Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Thinly sliced fluke served with homemade ponzu sauce, scallion and spicy grated daikon radish.
Steamed monkfish liver with ponzu sauce, scallion and spicy grated daikon radish on the top.
Fatty tuna fine chopped with pickled daikon and scallion, tobiko and micro greens on the top. Served with zesty wasabi soy sauce.
Dice cut tuna and avocado dressed with savory sesame soy sauce.
Dice cut seafood of chef's selection with cucumber and other delicacies, dressed with sweet vinegar.
All natural tofu imported from Japan scooped shape with bonito flakes, scallion and savory sesame soy sauce on the top.
Cooked sea vegetable, yam cake, tofu skin, dried shiitake and carrot. Sesame seeds on the top.
Pan-fried 5 kinds of seasonal vegetables with sesame oil and sweet soy sauce. Sesame seeds on the top.
Boiled seasonal green vegetable dressed with dashi soy sauce. Bonito flakes on the top.
Nutritious fresh wild-caught seaweed in Japan, dressed with sweet vinegar soy sauce chopped Japanese mountain yam and savory seaweed flakes on the top.
Boiled dark soybeans with the pod served with Japanese roasted sea salt on the top.
Deep-fried organic tofu with potato starch served with tempura sauce, bonito flakes, shishito and garnishes on the top.
Deep-fried Japanese eggplant, soaked in tempura sauce with bonito flakes, shishito and garnishes on the top.
Pan-sauteed varieties of organic mushrooms with a pinch of garlic and natural butter soy sauce.
Japanese traditional style fried free-range chicken thigh. Served with spicy mayo, shishito and seasonal citrus.
Deep-fried panko oyster imported from japan. Served with tonkatsu sauce and seasonal citrus.
Regular miso soup made with blended miso paste, with tofu, scallion and seaweed.
Premium dark miso soup, with tofu, nameko mushroom and mitsuba leaf.
Clear soup of bonito flake broth with tofu, mitsuba leaf and crispy puffed rice pellets.
Organic greens and served with Nare house dressing.
Organic greens and seasonal vegetables served with zesty yuzu dressing.
Japanese tofu on organic greens served with sesame soy sauce dressing.
Grilled marinated shrimp and dice cut avocado on organic greens. Served with onion-wasabi dressing.
Grilled organic chicken breast with a variety of seasonal vegetables with teriyaki sauce on the side.
Grilled 9 oz. of king salmon with a variety of seasonal vegetables with teriyaki sauce on the side.
Pan-fried organic tofu with a variety of seasonal vegetables, dressed with homemade steak sauce.
10 oz. of prime cut with a variety of seasonal vegetables.
10 oz. of supreme part (leaner than rib eye) with a variety of seasonal vegetables.
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Yellowtail.
Almaco Jack.
Fluke.
Striped bass.
Spanish mackerel.
Red snapper.
Boiled shrimp.
Botan shrimp.
Horse mackerel.
Pickled mackerel.
Scallop.
Spear squid.
Raw octopus.
Seasoned flying fish roe.
Salted salmon roe.
Sea urchin.
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Eel.
Sea eel.
Japanese style omelette.
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Cucumber.
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Tuna, avocado, cucumber and tobiko rolled with kombu paper. Spicy mayo on the side.
Steamed king crab meat, avocado, cucumber and Japanese mayo with tobiko on the top.
Broiled eel, cucumber, tobiko and tempura flakes thinly sliced avocado on the top with eel sauce.
Japanese traditional roll. Tamago, eel, pickles, kampyo and tobiko rolled with special seaweed.
Shrimp tempura with Japanese mayo eel sauce and sesame seeds on the top.
Lobster tempura and greens with Japanese mayo tobiko and eel sauce on the top.
Deep fried soft shell crab, cucumber and greens with Japanese mayo. Tobiko on the top.
Fried panko oyster, radish sprout and greens with tonkatsu sauce on the top.
Shrimp, kisu fish, sea eel and seasonal vegetables tempura served with flavored salt and tempura sauce. Made with organic eggs from California and Super Violet flour that is imported from Japan.
Assortment of seasonable vegetables tempura served with flavored salt and tempura sauce. Made with organic eggs from California and Super Violet flour that is imported from Japan.
Assortment of 8 pieces sushi and 1 roll from basic roll list.
Assortment of sliced raw fish of chef's selection. Served with white rice.
Assortment of 10 pieces sliced raw fish, 6 pieces sushi and 1 roll from basic roll list.
Sliced raw fish and other delicacies on bed of sushi rice in a bowl.
6 pieces of sushi and 1 roll from the lunch roll list. Served with small salad or miso soup.
11 pieces of sliced raw fish. Served with small salad or miso soup.
4 pieces of sushi, 7 pieces of sliced raw fish and 1 roll from the lunch roll list (1 piece tuna, 1 piece salmon, 1 piece yellowtail, 1 piece boiled shrimp of sushi and 2 piece tuna, 2 piece salmon,
Assortment of sliced raw fish and garnishes on a bed of sushi rice. Served with small salad or miso soup.
Choice of 2 rolls from the lunch roll list. Served with small salad or miso soup.
Choice of 3 rolls from the lunch roll list. Served with small salad or miso soup.
Grilled chicken breast and seasonal vegetables with white rice on the side. Served with small salad or miso soup and 1 roll from the lunch roll list.
Grilled Coho salmon and seasonal vegetables with white rice on the side. Served with small salad or miso soup and 1 roll from the lunch roll list.
Japanese style fried chicken thigh with fried shishito and spicy mayo on the side. Served with white rice. Includes small salad or miso soup and 1 roll from the lunch roll list.
Pan-fried organic tofu and seasonal vegetables with savory steak sauce on the top. Served with white rice. Includes small salad or miso soup and 1 roll from the lunch roll list.
Western Japanese style broth and wheat flour noodle with fish cake and garnishes. Served with small salad and 1 roll from the lunch roll list.
Eastern Japanese style broth and buckwheat noodle with fish cake and garnishes. Served with small salad and 1 roll from the lunch roll list.
DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.