COLD SMALL PLATES

AHI TUNA POKE

SHIGOKU OYSTERS | 1/2 DOZEN
HAPPY SPOON OYSTER
SWEET MISO OCTOPUS
HYAKUSHOU GREENS
KAISO SEAWEED SALAD
BLOOMSDALE SPINACH
SOY-BRAISED LOTUS ROOT
YUZU KANPACHI
OCEAN FOIE GRAS
HOUSE-MADE TOFU

poke sauce, tobiko, negi, crisp wonton 14

grated daikon, guinea chili, ponzu 18
uni, ikura, tobiko, ponzu crme frache 9
cucumber, giant clam, wakame 13
shaved asparagus, stone fruit, yuzu vinaigrette 12
hand-ground sweet sesame dressing 8
goma-ae style, toasted sesame 9
sesame, togarashi chili 7
yuzukosho ponzu, pine nuts, fried shallots 14
ankimo, ponzu, scallion 9
matcha salt, wasabi, lemon soy 8

HOT SMALL PLATES

SPICY EDAMAME
SEARED SONOMA FOIE GRAS
GRILLED OCTOPUS
MAITAKE MUSHROOM TEMPURA
MONTEREY SQUID OKONOMIYAKI
TOKYO FRIED CHICKEN KARAAGE
SAKE-STEAMED CLAMS
TENDER-BRAISED PORK BELLY
CHAWANMUSHI
PORK GYOZA
GRILLED SQUID | IKAYAKI

togarashi, umami soy, sesame 7

grilled nori rice, pickled rhubarb, hatcho miso 22
marble potatoes, mentaiko mayo, crispy garlic 16
dashi-soy dipping sauce 13
pork belly, sunny-side egg, bonito 14
spicy mayo 11
asari clam broth, konnichiha sake 12
asparagus, snow peas, onsen tamago, sesame 14
shrimp, scallop, baby shiitake, ikura, rich dashi 15
soy, chili, rice vinegar 13
umami shoyu, kewpie, togarashi 14

ROBATAYAKI | 2 SKEWERS PER ORDER

TASTING OF ROBATA
CHICKEN MEATBALLS | TSUKUNE
CHICKEN THIGH | NEGIMA
CHICKEN WING | TEBASAKI
CHICKEN HEARTS | KOKORO
CHICKEN BREAST | MUNENIKU
CHICKEN TAIL | BONJIRI
CHICKEN SKIN | KAWA
SKIRT STEAK | HARAMI
BEEF TONGUE | GYUTAN
TRUMPET MUSHROOM | ERINGI
PORK BELLY | BUTABARA

chefs selection 26
jidori egg, togarashi 8
tokyo negi 8
sansho shio tare glaze, lemon 7
konnichiha sake-cured 7
shiso, umeboshi 7
the best part of the chicken 7
togarashi, spicy miso 6
yuzukosho, sea salt 12
garlic, sesame oil 8
spicy miso 7
sansho salt 8

SOUP
MISO TOFU
SHRIMP & SCALLOP DUMPLING SOUP
ASPARAGUS SOUP

silken tofu, wakame 8

hon shimeji 9
green garlic, nameko, nori, yuzukosho 12

SHABU SHABU
MASAMI FARMS AMERICAN WAGYU BEEF
JAPANESE A5 BEEF

eringi, watermelon radish, goma-dare 38 3 oz

miyazaki prefecture, enoki, mizuna, ponzu 38 per oz

LARGE PLATES
CRISPY FLOUNDER
MISO BLACK COD
DUELING TEMPURA
AMERICAN WAGYU

gomoku gohan, ponzu, lemon 24

dashi-braised lotus, turnip, snap peas, mustard miso 36
farmers market vegetables & seasonal seafood 22
asparagus, green garlic pure, crispy pea tendrils 34

MIYAZAKI PREFECTURE JAPANESE BEEF

asparagus, green garlic pure, crispy pea tendrils
A5 38 per oz
3oz minimum

*the consumption of raw or undercooked eggs, meat, poultry,

seafood or shellfish may increase your risk of foodborne illness
a 4% surcharge will be added for all food & beverages
for san francisco employer mandate

for your convenience, a suggested gratuity of 20% has been

calculated for parties of 6 or more. however you are not required
to pay a gratuity and may make adjustments to the suggested amount