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 Ebi Katsu Panko Fried Shrimp Cake
- $16 Cod Furai - Panko-crusted Fried Cod
- $16 Beef Sukiyaki - Sweet Soy Simmered Beef and Onion
- $16 Chicken Katsu - Fried Chicken Tenderloin
- $17 Sake Kama Shio Koji- Shio Koji (Rice Malt) Marinated Salmon Collar
- $17 Hokke Shio - Broiled Hokkefish
- $18 Hamachi Kama Shio - Salted Broiled Yellowtail Collar
Today's Special Sushi:
- $18 Lobster Tempra Roll - with Avocado, Cucumber, Tobiko and Yuzu Mayo
- $18 Fried Oyster Roll - Breaded and Fried Oysters, Avocado, Cucumber, Tobiko, and BBQ Mayo
- $15.5 Negitoro Roll - Fatty Tuna with Scallion
$14 Uni ( Hokkaido ) Sushi / Sashimi- $12 O Toro ( Fatty Tuna) Sushi / Sashimi
- $9 Chu Toro (Medium Fatty Tuna) 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 ) Sushi / Sashimi
- $6 Branzini Sushi / Sashimi
- $6 Kanpachi ( Amberjack) Sushi/ Sashimi
- $6 Salmon Kobujime (Kelp seaweed cured Salmon Belly) Sushi / Sashimi
Today's Special:
- $16 Salmon Tartare Don - Yuzu soy sauce and spicy mayo marinated minced salmon with jalapeno and radish sprouts over a bowl of sushi rice
We are out of :
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use TOAST takeout ! If you encounter an error making an online order, try this link below!
use TOAST takeout
! 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)
* * * * * * * * * * * * * * * * * * * * * * * * * * * *
