Sushi Neko

Crispy Golden Fries tossed in a Sweet caramelized Soy Sauce, Togarashi, Jalapenos and Wasabi Aioli

Pan fried, pork and vegetable dumplings, served with a seven spice soy dipping sauce

Crispy Brussel Sprouts with Chinese Sausage, Spicy Hoisin, Cotija cheese, Peanuts and Puffed Rice Noodles

Tossed with Szechwan Seasoning Salt, Toasted Pine Nuts, Sliced Jalapeno's, Chili Dipping Sauce on side

Deep fried marinated crispy chicken, seasoned salt, pepper, lemon wedge, sliced jalapeno

Japanese style deep fried shrimp and vegetables, served with a hot dashi dipping broth

Lump Crabmeat with Neko special seasoning served with sweet chili sauce and wasabi aioli

deep fry lobster croquette, served with Thai red curry coconut broth

Pounded Ribeye filled Spinach and Green Onions, grilled then Sliced and Served with House Made Tonkatsu

Marinated Yellowtail Collar that is Grilled and served with House Ponzu

Deep fried calamari with our Szechwan spices, Sliced Jalapenos and Wasabi Aioli sauce

Signature Crab Cake, Togarashi Aioli, Micro Salad, Chili Threads

House made Edamame Chili-Lime Hummus, Grilled Pita

Twice cooked Pork Belly, Asian Pickles, Shiitake, Asian BBQ Sauce

Wok Flashed Shishito Peppers & Asian Sausage tossed in House made Gochujang Sauce and Toasted Sesame Seeds

Neko style fried rice with egg and topped with scallions

House made Tonkotsu Broth, Pork Belly, Pickled Bamboo, Black Fungus, Chili Threads, Crispy Garlic, Shoyu Egg, and Nori

Crispy Pork Tenderloin, House-made Curry Sauce, Steamed Rice, Asian Pickles

Japanese rice noodle, chicken, spinach, crab meat, in a house made bonito broth served with two tempura shrimp

Julianne Vegetables, Diced Chicken, Stir Fry Sauce, Udon Noodles, Toasted Sesame Seeds, Green Onions

6 pieces of assorted nigiri sushi (Chef Selection). 2 pieces of a California Roll & 2 pieces of a Big Roll

4 pieces of assorted nigiri sushi (Chef Selection). 1/2 Tuna Roll & 1/2 Cucumber Roll

Sushi rice wrapped in seaweed

Sesame paste, spinach, sesame seeds. Outside: seaweed

Avocado, sesame seeds, and sushi rice wrapped in seaweed

Slices of fresh cucumber, sesame seeds, and sushi rice wrapped in seaweed

Pickeled daikon radish and sushi rice wrapped in seaweed

Salmon, wasabi. Outside: seaweed

Avocado, Cucumber, Crab Salad. Outside: sesame seeds

Yellowtail, green onions, wasabi. Outside: seaweed

Tuna, wasabi. Outside: seaweed

Tamago, Cucumber, Burdock Root, Takuan, Kampyo, Spinach, Crab Sticks. Outside: seaweed

Yellowtail, spicy sauce, green onion, chili sauce. Outside: seaweed

Tuna, spicy sauce, cucumber. Outside: seaweed

Cream Cheese, Shrimp, Masago, Spicy Sauce, Cucumber, Green Onion. Outside: seaweed

Salmon Skin, Burdock Root, Cucumber, Spicy Sauce, Green Onion, Masago. Outside: dried bonito flakes, eel sauce

Salmon, cream cheese, asparagus. Outside: seaweed

Shrimp, avocado, cucumber. Outside: masago

Salmon, lemon, masago, green onion, spicy sauce. Outside: seaweed

Softshell crab, avocado, cucumber. Outside: masago

Tempura shrimp, avocado, cucumber. Outside: masago

Tuna, shrimp, avocado, cucumber, macadamia nuts. Outside: masago

Cucumber and Avocado. Outside: freshwater eel, eel sauce, sesame seeds

Inside: Freshwater Eel, asparagus, cream cheese. Outside: Salmon, avocado, masago, spicy mayo, eel sauce, green onion and sesame seeds

