ASSORTED PICKLES (v) 9

Three types of house made pickles
EDAMAME WITH CHARCOAL SALT (v) 7

Edamame, shio kombu kelp, charcoal salt
SOY KOJI BUTTER CORN 9

Soy koji butter dipped corn, nori furikake
SEAWEED SALAD (v) 10

Wild seaweed, radicchio and daikon in a sesame vinaigrette
SHISOMAKI (v) 9

House made miso with a medley of seeds wrapped in shiso leaves
SMASHED POTATOES (v) 8

Crispy red bliss potatoes, scallion aioli, nori
GOLDEN BEET DENGAKU (V, GF) 10

Roasted beets tossed in yuzu miso sauce, yukari crunch
SMOKED SOY DEVILED EGGS 8

Applewood smoked soy pickled egg, wasabi aioli, vegan mushroom bacon

GRILLED ROMAINE 14

Romaine, pickled red onion, jako, creamy sesame dressing
BLISTERED GREENS BEANS AND SHISHITOS (vo) 17

Tossed in house made rayu chili oil, lime miso and topped with yuzu tobiko
PRAWNS IN CHILI SAUCE (GF) 16

Flash fried prawns tossed in spicy nanban sauce, rice crispies
NANBAN CHICKEN 15

Japanese-style fried chicken tossed in tangy yuzu nanban sauce and served with scallion aioli
EBI SHINJO FRITTERS 20

Crispy shrimp ball fritters, shishito peppers and lemon with creamy shiso avocado dip
SPICY MISO SPARE RIBS 18

Pork spare ribs with gochujang, honey, tobanjan

SHRIMP AND BLACK GARLIC GYOZA 20

With tahini rayu dipping sauce
SOFT SHELL CRAB TEMPURA 25

Softshell crab tempura battered and served with yuzu kosho miso sauce
GRILLED SABA MACKEREL 21

Yuzu tomato chutney, watercress, kumquat
SUSHI HANDROLL PLATTER 42

Salmon, tuna, mackerel, yellowtail and ikura over sushi rice, served with shiso verde, nori and lettuce wraps

Add Uni $15
JAPANESE SEAFOOD PAELLA 37

Shrimp, calamari, clams, bay scallops in a white dashi beurre blanc (Takes 20 minutes)

ADD UNI (HIGHLY RECOMMENDED) $15

SALMON CRISPY RICE 16

Salmon sashimi, ikura, wasabi aioli on sushi-style crispy rice patties
SPICY TUNA CRISPY RICE 16

Spicy tuna, wasabi aioli on sushi-style crispy rice patties
BLACK GARLIC ENOKI CRISPY RICE (vo) 15

Soy simmered enoki with black garlic on sushi-style crispy rice patties
UNI CRISPY RICE 25

Maine uni, ikura, ponzu over sushi crispy rice

TEMPURA UDON (vo) 23

Northern-style silky Inaniwa udon noodles with assorted vegetable tempura served cold or hot

Add Shrimp $4
DAN DAN NOODLE NABE 27

Tobanjan minced pork and crispy pork belly, clams, thick-cut udon noodles, miso dashi
UDON CLAMS VONGOLE 24

with silky inaniwa noodles, asari clams and sake kasu butter sauce

Add Uni $15

CHICKEN KARAAGE 25

Japanese-style fried chicken seasoned with Moroccan spices, curry pickled cauliflower, yuzu aioli
YUZU MISO ARCTIC CHAR 34

Arctic char broiled with housemade yuzu miso sauce, herb butter tossed winter vegetables, nori rice crisps
PORK CHASHUU PLATTER 33

Braised and seared pork belly chashuu, served with shiso verde, rice, nori and lettuce wraps
SOY KOJI STEAK PLATTER 35

Sweet soy marinated hanger steak, tahini rayu sauce, rice, house made pickles, nori and lettuce wraps

"EIGHT PEAKS" Hakkaisan Niigata, Japan (10 oz) (btl only)

Clean texture and a whisper finish. Apple, roasted nuts, stone. 45
“THE GATE” Daishichi Minowamon, Fukushima, Japan

Welcome to the pearly gates of heaven! Apricot, lemon. 24/47/142
"ETERNAL EMBERS", Yuho, Ishikawa, Japan

Made by one of the few female sake brewmasters in the world. Super clean finish. Try warm as well as chilled. Nuts, figs. 15/29/88
"#14" Brooklyn Kura, Brooklyn, NY

Brooklyn brewed, this local sake is unpasteurized and super dry. Notes of white flowers, ripe apple, and tropical fruit. 17/32/92
“SONG OF THE SEA” Tensei, Kanagawa, Japan

Time to sit back and unwind. Salted melon, cucumber. 15/30/85
"THE GIFT" Katsuyama Ken, Miyagi, Japan

Supple, well-rounded umami, Samurai Masamune's favorite sake. Muscat grape, lemon 23/44/135
“BLACK PINE” Kenbishi Kuromatsu, Hyogo, Japan

Samurai pre-battle sake of choice since 1505. 15/29/85
“STAR-FILLED SKY” Suwa Mantensei, Tottori, Japan

Aged 3 yrs. Umami rich without the weight. Smoke, honey, soy sauce. 19/36/80
SHIRAGIKU NIGORI, Okayama, Japan

Unfiltered sake with a mild smooth finish. 13/25/56
"SEASIDE" SPARKLING, Imada Shuzo, Hiroshima, Japan (12.2 oz) (Btl only)

Fun with a seaside breeze. Crisp lemon, live, culture and froth. 42
SPARKLING “AWA” SEAFOAM, Hakkaisan, Niigata, Japan (12.2 oz) (btl only)

Clear and elegant. Beautiful delicate bubbles. Crisp clean finish. 50

Orion

Okinawa, Japan (12 oz) 5% 7
Echigo Koshihikari

Niigata, Japan (12 oz) 6% 11
Kawaba Sunrise Ale

Gunma, Japan (12 oz) 5% 9
Rydeen IPA

Niigata, Japan (12 oz) 6% 12
Finger Lakes Northern Spy Cider

Unfiltered, unpasteurized, unsweetened Watkins Glen, NY 7% 15/48

PROSECCO, Serrata (BTL ONLY) 80

Certified organic. Very clean and bright. White flowers, citrus and tart orchard fruit, nicely mineral finish. Veneto, Italy
LAMBRUSCO, Charmat, Casalpriore (BTL ONLY) 70

Campogalliano, Italy
BLANC DE BLANC, Conca del Riu Anoia, Raventós i Blanc (BTL ONLY) 85

Barcelona, Spain

MERLOT BLEND, Pey-Bonhomme

Biodynamic vines, indigenous yeasts and low sulfur. Mmedium weight, ripe red fruit. Cotes de Bordeaux, France 14/56
GRENACHE BLEND, La Jassine, Bieler Pere & Fils

Rhone, France 2015 15/60
NERELLO BLEND, Etna Rosso, Terre Nere

Sicily, Italy 2016 16/64

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Dinner