おつまみOTSUMAMI

おばんざい野菜三種 Obanzai
Kyoto style cooked local vegetables, served in three different preparations – 11

ざる豆腐Zaru Tofu
house-made fresh tofu with sansho-koji soy – 9

蟹酢の物Sunomono
dungeness crab, fresh wakame seaweed salad with tosa vinaigrette – 10

ピリ辛胡瓜Pirikara Cucumber
fresh cucumber with sesame oil and shichimi – 5

スジ煮込みSuji Nikomi
miso braised beef silver and tendon – 11

癒月さつま揚げSatsuma Age
fried dumpling of rock fish and shrimp with local vegetables – 10

神戸牛タタキKobe beef tataki
seared wagyu beef with onion salad and yuzukosho miso sauce – 11

イカの塩辛 Ika Shiokara
squid cured and marinated with salt and its liver – 6

癒月ぬか漬けTsukemono
house-made “Nuka” (rice bran) fermented vegetable pickles –  5

水菜とルッコラのきんぴらサラダ Mizuna Kimpira salad
baby mizuna and arugula with “kimpira” salad – 6

焼き鳥(麹仕込み)YAKITORI – “Salt Koji” marinated grilled chicken on skewers                                                             

つくねTsukune – chicken meat ball – 4

ネギマNegima – chicken with scallion – 3.5

手羽Teba – chicken wing – 4

焼き物GRILLED

焼きするめいかYaki Surume Ika
“Salt Koji” marinated Hokkaido squid with yuzu mayonnaise – 9

アジの開きAji no hiraki
“Salt Koji” cured and air dried horse mackerel – mp

蒸し物STEAMED

雲丹と自家製湯葉の茶碗蒸しChawan-mushi with uni
egg custard “chawan mushi” with sea urchin and “yuba” tofu-skin – 9

豚の角煮Buta Kakuni
braised kurobuta pork belly with komatsuna green – 15

揚げ物CRISPY

しし唐の海老の射込み
Shishito  ebi  ikomi
lightly fried padrone pepper stuffed with shrimp – 11

とうもろこしと海老のかき揚げKakiage
white corn and shrimp tempura with green tea salt – 13

塩麹仕込みの鳥の唐揚げKara-age Chicken
“salt Koji” marinated fried chicken – 8

穴子のてんぷらFresh salt-water eel tempura
Salt-water eel and shiitake tempura – 17

ご飯RICE
Koshihikari rice cooked in Japanese earthen pot (for two)    Please allow 30 minutes
2 Choices
コシヒカリご飯Koshihikari rice – 11
季節の野菜ご飯Seasonal vegetable rice – 15

雲丹とクレソンの焼きおむすびYaki Omusubi
grilled rice ball with uni and watercress soy butter sauce – 12

野菜のお寿司Vegetable Sushi rolls
dried konbu wrapped cucumber roll and fried eggplant – 12

NOODLE

冷やし中華 Hiyashi Chuka
Japanese cold ramen with vegetable/ sesame soy vinaigrette – 13

 

All ingredients used are fresh and organic from local and sustainable sources.

19% gratuity will automatically be added to the bill for parties of 6 or more.

Our corkage fee is $17 per bottle.

Please make advanced reservations for Vegan and/or Gluten Free Menu