HOT DISHES

Question 1

Edamame

Answer 1

Blanched, finished with Maldon Sea Salt

Question 2

Shishito

Answer 2

Flash Fried, topped with Sea Salt and topped with Maldon Sea Salt

Question 3

Limestone Lettuce with Black Cod

Answer 3

1oz cod sered in a LimeStoneLettuce cup, topped with Den Miso and cripsy Phyllo.

GF: Sub yuba

Question 4

Scallop Foie Gras

Answer 4

1oz of seared Foie Gras is on a sauteed Scallop in a Lettuce Cup, topped with BT sauce, Phyllo and Chives

Question 5

Toro Rosa

Answer 5

Garlic Soy Marinated Toro placed in Lolla Rosa Lettuce cups with a Korean Spicy Miso sauce, topped with Garlic Chips, Ginger, Chives, and Phyllo.

Question 6

Eggplant

Answer 6

Two Eggplant Halves are flashed fried then broiled, seved with Den Miso and Sesame Seeds. Also known as “Nasu Den”

Question 7

Crispy Soft Shell Crabs

Answer 7

Two soft shell Crabs coated in Potato Starch and fried, served with Black Bean or Spicy Garlic sauce.

Question 8

Shimp/Scallop Phyllo

Answer 8

Shrimp or Scallops are wrapped in Katafi, cooked until crispy, and served with Tonkotsu and Spicy Mustart

Question 9

Y.T/Kampachi Tataki

Answer 9

2oz Y.T is grilled, sliced, and served over Sake-Sauteed brussel sprouts, finished with Yuzu Miso sauce, leeks and chives.

Question 10

Black Cod with Miso

Answer 10

9oz Alaskan Black Cod marinated for 72 hours in Den Miso sauce, broiled and served with Haji Kami

Question 11

Sea Bass

Answer 11

6oz Chilean Sea Bass Served 4 ways:

Black Bean: Bean Sauce, Sake and Black Pepper steamed, topped with Ginger, Chives and seared with New Style oil. Topped with Shiitake Mushroom

Dry Miso: Sake, Black Pepper steamed, crusted with Dried Miso, finished with Garlic Chips, Yuzu Oil.

Balsamic Terkiyaki: Sauteed in Clarifified Butter, served on a bed of Sake Sauteed Brussels and Beech shrooms, finished with BT sauce, Leeks and Chives.

Truffle: Sauteed in Clarified Butter, topped with black truffles, finished with Truffle New Style Sauce.

Question 12

Creamy Spicy Crab

Answer 12

Snowcrab leg is baked with Creamy Spicy sauce, and garnished with Masago and Chives.

Question 13

Shrimp/Scallop/Lobster with with Black Pepper or Spicy Garlic

Answer 13

Choice of Protein is tossed with sauteed Asparagus and Beech Mushrooms. Deglazed with Sake Dashi, and finished with sauce.

Question 14

Scallop with Jalepeno Salsa

Answer 14

3 seared scallops are served on Sake Sauteed Brussels, topped with Jalepeno Vinaigrette, Red Onion, Jalepeno Salsa and Chives.

Question 15

Chicken with Spicy Garlic or Light Garlic

Answer 15

Half, deboned Chicken, grilled to order served on a bed of Sauteed Veggies.

Question 16

Kushiyaki Skewers

Answer 16

Choice of protein is skewered and grilled, served with choice of Sauce and chives. Anticucho or Teriyaki.

GF: Red Anticucho only.

Question 17

King Crab Tempura

Answer 17

4oz Tempura fried King Crab, topped with Red Onion, Serrano/Fresno, Cilantro, finished with Sweet Ponzu

Question 18

Rock Shrimp Tempura

Answer 18

5oz tempura fried Rock Shrimp, tossed in sauce and served on a bed of lettuce. Creamy Spicy or Butter Ponzu. Creamy Spicy gets Yuzu and Baby Shiitake

Question 19

Uni Tempura

Answer 19

Nori and Shiso wrapped Uni is Tempura Fried and served with Yuzu, Soy Salt, and Pepper