(Tempura Salmon, Cream Cheese, Jalapeno Pepper), Spicy Sauce & Masago. Outside: seaweed

Salmon, Spicy Sauce, Avocado

Spicy Crab Salad, Cucumber, Avocado. Outside: masago

Crawfish, spicy sauce, masago, green onion, sesame oil. Outside: seaweed

Spicy crab salad, cream cheese, japanese mayo, asparagus. Outside: seared salmon, teriyaki sauce, chili sauce, jalapeno masago

Fried squid rolled in bread crumbs, spicy sauce, green onion, masago. Outside: seaweed

Real crab, masago, avocado, cucumber. Outside: sesame seeds

Freshwater eel, cucumber. Outside: tempura flakes, eel sauce

Crawfish, spicy sauce, masago, sesame oil. Outside: Salmon, eel sauce, spicy mayo, masago, green onion, sesame seeds

Tempura shrimp, cream cheese, spicy sauce. Outside: crab salad, tempura flakes, tobiko, eel sauce

Tempura shrimp and jalapeno, wrapped in soy paper. Topped with baked scallops and crawfish, tempura flakes, eel sauce, and scallions

Tempura shrimp, cucumber. Outside: freshwater eel, avocado, shrimp, masago, eel sauce

Tempura shrimp, avocado. Outside: crab sticks mixed with chili sauce, green onion, japanese pepper, sesame seeds

Shrimp, asparagus, avocado, cilantro, sesame seeds, wasabi mayo, horseradish sauce. Outside: seaweed

Tuna, cucumber, chili sauce. Outside: salmon, eel sauce

Yellowtail, jalapeno pepper, masago, nuclear sauce, cilantro

Crab salad, tempura bacon, cucumber. Outside: salmon, tuna, lemon, spicy sauce, eel sauce, avocado, green onion, sesame seeds

Tempura shrimp, tuna, masago, chili sauce, cucumber, avocado. Outide: japanese mayo

Tempura chicken, masago, spicy sauce, green onion, soy sauce. Outside: seaweed

Tuna mixed with soy sauce, sesame oil, japanese mayo, japanese pepper, flying fish roe, and rolled with cilantro, jalapeno pepper, avocado, gobo, and green onion

California roll wrapped with 5 pieces of fish (chef's selection)

Fried calamari, avocado, spicy sauce. Outside: baked crawfish, japanese mayo, green onion, eel sauce, japanese pepper

Crawfish, crab salad. Outside: freshwater eel, sesame seeds, masago, green onion, eel sauce, spicy sauce

Seared tuna, spring mix vegetables, spicy sauce, green onion, masago. Outside: eel sauce, sesame seeds

Tempura shrimp, chili sauce, crab sticks, cucumber, japanese mayo. Outside: seared tuna, avocado, goma sauce

Salmon, cream cheese, avocado

Smoked salmon, cucumber, masago, spicy sauce, cream cheese, green onion

Spicy crab salad, cucumber, avocado. Outside: tuna, avocado, wasabi mayo, chili sauce, sesame mayo, yuzu tobiko

Tempura shrimp, tempura bacon, cream cheese, cucumber, avocado, spicy sauce. Outside: salmon, masago, eel sauce

Tempura (salmon and cream cheese), tempura shrimp, masago, spicy sauce

Tempura (jalapeno and cream cheese), masago, green onion, spicy sauce. Outside: sweet shrimp, ponzu sauce, flying fish roe, sweet shrimp head

Soft shell crab, cream cheese, cucumber, masago, avocado. Outside: eel sauce, sesame seeds

Tempura shrimp, avocado, real crab, sesame seeds, japanese mayo. Outside: soy paper, japanese mayo

Tuna, cilantro, masago, chili sauce

Tempura (salmon and cream cheese), spicy sauce. Outside: seaweed

Crab sticks, japanese mayo, chili sauce, cilantro, cucumber, cream cheese. Outside: albacore, pine nuts, black sesame seeds, eel sauce, habanero masago

