Eat Bar & Patio Haraheri

chef's choice of 5 kinds oden stewed in a a traditional fish and kelp dashi broth and chicken stock for adding depth and richness to it (items may be different form the picture)

deep fried tofu bag with a "mochi" rice cake filling

tube-shaped fish cake, made with sea bream and pacific cod surimi

white, triangle shaped fish cake made with white fish surimi and mountain potato

pan-fried beaten egg with dashi broth

knotted translucent, gelatinous noodles made from konnyaku taro

boiled and peeled free range egg

deep-fried "kinugoshi" soft tofu

carefully chamfered, thick-sliced, parboiled daikon radish

chili oil and garlic pan-fried edamame green soy beans

ginger shojin dashi marinated eggplant with scallion and "shichimi" pepper

green bean fritters served with side roasted garlic soy-nnaise

deep-fried brussel sprouts with garlic salt

kombu marinated cauliflower karaage with side roasted garlic soy-nnaise

house sesame "aedoko" dressed assorted seasonal vegetables

konbu based soy and mushroom cream udon noodles with truffle, morel, shiitake, enoki and porchini

wasabi marinated octopus and wasabi stem, served with 5 pieces of "nori" seaweed

chicken breast, onion, cucumber and jelly fish salad with sesame dressing

Prawn and avocado tartar salad with bed of greens with shrimp chips. Sweet soy glaze and wasabi mayo dressing

ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips

deep-fried ume marinated squid with black haccho-miso sauce and sparkles of sansho pepper

marinated in special houser batter, side garlic mayonnaise

daikon puree and yuzu ponzu sauce on top with chopped scallions

sweet and sour sauce marinated, topped with house shibazuke tartar sauce and chopped scallion and sesame

sea Salted grilled pork jowl with yuzu kosho ponzu

prawn tempura with cilantro pesto & sriracha mayonnaise

garlic butter soy beef tongue steak, green bean puree and garlic chips

roasted cha-shu duck breast with seared miso mayonnaise, scallion and shichimi pepper

grilled harm beef skirt steak, home made gochujang and garlic hips

garlic butter grilled beef tongue steak on rice with dashi broth, topped with nori seaweed, scallion and wasabi

eight pieces of seared pickled mackerel sushi served with japanese mustard

six pieces of block shaped, cajun salt seared salmon sushi with lemon pepper and lime jelly, topped with pea shoot

fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko

green tea, vanilla

homemade sea salted sake kasu ice cream

Sweet red bean paste filled fish shaped mochi rice cake with a side of green tea ice cream

The original. The icon. Sapporo Premium Beer is a refreshing lager with a crisp, refined flavour and a clean finish. The perfect beer to pair with any meal and any occasion. Kampai!

Laid back malts and hopped, this English West Coast hybrid style is a light pale ale with a moderate bitterness

An aromatic and delicious west coast IPA with a balanced aroma and good bitterness that will please any fan the style

With aromas of blueberry jam, hickory & a hint of rose, this full bodied wine exhibits flavours of black cherry, dark plum & vanilla. You'll find balanced hints of barrel spice & leather on the finish

Sauced from six different vineyards, this fresh, juicy yet solid Pinot Noir has hints of cherry scents oak and pine

This Pinot Gris shines with fresh fruit! Fragrances of white peach melon and green apple are followed by a bright core of tree-fruit flavours. Fresh, crisp, clean and fun

Cuvee white No.2 opens up with soft aromas of lychee and rose petals. The Sylvaner takes over the mid-palate and provides a beautiful minerality and texture, not to mention a punch of green apples. Finishes withe a beautiful acid backbone that leads to a lengthy finish, think energizer bunny

Aromas of Bartlett pear and orange zest are enhanced by a well-rounded south feel and balanced acidity. Notes of crisp red apple and pronounced mineralogy lingers on the finish

this slightly off-dry medium bodied Rosé is crisp, bright and refreshing with a long clean and dry finish with flavours of cherry, cranberry and citrus

Graceful and elegant, this well-balance sake is a great cold sake with notes of ripe melons leading to a dry, wistful clean finish

