TODAY'S OBENTO / LUNCH BOX:
- $17 Steam Shrimp Shumai
$17 Fried Pork Gyoza- $17 Grilled Pork Sausage
- $17 Aji Furai - Panko-crusted Fried Horse Mackerel
- $17 Ebi Katsu - Panko Fried Shrimp Cake
- $17 Cod Furai - Panko-crusted Fried Cod
- $17 Hokke Furai - Panko-crusted Fried Hokke Fish
- $17 Saba Kara Miso - Spicy Miso Marinated Mackerel
- $18 Kani Cream Croquettes - Creamy Crab Croquettes
$18 Beef Sukiyaki - Sweet Soy Simmered Beef and Onion- $19 Hokke Shio - Broiled Hokke Fish
- $19 Sake Kama Miso - Miso Marinated Salmon Collar
- $21 Hamachi Kama Shio - Broiled Yellowtail Collar
Today's Special Sushi:
- $19 Lobster Tempra Roll - with Avocado, Cucumber, Tobiko and Yuzu Mayo
$19 Softshell Crab Roll - with Avocado, Cucumber, Tobiko and BBQ Mayo- $17 Negitoro Roll - Fatty Tuna with Scallion
- $14 Uni ( Hokkaido ) Sushi / Sashimi
$12 O toro ( Fac Tuna ) Sushi / Sashimi- $10 Ikura ( Salmon Roe ) Sushi / Sashimi
- $7 Hirame (Fluke) Sushi / Sashimi
$7 Sawara ( Spanish Mackerel ) Sushi / Sashimi- $7 Botan Ebi (Large Sweet Shrimp) Sushi / Sashimi
$7 Kobujime ( Kelp Cured Salmon Belly ) Sushi / Sashimi
We are out of :
- Edamame
- Fried Gyoza
- Anago
- California Roll
- Kani Stick
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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)
* * * * * * * * * * * * * * * * * * * * * * * * * * * *