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 Kani Cream Croquettes - Creamy Crab Croquettes
$16 Beef Sukiyaki - Sweet Soy Simmered Beef and Onion- $17 Hokke Furai - Panko Fried Hokke Fish
- $17 Sake Kama Shio Koji - Shio Koji (Rice Malt ) Marinated Broiled Salmon Collar
- $17 Saba Shio - Salted Broiled Mackerel
- $18 Hamachi Kama Shio - 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 Ikura ( Salmon Roe ) Sushi / Sashimi
- $6 Hirame (Fluke) Sushi / Sashimi
- $6 Sawara ( Spanish Mackerel ) Sushi / Sashimi
- $6 Botan Ebi (Large Sweet Shrimp) Sushi / Sashimi
- $6 Kobujime (Salmon Belly) Sushi /Sashimi
$6 Branzini Sushi / Sashimi$6 Kanpachi (Amber Jack) Sushi / Sashimi
We are out of :
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Please use TOAST takeout for takeout orders Just click on the shopping bag icon on the right ➔
! If you encounter an error making an online order, try this link below!
Please use TOAST takeout for takeout 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)
* * * * * * * * * * * * * * * * * * * * * * * * * * * *
