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Izakaya Menu

Izakaya Menu

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Published by: johnd7463 on Apr 18, 2012
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01/05/2014

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APPETIZERS

FISH
! UNA KYU 
EEL WRAPPED IN CUCUMBER YELLOWTAIL TARTARE & QUAIL EGG SALMON TARTARE & QUAIL EGG THINLY SLICED FLUKE & PONZU THINLY SLICED AMBERJACK & YUZU PEPPER MISO MARINATED BLACK COD BAKED CLAMS WITH MISO BUTTER GRATED MOUNTAIN YAM & TUNA

12 16 14 18 22 21 15 18 22

HAMACHI TATAKI  SAKE TATAKI  USUZUKURI 

MEA T
$% BEEF MARROW 
SEA SALT, SHAVED BONITO & TERIYAKI SAUCE MISO, NEGI & CHALLAH TOAST TAMARI BUTTER CANDIED GINGER DAIKON, SHITAKE & BLACK TRUFFLE TERIYAKI SWEET & SOUR

KANPACHI USUZUKURI  GINDARA SAIKYOYAKI  YAKI HAMA  YAMAKAKE 

18 12 9 15 9

CHICKEN LIVER MOUSSE  BRAISED TRIPE  BEEF TONGUE 

KING CRAB SUNOMONO 

CHICKEN FEET 

VEGETABL ES
"# EDAMAME 
STEAMED SOY BEANS & SEA SALT MIXED VEGETABLE, CUCUMBER & AVOCADO ASSORTED PICKLES BONITO FLAKES & PONZU CARROT, SAKE & SOY

KUS HI YAKI  S K E W E R S
7 13 9 7 8 6 6 10 5
CONSUMING RAW OR UNDER­COOKED MEAT, SEAFOOD OR EGGS, MAY INCREASE YOUR RISK OF FOOD­BORNE ILLNESS,   ESPECIALLY   IN   CASE   OF   CERTAIL   MEDICAL   CONDITIONS .

$&'( BEEF SHORT RIB & GARLIC   WAGYU TENDERLOIN & WASABI   SEA SCALLOP & MISO BUTTER   CHICKEN THIGH & TOKYO SCALLION   PORK MEATBALL & SESAME GLAZE   ROCK SHRIMP & TOMATILLO PONZU   SALMON & MORO MISO   ERINGI MUSHROOM & TAMARI   MOUNTAIN YAM & MACADAMIA NUTS   SMOKED PORK BELLY & PICKLED ONIONS  4 12 8 4 3 5 4 6 4 5

PHOENIX ROLL  OSHINKO 

LEEK SUNOMONO 

HEARTS OF PALM KINPIRA  GOMA AE 
SPINACH & SESAME SAUCE SOUR CREAM, GARLIC & HABANERO MALDON SEA SALT

SPICY CUCUMBER 

SHISHITO PEPPERS  MOMIJI MOYASHI 
BEAN SPROUTS & CHILI PASTE

IZ AKAYA
S OUPS
)*+, MISO  MUSHROOM MISO  SPICY SEAFOOD  ROAST PORK & CABBAGE  SEASONAL VEGETABLE  CHICKEN SOUP UDON  OXTAIL & MUSHROOM ODEN  5 7 16 12 11 12 22

CHICK E N
2% FRIED W ASABI H ONEY H ALF /W HOLE 24/48 STEAMED N APA C ABBAGE & P ONZU    H ALF /W HOLE 20/39    WINGS  W ASABI H ONEY & C HILI S AUCE   4 PIECES  9 17   8 PIECES  26   12 PIECES  35   16 PIECES 

DUCK
4% SEARED BREAST A SIAN P EAR C OMPOTE   CONFIT LEG UDON K ANZURI & M IZUNA   23 19

FISH &  SHELLFISH
567 STEAMED BLACK BASS  G INGER & S CALLION   GRILLED PRAWNS  F RIED H EADS & G REEN P APAYA   SEASONAL CRAB  P ONZU B UTTER     H ALF /W HOLE LOBSTER M ISO B UTTER   SALMON TEPPAN YAKI 
CRISPY SKIN, FENNEL TAPIOCA & IKURA

