Eat Bar & Patio Haraheri
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Japanese Patio Dining with Garden Views
valutazione
Recensioni
fotografia
menù
chili oil and garlic pan-fried edamame green soy beans
house sesame "aedoko" dressed assorted seasonal vegetables
today's aged 3 kinds sashimi on cold pink rock salt, olve oil, black pepper
green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise
oven baked spiced bone-in whole chicken with chiyu (chicken oil)
assorted tori oden served in a cray pot, udon noodle and egg to add after
grilled harami beef skirt steak, home made gochujang and garlic chips
eight pieces of seared pickled mackerel sushi served with japanese mustard
homemade sea salted sake kasu ice cream
chili oil and garlic pan-fried edamame green soy beans
chicken breast, onion, cucumber and jelly fish salad with sesame dressing
ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips
green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise
marinated in special houser batter, side garlic mayonnaise
prawn tempura with cilantro pesto & sriracha mayonnaise
grilled harami beef skirt steak, home made gochujang and garlic chips
fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko
homemade sea salted sake kasu ice cream
chef's choice of 5 kinds oden stewed in a a traditional fish and kelp dashi broth and chicken stock for adding depth and richness to it (items may be different form the picture)
deep fried tofu bag with a "mochi" rice cake filling
tube-shaped fish cake, made with sea bream and pacific cod surimi
white, triangle shaped fish cake made with white fish surimi and mountain potato
pan-fried beaten egg with dashi broth
knotted translucent, gelatinous noodles made from konnyaku taro
boiled and peeled free range egg
deep-fried "kinugoshi" soft tofu
carefully chamfered, thick-sliced, parboiled daikon radish
chili oil and garlic pan-fried edamame green soy beans
ginger shojin dashi marinated eggplant with scallion and "shichimi" pepper
green bean fritters served with side roasted garlic soy-nnaise
deep-fried brussel sprouts with garlic salt
kombu marinated cauliflower karaage with side roasted garlic soy-nnaise
house sesame "aedoko" dressed assorted seasonal vegetables
konbu based soy and mushroom cream udon noodles with truffle, morel, shiitake, enoki and porchini
wasabi marinated octopus and wasabi stem, served with 5 pieces of "nori" seaweed
chicken breast, onion, cucumber and jelly fish salad with sesame dressing
Prawn and avocado tartar salad with bed of greens with shrimp chips. Sweet soy glaze and wasabi mayo dressing
ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips
deep-fried ume marinated squid with black haccho-miso sauce and sparkles of sansho pepper
marinated in special houser batter, side garlic mayonnaise
daikon puree and yuzu ponzu sauce on top with chopped scallions
sweet and sour sauce marinated, topped with house shibazuke tartar sauce and chopped scallion and sesame
sea Salted grilled pork jowl with yuzu kosho ponzu
prawn tempura with cilantro pesto & sriracha mayonnaise
garlic butter soy beef tongue steak, green bean puree and garlic chips
roasted cha-shu duck breast with seared miso mayonnaise, scallion and shichimi pepper
grilled harm beef skirt steak, home made gochujang and garlic hips
garlic butter grilled beef tongue steak on rice with dashi broth, topped with nori seaweed, scallion and wasabi
eight pieces of seared pickled mackerel sushi served with japanese mustard
six pieces of block shaped, cajun salt seared salmon sushi with lemon pepper and lime jelly, topped with pea shoot
fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko
green tea, vanilla
homemade sea salted sake kasu ice cream
Sweet red bean paste filled fish shaped mochi rice cake with a side of green tea ice cream
The original. The icon. Sapporo Premium Beer is a refreshing lager with a crisp, refined flavour and a clean finish. The perfect beer to pair with any meal and any occasion. Kampai!
