08/21/2026
For those of you waiting for the return of the fatty bonito, it is here! Once again, this is limited. The tuna we have been getting is out of this world. Depending on size, origin, and season, the flavor and texture is so different from one another. I enjoy giving our customers the ability to taste the varities of the tuna. Uni is especially creamy and mild today, despite being from Japan. The blueberry brulee is back as well as some new desserts! Take care everyone! GANBATE!
SUSHI/SASHIMI:
Hime Suma/ Fatty Black Skipjack (Japan)
Shima Aji/ Yellowjack (Japan)
Kinmedai/ Alfonsino (Japan)
Suzuki/ Black Sea Bass (U.S. east coast)
Uni/ Sea Urchin (Hokkaido)
Honmaguro Toro/ Bluefin Fatty Tuna (Mexcio and US)
SOUP:
Tai Nyumen $8.50
(鯛にゅうめん)
Light snapper stock with thin somen noodles and fried snapper
available in place of miso soup +$3
RICE:
Tamago Kake Gohan $9.00
Special free range eggs with hand shaved bonito flakes. From Tamaki Farm.
Available raw on top of regular or sushi rice.
Add uni and/or ikura +$7.00
MEAT:
Hot
Tori Shio Koji Kushiyaki $10.95
(鳥塩こじ串焼き) *GF
Flavorful, chicken thigh meat marinated in a tenderizing fermented rice starter mixed skewered with green onion and grilled over charcoal
Gyu Miso Kushiyaki $16.50
(牛味噌串焼き) *GF
Angus strip loin marinated in a miso-peanut sauce skewered with onion and grilled
Gyu Suji $15.00
(牛すじ煮込み)
Tender beef and beef tendon stew in a rich soy sauce with onion and yam noodles. Available as donburi
(optional: raw egg yolk +$ 2 )
VEGETABLE:
Hot
Ninnikunome Itame $7.50
(ニンニクの芽炒め) *Vg
Garlic scapes sautéed in sesame oil with a splash of soy sauce
Shish*to Shōga Yaki $8.50
(獅子唐辛子ショウガ焼き) *Vg
Japanese green peppers with a mild, juicy flavor bathed in ginger infused soy sauce and blistered over charcoal
Yaki Nasu $8.50
(焼き茄) *Vg upon request
Japanese eggplant grilled over charcoal imparting a roasted flavor, peeled and served hot with katsuobushi (bonito flakes) and freshly grated ginger
SEAFOOD:
Cold
Bincho Maguro Ceviche $20.50
(鬢長鮪 の料理セビーチェ) *GF
Albacore tuna lightly marinated in a olive oil and garlic, blanched on the outside and raw on the inside.
Yamakake $12.95
(山かけ) *GF
Raw tuna cut into bite-sized pieces and topped with sticky, grated mountain yam. Tapas portion
Hot
Satsuma Age $12.50
(さつま揚げ)
Special fried fish cake from Miyagi prefecture. Soft and slightly sweet, with a pleasant chewiness, grilled over charocal. Served with fresh ginger and soy sauce
Maguro Tatsuta Age
(鮪たつた揚げ) $13.95
Tuna lightly marinated in a sake infused soy sauce and flash fried
Shima Hokke $10.50
(縞𩸽)
Striped atka mackerel, half-dried, salted, and grilled over charcoal
DESSERT:
Blueberry Crème Brûlée
(ブルベリークレーム ブリュレ)*D
Baked custard with a crisp, caramel top. Made with local, pasture-raised eggs and homemade blueberry Jam
Houjicha and Vanilla Panna Cotta
(焙じ茶 とバニラのパンナコッタ)
Two layers of smooth and creamy eggless custard made with grass fed milk and fresh cream. One layer has the addition of premium roasted Japanese green tea, and the second layer is graced with vanilla bean
House-Made Ice Cream
(アイスクリーム) *D *GF
*made with pasture-raised, local egg and fresh cream
Brown Sugar Ice Cream
(黒糖アイスクリーム)
Ginger
(生姜)
Matcha
(抹茶)
Wagashi
(和菓子) *GF *Vg
Sakura Mochi (桜餅)
Two pieces of red bean filled glutinous rice cake wrapped in a seasoned cherry tree leaf
Mizu Manju (水まんじゅう)
Red bean paste encased in a clear jelly
Adzuki Daifuku (大福餅)
A delightful chewy rice cake speckled with red adzuki beans and filled with sweetened red adzuki bean paste
Sasa Mochi (笹餅)
Two pieces of sweet mugwort rice balls filled with red bean wrapped in bamboo leaves�
