h i g h ba l l s s a ke 2oz | 4oz

toki highball 15 yukikage “snow shadow” 9 | 16

toki japanese whisky, lemon oil, koume tokubetsu junmai
kinshihai shuzo, niigata
shiso gin & tonic 15
ura gasanryu “koka” 8 | 14
fords gin, shiso, lime, tonic
honjozo
bright n’ sunny 15 shindo shuzo, yamagata
banks rum, lemongrass-ginger tepache, yuho “eternal embers” 10 | 18
lime, flowers junmai
mioya shuzo, ishikawa
melon-lime soda 15
absolut lime, midori, sudachi-lime, kintoki “golden amber” 15 | 32
matcha, lime leaf junmai koshu (aged)
hayashi honten, gifu
yuzu spritz 15
dassai 50 “otter festival” 9 | 16
umeshu, manzanilla, yuzu, lemon,
junmai daiginjo nigori
french aperitif, cucumber asahi shuzo, yamaguchi

s i g n a t u r e c o c kt a i l s wi n e g l a s s | bot t l e

hinoki martini 18 dry riesling 13 | 55

grey goose, spring 44 mountain gin, fino lamoreaux landing 2016
sherry, junmai-daiginjo, hinoki tree essence finger lakes, ny

chardonnay 13 | 55
meguroni 16 bedell 2016
old duff genever, aged umeshu, caffo bitters north fork, ny
amaretto sour 15 petit verdot/malbec rosé 13 | 55
rittenhouse rye, amaretto, salted plum, macari 2017
honey, lemon, egg white, red shiso north fork, ny

calpico swizzle 15 pinot noir 13 | 55

bombay sapphire east, nigori sake, calpico, red newt 2015
finger lakes, ny
lime, sansho pepper, blanc de blanc
cabernet / merlot / syrah 13 | 55
rubyfruit 15 hedges 2015
altos plata tequila, tutti-fruti cordial, lime, columbia valley, wa
ruby port, togarashi chili salt
blanc de blanc 13 | 55
bo i l e r m a ke r s gruet nv
new mexico
ichi-mas 13 grand cordon 125
sapporo lager x toki japanese whisky g. h. mumm nv
reims, france
hair of the cat 13
sixpoint alpenflo helles lager x cat bran beer
fancy ramune 13 sixpoint alpenflo lager (draft) 9
other half ipa x lemon-daiginjo other half ipa (draft) 9
sapporo lager 7
maximilian 20
kagua blanc 13
downeast seasonal cider x chivas regal 18yr
anderson valley gose 8
lermayer 160 barrier seasonal ipa 12
375ml krug grand cuvée x 4 altos plata tequila brooklyn sorachi ace 9
small bites

charred japanese eggplant

ponzu, chili crisp, fermented bean curd, crunchy shallots 8

assorted local mushrooms

dashi roasted, pickled & fried 11

deviled eggs
white miso, spicy mustard, marinated salmon roe, chives (uni add-on +8) 6

market crudité
seasonal vegetables, red miso dressing, tofu tahini, furikake 12

nori fries
crinkle cut, ao-nori, sea salt (add japanese curry sauce +5) 7

s ke w e r s pe r p i e ce

fujimi crispy chicken

soy-garlic & sake marinade, sweet & sour chili sauce, scallions 8

kakuni rillette kushiage

6-hour soy-braised berkshire pork, baby arugula, karashi aioli 8

griddled carolina white prawns

soybean paste, daikon pickle, sesame 9

sandos

fra’mani mortadella katsu sando

crispy panko crust, tonkatsu sauce, dijon mustard, daiichi bread 15

“conbini” style egg salad sando

soft boiled eggs, kewpie mayo, chives, daiichi bread (truffle add-on +15) 10

the teriyaki burger

pickled pineapple, shiso, kewpie mayo, masa special sauce, lettuce, 15
tomato, potato roll

katana kitten grilled cheese

muenster, parmesan dust, nori, sesame, yuzu kosho 11

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may

increase your risk of foodborne illness.