Katsu-Ya of Japan Menu

Fried tofu with scallion, ginger, daikon, and tempura sauce

A mix of savory seaweed in a chili sesame dressing

Chili sesame marinated japanese squid.

Six pork potstickers served with a chill vinegar sauce. Choice of steamed or fried.

Boiled spinach served cold, topped with a roasted sesame dressing.

Sunomono sliced cucumber and chilled blanched spinach served in a citrus vinegar dressing.

With a miso dressing and a yuzu dressing.

Bok choy sautéed in sesame oil and soy sauce.

Japanese squid lightly battered and fried. Served with a chili mayo sauce.

Six shrimp deep fried in a light batter.

An array of vegetables deep fried in a light batter. Served with dipping sauce

Panko crusted, fried, and served with tonkatsu sauce.

Seared ahi tuna served with sautéed bok choy.

Japanese style curry gravy served over rice

Buckwheat noodles served in soba sauce.

Grilled and finished in garlic butter sauce.

8 nigiri and 1 maki (chef's choice)

6 nigiri and 9 sashimi (chef's choice)

Ssorted sashimi on top of sushi rice with vegetable, sliced nori.

With quail egg

Boiled shrimp

Yellowtail

Flounder

Squid

Salmon roe

Scallop

Tuna

Fermented soybean

Salmon

Escolar

Snapper

Octopus

Sweet omelet

Flying fish eggs

Yuzu flavored flying fish eggs

Freshwater eel

Sea urchin

Seared albacore

For two this seafood hotpot will spice up your night. Includes swordfish, scallops, shrimp, chilean seabass, udon noodles, shiitake mushrooms, green onion, napa cabbage, and kimchi. Served in a kimchi broth.