Today's Obanzai:
- Nikomi Hamburg - Beef Meat Patties Grilled then Simmered in Mushroom(Hiratake, Shimeji and Shiitake) Dashi Sauce
- Ika Tako Salad - Yuzu Juice Cured Sliced Octopus and Cuttle Fish dressed with Yuzu Kosho Vinaigrette on the bed of Boston and Romaine Lettuce (pictured)
- Miso Broccoli - Blanched Broccoli with Miso Onion Dressing (Vegan) (G/F)
- Nikomi Hamburg - Beef Meat Patties Grilled then Simmered in Mushroom(Hiratake, Shimeji and Shiitake) Dashi Sauce
- Ika Tako Salad - Yuzu Juice Cured Sliced Octopus and Cuttle Fish dressed with Yuzu Kosho Vinaigrette on the bed of Boston and Romaine Lettuce (pictured)
- Miso Broccoli - Blanched Broccoli with Miso Onion Dressing (Vegan) (G/F)
Today's Miso Soup:
- Brussel Sprouts
- Brussel Sprouts
Today's Special Sushi:
- Kampachi (Amberjack) Sushi / Sashimi
- Tako (Wild Octopus) Sushi / Sashimi
- Uni (Hokkaido) Sushi / Sashimi
- Fried Oyster Roll with Avocado, Cucumber, Tobiko, and BBQ Mayo
- Lobster Tempura Roll - with Avocado, Cucumber, Tobiko, and Yuzu Mayo
- Kampachi (Amberjack) Sushi / Sashimi
- Tako (Wild Octopus) Sushi / Sashimi
- Uni (Hokkaido) Sushi / Sashimi
- Fried Oyster Roll with Avocado, Cucumber, Tobiko, and BBQ Mayo
- Lobster Tempura Roll - with Avocado, Cucumber, Tobiko, and Yuzu Mayo