A very dry sake made from Yamada Nishiki rice, this sake has a very elegant and clean finish

This dry sake made from Yamada Nishiki rice is a full bodied sake with hints of tropical fruits and nuts

The Guu exclusive original sake is designed perfectly to izakaya style food. This sake is as crisp as a Riesling and pairs well with food as a hot and cold sake

This sake made from Tama Sakae rice has a light aromatic scent to it, as well as rich but mellow flavour

This sake made from Fukunohara rice maintains a great balance between acidity and sweetness. It has a clean and nutty finish

This sake is made with special brewing rice "Iwai Mai" grown locally in Kyoto, carefully polished to 55% and made with the No.1 voted pure water in Japan, makes this sake incredibly smooth & clean taste with a fresh aroma

Wafting, opulent aromas that settle to a classic very, rich and smooth finish served cold

wodka, clamato, yuzu kosho, Worcester sauce and garnished with vegetable oshitashi of the day

sake, rum, ramune, mint & lime

melon liqueur, 7up and sake ice cream

gin, yuzu syrup, lemon juice and tonic

raspberry liqueur, peach liqueur, strawberry pure and tonic

lychee liqueur, calpico and famine

sake, plum wine, peach liqueur, lychee liqueur, raspberry liqueur, 7up with seasonal fruits infusion

(limited for 10 servings a day) 3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, bang bang g salad, grilled fish, vegetable pickes & kobachi

chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, bang bang g salad, vegetable pickles & kobachi

cauliflower karaage, ingen fries with soy-naise, kabocha croquette, potato salad, egg plant agebitashi, gomaae, creamed brussel sprouts, spicy fried tofu & today's kobachi

wagyu hamburg steak, chicken sushi rice omelette, takoyaki, ebi fry & kabocha croquette

haccho miso-glace, sunny side up, mozzarella cheese

haccho miso-glace, 2 pieces of ebi fry

haccho miso-glace, sunny side up

haccho miso-glace, mozzarella cheese

daikon puree, ponzu, nori seaweed

haccho miso-glace sauce

choose you sauce, size and toppings

Chef's choice of sustainably farmed or locally caught sashimi, side salad

sweet soy stewed fatty sliced beef, tofu & vegetables in a hot stone bowl with a soft egg dipping on the side

sweet & sour chicken karaage, "shibazuke" tartar sauce, sliced cabbage

Crispy panko breded pork loin with tonkatsu sauce, sea salt & lemon, oroshi ponzu, wagarashi and sliced cabbage.

green tea leaf smoked fish of the day, side salad

topped with crispy pork loin cutlet

dashi based haccho miso curry soup topped with 2 pieces of ebi fry, ajitama egg, green onion, shikimi pepper

dashi based haccho miso curry soup topped with ajitama egg, green onion & shichimi pepper

chili oil and garlic pan-fried edamame green soy beans

house sesame "aedoko" dressed assorted seasonal vegetables

today's aged 3 kinds sashimi on cold pink rock salt, olve oil, black pepper

green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise

oven baked spiced bone-in whole chicken with chiyu (chicken oil)

assorted tori oden served in a cray pot, udon noodle and egg to add after

grilled harami beef skirt steak, home made gochujang and garlic chips

eight pieces of seared pickled mackerel sushi served with japanese mustard

homemade sea salted sake kasu ice cream

chili oil and garlic pan-fried edamame green soy beans

chicken breast, onion, cucumber and jelly fish salad with sesame dressing

ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips

green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise

marinated in special houser batter, side garlic mayonnaise

prawn tempura with cilantro pesto & sriracha mayonnaise

grilled harami beef skirt steak, home made gochujang and garlic chips

fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko

homemade sea salted sake kasu ice cream

chef's choice of 5 kinds oden stewed in a a traditional fish and kelp dashi broth and chicken stock for adding depth and richness to it (items may be different form the picture)

