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Refined Sushi and Omakase in Downtown Durham
Auswertung
Rezensionen
Foto
Speisekarte
boiled soy beans, sea salt
arugula, radish, soy vinaigrette
tofu, scallion, bonito
12 pcs chefs' choice
6 pcs chefs' choice sushi, real wasabi
tuna, salmon, fried lotus root, ponzu, extra virgin olive oil, tobiko, crispy shallots; no aji Amarillo, sub ponzu**
crispy rice, marinated octopus, avocado, tobiko, kaiware, truffled soy
assortments of sashimi and pickles over sushi rice with mustard aioli; no ikura, no aji aioli, sub ponzu**
A5 grade Japanese Wagyu beef cooked on Japanese river stone tableside, chimichurri
hot stone pot, garlic shrimp, wasabi tako, assorted fish roes, oshinko, crispy shallots, over rice
shabu shabu, crustacean butter, pineapple puree, guajillo chili powder
scallop mousse, lobster, truffle emulsion
salmon skin, bbq eel, hoison, kaiware, pickles
miso marinated, grilled vegetables
grilled yellowtail collar with a hint of Yuzu served with ponzu sauce
all dishes come out in one bento box; seaweed salad, sashimi, nigiri sushi, petite unagi don, potato croquette, 4pc special roll
seaweed salad, inari, ratatouille roll, potato croquette, eggplant nigiri, curry udon
to be substitute chirashi for poke**
sub tobiko nigiri for tamago (+$3)
Uni, scallop, date, browned butter, ponzu, black truffle, peeled chestnut / tartare, smoked trout, phyllo pastry / panko, Kaluga caviar
nori, ikura, greens, pickles
miso sukiyaki, black truffle, ponzu dipping sauce, 63 degree egg yolk
black sesame crumbles, accompanied with mochi jelly
with specialty ingredients, chef's special Temaki of the day
sub tobiko nigiri for tamago (+$3)
tempura shrimp, cucumber, avocado, spicy tuna, seared scallops, shiso, masago, chives, fried shallots calamansi curd, soy glaze
hamachi, salmon, tuna, avocado, kaiware, shallot, tamago, cilantro, cucumber, pickled lotus root, masago, mustard aioli; sub garlic aioli**
shrimp tempura, cucumber, crab meat, mango, Serrano, sweet chili aioli, eel sauce
shrimp tempura, avocado, cucumber, seared spicy tuna tartare, chives, masago, sorrel, soy glaze
pressed sushi of sea eel, foie gras, ikura, pickle, cilantro
fried softshell crab, cucumber, kaiware, blue crab salad mix (aioli mayo), pickled jalapeno, avocado, chives, pickled radish, soy glaze
spicy tuna, cucumber, assorted fish, avocado, fried shallots, tobiko, kaiware, radish, Aji Amarillo
bbq eel, cucumber, tamagoyaki, shiso, fried garlic, soy glaze, micro greens, kaiware
bbq inari, cucumber, avocado, carrots, radish, arugula, kaiware, wrapped in soybean paper; no inari**
bbq inari, pickled daikon, cucumber, avocado, ginger dressing; no inari, no pickled daikon**
shrimp tempura, cucumber, seared salmon, serrano, ikura, scallions, mustard aioli, sweet soy glaze
w/ Blue Crab mix (aioli mayo)
Japanese citrus ice cream with black sesame crumbles and fresh raspberries
served in a coconut shell with tropical fruit
mango crème anglaise, roasted chestnut
with ashta crème and strawberries
hot or cold
Conniption Gin, Yuzu Sake, Ginger Beer
Conniption Gin, House made tonic, soda
Bourbon, Fresh Lime, Rosemary Simple
Titos Vodka, ginger, peach, lime, Ginger Beer
with flavored drinking syrup; pineapple / blueberry / whitegrape / pomegranate / apple / peach
real sugar
still
French Press
sparkling
84 Prosecco
Schiopetto Pinot Grigio
Venchiarezza Sauvignon Blanc
