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Hot and Cold Japanese Appetizers Menu

This document provides a menu for cold and hot appetizers, main courses, rolls, and sushi/sashimi options at a Japanese restaurant. The appetizers include items like miso soup, edamame, dumplings, yuba, mushrooms, and seafood. The main courses feature dishes like sea bass, lobster rice, lobster tail, wagyu steak, and pasta. The menu also lists traditional and specialty hand rolls as well as a la carte sushi and sashimi selections including various fish, shellfish, roe, and truffles. Contact information and notes on gratuity are also included at the bottom.

Uploaded by

Emily Weinstein
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192 views2 pages

Hot and Cold Japanese Appetizers Menu

This document provides a menu for cold and hot appetizers, main courses, rolls, and sushi/sashimi options at a Japanese restaurant. The appetizers include items like miso soup, edamame, dumplings, yuba, mushrooms, and seafood. The main courses feature dishes like sea bass, lobster rice, lobster tail, wagyu steak, and pasta. The menu also lists traditional and specialty hand rolls as well as a la carte sushi and sashimi selections including various fish, shellfish, roe, and truffles. Contact information and notes on gratuity are also included at the bottom.

Uploaded by

Emily Weinstein
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Cold Appetizers

Hot Appetizers: Tai Carpaccio 24


Thinly sliced snapper with micro greens and
Miso Soup 5 white truffle
Yuba, tofu, scallion, and seaweed
Oyster Caviar 30
Edamame 5 Kumamoto oyster with transmontanous caviar
Steamed soybeans with smoked salt
Toro Tartare Caviar 28
Soup Infused Steamed Dumplings 8 Chu toro tartare with transmontanous caviar
Pork dumplings infused with soup and toast

Yuba Dumplings 8 Uni with Yuba 16


Steamed tofu skin with choice of shrimp Sea Urchin and tofu skin in tosazu sauce
or vegetable
Trio of Sashimi 18
Grilled Miso Yuba 8 Chef selected sashimi
Tofu skin with sweet miso & kinome

Grilled Maitake Mushroom 12


Brushed with white truffle oil Main Course
Grilled Wagyu Beef 14 Chilean Sea Bass 25
Skewered wagyu beef with yuzu salt Pan fried Chilean sea bass with x/o sauce

Shishito Peppers 7 “Risotto Style” Uni RIce 23/28


Fried baby shishito with smoked salt w/ White Truffle

Sweet Corn Tempura 8 “Risotto Style” Lobster Rice 21/36


Corn and shisho tempura w/ White Truffle

Grilled Miso Black Cod 11 Lobster Tail Dashi 21


Miso marinated black cod with yuzu Main lobster poached with sake soy and ginger
scallions
Toro Tataki 21
Fatty tuna with garlic soy and chives Mentaiko Pasta 16
Spicy cod roe pasta
Wagyu Tataki 21
Wagyu carpaccio with sesame soy and chives Wagyu Steak 8 oz. 32
Served w/ market select grilled vegetables,
Duck with Foie Gras 18 ponzu and wasabi soy dipping sauce
Duck with foie gras in steamed bun

Apple and Fig Tempura 10


Served with a tempura based sauce
Rolls:
Tuna Avocado 9
Salmon Avocado 8
Spicy Tuna 8
Spicy Salmon 8
California 8
Hamachi Negi 9
Unagi Avocado Cucumber 8
Shrimp/Lobster 12/14
Yuba 8
Maitake Soto Roll 10
Negi Toro 18
Umi Shisho 8
Uni Sweet Shrimp 14
King Crab Roll 14

(Traditional Rolls Available Upon Request)

Sushi/Sashimi A La Carte:
Akame (Tuna) 5
Toro (Fatty Tuna) MP
Sake (Salmon) 4
Hamachi (Yellowtail) 5 105 E. 9th St.
Hirame (Fluke) 5 (between 3rd and 4th Avenue)
Suzuki (Bass) 5 New York, NY 10002
Ika (Squid) 4 212.777.8188
Ebi (Shrimp) 4
Unagi (Fresh Water Eel) 4
Tai (Red Snapper) 6
Kinme (Snapper) 6
Shima aji (Amber Jack) 5
Aji (Horse Mackerel) 4
Saba (Mackerel) 4
Amaebi (Sweet Shrimp) 5
Tako (Octopus) 4
Aoyagi (Orange Clam) 4
Mirugai (Giant Clam) 6
Hotate (Scallops) 5
Uni (Sea Urchin) 7
Ikura (Salmon Roe) 4
Shitake 4
Maitake 5
Wagyu beef 8
Truffle MP
Toro Caviar MP

(Please inform your server of any allergies)

(18% gratuity will be added to parties of 6 or more)

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