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Sushi of Gari 46
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Sushi restaurant creating a new way to enjoy sushi in a unique way
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12 pieces of our signature sushi pieces
4 kinds of Sashimi and 8 kinds of Sushi all perfected with our signature toppings
12 kinds of our signature pieces sashimi style
Fresh green salad with homemade onion dressing
Four kinds of fresh seaweed with homemade onion dressing
Cooked black seaweed, watercress, chopped cucumber and bean curd marinated with homemade "daikon" radish dressing
Cubes lean blue tuna and avocado with wasabi soy sauce
Tofu, wakame seaweed, and scallion
Boiled green soybean peas with salt
Black seaweed cooked with dashi soy sauce with sesame seeds on top
Boiled spinach with special sauce topped with bonito flakes
Choice of Spinach or Asparagus. Boiled vegetables tossed with special sesame sauce.
Lightly-fried shrimp and vegetables with tempura sauce
5 pieces of maitake mushroom tempura with truffle salt and parmesan cheese.
Deep-fried pumpkin with tempura sauce
Deep-fried bean curd (tofu) with tempura sauce
8 pieces of chicken wings marinated with sweet and spicy sauce with black and white sesame.
Two skewers of grilled chicken and onions with teriyaki sauce or salt
Two skewers of yuzu citrus flavored chicken meatball with sweet soy sauce
Steamed shrimp dumplings (4 pieces)
Pan-fried dumplings with pork and vegetable filling (5 pieces)
Pan-fried vegetable dumplings (5 pieces)
Broiled marinated black cod fish
8 pieces of sushi & 1 tuna roll
9 pieces of sushi & 1 roll
8 pieces of Gari's signature sushi. No substitutions please
8 pieces of signature tuna sushi & 1 spicy tuna roll
15 pieces assorted sliced raw fish including shrimp and seared items comes with rice on the side
15 pieces assorted premium sliced raw fish including seared items comes with rice on the side
Assorted sashimi and sushi rice (sushi rice topped with salmon roe, nori seaweed, and sesame seeds)
A big cut-up roll with eel, egg omelet, crab stick, & vegetables (cut into 8 pieces)
Shrimp & vegetable. Served with tempura sauce and rice on the side
Served with tempura sauce and rice on the side
Served with tempura sauce and rice on the side
Organic free ranged certified chicken. Sautéed with teriyaki sauce. Includes sautéed mixed vegetables, mashed potatoes, and rice on the side
Sliced prime rib-eye steak. Sautéed with teriyaki sauce. Includes sautéed mixed vegetables, mashed potatoes, and rice on the side
King Salmon. Sautéed with teriyaki sauce. Includes sautéed mixed vegetables, mashed potatoes, and rice on the side
Buckwheat noodle with shrimp & vegetable tempura
Flour noodle with shrimp & vegetable tempura
Otoro
Chutoro
Maguro
Sake
Hamachi
Kanpachi
Shima Aji
Tai
Hirame
Aji
Kohada
Saba
Nama Saba
Sagoshi
Botan Ebi
Ebi
Ika
Uni
Ikura
Masago
Anago
Unagi
Awabi
Mirugai
Hotate
Kaki
Age Kaki
Kani Kama
Tamago
with Ginger Garlic Sauce
Japanese herb
Crab stick, avocado, & smelt-fish roe
Kanpyo. Cut into 4 pieces
Pickled daikon radish
Baby burdock
Fermented Soybeans
Quail's egg not available for take out order
4 oz.
2 oz.
2 oz.
4 oz.
2 oz.
2 oz.
1 oz
Please ask your server for daily selection of three flavors
Junmai Daiginjo. Legendary Isojiman brewery crafted this special sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. Gentle clean nose and smooth drinkability. Dry with a hint of sweetness.
Junmai Ginjo. From Iwate. Fruit forward.
Daiginjo. From Ishikawa. Creamy with hint of mint.
Junmai Daiginjo Genshu. From Fukui. Yamadanishiki rice aged in French Oak Barrels. This is a unique sake with very distinct oak flavors.
Junmai Daiginjo. From Yamagata. Awarded Champion Sake at IWC (International Wine Challenge). A fruity sake with dense aromas, and a long lasting aftertaste.
Junmai Ginjo. From Saga. Refreshing acidity with a long finish. Medium dry.
Junmai Daiginjo Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Junmai Daiginjo. From Miyagi. Fruity aroma of apple and hint of spices. Firm Richness.
Junmai Ginjo Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, melon flavor with a dry finish.
Tokubetsu Junmai. From Tottori. Dry, rice-forward.
Junmai. From Hiroshima. Light with low alcohol. Great for an aperitif. Think of Riesling as a sake form.
Junmai Daiginjo. Rice polished down to 26%. Refined purity with a light umami of rice.
Limited Release - only 1 bottle. Junmai Daiginjo. From Fukui. Named after Kokuryu's founder. Sweetness that is easy to drink. Hint of melon peel and wild ginger flower.
Junmai Daiginjo Yamahai. From Nagano. Brewed with local rice and Masumi number seven yeast. Very light, elegant, and elevated sake.
Daiginjo. From Fukui. Balanced with umami undertones.
Junmai Daiginjo. From Hyogo. Rich aroma of rice by yellow apple and plum. Complex flavor with a hint of herb. Full body with a long finish.
Daiginjo Genshu Shizuku. From Tochigi. Elegant, smooth, light fruits.
Junami Daiginjo. From Shizuoka. Dry with semi fruity notes of peach and plum. Brewery suggest having this bottle cold to room temperature to enjoy new flavors.
Belgian style ale. Hint of Yuzu Citrus.
Belgian style ale. Hint of Sansho pepper.
ROSE. Grenache, Vermentino, Shiraz. Luberon, France. 2019
Chardonnay. Napa Valley, California. 2018
Sauvignon Blanc. France. 2019
Riesling. Rheinhessen, Germany. 2017
Pinot Grigio. Colli Orientali del Friuli, Italy. 2020
Chardonnay. Burgundy, France. 2020
Sauvignon Blanc. Sancerre, France. 2018
Sauvignon Blanc. New Zealand. 2019
Pouilly-Fume, France. 2019
Sauvignon Blanc. Napa Valley, CA. Full Btl 2018. Half Btl 2020.
Chassagne-Montrachet. 1er cru. Burgandy, France. 2015
Merlot. Central Coast, California. 2016
Cabernet Sauvignon. Napa, California. 2019
Sangiovese. Tuscany, Italy. 2017
Pinot Noir. Russian River Valley, California. 2013
Bordeaux Blend. Pomerol, France. 2017
Bordeaux Blend. Napa Valley, California. 2011
Cabernet Sauvignon. Napa Valley, California. 2011
Bordeaux Blend. Napa Valley, California. 2015
Glera. Prosecco, Italy. NV
Pinot Noir/Pinot Meunier/Chardonnay. Champagne, France. N/V
Chardonnay. Champagne, France. NV
Pinot Noir. Champagne, France. 2002
Chardonnay. Champagne, France. 2006
1 Liter
1 Liter
Junmai Daiginjo. Legendary Isojiman brewery crafted this special sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. Gentle clean nose and smooth drinkability. Dry with a hint of sweetness.
Junmai Ginjo. From Iwate. Fruit forward.
Daiginjo. From Ishikawa. Creamy with hint of mint.
Junmai Daiginjo Genshu. From Fukui. Yamadanishiki rice aged in French Oak Barrels. This is a unique sake with very distinct oak flavors.
Junmai Daiginjo. From Yamagata. Awarded Champion Sake at IWC (International Wine Challenge). A fruity sake with dense aromas, and a long lasting aftertaste.
Junmai Ginjo. From Saga. Refreshing acidity with a long finish. Medium dry.
Junmai Daiginjo Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Junmai Daiginjo. From Miyagi. Fruity aroma of apple and hint of spices. Firm Richness.
Junmai Ginjo Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, melon flavor with a dry finish.
Tokubetsu Junmai. From Tottori. Dry, rice-forward.
Junmai. From Hiroshima. Light with low alcohol. Great for an aperitif. Think of Riesling as a sake form.
Junmai Daiginjo. Rice polished down to 26%. Refined purity with a light umami of rice.
Limited Release - only 1 bottle. Junmai Daiginjo. From Fukui. Named after Kokuryu's founder. Sweetness that is easy to drink. Hint of melon peel and wild ginger flower.
Junmai Daiginjo Yamahai. From Nagano. Brewed with local rice and Masumi number seven yeast. Very light, elegant, and elevated sake.
Daiginjo. From Fukui. Balanced with umami undertones.
Junmai Daiginjo. From Hyogo. Rich aroma of rice by yellow apple and plum. Complex flavor with a hint of herb. Full body with a long finish.
Daiginjo Genshu Shizuku. From Tochigi. Elegant, smooth, light fruits.
Junami Daiginjo. From Shizuoka. Dry with semi fruity notes of peach and plum. Brewery suggest having this bottle cold to room temperature to enjoy new flavors.
Belgian style ale. Hint of Yuzu Citrus.
Belgian style ale. Hint of Sansho pepper.
ROSE. Grenache, Vermentino, Shiraz. Luberon, France. 2019
Chardonnay. Napa Valley, California. 2018
Sauvignon Blanc. France. 2019
Riesling. Rheinhessen, Germany. 2017
Pinot Grigio. Colli Orientali del Friuli, Italy. 2020
Chardonnay. Burgundy, France. 2020
Sauvignon Blanc. Sancerre, France. 2018
Sauvignon Blanc. New Zealand. 2019
Pouilly-Fume, France. 2019
Sauvignon Blanc. Napa Valley, CA. Full Btl 2018. Half Btl 2020.
Chassagne-Montrachet. 1er cru. Burgandy, France. 2015
Merlot. Central Coast, California. 2016
Cabernet Sauvignon. Napa, California. 2019
Sangiovese. Tuscany, Italy. 2017
Pinot Noir. Russian River Valley, California. 2013
Bordeaux Blend. Pomerol, France. 2017
Bordeaux Blend. Napa Valley, California. 2011
Cabernet Sauvignon. Napa Valley, California. 2011
Bordeaux Blend. Napa Valley, California. 2015
Glera. Prosecco, Italy. NV
Pinot Noir/Pinot Meunier/Chardonnay. Champagne, France. N/V
Chardonnay. Champagne, France. NV
Pinot Noir. Champagne, France. 2002
Chardonnay. Champagne, France. 2006
1 Liter
1 Liter
6 pieces of Gari's signature sushi and a Spicy Tuna Roll. No substitutions.
6 kinds of Gari's signature Sashimi. No substitutions.
8 oz Chicken Hamburger sautéed with Teriyaki Sauce and mixed vegetables. Served with mashed potatoes, Japanese-style soft-boiled eggs, and rice on the side.
