SPRING RESTAURANT WEEK
April 10th - April 19th
Four Courses for $42
Regular menu also available
OTOSHI
YAKITORI CHICKEN HEARTS · Ginger Soy Marinade · Rakkyo · Furikake · Tsukemono
KATSUO TATAKI Seared Spring Bonito · Togarashi & Roasted Garlic Smashed Tofu · Strawberry Ponzu · Shiso Leaves
SPRING CABBAGE OKONOMIYAKI · Asparagus · Spring Onion · Sansai (Wild Mountains Vegetables)
SMALL PLATES
MAGURO SASHIMI SAMPLER · Sliced Akami · Chutoro · O-Toro · Local Bluefin Garum · Fresh Wasabi · Satsuma Pickled Ginger
“KUSHIAGE” ASPARAGUS · Crispy Shirasu (Baby Sardines), Soy Cured Egg Yolk, Karashi Mayo (Japanese Mustard), Lemon Zest
CHICKEN DUMPLING · Sesame Vinegar Cabbage Slaw · Mushroom Kababyaki · Crispy Shallot
MEDIUM
TOSA-STYLE GRILLED BEEF · Japanese Leek Jam · Wasabi Mayo · Japanese Potato Salad
TAKIKOMI GOHAN Japanese Mixed Rice · Asari (Manila Clams) · Fresh Spring Vegetables · Sushi Rice
SAKE OSHIZUSHI · Press Box · King Salmon · Cucumber · Grilled Pineapple · Rakkyo · Aji Amarillo Mayo · Crispy Shallot
CHICKEN NANBAN · Crispy Egg Battered Chicken Thigh · Sweet & Sour Soy Glaze · Japanese Tartar Sauce · Bibb Lettuce
DESSERTS
TAIYAKI · Waffle · Coffee Pearls · Amaretto Custard · Ichigo · Shaved Chocolate
BITTER CHOCOLATE FONDANT CAKE · Sesame Peanut Crumble · Suntory Whiskey Ice Cream · Anglaise
LOCALLY MADE SORBET
Menu subject to change
Consuming raw or undercooked shellfish, seafood, meats, poultry or eggs may increase your risk of food borne illness.
Please notify your server of any food allergies. 20% gratuity added to parties of six or more. Ask your server about modifications or preferences.