Izakaya Osen Menu

Chef's choice of sashimi 10pcs and maki or hand roll.

Chef's choice of sushi 6pcs & sashimi 6pcs and maki or hand roll.

Chef's choice of assorted mixed sashimi.

Seared saba, sesame ginger dressing, fresh ginger.

Shiso, yuzu powder, soy dressing, salmon roe, salmon, gobo, avocado, cucumber.

Soy marinated bluefin tuna, seaweed and egg yolk.

Jidori chicken and egg.

Beef and egg.

Charcoal grilled freshwater eel.

Served with miso soup.

Salmon teriyaki, rice, salad, and 4 kinds of mixed vegetable tempura assortments\n\n

Beef teriyaki with mixed sautéed vegetable, rice, salad, and beef gyoza\n\n

5 pcs chef’s choice kushiyaki assortments, rice, salad, and miso glazed eggplant\n\n

Chicken teriyaki, rice, salad, and salmon croquettes

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

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

Grilled skewered Hinai jidori chicken hearts, known for their lean and juicy texture.

Grilled jidori chicken liver skewers, typically seasoned with a soy-based glaze.

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

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

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

Grilled jidori chicken wings on skewers, seasoned with sea salt.

Grilled minced chicken skewers with yakitori sauce.

Grilled skewered prime beef, typically marinated with teriyaki sauce.

Grilled skewered beef tongue typically served with teriyaki sauce.

Grilled pork belly skewers, typically marinated in a sweet soy-based sauce.

Grilled pork short ribs skewered and glazed with a savory teriyaki sauce.

Grilled Japanese pork sausage skewers typically enhanced with a savory soy-based glaze.

Grilled lamb skewers typically seasoned with cumin and paprika.

Grilled quail eggs skewered and basted in a savory sauce.

Grilled asparagus wrapped in thinly sliced bacon on skewers.

Grilled bacon-wrapped enoki mushrooms, typically served with yakitori sauce.

Shrimp wrapped in thinly sliced bacon, skewered and grilled, typically featuring a light glaze of teriyaki sauce.

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

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

Grilled shishito peppers on a skewer, typically served with a savory sauce and garnished with bonito flakes.

Grilled asparagus skewers, typically seasoned with soy-based sauce.

Grilled shiitake mushroom skewers typically basted with a savory yakitori sauce.

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

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

Grilled sea bass skewers typically include a light seasoning and are cooked over an open flame.

Grilled skewered scallops, typically accompanied by vegetables.

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

Bluefin tuna with a soy sweet sauce glaze, topped with green onions and masago.

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

Sushi amberjack (kanpachi) typically includes fresh slices of amberjack fish served over seasoned sushi rice, often accompanied by a touch of wasabi and soy sauce.

Thinly sliced raw salmon served over hand-formed balls of sushi rice. Consuming raw seafood may increase your risk of foodborne illness.

Slices of raw king salmon served on sushi rice. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Sushi albacore, also known as bincho maguro, typically includes albacore tuna atop vinegared sushi rice. This dish may contain raw or undercooked ingredients.

Golden eye snapper sushi: Two pieces of kinmedai nigiri sushi, typically featuring a delicate slice of golden eye snapper atop pressed sushi rice.

Halibut sushi (hirame) typically includes fresh halibut over sushi rice, often garnished with ponzu sauce, yuzu paste, and green onions.

Thinly sliced red snapper served on a bed of sushi rice.

Fresh black snapper slices typically served over sushi rice, known as kurodai in Japanese cuisine.

Sliced mackerel served atop vinegared sushi rice, typically with a touch of wasabi.

Slices of jack mackerel (aji) over vinegared sushi rice, typically garnished with grated ginger and green onions.

Two pieces of striped jack (shima aji) over sushi rice, typically with a touch of wasabi.

Grilled freshwater eel, typically served with sushi rice and a touch of unagi sauce.

Salt water eel sushi, known as anago, typically features 2 pieces of eel atop sushi rice, often with a touch of wasabi.

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

Fresh scallop typically served on hand-pressed sushi rice, creating a classic nigiri sushi experience.

Fresh Hokkaido scallop hand-pressed atop vinegared sushi rice, typically served as nigiri sushi.

Rice topped with salmon roe (ikura). Contains raw fish; consuming raw or undercooked seafood may increase your risk of foodborne illness.

Fresh sea urchin typically served over sushi rice.

Japanese-style egg omelette served atop a bed of sushi rice and wrapped with a strip of seaweed.

Hand-rolled seaweed cone with sushi rice, typically filled with marinated tofu pouches or fresh ingredients like cucumber and barbeque eel.

Smelt egg or flying fish roe typically garnished on sushi vinegared rice, wrapped in seaweed.

Steamed monkfish liver over sushi rice, typically garnished with ponzu sauce and shiso leaf.

Fresh bluefin tuna slices, typically served with wasabi and soy sauce.

Thinly sliced yellowtail (hamachi) typically served with soy sauce, wasabi, and ginger. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Amberjack sashimi, known as kanpachi, typically includes thin slices of raw fish with a fine texture and a rich, refreshing taste.