S ALADS
"#-. WAKAME  S EAWEED & S ESAME D RESSING   HOUSE SALAD  SEASON SALAD  6 10 9 13

PO RK
3% GRILLED LOIN B AKED A DZUKI B EANS   ROAST SHOULDER (FOR 4) R ICE , C ABBAGE & G INGER   RIBS B LACK V INEGAR & C RISPY R ICE   4 PIECES    8 PIECES    12 PIECES    16 PIECES  17 69 13 25 36 49

21 22
MP

38 20 19

LETTUCE, AVOCADO, CARROT & GINGER DRESSING TOFU & SEAWEED  L EMON G INGER & S OY   CRANBERRY, PEAR, CUCUMBER & POPPY SEED DRESSING

GRILLED HAMACHI   

SERRANO CHILES, FRESH HERBS & YUZU HONEY

FRIED RIC E
$&8 SEASONAL VEGETABLES  OXTAIL & BONE MARROW  LIVER, BACON & ONION  SWEETBREADS, TONGUE & POACHED EGG  STEAK & WILD MUSHROOM  “UN­FRIED” RICE  SQUID, SQUID INK & UNI  “LEO”  L OX , E GG & O NION   16 24 19 28 24 22 29 17

TEMPUR A
/01 ONION  SEASONAL VEGETABLE  ROCK SHRIMP  WILD MUSHROOM  SWEETBREADS  ANAGO  DELUXE  9 14 18 16 14 14 24

BEEF
&'% GRILLED NY STRIP  M ISO P EPPER S AUCE   ROAST FILET  S ANSHO P EPPER     TOKYO BROIL  S PICY G RILLED S TEAK & O ROSHI   BRAISED SHORT RIBS  T RUFFLE T ERIYAKI   DYNAMITE BURGER  M USHROOMS & M ASAGO   20 OZ. BONE­IN RIB STEAK 
O NION T EMPURA & B OK C HOI O NION T EMPURA & B OK C HOI

36 24 19 19 14 42 78

VEGETABL ES
"# SAUTÉED BOK CHOI  SAUTÉED CHINESE BROCCOLI  BROWN RICE  COCONUT RICE  WILD MUSHROOM ROAST  JAPANESE SWEET POTATO PUREE  8 8 3 8 18 7

40 OZ. BONE­IN RIB STEAK (FOR 2) 

SU SHI &  SASHIM I 
PLATTERS
-.:;< SUSHI 7 PIECES & 1 ROLL SUSHI DELUXE 10 PIECES & 1 ROLL SASHIMI 12 POECES SASHIMI DELUXE 18 PIECES SUSHI SASHIMI COMBINATION  HONOO S PICY G UNKAN & R OLLS   ISE EBI SASHIMI W HOLE MA INE L OBSTER S ASHIMI   BLUE RIBBON PLATTER  TOSHI’S CHOICE (MINIMUM PER PERSON)  25.50 34.00 26.00 35.00 39.75 27.75 41.00 150.00 75.00

HAND ROLL S
=9' TUNA  YELLOW TAIL  SALMON  TORO & TAKUVWAN  UNI & SHISO  12.00 15.00 12.00 14.00 16.00

YA SAI   VEGETA B LE ROL LS
"#9' YAMA GOBO  S MALL B URDOCK    NORIMAKI  S QUASH   STRING BEAN  ASPARAGUS  SHIITAKE  B LACK M USHROOM   HORENSO  S PINACH   ENOKI  S TRAW M USHROOM   KYURI  C UCUMBER   AVOCADO  NATTO  F ERMENTED B EANS   9.75    9.75    9.75 10.50 10.50 9.75 10.50 9.75 10.50 9.75

HAKOZUSH I   BOX S US HI
>?@ MAGURO AVOCADO  T UNA & A VOCADO   UNAGI AVOCADO  E EL & A VOCADO   SMOKED SAKE & SHISO  S MOKED S ALMON   HAMACHI SHIITAKE  Y ELLOWTAIL & S HIITAKE   TAMAGO & UNI  S WEET E GG & S EA U RCHIN   AVOCADO  NATTO  F ERMENTED B EANS   19.50 21.50 19.75 20.75 24.00 10.50 9.75

CONSUMING RAW OR UNDER­COOKED MEAT, SEAFOOD OR EGGS, MAY INCREASE YOUR RISK OF FOOD­BORNE ILLNESS, ESPECIALLY IN CASE OF CERTAIL MEDICAL CONDITIONS

