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Menu

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  • a bowl filled with different types of food on a table
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  • a bunch of food sitting on top of a wooden table
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  • a bowl of salad on a plate
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    • a close up of a flower

    Our dishes are a modern take on everyday Japanese comfort food.  Our ingredients are responsibly sourced and prepared with care, with a menu that is seasonal and changing year round.

    Dinner

    TO START AND TO SHARE

    • ASSORTED PICKLES (v) 6

      Three types of house made pickles

    • SEAWEED SALAD (v) 9

      Wild seaweed, grapefruit and daikon in a sesame vinaigrette

    • EDAMAME WITH CHARCOAL SALT (v) 7

      Edamame, shio kombu kelp, charcoal salt

    • SHISOMAKI (v) 9

      House made walnut miso wrapped in shiso leaves

    • SMASHED POTATOES (v) 8

      Crispy red bliss potatoes, scallion aioli, nori

    • BUTTER CORN RIBLETS 9

      Soy koji butter dipped corn, nori Fujikake

    • AGEDASHI GREEN TOMATOES 10

      Fried green tomatoes in a light soy dashi sauce with sansho peppercorns

    • SMOKED SOY DEVILED EGGS 8

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

    SMALL DISHES

    • 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 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

    • SCALLION PANCAKE YAKI 16

      Scallion pancakes with pork belly, topped with spicy sesame, black garlic sauce

    SIDES

    • MISO SOUP (vo) 5

      Seasonal vegetables in a white miso soup

    • CLAM MISO SOUP 7

      Asari clams in a white miso soup

    • RICE 3

    SUMMER SPECIALS

    • SOFT SHELL CRAB TEMPURA 25

      Three whole soft shell crab tempura battered and served with yuzu kosho miso sauce

    • GRILLED SABA YAKI 34

      Grilled whole mackerel with ume chimichurri sauce

    SPECIAL SUSHI

    • SALMON CRISPY RICE 16

      Salmon sashimi, ikura, wasabi aioli on sushi-style crispy rice patties

    • SPICY TUNA CRISPY RICE 15

      Spicy tuna, wasabi aioli on sushi-style crispy rice patties

    • BLACK GARLIC ENOKI CRISPY RICE (vo) 14

      Soy simmered enoki with black garlic on sushi-style crispy rice patties

    • SEARED MACKEREL HAKO SUSHI 19

      Traditional pressed box sushi with mackerel, shiso, sansho peppercorns

    NOODLES

    • TEMPURA UDON (vo) 22

      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

    LARGE PLATES

    • CHICKEN KARAAGE 23

      Japanese-style fried chicken seasoned with Moroccan spices, curry pickled cauliflower, yuzu aioli

    • TUNA TATAKI HANDROLL PLATTER 32

      Seared yellowfin tuna, ikura and tobiko over sushi rice, served with shiso verde, nori and lettuce wraps

    • CURRY ROASTED BRANZINO 31

      Whole branzino butterflied and roasted with curry butter, purple shiso daikon slaw

    • PORK CHASHUU PLATTER 27

      Braised and seared pork belly chashuu, served with shiso verde, rice, nori and lettuce wraps

    • SOY KOJI STEAK PLATTER 32

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

                                                                           

    (v) = vegan; (vo) = vegan option


    Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.


    Please inform your server of any allergies or dietary restrictions.

                                                           


       

    Brunch

    The Bessou Classics

    • JAPANESE CURRY SHAKSHUKA 18

      Chickpeas and smashed potatoes in Japanese curry with baked egg, miso tofu labne and crispy rice hash

      Add Tonkatsu $5

    • FRIED CHICKEN KARAAGE 15

      Japanese-style fried chicken served with spicy mayo and nori crunch

    • BLACK GARLIC TERIYAKI STEAK FRITES 26

      8 oz hanger steak with black garlic teriyaki, onsen poached eggs, French fries and spicy mayo dip

    • BANANA HOTCAKES FOSTER 19

      Japanese-style pancakes with bananas, black sesame, black sugar syrup, salted miso caramel ice cream

    Greens

    Add-Ons: Fried Chicken Karaage 5, Miso Roasted Dorade or Salmon 5.5, Pork Tonkatsu 5.5, Soy Koji Hanger Steak 7

    • GRILLED ROMAINE 14

      Romaine, pickled red onion, jako, creamy sesame dressing

      $14

    • BLISTERED GREENS BEANS AND SHISHITOS (vo) 16

      Tossed in house made rayu chili oil, lime miso and topped with yuzu tobiko

    Noodles

    • DAN DAN UDON NOODLES 17

      Springy udon noodles with tobanjan minced pork, miso dashi broth

    • TEMPURA SOBA 18

      Buckwheat noodles in hot soy dashi broth with assorted vegetable tempura

      Add Shrimp 4

    Sides

    • CRUNCHY NORI FRIES 7

      Served with spicy mayo

    • SCALLION SCRAMBLE 5

    • ONSEN POACHED EGG 5

    • MISO SOUP 5

    • RICE 3

                                                                           

    (v) = vegan; (vo) = vegan option

                           

    Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

                           

    Please inform your server of any allergies or dietary restrictions.

