Shoya Izakaya Menu

20 oz bottle

20 oz bottle

20 oz bottle

Chilled, Refreshing Brewed Tea, Perfectly Balanced for a Hot Day

Smooth, beautifully aromatic Oolong tea with a balanced, floral finish.

Brewed from select green tea leaves for a pure and traditional taste.

A non-carbonated Japanese soft drink traditionally made from high-quality non-fat milk, offering a refreshingly sweet-and-tangy taste with hints of citrus and yogurt.

A non-carbonated Japanese soft drink, blending the light, milky taste of Calpico with the sweet essence of mango.

Calpico Lychee is a non-carbonated Japanese soft drink, blending the smooth, slightly tangy taste of Calpico with the sweet essence of lychee.

A non-carbonated Japanese soft drink, blending the unique taste of Calpico with sweet strawberry juice concentrate for a refreshing and smooth experience.

Japanese carbonated soft drink, known for its unique glass bottle sealed with a marble. Flavors may vary.

A classic cola served with a scoop of vanilla ice cream, creating a sweet and creamy beverage experience.

Sweet soda with vanilla ice cream.

A refreshing soda blend featuring the distinctively sweet and tangy taste of Choya ume-shu, typically made without the addition of artificial flavors or colors.

Non alcohol.

Pickled Chinese cabbage with Korean chili pepper.

Shredded green seaweed with sesame vinaigrette.

Assorted Japanese pickles.

Sushi omelet with mentaiko sauce.

Sautéed lotus roots with sweet soy sauce.

Cucumber with spicy sauce.

Slice of Japanese omelet with grilled eel.

Marinated Shishito pepper with dashi soup.

Fried chicken skin and vegetables with sesame vinaigrette.

Marinated raw octopus with\nwasabi leaf.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Chilled tofu with scallion, ginger and fish flake.

Fried slice lotus loots with sea salt and lemon.

Marinated jellyfish with onion and cucumber.

Fried burdock with special seasoning.

Fried river shrimp with sea salt and lemon.

Fried purple sweet potato

Marinated rare grilled ribeye with chilled radish, scallion, pickles, and garlic ponzu sauce.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Tofu, avocado, tomatoes, radish, carrot on the green.

Fresh sushi salmon inside avocado and more on top.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Grilled salmon skin, masago and vegetables with wasabi vinaigrette.

Crunchy burdock, radish, onion, seaweed on\nspring mix.

Shredded cabbage with cucumber and tomatoes.

Japanese style potato said w/ ham.

potato salad covered with sliced avocado in sesame miso dressing

Bonito sashimi with garlic, onion, scallion, and ponzu sauce.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Fresh seafood, aged soy bean and grated yam aimo roots.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Scallions paired with fermented soybeans (natto), offering a unique blend of textures and flavors.

Octopus, seaweed, and cucumber with vinaigrette.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat poultry seafood shellfish or egg may increase your risk of foodborne illness.

Delicate snow crab paired with thinly sliced cucumber, shredded daikon, and a touch of seaweed. A light sprinkle of sesame seeds completes this refreshing dish.

Vermicelli noodles, avocado, and a variety of vegetables in a light vinegar dressing.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Three kinds of sashimi.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Tiny sliced fresh flounder with ponzu sauce.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Fresh salmon and vegetables with vinaigrette.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Scallop and octopus with vinaigrette.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Pickled herring fish and roe.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Tuna on grated yamaimo roots.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Five kinds of shellfish sashimi assortment.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Chopped tuna and cucumber with spicy miso sauce. Served with quail egg and cashew nut.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Tuna, salmon or mix. Marinated with onion, soy sauce, and sesame oil.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Steamed monkfish liver with ponzu sauce.

Marinated herring fish roe with spicy sauce.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Serves 3-4 persons. Chef`s choice of nine kinds of sashimi assortment.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Shredded squid with dashi soy dipping sauce.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Salmon roe on grated daikon radish.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Spicy cod roe. Served with daikon radish.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Fresh tuna on sushi rice.

The fresh tuna, salmon, and BBQ eel on sushi rice.

Chef`s choice 8 pcs sushi and tuna roll.

Marinated fresh seafood with spicy miso sauce on sushi rice.

Fresh salmon and salmon roe on sushi rice.

Assorted deluxe fresh seafood on sushi rice.

Assorted fresh seafood on sushi rice.

INSIDE - Cucumber, Lemon, Shrimp, Imitation Crab\nTOP - Scallop, Ikura, Truffle Sauce on the side

INSIDE - Cream Cheese, Avocado, Imitation Crab\nTOP - Eel Sauce, Spicy Crab Dynamite Sauce (Masago, Crab, Spicy Mayo \n Mix)

INSIDE - Spicy Tuna, Tempura Crunch\nTTOP - Torched Tuna, Spicy Mayo, Chopped Jalapeno

INSIDE - Kanikama (Imitation Crab). Cucumber, Avocado, \n Masago, Japanese Mayo\nTOP - Imitation Crab, Scallion, Tempura Crunch, Masago, Eel Sauce

Grilled mackerel with sea salt.

Grilled with special eel sauce.

Grilled whole squid with ginger sauce. Spicy Thai sauce available.

Grilled with sea salt or teriyaki sauce.

Grilled Atka mackerel.

Grilled half-dried capelin.

Marinated cod with sweet miso paste.

Sautéed littleneck clam and vegetables with garlic sauce.

Fried octopus ball. Served with BBQ sauce and mayonnaise.

Grilled fish cake. Served with grated ginger.

Fried fish cake with seaweed tempura batter.

Steamed shrimp dumpling.

Fried marinated tuna.

Fried with soy ginger batter.

