DINNER
12.27.25
STARTERS
Edamame - 5
sea salt
Warm House Made Tofu - 9
ginger, tosa joyu
King Crab Monaka - 27
rice cracker, avocado shio koji, uni
Milk Bread Toast - 18
albacore dip, pickled red onion, cucumber
Spear Squid - 17
pickled wasabi, tosa joyu, Santa Barbara uni
SALADS
Daikon Radish - 10
sesame, nori, baby anchovy
Brussel Sprouts & Salmon Skin - 17
mixed greens, poached egg, bonito flakes
Cucumber Sunomono - 8
wakame, sesame, ginger
RAW
Oysters - 10
tosazu, ginger | add uni or caviar +10
Sashimi Moriawase - 33 / 48
chef’s selection
King Mackerel Sashimi - 24
passionfruit sumiso, kanzuri chili, myoga
Hokkaido Baby Abalone - 27
toro, uni, sansho ponzu
Wild Japanese Halibut Sashimi - 25
yuzu kosho, buddha’s hand sumiso, shiso shio koji
NIGIRI
Fuji Sake - 15
Toro Umai - 21
Santa Barbara Uni - 22
Tennen Hirame - 13
Kintokidai - 13
Kanpachi - 12
Meji Toro - 15
Hotate Umai - 18
Buri - 16
Tai - 12
Sawara - 13
Yari Ika - 12
Tennen Aji - 15
HAND ROLLS
Blue Crab - 13
Umeshiso Cucumber - 8
King Crab - 16
Negi Toro - 14 | add caviar +10
CUT ROLLS
Soto Roll - 18
kanpachi, Hokkaido scallop, avocado, chili garlic
Veggie Roll - 10
avocado, asparagus, cucumber, kewpie
KUSHIYAKI
Tori Negi - 6.5
Gyutan - 9
Tsukune - 8
Buta Enoki - 9
Bavette - 12
Hokkaido Scallop - 8.5
Shiitake Mushroom - 7
Sweet Potato - 4
Saba - 12
Blue Prawn - 9
AGEMONO
Agedashi Mochi - 13
shrimp, shiso, wood ear mushroom
Market Tempura - 16
maitake, kabocha, green tea salt, curry aioli
Chicken Karaage - 14
panko, Japanese buttermilk ranch
Geso Karaage - 13
fried squid, ichimi mayo
YAKIMONO
Sakamushi Clams - 22
dashi, garlic, heirloom tomato, kaiware
Lamb Chops - 22
brown butter shoyu, wasabi
Miso Baked Bone Marrow - 21
umeboshi onigiri, pickled red onion
GOHANMONO
Ochazuke - 8
umeboshi, genmaicha
Mixed Mushroom Donabe - 29
yuzu zest, brown butter shoyu
DESSERT
Kabocha Squash Pudding - 9
mochi, kinako powder, kokuto syrup
Warm Yuzu Olive Oil Cake - 12
brandied persimmons, chantilly cream, red bean ice cream
Mochi Profiteroles - 13
strawberry ice cream, chocolate amazake ganache, pistachio crumble
Warm Matcha Cake - 12
chocolate ganache, black sesame ice cream
BEVERAGES
COCKTAILS
DROPS OF DARKNESS - 16
Japanese whisky, spiced black sesame kuromitsu, bitters
CHU-HI - 15
Mizunara-aged shochu, lady gala apple, tamarind, soda
MIKKŌSHA MARTINI - 15
Japanese gin, nori & olive shio koji, dry vermouths
UCHINA PUNCH - 15
tequila, Okinawan citrus, yuzu, epazote, Greek Yogurt
HOSHIGAKI - 15
Japanese whisky, hoshigaki, mugicha, cocchi, soda
KUJI KUJIRA - 16
mango rum, chestnut orgeat, allspice dram, pineapple
NEW YEAR NEW WATASHI - 16
buddha’s hand infused tequila, pomegranate shrub, sake bermutto, sakura bitters
MANHATTAN AFTER DARK - 16
fig-infused rye, pine liqueur, Japanese red wine, amaro, molasses bitters
PIMJAI’S NEGRONI - 17
Okinawan gin, grapefuit, sudachi, makrut lime, verbena, suze
SHYOGA FLAME, SHYOGA FIRE - 18
mezcal, curry leaf, Japanese apertivo, ginger, lime
MIZUNARA TODDY - 20
barley shochu, mizunara liqueur, sherry, sake, ginger, honey
NON-ALCOHOLIC
WILD ZERO - 10
yuzu, amazake, shikuwasa
MUGI HIGHBALL - 12
’whiskey,’ spiced pear, barley tea, soda
THE ONE IN THE SHARK - 12
’mezcal,’ passionfruit, pepita orgeat, persimmon vinegar, lime
