Menu

ponzu, spicy grated daikon, calamansi lime

yellowtail sashimi micro cilantro, serrano chili pepper with yuzu soy sauce

variety of fresh fish with red onion, micro mix and calamansi, seafood ceviche sauce

pan fried string beans with homemade chili oil, micro vegetable, vegan curry ranch sauce

hand wrapped miyazaki wagyu potstickers

toasted shrimp cake sandwich, stacked bite-sized toast

Grilled Mackerel

Aka Ebi, Salmon, Albacore, Kona Kanpachi, Saba

Cucumber, Spicy Tuna, Kona Kampachi, Yellowtail Scallion, or Salmon.

salmon, lime, sesame ponzu, spicy tuna roll

kona kanpachi, jalapeño, tempura flake, cilantro on the top of spicy tuna avocado roll with eel and chili sweet sauce

takana rice, sautéed mixed mushrooms, konbu dashi broth, green onion. Add Japanese A5 Wagyu $25

Espolon Reposado Tequila, Cantera Negra Coffee Liqueur, Espresso, Espresso Bean

espolon blanco tequila, cointreau, real liliko'i, real mango, serano, lime, egg white, dried orange wheel,tajin rim

toki suntory japanese whisky, real ginger, real liliko'i, grapefruit juice, lime juice, orange wheel

"Haku" japanese vodka, giffard wild elderflower, lemon juice, raspberry, hibiscus syrup, sparkling wine, fresh raspberry, mint

"haku" suntory Japanese vodka, luxardo maraschino orlglnale, gtffard crtlme de vlolette, lemon juice, real blueberry, egg white

Soju, lychee juice, fresh lychee

akashi blend whisky, disaronnno originale, pineapple juice, cinnamon syrup, pineapple, sugar nest

espolon blanco tequila, grand mamier, lime juice, honey jasmine syrup, black lava salt

Esplon blanco, yuzu juice, triple sec honey

hoyo "sawayaka" - dewazakura "dewasansan" - tedorigawa "kinka"

'-JINYA nigori - dewazakura "oka" - kokuryu "dainginjo"

'- nishida "denshu" - masumi 'Shiro" - hakkaisan •yukimuro"

creamy "umami" flavor balanced with sweet and fruity notes

Junmai | Nanbu Bijins staple Tokubetsu Junmai was long known in the U.S. as the one with the butterflies on the label. As the 2017 International Wine Challenge Champion sake, it has graced many national and international dining scenes with its versatility, approachability and honesty in expressing regionality using locally-grown sake rice called Ginotome. Make sure to pause and enjoy its enticing aroma.

Junmai | Soft and smoothly contoured with a touch of balsamand tangerine, this demure junmai is made by Uchigasaki Brewing Company, the oldest brewery in Miyagi Prefecture, founded 1661.

Junmai | Made with Yamada Nishiki rice grown in Shimane prefecture. The brewery is located in town of Izumo, home to one of Japan's oldest and most revered Shinto Shrines, Izumo Tiahsa. Violet aroma, plum on palate; soft, relaxed, and expansive in texture. An "UMAMI type" of sake with ricery dryness.

Junmai | Akitabare is the kind of sake one can drink enjoyably for hours at a stretch. Its subdued, understated refinement evokes a sense of the northern province where it is meticulously brewed.

Junmai | Exhibits a soft mouth feel and offers an acidity that is well balanced with the gentle umami of sake rice. Brewed using the soft and clean spring water of Wakayama prefecture, "KID" Junmai is an excellent sake for novice and itermidiate sake fans alike. Pairs best with ahi poke to an kinds of sashimi you can think of!

Junmai | Fukui Brewers- skill with 500 Mangoku rice is evident in this lovely release. Light-bodied, yet beguilingly full-flavored, making for a truly satisfying junmai drinking experience.

yamahal Junmai | This is a connoisser's junmai sake, dry, sharp and smooth all in one. Its mild astringency characteristic sakes made using the old yamahai method, is balanced by a faintly discernible sweetness.

Junmai | This is a connoisser's junmai sake, dry, sharp and smooth all in one. Its mild astringency characteristic sakes made using the old yamahai method, is balanced by a faintly discernible sweetness.

Ginjo | With a lower alcohol content than most sakes (12%), "Shiro" is smooth and gentle, with sweetness and acidity in finely etched balance.

Ginjo | Soft-feeling on the tongue, Oka's transparency of flavor matches the clarity of the colorless liquor. It is floral, rather than fruity, though there is a touch of pear; and perhaps melon.

Ginjo | With its floral nose and mellow fruity flavor, -Dewasansan- is a rewarding choice for wine drinkers new to the world of sake. It has a wholesome freshness, a green apple tartness and a refreshing finish.