II Colombaio “Selvabiancha” Verdicchio
Cantina del Pino Barbaresco
L’Impostino Sangiovese
84 Prosecco
Schiopetto Pinot Grigio
Venchiarezza Sauvignon Blanc
II Colombaio “Selvabiancha” Verdicchio
Cantina del Pino Barbaresco
L’Impostino Sangiovese
boiled soy beans, sea salt
arugula, radish, soy vinaigrette
tofu, scallion, bonito
12 pcs chefs' choice
6 pcs chefs' choice sushi, real wasabi
tuna, salmon, fried lotus root, ponzu, extra virgin olive oil, tobiko, crispy shallots; no aji Amarillo, sub ponzu**
crispy rice, marinated octopus, avocado, tobiko, kaiware, truffled soy
assortments of sashimi and pickles over sushi rice with mustard aioli; no ikura, no aji aioli, sub ponzu**
A5 grade Japanese Wagyu beef cooked on Japanese river stone tableside, chimichurri
hot stone pot, garlic shrimp, wasabi tako, assorted fish roes, oshinko, crispy shallots, over rice
shabu shabu, crustacean butter, pineapple puree, guajillo chili powder
scallop mousse, lobster, truffle emulsion
salmon skin, bbq eel, hoison, kaiware, pickles
miso marinated, grilled vegetables
grilled yellowtail collar with a hint of Yuzu served with ponzu sauce
all dishes come out in one bento box; seaweed salad, sashimi, nigiri sushi, petite unagi don, potato croquette, 4pc special roll
seaweed salad, inari, ratatouille roll, potato croquette, eggplant nigiri, curry udon
to be substitute chirashi for poke**
sub tobiko nigiri for tamago (+$3)
Uni, scallop, date, browned butter, ponzu, black truffle, peeled chestnut / tartare, smoked trout, phyllo pastry / panko, Kaluga caviar
nori, ikura, greens, pickles
miso sukiyaki, black truffle, ponzu dipping sauce, 63 degree egg yolk
black sesame crumbles, accompanied with mochi jelly
with specialty ingredients, chef's special Temaki of the day
sub tobiko nigiri for tamago (+$3)
tempura shrimp, cucumber, avocado, spicy tuna, seared scallops, shiso, masago, chives, fried shallots calamansi curd, soy glaze
hamachi, salmon, tuna, avocado, kaiware, shallot, tamago, cilantro, cucumber, pickled lotus root, masago, mustard aioli; sub garlic aioli**
shrimp tempura, cucumber, crab meat, mango, Serrano, sweet chili aioli, eel sauce
shrimp tempura, avocado, cucumber, seared spicy tuna tartare, chives, masago, sorrel, soy glaze
pressed sushi of sea eel, foie gras, ikura, pickle, cilantro
fried softshell crab, cucumber, kaiware, blue crab salad mix (aioli mayo), pickled jalapeno, avocado, chives, pickled radish, soy glaze
spicy tuna, cucumber, assorted fish, avocado, fried shallots, tobiko, kaiware, radish, Aji Amarillo
bbq eel, cucumber, tamagoyaki, shiso, fried garlic, soy glaze, micro greens, kaiware
bbq inari, cucumber, avocado, carrots, radish, arugula, kaiware, wrapped in soybean paper; no inari**
bbq inari, pickled daikon, cucumber, avocado, ginger dressing; no inari, no pickled daikon**
shrimp tempura, cucumber, seared salmon, serrano, ikura, scallions, mustard aioli, sweet soy glaze
w/ Blue Crab mix (aioli mayo)
Japanese citrus ice cream with black sesame crumbles and fresh raspberries
served in a coconut shell with tropical fruit
mango crème anglaise, roasted chestnut
with ashta crème and strawberries
hot or cold
Conniption Gin, Yuzu Sake, Ginger Beer
Conniption Gin, House made tonic, soda
Bourbon, Fresh Lime, Rosemary Simple
Titos Vodka, ginger, peach, lime, Ginger Beer
with flavored drinking syrup; pineapple / blueberry / whitegrape / pomegranate / apple / peach