deep fried tofu bag with a "mochi" rice cake filling

tube-shaped fish cake, made with sea bream and pacific cod surimi

white, triangle shaped fish cake made with white fish surimi and mountain potato

pan-fried beaten egg with dashi broth

knotted translucent, gelatinous noodles made from konnyaku taro

boiled and peeled free range egg

deep-fried "kinugoshi" soft tofu

carefully chamfered, thick-sliced, parboiled daikon radish

chili oil and garlic pan-fried edamame green soy beans

ginger shojin dashi marinated eggplant with scallion and "shichimi" pepper

green bean fritters served with side roasted garlic soy-nnaise

deep-fried brussel sprouts with garlic salt

kombu marinated cauliflower karaage with side roasted garlic soy-nnaise

house sesame "aedoko" dressed assorted seasonal vegetables

konbu based soy and mushroom cream udon noodles with truffle, morel, shiitake, enoki and porchini

wasabi marinated octopus and wasabi stem, served with 5 pieces of "nori" seaweed

chicken breast, onion, cucumber and jelly fish salad with sesame dressing

Prawn and avocado tartar salad with bed of greens with shrimp chips. Sweet soy glaze and wasabi mayo dressing

ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips

deep-fried ume marinated squid with black haccho-miso sauce and sparkles of sansho pepper

marinated in special houser batter, side garlic mayonnaise

daikon puree and yuzu ponzu sauce on top with chopped scallions

sweet and sour sauce marinated, topped with house shibazuke tartar sauce and chopped scallion and sesame

sea Salted grilled pork jowl with yuzu kosho ponzu

prawn tempura with cilantro pesto & sriracha mayonnaise

garlic butter soy beef tongue steak, green bean puree and garlic chips

roasted cha-shu duck breast with seared miso mayonnaise, scallion and shichimi pepper

grilled harm beef skirt steak, home made gochujang and garlic hips

garlic butter grilled beef tongue steak on rice with dashi broth, topped with nori seaweed, scallion and wasabi

eight pieces of seared pickled mackerel sushi served with japanese mustard

six pieces of block shaped, cajun salt seared salmon sushi with lemon pepper and lime jelly, topped with pea shoot

fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko

green tea, vanilla

homemade sea salted sake kasu ice cream

Sweet red bean paste filled fish shaped mochi rice cake with a side of green tea ice cream

(limited for 10 servings a day) 3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, bang bang g salad, grilled fish, vegetable pickes & kobachi

chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, bang bang g salad, vegetable pickles & kobachi

cauliflower karaage, ingen fries with soy-naise, kabocha croquette, potato salad, egg plant agebitashi, gomaae, creamed brussel sprouts, spicy fried tofu & today's kobachi

wagyu hamburg steak, chicken sushi rice omelette, takoyaki, ebi fry & kabocha croquette

haccho miso-glace, sunny side up, mozzarella cheese

haccho miso-glace, 2 pieces of ebi fry

haccho miso-glace, sunny side up

haccho miso-glace, mozzarella cheese

daikon puree, ponzu, nori seaweed

haccho miso-glace sauce

choose you sauce, size and toppings

Chef's choice of sustainably farmed or locally caught sashimi, side salad

sweet soy stewed fatty sliced beef, tofu & vegetables in a hot stone bowl with a soft egg dipping on the side

sweet & sour chicken karaage, "shibazuke" tartar sauce, sliced cabbage

Crispy panko breded pork loin with tonkatsu sauce, sea salt & lemon, oroshi ponzu, wagarashi and sliced cabbage.

green tea leaf smoked fish of the day, side salad

topped with crispy pork loin cutlet

dashi based haccho miso curry soup topped with 2 pieces of ebi fry, ajitama egg, green onion, shikimi pepper

dashi based haccho miso curry soup topped with ajitama egg, green onion & shichimi pepper

