House-Made Tofu

Freshly made at 5:30, 7:00, 8:30 & 10:00 pm

freshly-scooped tofu served warm with wari-joyu   V / GF 

Zuke | 漬け

raw & marinated

Shigoku Oyster raw oyster topped with ponzu, yuzu foam, negi & ichimi togarashi  

Seared Salmon  lightly seared salmon with garlic-sansho pepper sauce & kaiware

Hotaru Ika toyama firefly squid with yuzu miso, kelp meringue, and ichimi

Madai kyushu seabream sashimi, cucumbers, pickled plums & myoga GF

Kanpachi  kyushu amberjack sashimi in a white sesame sauce with scallions 

Maguro & Avocado Salad  tuna & avocado tossed in wasabi-soy dressing with nori 

Hotate  fresh scallop & seasonal truffles in a truffle sauce with oba GF

Kobachi | 小鉢

small bites

Edamame  chilled edamame soaked in dashi (vegan option available) 

Shishito shishito peppers seasoned with wari joyu topped with grated daikon V / GF

Oshinko  house-made nukazuke pickled vegetables  V / GF

Ramp served chilled in a konbu dashi broth V

Cauliflower tossed in sesame dressing V

Beets & Tomato  blanched beets, tomato, raspberry & fig in a konbu dashi broth  V

Zenmai Piri Kara  royal fern sprouts, shiitake mushrooms, fried tofu in a spicy shichimi  

Kinoko Kiriboshi Daikon assorted japanese mushrooms & sun-dried daikon radish with yuzu 

White Asparagus chilled white asparagus in a sakura dashi V 

Osusume | お勧め

chef's recommendations

Caviar Toast  toasted shokupan, sakura wood smoked sturgeon caviar

Uni Toast  toasted shokupan, sakura with smoked santa barbara uni

Choux Trio  Caviar, fresh uni, and ikura with egg salad in a hojicha choux

Porcini Soup  clear soup with porcini mushroom and broccoli rabe

Yuba Chawanmushi  steamed egg & tofu skin custard  (truffle supplement available)

Yuba Ikura house made tofu skin topped with seasoned salmon roe and ponzu

Carrot Soup chilled white carrot puree topped with dashi gelee and cucumber

Uni Ice-Cream  savory house-made uni ice cream with fresh santa barbara sea urchin

Sashimi  | 刺身

thinly sliced fresh fish

Six Pieces  chef's fresh market selection 2 slices, 3 kinds of fish 

Ten Pieces  chef's fresh market selection 2 slices, 5 kinds of fish

Chu Toro  medium fatty spanish bluefin tuna belly

Salad & Yasai  | サラダ 野菜

salad & vegetables

Kale Salad  kale, pine nuts, grapefruit, goat cheese, fried gobo chips, grapes, with yuzu-ponzu vinaigrette 

Tomato & Truffled Burrata  topped with dashi gelée, sumiso, kaki, kaiware and oba

Temomi Salad  romaine, baby arugula, avocado & jako white-sesame dressing, nori 

Seaweed Salad tosaka nori, wakame, fruits, and konbu tossed in a sesame oil dressing

Kogomi Tempura fiddlehead fern sprouts tempura seasoned with aonori and a side of sea salt V / GF

Grilled Yasai assorted vegetables on a bed of spinach tofu sauce seasone with sansho pepper V / GF

Takenoko Sashimi bamboo shoots with miso vinaigrette V

Nasu Agedashi  flash fried eggplant, mochi, fig & snowpeas in a konbu soy dashi  V

Miso Oden  turnips, daikon, konnyaku, shiitake mushrooms & cabbage, served in a konbu-dashi broth topped with hatcho miso  V

Yasai Tempura  organic vegetables, lightly fried, served with yuzu and wasabi infused salts  V / GF

Tofu Ganmodoki  tofu and mushroom fritter with seasonal vegetables in a mushroom sauce  V / GF

Sakana & Niku | 魚 肉

fish & meat

Squash Blossom Ebi minced & steamed shrimp and onion wrapped in squash blossom with strawberry powder GF

Shrimp Ajillo shrimp simmered in garlic oil with brussel sprouts and lotus root topped with ito togarashi

Saikyo Miso Cod  broiled alaskan black cod marinated in saikyo miso  GF

Grilled Lobster  ½ maine lobster grilled, flash-fried gobo, asian pear, renkon chips, yuzu miso sauce  GF

Rosemary & Sage Salmon Nitsuke  salmon filet, rosemary-sage glaze, gobo, renkon

Tako Yawarakani  simmered octopus, namafu, seasonal vegetables, dashi broth, ito togarashi

Kanpachi Kama  salt-grilled amberjack collar GF

Salmon Kama  salt-grilled salmon collar GF

Crispy Fried Chicken  seasoned with aromatic rock salt

Chicken Nanban  lightly fried organic chicken, garlic-carrot-ginger marinade topped with japanese tartar sauce 

Washugyu  grilled Lindsay ranch washugyu beef, grilled seasonal vegetable, japanese steak sauce 

Miyazaki Wagyu A5  8 ounce selection of A5 grade japanese beef seasoned with rokkusuke salt  GF

Yaki Buta  sake-kasu miso grilled berkshire pork loin, shishito peppers  GF

Jidori Chicken  grilled organic chicken on a bed of spicy miso, mitsuba GF

Shime & Soups | 〆 汁物

to finish

Rice Pot slow cooked rice in a clay pot with seasonal ingredients  Matsutake | Salmon | Truffle | Vegetable  ( Please allow 40 minutes.)

Kaisen Don  assorted raw fish served over a bed of rice, goma dare sauce & nori 

Takana Onigiri traditional rice balls made with spicy sauteed mustard greens V/GF

Udon  shiitake mushrooms, wakame seaweed, udon noodles & scallions in a konbu-dashi broth  V

Miso Soup  konbu-dashi miso soup, served with wakame & scallions  V / GF

Seafood Miso Soup  chef's daily selection of fresh seafood & negi in a konbu-dashi miso soup  GF

Kawari & Rolls  | かわり寿司

kawari-sushi & hand roll

Yaki Shabu Sushi  seared washugyu ribeye, garlic soy 

Ikura Don  seasoned salmon roe served over a bed of sushi rice

Oshinko Roll  assorted pickled vegetables  GF 

Toro Taku Roll  bluefin toro, smoked daikon pickles GF

Snow Crab Tempura Roll  avocado, white miso vinaigrette GF 

Aburi Salmon Roll  avocado, shiso, okra, yuzu kosho soy

Anago Bozushi Roll  grilled wild conger sea eel, sweet shoyu cucumber

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

 

menu subject to change