Sautéed with Teriyaki Sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
12 pieces of our signature sushi pieces
4 kinds of Sashimi and 8 kinds of Sushi all perfected with our signature toppings
12 kinds of our signature pieces sashimi style
Organic mixed Greens, Tomato, Carrots, Bell Pepper, homemade Onion Dressing. V
Assorted fresh Seaweed, homemade Onion Dressing. V
Black Seaweed, Carrots, Tofu Skin, Sesame Seeds, mixed Greens, Tomato, homemade Daikon Dressing.
Miso, Fish Broth, Tofu, Seaweed, Scallion. CG
Akadashi, Fish Broth, Tofu, Nameko Mushroom. CG
Boiled Soybean Peas with Salt. V
Black Seaweed, Carrots, Tofu Skin, Sesame Seeds.
Boiled Vegetables tossed with Sesame Sauce. Choice of Spinach or Asparagus.
Boiled spinach with bonito flakes and dashi.
Cubed Lean Blue Fin Tuna and Avocado, with Wasabi Soy Sauce.
Steamed Shrimp Dumplings (4 pieces). CG
Pan-Fried Dumplings. Choice of Vegetables or Pork with Vegetables (5 pieces). CG
Deep-Fried Bean Curd (Tofu) with Tempura Sauce.
Deep-Fried Shrimp and Vegetables with Tempura Sauce. CG
Deep-Fried Pumpkin with Tempura Sauce. CG
Maitake Mushroom Tempura with Truffle Salt and Parmesan Cheese (5 pieces). CG
Chicken Wings marinated with sweet and spicy Sauce. Black and White Sesame (8 pieces).
Grilled Chicken and Onion with Teriyaki Sauce (2 skewers). G Req
Yuzu Citrus flavored Chicken Meatball with Teriyaki Sauce (2 skewers). CG
Broiled Black Cod Fish marinated with Saikyo Yuzu Miso.
8 pieces of signature Tuna Sushi 1 spicy Tuna Roll. G Req
8 pieces of Gari's signature Sushi. No substitutions. G Req
Assorted Sashimi and Sushi Rice. G Req
9 pieces of Sushi 1 Negitoro Roll. G Req
8 pieces of Sushi 1 Tuna Roll.
A large cut-up Roll of Eel, Egg Omelet, Crab Stick, and Vegetables (cut into 8 pieces). CG
15 pieces assorted premium sliced Raw Fish including seared items comes with Rice on the side.
15 pieces assorted sliced Raw Fish including Shrimp and seared items comes with Rice on the side.
Organic free-range Chicken. Sautéed with Teriyaki Sauce and mixed Vegetables. Served with Mashed Potatoes and Rice on the side. G Req
King Salmon. Sautéed with Teriyaki Sauce and mixed Vegetables. Served with Mashed Potatoes and Rice on the side. G Req
Sliced prime Rib-Eye Steak. Sautéed with Teriyaki Sauce and mixed Vegetables. Served with Mashed Potatoes and Rice on the side. G Req
CG
CG
Served with Tempura Sauce and Rice on the side. CG
Flour Noodle with Shrimp Vegetable Tempura. CG
Buckwheat Noodle with Shrimp Vegetable Tempura. CG
Fatty Tuna
Medium Fatty Tuna
Tuna
Striped Jack
Amberjack
Yellowtail
Red Snapper
Fluke
Salmon
Horse Mackerel
Fresh Mackerel
Cured Mackerel
Spanish Mackerel
Raw Botan Shrimp
Boiled Shrimp
Squid
Sea Urchin
Salmon Roe
Smelt Fish Roe
Sea Eel CG
Freshwater Eel CG
Giant Clam
Sautéed Scallop
Fresh Oyster
Fried Oyster CG
Crab Stick CG
Egg Omelet
Fatty Tuna Scallion
Yellowtail Scallion
Fried Oyster CG
Spicy Tuna
Spicy Scallop CG
Spicy Shrimp Tempura CG
Eel Cucumber CG
Eel Avocado CG
Squid Plum Shiso
Salmon Skin Scallion
Salmon Roe
Salmon
Tuna
California CG
Boiled Shrimp
Smelt Fish Roe
Crab Stick CG
Cucumber V
Avocado V
Cooked Dried Squash V
Pickled Daikon Radish. CG/V
Plum Shiso Cucumber V
Pickled Baby Burdock CG/V
Fermented Soybean Scallion CG/V
Junmai Daiginjo. From Shizuoka. Legendary Isojiman brewery crafted this special Sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. From the renowned brewery, Niizawa, an elegant and delicately balanced Yamada-Nishiki Junmai Daiginjo.
Junmai Ginjo. From Ibaraki. A combination of mellowness and sharpness with bright aromas like pineapple and passionfruit.
Junmai Ginjo. From Fukushima. Natural color of purple-black rise. Made with champagne method. Elegant with rich and soft sweetness.
Junmai Ginjo. From Ibaraki. Slightly cloudy nigori sake with slight acidity and a dry finish.
Gari Isojiman, Gari Hakurakusei, Gari Raifuku
Yamahai Ginjo Genshu. From Ishikawa. Fine rice particles are left in sake, leaving it hazy, with a silken texture and subtle sweetness.
mint and lemongrass. Premium sake layered and dense with flavor.
Limited Release. Daiginjo. From Fukui , An elegant Daiginjo named after the process of collecting sake drop by drop. A sake made to its perfection by Kokuryu Brewery. A clean and beautiful flavor.
Daiginjo. From Niigata. Defined and precise, faint floral notes of lilies and irises and a texture that floats across the palate. Matured at low temperature for two years before release.
Junmai Daiginjo. From Niigata. Polished to the limit and stored for two years, creating rich, smooth and deep flavors.
Junmai Daiginjo. From Ishikawa. Smooth as silk, with a gently enticing aroma, yet possessing the stalwart flavor of sakes brewed in the Hokuriku region. Aged unpasteurized at 23 degrees Fahrenheit for six months, then pasteurized and aged another eighteen months at the same temperature.
Junmai Daiginjo. From Yamaguchi. Unparalleled smoothness and clean complex flavors engulf the entire palate, followed by a stunning length of finish.
Junmai Daiginjo. Kimoto. From Fukushima. Complex, with a vigorous, animated vitality, and a completely satisfying balance. Beauty that surpasses the imagination.
Junmai Daiginjo. From Miyagi. Delicate structure, very fleeting texture, and flavors and aromas as fresh breeze through a strawberry patch.
From Mie. A clean, crisp and refreshing, single- pasteurized summer sake. Hint of pear, melon, grape, blueberry, and snowfall aromas.
From Niigata. A refreshing, soft unadorned finish. Smooth and easy drinking.
From Saga. Aroma of white flower and peaches. Refreshing acidity with a long and clean finish. Medium dry.
Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, Melon flavor with a dry finish.
From Ishikawa. Richness, hint of honey and herbs. Long and dry finish.
From Fukui. Smooth, well balanced, notes of banana and cocoa.
From Akita. Light and subtle. Hints of mangos and white grapes.
From Niigata. Muroka Nama Genshu. Aromas of fresh cut white peach and pineapple, supple and ending with a soft but definitive finish.
From Yamagata. Awarded Champion Sake at IWC. A fruity Sake with dense aromas, and a long lasting aftertaste.
From Niigata. Medium-full body with mild citrus notes and an incredibly long finish. Gohyaku Mangoku rice milled to 45%.
Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Junmai Daiginjo. From Mie. Aromatic with hints of melon, banana, and vanilla. Light, vibrant, and complex.
Tokubetsu Junmai, From Tottori. Dry Rice-Forward.
Daiginjo. From Ishikawa. Yamahai that is easily drinkable. Notes of honey and herbs. Dry finish.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Elegant plum liqueur. From Niigata. Sweet flavors, beautiful tartness. Koshino Ume plums macerated in premium Junmai Ginjo sake. Aged two years
Koshu Grapes, Yamanashi, Japan, 2023
Albariño, Rías Baixas, Spain, 2019
Chardonnay, San Luis Obispo Coast, California. 2023
Sauvignon Blanc, Sancerre, France, 2023
Chardonnay, Burgundy, France 2023
Sauvignon Blanc, Napa Valley, California, 2022
Chardonnay, Chassagne-Montrachet 1er Cru, Abbaye De Morgeot, Burgundy, France 2022
Merlot, Napa Valley, California, 2019
Cabernet Sauvignon, Alexander Valley, California, 2023
Pinot Noir, Willamette Valley, Oregon, 2022
Bordeaux Blend, Pomerol, France, 2017
Sangiovese, Merlot, Tuscany, Italy, 2013
Cabernet Sauvignon, Napa Valley, California, 2008/2009/2011
Cabernet Sauvignon, Napa Valley, California, 2010/2011
Bordeaux Blend, Napa Valley, California, 2008
Bordeaux Blend, Napa Valley, California, 2018
Glera, Veneto, Italy, NV
Chadney, Pinot Meunier, Chadnnay, Champagne, France, NV
Pinot Meunier, Chardonnay, Pinot Noir, NV
Chardonnay, CA 17/50, Champagne, France, NV
Pinot Noir, Meunier, Chardonnay, Champagne, France, NV
Chardonnay, Pinot Noir. Champagne, France, 2013
Cinsault, Provence, France, 2023
Barley Shochu. From Kagoshima. Aged in oak barrels for 3 years, rich, warm, and woody Shochu.
Rice Shochu. From Kumamoto. Specially crafted to accompany Sushi. Smooth texture and sweetness, hinting at the finest rice used in its production.
Kan no Ko Barley Shochu with Yuzu Soda, Baked Orange , Mint.
Gari Ichido Rose Sparkling Sake with Berries and Nigori Sake
Junmai Daiginjo. Legendary Isojiman brewery crafted this special sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. Gentle clean nose and smooth drinkability. Dry with a hint of sweetness.
Junmai Ginjo. From Iwate. Fruit forward.
Daiginjo. From Ishikawa. Creamy with hint of mint.
Junmai Daiginjo Genshu. From Fukui. Yamadanishiki rice aged in French Oak Barrels. This is a unique sake with very distinct oak flavors.
Junmai Daiginjo. From Yamagata. Awarded Champion Sake at IWC (International Wine Challenge). A fruity sake with dense aromas, and a long lasting aftertaste.
Junmai Ginjo. From Saga. Refreshing acidity with a long finish. Medium dry.
Junmai Daiginjo Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Junmai Daiginjo. From Miyagi. Fruity aroma of apple and hint of spices. Firm Richness.
Junmai Ginjo Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, melon flavor with a dry finish.
Tokubetsu Junmai. From Tottori. Dry, rice-forward.
Junmai. From Hiroshima. Light with low alcohol. Great for an aperitif. Think of Riesling as a sake form.
Junmai Daiginjo. Rice polished down to 26%. Refined purity with a light umami of rice.
Limited Release - only 1 bottle. Junmai Daiginjo. From Fukui. Named after Kokuryu's founder. Sweetness that is easy to drink. Hint of melon peel and wild ginger flower.
Junmai Daiginjo Yamahai. From Nagano. Brewed with local rice and Masumi number seven yeast. Very light, elegant, and elevated sake.
Daiginjo. From Fukui. Balanced with umami undertones.
Junmai Daiginjo. From Hyogo. Rich aroma of rice by yellow apple and plum. Complex flavor with a hint of herb. Full body with a long finish.
Daiginjo Genshu Shizuku. From Tochigi. Elegant, smooth, light fruits.
Junami Daiginjo. From Shizuoka. Dry with semi fruity notes of peach and plum. Brewery suggest having this bottle cold to room temperature to enjoy new flavors.
Belgian style ale. Hint of Yuzu Citrus.
Belgian style ale. Hint of Sansho pepper.
ROSE. Grenache, Vermentino, Shiraz. Luberon, France. 2019
Chardonnay. Napa Valley, California. 2018
Sauvignon Blanc. France. 2019
Riesling. Rheinhessen, Germany. 2017
Pinot Grigio. Colli Orientali del Friuli, Italy. 2020
Chardonnay. Burgundy, France. 2020
Sauvignon Blanc. Sancerre, France. 2018
Sauvignon Blanc. New Zealand. 2019
Pouilly-Fume, France. 2019
Sauvignon Blanc. Napa Valley, CA. Full Btl 2018. Half Btl 2020.
Chassagne-Montrachet. 1er cru. Burgandy, France. 2015
Merlot. Central Coast, California. 2016
Cabernet Sauvignon. Napa, California. 2019
Sangiovese. Tuscany, Italy. 2017
Pinot Noir. Russian River Valley, California. 2013
Bordeaux Blend. Pomerol, France. 2017
Bordeaux Blend. Napa Valley, California. 2011
Cabernet Sauvignon. Napa Valley, California. 2011
Bordeaux Blend. Napa Valley, California. 2015
Glera. Prosecco, Italy. NV
Pinot Noir/Pinot Meunier/Chardonnay. Champagne, France. N/V
Chardonnay. Champagne, France. NV
Pinot Noir. Champagne, France. 2002
Chardonnay. Champagne, France. 2006
1 Liter
1 Liter
6 pieces of Gari's signature sushi and a Spicy Tuna Roll. No substitutions.
6 kinds of Gari's signature Sashimi. No substitutions.
8 oz Chicken Hamburger sautéed with Teriyaki Sauce and mixed vegetables. Served with mashed potatoes, Japanese-style soft-boiled eggs, and rice on the side.
Sautéed with Teriyaki Sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
12 pieces of our signature sushi pieces
4 kinds of Sashimi and 8 kinds of Sushi all perfected with our signature toppings
12 kinds of our signature pieces sashimi style
Organic mixed Greens, Tomato, Carrots, Bell Pepper, homemade Onion Dressing. V
Assorted fresh Seaweed, homemade Onion Dressing. V
Black Seaweed, Carrots, Tofu Skin, Sesame Seeds, mixed Greens, Tomato, homemade Daikon Dressing.
Miso, Fish Broth, Tofu, Seaweed, Scallion. CG
Akadashi, Fish Broth, Tofu, Nameko Mushroom. CG
Boiled Soybean Peas with Salt. V
Black Seaweed, Carrots, Tofu Skin, Sesame Seeds.
Boiled Vegetables tossed with Sesame Sauce. Choice of Spinach or Asparagus.
Boiled spinach with bonito flakes and dashi.
Cubed Lean Blue Fin Tuna and Avocado, with Wasabi Soy Sauce.
Steamed Shrimp Dumplings (4 pieces). CG
Pan-Fried Dumplings. Choice of Vegetables or Pork with Vegetables (5 pieces). CG
Deep-Fried Bean Curd (Tofu) with Tempura Sauce.
Deep-Fried Shrimp and Vegetables with Tempura Sauce. CG
Deep-Fried Pumpkin with Tempura Sauce. CG
Maitake Mushroom Tempura with Truffle Salt and Parmesan Cheese (5 pieces). CG
Chicken Wings marinated with sweet and spicy Sauce. Black and White Sesame (8 pieces).
Grilled Chicken and Onion with Teriyaki Sauce (2 skewers). G Req
Yuzu Citrus flavored Chicken Meatball with Teriyaki Sauce (2 skewers). CG
Broiled Black Cod Fish marinated with Saikyo & Yuzu Miso.
8 pieces of signature Tuna Sushi & 1 spicy Tuna Roll. G Req
8 pieces of Gari's signature Sushi. No substitutions. G Req
Assorted Sashimi and Sushi Rice. G Req
9 pieces of Sushi & 1 Negitoro Roll. G Req
8 pieces of Sushi & 1 Tuna Roll.
A large cut-up Roll of Eel, Egg Omelet, Crab Stick, and Vegetables (cut into 8 pieces). CG
15 pieces assorted premium sliced Raw Fish including seared items comes with Rice on the side.
15 pieces assorted sliced Raw Fish including Shrimp and seared items comes with Rice on the side.
Organic free-range Chicken. Sautéed with Teriyaki Sauce and mixed Vegetables. Served with Mashed Potatoes and Rice on the side. G Req
King Salmon. Sautéed with Teriyaki Sauce and mixed Vegetables. Served with Mashed Potatoes and Rice on the side. G Req
Sliced prime Rib-Eye Steak. Sautéed with Teriyaki Sauce and mixed Vegetables. Served with Mashed Potatoes and Rice on the side. G Req
CG
CG
Served with Tempura Sauce and Rice on the side. CG
Flour Noodle with Shrimp & Vegetable Tempura. CG
Buckwheat Noodle with Shrimp & Vegetable Tempura. CG
Fatty Tuna
Medium Fatty Tuna
Tuna
Striped Jack
Amberjack
Yellowtail
Red Snapper
Fluke
Salmon
Horse Mackerel
Fresh Mackerel
Cured Mackerel
Spanish Mackerel
Raw Botan Shrimp
Boiled Shrimp
Squid
Sea Urchin
Salmon Roe
Smelt Fish Roe
Sea Eel CG
Freshwater Eel CG
Giant Clam
Sautéed Scallop
Fresh Oyster
Fried Oyster CG
Crab Stick CG
Egg Omelet
Fatty Tuna Scallion
Yellowtail Scallion
Fried Oyster CG
Spicy Tuna
Spicy Scallop CG
Spicy Shrimp Tempura CG
Eel Cucumber CG
Eel Avocado CG
Squid Plum Shiso
Salmon Skin Scallion
Salmon Roe
Salmon
Tuna
California CG
Boiled Shrimp
Smelt Fish Roe
Crab Stick CG
Cucumber V
Avocado V
Cooked Dried Squash V
Pickled Daikon Radish. CG/V
Plum Shiso Cucumber V
Pickled Baby Burdock CG/V
Fermented Soybean Scallion CG/V
Junmai Daiginjo. From Shizuoka. Legendary Isojiman brewery crafted this special Sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. From the renowned brewery, Niizawa, an elegant and delicately balanced Yamada-Nishiki Junmai Daiginjo.
Junmai Ginjo. From Ibaraki. A combination of mellowness and sharpness with bright aromas like pineapple and passionfruit.
Junmai Ginjo. From Fukushima. Natural color of purple-black rise. Made with champagne method. Elegant with rich and soft sweetness.
Junmai Ginjo. From Ibaraki. Slightly cloudy nigori sake with slight acidity and a dry finish.
Gari Isojiman, Gari Hakurakusei, Gari Raifuku
Yamahai Ginjo Genshu. From Ishikawa. Fine rice particles are left in sake, leaving it hazy, with a silken texture and subtle sweetness.
mint and lemongrass. Premium sake layered and dense with flavor.
Limited Release. Daiginjo. From Fukui , An elegant Daiginjo named after the process of collecting sake drop by drop. A sake made to its perfection by Kokuryu Brewery. A clean and beautiful flavor.
Daiginjo. From Niigata. Defined and precise, faint floral notes of lilies and irises and a texture that floats across the palate. Matured at low temperature for two years before release.
Junmai Daiginjo. From Niigata. Polished to the limit and stored for two years, creating rich, smooth and deep flavors.
Junmai Daiginjo. From Ishikawa. Smooth as silk, with a gently enticing aroma, yet possessing the stalwart flavor of sakes brewed in the Hokuriku region. Aged unpasteurized at 23 degrees Fahrenheit for six months, then pasteurized and aged another eighteen months at the same temperature.
Junmai Daiginjo. From Yamaguchi. Unparalleled smoothness and clean complex flavors engulf the entire palate, followed by a stunning length of finish.
Junmai Daiginjo. Kimoto. From Fukushima. Complex, with a vigorous, animated vitality, and a completely satisfying balance. Beauty that surpasses the imagination.
Junmai Daiginjo. From Miyagi. Delicate structure, very fleeting texture, and flavors and aromas as fresh breeze through a strawberry patch.
From Mie. A clean, crisp and refreshing, single- pasteurized summer sake. Hint of pear, melon, grape, blueberry, and snowfall aromas.
From Niigata. A refreshing, soft unadorned finish. Smooth and easy drinking.
From Saga. Aroma of white flower and peaches. Refreshing acidity with a long and clean finish. Medium dry.
Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, Melon flavor with a dry finish.
From Ishikawa. Richness, hint of honey and herbs. Long and dry finish.
From Fukui. Smooth, well balanced, notes of banana and cocoa.
From Akita. Light and subtle. Hints of mangos and white grapes.
From Niigata. Muroka Nama Genshu. Aromas of fresh cut white peach and pineapple, supple and ending with a soft but definitive finish.
From Yamagata. Awarded Champion Sake at IWC. A fruity Sake with dense aromas, and a long lasting aftertaste.
From Niigata. Medium-full body with mild citrus notes and an incredibly long finish. Gohyaku Mangoku rice milled to 45%.
Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Junmai Daiginjo. From Mie. Aromatic with hints of melon, banana, and vanilla. Light, vibrant, and complex.
Tokubetsu Junmai, From Tottori. Dry Rice-Forward.
