TODAY'S OBENTO / LUNCH BOX:
- $16 Steam Shrimp Shumai
- $16 Fried Pork Gyoza
- $16 Grilled Pork Sausage
$16 Aji Furai - Panko-crusted Fried Horse Mackerel- $16 Cod Furai - Panko-crusted Fried Cod
$16 Ebi Katsu Panko Fried Shrimp Cake$16 Kani Cream Croquettes - Deep Fried Creamy Crab Croquettes- $17 Sake Kama Shiokoji - Shiokoji (Malted Rice) Marinated Broiled Salmon Collar
- $18 Hamachi Kama Shiokoji - Shiokoji(Malted Rice) Marinated Broiled Yellowtail Collar
Today's Special Sushi:
$18 Lobster Tempura Roll - Lobster Tail, Avocado, Cucumber, Tobiko, and Yuzu Mayo- $18 Softshell Crab Roll - with Avocado, Cucumber, Tobiko and BBQ Mayo
$15.5 Negitoro ( Fatty Tuna and Scallions ) Roll- $12 Uni ( Maine ) Sushi / Sashimi
- $10 O Toro Sushi/Sashimi
$9 Chu Toro Sushi/Sashimi- $9 Ikura ( Salmon Roe ) Sushi / Sashimi
- $6 Botan Ebi (Large Sweet Shrimp) Sushi / Sashimi
- $6 Hirame (Fluke) Sushi / Sashimi
- $6 Sawara (Spanish Mackerel)
- $6 Orata Sushi / Sashimi
$6 Salmon Kobujime (Kelp seaweed cured Salmon Belly) Sushi / Sashimi
We are out of:
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For DINNER reservations, we are on RESY!
Please use TOAST takeout for takeout orders – we can't take phone orders –Just click on the shopping bag icon on the right ➔
! If you encounter an error making an online order, try this link below!
For DINNER reservations, we are on RESY!
Please use TOAST takeout for takeout orders
– we can't take phone orders –
Just click on the shopping bag icon on the right ➔
! If you encounter an error making an online order, try this link below!
https://www.toasttab.com/hibino-brooklyn-333-henry-street/v3
Thank you so much for your patience and support. Please email hibino.restaurant@gmail.com for a non-emergency matter.(We can not answer the email right away during our business hours)
* * * * * * * * * * * * * * * * * * * * * * * * * * * *
Thank you so much for your patience and support.
Please email hibino.restaurant@gmail.com for a non-emergency matter.
(We can not answer the email right away during our business hours)
* * * * * * * * * * * * * * * * * * * * * * * * * * * *