Tempura (asparagus, avocado, sweet potato), sesame seeds. Outside: eel sauce, sesame seeds

Fried jalapeno, asparagus, green onion. Outside: marinated grilled beef with spicy sauce, eel sauce, wasabi sauce, sesame seeds

Soft shell crab, salmon, cream cheese, masago, avocado. Outside: whole roll is deep fried, topped with eel sauce

California roll topped with baked spicy scallops, masago, green onion, sesame seeds

Freshwater eel, crab stick, cream cheese, masago, avocado. Outside: whole roll is deep fried, topped with eel sauce and spicy sauce

Cucumber, masago, green onion, cream cheese, spicy sauce. Outside: freshwater eel, eel sauce, sesame seeds

Tuna, sesame oil, green onion, japanese pepper, soy sauce

Scallops, spicy sauce, green onion, sesame oil, masago, kaiware

Tuna with nuclear sauce, and green onion

Salmon, sesame oil, green onion, ponzu sauce, sesame seeds

Sea urchin, yuzu sauce, quail egg, green onion. Outside: lemon. (Served in shot glass)

Sushi rice, crab salad, avocado, fresh chopped tuna, piled high into a delicious tower. Covered in spicy mayo and eel sauce

Tempura lobster, crab stick, flying fish roe, chili sauce, cilantro. Outside: avocado, eel sauce, black sesame seeds. Also served with side of seaweed salad, radish, cucumber, lobster meat, spicy sauce, and flying fish roe

Sashimi-grade Tuna topped with avocado and served with a thick ginger soy based sauce

Yellowtail-sashimi served with lemon, jalapeno slices, cilantro, served in ponzu sauce

6 slices of salmon wrapped around asparagus and topped with spicy sauce, masago, green onion and sesame seads on top

Try It Seared!

1 california roll, 8 pieces nigiri sushi (chef's selection), 1 piece tamago, miso soup

10 pieces of assorted fish (chef's selection) over sushi rice, miso soup

1 roll of your choice and 1 of each of the following: tuna, yelllowtail, albacore, salmon, smoked salmon, halibut, smoked trout, mackerel, crab, octopus, squid, shrimp, sweet shrimp, freshwater eel, sea eel, egg omelet, smelt roe, salmon roe, flying fish roe, sea urchin (when in season), scallop, quail egg, fatty tuna (when available), white tuna

Salmon, Shrimp, Freshwater Eel, Tamago, California Roll, New York Roll, Spider Roll, Spicy Tuna Roll. Substitutions will affect price

Albacore, Salmon, Halibut, Smoked Salmon, Octopus, Shrimp, Freshwater Eel, Tamago, Cucumber Roll, California Roll, New York Roll, Philadelphia, Tempura Roll, Spider Roll, Rock N Roll, 1/2 Big Roll, Spicy Tuna Roll

11 pieces of sliced raw fish (chef's selection) with sweet shrimp, miso soup

Spring mix, cherry tomatoes, sliced cucumbers, and carrots, with a side of house made ginger dressing

Silken tofu and fresh chopped scallions in a traditional miso broth

Ahi tuna seared to rare with black sesame seeds on top a bed of spring mix, hot spicy sesame ginger sauce

U-10 Shrimps and Scallop with Mussels in our Traditional Miso Broth with Chili Sauce, Garlic and Basil

Little neck Clams cooked in House Miso Broth, Green Onions

Creamy and smooth with a hint of sweet and fruity. Suntory Japanese Haku Vodka, Midori Melon Liqueur, Pineapple juice with a beautiful topping of whip cream and cherry on top

Refreshingly citrusy with a subtle dash of sweet. Nolet's Silver Gin, Fresh Lemon Juice, Simple Syrup, St. Germain Elderflower Liqueur, and a dash of Ango Bitters. Garnished with a Lemon twist and candied cherry

An Old Fashion take on the classic 'Between The Sheets' cocktail. Remy Martin 1738 Royal Cognac, Bacardi Rum, Fresh Lemon Juice, Demerara Simple served over a large rock and finished with a Flamed Orange Expression and Luxardo cherries

