The Deal $10

  •  

    served with miso soup, green salad & rice  *no substitutions

  • bulgogi

    sauteed white onions

  • chicken teriyaki

    seasonal vegetables

  • roasted salmon (add $2)

    miso beurre blanc, seasonal vegetables, boniato mash 

  • JAPANESE curry

    shrimp, carrot, japanese sweet potato, corn

Sushi

  • Served with miso soup or green salad *no substitutions

  • sushi combo  18

    4 pieces of nigiri with triple tail roll

  • poke bowl  16

    Chef’s choice of assorted fish over sushi rice, masago, 
    seasonal fruit and vegetables, sesame, honey      

     

  • chirashi  16

    Chef’s selection of assorted sashimi over sushi rice 

  • vietnamese salad bowl  16

    4 pieces of tuna nigiri with spicy tuna roll

Small Plates

  •  

  • edamame  6

    BBQ rub, sriracha buffalo, or garlic lime

  • Gyoza  7

    House made ginger-scallion pork dumplings, ponzu

  • pork belly bao buns  6

    Braised pork belly, pickles, house sriracha

  • Wings  7

    Choice of salt and pepper or massaman 

  • calamari  9

    Karaage squid, togarashi remoulade, lemon

  • tuna Kobachi  18

    Poke-style, sesame oil, kyurizuke, sushi rice, fish sauce, cilantro, lime, chili kobachi sauce  

  • slat & pepper beef ribs  14

    Fried jalapeños, cilantro, lime

Ramen

  •  

    Featuring fresh housemade noodles

  • Tonkotsu  14

    24 hour pork broth, braised pork belly, Lake Meadows soy pullet egg, house made garnish

  • Shoyu  14

    Roasted chicken stock, grilled chicken thigh, onsen tamago, sweet corn, braised carrot

  • Miso  14

    Vegetarian miso dashi broth,  fried tofu, roasted cherry tomatoes, bean sprouts, sweet corn, shimeji mushrooms, scallions, garlic oil 

Hot

  •  

  • seared tuna salad  16

    Baby kale, mixed greens, pickled red onion, soy egg, walnuts, tomatoes, radish, wafu dressing 

  • Katsu  14

    Choice of chicken breast or pork, shredded cabbage, 
    lemon aioli, katsu sauce, rice   

    $2 fried egg / $4 curry gravy

  • BI BIM BOP  16

    Bulgogi, soft poached egg and assorted vegetables over rice, spicy gochujang, served in a hot stone bowl   

    extra egg 2, extra veggies 2, extra bulgogi 4, hamachi  7

  • Fish & Chips   16

    Beer battered bronzino, remoulade, aonori fries  

  • New

  • Sandwiches

     served on a brioche bun, aonori fries

     

  • grilled chicken  14

    Chicken thigh, grilled pineapple, slaw, teriyaki    

     

  • faroe island salmon  16

    faroe island salmon  Beer batter, pickled red onion, frisee, sweet chili mayo   

  • shrimp po’ boy  14

    Tempura batter, slaw, frisee, remoulade, house pickles      

Makimono

  •  

  • Alaskan Crunch  12

    Snow crab salad, tempura asparagus, pickled red onion, bubu, chives, topped with smoked salmon, eel sauce

  • siam  16

    Shrimp tempura, tom yum mayo, jalapeno, avocado, yellowtail, ginger-lemongrass pesto, cilantro, tobiko, lime

     

  • the reel dill  12

    salmon tartare, rice krispies, asparagus, cucumber, avocado, dill, lemon aioli

  • BEAUTY AND THE BEAST  15

    Shrimp tempura, cream cheese, cucumber, topped with eel, spicy tuna, avocado 

  • big red  15

    Snow crab salad, asparagus, pickled red onion, wrapped with tuna, Holy grail oil, red tobi

  • the diver  20

    lobster, picked red onion, uni butter, topped with scallop, sweet shrimp, herbs, ikura 

  • triple tail  15

    Tuna, yellowtail, salmon, avocado,  cucumber, wasabi soy,  seaweed outside

  • Ultimate Spicy Tuna  15

    Spicy Tuna Roll, topped with tuna, black tobikko, kobachi sauce, scallions 

  • BOURBON SALMON  15

    Salmon, cream cheese, jalapeno, bourbon-bacon chutney, pickled onion vinaigrette   

  • bayou  16

    Crawfish, avocado, bell pepper, topped with crispy shrimp, sweet chili mayo, lemon aioli 

