EN Japanese Brasserie Menu and Prices

Price may varies

chef s selection of three small kyoto-style appetizers

Price may varies

Price may varies

grilled black cod

Price may varies

served with wari-joyu

Price may varies

with garlic shoyu

Price may varies

chilled thin buckwheat noodles with a chilled dashi dipping sauce

Price may varies

seasonal ice cream

Price may varies

white asparagus with ikura, octopus shabu shabu salad and natsu yasai with a dashi gelee

Price may varies

cold process sakura smoked

Price may varies

chefs selection of seafood in tofu skin, steamed

Price may varies

fresh corn egg custard

Price may varies

kuroge washugyu ribeye, housemade tofu & assorted japanese vegetable sukiyaki

Price may varies

chilled green tea buckwheat noodles with santa barbara, ca sea urchin and a chefs selection of temari zushi

Price may varies

topped with strawberry compote

Price may varies

royal fern sprouts in a spicy shichimi togarashi

Price may varies

hijiki seaweed and soy bean simmered in shoyu

Price may varies

steamed chicken & string beans in a sesame dressing

Price may varies

shoyu-braised thinly sliced pork belly & lotus root

Price may varies

cauliflower and sweet potato in a sesame & tofu dressing

Price may varies

fried eggplant soaked in dashi

Price may varies

assorted japanese mushrooms & sun-dried daikon radish with yuzu

$25.00

big eye tuna from the eastern pacific

$25.00

young yellowtail from hawaii

$22.00

local spanish mackerel

$22.00

from scotland

$19.00

12 dozen oysters from washington state

$29.00 - $64.00

$8.00

fresh corn egg custard

$

a daily selection from ishida-san, one of our favorite fishmongers, to be lightly cooked table side

$12.00

with rosemary dashi

$14.00

seasonal fresh vegetables with spicy miso & sumiso dip

$15.00

new york state, milk fed calf liver served raw with black pepper sesame oil

$16.00

grilled summer vegetables & sea eel with chilled dashi

$16.00

with a yuzu kosho wasabi dressing

$19.00

thinly sliced black angus rib eye from lindsay ranch, oregon, lightly boiled with assorted vegetables, lettuces & sesame dressing

$12.00

eastern pacific big eye tuna and avocado with a wasabi shoyu dressing

$12.00

mizuna greens and toasted walnuts covered in a delicate layer of yuba with soy milk dressing

$12.00

mizuna greens, cherry tomatoes, kabu and jako (baby fish) with a yuzu dressing

$12.00

ground berkshire pork mixed with natto (traditional fermented soy beans) served with red leaf lettuce

$6.00

chamame soaked in dashi

$9.00

dashi marinated sweet tomatoes with an umeshu gelee

$13.00

tofu lightly fried in a savory dashi broth with an array of mushrooms

$12.00

mountain yam & edamame wrapped in nori, fried served with arajio (natural sea salt)

$10.00

imported from japan, devils tongue vegetarian sashimi served chilled with a white miso-vinegar dipping sauce

$8.00

assorted housemade nuka-zuke pickles

$15.00

assorted mushrooms and soy milk hot pot

$14.00

steamed seasonal vegetables served with a hatcho miso dipping sauce

$26.00

black cod from alaska marinated in saikyo miso, broiled

$24.00

grilled scallops with an uni miso sauce

$10.00

fresh local squid, lightly fried with bonito

$22.00

stone grilled lobster with a butter miso sauce

$20.00

mature yellowtail collar from kagoshima, kyushu fried with negi & a pepper-soy sauce vinaigrette

$14.00

shrimp fritters deep-fried with salt

$16.00

seasoned tilefish lightly fried with gobo

$25.00

shoyu-braised whole local black sea bass

$16.00

served with wasabi salt, sansho salt and garlic shoyu

$12.00

with aromatic rock salt

$14.00

organic japanese-style chicken meatballs with seasonal grilled vegetables

$12.00

potato & hudson valley duck, covered with mochi rice cake, served in a hearty dashi broth

$

daily selection of washugyu black angus from lindsay ranch, oregon served with ponzu and arajio (natural sea salt)

$35.00

thinly sliced washugyu black angus short rib from lindsay ranch, oregon with a hot stone for grilling

$19.00

braised berkshire pork belly in sansho miso served with a hard boiled egg, spinach and daikon radish

$15.00

beef tongue marinated in sake lees and grilled served with spicy mustard and sliced onion

$25.00

with scottish salmon and roe (allow 40 minutes)

$39.00

with italian black summer truffles (allow 40 minutes)

$20.00

15 grain rice with hijiki & edamame (allow 40 minutes)

$29.00

rice with a generous portion of santa barbara, ca sea urchin, mountain yam, mekabu and scottish salmon roe

$10.00

$16.00

thin buckwheat noodles with a duck dipping sauce

$6.00

$7.00

$29.00 - $100.00

$29.00

sweet shrimp, cucumber and shiso topped with santa barbara, ca sea urchin

$21.00

$18.00

shiso & okra with a yuzu kosho dressing

$18.00

grilled wild conger sea eel with sweet shoyu cucumber

$20.00

eastern pacific big eye marbled tuna belly with mizuna, thinly sliced onions and spicy bonito flakes

$12.00

housemade nuka-zuke pickled vegetables with yuzu

$14.00

housemade tofu & avocado marinated in miso

$14.00 - $86.00

summer released draft sake refreshing aroma with crisp acidity and elegant finish

$13.00 - $60.00

vivid and juxtaposed with light, fruity notes

$17.00 - $108.00

drip filtration with no pressure allowing for a delicate floral nose and a clean finish

$16.00 - $98.00

created by an organic farmer, and named after his father, this sake is rich and round with a creamy finish