Perfect sweet note to end the night on. Whiskey Smith Chocolate Whiskey, Frangelico Hazel Liqueur, Kahlua Coffee Liqueur, Baileys, Heavy Whipping Cream, served with a Black Onyx Chocolate Sugar Rim and topped with a cherry

Bulleit Bourbon, Aperol, Simple Syrup, Fresh Lemon Juice, Garnished with Fresh Mint

Our signature Japanese Highball is made with Suntory Toki Whisky, soda water, and a lemon peel. Served in our Suntory highball glasses. The highball is a staple in Izakayas across Japan. It is a perfect drink for whisky in the summer. Try it regular or with a hint of ginger, just tell your server

Our take on a Japanese Mule, made with Suntory Haku vodka, Gekkeikan sake, Dashfire Mr. Lee's Secret Bitters, lemon juice, cucumber shrub, and ginger beer. Get one now, they go fast!

Our signature Sushi Neko Old-Fashioned, made with Mars Iwai Blue Label, Hella Cocktail Co ginger bitters, Angostura bitters, & Kuromitsu (Black Sugar Syrup) !! Served over a Vault Ice Sphere & Garnished With an orange peel

Tequlia infused with roasted shishito peppers and a hint of toasted sesame seeds, Cointreau orange liqueur, lime, agave simple, & a Togarashi salted rim

Bacardi Superior, Lychee Sake, Simple Syrup, Fresh Lime Juice, Orange Bitters

Ketel One Botanical "Grapefruit & Rose" Vodka, St. Germain, Grapefruit juice, Fresh Jalapeno

Strawberry and Shiso Leaf Infused Bombay Gin, Lime Juice, Simple Syrup, Bittercube Bolivar Bitters, & Club Soda

Grey Goose Essence white peach & rosemary, ginger beer & lime

Carafe for one or to share. Junmai, Dry with good minerality

New to Sake? Order a Sake Flight and choose 3 Sakes by the Glass to try

Shot of Hot Sake, dropped in Sapporo Beer. "Ichi...Ni...San...Sake Bomb!"

A Sushi Neko Exclusive!! (16oz Draft) Japanese-inspired rice lager by ANTHEM BREWING exclusively for Sushi Neko. Oio toasted rice, lotus & sultana hops, 4.4%ABV. Perfect to pair with fish or any japanese dish

For every bottle sold, $1 will be donated to OKC Memorial and Museum

Distilled from barley and aged in oak bourbon whiskey barrels, creating a mellow taste and golden color. Nose is mainly wood, barrel notes. Tastes of toasted vanilla and green rye spices. Pair with grilled red meat or Chef J's charcuterie board. Good gateway for those who love bourbon/whiskey/scotch

Roku is "6" in Japanese, so six unique Japanese botanicals were used to create this gin along with eight traditional gin botanicals. The six Japanese botanicals include the sakura flower, sakura leaf, sencha tea, gyokuro tea, sansho pepper, and yuzu peel

This vibrant green, original melon liqueur explodes with the fresh flavor of Japanese melons

A rice-based, single-distillation shochu. This process allows for greater complexity, so look for aromas of pear, jasmine rice, delicate white flowers, and rainwater. The palate is more savory with flavors of salted pear, mineral, green olive, and lemon pith

The Japanese Craft Vodka. Haku is the premium Japanese craft vodka. Made with 100% Japanese white rice, the name Haku means "white" in Japanese. The word can also be read as "brilliant". Filtered through bamboo charcoal, Haku has an unparalleled soft, round, and subtly sweet taste

Botanicals including roselle (from the hibiscus family), guava leaves, and long pepper, but the most interesting addition is goya, the green, bumpy Okinawan bitter melon. At 47% ABV, it's bursting with floral flavours, tropical fruit, and green notes from the bitter melon

With an emphasis on the Japanese pear, "Nashi", this special product of Tottori prefecture draws upon 9 botanicals; juniper berries, coriander seed, orange peel, yuzu peel, Japaneseginger, green tea, cherry blossom and black pepper

