any Dish

Moist hand towels, typically used for cleansing hands before or after a meal.

Large Bottle (22OZ)

Large Bottle (22OZ)

Small Bottle (11OZ)

Unfiltered rice pilsner from Japan, typically featuring a soft and smooth balance of rice and barley flavors. Must be 21 to purchase.

Large Bottle (22OZ)

Small Bottle (12OZ)

Small Bottle (12OZ)

Large Bottle (22OZ)

Small Bottle (12OZ)

Small Bottle (12OZ)

Small Bottle (12OZ)

Small Bottle (11OZ)

Small Bottle (11OZ)

Small Bottle (11OZ)

Small Bottle (11OZ)

Bottle (187ML) Champagne

Bottle (750ML) Province, France

Bottle (750ML) Santa Barbara, California

Bottle (750ML) Sonoma, California

Bottle (750ML) Sonoma, California

Bottle (750ML) New Zealand

Bottle (750ML) Languedoc, Souther France

Bottle (750ML) Plum Wine

Small Bottle (300ML) Unfiltered Sake “JUNMAI NIGORI” BREWED WITH WATER OF ROKKO WITH REFRESHING AROMA, NATURAL SWEETNESS AND SMOOTH AFTERTASTE

Small Bottle (300ML) Unfiltered Sake THE PALATE AND AROMA ARE BOTH LIVELY AND REFRESHING

Large Bottle (720ML) Unfiltered Sake THE PALATE AND AROMA ARE BOTH LIVELY AND REFRESHING

Small Bottle (300ML) SMOOTH AND MELLOW FLAVOR THAT YOU WILL FIND REFRESHING

Small Bottle (300ML) A RESERVED AROMA, GENTLE RICE NOTES, ACIDITY AND A FINE FINISH COMBINED TO CREATE A UNIQUE FLAVOR

Large Bottle (720ML) FOOD FRIENDLY SAKE THAT PROVIDES EXQUISITE BALANCE BETWEEN ACIDITY AND REFRESHING SWEETNESS

Large Bottle (720ML) A RESERVED AROMA, GENTLE RICE NOTES, ACIDITY AND A FINE FINISH COMBINED TO CREATE A UNIQUE FLAVOR

Large Bottle (720ML) A LIGHT, FRESH AND VIBRANT SAKE. BALANCED AND SATISFYING “CONTEMPORARY JUNMAI”

Small Bottle (300ML) LIGHT, EXHILARATING AND CRISP WITH HINTS OF CITRUS AND EARTH. EVERYTHING IS USDA CERTIFIED ORGANIC

Large Bottle (720ML) SMOOTH AND MELLOW FLAVOR THAT YOU WILL FIND REFRESHING

Large Bottle (720ML) Light, smooth, semi-rich, plump, round, and silky this brew does not drink like fruity Ginjo sakes, rather it is more on the umami and ricey side.

LIGHT AND SMOOTH. FRUITY BUT ELEGANT. DELICATE SWEET ENTRY, DRY CRISP FINISH

Large Bottle (720ML) LIVELY, JUICY “EXTRA DRY” GINJO WITH LIGHT TO MEDIUM BODY IT GOES WELL WITH MEAT AS WELL

Large Bottle (720ML) LIGHT AND COMFORTABLY DRY SAKE WITH AROMA OF FRESH CANTALOUPE AND BANANA

Small Bottle (300ML) ROUND AND SMOOTH ON THE PALATE WITH A MEDIUM, CREAMY BODY. FINISHES LONG AND SMOOTH WITH A HINT OF PEAR.

Large Bottle (720ML) ROUND AND SMOOTH ON THE PALATE WITH A MEDIUM, CREAMY BODY. FINISHES LONG AND SMOOTH WITH A HINT OF PEAR.

Large Bottle (720ML) A LUXURIOUS SAKE, MOUTH-FILLING AND FULL OF FLAVOR, YET DELICATELY REFINED

Large Bottle (720ML) HAS A PLUSH, CREAMY TEXTURE, AND SEVERAL LAYERS OF COMPLEX AND UMAMI

Small Bottle (300ML) FOOD FRIENDLY SAKE THAT PROVIDES EXQUISITE BALANCE BETWEEN ACIDITY AND REFRESHING SWEETNESS

Large Bottle (720ML) GOOD ACIDITY MEETS GOOD FLAVOR HINTS OF PEACH AND TANGERINE ELEMENTS

Small Bottle (300ML) A REFRESHING, FULL-BODIED ROUND FLAVOR

Large Bottle (720ML) A REFRESHING, FULL-BODIED ROUND FLAVOR

Can

Can

Can

Non-Alcoholic

Japanese Soda

Ferrarrelle Glass bottle (750ML)

Refreshing and invigorating iced green tea to quench your thirst and revitalize your senses.

Evian Glass Bottle (750ML)