  • fry me a river  12

    Panko fried kani kama, cucumber, scallions, masago, topped with avocado, fried eel, fried scallions, spicy mayo

  • catalina mixer  10

    mango, jalapeño, asparagus, avocado, cucumber, topped with roasted zucchini, catalina dressing 

  • K.F.C.  10

    Korean Fried Chicken, topped with relish, kimchi gla

  • T.N.T Crunch  14

    Shrimp tempura, cucumber, scallions, topped with avocado, tobikko

     

  • The distinguished gentleman  18

    Lobster, asparagus, masago, topped with Wagyu beef, fried jalapeño, truffle aioli

     

  • spider roll  12

    Soft shell crab, avocado, masago, scallions, cucumber, seaweed ouside   

     

  • corona  16

    Grilled shrimp, tempura asparagus, cucumber, topped with avocado, spicy crab, masago, pico de gallo, jalapeno, cilantro and lime

  • sweetheart  14

    Coconut shrimp, mango, cream cheese, topped with crab salad, eel sauce, apricot glaze

Entrees

  •  

    Served with miso soup

  • chilean sea bass  45

    Miso maple yaki, Chinese sausage, snow pea tips,
    kabocha purée

  • pepper steak (8oz)  24

    1881 certified hereford hanger steak, black pepper-garlic sauce, marble potatoes, cripsy brussel sprouts, edamame soubise 

  • bi bim bap  18

    bulgogi, pork belly and assorted vegetables over rice, gochujang, served in a hot stone bowl  

  • pork katzu  16

    finely shredded cabbage, tonkatsu gravy   

  • teriyaki Chicken  18

    Tare glazed half chicken, scallions and charred summer vegetabl

  • Bul Go Gi  21

    Sweet soy marinated beef, onions, sesame seeds, scallions

  • seared tuna salad  18

    baby kale, mixed greens, pickled red onion, soy egg, walnuts, tomato, radish, wafu dressing   

  • whole fish (serves two)  40

    Boneless fried snapper, crispy glass noodle, crushed peanut, herbs, seasonal vegetable, holy grail, Thai triple flavor sauce

Ramen

  •  

    Our ramen is made from scratch with real ingredients and care. They take time, but the result is so much more than a soup. It’s a dish that is a favorite in Japan. The first specialized ramen shop opened in Yokohama in 1910.

  • Tonkotsu "pork bone”  14

    24-hour pork broth, chashu pork, beni shoga, menma, Lake Meadows soy egg

  • shoyu "soy chicken"  14

    Roasted chicken broth, grilled chicken thigh, onsen tamago,  sweet corn, braised carrot, bok choy, kombu 

  • miso "vegetarian"  14

    Miso-vegetable dashi broth, fried tofu, roasted cherry tomatoes, bean sprouts, 
    sweet corn, shimeji mushrooms, scallions, garlic oil   

Izakaya

  •  

    Izakaya is an informal dining style where dishes are served in a non coursed format and intended to be shared with good company. These dishes will arrive as they are ready to ensure optimal freshness. Many of these dishes are seasonally inspired and may change according to what is available

  • edamame  6

    BBQ rub, sriracha buffalo, or garlic lim

  • vietnamese sunomono  10

    Octopus, shrimp, peanuts, 
    shredded vegetables, herbs, namasu  

  • u8 scallop  16

    XO sauce, sea bean salad, 
    apricot orange supreme  

  • west coast oysters  12

    Raw on half shell, mignonette granita, wasabi relish

  • calamari  9

    Karaage squid, Togarashi remoulade, lemon

  • uni pasta  18

    sea urchin, ikura, nori, bonito, chili oil, chilled housemade noodles, mentaiko aioli  

  • beef negimaki  12

    Karaage squid, Togarashi remoulade, lemon 

  • salt and pepper spare ribs  14

    Fried jalapeños, cilantro, lime

  • okonomiyaki  10

    Cabbage pancake, pork belly, bonito flakes,
    nori, scallions, kewpie mayo, katsu sauce    

  • gyoza  7

    Housemade ginger-scallion pork
    or parmesan brisket dumplings

Makimono

  •  

  • Alaskan Crunch  12

    Snow crab salad, tempura asparagus, pickled red onion, bubu, chives, topped with smoked salmon, eel sauce

  • siam  16

    Shrimp tempura, tom yum mayo, jalapeno, avocado, yellowtail, ginger-lemongrass pesto, cilantro, tobiko, lime