Blend of imported malt and grain creates a rich and round flavor ending with a sharp, bright finish. Gentle aromatics of raw honey, old temple incense, dried herbs and hint of sherry barrels. Delightful to use in cocktails or our Japanese Highball

Eigashima Shuzo (known as White Oak Distillery in Japan) is one of Japan's oldest family-run distilleries. An excellent introduction to the Japanese whisky category. Designed to be an approachable, sipping whisky, Akashi Whisky has a malty, citrusy characteristic complemented by hints of salinity due to its coastal location. This whisky is distilled from wheat, barley and rye with notes of subtle peat, aged in ex-bourbon, barley shochu, and sherry barrels. Tasting Notes - Vanilla and pine nuts delight on the palate, leading to a long, wheaty finish. The nose is slightly fruity with hints of lemon, cherry, toffee, oats and sea air. The palate is perfectly clean & easy with a touch of peat on the finish

Luminous. Delicate. A transparency that unveils complexity. Color: Amber Tasting Notes - Nose: Rose, lychee, hint of rosemary, mature woodiness, sandalwood. Palate: Honey like sweetness, candied orange peel, white chocolate. Finish: Subtle, tender long finish, with hint of Mizunara (Japanese oak)

A premium blend of whiskies, aged up to 12 years in barrel with a minimum malt whisky content of 40%. Light in style with a rich backbone of malt whisky character. Cereal notes and a light sweetness. Tasting Notes - Light, Cereal Grain, Citrus, Honey, Balanced

Looking for something fruity, easy-drinking and unique, look no further than Akashi Ume Plum Whisky, inspired by the traditions of Umeshu (Plum Wine). Freshly harvested, Japanese Ume (ooh-meh) sour plums are added directly to matured barrels of Akashi (white label) Whisky and aged for approximately 6-10 months depending on the season. Akashi Ume can be sipped neat, on the rocks, served with soda. Tasting Notes - Bright plum notes with hints of apricot, raisin jam, and honey. Smooth and sweet with a touch of acidity on the finish

Tasting Notes: Nose / Aroma / Smell On the nose you'll find carnations and orchard fruits in addition to vanilla and caramel notes. Flavor / Taste / Palate The palate opens with menthol and vanilla extract over notes of wet oak, bitter orange, and burnt demerara sugar. Finish The finish is medium-length with a lingering heat. A corn-forward Whisky from Japan aged in ex-Bourbon casks for a Bourbon-inspired profile. Mars Iwai Blue Label Whisky is a "Bourbon-inspired" dram. The mash bill is approximately 75% corn and 25% malted barley to facilitate fermentation and open up the floral aromatics. The Spirit is aged in ex-Bourbon casks as well, lending even more Bourbon flavors to each sip. The resulting Spirit is bottle in a double-hopped bottle at 40% ABV

Tasting Notes; Nose / Aroma / Smell Grapes, Sherry, peat. Flavor / Taste / Palate Peppery, cherry, toffee, honey, ginger spice. Finish Long, crisp, rounded. Mars Shinshu Iwai Tradition Whisky is named after Kiichiro Iwai, also known as "The Silent Pioneer of Japanese Whisky," Iwai-san and former mentor of Masataka Taketsuru, the founder of Nikka and Suntory Whisky. Iwai sent Taketsuru to Scotland to learn the art of whisky-making. And he became the first Japanese to learn the art, Taketsuru returned to Japan, presenting a Whisky-making report -the Taketsuru Notes- to Iwai. This special Japanese blend is distilled with the waters that pass through granite rock, which is high in natural minerals. Iwai is a blended Whisky, made of both single malts, grains, and blended Whiskies. This mixture is then aged in a combination of ex-Bourbon, ex-Sherry, and ex-Wine casks, creating a perfect trifecta of harmonious flavor. Shinshu's Whiskies are quality manifestations of their longstanding history of distilling. "Kame no kou yori toshi no kou": "Wisdom gotten from age is better than the shell of a tortoise." With age comes wisdom, and damn good Whisky

