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 Hokke Shio - Broiled Hokke Fish
$17 Saba Shio - Broiled Mackerel- $17 Sake Kama Shio Koji - Shio Koji ( Rice Malt ) Marinated Marinated Salmon Collar
- $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
- $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 Kanpachi (Amber Jack) Sushi / Sashimi
- $6 Aka Ebu (Red Shrimp) Sushi / Sashimi
$6 Kobujime (Salmon Belly) 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)
* * * * * * * * * * * * * * * * * * * * * * * * * * * *
