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DINNER MENU

YASAI- vegetables SASHIMI- raw YAKIMONO- cooked dish


O GF Edamame croquette $6 * GF Spicy tuna $12 GF Seafood dynamite (baked in shellfish shell) $14
yuzu ketchup house made chili sauce, scallion scallop, shrimp, squid, mussels & black garlic
salted nori & housemade senbei
V GF Shishito $6 O GF Seafood okonomiyaki (Japanese pancake) $14
kabayaki balsamic, sesame seeds & fried garlic O * GF Hawaiian poke $15 scallop, shrimp, squid, gluten free batter, cabbage,
tuna cube, sweet onion, scallion, ginger, moyashi & egg, aioli, aonori & bonito flakes
V GF Roasted butternut squash $6 sesame seeds
red shiso vinaigrette & pine nuts * GF Deconstructed oyako dip $10
* GF Hien's special bronzini $12 gluten free panko fried chicken, slow
V GF Crispy brussel sprouts $7 sesame oil, aromatic soy, pickled burdock root, cilantro, poached egg & sweet onion jus
miso vinaigrette & toasted sesame seeds ginger & jalapeno
O * GF Hawaiian teppanyaki loco moco $15
O V GF Edamame hummus $9 * GF Live scallop $16 grass-fed beef patty, sunny side up egg, gluten free gravy & rice
avocado, garlic, parsley & housemade rice senbei black garlic truffle vinaigrette & pickled cauliflower
O Wagyu dumplings $18

GOHANMONO- rice dish * GF Salmon $12 sukiyaki consomme, daikon hair & mushrooms
V GF Senbei $4 extra virgin olive oil, radish, yuzu, kiwi & avocado
housemade rice crackers

O * GF The rose $12 OKASHI- sweets


V GF Bowl of rice $2 black sea bass, daikon, aka nori, smoked tea ponzu & tsukemono GF Ice cream $4

ONIGIRI- rice ball TEMPURA- gluten free tempura V GF Matcha shiratama zenzai $7
V GF Yaki onigiri $3 GF Rock shrimp $15 anko, matcha, mochi
grilled rice ball spicy saffron ailoi, chives & togarashi
V GF The raindrop- Mizu shingen mochi $6
GF Duck confit $12 O GF Portebello , daikon & avocado $10 Okinawan brown sugar syrup, kinako
sancho pepper furikake & spicy kabayaki chocolate glace Japanese ranch dressing
yuzu: a Japanese citrus

O GF Grilled tuna $10 GF Salmon $10 kabayaki: Vegetable based sweet soy glaze

chives, fried garlic, shallots & kabayaki daikon oroshi, scallion & dashi soy furikake: dry Japanese seasoning meant to be sprinkled on top of cooked rice, vegetables, and fish.

O Osusume (Chef's recommendation) tsukemono: Japanese preserved vegetables

GF Gluten free daikon oroshi: grated daikon

V Vegan friendly moyashi: mung bean

* Consuming raw or undercooked products may increase your risk of foodborne illness. Please inform us before placing your order if anyone in your party has a food allergy. kinako: roasted soybean powder
BEVERAGE MENU
Sake BTG Sake Cans and Bottles Wine
Glass 2.5oz/ Masu 5oz GF Kikusui Can, Niigata 180ml Bubbles Gambino, Prosecco, Italy $10
GF Kikumasamune, Hyogo $ 8/12 Junmai $11
Kimoto Junmai White Ken Forrester Sauvignon Blanc $9
GF Hakkaisan, Niigata 300ml Reserve, South Africa
GF Dassai 50, Yamaguchi $ 10/15 Tokubetsu Honjozo $26
Junmai Daiginjo Red Graffito, Malbec, Argentina $12
GF Takatenjin "Soul of the Sensei", Shizuoka 300ml
GF Yamada Everlasting Roots, Gifu $ 10/15 Junmai Daiginjo $42

Tokubetsu Junmai Draft Beer


GF Enter.Sake Silver, Nagoya 720ml
GF Little Red Dot $12 Junmai Ginjo $64 Asahi, Japan $6
"sake martini"
Notch Session Pils, Salem $7
Sake Flight
Castle Island Candlepin Session IPA, $7
Shochu Let our kikisake-shi (sake sommelier) choose for you! Norwood
Three different sakes (6oz total) MP
Mizu Mugi (Barley) $10

neat or rock Japanese Whiskey Non Alcoholic Beverages


Chuhai $12 Mars Iwai $10 Soda
calpico or oolong tea neat or rock Coke, Sprite, Diet Coke $3

Five, seven, five $12 Francisco X $13 Tea


easy-drinking collins east meets west manhanttan Oolong Tea $1

Coming soon: Green Tea Shochu! Akashi Single Malt $25


neat or rock GF Gluten free
Mokkiri Sake: is an overpoured sake in a glass which is sitting in a masu. Originally, it was called morikiri. In past times, liquor shop keepers were selling sake by measuring: they filled the masu with sake to the rim (morikiri). This is the origin of mokkiri.
Tavern owners used to serve sake by volume of 180ml (1gou), however, sometimes little cups were not big enough to hold 180ml. Therefore they started putting a small saucer or masu under the glass to catch overspilled sake. In later times, it became a measure to know how generous tavern keepers would be.
What underlies mokkiri is a welcoming spirit of the Japanese. Morikiri is the way those shop keepers express their favor for the guests and let them enjoy something worth more than the set price.

Chu Hi: Shochu highball; Traditional Chu Hi is made with Shochu and carbonated water flavored with lemon

Shochu: Japanese traditional hard liquor, distilled spirits made from grains and vegetables. The most common base ingredients are sweet potato, barley, rice, buckwheat and sugar cane.