Tasting Notes: Honey, caramel, Japanese plum, balanced oak, peat and toffee with hints of sandalwood and green tea. Sensi Whisky hails from Yamanahsi Prefecture, the birthplace of Japanese Whiskey. A harmonious blend of malt and grain. It ages to perfection in Mizunara (Japenese Oak) barrels. Our mizunara barrels give Sensei its distinctive flavor, one desired by all because of the complexity in aging with barrels of this wood. The taste of sandalwood is present, a precious ingredient in Oriental incense used for aromatherapy, meditation, and spiritual ceremonies. To others, the taste will suggest a faint hint of coconut. So, we fused together rare whiskey, finest malt whiskeys from the rest of the world, and the highest quality pure spring water from Japan to create this remarkable blend

Tasting Note: Nose: Lemon curd and buttery grain sweetness, with mint white chocolate and fragrant wood. Palate: Fresh, oily malt, with hints of orange and sherry influence alongside creamy coconut. Finish: Lasting notes of chocolate and creamy vanilla. Here we have a blended whisky, Shinobu, which translates as "perseverance" or "patience" in Japanese. A marriage of 50% malt and 50% grain whisky, it's first matured in sherry and bourbon casks before a finishing period in Japanese Mizunara oak adds nice buttery and woody notes

Tasting Note: Nose: Stewed stone fruit and red berries, with creamy oak and mint white chocolate. Palate: Lemon curd and citrus peel lead into oak char, chai spices and floral oak. Finish: Toasty oak and underripe red fruit linger. Like its sister vintage drams, Shinobu Pure Malt Japanese Whisky has spent most of its time aging in ex-Bourbon and ex-Sherry casks. Then it was finished in those rare and delightfully expensive Mizunara oak barrels. It is a blend of 100% malt Spirits, with masterfully balanced profile. But Whisky-lovers will notice the influence of the Mizunara right away — with dense, wood-forward notes

Tasting Notes: Nose: aromas of yuzu, sugar snap pea and apple cider donut. Palate: shows notes of cocoa, fresh mint, and waffle with a rounded mouthfeel, in part from the soft water source. Finish: showcases more sweet baking spice notes with pink peppercorn and barley. Sunday's Whisky is aged 3-9 years at cask strength in mostly ex-bourbon casks, with some whisky being aged in port, sherry, and wine casks to allow Yamaguchi-san to perfect the blend utilizing the varying flavors that each cask has imparted. The diurnal temperature shifts of Koriyama allow the casks to expand and contract to accelerate the process of aging. The whisky is then blended before adding the pristine, alkaline water from the nearby springs of Koriyama

Tasting Notes: Nose: Elegant, balanced with ripe fruit, hint of spices coming from the oak. Palate: Rich, floral & complex with spices, vanilla and chocolate. FINISH: Refined finish with a mouthful of oak. A tribute to the province that has been Matsui distillery's home since 1910. The Tottori range is composed of several Japanese whiskies. The use of the clean and fresh water from Tottori natural streams is key to the process. Tottori Blended Whisky expresses Matsui's 100+ years expertise in the art of aging and blending spirits! Aged 3 years in toasted oak. For a more authentic, pure and unique taste it has not been chill-filtered

Tasing Notes: Nose: Basil, green apple, honey. Palate: Grapefruit, green grapes, peppermint, thyme. Finish: Subtly sweet and spicy finish with a hint of vanilla oak, white pepper and ginger. A blended whisky from Suntory's three distilleries: Yamazaki, Hakushu and Chita. Toki has a different composition to another Suntory blend, Hibiki, as its main components are Hakashu single malt and Chita grain whisky.b Toki' means 'time' in Japanese. Try it in our signature highball