NASHI-KAKI-GORI - 16
’whiskey,’ ginger, lemon, pear-amazake shaved ice
BEER
lager CHUCKANUT “JAPANESE STYLE LAGER” washington (12oz, 4.8%) - 8
black lager COEDO “SHIKKOKU” saitama (11.2oz, 5%) - 9
brown ale HUMBLE FORAGER “TRAIL BUZZ” minnesota (16oz, 5.5%) - 11
festbier FAIR STATE CO-OP “FESTBIER” minneapolis (12oz, 5.7%) - 7
west coast ipa VON EBERT “SATURATED SUBSTANCE” portland (16oz, 6.9%) - 12
hazy ipa CELLARMAKER “WICKED JUICY” san francisco (16oz, 7%) - 12
tart wheat ale CELLADOR “N/SOTO” torrance (16oz, 5.8%) - 10
makgeolli MAKKU “MANGO” korea (12oz, 6%) - 8
n/a hazy ipa UNTITLED ART “JUICY” wisconsin (12oz, <0.5%) - 8
SAKE BY THE GLASS
usunigori junmai UEHARA “FOREST SPIRIT” - 17
junmai SAWANOI “SUPER DRY” - 16
junmai ginjo ISHIZUCHI “MIDORI” - 17
daiginjo OTOKOYAMA “KITA NO INAHO” - 15
nigori junmao ginjo SHIBATA “PINK” (200ml) - 19
junmai daiginjo TENRYO “IMPERIAL LANDING” - 17
junmai ginjo DEWAZAKURA “GREEN RIDGE PRIMAL STRENGTH” - 16
daiginjo TEDORIGAWA “KINKA” - 18
junmai ginjo KAMOIZUMI “RED MAPLE” - 16
junmai ginjo CHIYONOSONO “SACRED POWER” - 16
junmai ginjo KAMENOI “KUDOKI JOZU” - 14
served warm junmai KITOJIMA “MIYOSAKAE SAKAHAN” - 16
SAKE
Junmai Ginjo Banshu Ikkon “Aiyama” Hyogo - 92
Daiginjo Azumanofumato “Green Rain” Yamagata - 100
Junmai Daiginjo Taiheizan “Tenko 40” Akita - 126
Junmai Ginjo Abe “Junmai Ginjo” Niigata - 92
Junmai Daiginjo Matsunotsukasa “Tosui ‘22” Shiga - 123
Ginjo Kikuhime “Yamahai Ginjo” Ishikawa - 480
Junmai Daiginjo Heiwa Shuzo “KID” Wakayama - 102
Junmai Daiginjo Chokaisan “Mt. Chokai Nama” Akita - 105
Sparkling Masumi “Origarami” Nagano - 110
Tokubetsu Junmai Kiyasho Shuzo “Jikon” Mie - 98
Daiginjo Kokuryu “Crystal Dragon” Fukui - 102
Junmai Daiginjo Fukumitsuya “Kagatobi” Chubu - 165
Junmai Daiginjo Homare “Black Label” Fukushima - 112
Junmai Daiginjo Toyo Bijin “Asian Beauty” Yamaguchi - 125
Junmai Daiginjo Chiyomusubi “Goriki” Tottori - 87
Junmai Otokoyama “Sasaori” Ishikawa (500ml) - 48
SPARKLING WINE
Champagne Étienne Calsac “Les Revenants” Extra Brut FR ‘20 - 265
Marquette La Garagista “Ci Confonde Rosso” Vermont, USA ‘20 - 96
Cabernet Franc Domaine de la Reniére “Uru Anna” FR, NV - 92
WHITE WINE
Vermentinu Domaine Giudicelli Patrimonio Blanc Corsica, FR ‘18 - 88
Chardonnay Hope Well Eola-Amity Hills, OR ‘17 - 148
Listan Blanco + Envinate “Táganan Blanco” Canary Islands, SP ‘23 - 102
Gewurtztraminer Laurent Barth Alsace, FR ‘21 - 95
SKIN/ROSE WINE
Blend Batič “Zaria” Vipava Valley, SI NV - 78
Moscatel of Alexandria Mingaco “Flor Moscatel” Itata, CL ‘20 - 68
Procanico + La Villana “Vallegara Bianco” Lazio, It ‘23 - 84
Grillo + Giuseppe Cipolla Passofonduto “Solfare” Sicily, IT ‘22 - 95
Grenache Blanc Emilie Mutumbo “Lia” Catalonia, SP ‘22 - 129
RED WINE
Pinot Noir Jean Fourmier Marsannay “Clos du Roy” Burgundy, FR ‘18 - 120
Grenache + Hiyu Eriu “Spring Ephemeral” Oregon, USA ‘21 - 160
Teroldego Foradori “Sgarzon” Trentino, IT ’19 - 90
Nebbiolo Giulia Negri “Serradenari” Barolo, Piemonte, IT ’16 - 175
Trepat Succés Vinicola “El Solà” Catalunya, SP '17 - 85
Merlot + Pignolo Radikon “RS” Friuli-Venezia Giulia, IT, ‘22 - 102
Cab Franc Ampeleia, Toscana, IT ‘21 - 82
Mourvèdre Vinyer De La Ruca “Ullamp” Banyuls, FR ‘22 (1L) - 240