Spring Menu 2016

springmenu

smspringmenu

Appetizer

Kinoko Yaki 12.50

Trio of shiitake, shimeji and enoki mushrooms wrapped with butter cooked at your table

Renkon Kabayaki 8.45

Vegetarian variation of the sweet grilled unagi. Lotus root cake drizzled w/ sweet soy sauce

Whiting Tempura 9.45

Kimpira Gobou 5.95

Pan-fried burdock root and carrot in a sweet soy reduction

Sushi

Soy Wrap Temaki (1pc)

Salad Maki 4.50

Avocado, cucumber, carrot, daikon radish, cilantro and bell pepper

Koki Maki 5.50

Salmon, mango, cucumber, avocado, cilantro and wasabi mayo

Chun Chun Roll 15.00

Eel, avocado, and cucumber topped with seared tuna, unagi sauce, spicy mayo and masago

Gordon Roll 10.50

Smoked Salmon or Eel, cream cheese deep-fried in crispy spring roll wrapper. Topped with unagi sauce, scallions and sesame seeds

Entrée

Renkon Kabayaki Teishoku 17.45

Vegetarian variation of the sweet grilled unagi. Lotus root cake drizzled w/ sweet soy sauce. Served with seaweed salad or chawanmushi, soup and salad.

 

Advertisements