Shows a clear and light pale golden color. Its rich sweetness and freshness reveal gentle and soft scents of wheat bread, orange peel, white peach and cotton candy. This whisky is composed of an unusual blend of 40% barley, (with a small percentage of the barley being peated), 30% wheat and 30% corn. The malted barley and grain whisky in this blend all come from the Kojiki distillery, located in the Kansai area close to Kyoto along the shore of lake Biwa, the largest freshwater lake in Japan. Twice distilled in Kojiki traditional pot stills, then aged for three years in Bourbon barrels, this whisky is then finished for three months in Sauternes barrels and for four months in Champagne casks

Yamato was created by Aiko Importers after contacting one of the largest distilleries in the Yamanshi Prefecture and learning of excess barrels of Japanese Whisky that had not been assigned to a market and could be acquired. Aiko, under Japanses authority, was able to contract for this whisky, and developed the Yamato label to be bottled exclusively as a Small Batch Japanese Whisky. This whisky is a blend of malted barley Scotch whisky and selected Japanese grain that was grown in the Yamanashi Prefecture. The cold winters and fiery summers gives a rich flavour quality to the grain. The unique geographical location allows the whisky an intense maturation period, thereby losing a considerable amount as the "angel's share". To maintain the products natural character it is non-chill filtered. It is a blend of 3-8 year old whiskies aged in Mizunara Oak barrels. Tasting Notes: Nose: Distinctly confident liquorice-bourbon notes with near perfect bitter-sweet balance; burnt honeycomb and toffee also abound.Taste: Outstanding richness and sheen to the enormous barley-oak sweetness; again there is big bourbon influences with all the associated liquorice and molasses sugar. The barley adds an extra dimension. Finish: Long, wonderfully layered oak, offering variations on the sweet/dry theme, with some creamed toffee at the death

Due to Eigashima's coastal climate, Akashi whiskies impart a unique briny quality that is especially apparent in the Akashi Single Malt. Aged approximately 5-8 years in ex-Bourbon, sherry, brandy and barley casks, this whisky's prominent notes of salted caramel and subtle peat boasts a long, buttery finish. Tasting Notes - Salted caramel, yellow apple, brown sugar, angelica fruits, mild peat

Tasting notes - Nose / Aroma / Smell The aroma is delicate and soothing with notes of rose petals, wild honey, toffee, and coconut cream. Flavor / Taste / Palate The flavor profile is elegant and smooth with light tannins and gentle notes of almond cookies, ripe red plum, vanilla, and tea. Finish Medium length with a lingering notes of toasted almond, banana, and coconut

tasting Notes Nose / Aroma / Smell A deep and rich perfume of jasmine and honey. Flavor / Taste / Palate A delicate balance of vanilla and mint with a sweet hint of toasted wood and cardamom. Finish Smooth and satisfying. Kurayoshi 18 Year Old Pure Malt Whisky is the most significant Whisky produced by Matsui Shuzo so far. It's their top-of-the-line dram, and one of the older Malts available from any producer in Japan. It's a 100% malted barley Whisky, sourced from distilleries around Scotland, before making their way to Japan, where it is blended with Japanese Whisky, aged and cut to proof with the legendary volcanic stone filtered waters of Tottori Prefecture

Tasting Notes: Nose: Almond, faint hints of fresh orange and melon, sawdust spiciness. Palate: Baking spices and citrus once again. A light whiff of spring blossom later on. Finish: White pepper heat and vanilla sponge cake. A single malt whisky distilled in the rich, natural environment of Tottori and aged in cherry wood casks. Combined with the malt aroma and bitter flavor of unblended whisky, a faint, sweet, crisp smell of cherry blossom spreads throughout the mouth. This masterpiece, carefully crafted with heart and passion, is brought to proof with high-quality natural spring water from Mt. Daisen

