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
- $17 Sake Kama Yuan - Citrus Soy Marinated Salmon Collar
- $17 Hokke Shio - Salted Broiled Hokkefish
- $17 Saba Shio Koji - Shio Koji ( Rice Malt ) Marinated Mackerel
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- $16 Uni ( Hokkaido ) Sushi / Sashimi
- $12 O Toro Sushi / Sashimi
- $9 Ikura ( Salmon Roe ) Sushi / Sashimi
$6 Salmon Kobujime (Kelp seaweed cured Salmon Belly) Sushi / Sashimi- $6 Botan Ebi (Large Sweet Shrimp) Sushi / Sashimi
- $6 Hirame (Fluke) Sushi / Sashimi
- $6 Orata Sushi / Sashimi
- $6 Branzini Sushi / Sashimi
- $6 Kanpashi Sushi / Sashimi
- $6 Sawara (Spanish Mackerel) 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)
* * * * * * * * * * * * * * * * * * * * * * * * * * * *