Daiginjo. From Ishikawa. Yamahai that is easily drinkable. Notes of honey and herbs. Dry finish.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Elegant plum liqueur. From Niigata. Sweet flavors, beautiful tartness. Koshino Ume plums macerated in premium Junmai Ginjo sake. Aged two years
Koshu Grapes, Yamanashi, Japan, 2023
Albariño, Rías Baixas, Spain, 2019
Chardonnay, San Luis Obispo Coast, California. 2023
Sauvignon Blanc, Sancerre, France, 2023
Chardonnay, Burgundy, France 2023
Sauvignon Blanc, Napa Valley, California, 2022
Chardonnay, Chassagne-Montrachet 1er Cru, Abbaye De Morgeot, Burgundy, France 2022
Merlot, Napa Valley, California, 2019
Cabernet Sauvignon, Alexander Valley, California, 2023
Pinot Noir, Willamette Valley, Oregon, 2022
Bordeaux Blend, Pomerol, France, 2017
Sangiovese, Merlot, Tuscany, Italy, 2013
Cabernet Sauvignon, Napa Valley, California, 2008/2009/2011
Cabernet Sauvignon, Napa Valley, California, 2010/2011
Bordeaux Blend, Napa Valley, California, 2008
Bordeaux Blend, Napa Valley, California, 2018
Glera, Veneto, Italy, NV
Chadney, Pinot Meunier, Chadnnay, Champagne, France, NV
Pinot Meunier, Chardonnay, Pinot Noir, NV
Chardonnay, CA 17/50, Champagne, France, NV
Pinot Noir, Meunier, Chardonnay, Champagne, France, NV
Chardonnay, Pinot Noir. Champagne, France, 2013
Cinsault, Provence, France, 2023
Barley Shochu. From Kagoshima. Aged in oak barrels for 3 years, rich, warm, and woody Shochu.
Rice Shochu. From Kumamoto. Specially crafted to accompany Sushi. Smooth texture and sweetness, hinting at the finest rice used in its production.
Kan no Ko Barley Shochu with Yuzu Soda, Baked Orange , Mint.
Gari Ichido Rose Sparkling Sake with Berries and Nigori Sake
Junmai Daiginjo. Legendary Isojiman brewery crafted this special sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. Gentle clean nose and smooth drinkability. Dry with a hint of sweetness.
Junmai Ginjo. From Iwate. Fruit forward.
Daiginjo. From Ishikawa. Creamy with hint of mint.
Junmai Daiginjo Genshu. From Fukui. Yamadanishiki rice aged in French Oak Barrels. This is a unique sake with very distinct oak flavors.
Junmai Daiginjo. From Yamagata. Awarded Champion Sake at IWC (International Wine Challenge). A fruity sake with dense aromas, and a long lasting aftertaste.
Junmai Ginjo. From Saga. Refreshing acidity with a long finish. Medium dry.
Junmai Daiginjo Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Junmai Daiginjo. From Miyagi. Fruity aroma of apple and hint of spices. Firm Richness.
Junmai Ginjo Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, melon flavor with a dry finish.
Tokubetsu Junmai. From Tottori. Dry, rice-forward.
Junmai. From Hiroshima. Light with low alcohol. Great for an aperitif. Think of Riesling as a sake form.
Junmai Daiginjo. Rice polished down to 26%. Refined purity with a light umami of rice.
Limited Release - only 1 bottle. Junmai Daiginjo. From Fukui. Named after Kokuryu's founder. Sweetness that is easy to drink. Hint of melon peel and wild ginger flower.
Junmai Daiginjo Yamahai. From Nagano. Brewed with local rice and Masumi number seven yeast. Very light, elegant, and elevated sake.
Daiginjo. From Fukui. Balanced with umami undertones.
Junmai Daiginjo. From Hyogo. Rich aroma of rice by yellow apple and plum. Complex flavor with a hint of herb. Full body with a long finish.
Daiginjo Genshu Shizuku. From Tochigi. Elegant, smooth, light fruits.
Junami Daiginjo. From Shizuoka. Dry with semi fruity notes of peach and plum. Brewery suggest having this bottle cold to room temperature to enjoy new flavors.
Belgian style ale. Hint of Yuzu Citrus.
Belgian style ale. Hint of Sansho pepper.
ROSE. Grenache, Vermentino, Shiraz. Luberon, France. 2019
Chardonnay. Napa Valley, California. 2018
Sauvignon Blanc. France. 2019
Riesling. Rheinhessen, Germany. 2017
Pinot Grigio. Colli Orientali del Friuli, Italy. 2020
Chardonnay. Burgundy, France. 2020
Sauvignon Blanc. Sancerre, France. 2018
Sauvignon Blanc. New Zealand. 2019
Pouilly-Fume, France. 2019
Sauvignon Blanc. Napa Valley, CA. Full Btl 2018. Half Btl 2020.
Chassagne-Montrachet. 1er cru. Burgandy, France. 2015
Merlot. Central Coast, California. 2016
Cabernet Sauvignon. Napa, California. 2019
Sangiovese. Tuscany, Italy. 2017
Pinot Noir. Russian River Valley, California. 2013
Bordeaux Blend. Pomerol, France. 2017
Bordeaux Blend. Napa Valley, California. 2011
Cabernet Sauvignon. Napa Valley, California. 2011
Bordeaux Blend. Napa Valley, California. 2015
Glera. Prosecco, Italy. NV
Pinot Noir/Pinot Meunier/Chardonnay. Champagne, France. N/V
Chardonnay. Champagne, France. NV
Pinot Noir. Champagne, France. 2002
Chardonnay. Champagne, France. 2006
1 Liter
1 Liter
Junmai Daiginjo. From Shizuoka. Legendary Isojiman brewery crafted this special Sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. From the renowned brewery, Niizawa, an elegant and delicately balanced Yamada-Nishiki Junmai Daiginjo.
Junmai Ginjo. From Ibaraki. A combination of mellowness and sharpness with bright aromas like pineapple and passionfruit.
Junmai Ginjo. From Fukushima. Natural color of purple-black rise. Made with champagne method. Elegant with rich and soft sweetness.
Junmai Ginjo. From Ibaraki. Slightly cloudy nigori sake with slight acidity and a dry finish.
Gari Isojiman, Gari Hakurakusei, Gari Raifuku
Yamahai Ginjo Genshu. From Ishikawa. Fine rice particles are left in sake, leaving it hazy, with a silken texture and subtle sweetness.
mint and lemongrass. Premium sake layered and dense with flavor.
Limited Release. Daiginjo. From Fukui , An elegant Daiginjo named after the process of collecting sake drop by drop. A sake made to its perfection by Kokuryu Brewery. A clean and beautiful flavor.
Daiginjo. From Niigata. Defined and precise, faint floral notes of lilies and irises and a texture that floats across the palate. Matured at low temperature for two years before release.
Junmai Daiginjo. From Niigata. Polished to the limit and stored for two years, creating rich, smooth and deep flavors.
Junmai Daiginjo. From Ishikawa. Smooth as silk, with a gently enticing aroma, yet possessing the stalwart flavor of sakes brewed in the Hokuriku region. Aged unpasteurized at 23 degrees Fahrenheit for six months, then pasteurized and aged another eighteen months at the same temperature.
Junmai Daiginjo. From Yamaguchi. Unparalleled smoothness and clean complex flavors engulf the entire palate, followed by a stunning length of finish.
Junmai Daiginjo. Kimoto. From Fukushima. Complex, with a vigorous, animated vitality, and a completely satisfying balance. Beauty that surpasses the imagination.
Junmai Daiginjo. From Miyagi. Delicate structure, very fleeting texture, and flavors and aromas as fresh breeze through a strawberry patch.
From Mie. A clean, crisp and refreshing, single- pasteurized summer sake. Hint of pear, melon, grape, blueberry, and snowfall aromas.
From Niigata. A refreshing, soft unadorned finish. Smooth and easy drinking.
From Saga. Aroma of white flower and peaches. Refreshing acidity with a long and clean finish. Medium dry.
Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, Melon flavor with a dry finish.
From Ishikawa. Richness, hint of honey and herbs. Long and dry finish.
From Fukui. Smooth, well balanced, notes of banana and cocoa.
From Akita. Light and subtle. Hints of mangos and white grapes.
From Niigata. Muroka Nama Genshu. Aromas of fresh cut white peach and pineapple, supple and ending with a soft but definitive finish.
From Yamagata. Awarded Champion Sake at IWC. A fruity Sake with dense aromas, and a long lasting aftertaste.
From Niigata. Medium-full body with mild citrus notes and an incredibly long finish. Gohyaku Mangoku rice milled to 45%.
Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Junmai Daiginjo. From Mie. Aromatic with hints of melon, banana, and vanilla. Light, vibrant, and complex.
Tokubetsu Junmai, From Tottori. Dry Rice-Forward.
Daiginjo. From Ishikawa. Yamahai that is easily drinkable. Notes of honey and herbs. Dry finish.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Elegant plum liqueur. From Niigata. Sweet flavors, beautiful tartness. Koshino Ume plums macerated in premium Junmai Ginjo sake. Aged two years
Koshu Grapes, Yamanashi, Japan, 2023
Albariño, Rías Baixas, Spain, 2019
Chardonnay, San Luis Obispo Coast, California. 2023
Sauvignon Blanc, Sancerre, France, 2023
Chardonnay, Burgundy, France 2023
Sauvignon Blanc, Napa Valley, California, 2022
Chardonnay, Chassagne-Montrachet 1er Cru, Abbaye De Morgeot, Burgundy, France 2022
Merlot, Napa Valley, California, 2019
Cabernet Sauvignon, Alexander Valley, California, 2023
Pinot Noir, Willamette Valley, Oregon, 2022
Bordeaux Blend, Pomerol, France, 2017
Sangiovese, Merlot, Tuscany, Italy, 2013
Cabernet Sauvignon, Napa Valley, California, 2008/2009/2011
Cabernet Sauvignon, Napa Valley, California, 2010/2011
Bordeaux Blend, Napa Valley, California, 2008
Bordeaux Blend, Napa Valley, California, 2018
Glera, Veneto, Italy, NV
Chadney, Pinot Meunier, Chadnnay, Champagne, France, NV
Pinot Meunier, Chardonnay, Pinot Noir, NV
Chardonnay, CA 17/50, Champagne, France, NV
Pinot Noir, Meunier, Chardonnay, Champagne, France, NV
Chardonnay, Pinot Noir. Champagne, France, 2013
Cinsault, Provence, France, 2023
Barley Shochu. From Kagoshima. Aged in oak barrels for 3 years, rich, warm, and woody Shochu.
Rice Shochu. From Kumamoto. Specially crafted to accompany Sushi. Smooth texture and sweetness, hinting at the finest rice used in its production.
Kan no Ko Barley Shochu with Yuzu Soda, Baked Orange , Mint.
Gari Ichido Rose Sparkling Sake with Berries and Nigori Sake
6 Pieces of Gari’s Signature Sushi and 1 Chef’s Choice Roll
6 Kinds of Gari’s Signature Sashimi
One Fillet of King Salmon and Mixed Vegetables sautéed with Teriyaki Sauce, served with Mashed Potatoes and Rice on the side.
Organic mixed greens, tomato, carrots, bell pepper, homemade onion dressing.