3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, 'nori' potato salad, grilled fish kobachi

cauliflower karaage, ingen fries, zucchini fry, 'nori' potato salad, egg plant agebitashi, ohitashi, gomaae, creamed brussel sprouts spicy fried tofu

chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, 'nori' potato salad vegetable kobachi

wagyu hamburg steak, chicken sushi rice omelet, chicken karaage, ebi fry zucchini fry

chef's choice of sustainably farmed or locally caught sashimi and side salad

A5 Wagyu: 45 Regular Beef: 23 sweet soy stewed fatty sliced beef, tofu vegetables with a soft boiled egg dipping on the side

crispy breaded pork loin cutlet with tonkatsu sauce, himarayan black salt, daikon puree ponzu, wagarashi and sliced cabbage

US wagyu beef hamburg steak with your choice of sauce between daikon puree ponzu or miso-glacé 2 Ebi Fries 5/ Cheese Egg 5/ Cheese 3/ Egg 3

sweet sour chicken karaage with shibazuke tartar sauce, green onion, sesame and sliced cabbage

grilled soy sauce marinated green tea leaf smoked fish of the day side green salad

topped with crispy panko breaded pork loin cutlet

dashi based haccho miso curry soup topped with two ebi fry, soft boiled egg, green onion, shichimi pepper

Pitcher(60oz) 21 Mega(24oz) 11 Pint(16oz)

house made with Japanese "OTOSO" herbs and spices

Green / Jasmine / Oolong

vodka, clamato, yuzu kosho, worcester, vegetable ohitashi

sake, rum, ramune, mint, lime

nikka, Haraheri craft cola, vanilla icecream, pink peppercorn

melon liqueur, 7up, sake icecream

gin, yuzu syrup, lemon juice, tonic

raspberry liqueur, peach liqueur, strawberry puree, tonic

lychee liqueur, calpico, ramune

sweet potato

shiso

barley

simply seasalted OR chili oil and garlic pan fried edamame green soy beans

house sesame “aedoko” dressed assorted seasonal vegetables with hazelnuts

today’s 5 kinds of sashimi

seasonal selected vegetables fries served with homemade roasted garlic soyinnaise

marinated in house special batter, homemade garlic mayonnaise

prawn tempura with cilantro pesto sriracha mayonnaise

red white “awase” miso marinated US wagyu ribeye steak

parmigiano carbonara topped with shiso, crab “ikura” salon roe

homemade sea salted sake kasu ice cream

simply seasalted OR chili oil and garlic pan fried edamame green soy beans

house sesame “aedoko” dressed assorted seasonal vegetables with hazelnuts

ponzu dressed with sliced onions, scallions garlic chips

seasonal selected vegetables fries served with homemade roasted garlic soyinnaise

marinated in house special batter, homemade garlic mayonnaise

prawn tempura with cilantro pesto sriracha mayonnaise

grilled harami beef skirt steak, home made gochujang and garlic chips

fettuccine with cod roe, yuzu kosho, topped with scallion black tobiko

homemade sea salted sake kasu ice cream

traditional katsuo and konbu based dashi broth

5 kinds assorted oden

parboiled daikon radish

gelatinous noodles

tube shaped fish cake

deep-fried soft tofu

jelly made from taro root

pan-fried beaten egg

boiled free run egg

triangle shaped fish cake

mochi in tofu skin

wasabi marinated octopus and wasabi stem with nori seaweed

avocado wasabi tartar with sweet soy reduction, nori-tsukdani, wasabi mayo and garlic bread on the side (add prawns for $4)

yuzu ponzu dressed seared tuna sashimi on sliced onions, topped with scallion garlic chips

chicken breast, cucumber and jellyfish salad with sesame dressing

garlic chili oil pan-fried sea salted edamame

ginger shojin dashi marinated eggplant topped with scallion and “shichimi” pepper

deep-fried brussel sprouts with garlic salt

house blended spiced green bean fritters with homemade vegan soyinnaise

konbu marinated cauliflower karaage with homemade vegan soyinnaise

sliced pickled root vegetables, arugula micro greens mixed with sesame dressing roasted hazelnuts

mushroom soy milk cream udon noodle with truffle, porcini, enoki, eryngii, kikurage shiitake