     

  • the reel dill  12

    salmon tartare, rice krispies, asparagus, cucumber, avocado, dill, lemon aioli

  • BEAUTY AND THE BEAST  15

    Shrimp tempura, cream cheese, cucumber, topped with eel, spicy tuna, avocado 

  • big red  15

    Snow crab salad, asparagus, pickled red onion, wrapped with tuna, Holy grail oil, red tobi

  • the diver  20

    lobster, picked red onion, uni butter, topped with scallop, sweet shrimp, herbs, ikura 

  • triple tail  15

    Tuna, yellowtail, salmon, avocado,  cucumber, wasabi soy,  seaweed outside

  • Ultimate Spicy Tuna  15

    Spicy Tuna Roll, topped with tuna, black tobikko, kobachi sauce, scallions 

  • BOURBON SALMON  15

    Salmon, cream cheese, jalapeno, bourbon-bacon chutney, pickled onion vinaigrette   

  • bayou  16

    Crawfish, avocado, bell pepper, topped with crispy shrimp, sweet chili mayo, lemon aioli 

  • fry me a river  12

    Panko fried kani kama, cucumber, scallions, masago, topped with avocado, fried eel, fried scallions, spicy mayo

  • catalina mixer  10

    mango, jalapeño, asparagus, avocado, cucumber, topped with roasted zucchini, catalina dressing 

  • K.F.C.  10

    Korean Fried Chicken, topped with relish, kimchi gla

  • T.N.T Crunch  14

    Shrimp tempura, cucumber, scallions, topped with avocado, tobikko

     

  • The distinguished gentleman  18

    Lobster, asparagus, masago, topped with Wagyu beef, fried jalapeño, truffle aioli

     

  • spider roll  12

    Soft shell crab, avocado, masago, scallions, cucumber, seaweed ouside   

     

  • corona  16

    Grilled shrimp, tempura asparagus, cucumber, topped with avocado, spicy crab, masago, pico de gallo, jalapeno, cilantro and lime

  • sweetheart  14

    Coconut shrimp, mango, cream cheese, topped with crab salad, eel sauce, apricot glaze

Moriawase

  •  

    Assortment of the daily catch served with housemade tosa soy sauce & fresh wasabi

  • nigiri selection  30

    Ten piece chef’s choice with thoughtful accoutrements

    • 30

  • Sashimi selection  36

    Fourteen piece chef’s choice

  • Chirashi Selection - KOREAN  22

  • Chirashi Selection - Classic  30

  • Chirashi Selection - modern  30

Opportunities

  •  

    Three nigiri per order

  • yellowtail belly  14

    Holy grail, barrel aged white soy, uni foam, cherry smoke 

  • garden  13

    Assorted vegetable nigiri with thoughtful accoutrements

  • salmon tasting  13

    cured, smoked, belly

  • mushroom  15

    Shimeji mushrooms, seared hamachi, bubu, ginger-soy  

  • usuzukuri  12

    Japanese snapper, white ponzu, scallion oil

Nigiri & Sashimi

  •  

    1 piece per order, 2 piece minimum for sashimi orders * crudo preparation

  • bigeye tuna  3

  • faroe islandS salmon  3/5(belly)

  • japanese snapper  4

  • yellowtail  3/5(belly)

  • oysters  3

  • scallop  4

  • norwegian Mackerel  3

  • sea urchin  MP

  • freshwater eel  3

  • octopus  3

  • spot prawn  4

  • salmon roe  4

Tea

  • houjicha - Green Tea (Japan)

    delicate, fruit dominant with woody notes.  A hint of spice and toasted hazelnuts.

  • orange spice - Ceylon Tea (Vietnam)

    initial floral taste with a slightly spicy finish.  Includes orange peel, cinnamon chips and clove.

  • mango ceylon - ceylon Tea (Vietnam)

    initial floral taste with a slightly spicy finish. Includes orange peel, cinnamon chips and clove.

  • coconut rooibos - rooibos Tea (Oregon)

    subtle coconut flavor. organic red rooibos, coconut flakes and acai berry powder. *caffeine free

Desserts

  • matcha cake   7

    cream cheese frosting, blueberries

  • cinnamon apple panna cotta   6

    vanilla, caramel candy

  • beignets   6

    Vietnamese coffee crème anglaise, powdered sugar

  • brownie a la mode   8

    flourless chocolate brownie, miso caramel ice cream, raspberries

     

     

    --- All menu items are subject ot change according to seasonality and availability. 