real sugar
still
French Press
sparkling
84 Prosecco
Schiopetto Pinot Grigio
Venchiarezza Sauvignon Blanc
II Colombaio “Selvabiancha” Verdicchio
Cantina del Pino Barbaresco
L’Impostino Sangiovese
boiled soy beans, sea salt
arugula, radish, soy vinaigrette
tofu, scallion, bonito
12 pcs chefs' choice
6 pcs chefs' choice sushi, real wasabi
tuna, salmon, fried lotus root, ponzu, extra virgin olive oil, tobiko, crispy shallots; no aji Amarillo, sub ponzu**
crispy rice, marinated octopus, avocado, tobiko, kaiware, truffled soy
assortments of sashimi and pickles over sushi rice with mustard aioli; no ikura, no aji aioli, sub ponzu**
A5 grade Japanese Wagyu beef cooked on Japanese river stone tableside, chimichurri
hot stone pot, garlic shrimp, wasabi tako, assorted fish roes, oshinko, crispy shallots, over rice
shabu shabu, crustacean butter, pineapple puree, guajillo chili powder
scallop mousse, lobster, truffle emulsion
salmon skin, bbq eel, hoison, kaiware, pickles
miso marinated, grilled vegetables
grilled yellowtail collar with a hint of Yuzu served with ponzu sauce
all dishes come out in one bento box; seaweed salad, sashimi, nigiri sushi, petite unagi don, potato croquette, 4pc special roll
seaweed salad, inari, ratatouille roll, potato croquette, eggplant nigiri, curry udon
to be substitute chirashi for poke**
sub tobiko nigiri for tamago (+$3)
Uni, scallop, date, browned butter, ponzu, black truffle, peeled chestnut / tartare, smoked trout, phyllo pastry / panko, Kaluga caviar
nori, ikura, greens, pickles
miso sukiyaki, black truffle, ponzu dipping sauce, 63 degree egg yolk
black sesame crumbles, accompanied with mochi jelly
with specialty ingredients, chef's special Temaki of the day
sub tobiko nigiri for tamago (+$3)
tempura shrimp, cucumber, avocado, spicy tuna, seared scallops, shiso, masago, chives, fried shallots calamansi curd, soy glaze
hamachi, salmon, tuna, avocado, kaiware, shallot, tamago, cilantro, cucumber, pickled lotus root, masago, mustard aioli; sub garlic aioli**
shrimp tempura, cucumber, crab meat, mango, Serrano, sweet chili aioli, eel sauce
shrimp tempura, avocado, cucumber, seared spicy tuna tartare, chives, masago, sorrel, soy glaze
pressed sushi of sea eel, foie gras, ikura, pickle, cilantro
fried softshell crab, cucumber, kaiware, blue crab salad mix (aioli mayo), pickled jalapeno, avocado, chives, pickled radish, soy glaze
spicy tuna, cucumber, assorted fish, avocado, fried shallots, tobiko, kaiware, radish, Aji Amarillo
bbq eel, cucumber, tamagoyaki, shiso, fried garlic, soy glaze, micro greens, kaiware
bbq inari, cucumber, avocado, carrots, radish, arugula, kaiware, wrapped in soybean paper; no inari**
bbq inari, pickled daikon, cucumber, avocado, ginger dressing; no inari, no pickled daikon**
shrimp tempura, cucumber, seared salmon, serrano, ikura, scallions, mustard aioli, sweet soy glaze
w/ Blue Crab mix (aioli mayo)
Japanese citrus ice cream with black sesame crumbles and fresh raspberries
served in a coconut shell with tropical fruit
mango crème anglaise, roasted chestnut
with ashta crème and strawberries
hot or cold
Conniption Gin, Yuzu Sake, Ginger Beer
Conniption Gin, House made tonic, soda
Bourbon, Fresh Lime, Rosemary Simple
Titos Vodka, ginger, peach, lime, Ginger Beer
with flavored drinking syrup; pineapple / blueberry / whitegrape / pomegranate / apple / peach
real sugar
still
French Press
sparkling