Black seaweed, carrots, tofu skin, sesame seeds, mixed greens, tomato, homemade daikon dressing.
Peeled tomato with pickled ginger, micro greens, ginger-lemon vinaigrette.
Boiled vegetables tossed with sesame sauce. Choice of spinach or asparagus.
Boiled spinach with bonito flakes and dashi.
Black seaweed, carrots, tofu skin, sesame seeds.
Chilled eggplant with bonito flakes.
Marinated octopus and avocado with wasabi, yuzu k$8.50osho pepper.
Miso, fish broth, tofu, seaweed, scallion. (Contains dairy)
Akadashi, fish broth, tofu, nameko mushroom. (Contains dairy)
Boiled soybean peas with salt.
Flash-fried shishito pepper with bonito flakes and homemade soy sauce.
Steamed shrimp dumplings (4 pieces).
Pan-fried dumplings. Pork with vegetables (5 pieces).
Grilled chicken and onion with teriyaki sauce (2 skewers).
Deep-fried bean curd (tofu) with tempura sauce.
Deep-fried shrimp (2pcs) and vegetables with tempura sauce.
Cubed lean blue fin tuna and avocado, with wasabi soy sauce.
Crispy sushi rice topped with spicy tuna mixed with fish roe (4 pieces).
Salt, garlic and ginger marinated Japanese fried chicken with yuzu kosho pepper mayo.
Broiled black cod fish marinated with saikyo & yuzu miso.
3 pieces of sushi with crispy seaweed, topped with tuna, salmon, and yellowtail tartare.
Grilled unagi eel over warm sushi rice, topped with avocado mousse, mentai (spicy cod roe) cream, and white sesame seeds.
Smoked salmon, chopped onion roll, topped with dried tomato, sesame seeds, microgreen salad and herb powder.
Available for select items only.
Six nigiri sushi and one roll
Six kinds of sashimi, 2pcs each
8 pieces traditional style nigiri sushi and one roll Served wtih Miso Soup (contains Gluten and Dairy)
15 pieces Assorted Sliced Raw Fish including Shrimp and Seared items. Rice on the side. Served with Miso Soup (contains Gluten and Dairy)
Organic free-range chicken. Sautéed with teriyaki sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
King salmon. Sautéed with teriyaki sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
Flour noodle soup with shrimp & vegetable tempura on the side.
3 Pieces of shrimp tempura and vegetable tempura. Served with tempura sauce and rice on the side.
Assorted vegetable tempura with 5 kinds, 2 pcs each. Served with tempura sauce and rice on the side.
5 Pieces of shrimp tempura and shiso tempura. Served with tempura sauce and rice on the side.
Fatty Tuna
Medium Fatty Tuna
Tuna
Striped Jack
Yellowtail
Red Snapper
Fluke
Salmon
Horse Mackerel
Sesame Marinated Mackerel
Vinaigrette Mackerel
Spanish Mackerel with Garlic Ginger Sauce
Raw Botan Shrimp Optional: fried head $1
Boiled Shrimp
Squid
Sea Urchin
Salmon Roe
Freshwater Eel
Sautéed Scallop
Fried Oyster with Miso Sauce
Egg Omelet
Fatty Tuna Scallion
Fatty Tuna with Pickled Radish
Yellowtail Scallion (Chopped)
Fried Oyster
Spicy Tuna
Spicy Scallop with Crunch
Spicy Shrimp Tempura
Eel Cucumber
Eel Avocado
Salmon Skin Scallion
Fresh Salmon (Chopped)
Tuna
California with Smelt Fish Roe
Cucumber
Avocado
Tuna with Tofu Puree
Fresh Salmon with Sautéed Tomato and Sweet Onion Sauce
Chopped Eel and Avocado with Crunch
Contains smelt fish roe
Junmai Daiginjo. Legendary Isojiman brewery crafted this special sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. Gentle clean nose and smooth drinkability. Dry with a hint of sweetness.
Junmai Ginjo. From Iwate. Fruit forward.
Daiginjo. From Ishikawa. Creamy with hint of mint.
Junmai Daiginjo Genshu. From Fukui. Yamadanishiki rice aged in French Oak Barrels. This is a unique sake with very distinct oak flavors.
Junmai Daiginjo. From Yamagata. Awarded Champion Sake at IWC (International Wine Challenge). A fruity sake with dense aromas, and a long lasting aftertaste.
Junmai Ginjo. From Saga. Refreshing acidity with a long finish. Medium dry.
Junmai Daiginjo Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Junmai Daiginjo. From Miyagi. Fruity aroma of apple and hint of spices. Firm Richness.
Junmai Ginjo Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, melon flavor with a dry finish.
Tokubetsu Junmai. From Tottori. Dry, rice-forward.
Junmai. From Hiroshima. Light with low alcohol. Great for an aperitif. Think of Riesling as a sake form.
Junmai Daiginjo. Rice polished down to 26%. Refined purity with a light umami of rice.
Limited Release - only 1 bottle. Junmai Daiginjo. From Fukui. Named after Kokuryu's founder. Sweetness that is easy to drink. Hint of melon peel and wild ginger flower.
Junmai Daiginjo Yamahai. From Nagano. Brewed with local rice and Masumi number seven yeast. Very light, elegant, and elevated sake.
Daiginjo. From Fukui. Balanced with umami undertones.
Junmai Daiginjo. From Hyogo. Rich aroma of rice by yellow apple and plum. Complex flavor with a hint of herb. Full body with a long finish.
Daiginjo Genshu Shizuku. From Tochigi. Elegant, smooth, light fruits.
Junami Daiginjo. From Shizuoka. Dry with semi fruity notes of peach and plum. Brewery suggest having this bottle cold to room temperature to enjoy new flavors.
Belgian style ale. Hint of Yuzu Citrus.
Belgian style ale. Hint of Sansho pepper.
ROSE. Grenache, Vermentino, Shiraz. Luberon, France. 2019
Chardonnay. Napa Valley, California. 2018
Sauvignon Blanc. France. 2019
Riesling. Rheinhessen, Germany. 2017
Pinot Grigio. Colli Orientali del Friuli, Italy. 2020
Chardonnay. Burgundy, France. 2020
Sauvignon Blanc. Sancerre, France. 2018
Sauvignon Blanc. New Zealand. 2019
Pouilly-Fume, France. 2019
Sauvignon Blanc. Napa Valley, CA. Full Btl 2018. Half Btl 2020.
Chassagne-Montrachet. 1er cru. Burgandy, France. 2015
Merlot. Central Coast, California. 2016
Cabernet Sauvignon. Napa, California. 2019
Sangiovese. Tuscany, Italy. 2017
Pinot Noir. Russian River Valley, California. 2013
Bordeaux Blend. Pomerol, France. 2017
Bordeaux Blend. Napa Valley, California. 2011
Cabernet Sauvignon. Napa Valley, California. 2011
Bordeaux Blend. Napa Valley, California. 2015
Glera. Prosecco, Italy. NV
Pinot Noir/Pinot Meunier/Chardonnay. Champagne, France. N/V
Chardonnay. Champagne, France. NV
Pinot Noir. Champagne, France. 2002
Chardonnay. Champagne, France. 2006
1 Liter
1 Liter
Junmai Daiginjo. From Shizuoka. Legendary Isojiman brewery crafted this special Sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. From the renowned brewery, Niizawa, an elegant and delicately balanced Yamada-Nishiki Junmai Daiginjo.
Junmai Ginjo. From Ibaraki. A combination of mellowness and sharpness with bright aromas like pineapple and passionfruit.
Junmai Ginjo. From Fukushima. Natural color of purple-black rise. Made with champagne method. Elegant with rich and soft sweetness.
Junmai Ginjo. From Ibaraki. Slightly cloudy nigori sake with slight acidity and a dry finish.
Gari Isojiman, Gari Hakurakusei, Gari Raifuku
Yamahai Ginjo Genshu. From Ishikawa. Fine rice particles are left in sake, leaving it hazy, with a silken texture and subtle sweetness.
mint and lemongrass. Premium sake layered and dense with flavor.
Limited Release. Daiginjo. From Fukui , An elegant Daiginjo named after the process of collecting sake drop by drop. A sake made to its perfection by Kokuryu Brewery. A clean and beautiful flavor.
Daiginjo. From Niigata. Defined and precise, faint floral notes of lilies and irises and a texture that floats across the palate. Matured at low temperature for two years before release.
Junmai Daiginjo. From Niigata. Polished to the limit and stored for two years, creating rich, smooth and deep flavors.
Junmai Daiginjo. From Ishikawa. Smooth as silk, with a gently enticing aroma, yet possessing the stalwart flavor of sakes brewed in the Hokuriku region. Aged unpasteurized at 23 degrees Fahrenheit for six months, then pasteurized and aged another eighteen months at the same temperature.
Junmai Daiginjo. From Yamaguchi. Unparalleled smoothness and clean complex flavors engulf the entire palate, followed by a stunning length of finish.
Junmai Daiginjo. Kimoto. From Fukushima. Complex, with a vigorous, animated vitality, and a completely satisfying balance. Beauty that surpasses the imagination.
Junmai Daiginjo. From Miyagi. Delicate structure, very fleeting texture, and flavors and aromas as fresh breeze through a strawberry patch.
From Mie. A clean, crisp and refreshing, single- pasteurized summer sake. Hint of pear, melon, grape, blueberry, and snowfall aromas.
From Niigata. A refreshing, soft unadorned finish. Smooth and easy drinking.
From Saga. Aroma of white flower and peaches. Refreshing acidity with a long and clean finish. Medium dry.
Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, Melon flavor with a dry finish.
From Ishikawa. Richness, hint of honey and herbs. Long and dry finish.
From Fukui. Smooth, well balanced, notes of banana and cocoa.
From Akita. Light and subtle. Hints of mangos and white grapes.
From Niigata. Muroka Nama Genshu. Aromas of fresh cut white peach and pineapple, supple and ending with a soft but definitive finish.
From Yamagata. Awarded Champion Sake at IWC. A fruity Sake with dense aromas, and a long lasting aftertaste.
From Niigata. Medium-full body with mild citrus notes and an incredibly long finish. Gohyaku Mangoku rice milled to 45%.
Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Junmai Daiginjo. From Mie. Aromatic with hints of melon, banana, and vanilla. Light, vibrant, and complex.
Tokubetsu Junmai, From Tottori. Dry Rice-Forward.