Junmai Ginjo | This brew has a hefty aroma that practically jumps out of the Bottle. Funky, fun flavors are finished off with a zippy acidity. Enjoy this sake on its own or with your favorite dishes to appreciate its craftsmanship and range.

junmai ginjo I elegant wilth the subtle and pleasant hints of citrus that elevates this premium junmai ginjo sake, perfect for those who would like a smooth and refreshing junmai ginjo sake that distiguishes itself.

Daiginjo | A sake that pays homage to the rice used in its creation. The flavor is fluffy and luscious,creating a sweet rice aroma. The soothingquality of the Shinpaku is bound to keep a grin on your face.

Daiginjo | Full, clean taste, with a nice balance of sweetness and acidity. Like plum blossoms at winter's end, "Kinka" is vivid and poised, in the elegant Kanazawa style.

Junmai Daiginjo | Kokuryu "Crystal Dragon" expresses its daiginjo identity not through fragrant aroma but with decisively good taste. Its hallmarks are structure, flavor depth and, one notices at last, imperturbable balance.

Junmai Daiginjo | Ryujin Shuzo's underground water is very soft and feminine, lending to their brewers the power to draw out the hidden flavors in their rice. Their aim is to create flavorful, mellow, high quality sake that warms the heart upon drinking.

Junmai Daiginjo | Contemporary rendition of old kimoto-style achieved through careful blending and aging. Soft yet poised, followed by body & depth of flavor all enhanced by a subdued, elegant aroma. A masculine daiginjo expression.

Junmai Daiginjo | Omachi rice is typically known for its rich and earthy characteristics. Kuheiji created this sake to show how Omachi rice can be elegant as well. With aromas of ripe apples, pears and peaches. The taste of grapefruit zest, paves a path for a balanced and structured acidity.

Junmai Daiginjo | Dassai challenged themselves to brew the ultimate Junmai Daiginjo as their flagship product. Dassai 23 uses Yamadanishiki rice polished down to 23%, delivering delicate floral aromas together with fruity aromas of grape and strawberry.

Junmai | Denshu's brewers are adept at coaxing flavor from Aomori's Hanafubuki rice. Smooth and easy to drink, sweetness and umami in perfect balance an easy finish.

Junmai Daiginjo | -Yukimuro- is aged for three years in an insulated room next to huge mounds of frigid, mountain snow. This traditional and environmentally-friendly technique adds a smoother, rounder feeling to the already creamy flavor, which is sweetened by hints of pear.

Junmai Daiginjo | Understated elegance in a Glass. Opens gracefully, then flows into a flavor sonata with an exquisite finish. Neither sweet nor dry, with a wisp of quince.

Junmai Daiginjo | Aged for five years, this daiginjo sake defines the Japanese aesthetic of elegant simplicity. Vividly fruity when first Bottled, it has deepened with age to reveal muted tones of pomegranate and persimmon.

Junmai Daiginjo | A highly limited, special competition sake that has won a mark of Excellence at the regional Tohoku Sake Awards 19 times since 1991. Chosetsu shows white lilies on the nose and hints of white grape and cotton candy on the palate.

Junmai Daiginjo | Aged for a full five years at 23 degrees Fahrenheit - the ultimate Junmai Daiginjo sake. The fruity aroma of ripe melon, banana, pineapple, and papaya fills your palate. It is moderately sweet, yet the finish is crisp and clear.

Junmai Daiginjo | Smooth as silk, with a gently enticing aroma, yet possessing the stalwart flavor of sakes brewed in the Hokuriku region. Aged unpasteurized at 23 degrees Fahrenheit for six months, then pasteurized and aged another eighteen months at the same temperature.

Sweet Potato

Rice

Rye

hauts de France, France

Champagne, France

Champagne, France

Champagne, France

Champagne, France

Champagne, France

Burgundy, France

Champagne, France

Champagne, France

marlborough, new zealand

santa barbara, califomia

Burgundy, France

anderson valley, california

Burgundy, France

Provence, France

Provence, France

Red Blend Minervois, Languedoc-Roussillon, France

Napa Valley, California

Santa Barbara, California

Napa Valley, California

Napa Valley, California

Napa Valley, California

Paso Robles, California

Napa Valley, California

Watermelon, Lime, Mint

Cucumber, Lime, Mint

Matcha, Lemonade, Lychee Juice, Fresh Lychee, Lemon Wedge

Choice of 2 Cucumber Spicy Tuna Kona Kampachi Yellowtail Scallion Salmon

Choice of 2 California Tuna Spicy Tuna Salmon Kona Kampachi Vegetable

Pork chashu omelet rice, pork chashu, dashi glaze, cilantro, bubu arare

Red, White, Sparkling

(Red, White)

Glass, 5oz