Signature cocktails

  • tea ceremony  12

    Singani 63, Cap Corse Quinquina Blanc,
    egg whites, matcha tea, house sour

     

  • the empress  10

    Cathead Honeysuckle vodka, Elderflower liquer,
    Calpico, lemon

     

  • tokyo skytree  12

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    Junipero gin, Shiro shochu, Campari, Dolin Rouge vermouth

  • daily offering  10

    st. augustine gin, thai basil syrup, lemon, apricot jam

  • kampo  12

    Creyente mezcal, Casamigos blanco tequila, triple sec, ginger-jalapeño syrup, lime

  • sakura  12

    Kaiyo Japanese whisky, Cocchi Americano Rosa,
    Cap Corse Quinquina Blanc, rosewater,
    Scrappy’s black lemon bitters

     

  • golden ages  12

    Bache Gabrielson American Oak cognac, basil syrup,
    Leopold Brothers sour apple, lemon, Thai basil

  • Japanese Whisky Flight (three 1 oz pours)  26

    Akashi, Nikka Coffey Grain, Mars Iwai

  • premium sake flight (three 2 oz pours)  16

    Funaguchi Gold, Nama
    Amabuki, Rosé, Junmai
    Tozai “Blossom of Peace,” Plum Saké

  • Japanese Whisky

  • Ichiro's Malt & Grain Whisky  22

  • iwai Whisky  10

  • iwai tradition  13

  • akashi  12

  • kaiyo  12

  • kaiyo cask strength  20

  • suntory toki  10

  • nikka coffey grain  18

  • taketsuru pure malt  18

  • the hakushu  24

White by the glass

  •  

  • Francois Montand   7 / 28

    Blanc de Blancs Brut, France 

  • Annalisa  7 / 30

    Moscato, Italy

  • Riff  7 / 24

    Pinot Grigio, Italy 

  • Chehalem  12 / 45

    Pinot Grigio, Willamette Valley

  • Domaine Paul Buisse   9 / 30

    Sauvignon Blanc, France

     

  • Fire Road   10 / 34

    Sauvignon Blanc, New Zealand 

  • Tramin  9 / 30

    Chardonnay, Italy

     

  • Santa Barbara Winery  10 / 38

    Chardonnay, California 

  • Fritz Willi  10 / 34

    Riesling, Mosel

  • Lois  10 / 34

    Macon-Villages, Burgundy

  • louis jadot  9 / 32

    Rose, France

White by the bottle

  • francois montand  32

    Blanc de Blancs Brut, France

  • annalisa  30

    Moscato, Italy

  • Mas de daumas gassac frizant  32

    Rosé, France   

  • Oudinot  65

    Blanc de Blancs, Champagne 

  • Barnaut Grand Cru  89

    Blanc de Noirs, Brut 

  • Veuve Cliquot  95

    Yellow Label, Brut,  Champagne

  • Tramin  30

    Chardonnay, Italy

  • santa barbara winery  38

    Chardonnay, California

  • Jean paul & benoit droin  65

    Chardonnay, France

  • Alain chavy puligny montrachet  160

    Chardonnay, France

  • Riff  24

    Pinot Gris, Italy

  • chehalem  45

    Pinot Grigio, Willamette Valley

  • fire road  34

    Sauvignon Blanc, New Zealand

  • The Inquisitor  40

    Sauvignon Blanc, South Africa

  • J. christopher  52

    Sauvignon Blanc, Willamette Valley

  • le roi des pierres  60

    Sauvignon Blanc, France

  • Merry Edwards 90

    Sauvignon Blanc, Russian River Valley

  • Villa Wolf  34

    Riesling, Germany 

  • lois  34

  • paco & lola  52

    Albariño, Rías Baixas, Spain 

  • lioco  34

    Rosé, California   

Red by the glass

  •  

  • Bishop’s Peak  10 / 34

    Pinot Noir, California

     