Daiginjo. From Ishikawa. Yamahai that is easily drinkable. Notes of honey and herbs. Dry finish.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Elegant plum liqueur. From Niigata. Sweet flavors, beautiful tartness. Koshino Ume plums macerated in premium Junmai Ginjo sake. Aged two years
Koshu Grapes, Yamanashi, Japan, 2023
Albariño, Rías Baixas, Spain, 2019
Chardonnay, San Luis Obispo Coast, California. 2023
Sauvignon Blanc, Sancerre, France, 2023
Chardonnay, Burgundy, France 2023
Sauvignon Blanc, Napa Valley, California, 2022
Chardonnay, Chassagne-Montrachet 1er Cru, Abbaye De Morgeot, Burgundy, France 2022
Merlot, Napa Valley, California, 2019
Cabernet Sauvignon, Alexander Valley, California, 2023
Pinot Noir, Willamette Valley, Oregon, 2022
Bordeaux Blend, Pomerol, France, 2017
Sangiovese, Merlot, Tuscany, Italy, 2013
Cabernet Sauvignon, Napa Valley, California, 2008/2009/2011
Cabernet Sauvignon, Napa Valley, California, 2010/2011
Bordeaux Blend, Napa Valley, California, 2008
Bordeaux Blend, Napa Valley, California, 2018
Glera, Veneto, Italy, NV
Chadney, Pinot Meunier, Chadnnay, Champagne, France, NV
Pinot Meunier, Chardonnay, Pinot Noir, NV
Chardonnay, CA 17/50, Champagne, France, NV
Pinot Noir, Meunier, Chardonnay, Champagne, France, NV
Chardonnay, Pinot Noir. Champagne, France, 2013
Cinsault, Provence, France, 2023
Barley Shochu. From Kagoshima. Aged in oak barrels for 3 years, rich, warm, and woody Shochu.
Rice Shochu. From Kumamoto. Specially crafted to accompany Sushi. Smooth texture and sweetness, hinting at the finest rice used in its production.
Kan no Ko Barley Shochu with Yuzu Soda, Baked Orange , Mint.
Gari Ichido Rose Sparkling Sake with Berries and Nigori Sake
6 Pieces of Gari’s Signature Sushi and 1 Chef’s Choice Roll
6 Kinds of Gari’s Signature Sashimi
One Fillet of King Salmon and Mixed Vegetables sautéed with Teriyaki Sauce, served with Mashed Potatoes and Rice on the side.
Organic mixed greens, tomato, carrots, bell pepper, homemade onion dressing.
Black seaweed, carrots, tofu skin, sesame seeds, mixed greens, tomato, homemade daikon dressing.
Peeled tomato with pickled ginger, micro greens, ginger-lemon vinaigrette.
Boiled vegetables tossed with sesame sauce. Choice of spinach or asparagus.
Boiled spinach with bonito flakes and dashi.
Black seaweed, carrots, tofu skin, sesame seeds.
Chilled eggplant with bonito flakes.
Miso, fish broth, tofu, seaweed, scallion. (Contains dairy)
Boiled soybean peas with salt.
Flash-fried shishito pepper with bonito flakes and homemade soy sauce.
Steamed shrimp dumplings (4 pieces).
Pan-fried dumplings. Pork with vegetables (5 pieces).
Grilled chicken and onion with teriyaki sauce (2 skewers).
Deep-fried bean curd (tofu) with tempura sauce.
Deep-fried shrimp (2pcs) and vegetables with tempura sauce.
Cubed lean blue fin tuna and avocado, with wasabi soy sauce.
Crispy sushi rice topped with spicy tuna mixed with fish roe (4 pieces).
Salt, garlic and ginger marinated Japanese fried chicken with yuzu kosho pepper mayo.
Grilled unagi eel over warm sushi rice, topped with avocado mousse, mentai (spicy cod roe) cream, and white sesame seeds.
Broiled black cod fish marinated with saikyo & yuzu miso.
3 pieces of sushi with crispy seaweed, topped with tuna, salmon, and yellowtail tartare.
Chopped fatty tuna served with sea urchin from Hokkaido, and Osciètre caviar from Europe with wasabi in the caviar tin.
Fresh oyster topped with sea urchin from Hokkaido and Osciètre caviar from Europe. Sashimi style (2 pieces)
Fatty tuna served with sea urchin from Hokkaido, and Osciètre caviar from Europe. Topped with homemade wasabi soy sauce. Available Sushi of Sashimi (2 pieces)
Available for select items only.
Six assorted nigiri sushi with toppings and one chef’s roll.“Tuna only “or “Tuna & Salmon Only” available for sushi set upon request
Six kinds of chef-selected sashimi with toppings
8 pieces traditional style nigiri sushi and one roll Served wtih Miso Soup (contains Gluten and Dairy)
15 pieces Assorted Sliced Raw Fish including Shrimp and Seared items. Rice on the side. Served with Miso Soup (contains Gluten and Dairy)
Organic free-range chicken. Sautéed with teriyaki sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
King salmon. Sautéed with teriyaki sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
Flour noodle soup with shrimp & vegetable tempura on the side.
3 Pieces of shrimp tempura and vegetable tempura. Served with tempura sauce and rice on the side.
Assorted vegetable tempura with 5 kinds, 2 pcs each. Served with tempura sauce and rice on the side.
5 Pieces of shrimp tempura and shiso tempura. Served with tempura sauce and rice on the side.
Fatty Tuna
Medium Fatty Tuna
Tuna
Striped Jack
Yellowtail
Red Snapper
Fluke
Salmon
Horse Mackerel
Sesame Marinated Mackerel
Vinaigrette Mackerel
Spanish Mackerel with Garlic Ginger Sauce
Raw Botan Shrimp Optional: fried head $1
Boiled Shrimp
Squid
Sea Urchin
Salmon Roe
Freshwater Eel
Sautéed Scallop
Fried Oyster with Miso Sauce
Egg Omelet
Fatty Tuna Scallion
Fatty Tuna with Pickled Radish
Yellowtail Scallion (Chopped)
Fried Oyster
Spicy Tuna
Spicy Scallop with Crunch
Spicy Shrimp Tempura
Eel Cucumber
Eel Avocado
Salmon Skin Scallion
Fresh Salmon (Chopped)
Tuna
California with Smelt Fish Roe
Cucumber
Avocado
Tuna with Tofu Puree
Fresh Salmon with Sautéed Tomato and Sweet Onion Sauce
Chopped Eel and Avocado with Crunch
Contains smelt fish roe
Junmai Daiginjo. Legendary Isojiman brewery crafted this special sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. Gentle clean nose and smooth drinkability. Dry with a hint of sweetness.
Junmai Ginjo. From Iwate. Fruit forward.
Daiginjo. From Ishikawa. Creamy with hint of mint.
Junmai Daiginjo Genshu. From Fukui. Yamadanishiki rice aged in French Oak Barrels. This is a unique sake with very distinct oak flavors.
Junmai Daiginjo. From Yamagata. Awarded Champion Sake at IWC (International Wine Challenge). A fruity sake with dense aromas, and a long lasting aftertaste.
Junmai Ginjo. From Saga. Refreshing acidity with a long finish. Medium dry.
Junmai Daiginjo Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Junmai Daiginjo. From Miyagi. Fruity aroma of apple and hint of spices. Firm Richness.
Junmai Ginjo Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, melon flavor with a dry finish.
Tokubetsu Junmai. From Tottori. Dry, rice-forward.
Junmai. From Hiroshima. Light with low alcohol. Great for an aperitif. Think of Riesling as a sake form.
Junmai Daiginjo. Rice polished down to 26%. Refined purity with a light umami of rice.
Limited Release - only 1 bottle. Junmai Daiginjo. From Fukui. Named after Kokuryu's founder. Sweetness that is easy to drink. Hint of melon peel and wild ginger flower.
Junmai Daiginjo Yamahai. From Nagano. Brewed with local rice and Masumi number seven yeast. Very light, elegant, and elevated sake.
Daiginjo. From Fukui. Balanced with umami undertones.
Junmai Daiginjo. From Hyogo. Rich aroma of rice by yellow apple and plum. Complex flavor with a hint of herb. Full body with a long finish.
Daiginjo Genshu Shizuku. From Tochigi. Elegant, smooth, light fruits.
Junami Daiginjo. From Shizuoka. Dry with semi fruity notes of peach and plum. Brewery suggest having this bottle cold to room temperature to enjoy new flavors.
Belgian style ale. Hint of Yuzu Citrus.
Belgian style ale. Hint of Sansho pepper.
ROSE. Grenache, Vermentino, Shiraz. Luberon, France. 2019
Chardonnay. Napa Valley, California. 2018
Sauvignon Blanc. France. 2019
Riesling. Rheinhessen, Germany. 2017
Pinot Grigio. Colli Orientali del Friuli, Italy. 2020
Chardonnay. Burgundy, France. 2020
Sauvignon Blanc. Sancerre, France. 2018
Sauvignon Blanc. New Zealand. 2019
Pouilly-Fume, France. 2019
Sauvignon Blanc. Napa Valley, CA. Full Btl 2018. Half Btl 2020.
Chassagne-Montrachet. 1er cru. Burgandy, France. 2015
Merlot. Central Coast, California. 2016
Cabernet Sauvignon. Napa, California. 2019
Sangiovese. Tuscany, Italy. 2017
Pinot Noir. Russian River Valley, California. 2013
Bordeaux Blend. Pomerol, France. 2017
Bordeaux Blend. Napa Valley, California. 2011
Cabernet Sauvignon. Napa Valley, California. 2011
Bordeaux Blend. Napa Valley, California. 2015
Glera. Prosecco, Italy. NV
Pinot Noir/Pinot Meunier/Chardonnay. Champagne, France. N/V
Chardonnay. Champagne, France. NV
Pinot Noir. Champagne, France. 2002
Chardonnay. Champagne, France. 2006
1 Liter
1 Liter
6 Pieces of Gari’s Signature Sushi and 1 Chef’s Choice Roll
6 Kinds of Gari’s Signature Sashimi
One Fillet of King Salmon and Mixed Vegetables sautéed with Teriyaki Sauce, served with Mashed Potatoes and Rice on the side.
Organic mixed greens, tomato, carrots, bell pepper, homemade onion dressing.
Black seaweed, carrots, tofu skin, sesame seeds, mixed greens, tomato, homemade daikon dressing.
Peeled tomato with pickled ginger, micro greens, ginger-lemon vinaigrette.
Boiled vegetables tossed with sesame sauce. Choice of spinach or asparagus.
Boiled spinach with bonito flakes and dashi.
Black seaweed, carrots, tofu skin, sesame seeds.
Chilled eggplant with bonito flakes.
Miso, fish broth, tofu, seaweed, scallion. (Contains dairy)
Boiled soybean peas with salt.
Flash-fried shishito pepper with bonito flakes and homemade soy sauce.
Steamed shrimp dumplings (4 pieces).
Pan-fried dumplings. Pork with vegetables (5 pieces).
Grilled chicken and onion with teriyaki sauce (2 skewers).
Deep-fried bean curd (tofu) with tempura sauce.
Deep-fried shrimp (2pcs) and vegetables with tempura sauce.
