Saku Yakitori & Sushi Bar
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28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
Ratings
Reviews
Photos
Menu
Thigh, breast, scallions, pickled daikon & carrots
5 spice, garlic hoisin, in house made sriracha, micro cilantro
Shiso leaf, topped with pickled red onions
Yuzu citrus, truffle aioli, black sea salt
Yuzu citrus, miso garlic butter glaze, black sea salt
Charred miso & yuzu garlic butter glaze
Honey cinnamon glazed
Truffle oil, black sea salt
Cinnamon, brown sugar
Assorted pickled veggies
Taiwanese inspired fried chicken, thai basil, scallions, pickled daikon, carrots, side of creamy sauce
Fried squid, microgreens, side of spicy aioli
Truffle aioli, in-house made furikake, parmesan, scallions
Fresh garlic miso butter broth, served w/ french baguette
5 spice, garlic hoisin, in-house made sriracha, micro-cilantro, served w/ french baguette
Served with hot plate, fresh sliced garlic, microgreens, sliced summer truffles served with truffle sea salt, fresh wasabi
Toasted sesame, tofu, in house made furikake
Cucumber, seaweed, microgreens
Yellowtail, avocado, red onions, scallions, quail egg, tobiko, rice puffs, in-house made ponzu
Wild bluefin tuna, wild salmon, wild yellowtail, avocado, microgreens, fried shallots, tempura puffs, house made ponzu, served w/ wonton chips
Topped with parmesan, scallions, tobiko, in house furikake
Topped with scallions, fried onions, microgreens, creamy sauce, and in house made furikake
Bluefin belly & scallions
Snow crab, cucumber, avocado
Crispy salmon skin, cucumber, topped with spicy aioli, scallions, and tobiko
Tempura jumbo shrimp, cucumber, asparagus, topped with tobiko, microgreens, spicy aioli
Tempura soft shell crab, cucumber, asparagus, topped with tobiko, microgreens, bbq sauce
Cucumber, avocado, tekuan, asparagus
Tempura lobster, asparagus, avocado, cucumber, topped with seared filet mignon, spicy aioli, bbq sauce, scallions, tobiko
Shrimp tempura, asparagus, topped with bbq eel, avocado, wasabi tobiko, microgreens, roasted garlic wasabi aioli drizzle
Snow crab legs, avocado, cream cheese topped with wild salmon, spicy aioli, bbq sauce, torched, assorted tobiko, scallions, and tempura puffs
Kani, avocado, cucumber, tekuan topped with bluefin tuna, wild salmon, yuzu slices, tobiko, wasabi yuzu
Kani, avocado, cucumber topped with bluefin tuna, wild hamachi, soy paper, seaweed salad, ponzu
soy paper, cucumber, avocado, tekuan, asparagus topped with bbq sauce, microgreens, rice puffs
Tequila, lemon juice, tamarind, passionfruit
Cognac, rye, orgeat, black lemon bitters
Bourbon, lemon juice, lemongrass, ginger, honey
Gin, lime juice, watermelon, Thai basil
Garden spritz, sakura vermouth, grapefruit juice
Rum, Hypnotiq, lime & pineapple juice, pandan infused Coco Lopez
Vodka, Kombu brine
Vodka, Nigori sake, Irish cream, matcha, vanilla
Kikusui Nigori Genshu, Niigata [Full Body, crisp, floral, long finish]
Amabuki Junmai Ginjo Himawari, Saga [Smooth body, crisp finish, hazelnut, wildflowers, and anise]
Amabuki Yamahai Omachi Junmai, Saga [Marigold flowers, funky and anise]
Miyozakura Junmai, Gifu [Smooth and full, dry finish, floral]
Kikusui Funaguchi Nama Genshu, Niigata [Cask Strength, full-bodied, tropical fruit, hazelnut]
Kikusui Kunko Funagushi Nama Genshu, Niigata [Cask Strength, lush, full, powerful]
Shirakabe Gura, Hyogo [Bubbly, similar to prosecco, pear, grape]
Hakkaisan Tokubetsu Honjozo, Niigata [Clean, dry, well-rounded, classic intro sake]
Dewazakura Oka Ginjo [Floral, touch of pear and melon, soft on palette]
Sho Chiku Bai Sho Ginjo Nigori, USA [Pineapple, melon, vanilla, marshmallow, decadent, and creamy]
Masumi Okuden Kantsukuri Junmai, Kanto [Soft, berries, dried fruit, soft rounded and smooth]
Kamoizumi Kome Kome, Chugoku [Lighter ABV, mildly sweet, Riesling esque]
Kamoizumi Shusen Junmai, Chugoku [Earthy, nutty, creamy, subtle cherry]
Suigei Tokubetsu Junmai, Kochi [Umami, dry, well rounded with all food, fresh]
Kokken Tokubetsu Junmai, Fukushima [Fresh, mellow, melon, almond, with a gentle rounded texture]
Senkin Junmai Daiginjo, Tochigo [Juicy, bright, melon, tropical fruit, vibrant]
Amabuki Junmai Rose, Saga [Rose lovers sake, strawberry blossom, rhubarb]
Born Gold Muroka, Fukui [Fruity tones, green grape, golden apple, with a touch of citrus]
Nanbu Bijin Shinpaku Junmai Daiginjo, Iwate [Melon, lychee, elegant, luscious]
Kubota Junmai Daiginjo, Niigata [Melon, pear, balanced acidity and texture, smooth]
Kubota Manjyu Junmai Daiginjo, Niigata [Fuji apple, tart pear, clean, honeysuckle]