  • Lemelson  12 / 40

    Pinot Noir, Willamette Valley

  • H.I.P.  9 / 30

    Merlot, Washington 

  • La Flor  9 / 32

    Malbec, Argentina

  • Mas Janeil  8 / 28

    Syrah, France

  • Castillo de Monjardín  8 / 28

    Garnacha, Spain  

  • Andeluna 1300  9 / 32

    Cabernet Sauvignon, Argentina     

  • three saints  13 / 46

    cabernet sauvignon, California 

Red by the bottle

  •  

  • Mountain Cuvée  54

    Red Blend, Napa Valley 

  • block nine  34

    PInot Noir, California

  • lemelson  54

    Pinot Noir,  Willamette Valley    

  • failla  70

    Pinot Noir, Sonoma County

  • Sea Smoke Southing  155

    Pinot Noir, Santa Rita HIlls

  • Sea Smoke Ten  200

    Pinot Noir, Santa Barbara

  • the inquisitor  30

    Merlot, South Africa

  • L'ecole  54

    Merlot, Washington 

  • Larkmead Firebelle  89

    Merlot Blend, Napa Valley 

  • punto final  32

    Cabernet Sauvignon, Argentina    

  • Annabella  46

    Cabernet Sauvignon, Napa Valley

  • The Inquisitor Cellar Reserve  54

    Cabernet Sauvignon, South Africa

  • Chappellet Signature  140

    Cabernet Sauvignon, Napa Valley   

  • La flor  32

  • el enemigo  48

  • mas janeil  28

    Syrah-Grenache, France    

     

  • castillo de MONJARDíN  28

    Garnacha, Spain      

     

  • Mountain Cuvée  54

    Red Blend, Napa Valley       

     

Draft & Bottle Beer

  •  

  • Kirin - Lager (draft)  5

  • J Dub's Passion Wheat - Wheat Ale (Draft)  6

  • 3 Daughters St. Pete Beach - Blonde Ale (Draft)  6

  • 81 Bay Sun Viking - IPA (draft)  6

  • central 28 trekker bier - saison (Draft)  7

  • M.I.A Tourist Trappe - Belgian Tripel (Draft)  7

  • kirin light - Lager (12oz)  5

  • Original Sin - Dry Rose Cider (12oz)  7

  • Ginga Kogen - Hefeweizen (10 oz)  9

  • Hitachino Red Rice Ale (11 oz)  9

  • Hitachino Anbai Ale - Salty Plum Ale (11 oz)  9

  • Yoho Seasonal - See Server (12 oz)  9

  • Echigo Koshihikari Rice Lager (17oz)  12

Junmai

  •  

  • Forgotten Spirit, Saitama  16

  • Funaguchi, Niigata 200mL  14

  • Otokoyama, Hokkaido  14

  • Aged Funaguchi, Niigata 200mL  20

  • Tenzan “Mt. Tenzan,” Saga  26

Junmai Ginjo

  •  

  • Wandering Poet, Shimane  21

  • Bride of the Fox, Niigata  26

  • Chrysanthemum Water, Niigata  21

  • NewSho Chiku Bai, Domestic  10

Nigori

  •  

  • Tozai “Snow Maiden”, Kyoto  17

  • Sho Chiku Bai, Domestic 375mL  12

  • Dreamy Clouds, Shimane  18

  • Ko’s Kasumi, Shiga-Ken 500mL  25

Junmai Dai Ginjo

  •  

  • Tomio Hanichirin, 180mL, Kyoto  18

  • Dassai 50 “Otter Festival,” Yamaguchi  23

  • Divine Droplets, Hokkaido  40

  • Mu, Hyogo 720mL  60

  • Chrysanthemum Water, Niigata  21

 
 

Monday - Friday: 5 - 7pm Saturday - Sunday: 12 - 7pm

Drinks

  •  

    Monday-Friday  5-7 pm, Saturday & Sunday 12-7pm

  • KIRIN DRAFT  3

  • VODKA OR GIN MARTINI  6

  • HOT SAKE  4

  • SINGLE WELL COCKTAILS  4

  • White Wine  6

  • ROSE  6

  • Red Wine  6

$6 APPS

  • Monday-Thursday 5-7 PM

  • WINGS  6

    tare glaze

  • BAO BUNS  6

    pork belly, coconut milk slaw, pickles, house made sriracha

  • CALAMARI  6

    karaage squid, hoisin BBQ, crushed peanut 

  • DYNAMITE ROLL  7

    avocado, cucumber topped with spicy assorted fish

  • SHRIMP TEMPURA ROLL  7

  • SPICY TUNA ROLL  7

    avocado, cucumber, scallion, topped with rice pearls, eel sauce

  • SPICY SALMON  7

    salmon, spicy mayo

  • NIGIRI SET OF 3  7

    any three kinds of fish

     

    *we respectfully decline substitutions