Cubed lean blue fin tuna and avocado, with wasabi soy sauce.
Crispy sushi rice topped with spicy tuna mixed with fish roe (4 pieces).
Salt, garlic and ginger marinated Japanese fried chicken with yuzu kosho pepper mayo.
Grilled unagi eel over warm sushi rice, topped with avocado mousse, mentai (spicy cod roe) cream, and white sesame seeds.
Broiled black cod fish marinated with saikyo & yuzu miso.
3 pieces of sushi with crispy seaweed, topped with tuna, salmon, and yellowtail tartare.
Chopped fatty tuna served with sea urchin from Hokkaido, and Osciètre caviar from Europe with wasabi in the caviar tin.
Fresh oyster topped with sea urchin from Hokkaido and Osciètre caviar from Europe. Sashimi style (2 pieces)
Fatty tuna served with sea urchin from Hokkaido, and Osciètre caviar from Europe. Topped with homemade wasabi soy sauce. Available Sushi of Sashimi (2 pieces)
Available for select items only.
Six assorted nigiri sushi with toppings and one chef’s roll.“Tuna only “or “Tuna & Salmon Only” available for sushi set upon request
Six kinds of chef-selected sashimi with toppings
8 pieces traditional style nigiri sushi and one roll Served wtih Miso Soup (contains Gluten and Dairy)
15 pieces Assorted Sliced Raw Fish including Shrimp and Seared items. Rice on the side. Served with Miso Soup (contains Gluten and Dairy)
Organic free-range chicken. Sautéed with teriyaki sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
King salmon. Sautéed with teriyaki sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
Flour noodle soup with shrimp & vegetable tempura on the side.
3 Pieces of shrimp tempura and vegetable tempura. Served with tempura sauce and rice on the side.
Assorted vegetable tempura with 5 kinds, 2 pcs each. Served with tempura sauce and rice on the side.
5 Pieces of shrimp tempura and shiso tempura. Served with tempura sauce and rice on the side.
Fatty Tuna
Medium Fatty Tuna
Tuna
Striped Jack
Yellowtail
Red Snapper
Fluke
Salmon
Horse Mackerel
Sesame Marinated Mackerel
Vinaigrette Mackerel
Spanish Mackerel with Garlic Ginger Sauce
Raw Botan Shrimp Optional: fried head $1
Boiled Shrimp
Squid
Sea Urchin
Salmon Roe
Freshwater Eel
Sautéed Scallop
Fried Oyster with Miso Sauce
Egg Omelet
Fatty Tuna Scallion
Fatty Tuna with Pickled Radish
Yellowtail Scallion (Chopped)
Fried Oyster
Spicy Tuna
Spicy Scallop with Crunch
Spicy Shrimp Tempura
Eel Cucumber
Eel Avocado
Salmon Skin Scallion
Fresh Salmon (Chopped)
Tuna
California with Smelt Fish Roe
Cucumber
Avocado
Tuna with Tofu Puree
Fresh Salmon with Sautéed Tomato and Sweet Onion Sauce
Chopped Eel and Avocado with Crunch
Contains smelt fish roe
Junmai Daiginjo. From Shizuoka. Legendary Isojiman brewery crafted this special Sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. From the renowned brewery, Niizawa, an elegant and delicately balanced Yamada-Nishiki Junmai Daiginjo.
Junmai Ginjo. From Ibaraki. A combination of mellowness and sharpness with bright aromas like pineapple and passionfruit.
Junmai Ginjo. From Fukushima. Natural color of purple-black rise. Made with champagne method. Elegant with rich and soft sweetness.
Junmai Ginjo. From Ibaraki. Slightly cloudy nigori sake with slight acidity and a dry finish.
Gari Isojiman, Gari Hakurakusei, Gari Raifuku
Yamahai Ginjo Genshu. From Ishikawa. Fine rice particles are left in sake, leaving it hazy, with a silken texture and subtle sweetness.
mint and lemongrass. Premium sake layered and dense with flavor.
Daiginjo. From Niigata. Defined and precise, faint floral notes of lilies and irises and a texture that floats across the palate. Matured at low temperature for two years before release.
Junmai Daiginjo. From Ishikawa. Smooth as silk, with a gently enticing aroma, yet possessing the stalwart flavor of sakes brewed in the Hokuriku region. Aged unpasteurized at 23 degrees Fahrenheit for six months, then pasteurized and aged another eighteen months at the same temperature.
Junmai Daiginjo. From Yamaguchi. Unparalleled smoothness and clean complex flavors engulf the entire palate, followed by a stunning length of finish.
Daiginjo. From Ishikawa. Aged 10 years at a low temperature. Elegant and rich, the sweetness of rice like Caramel and brown sugar, originates from long aging.
Junmai Daiginjo. Kimoto. From Fukushima. Complex, with a vigorous, animated vitality, and a completely satisfying balance. Beauty that surpasses the imagination.
Junmai Daiginjo. From Miyagi. Delicate structure, very fleeting texture, and flavors and aromas as fresh breeze through a strawberry patch.
From Mie. A clean, crisp and refreshing, single- pasteurized summer sake. Hint of pear, melon, grape, blueberry, and snowfall aromas.
From Niigata. A refreshing, soft unadorned finish. Smooth and easy drinking.
From Akita. Elegant and balanced with moderate acidity and a soft, clean finish. Notes of pear, rice pudding, and an earthy umami note.
From Saga. Aroma of white flower and peaches. Refreshing acidity with a long and clean finish. Medium dry.
Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, Melon flavor with a dry finish.
From Ishikawa. Richness, hint of honey and herbs. Long and dry finish.
From Fukui. Smooth, well balanced, notes of banana and cocoa.
From Akita. Light and subtle. Hints of mangos and white grapes.
From Niigata. Muroka Nama Genshu. Aromas of fresh cut white peach and pineapple, supple and ending with a soft but definitive finish.
From Yamagata. Awarded Champion Sake at IWC. A fruity Sake with dense aromas, and a long lasting aftertaste.
From Yamaguchi. Delicate floral and fruity aromas with a clean, elegant finish. Rice polished down to 23%
From Niigata. Medium-full body with mild citrus notes and an incredibly long finish. Gohyaku Mangoku rice milled to 45%.
Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Junmai Daiginjo. From Mie. Aromatic with hints of melon, banana, and vanilla. Light, vibrant, and complex.
Tokubetsu Junmai, From Tottori. Dry Rice-Forward.
Daiginjo. From Ishikawa. Yamahai that is easily drinkable. Notes of honey and herbs. Dry finish.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Elegant plum liqueur. From Niigata. Sweet flavors, beautiful tartness. Koshino Ume plums macerated in premium Junmai Ginjo sake. Aged two years
Domaine de la Potardiere, Val de Loire, France 2024
Sauvignon Blanc, Domaine de La Potardiere, Val de Loire, France 2025
Koshu Grapes, Yamanashi, Japan, 2023
Albariño, Rías Baixas, Spain, 2019
Chardonnay, San Luis Obispo Coast, California. 2023
Sauvignon Blanc, Sancerre, France, 2023
Chardonnay, Burgundy, France 2023
Sauvignon Blanc, Napa Valley, California, 2022
Chardonnay, Chassagne-Montrachet 1er Cru, Abbaye De Morgeot, Burgundy, France 2022
Merlot, Napa Valley, California, 2019
Cabernet Sauvignon, Alexander Valley, California, 2023
Pinot Noir, Willamette Valley, Oregon, 2022
Bordeaux Blend, Pomerol, France, 2017
Sangiovese, Merlot, Tuscany, Italy, 2013
Cabernet Sauvignon, Napa Valley, California, 2008/2009/2011
Cabernet Sauvignon, Napa Valley, California, 2010/2011
Bordeaux Blend, Napa Valley, California, 2008
Bordeaux Blend, Napa Valley, California, 2018
Glera, Veneto, Italy, NV
Chadney, Pinot Meunier, Chadnnay, Champagne, France, NV
Pinot Meunier, Chardonnay, Pinot Noir, NV
Chardonnay, CA 17/50, Champagne, France, NV
Pinot Noir, Meunier, Chardonnay, Champagne, France, NV
Chardonnay, Pinot Noir. Champagne, France, 2013
Cotes De provence Rose, Chateau Astros, France 2024
Cremant de Bordeaux Brut Sparkling Rose, NV
Cinsault, Provence, France, 2023
Barley Shochu. From Kagoshima. Aged in oak barrels for 3 years, rich, warm, and woody Shochu.
Rice Shochu. From Kumamoto. Specially crafted to accompany Sushi. Smooth texture and sweetness, hinting at the finest rice used in its production.
Kan no Ko Barley Shochu with Yuzu Soda, Baked Orange , Mint.
Gari Ichido Rose Sparkling Sake with Berries and Nigori Sake
Junmai Daiginjo. Legendary Isojiman brewery crafted this special sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. Gentle clean nose and smooth drinkability. Dry with a hint of sweetness.
Junmai Ginjo. From Iwate. Fruit forward.
Daiginjo. From Ishikawa. Creamy with hint of mint.
Junmai Daiginjo Genshu. From Fukui. Yamadanishiki rice aged in French Oak Barrels. This is a unique sake with very distinct oak flavors.
Junmai Daiginjo. From Yamagata. Awarded Champion Sake at IWC (International Wine Challenge). A fruity sake with dense aromas, and a long lasting aftertaste.
Junmai Ginjo. From Saga. Refreshing acidity with a long finish. Medium dry.
Junmai Daiginjo Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Junmai Daiginjo. From Miyagi. Fruity aroma of apple and hint of spices. Firm Richness.
Junmai Ginjo Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, melon flavor with a dry finish.
Tokubetsu Junmai. From Tottori. Dry, rice-forward.
Junmai. From Hiroshima. Light with low alcohol. Great for an aperitif. Think of Riesling as a sake form.
Junmai Daiginjo. Rice polished down to 26%. Refined purity with a light umami of rice.
Limited Release - only 1 bottle. Junmai Daiginjo. From Fukui. Named after Kokuryu's founder. Sweetness that is easy to drink. Hint of melon peel and wild ginger flower.
Junmai Daiginjo Yamahai. From Nagano. Brewed with local rice and Masumi number seven yeast. Very light, elegant, and elevated sake.
Daiginjo. From Fukui. Balanced with umami undertones.
Junmai Daiginjo. From Hyogo. Rich aroma of rice by yellow apple and plum. Complex flavor with a hint of herb. Full body with a long finish.
Daiginjo Genshu Shizuku. From Tochigi. Elegant, smooth, light fruits.
Junami Daiginjo. From Shizuoka. Dry with semi fruity notes of peach and plum. Brewery suggest having this bottle cold to room temperature to enjoy new flavors.
Belgian style ale. Hint of Yuzu Citrus.