deep-fried boneless chicken thigh with side garlic mayo

daikon puree yuzu ponzu, chopped scallion

sweet sour sauce, shibazuke tartar sliced cabbage

sea salted grilled pork cheek with yuzu kosho ponzu

prawn fritter with chili mayonnaise and cilantro cashew pesto

garlic butter soy beef tongue steak with green bean puree and garlic chips

roasted duck breast with seared miso mayonnaise

grilled “harami” beef skirt steak with house gochujang

garlic butter soy beef tongue steak on rice with dashi, topped with nori seaweed scallion and wasabi

seared pickled mackerel sushi topped with japanese mustard

block shaped, cajun salted seared salmon sushi topped with lemon pepper and lime jelly

japanese style fettuccine all’aglio e olio with cod roe, yuzu kosho with green onion and black tobiko

garlic chili oil pan fry/smoke salted

ginger shojin dashi marinated eggplant

wasabi marinated octopus, nori seaweed

green bean fritters, house soyinnaise

fried brussel sprouts, garlic salted

konbu marinated, house soyinnaise

boneless chicken thigh, garlic mayonnaise

grilled pork cheek, yuzu kosho ponzu

prawn fritters, chili mayonnaise cilantro cashew pesto

seared tuna sashimi, yuzu ponzu dressed

chicken breast, cucumber jellyfish, sesame dressing

root vegetables, arugula, sweet sesame toss, hazelnuts

seared pickled mackerel, japanese mustard

cajun spiced seared salmon, lemon pepper lime jelly

cod roe yuzu kosho all’aglio e olio

grilled beef skirt steak, house gochujang

chili oil and garlic pan-fried edamame green soy beans

house sesame "aedoko" dressed assorted seasonal vegetables

today's aged 3 kinds sashimi on cold pink rock salt, olve oil, black pepper

green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise

oven baked spiced bone-in whole chicken with chiyu (chicken oil)

assorted tori oden served in a cray pot, udon noodle and egg to add after

grilled harami beef skirt steak, home made gochujang and garlic chips

eight pieces of seared pickled mackerel sushi served with japanese mustard

homemade sea salted sake kasu ice cream

chili oil and garlic pan-fried edamame green soy beans

chicken breast, onion, cucumber and jelly fish salad with sesame dressing

ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips

green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise

marinated in special houser batter, side garlic mayonnaise

prawn tempura with cilantro pesto & sriracha mayonnaise

grilled harami beef skirt steak, home made gochujang and garlic chips

fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko

homemade sea salted sake kasu ice cream

chef's choice of 5 kinds oden stewed in a a traditional fish and kelp dashi broth and chicken stock for adding depth and richness to it (items may be different form the picture)

deep fried tofu bag with a "mochi" rice cake filling

tube-shaped fish cake, made with sea bream and pacific cod surimi

white, triangle shaped fish cake made with white fish surimi and mountain potato

pan-fried beaten egg with dashi broth

knotted translucent, gelatinous noodles made from konnyaku taro

boiled and peeled free range egg

deep-fried "kinugoshi" soft tofu

carefully chamfered, thick-sliced, parboiled daikon radish

chili oil and garlic pan-fried edamame green soy beans

ginger shojin dashi marinated eggplant with scallion and "shichimi" pepper

green bean fritters served with side roasted garlic soy-nnaise

deep-fried brussel sprouts with garlic salt

kombu marinated cauliflower karaage with side roasted garlic soy-nnaise

house sesame "aedoko" dressed assorted seasonal vegetables

konbu based soy and mushroom cream udon noodles with truffle, morel, shiitake, enoki and porchini

wasabi marinated octopus and wasabi stem, served with 5 pieces of "nori" seaweed

chicken breast, onion, cucumber and jelly fish salad with sesame dressing

Prawn and avocado tartar salad with bed of greens with shrimp chips. Sweet soy glaze and wasabi mayo dressing

ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips

deep-fried ume marinated squid with black haccho-miso sauce and sparkles of sansho pepper

marinated in special houser batter, side garlic mayonnaise

daikon puree and yuzu ponzu sauce on top with chopped scallions

sweet and sour sauce marinated, topped with house shibazuke tartar sauce and chopped scallion and sesame

sea Salted grilled pork jowl with yuzu kosho ponzu

prawn tempura with cilantro pesto & sriracha mayonnaise

garlic butter soy beef tongue steak, green bean puree and garlic chips

roasted cha-shu duck breast with seared miso mayonnaise, scallion and shichimi pepper

grilled harm beef skirt steak, home made gochujang and garlic hips

garlic butter grilled beef tongue steak on rice with dashi broth, topped with nori seaweed, scallion and wasabi

eight pieces of seared pickled mackerel sushi served with japanese mustard

six pieces of block shaped, cajun salt seared salmon sushi with lemon pepper and lime jelly, topped with pea shoot

fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko

green tea, vanilla

homemade sea salted sake kasu ice cream

Sweet red bean paste filled fish shaped mochi rice cake with a side of green tea ice cream

(limited for 10 servings a day) 3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, bang bang g salad, grilled fish, vegetable pickes & kobachi

chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, bang bang g salad, vegetable pickles & kobachi

cauliflower karaage, ingen fries with soy-naise, kabocha croquette, potato salad, egg plant agebitashi, gomaae, creamed brussel sprouts, spicy fried tofu & today's kobachi

wagyu hamburg steak, chicken sushi rice omelette, takoyaki, ebi fry & kabocha croquette

haccho miso-glace, sunny side up, mozzarella cheese

haccho miso-glace, 2 pieces of ebi fry

haccho miso-glace, sunny side up

haccho miso-glace, mozzarella cheese

daikon puree, ponzu, nori seaweed

haccho miso-glace sauce

choose you sauce, size and toppings

Chef's choice of sustainably farmed or locally caught sashimi, side salad

sweet soy stewed fatty sliced beef, tofu & vegetables in a hot stone bowl with a soft egg dipping on the side

sweet & sour chicken karaage, "shibazuke" tartar sauce, sliced cabbage

Crispy panko breded pork loin with tonkatsu sauce, sea salt & lemon, oroshi ponzu, wagarashi and sliced cabbage.

green tea leaf smoked fish of the day, side salad

topped with crispy pork loin cutlet

dashi based haccho miso curry soup topped with 2 pieces of ebi fry, ajitama egg, green onion, shikimi pepper

dashi based haccho miso curry soup topped with ajitama egg, green onion & shichimi pepper

3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, 'nori' potato salad, grilled fish & kobachi

cauliflower karaage, ingen fries, zucchini fry, 'nori' potato salad, egg plant agebitashi, ohitashi, gomaae, creamed brussel sprouts & spicy fried tofu

chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, 'nori' potato salad & vegetable kobachi

wagyu hamburg steak, chicken sushi rice omelet, chicken karaage, ebi fry & zucchini fry

chef's choice of sustainably farmed or locally caught sashimi and side salad

A5 Wagyu: 45 Regular Beef: 23 sweet soy stewed fatty sliced beef, tofu & vegetables with a soft boiled egg dipping on the side

crispy breaded pork loin cutlet with tonkatsu sauce, himarayan black salt, daikon puree ponzu, wagarashi and sliced cabbage

US wagyu beef hamburg steak with your choice of sauce between daikon puree ponzu or miso-glacé 2 Ebi Fries 5/ Cheese & Egg 5/ Cheese 3/ Egg 3

sweet & sour chicken karaage with shibazuke tartar sauce, green onion, sesame and sliced cabbage

grilled soy sauce marinated green tea leaf smoked fish of the day & side green salad

topped with crispy panko breaded pork loin cutlet

dashi based haccho miso curry soup topped with two ebi fry, soft boiled egg, green onion, shichimi pepper

