DRINKS TEA DESSERTS

A M I LI A 1 0 Aylesbury Duck Vodka, Blackberry, Lemon Juice & St. Germain W E S T E R N AG G R E S S I O N 11 Apricot Infused Dickle Rye, Benedictine, Peach & Peachauds Bitters RISING SUN 12 Fords Gin, Lemon, Yuzu, Mango & Champagne P L AYA A S I A 1 0 Pisco Porton, Lime, Coconut, Pineapple & Clove K U R O SAWA 11 Aylesbury Duck Vodka, Lychee, Grapefruit, Sage & Lemon C H I BA 1 2 Cabeza Tequilla, Ginger, Lemon & Seasonal Fruit S U LU 1 0 Cane Brava Rum, Watermelon, Lime, Rosemary & Soda

S E N C H A JA D E G R E E N 5 Light Bodied Green Tea with Subtle Sweetness JA S M I N E G R E E N TE A 5 Smooth Green Tea with Rich Jasmine Bouquet WHITE TE A CITRUS B LE N D 5 Light Bodied Tea with an Explosion of Pineapple, Orange & Mango S E A S O N O O LO N G 5 Full Bodied, Honey-Like Sweetness with Rich Buttery Flavor

S OY C A R A M E L P OT D E C R È M E 8 M A N G O PA N C A K E 9 CH E F ’ S S E LEC TI O N I CE CR E AM 8

SIGNATURES

SALADS

ASIAN PEAR & MIXED GREENS 8 Greens, Asian Pear, Carrots, Onions & Yuzu Ginger Dressing G R E E N PA PAYA SA L A D 9 Peantus, Dried Shrimp, Cilantro, Mint & Sweet n’ Spicy Lime Dressing S E AW E E D SA L A D 6 Sesame, Chili Peppers & Shredded Mushrooms B R U S S E L S S P R O U T S 11 Pulled Chicken, Crispy Brussels Sprouts, Fried Shallots & Hoisin Dressing

BOWLS

L A K SA 1 2 Malaysian Style Curry with Vermicelli Noodles, Fish Puffs & Peanuts R AMEN 12 Toko V Broth, Soft Cooked Egg, Pickled Pears & Pickled Shiitake Mushrooms G R E E N C U R RY 1 2 Coconut Broth, Ramen Noodles, Cilantro, & Thai Basil STEAMED RICE 4 FRIED RICE 6 ADD Chicken 4 Beef Short Rib 6 Roasted Pork 5

T U N A TA R TA R E 1 6 Diced Tuna, Cilantro Lychee Sauce SA L M O N W ITH C A R R OT & Y U Z U 14 Carrot Yuzu Gel, Carrot Chips & Raisins SNAPPER 16 Thai Coconut Water, Dragon Fruit Dice S M O K E D H A M AC H I 14 Grapefruit Fluid Gel, Jalapeño Puree, & Cilantro RED MISO SNAPPER TATAKI 16 Kaffir Lime Sauce with Red Miso & Sambaizu Sauce B E E F TATA K I 1 6 Triple Seared Beef Tenderloin with Yuzu Ponzu, Sriracha & Jalapeño SA S H I M I S C A L LO P S 1 5 Lemon Zest, Yuzu, Lime & Chive E S CO L A R TATA K I 1 5 Pepper Seared Super White Tuna, Yuzu Lime Garlic Sauce SALMON CEVICHE TOWER 16 Mango, Cherry Tomato, Red Onion, Jalapeño & Cilantro

P I CO D E GA L LO R O L L 1 6 Salmon, Crab, Avocado & Tempura Flakes EEL CR AB ROLL 16 Crab, Eel, Cucumber, Tempura Flakes & Avocado TE M P U R A S H R I M P W ITH S P I CY T U N A 1 5 Avocado, Shrimp, Spicy Tuna & Jalapeño P R E S S E D S P I CY T U N A & AVO C A D O S U S H I 1 6 Diced Spicy Tuna, Avocado & Sushi Rice Topped with Fuji Apple & Scallions S U R F & T U R F 17 Triple Seared Beef Tenderloin, Cilantro, Cooked Shrimp, Jalapeño & Crispy Shallots TO KO R O L L 1 6 Chef’s Choice, Changes Daily Y E L LOW TA I L & S U P E R W H ITE T U N A R O L L 14 Diced Spicy Yellowtail, Tempura Flakes, Topped with Super White Tuna, Cilantro & Sriracha PHOENIX ROLL 16 Panko Breaded with Super White Tuna, Cream Cheese & Snow Crab Topped with Salmon Tartar