Thinly sliced raw salmon, typically served with wasabi and pickled ginger.

Thinly sliced raw king salmon, typically served with wasabi, soy sauce, and garnishes like radish or lemon.

Sashimi albacore, also known as bincho maguro, typically includes thin slices of raw albacore tuna, often served with ponzu sauce and garnished with red onions.

Thinly sliced raw golden eye snapper, also known as kinmedai, typically served with soy sauce and wasabi. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Thinly sliced halibut, typically garnished with shiso leaf, rock salt, yuzu extract, and fresh wasabi.

Thinly sliced red snapper, typically garnished with yuzu paste, ponzu sauce, and green onions.

Black snapper sashimi, known as kurodai, typically served with lemon and sea salt.

Slices of fresh mackerel, typically served raw without rice.

Slices of raw jack mackerel, known as aji, typically served without rice. This item may contain raw or undercooked ingredients.

Sliced raw striped jack, also known as shima aji. This dish typically includes fresh fish without rice. Consuming raw seafood may increase your risk of foodborne illness.

Slices of fresh water eel, typically garnished with a sweet eel sauce.

Anago sashimi: Thinly sliced salt water eel, typically presented without rice.

Raw sweet shrimp sashimi, typically served with a deep-fried shrimp head.

Fresh scallop slices, typically served raw, highlighting the natural sweetness and delicate texture of the scallops.

Fresh Hokkaido scallops, typically enjoyed raw and sliced thinly. Known for their delicate sweetness and tender texture.

Sashimi salmon roe, known as ikura, typically includes raw salmon roe. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Fresh sea urchin, known as uni, typically served raw with a creamy texture and rich flavor.

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

Typically includes raw smelt roe and flying fish roe.

Steamed monkfish liver typically served with ponzu sauce and garnished with green onions.

Boiled, lightly salted.

Sauteed with garlic soy sauce.

Blistered shishito and sesame ginger sauce topped with dried bonito.

Eggplant with tomato salsa, micro cilantro with miso dressing.

Vegetable gyoza served with tempura 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.

Topped with dried bonito.

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

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

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

Deep fried jidori chicken served with yuzu mayo.

Rice flour cauliflower tempura tossed with spicy almond aioli sauce.

Deep fried baby octopus served with yuzu mayo.

Charcoal grilled yellowtail collar.

Charcoal grilled salmon collar.

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

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

Carrot, onion, japanese homemade pickled cucumber.

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

Steamed kabocha pumpkin with miso dressing.

Spring mix, assorted diced sashimi with ginger dressing.

Pickled cucumber, seaweed.

Spicy ponzu, chive, shichimi togarashi

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

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

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

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

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

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

Chicken, shungiku, fried soybean curd, chive, onions, egg and udon noodles\nIn miso base soup.

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

Snow crab wrapped in salmon with truffle oil, miso dressing, and black tobiko.

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

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

SEARED ANKIMO WITH UNI, CAVIAR, JAPANESE MUSTARD 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

Charcoal grilled jidori chicken served with japanese steak sauce.

Charcoal grilled marinated salmon served with white miso base.

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

Salmon, masago, red pickled ginger, hijiki seaweed, 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.

Japanese style filet mignon with mushrooms and japanese homemade dressing .

Avocado maki: Fresh avocado wrapped in rice and seaweed.

Crab stick, avocado, and cucumber wrapped in seaweed and rice, typically garnished with flying fish roe or sesame seeds.

Chopped tuna, tempura crumbs, and spicy mayo in a seaweed roll.

Yellowtail and scallion wrapped with rice and seaweed.

Salmon and avocado wrapped in seaweed and sushi rice, typically includes cucumber and drizzled with unagi sauce.

Bluefin tuna rolled with rice and seaweed. Typically includes raw fish.

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

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

Yellowtail and cilantro wrapped in a seaweed cone with sushi rice, typically includes cucumber and sometimes a touch of yuzu ponzu.

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

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

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

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

Baked blue crab hand roll typically includes baked blue crab meat wrapped in soy paper with creamy miso butter sauce.

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

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

Bluefin tuna, salmon, yellowtail, avocado, soy paper, topped with yuzu mayo.

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

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

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

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

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

Fresh Avocado Slices: Perfect Creamy Addition to Any Dish

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

Chopped fresh wasabi root, typically marinated with soy sauce, offering a robust, authentic wasabi flavor.

A savory condiment made from fermented soybeans, wheat, water, and salt, typically enhancing umami flavors in various dishes.

Moistened towels typically used for refreshing hands before meals.

Thinly sliced ginger, typically pickled, often served with sushi for a refreshing palate cleanser.

Ponzu sauce: A Japanese citrus-based sauce combining soy sauce, vinegar, and citrus flavors for a tangy, versatile condiment.

Mayonnaise blended with chili garlic crisp, chili paste, and miso, offering a creamy texture with a hint of spice.

A refreshing cola beverage with zero calories, offering a classic soda taste.

Can

Japanese Soda

Non-Alcoholic

Evian Glass Bottle (750ML)

Ferrarrelle\nGlass bottle (750ML)

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

Can