Tasting Notes: Nose / Aroma / Smell The delightfully floral aroma wraps around notes reminiscent of Sake. There's prominent oak and fruit on the nose as well. Flavor / Taste / Palate It's a deep and complex one. The brandy-cask sweet fruit notes are obvious on the palate with green apples and pears especially prominent. The oak spice rounds it up nicely. Finish Finishes long with fruity, rice, and oak notes slowly fading. There's a unique family-run distillery on the southern Japanese island of Kyushu, near the source of the Kuma River, that was founded in 1872 and goes by the name Ohishi. We all know that the Japanese take their Single Malts seriously ― and so do we ― but this one is a special case. For starters, it's not a Single Malt at all, as it's made from rice! Where distilleries usually use malted barley, Ohishi uses Japan's favorite grain to create this superb cousin of Sake or Shochu. The 6th generation Master Distiller Kazunori Oishi doesn't settle for just any old type of rice either: apart from their own hinohikari rice they also use local mochi rice as well as organically-farmed gohyakumangoku, where koi carp are employed for weed control

Distilled by the legendary king of Japanese distilling: Ichiro Akuto. Tasting Notes - Nose: Peach, dried apricot, sweet butterscotch and citrus zest aromas. Palate: Toffee first, followed by gingerbread, tropical fruits, black pepper and fresh cut hay. Finish: medium length with vanilla and dried tropical fruit

Tasing Notes: Nose: Basil, pine needle, green apple. Palate: Sweet pear, mint, kiwi. Finish: Green tea, subtle smoke. Straight from the untouched forests, soft and crisp waters and mountains of the Southern Japanese Alps, it is no wonder that Hakushu is a "green and fresh" whisky. Created by the dream for a new type of whisky of Keizo Saji, the second master blender, the unique taste made in distinct four seasons in high altitude is praised by the most curious whisky connoisseurs and lovers of gastronomy. Its crisp and vibrant feel, unique in a single malt whisky, enlivens and liberates your senses

Nose / Aroma / Smell: The aromas of peach and apricot cobbler, lemon zest, and granola waft over creamy toffee. Flavor / Taste / Palate: The palate has vanilla and toffee up front with tropical fruit, pepper, and lemon grass on the back of the tongue. Finish: Medium length with more tropical fruit and lingering butterscotch notes

Tasting Notes: Nose / Aroma / Smell Balanced with berry, lemon grass, and dark chocolate. Flavor / Taste / Palate Citrus zest and field greens on the front palate with Sherry and young strawberries on the back. Finish Medium length and lightly tart. Matsui Shuzo Distillery was founded in 1910 northwest of Kyoto on the facing the Sea of Japan in Tottori Prefecture. Importantly, the distillery is within sight of Mount Daisen — a volcanic peak rising more than a mile above the surrounding fertile plains. This is significant because the spring water used to distill their Sake, Shōchū, and Whisky and bring it to proof has filtered through volcanic stone for eons — resulting in significant purity and a unique, soft mineral composition

Tasting Notes: Nose: Good body with plenty of nut oils and zest, a pleasant floral character with a little tropical fruit and a rooty note. Palate: Smooth and soft with good sweetness and winter spice. A lovely citrus note develops with more tropical fruit notes and a little rum. Finish: Medium with fruit and zest. Yamazaki is Suntory's flagship single malt whisky, from Japan's first and oldest malt distillery. This 12 year old first came onto the market in 1984 and was the first seriously marketed Japanese single malt whisky. Since then, it has acquired something of a cult following, and for good reason! A wonderfully elegant and smooth single malt that's certainly not lacking in flavour

For Valentine's Day enjoy our Special Heart Shaped Chocolate Mousse layered cake from local bakery La Baguette. It is the perfect size for two to share and served with 'Love' written in chocolate on the plate

Layered Chocolate Mousse & Chocolate Cake, Caramel and Chocolate Sauce, Chantilly Cream Topped with a Cherry

Crispy Tempura Banana, Miso Caramel, Vanilla Ice Cream, Chocolate Croquant

Fish-Shaped Waffle Filled with Red Bean Paste Served with Mochi Green Tea Ice Cream

Vanilla Panna Cotta topped with Chocolate Coffee Mouse, Chocolate Croquants, Wafer Cookie

Warm Chocolate Cake filled with Chocolate Ganache, Vanilla Ice Cream, Miso Caramel

Vanilla or Green Tea Ice Cream Served with Chantilly Cream

Strawberry Vegan Filling Layered Between Vanilla Cake