Zuke

raw & marinated

漬け

Ebi 12
H O U S E raw spotted shrimp with yuzu-soymilk foam & ikura

M A D E Uni Toast 15
toasted japanese shokupan, topped with cherry blossom smoked uni
T O F U seasoned with soy

12
V // GF
freshly scooped tofu served
warm with wari-joyu
Freshly made at
5:00, 6:00, 7:00 & 8:00 pm
Seared Salmon 16
lightly seared salmon with garlic-sansho pepper sauce & kaiware
Kampachi 12
amberjack sashimi in a white sesame sauce with scallions
Maguro & Avocado Salad 12
tuna and avocado tossed in a wasabi-soy dressing with nori
Hotate 22
raw scallop & seasonal truffles in a truffle-ponzu sauce with oba

Madai 12 GF
seabream sashimi, cucumbers, pickled plums & myoga

Kobachi Osusume Sashimi

small bites chef's recommendations thinly sliced fresh fish

小鉢 お勧め 刺身

Edamame 7 Daily Special Six Pieces 28

chilled edamame soaked in dashi Chawanmushi 24 chef's fresh market selection 2
(vegan option available) steamed egg custard served with slices, 3 kinds of fish
seasonal truffles
Oshinko 8 V // GF Ten Pieces 42
house-made nukazuke pickled Uni Ice-Cream 20 chef's fresh market selection 2
vegetables savory house-made uni ice slices, 5 kinds of fish
cream with fresh sea urchin
Ohitashi 12 V
organic vegetables in a chilled
rosemary-konbu broth

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Salad & Yasai Sakana & Niku Shime & Soups
salad & vegetables fish & meat to finish

サラダ 野菜 魚肉 〆 汁物

Kale Salad 16 Saikyo Miso Cod 24 GF Rice Pot

kale, pine nuts, grapefruit, goat
cheese, fried gobo chips, grapes,
with yuzu-ponzu vinaigrette
Tomato & Truffled
Burrata 28 GF
topped with dashi gelée, sumiso,
plum, kaiware and oba
Sonomama Yasai 15 V Nitsuke 18
raw organic vegetables in a bed
of edamame-sesame-tofu cream
Temomi Salad 14
romain, baby arugula, avocado,
jako, white-sesame dressing, nori
Miso Oden 20 V Chicken Nanban 18
turnips, daikon, konnyaku,
shiitake mushrooms & cabbage,
served in a konbu-dashi broth
topped with hatcho miso
Yasai Tempura 20 V // GF
organic vegetables, lightly fried,
served with yuzu and wasabi
infused salts
Baked Ninjin 14
baked organic carrot on a bed of
barley-miso mayonnaise
Tofu Ganmodoki 15 V // GF
mushroom fritter with seasonal
vegetables in a mushroom sauce
broiled alaskan black cod
marinated in saikyo miso
Grilled Lobster 28 GF
½ maine lobster grilled, flash-
fried purple potatoes, gobo, lotus
root chips, yuzu miso sauce
Rosemary & Sage Salmon
salmon filet, rosemary-sage
glaze, gobo, renkon
Jidori Chicken 20 GF
organic chicken, sake-kasu miso,
cresson, hydroponic watercress
lightly fried organic chicken,
garlic-carrot-ginger marinade
topped with japanese tartar
sauce
Washugyu 60
grilled washugyu beef, grilled
seasonal vegetable, Japanese
steak sauce
Miyazaki Wagyu A5 130
8 ounce selection of A5 grade
japanese beef
slow cooked rice in a clay pot
with seasonal ingredients
Salmon 28 Truffle 60 Vegetable 26
Please allow 40 minutes.
Kaisen Don 18
assorted raw fish served over a
bed of rice with goma dare sauce
& nori
Udon 16 V
shiitake mushrooms, wakame
seaweed, udon noodles &
scallions in a konbu-dashi broth
Miso Soup 5 V // GF
konbu-dashi miso soup, served
with wakame & scallions
Seafood Miso Soup 7 GF
chef's daily selection of fresh
seafood & scallions in a konbu-
dashi miso soup
Kawari
GF sushi with toppings
かわり寿司
Yaki Shabu Sushi 20
seared washugyu ribeye shabu
sushi with garlic soy
Foie Gras Temaki 22
build your own handroll with
foie gras sauteed in butter soy

Ikura Temaki 20
build your own handroll with
seasoned salmon roe
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
 One Two vegan
一 二
Zuke House Made Tofu
chef’s selection of 3 crudo served warm with wari-joyu
appetizers

Sonomama Yasai
K Kale salad
kale, pine nuts, grapefruit, local
raw organic vegetables on a bed
of edamame-sesame-tofu crème
goat cheese, fried gobo chips,
A yuzu-ponzu vinaigrette
Miso Oden
I Saikyo Miso Back Cod
turnips, daikon, konnyaku,
maitake and shiitake
broiled alaskan black cod mushrooms, cabbage, served in
S marinated in saikyo miso a kombu dashi broth and topped
with hatcho miso

E Jidori Chicken
organic free-range chicken, Vegetable Tempura
K sake-kasu miso, cresson, grilled
purple potatoes
assorted organic vegetables with
yuzu and wasabi salts

I Kaisen Don Udon

assorted raw fish served over shiitake mushrooms, wakame
a bed of rice, goma dare sauce, seaweed, udon noodles and
nori scallions served in a konbu

M dashi broth

Dessert
E seasonally prepared Dessert
seasonally prepared

N
U
115

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne
illness
Dessert
デザート
Hoji-Cha Panna Cotta 12
Japanese roasted green tea with
seasonal sorbet & hoji-cha crisp

Monaka Sandwich 8
Choice of ice cream with sweet
red beans and berries

Soba Tea Brûlée 9 GF

Buckwheat tea brÛlée with
buckwheat shortbread

Cookie Plate 7
Assorted Japanese tea
shortbreads

Housemade
Ice Cream 4 GF
Scoop of premium matcha,
hoji-cha, genmai-cha, earl gray,
or caramel

Sorbet 4 V // GF
Scoop of rhubarb with
strawberry, summer citrus, corn
milk sorbet, or soymilk sorbet

Chocolate Tart with

Yamazaki Whisky Ice
Cream 16
Warm chocolate tart, with
Yamazaki whisky & kokutou ice
cream

Strawberry Kiwi 12 V // GF
Lavender-marinated seasonal
fruits with a soymilk sorbet

Consuming raw or undercooked meats, poultry,

seafood, shellfish, or eggs may increase your risk
of foodborne illness