Today's Obanzai:
- Takiawase - Napa, Thin Sliced Eringi, Usuage and Tuscan Kale
Simmered in Fish Bone Dashi and Light Soy [pictured]
- Sanma Ume Shoga Ni - Pike Mackerel Braised in UmePlum Tamari Soy and Ginger Sauce [G/F]
- Pork Cutlets - Deep Fried Pork Loin Marinated in Shio Lemon Koji(Rice Malt) Crusted in Rice Cracker and Panko
- Takiawase - Napa, Thin Sliced Eringi, Usuage and Tuscan Kale
Simmered in Fish Bone Dashi and Light Soy [pictured] - Sanma Ume Shoga Ni - Pike Mackerel Braised in UmePlum Tamari Soy and Ginger Sauce [G/F]
- Pork Cutlets - Deep Fried Pork Loin Marinated in Shio Lemon Koji(Rice Malt) Crusted in Rice Cracker and Panko
Today's Miso Soup:
- Tofu and Wakame
- Tofu and Wakame
Today's Special Sushi:
- Arctic Char Sushi / Sashimi
- Porgy Sushi / Sashimi
- Tile Fish Sushi / Sashimi
- Hiramasa (Yellowtail Amberjack) Sushi / Sashimi
- Tako (Wild Octopus) Sushi / Sashimi
- Fried Oyster Roll with Avocado, Cucumber, Tobiko, and BBQ Mayo
- Lobster Tempura Roll - with Avocado, Cucumber, Tobiko, and Yuzu Mayo
- Arctic Char Sushi / Sashimi
- Porgy Sushi / Sashimi
- Tile Fish Sushi / Sashimi
- Hiramasa (Yellowtail Amberjack) Sushi / Sashimi
- Tako (Wild Octopus) Sushi / Sashimi
- Fried Oyster Roll with Avocado, Cucumber, Tobiko, and BBQ Mayo
- Lobster Tempura Roll - with Avocado, Cucumber, Tobiko, and Yuzu Mayo