Belgian style ale. Hint of Sansho pepper.
ROSE. Grenache, Vermentino, Shiraz. Luberon, France. 2019
Chardonnay. Napa Valley, California. 2018
Sauvignon Blanc. France. 2019
Riesling. Rheinhessen, Germany. 2017
Pinot Grigio. Colli Orientali del Friuli, Italy. 2020
Chardonnay. Burgundy, France. 2020
Sauvignon Blanc. Sancerre, France. 2018
Sauvignon Blanc. New Zealand. 2019
Pouilly-Fume, France. 2019
Sauvignon Blanc. Napa Valley, CA. Full Btl 2018. Half Btl 2020.
Chassagne-Montrachet. 1er cru. Burgandy, France. 2015
Merlot. Central Coast, California. 2016
Cabernet Sauvignon. Napa, California. 2019
Sangiovese. Tuscany, Italy. 2017
Pinot Noir. Russian River Valley, California. 2013
Bordeaux Blend. Pomerol, France. 2017
Bordeaux Blend. Napa Valley, California. 2011
Cabernet Sauvignon. Napa Valley, California. 2011
Bordeaux Blend. Napa Valley, California. 2015
Glera. Prosecco, Italy. NV
Pinot Noir/Pinot Meunier/Chardonnay. Champagne, France. N/V
Chardonnay. Champagne, France. NV
Pinot Noir. Champagne, France. 2002
Chardonnay. Champagne, France. 2006
1 Liter
1 Liter
6 Pieces of Gari’s Signature Sushi and 1 Chef’s Choice Roll
6 Kinds of Gari’s Signature Sashimi
One Fillet of King Salmon and Mixed Vegetables sautéed with Teriyaki Sauce, served with Mashed Potatoes and Rice on the side.
Organic mixed greens, tomato, carrots, bell pepper, homemade onion dressing.
Black seaweed, carrots, tofu skin, sesame seeds, mixed greens, tomato, homemade daikon dressing.
Peeled tomato with pickled ginger, micro greens, ginger-lemon vinaigrette.
Boiled vegetables tossed with sesame sauce. Choice of spinach or asparagus.
Boiled spinach with bonito flakes and dashi.
Black seaweed, carrots, tofu skin, sesame seeds.
Chilled eggplant with bonito flakes.
Miso, fish broth, tofu, seaweed, scallion. (Contains dairy)
Boiled soybean peas with salt.
Steamed shrimp dumplings (4 pieces).
Pan-fried dumplings. Pork with vegetables (5 pieces).
Grilled chicken and onion with teriyaki sauce (2 skewers).
Cubed lean blue fin tuna and avocado, with wasabi soy sauce.
Cubed fresh salmon and avocado, with wasabi soy sauce.
3 pieces of sushi with crispy seaweed, topped with tuna, salmon, and yellowtail tartare.
Broiled black cod fish marinated with saikyo & yuzu miso.
Chopped fatty tuna served with sea urchin from Hokkaido, and Osciètre caviar from Europe with wasabi in the caviar tin.
Fresh oyster topped with sea urchin from Hokkaido and Osciètre caviar from Europe. Sashimi style (2 pieces)
Fatty tuna served with sea urchin from Hokkaido, and Osciètre caviar from Europe. Topped with homemade wasabi soy sauce. Available Sushi of Sashimi (2 pieces)
Available for select items only.
Six assorted nigiri sushi with toppings and one chef’s roll.“Tuna only “or “Tuna & Salmon Only” available for sushi set upon request
Six kinds of chef-selected sashimi with toppings
A seasonal tasting featuring one small appetizer, eight chef selected nigiri, one handroll and soup. A perfect introduction to the Sushi of Gari omakase experience.
8 pieces traditional style nigiri sushi and one roll Served wtih Miso Soup (contains Gluten and Dairy)
15 pieces Assorted Sliced Raw Fish including Shrimp and Seared items. Rice on the side. Served with Miso Soup (contains Gluten and Dairy)
Organic free-range chicken. Sautéed with teriyaki sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
King salmon. Sautéed with teriyaki sauce and mixed vegetables. Served with mashed potatoes and rice on the side.
Served with rice and Tempura sauce
Fatty Tuna
Medium Fatty Tuna
Tuna
Striped Jack
Yellowtail
Red Snapper
Fluke
Salmon
Horse Mackerel
Sesame Marinated Mackerel
Vinaigrette Mackerel
Spanish Mackerel with Garlic Ginger Sauce
Raw Botan Shrimp Optional: fried head $1
Boiled Shrimp
Squid
Sea Urchin
Salmon Roe
Freshwater Eel
Sautéed Scallop
Fried Oyster with Miso Sauce
Egg Omelet
Fatty Tuna Scallion
Fatty Tuna with Pickled Radish
Yellowtail Scallion (Chopped)
Fried Oyster
Spicy Tuna
Spicy Scallop with Crunch
Spicy Shrimp Tempura
Eel Cucumber
Eel Avocado
Salmon Skin Scallion
Fresh Salmon (Chopped)
Tuna
California with Smelt Fish Roe
Cucumber
Avocado
Tuna with Tofu Puree
Fresh Salmon with Sautéed Tomato and Sweet Onion Sauce
Chopped Eel and Avocado with Crunch
Contains smelt fish roe
Junmai Daiginjo. From Shizuoka. Legendary Isojiman brewery crafted this special Sake just for Sushi of Gari. Velvety and elegant.
Junmai Daiginjo. From Miyagi. From the renowned brewery, Niizawa, an elegant and delicately balanced Yamada-Nishiki Junmai Daiginjo.
Junmai Ginjo. From Ibaraki. Slightly cloudy nigori sake with slight acidity and a dry finish.
Gari Isojiman, Gari Hakurakusei, Gari Raifuku
Yamahai Ginjo Genshu. From Ishikawa. Fine rice particles are left in sake, leaving it hazy, with a silken texture and subtle sweetness.
mint and lemongrass. Premium sake layered and dense with flavor.
Daiginjo. From Niigata. Defined and precise, faint floral notes of lilies and irises and a texture that floats across the palate. Matured at low temperature for two years before release.
Junmai Daiginjo. From Ishikawa. Smooth as silk, with a gently enticing aroma, yet possessing the stalwart flavor of sakes brewed in the Hokuriku region. Aged unpasteurized at 23 degrees Fahrenheit for six months, then pasteurized and aged another eighteen months at the same temperature.
Junmai Daiginjo. From Yamaguchi. Unparalleled smoothness and clean complex flavors engulf the entire palate, followed by a stunning length of finish.
Daiginjo. From Ishikawa. Aged 10 years at a low temperature. Elegant and rich, the sweetness of rice like Caramel and brown sugar, originates from long aging.
Junmai Daiginjo. Kimoto. From Fukushima. Complex, with a vigorous, animated vitality, and a completely satisfying balance. Beauty that surpasses the imagination.
Junmai Daiginjo. From Miyagi. Delicate structure, very fleeting texture, and flavors and aromas as fresh breeze through a strawberry patch.
From Mie. A clean, crisp and refreshing, single- pasteurized summer sake. Hint of pear, melon, grape, blueberry, and snowfall aromas.
From Akita. Elegant and balanced with moderate acidity and a soft, clean finish. Notes of pear, rice pudding, and an earthy umami note.
From Niigata. A refreshing, soft unadorned finish. Smooth and easy drinking.
From Saga. Aroma of white flower and peaches. Refreshing acidity with a long and clean finish. Medium dry.
Nama Genshu. From Hiroshima. Unpasteurized. Rich, creamy, Melon flavor with a dry finish.
From Ishikawa. Richness, hint of honey and herbs. Long and dry finish.
From Fukui. Smooth, well balanced, notes of banana and cocoa.
From Akita. Light and subtle. Hints of mangos and white grapes.
From Niigata. Muroka Nama Genshu. Aromas of fresh cut white peach and pineapple, supple and ending with a soft but definitive finish.
From Yamagata. Awarded Champion Sake at IWC. A fruity Sake with dense aromas, and a long lasting aftertaste.
From Niigata. Medium-full body with mild citrus notes and an incredibly long finish. Gohyaku Mangoku rice milled to 45%.
Kimoto. From Tochigi. Robust and profound without the typical funky elements of Kimoto.
From Yamaguchi. Delicate floral and fruity aromas with a clean, elegant finish. Rice polished down to 23%
Tokubetsu Junmai, From Tottori. Dry Rice-Forward.
Daiginjo. From Ishikawa. Yamahai that is easily drinkable. Notes of honey and herbs. Dry finish.
Daiginjo. From Fukui. Smooth, well balanced, notes of banana and cocoa.
Elegant plum liqueur. From Niigata. Sweet flavors, beautiful tartness. Koshino Ume plums macerated in premium Junmai Ginjo sake. Aged two years
Domaine de la Potardiere, Val de Loire, France 2024
Koshu Grapes, Yamanashi, Japan, 2024
Albarino, Galicia, Spain, 2025
Chardonnay, San Luis Obispo Coast, California. 2023
Sauvignon Blanc, Sancerre, France, 2024
Chardonnay, Burgundy, France 2024
Sauvignon Blanc, Napa Valley, California, 2023
Chardonnay, Chassagne-Montrachet 1er Cru, Abbaye De Morgeot, Burgundy, France 2022
Bordeaux Red Blend (Cabernet Sauvignon, Merlot), Medoc, France 2020
Cabernet Sauvignon, Combaillaux, France, 2022
Pinot Noir, Willamette Valley, Oregon, 2023
Bordeaux Blend, Pomerol, France, 2017
Sangiovese, Merlot, Tuscany, Italy, 2013
Cabernet Sauvignon, Napa Valley, California, 2007/2008/2009
Cabernet Sauvignon, Napa Valley, California, 2009/2010
Bordeaux Blend, Napa Valley, California, 2008
Bordeaux Blend, Napa Valley, California, 2011/2012
Glera, Veneto, Italy, NV
Pinot Meunier, Champagne, France, NV
Pinot Meunier, Chardonnay, Pinot Noir, NV
Chardonnay, CA 17/50, Champagne, France, NV
Pinot Noir, Meunier, Chardonnay, Champagne, France, NV
Chardonnay, Pinot Noir. Champagne, France, 2013
Cotes De provence Rose, Chateau Astros, France 2024
Cremant de Bordeaux Brut Sparkling Rose, NV
Cinsault, Provence, France, 2023
Barley Shochu. From Kagoshima. Aged in oak barrels for 3 years, rich, warm, and woody Shochu.
Rice Shochu. From Kumamoto. Specially crafted to accompany Sushi. Smooth texture and sweetness, hinting at the finest rice used in its production.
Plum Soda, Ginger Ale, Sliced Candid Ginger
Club Soda, Lime Syrup, Shiso and Lime
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