Pitcher(60oz) 21 Mega(24oz) 11 Pint(16oz)

house made with Japanese "OTOSO" herbs and spices

Green / Jasmine / Oolong

vodka, clamato, yuzu kosho, worcester, vegetable ohitashi

sake, rum, ramune, mint, lime

nikka, Haraheri craft cola, vanilla icecream, pink peppercorn

melon liqueur, 7up, sake icecream

gin, yuzu syrup, lemon juice, tonic

raspberry liqueur, peach liqueur, strawberry puree, tonic

lychee liqueur, calpico, ramune

sweet potato

shiso

barley

simply seasalted OR chili oil and garlic pan fried edamame green soy beans

house sesame “aedoko” dressed assorted seasonal vegetables with hazelnuts

today’s 5 kinds of sashimi

seasonal selected vegetables fries served with homemade roasted garlic soyinnaise

marinated in house special batter, homemade garlic mayonnaise

prawn tempura with cilantro pesto & sriracha mayonnaise

red & white “awase” miso marinated US wagyu ribeye steak

parmigiano carbonara topped with shiso, crab & “ikura” salon roe

homemade sea salted sake kasu ice cream

simply seasalted OR chili oil and garlic pan fried edamame green soy beans

house sesame “aedoko” dressed assorted seasonal vegetables with hazelnuts

ponzu dressed with sliced onions, scallions & garlic chips

seasonal selected vegetables fries served with homemade roasted garlic soyinnaise

marinated in house special batter, homemade garlic mayonnaise

prawn tempura with cilantro pesto & sriracha mayonnaise

grilled harami beef skirt steak, home made gochujang and garlic chips

fettuccine with cod roe, yuzu kosho, topped with scallion black tobiko

homemade sea salted sake kasu ice cream

traditional katsuo and konbu based dashi broth

5 kinds assorted oden

parboiled daikon radish

gelatinous noodles

tube shaped fish cake

deep-fried soft tofu

jelly made from taro root

pan-fried beaten egg

boiled free run egg

triangle shaped fish cake

mochi in tofu skin

wasabi marinated octopus and wasabi stem with nori seaweed

avocado wasabi tartar with sweet soy reduction, nori-tsukdani, wasabi mayo and garlic bread on the side (add prawns for $4)

yuzu ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips

chicken breast, cucumber and jellyfish salad with sesame dressing

garlic & chili oil pan-fried sea salted edamame

ginger shojin dashi marinated eggplant topped with scallion and “shichimi” pepper

deep-fried brussel sprouts with garlic salt

house blended spiced green bean fritters with homemade vegan soyinnaise

konbu marinated cauliflower karaage with homemade vegan soyinnaise

sliced pickled root vegetables, arugula & micro greens mixed with sesame dressing & roasted hazelnuts

mushroom & soy milk cream udon noodle with truffle, porcini, enoki, eryngii, kikurage & shiitake

deep-fried boneless chicken thigh with side garlic mayo

daikon puree & yuzu ponzu, chopped scallion

sweet & sour sauce, shibazuke tartar sliced cabbage

sea salted grilled pork cheek with yuzu kosho ponzu

prawn fritter with chili mayonnaise and cilantro cashew pesto

garlic butter soy beef tongue steak with green bean puree and garlic chips

roasted duck breast with seared miso mayonnaise

grilled “harami” beef skirt steak with house gochujang

garlic butter soy beef tongue steak on rice with dashi, topped with nori seaweed scallion and wasabi

seared pickled mackerel sushi topped with japanese mustard

block shaped, cajun salted seared salmon sushi topped with lemon pepper and lime jelly

japanese style fettuccine all’aglio e olio with cod roe, yuzu kosho with green onion and black tobiko

garlic & chili oil pan fry/smoke salted

ginger shojin dashi marinated eggplant

wasabi marinated octopus, nori seaweed

green bean fritters, house soyinnaise

fried brussel sprouts, garlic salted

konbu marinated, house soyinnaise

boneless chicken thigh, garlic mayonnaise

grilled pork cheek, yuzu kosho ponzu

prawn fritters, chili mayonnaise & cilantro cashew pesto

seared tuna sashimi, yuzu ponzu dressed

chicken breast, cucumber & jellyfish, sesame dressing

root vegetables, arugula, sweet sesame toss, hazelnuts

seared pickled mackerel, japanese mustard

cajun spiced seared salmon, lemon pepper & lime jelly

cod roe & yuzu kosho all’aglio e olio

grilled beef skirt steak, house gochujang