Special
recommendations changing daily.
Fresh
Seafood: Oysters on the Half Shell (Kumamoto, Hama Hama),
Grilled or Deep Fried Oysters, Sake Steamed Manila
Clams, Conch Sashimi, Yakizakana (Grilled Sanma, Hokke Fish,
Shishamo, Saba, Salmon, Yellowtail, Black Cod marinated in Sake
Kasu), Grilled King Crab Legs.
Fresh Sushi and
Sashimi: Conch Sashimi, Uni,
Ikura, King Crab, Yellowtail, Salmon, Maguro, and
makimono (rolls)
Robata Yaki
(Japanese style charcoal grilled): Grilled Rice
Balls, Yakitori (Chicken thigh, meatball, crispy chicken
skin), Sliced Short Ribs marinated in a Spicy Miso Paste,
Vegetables (Shishito Peppers, Okra, Eggplant, Japanese Mushrooms -
Shiitake, Enoki, Shimeji, Sweet Red Pepper, Garlic, Potato w/
Butter, Corn, Asparagus), Kurobuta Pork and Chicken Spinach
Sausage.
Katsu (Deep Fried Panko
Crusted): Kurobuta Berkshire Pork Tonkatsu, Ebi Shiso
Maki (Shrimp wrapped in Shiso Leaf), Kaki Fry (Deep Fried Fresh
Hama Hama Oysters), Camembert Cheese, Garlic, Asparagus,
Banana.
Tempura
(Light and Crisp): Shiitake Ebi Shinjyoage (Stuffed
Fresh Shiitake Mushroom with Shrimp), Renkon No Hasamiage (Lotus
Root and Ground Beef), Nasu No Hasamiage (Eggplant and Ground
Beef), Seafood and Vegetable Tempura.
Japanese Comfort
Food: Buta
Kakuni (Slow cooked Kurobuta Pork Belly in Sweet Soy Ginger
Sauce), Okonomiyaki (Japanese style stuffed pancake/pizza), Buri
Daikon (Cooked Yellowtail with stewed Daikon radish), Nabeyaki
Udon, Ochazuke (Rice in fish broth with wasabi, toasted seaweed,
and various toppings), Cha-soba (Green tea noodles served hot in
soup or cold with dipping sauce), slow cooked Beef Tongue,
Yakisoba, and Oden (Hearty Vegetables, Egg and varieties of Fish
Cake in broth)
Japanese Specialty
Dishes: Conch No Tsuboyaki (Sliced Grilled Conch
served in shell with Shiitake Mushroom, Mitsuba Vegetable in
Broth), Mozuku Tororo (Mozuku Seaweed and grated Nagaimo in a
vinegar sauce), Ikameshi (Soy flavored Squid stuffed with
flavored rice), Iwashi Mentai (Sardines with Spicy Cod
Roe), Chawanmushi (Steamed egg custard with shrimp, shiitake
mushroom, gingko nut, mitsuba vegetable, and chicken in fish
broth), Japanese style Potato Salad, Yamakake
(Fresh maguro tuna with grated Nagaimo), Ikanatto (Squid with
fermented soybeans)