Laid back malts and hopped, this English West Coast hybrid style is a light pale ale with a moderate bitterness
An aromatic and delicious west coast IPA with a balanced aroma and good bitterness that will please any fan the style
With aromas of blueberry jam, hickory & a hint of rose, this full bodied wine exhibits flavours of black cherry, dark plum & vanilla. You'll find balanced hints of barrel spice & leather on the finish
Sauced from six different vineyards, this fresh, juicy yet solid Pinot Noir has hints of cherry scents oak and pine
This Pinot Gris shines with fresh fruit! Fragrances of white peach melon and green apple are followed by a bright core of tree-fruit flavours. Fresh, crisp, clean and fun
Cuvee white No.2 opens up with soft aromas of lychee and rose petals. The Sylvaner takes over the mid-palate and provides a beautiful minerality and texture, not to mention a punch of green apples. Finishes withe a beautiful acid backbone that leads to a lengthy finish, think energizer bunny
Aromas of Bartlett pear and orange zest are enhanced by a well-rounded south feel and balanced acidity. Notes of crisp red apple and pronounced mineralogy lingers on the finish
this slightly off-dry medium bodied Rosé is crisp, bright and refreshing with a long clean and dry finish with flavours of cherry, cranberry and citrus
Graceful and elegant, this well-balance sake is a great cold sake with notes of ripe melons leading to a dry, wistful clean finish
A very dry sake made from Yamada Nishiki rice, this sake has a very elegant and clean finish
This dry sake made from Yamada Nishiki rice is a full bodied sake with hints of tropical fruits and nuts
The Guu exclusive original sake is designed perfectly to izakaya style food. This sake is as crisp as a Riesling and pairs well with food as a hot and cold sake
This sake made from Tama Sakae rice has a light aromatic scent to it, as well as rich but mellow flavour
This sake made from Fukunohara rice maintains a great balance between acidity and sweetness. It has a clean and nutty finish
This sake is made with special brewing rice "Iwai Mai" grown locally in Kyoto, carefully polished to 55% and made with the No.1 voted pure water in Japan, makes this sake incredibly smooth & clean taste with a fresh aroma
Wafting, opulent aromas that settle to a classic very, rich and smooth finish served cold
wodka, clamato, yuzu kosho, Worcester sauce and garnished with vegetable oshitashi of the day
sake, rum, ramune, mint & lime
melon liqueur, 7up and sake ice cream
gin, yuzu syrup, lemon juice and tonic
raspberry liqueur, peach liqueur, strawberry pure and tonic
lychee liqueur, calpico and famine
sake, plum wine, peach liqueur, lychee liqueur, raspberry liqueur, 7up with seasonal fruits infusion
(limited for 10 servings a day) 3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, bang bang g salad, grilled fish, vegetable pickes & kobachi
chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, bang bang g salad, vegetable pickles & kobachi
cauliflower karaage, ingen fries with soy-naise, kabocha croquette, potato salad, egg plant agebitashi, gomaae, creamed brussel sprouts, spicy fried tofu & today's kobachi
wagyu hamburg steak, chicken sushi rice omelette, takoyaki, ebi fry & kabocha croquette
haccho miso-glace, sunny side up, mozzarella cheese
haccho miso-glace, 2 pieces of ebi fry
haccho miso-glace, sunny side up
haccho miso-glace, mozzarella cheese
daikon puree, ponzu, nori seaweed
haccho miso-glace sauce
choose you sauce, size and toppings
Chef's choice of sustainably farmed or locally caught sashimi, side salad
sweet soy stewed fatty sliced beef, tofu & vegetables in a hot stone bowl with a soft egg dipping on the side
sweet & sour chicken karaage, "shibazuke" tartar sauce, sliced cabbage
Crispy panko breded pork loin with tonkatsu sauce, sea salt & lemon, oroshi ponzu, wagarashi and sliced cabbage.
green tea leaf smoked fish of the day, side salad
topped with crispy pork loin cutlet
dashi based haccho miso curry soup topped with 2 pieces of ebi fry, ajitama egg, green onion, shikimi pepper
dashi based haccho miso curry soup topped with ajitama egg, green onion & shichimi pepper
chili oil and garlic pan-fried edamame green soy beans
house sesame "aedoko" dressed assorted seasonal vegetables
today's aged 3 kinds sashimi on cold pink rock salt, olve oil, black pepper
green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise
oven baked spiced bone-in whole chicken with chiyu (chicken oil)
assorted tori oden served in a cray pot, udon noodle and egg to add after
grilled harami beef skirt steak, home made gochujang and garlic chips
eight pieces of seared pickled mackerel sushi served with japanese mustard
homemade sea salted sake kasu ice cream
chili oil and garlic pan-fried edamame green soy beans
chicken breast, onion, cucumber and jelly fish salad with sesame dressing
ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips
green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise
marinated in special houser batter, side garlic mayonnaise
prawn tempura with cilantro pesto & sriracha mayonnaise
