Shimogamo Japanese Restaurant Menu

Boiled and salted soy bean pods.

Grilled Japanese eggplant glazed with double miso dengaku sauce. Served with a side of pickled onion.

Shishito pepper tossed in white ponzu, bonito flakes and furikake.

Cucumber and wakame seaweed tossed in soy vinegar and sesame seeds, topped with snow crab.

Assortment of Japanese pickles including daikon, hakusai cabbage, cucumber and red onion.

4 kinds of sautéed mushroom mix, tossed in yuzu soy vinaigrette.

Fresh yellowtail sashimi served with citrus soy vinaigrette, lemon mayo, shichimi lime, cucumber and serrano chili.

Thinly sliced hirame sashimi, topped with pink salt. Served with amazu vinegar and serrano chili on the side.

Fresh amberjack sashimi topped with truffle ponzu, shallots and microgreen.

Simmered pork belly in sweet soy, served with spinach, red onion and soy boiled egg.

Tempura battered and fried Japanese whiting fish, served with truffle salt, green tea salt and dashi sauce.

Panko breaded and fried pork filet on a skewer, served with house blended katsu sauce.

Pork spare rib flash fried and grilled, glazed with teriyaki sauce.

Asari clams cooked with sake, mushroom and bonito dashi broth, topped with green onion.

Saikyo miso marinated black cod, grilled and served with yuzu miso and pickled red onion.

Tempura battered and deep-fried shrimps served with soy dashi sauce.

Two Wash Ranch chicken breast tempura battered and fried. Served with dashi ponzu for dipping and a side of yuzu kosho.

3 oz. Japanese A5 wagyu panko fried, sandwiched in a brioche bread with onion red wine sauce.

3 oz. A5 Japanese wagyu lightly seared and served with yuzu sweet soy, garlic chips and microgreen on top.

Tokyo-style udon noodle in bonito and kelp stock soup with 2 pieces of shrimp tempura, seaweed and green onion.

Udon noodle cooked in Shimogamo special béchamel sauce and bacon, topped with green onion.

Bowl of sushi rice topped with chef's choice sashimi.

2 pieces. A slice of seared albacore tuna (bincho maguro) on top of sushi rice, topped with tataki sauce and green onion.

2 pieces. A slice of raw amberjack (kanpachi) on top of sushi rice.

2 pieces. A slice of raw escolar (abura bouzu) on top of sushi rice and topped with soy sauteed jalapeno.

2 pieces. A slice of raw halibut (hirame) on top of sushi rice.

2 piece. Marinated salmon roe (ikura) on top of sushi rice, wrapped with nori seaweed.

2 pieces. Sushi rice wrapped inside of the sweet dried bean curd.

2 pieces. A slice of cured mackerel (saba) on top of sushi rice, topped with ginger and green onion.

2 pieces. A slice of cooked octopus (tako) on top of sushi rice.

2 pieces. A slice of raw salmon (sake) on top of sushi rice.

2 pieces. A slice of raw scallop (hotate) on top of sushi rice.

2 pieces. A slice of cooked shrimp (ebi) on top of sushi rice.

2 pieces. A slice of raw squid (ika) on top of sushi rice.

2 pieces. A slice of raw sweet shrimp (botan ebi) on top of sushi rice. Served with fried shrimp heads.

2 pieces. A slice of cooked egg omelette (tamago) on top of sushi rice. No wasabi inside.

2 piece. Marinated flying fish roe (Tobiko) on top of sushi rice, wrapped with nori seaweed.

2 pieces. A slice of raw tuna belly (toro) on top of sushi rice. Choice of Chu (medium fatty) and O (fattiest) per market availability.

2 pieces. A slice of raw big eye tuna (mebachi maguro) on top of sushi rice.

2 pieces. A slice of cooked freshwater eel (unagi) on top of sushi rice with sweet eel sauce. No wasabi inside.

2 pieces. A slice of raw yellowtail (hamachi) on top of sushi rice.

4 pieces. Slices of seared albacore tuna (bincho maguro) topped with onion tataki sauce.

4 pieces. Slices of raw amberjack (kanpachi).

4 pieces. Slices of raw escolar (abura bouzu) with soy sautéed jalapeno.

4 pieces. Slices of raw halibut (hirame).

Marinated salmon roe (ikura).

4 pieces. Slices of cured mackerel (saba). Served with ginger and green onion.

4 pieces. Slices of cooked octopus (tako).

4 pieces. Slices of raw salmon (sake).

4 pieces. Slices of raw scallop (hotate).