SUS HI & SASHIM I
TAISEI YO   A T LANTIC   OCE AN
ABC SAKE  S ALMON   SMOKED SAKE  S MOKED S ALMON   YAKI SALMON  S EARED   HIRAME  F LUKE   ENGAWA  F LUKE F IN   MAGURO  T UNA   SAWARA  S PANISH M ACKEREL     MUSHI ISE EBI  C OOKED L OBSTER   AOYAGI  O RANGE C LAM   UNAGI  F RESH W ATER E EL   IKURA  S ALMON R OE   HAMAGURI  L ITTLE N ECK C LAM   KARAI ISE EBI  S PICY L OBSTER WITH E GG W RAPPER   4.50 5.00 6.00 4.25 5.25 5.25 4.25 7.25 4.00 4.50 5.00 3.50 7.00

MAKI   SP EC I A L ROL LS
9', CALIFORNIA  WITH KANIKAMA  C RABSTICK    WITH BLUE CRAB  I NSIDE O UT    WITH KING CRAB  I NSIDE O UT   SPICY TUNA & TEMPURA FLAKES  C UCUMBER   ENOKI & HAMACHI  Y ELLOWTAIL & S TRAW M USHROOMS   KYURI SPECIAL  E EL , C RABSTICK , C UCUMBER & A VOCADO   SAKE KAWA  S ALMON S KIN   BLUE RIBBON  1/2 L OBSTER , S HISO & B LACK C AVIAR   NEGI HAMA  Y ELLOWTAIL & S CALLION   DRAGON  E EL , A VOCADO & R ADISH S PROUTS   NIJI  S EVEN C OLOR R AINBOW   SPICY CRAB ROLL  B LUE C RAB & S HISO   YASAI  M IXED V EGETABLES   KARAI KAIBASHIRA   S PICY S CALLOP & S MELT R OE     SAKANA SAN SHU  Y ELLOWTAIL , T UNA & S ALMON   TOSHI SPECIAL  S ALMON S KIN S PECIAL   SAKE IKURA  S ALMON & S ALMON R OE   SPICY LOBSTER ROLL  EBI TEMPURA  F RIED S HRIMP , R ADISH S PR OUTS & A VOCADO   KAKI FRI  F RIED O YSTERS & L ETTUCE   SAKE & SAKE KAWA  S ALMON , S ALMON S KIN   5.50 9.25 18.00  10.00 9.00 11.50 8.00 24.00 8.00 17.00 22.50 11.00 8.25 12.00  11.75 11.00 13.00 13.00 11.00 13.50 17.00

TAI HEIYO   P A C IFI C  OC EAN
DEC BINNAGA  A LBACORE   UNI  S EA U RCHIN   EBI  C OOKED S HRIMP   TAKO  O CTOPUS   KAIBASHIRA  S EA S CALLOP   MIRUGAI  G IANT C LAM   MADAI  J APANESE R ED S NAPPER   ANAGO  B ABY S EA E EL   KURAGE  J ELLYFISH   MASAGO  S MELT R OE    HAMACHI  Y ELLOWTAIL   SMOKED HAMACHI  S MOKED Y ELLOWTAIL   KANPACHI  A MBERJACK   KANIKAMA  C RABSTICK   KING CRAB  KANI  B LUE C RAB   TAMAGO  S WEET E GG   4.75 6.00 3.50 4.25 5.25 7.00 5.25 5.50 4.00 5.00 5.00    5.00    6.00    3.00 7.50 5.50 3.25

EXTRAS
UDAMA QUAIL EGG   +$1.25    MASAGO SMELT ROE   +$3.25     AVOCADO  +$1.00   KYURI CUCUMBER   +$.75     SHISO MINT LEAF   +$1.00   SPICY SMELT ROE  +$1.50    INSIDE OUT  +$1.00   MAKI ROLL  +$3.00    TEMAKI HANDROLL  +$2.00    

CONSUMING RAW OR UNDER­COOKED MEAT, SEAFOOD OR EGGS, MAY INCREASE YOUR RISK OF FOOD­BORNE ILLNESS, ESPECIALLY IN CASE OF CERTAIL MEDICAL CONDITIONS

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