Jukai Menu

Authentic Japanese pickles.

Smoked almonds.

Japanese egg omelets with grated daikon radish.

10 kinds of bite size appetizer of the day.

Smoked daikon radish Akita style.

Seasonal homemade pickles.

Cooked in oil or fat over heat.

Cooked using moist heat. cephalopod.

Simmered beef giblets in soup.

Duck tartar with homemade yolk sauce.

Japanese risotto contains rice, mushrooms, egg, and dashi broth.

Fish broth miso soup.

Grilled seasonal vegetables served with homemade yuzu pepper, salted lemon, and seaweed salt on the side.

Green salad topped with variety of diced cut sashimi.

Fresh salad with a variety of green vegetables typically served on a bed of lettuce.

Cold washu beef shabushabu with sesame ponzu sauce.

Chef's choice of six pieces of sushi of the day.

Chef's choice of 12 pieces of sushi of the day.

Chef's choice of six pieces of sashimi of the day.

Chef's choice of eight pieces of sashimi of the day.

Chef's choice of 10 pieces of sashimi of the day.

Snow crab, avocado, salmon, mayo, and truffle oil.

Choice of chopped tuna roll, salmon roll, yellow tail and scallion roll, salmon skin roll or cooked tuna and mayo roll.

Small sushi rice bowl topped with variety of diced cut sashimi.

Sushi rice bowl topped with variety of diced cut sashimi.

Japanese risotto contains rice mushrooms egg and dashi broth.

Served with homemade yuzu pepper salted lemon and seaweed salt.

Japanese traditional hot pot contains assorted vegetable, tofu, grass noodle, and dashi broth.\nServed with ponzu sauce and sesame sauce are on the side. \nPlease choose washu beef or mugifuji pork.

Japanese traditional hot pot contains assorted vegetable, tofu, shirataki, washu beef, and sweet soy sauce broth.