SMALL PLATES

P I C K L E D V E G E TA B L E S 6 Sriracha Mayo CALAMARI 12 Compressed Pineapple & Thai Chili Vinaigrette E DA M A M E 6 Steamed with Salt & Tagarashi P O R K P OT S TI C K E R S 1 0 Seared Pork Dumplings with Champagne Tozsu Sauce S H I S H ITO P E P P E R S 8 Blistered Shishito Peppers with Thai Sweet Chili Sauce F R I E D B E ETS WITH MAYO 8 Smoked & Fried with Togarashi & Yuzu Wasabi Kewpie Mayo SW E E T P OTATO W E D G E S 7 Tempura Fried with Ginger Sour Cream & Thai Chili Sauce P O R K B U N S 14 Char Su Braised Pork, Sriracha Aioli & Asian Slaw DA N C I N G E S CO L A R 1 5 Tempura Super White Tuna, Salt, Pepper & Curry Powder Marinade with Sweet Oyster Sauce

BIG PLATES

JAPANESE FRIED CHICKEN 15 Japanese Style Fried Chicken with Pickled Vegetables TO KO V B B Q R I B S 1 9 Korean Style Spicy Barbecue Sauce, Garlic Chips & Cilantro M I S O SA L M O N 2 1 Mustard Mirin Glaze, Steamed Rice & Grilled Bok Choy

ROLLS

S P I CY T U N A R O L L 9 Spicy Tuna & Avocado C ATE R P I L L A R R O L L 1 6 Eel & Cucucmber Roll with Avocado C A LI FO R N I A R O L L 9 Crab Meat, Avocado & Cucumber P H I LLY C U C U M B E R R O L L 1 6 Salmon, Crab & Cream Cheese Roll Wrapped in Cucumber TE M P U R A S H R I M P R O L L 1 0 Shrimp Tempura, Cucumber & Avocado TI G E R S E Y E 1 5 Tuna studded with Green Onion, Carrot & Tobbikko VO LC A N O R O L L 17 California Roll Topped with Scallop, Spicy Mayo & Mushroom R A I N B OW R O L L 1 5 California Roll Topped with Avocado, Yellowtail, Tuna, Salmon & Shrimp R E D D R AG O N R O L L 1 6 Yellowtail, Cream Cheese & Cilantro Topped with Tuna & Jalapeño with Spicy Ponzu Sauce CUCUMBER ROLL 5 AVO C A D O R O L L 7 SA L M O N R O L L 8 TUNA ROLL 8

NIGIRI & SASHIMI

LEMON GRASS SHORTRIB 17 Braised Short Rib, Steamed Rice, Fried Egg & Soy Maple Syrup STEAK WITH WAFU SAUCE 28 Charred Marinated Strip Steak, Wafu Sauce & Watercress Slaw ORANGE GINGER BEEF 19 Flat Iron Steak with Orange Ginger Sauce

{ All Fish Subject to Availability } TUNA BIG EYE MAGURO 8 /16 SA L M O N SA K E 7/ 14 Y E LLOW TAI L HAMACH I 8 / 1 6 R E D S N A P P E R TA I 8 / 1 6 S U P E R W H ITE T U N A E SCO L A R 7/ 14 HORSE MACKERAL AJI {MKT} TO R O {M K T } S E A U R C H I N U N I {M K T } S C A L LO P KO BA S H I R A 6 / 1 2 S M E LT R O E M A SAG O 6 / 1 2 FLYING FISH ROE TOBIKO 6 /12 SA L M O N R O E I K U R A 6 SHRIMP EBI 6 / 12 E E L U N AG I 7/ 14 E G G TO M AG O 4 /8 S U S H I CO M B O 4 0 Chef Selection of 5 Pieces Sushi & 9 Pieces Sashimi S U S H I CO M B O 5 0 Chef Selection of 5 Pieces Sushi & 9 Pieces Sashimi & Specialty Roll TO KO TA S TI N G 75 With Beverage Pairings 11 5 An 8 Course Tasting Designed to Share the Essence of Toko V’s Cuisine

Many dishes are prepared with fish and/or shellfish. Please ask your server if you have any allergies.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness especially to children or senior citizens.