With spicy mayonnaise sauce and almond.

With spicy fish roe and cream cheese filling.

Tartar sauce. Served with BBQ sauce and tartar sauce.

Lightly fried shrimp and vegetables.

Panko fried horse mackerel.

Fried with tempura batter. Served with ponzu sauce.

In soy sauce soup with chashu pork, boiled egg, scallion, bamboo shoots and nori.

Spicy. In spicy soy-sesame soup with minced pork, bamboo shoots, bok choy and scallion.

Spicy. In spicy curry soy soup with chashu pork, bamboo shoots and scallion.

Spicy. In pork soup with egg minced pork, scallion, bamboo shoots and spicy paste.

In tonkotsu soup with egg chashu pork, bamboo shoots, scallion and black sesame oil.

In garlic pork soup with extra pork, onion, boiled vegetables and scallion.

Pork Yakisoba with potatoes and egg.

Spicy. In spicy miso soup with chashu pork, bamboo shoots, kimchee and scallion.

In miso soup with extra chashu pork, egg, bamboo shoots and scallion.

In Miso soup with egg, butter, chashu pork, scallion, sweet corn and bamboo shoots.

White thick noodle in fish broth with sweet fried bean curd.

Spicy. White thick noodle in spicy curry broth with sukiyaki bee.

White thick noodle in fish broth with shrimp tempura, egg vegetables and more in the hot pot.

White thick noodle broth with sukiyaki beef, egg and vegetables in the hot pot.

Five skewers featuring four meats and one vegetable, seasoned with either sea salt or teriyaki sauce.

Enoki mushrooms wrapped in bacon, choice of sea salt or teriyaki sauce.

Pork belly skewers, available with sea salt or teriyaki sauce.

Scallop and bacon skewer, options of sea salt or teriyaki sauce.

Tomato wrapped in crispy bacon, options: sea salt or teriyaki sauce.

Asparagus wrapped in bacon, served kushiyaki style. Choice of sea salt or teriyaki sauce.

King oyster mushroom skewered. Options include sea salt or teriyaki sauce.

Shishito peppers, choice of sea salt or teriyaki sauce.

Shiitake mushrooms skewered, choice of sea salt or teriyaki sauce.

Soft boiled egg served with choice of sea salt or teriyaki sauce.

Duck and scallion skewers, offered with sea salt or teriyaki sauce.

Chicken skin Kushiyaki, options of sea salt or teriyaki sauce.

Chicken wings, choice of sea salt or teriyaki sauce.

Chicken mentai mayo skewers, choices of sea salt or teriyaki sauce.

Tender tsukune, choice of sea salt or teriyaki sauce, served kushiyaki-style.

Chicken kushiyaki skewers, complemented by wasabi, available with teriyaki sauce or sea salt.

Chicken liver skewered and glazed. Option for sea salt or teriyaki sauce.

Skewered chicken and scallion, kushiyaki. Options include sea salt or teriyaki sauce.

Chicken & Garlic skewers - choice of sea salt or teriyaki sauce.

Chicken gizzard skewers, offered with sea salt or teriyaki sauce options.

Chicken heart skewers, options of sea salt or teriyaki sauce.

Grilled chicken tail, kushiyaki style, offered with a choice of sea salt or teriyaki sauce.

Tsukune cheese kushiyaki: Ground chicken skewers, melted cheese topping. Choose sea salt or teriyaki sauce.

Skewered chicken, choice of sea salt or teriyaki sauce.

Grilled thin sliced beef tongue with sea salt.

Sautéed pork, garlic shoots and vegetables with miso sauce.

Japanese style fried boneless chicken.

Japanese chashu pork with teriyaki sauce.

Pork dumpling and vegetable in spicy tonkotsu soup.

Fried chicken with vinaigrette and tartar sauce.

Minced beef cutlet. Served with BBQ sauce.

Wasabi flavor pork dumpling.

Beef chopped steak with egg and teriyaki sauce.

Assorted Japanese sausages.

Croquette with beef and potato.

Pan-fried pork dumpling.

Fried skewered pork and onion with panko flour.

Sautéed pork, vegetables and spicy kimchee.

Japanese pancake with pork, egg and vegetables.

Japanese chashu pork with teriyaki sauce.

Braised pork belly in sweet soy-ginger soup.

Thick cut baked bacon.

Fried soft bone with nice crunchy texture

Fried tofu with tempura sauce and toppings.

Sautéed sweet corn and potato with butter. Add Bacon, Shrimp for additional charges.

Fried potato with cream cheese. Served with teriyaki sauce.

Croquette with mashed potato.

Sautéed assorted mushroom with jalapeño butter.

Lightly fried with tempura batter.

Sautéed mushroom with teriyaki sauce on fried tofu.

Sautéed vegetables.

B.B.Q. eel & sukiyaki beef on rice.

Spicy curry sauce on rice with pork cutlet and a raw egg.\n\nConsuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase your risk of foodborne illness.

Sukiyaki beef and onion on rice with a boiled egg.

Great add-on for any ramen.

Yakitori chicken on rice with a boiled egg.

Beef hamburg & egg w/ curry sauce on rice.

B.B.Q. eel on rice.

Assorted seafood, vegetables, egg, and rice cooked in soup.

Assorted seafood, spicy kimchi, egg, and rice cooked in soup.

Choice of: salmon, plum, seaweed, or fish flake.

Grilled rice ball with grilled salmon flake.

Choice of: salmon, plum, takana, seaweed, or mix.

À la Mode. Japanese caramel custard pudding.

Japanese citrus cheesecake.

Deep-fried green tea ice cream.

Rice cake with sweet red bean paste.

A fish-shaped cake with red bean filling comes with ice cream.