A La Carte - Cold
Items and prices are subject to change based on season, market fluctuations and availability
Oysters on the Half Shell
Daily selected oysters sprinkled with shaved frozen ponzu vinegar
Sunomono Salad
Daily selected seafood, sliced cucumber and seaweed in dashi vinegar
Sashimi Tuna Poke
Cubed tuna sashimi, flying fish roe, scallions, and seaweed in house poke sauce
Ohitashi
Fresh broiled spinach in dashi sauce
A La Carte-Hot
Items and prices are subject to change based on season, market fluctuations and availability
Agedashi Tofu
Lightly fried tofu served with grated white radish, ginger and bonito flakes in a savory dashi broth
Broiled Salmon or Yellowtail Collar
The richest part of the fish. Served with grated white radish
Chicken Karaage
Japanese style, tulip cut, marinated and fried chicken wings
Rex Sole Karaage
Crispy fried rex sole served with grated white radish and ponzu dipping sauce
Black Cod Kasuzuke
Chef Kashiba's famous broiled black cod. (As featured in The New York Times). Marinated in sake and miso paste
Sauteed Geoduck
A local delicacy long necked clam sautéed in butter with asparagus and shiitake mushroom
Salmon Shioyaki
King Salmon broiled w/savory shio koji marinade
Tempura
Shrimp and vegetables delicately fried in house batter. Served w/green tea salt
Chawan Mushi
Steamed egg custard (non-sweet), mixed with crab meat and white fish
Miso Soup (2 Varieties)
Tofu miso, Manila Clam
Dining Room Course Dinners
Peak
13 pieces nigiri and special roll (4 pieces), Also includes house special appetizer, seasonal salad and concludes with miso soup and traditional egg finale
- Market Price
Omakase
Limited quantities. Subject to availability. Includes miso soup and traditional egg finale
- Market Price
Chef Counter
Omakase Experience
No reservations, first come- first served. All members of party must be present to be seated. All seatings are for approximately 1 hour 45 minutes. Omakase is 100% Chef's daily selection. No substitutions. Please inform Chef of any allergies. We are unable to accommodate vegetarian diners at the Chef's Counter