4 pieces. Slices of cooked shrimp (ebi).

4 pieces. Slices of raw squid (ika).

4 pieces. Pieces of raw sweet shrimp (botan ebi). Served with fried shrimp heads.

4 pieces. Slices of egg omelette cooked with dashi (tamago).

Marinated flying fish roe (tobiko).

4 pieces. Slices of big eye tuna (mebachi maguro).

4 pieces. Slices of cooked freshwater eel (unagi) with sweet eel sauce.

4 pieces. Slices of raw yellowtail (hamachi).

8 pieces. Sushi rice rolled with spicy yellowtail, cucumber, avocado, lemon, ponzu with soy paper inside, topped with hamachi, sriracha and scallion.

8 pieces. Sushi rice rolled with spicy salmon. asparagus, and cucumber inside, topped with salmon, scallions and salted onion sauce.

5 pieces. Sushi rice rolled with panko fried shrimp, cabbage, avocado, masago, lemon, cucumber and miso mayo with nori seaweed on outside.

8 pieces. Sushi rice rolled with shrimp tempura and asparagus, with nori seaweed inside. Topped with A-5 wagyu and garlic chips served with miso mustard with wagyu fat.

5 pieces. Sushi rice rolled with asparagus, cucumber, yamagobo, romaine lettuce, chive, with a thinly sliced pickled daikon. Served with onion sauce on the side.

8 pieces. Sushi rice rolled with spicy tuna and avocador inside, topped with bigeye tuna, micro cilantro, maui onion and yuzu ponzu.

8 pieces. Sushi rice rolled with spicy tuna, shishito pepper, yamagobo, with soy paper inside, topped with avocado, yellowtail, tobiko and spicy soy.

6 pieces. Sushi rice rolled with cucumber, with nori seaweed outside.

5 pieces. Sushi rice rolled with anago, tamago, tobiko, cucumber, kampyo, yamagobo, shrimp, shiitake mushroom and kimiu with nori seaweed outside.

6 pieces. Sushi rice rolled with sweet pickled squash, with nori seaweed outside.

6 pieces. Sushi rice rolled with yellowtail (hamachi) and green onion with nori seaweed outside.

6 pieces. Sushi rice rolled with tuna belly (toro) and negi (green onion) with nori seaweed outside.

6 pieces. Sushi rice rolled with tuna belly (toro) and pickled daikon (takuan) with nori seaweed outside.

6 pieces. Sushi rice rolled with tuna with nori seaweed outside.

6 pieces. Sushi rice rolled with pickled plum (ume) and shiso leaf with nori seaweed outside.

6 pieces. Sushi rice rolled with avocado, with nori seaweed outside.

8 pieces. Sushi rice rolled with imitation crab, cucumber and avocado with nori seaweed inside.

8 pieces. Sushi rice rolled with freshwater eel (unagi), cucumber with nori seaweed inside, topped with avocado and sweet eel sauce.

5 pieces. Sushi rice rolled with spicy tuna, shrimp tempura, cucumber and avocado, with soy paper outside.

8 pieces. Sushi rice rolled with freshwater eel and cucumber with nori seaweed inside. Served with eel sauce.

8 pieces. Sushi rice rolled with salmon, cream cheese and cucumber.

8 pieces. Sushi rice rolled with imitation crab, avocado, cucumber with nori seaweed inside, topped with tuna, yellowtail, escolar and salmon.

8 pieces. Sushi rice rolled with salmon skin, masago, yamagobo, cucumber and sprouts with nori seaweed outside.

5 pieces. Spicy. Sushi rice rolled with shrimp tempura, avocado, cucumber and miso mayo with nori seaweed outside.

8 pieces. Sushi rice rolled with spicy salmon and cucumber with nori seaweed inside.

8 pieces. Sushi rice rolled with spicy tuna and cucumber with nori seaweed inside.

8 pieces. Sushi rice rolled with spicy yellowtail and cucumber with nori seaweed inside.

6 pieces. Sushi rice rolled with salmon with nori seaweed outside.

Steamed white rice prepared for sushi with vinegar.

Pure wasabi with no horseradish mixed in.

Pickled wasabi leaf and stem.

House blended soy with dashi, made for sushi.

Sweet rice vinegar.

House made soy based sauce with grated onion and ginger.

Ponzu sauce mixed with grated daikon radish.

House blended cistrus soy sauce

House made sauce with choopped green onion, garlic, soy, rice vinegar and sesame oil.

Ponzu sauce flavored with white truffle oil.

House made butter made with A5 Japanese wagyu fat.