                                                           


        

    SANDO SET

    All sandwich sets come on a Martin’s potato roll with a side of crunchy nori fries ADD scallion scramble 3

    • FRIED CHICKEN KARAAGE SANDO 17

      Bessou’s signature fried chicken Karaage with spicy mayo and house made pickles

    • MISO SALMON SANDO 18

      Miso roasted salmon, beet pickled daikon and scallion aioli

    • PORK CHASHUU SANDO 17

      Slow braised and seared pork belly chashuu with black garlic sauce and house made pickles

    • PORK TONKATSU SANDO 17

      Panko-breaded pork cutlet, lettuce, miso barbecue and scallion aioli

    Japanese Breakfast

    The breakfast set comes with rice, miso soup, market salad and homemade pickles ADD onsen poached egg or scallion scramble 3

    • ROASTED FISH 24

      Your choice of miso roasted salmon or dorade, seasonal market vegetables, house made pickles served with furikake rice

    • PORK CHASHUU 22

      Slow braised pork belly chashuu, seasonal market vegetables, house made pickles served with rice

    • PORK TONKATSU 22

      Panko breaded pork cutlet, seasonal market vegetables, house made pickles served with rice

    • FRIED CHICKEN NANBAN 23

      Japanese-style fried chicken tossed in tangy yuzu nanban with scallion mayo, seasonal market vegetables, house made pickles served with rice

    BRUNCH COCKTAILS

    • SAKE SUNRISE 14

      Sake, mandarin orange, grenadine

    • BLOODY MARI 14

      Tomato juice, wasabi, tobanjan, sake

    • MANDARIN MIMOSA 13

      Mandarin orange, prosecco

    OTHER BEVERAGES

    • COFFEE BY PARLOR COFFEE 3.5

    • TEA BY OFFSHORE TEAS 3.75

      Stinging Nettle ・ Wildflowers

    • TEA BY KETTL TEAS 3.75

      Black ・ Genmai Blend ・ Kukicha Green ・ Soba

    • SARATOGA SPRINGS SPARKLING WATER 5

    • PANNA NATURAL SPRING WATER 5

    • SANZO LYCHEE SPARKLING WATER 4.5

    DRINKS

    SAKE (Sm/Lg/Btl)

    • “EIGHT PEAKS” Hakkaisan, Niigata, Japan (10 oz) (BTL ONLY)

      Clean texture and a whisper finish. Apple, roasted nuts, stone. 33

    • “THE GATE” Daishichi Minowamon, Fukushima, Japan

      Welcome to the pearly gates of heaven! Apricot, lemon. 23/46/141

    • “BIHO” Imada Shuzo, Hiroshima, Japan

      Made by one of the only female sake brewmasters in Japan. Wisteria, crispy green grapes. 13/26/63

    • “MODERN” Senkin, Tochigi, Japan

      Zestfully clean! High acidity. Super fresh. Juicy tart apple. 16/32/80

    • “BLACK PINE” Kenbishi Kuromatsu, Hyogo, Japan

      Samurai pre-battle sake of choice since 1505. 14/28/84

    • “STAR-FILLED SKY” Suwa Mantensei, Tottori, Japan (10 oz) (BTL ONLY)

      Aged 3 yrs. Umami rich without the weight. Smoke, honey, soy sauce. 35

    • SHIRAGIKU NIGORI, Okayama, Japan

      Unfiltered sake with a mild smooth finish. 11/22/55

    • SPARKLING “AWA” SEAFOAM, Hakkaisan, Niigata, Japan (12.2 oz) (BTL ONLY)

      Clear and elegant. Crisp lemon and froth. 41

    NON-ALCOHOLIC BEVERAGES

    • TEA BY OFFSHORE TEAS 3.75

      Stinging Nettle ・ Wildflowers

    • TEA BY KETTL TEAS 3.75

      Black ・ Genmai Blend ・ Kukicha Green ・ Soba

    • COKE, DIET COKE 3

    • SARATOGA SPARKLING WATER 5

    • PANNA NATURAL SPRING WATER 5

    • SANZO LYCHEE SPARKLING WATER 4.5

    BEER + CIDER

    • ORION

      Okinawa, Japan (12 oz) 5.0% 7

    • SAPPORO

      Sapporo, Japan (12 oz) 5.0% 7

    • ECHIGO KOSHIHIKARI

      Niigata, Japan (11 oz) 5.0% 10

    • FLYING IPA

      Niigata, Japan (12 oz) 6% 9

    • KITE & STRING NORTHERN SPY SPARKLING CIDER

      Interlaken, NY 8% 15/48

    SPARKLING WINE

    • PROSECCO, A Fondo Valdobbiadene, Le Vigne di Alice 2018 (BTL ONLY) 80

      Biodynamic, natural. Made with heritage grapes and hand harvested. Veneto, Italy

    • PÉTILLANT NATUREL ROSE, Frizz, Melaric (BTL ONLY) 52

      Sassy, bright, fizzy, and definitely gulpable. Saumur, France

    • BLANC DE BLANC, Conca del Riu Anoia, Raventós i Blanc (BTL ONLY) 80

      Barcelona, Spain

    RED WINE

    • PINOT NOIR, Vinum, La Colombiere 2020

      Served chilled. Certified organic. Fronton, France 2015 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

    WHITE WINE

    • ALBARIÑO, Etiqueta Verde, Granbazan

      Galicia, Spain 2018 14/56

    • CHARDONNAY, Viré-Clessé, Domaine des Gandines

      Burgundy, France 2016 16/64

    • SANCERRE, Les Monts Damnés, Domaine Pierre Martin

      Loire Valley, France 2015 16/64

    MORE WINE

    • ZWEIGELT BLEND, Cistercien Rose, Schloss Gobelsburg

      Rose. Kamptal, Austria 2015 13/52

    • RKATSITELI Blend, Dilao, Teleda

      Orange. Organically grown and fermented with indigenous Georgian yeasts Telavi, Georgia 2020 15/60

    • PLUM WINE, Saika

      Wakayama, Japan 11/21/50

    • YUZU WINE, Saika

      Wakayama, Japan 12/23/58

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