Cold / reisai
crudo of hiramasa, watermelon radish, yuzu, capers 32
kanpachi, ume ponzu, furikake 30
maguro yama-kake / soy-marinated yellowfin tuna, wasabi pickle, mountain yam 28
japanese latkes / salmon crudo, ‘iburi gakko’ daikon pickles, yuzu crème fraîche 28
japanese ‘caesar’ / market lettuces, bonito, panko, miso dressing 25
corn and tomato salad / tofeta, ginger soy dressing 26
mapo sukui tofu / meiji supreme tofu, tobanjan, taberu rayu, myoga 19
oshinko / trio of housemade japanese pickles 14
kuai shrimp ‘cocktail’ / daikon oroshi, lemon soy fina’denne 30
STEAMED / mushimono
chawanmushi / steamed egg custard, dungeness crab, mitsuba 21
asari saka-mushi / donabe-steamed clams, beurre bordier seaweed butter 28
FRIED / agemono
tempura / dragon tongue beans, garlic confit and white anchovy mayo 19
tsukune katsu / panko-fried chicken meatballs, kewpie, tonkatsu sauce 18
YAKITORI / charcoal-grilled jidori chicken skewers
tebasaki / chicken wings 8
soriresu / chicken oysters, yuzu kosho 18
bonchiri / chicken tail 7
sunagimo / chicken gizzards 6
kawa / chicken skin 9
nankotsu / chicken cartilage 9
hatsu / chicken hearts 8
kushiyaki / other grilled skewers
kyabetsu / cabbage, caramelized leek and miso butter 14
eringii / king trumpet mushroom, garlic koji miso and bell pepper relish 15
hotate / hokkaido scallop., mentaiko miso, red yuzu kosho 16
buta / pork shoulder, ginger, sesame, yuzu 14
wagyu / miyazaki A5 beef, black lava salt 26
YAKIMONO / more from the grill
sakana shioyaki / branzino filet, ponzu, lotus root pickle 24
buta rosu shiokoji-yaki / pork loin, parsnip and sweet potato, apple mustard 34
BRAISED / nimono
gindara nitsuke / soy-simmered black cod, tofu, baby bok choy, ginger, yuzu shichimi 34
short ribs nanban-style / sweet and sour glaze, market veggies 45
SHIME / rice and noodles
chahan / garlic fried rice
with pickled mustard greens 22
with dungeness crab 33
yakisoba / pan-fried sweet and sour noodles, pork belly, peppers, pineapple, cracklins 30
SWEETS
hoji-cha soft cream / roasted green tea soft serve 12
as a parfait with burnt sesame miso caramel, candied walnuts 18
citrus panna cotta / strawberry curd, marigold, bubu arare pearls 16
fruit crumble / figs and berries with creme fraiche whip and santouka strusel 15