Born Yume wa Masayume Junmai Daiginjo, Fukui [Mango, Papaya, Honey, Peach, highly limited bottling]
Thigh, breast, scallions, pickled daikon carrots
5 spice, garlic hoisin, in house made sriracha, micro cilantro
Shiso leaf, topped with pickled red onions
Yuzu citrus, truffle aioli, black sea salt
Yuzu citrus, miso garlic butter glaze, black sea salt
Charred miso yuzu garlic butter glaze
Honey cinnamon glazed
Truffle oil, black sea salt
Cinnamon, brown sugar
Assorted pickled veggies
Taiwanese inspired fried chicken, thai basil, scallions, pickled daikon, carrots, side of creamy sauce
Fried squid, microgreens, side of spicy aioli
Truffle aioli, in-house made furikake, parmesan, scallions
Fresh garlic miso butter broth, served w/ french baguette
5 spice, garlic hoisin, in-house made sriracha, micro-cilantro, served w/ french baguette
Served with hot plate, fresh sliced garlic, microgreens, sliced summer truffles served with truffle sea salt, fresh wasabi
Toasted sesame, tofu, in house made furikake
Cucumber, seaweed, microgreens
Yellowtail, avocado, red onions, scallions, quail egg, tobiko, rice puffs, in-house made ponzu
Wild bluefin tuna, wild salmon, wild yellowtail, avocado, microgreens, fried shallots, tempura puffs, house made ponzu, served w/ wonton chips
Topped with parmesan, scallions, tobiko, in house furikake
Topped with scallions, fried onions, microgreens, creamy sauce, and in house made furikake
Bluefin belly scallions
Snow crab, cucumber, avocado
Crispy salmon skin, cucumber, topped with spicy aioli, scallions, and tobiko
Tempura jumbo shrimp, cucumber, asparagus, topped with tobiko, microgreens, spicy aioli
Tempura soft shell crab, cucumber, asparagus, topped with tobiko, microgreens, bbq sauce
Cucumber, avocado, tekuan, asparagus
Tempura lobster, asparagus, avocado, cucumber, topped with seared filet mignon, spicy aioli, bbq sauce, scallions, tobiko
Shrimp tempura, asparagus, topped with bbq eel, avocado, wasabi tobiko, microgreens, roasted garlic wasabi aioli drizzle
Snow crab legs, avocado, cream cheese topped with wild salmon, spicy aioli, bbq sauce, torched, assorted tobiko, scallions, and tempura puffs
Kani, avocado, cucumber, tekuan topped with bluefin tuna, wild salmon, yuzu slices, tobiko, wasabi yuzu
Kani, avocado, cucumber topped with bluefin tuna, wild hamachi, soy paper, seaweed salad, ponzu
soy paper, cucumber, avocado, tekuan, asparagus topped with bbq sauce, microgreens, rice puffs
Tequila, lemon juice, tamarind, passionfruit
Cognac, rye, orgeat, black lemon bitters
Bourbon, lemon juice, lemongrass, ginger, honey
Gin, lime juice, watermelon, Thai basil
Garden spritz, sakura vermouth, grapefruit juice
Rum, Hypnotiq, lime pineapple juice, pandan infused Coco Lopez
Vodka, Kombu brine
Vodka, Nigori sake, Irish cream, matcha, vanilla
Kikusui Nigori Genshu, Niigata [Full Body, crisp, floral, long finish]
Amabuki Junmai Ginjo Himawari, Saga [Smooth body, crisp finish, hazelnut, wildflowers, and anise]
Amabuki Yamahai Omachi Junmai, Saga [Marigold flowers, funky and anise]
Miyozakura Junmai, Gifu [Smooth and full, dry finish, floral]
Kikusui Funaguchi Nama Genshu, Niigata [Cask Strength, full-bodied, tropical fruit, hazelnut]
Kikusui Kunko Funagushi Nama Genshu, Niigata [Cask Strength, lush, full, powerful]
Shirakabe Gura, Hyogo [Bubbly, similar to prosecco, pear, grape]
Hakkaisan Tokubetsu Honjozo, Niigata [Clean, dry, well-rounded, classic intro sake]
Dewazakura Oka Ginjo [Floral, touch of pear and melon, soft on palette]
Sho Chiku Bai Sho Ginjo Nigori, USA [Pineapple, melon, vanilla, marshmallow, decadent, and creamy]
Masumi Okuden Kantsukuri Junmai, Kanto [Soft, berries, dried fruit, soft rounded and smooth]
Kamoizumi Kome Kome, Chugoku [Lighter ABV, mildly sweet, Riesling esque]
Kamoizumi Shusen Junmai, Chugoku [Earthy, nutty, creamy, subtle cherry]
Suigei Tokubetsu Junmai, Kochi [Umami, dry, well rounded with all food, fresh]
Kokken Tokubetsu Junmai, Fukushima [Fresh, mellow, melon, almond, with a gentle rounded texture]
Senkin Junmai Daiginjo, Tochigo [Juicy, bright, melon, tropical fruit, vibrant]
Amabuki Junmai Rose, Saga [Rose lovers sake, strawberry blossom, rhubarb]
Born Gold Muroka, Fukui [Fruity tones, green grape, golden apple, with a touch of citrus]
Nanbu Bijin Shinpaku Junmai Daiginjo, Iwate [Melon, lychee, elegant, luscious]
Kubota Junmai Daiginjo, Niigata [Melon, pear, balanced acidity and texture, smooth]
Kubota Manjyu Junmai Daiginjo, Niigata [Fuji apple, tart pear, clean, honeysuckle]
Born Yume wa Masayume Junmai Daiginjo, Fukui [Mango, Papaya, Honey, Peach, highly limited bottling]
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