SUNOMONO (VINEGARED JAPANESE CUCUMBERS)
PREPARED PLAIN OR WITH
*OCTOPUS
*EEL
*KING CRAB

SOUPS

MISO SOUP WITH TOFU AND/OR WAKAME SEAWEED
ASARI MISO SOUP (W/ CLAMS)
NAMEKO MISO SOUP (W/ NAMEKO MUSHROOMS)
SHIRAKO MISO SOUP
OYSTER AND MITSUBA LEAF IN EGG FLOWER SOUP

APPETIZERS AND LITTLE DISHES (TAPAS)
STEAMED OR BROILED SHIRAKO WITH PONZU (WINTER TIME)
SHIRAKO TEMPURA
UNI TEMPURA
HAMACHI KAMA (BROILED YELLOWTAIL COLLAR)
AGEDASHI TOFU (DEEP FRIED TOFU)
EDAMAME (BOILED SOYBEANS)
CHAWANMUSHI (STEAMED EGG CUSTARD IN BROTH WITH MITSUBA LEAF, GINGKO NUT, SHIITAKE MUSHROOM, CHICKEN, FISH CAKE, SEAFOOD)
MATSUTAKE MUSHROOM CHAWANMUSHI (SEASONAL)
MATSUTAKE MUSHROOM DOBINMUSHI HIGHLY RECOMMENDED!(SERVED IN BROTH WITH VEGETABLES)
WHOLE FRESH SHITAKE MUSHROOM WITH MINCED PRAWN TEMPURA SERVED WITH LEMON AND SEA SALT HIGHLY RECOMMENDED!
CONCHI NO TSUBOYAKI(SEASONAL) HIGHLY RECOMMENDED!
(SLICED GRILLED CONCH COOKED IN CONCH SHELL IN BROTH W/ MITSUBA LEAF AND SHIITAKE MUSHROOM)
GRILLED JAPANESE EGGPLANT SERVED WITH GINGER AND TOPPED WITH BONITO FLAKES
BROILED JAPANESE EGGPLANT TOPPED WITH SWEET DENGAKU MISO SAUCE.
GRILLED WHOLE AMAEBI (SWEET SHRIMP) TOPPED WITH SEA URCHIN
FRESH JAPANESE CUCUMBERS TOPPED WITH MOROMI MISO
STEAMED RED SNAPPER HEAD, TOFU, WAKAME SERVED WITH PONZU SAUCE
KAKI FRY (DEEP FRIED PANKO CRUSTED HAMA HAMA OYSTERS)
VEGETABLE TEMPURA
SEAFOOD TEMPURA
MIXED TEMPURA
RENKON NO HASAMIAGE (LOTUS ROOT STUFFED W/ GROUND BEEF TEMPURA STYLE)
NASU NO HASAMIAGE (EGGPLANT STUFFED W/GROUND BEEF TEMPURA STYLE)
ASARI NO SAKAMUSHI (SAKE STEAMED CLAMS)
MOZUKU SEAWEED WITH NAGAIMO YAM
UME (PICKLED PLUM) WITH NAGAIMO AND SHARK'S FIN
BABY CALAMARI AND SCALLIONS TOPPED WITH VINEGARED MISO
ANKIMO (MONK FISH LIVER "FOIE GRAS OF THE SEA")
MOROKYU (CUCUMBER WITH MOROMI MISO)
HAMA HAMA OYSTERS ON THE HALF SHELL OR GRILLED