grilled harami beef skirt steak, home made gochujang and garlic chips
fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko
homemade sea salted sake kasu ice cream
chef's choice of 5 kinds oden stewed in a a traditional fish and kelp dashi broth and chicken stock for adding depth and richness to it (items may be different form the picture)
deep fried tofu bag with a "mochi" rice cake filling
tube-shaped fish cake, made with sea bream and pacific cod surimi
white, triangle shaped fish cake made with white fish surimi and mountain potato
pan-fried beaten egg with dashi broth
knotted translucent, gelatinous noodles made from konnyaku taro
boiled and peeled free range egg
deep-fried "kinugoshi" soft tofu
carefully chamfered, thick-sliced, parboiled daikon radish
chili oil and garlic pan-fried edamame green soy beans
ginger shojin dashi marinated eggplant with scallion and "shichimi" pepper
green bean fritters served with side roasted garlic soy-nnaise
deep-fried brussel sprouts with garlic salt
kombu marinated cauliflower karaage with side roasted garlic soy-nnaise
house sesame "aedoko" dressed assorted seasonal vegetables
konbu based soy and mushroom cream udon noodles with truffle, morel, shiitake, enoki and porchini
wasabi marinated octopus and wasabi stem, served with 5 pieces of "nori" seaweed
chicken breast, onion, cucumber and jelly fish salad with sesame dressing
Prawn and avocado tartar salad with bed of greens with shrimp chips. Sweet soy glaze and wasabi mayo dressing
ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips
deep-fried ume marinated squid with black haccho-miso sauce and sparkles of sansho pepper
marinated in special houser batter, side garlic mayonnaise
daikon puree and yuzu ponzu sauce on top with chopped scallions
sweet and sour sauce marinated, topped with house shibazuke tartar sauce and chopped scallion and sesame
sea Salted grilled pork jowl with yuzu kosho ponzu
prawn tempura with cilantro pesto & sriracha mayonnaise
garlic butter soy beef tongue steak, green bean puree and garlic chips
roasted cha-shu duck breast with seared miso mayonnaise, scallion and shichimi pepper
grilled harm beef skirt steak, home made gochujang and garlic hips
garlic butter grilled beef tongue steak on rice with dashi broth, topped with nori seaweed, scallion and wasabi
eight pieces of seared pickled mackerel sushi served with japanese mustard
six pieces of block shaped, cajun salt seared salmon sushi with lemon pepper and lime jelly, topped with pea shoot
fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko
green tea, vanilla
homemade sea salted sake kasu ice cream
Sweet red bean paste filled fish shaped mochi rice cake with a side of green tea ice cream
(limited for 10 servings a day) 3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, bang bang g salad, grilled fish, vegetable pickes & kobachi
chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, bang bang g salad, vegetable pickles & kobachi
cauliflower karaage, ingen fries with soy-naise, kabocha croquette, potato salad, egg plant agebitashi, gomaae, creamed brussel sprouts, spicy fried tofu & today's kobachi
wagyu hamburg steak, chicken sushi rice omelette, takoyaki, ebi fry & kabocha croquette
haccho miso-glace, sunny side up, mozzarella cheese
haccho miso-glace, 2 pieces of ebi fry
haccho miso-glace, sunny side up
haccho miso-glace, mozzarella cheese
daikon puree, ponzu, nori seaweed
haccho miso-glace sauce
choose you sauce, size and toppings
Chef's choice of sustainably farmed or locally caught sashimi, side salad
sweet soy stewed fatty sliced beef, tofu & vegetables in a hot stone bowl with a soft egg dipping on the side
sweet & sour chicken karaage, "shibazuke" tartar sauce, sliced cabbage
Crispy panko breded pork loin with tonkatsu sauce, sea salt & lemon, oroshi ponzu, wagarashi and sliced cabbage.
green tea leaf smoked fish of the day, side salad
topped with crispy pork loin cutlet
dashi based haccho miso curry soup topped with 2 pieces of ebi fry, ajitama egg, green onion, shikimi pepper
dashi based haccho miso curry soup topped with ajitama egg, green onion & shichimi pepper
3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, 'nori' potato salad, grilled fish kobachi
cauliflower karaage, ingen fries, zucchini fry, 'nori' potato salad, egg plant agebitashi, ohitashi, gomaae, creamed brussel sprouts spicy fried tofu
chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, 'nori' potato salad vegetable kobachi
wagyu hamburg steak, chicken sushi rice omelet, chicken karaage, ebi fry zucchini fry
chef's choice of sustainably farmed or locally caught sashimi and side salad
A5 Wagyu: 45 Regular Beef: 23 sweet soy stewed fatty sliced beef, tofu vegetables with a soft boiled egg dipping on the side
crispy breaded pork loin cutlet with tonkatsu sauce, himarayan black salt, daikon puree ponzu, wagarashi and sliced cabbage
US wagyu beef hamburg steak with your choice of sauce between daikon puree ponzu or miso-glacé 2 Ebi Fries 5/ Cheese Egg 5/ Cheese 3/ Egg 3
sweet sour chicken karaage with shibazuke tartar sauce, green onion, sesame and sliced cabbage
grilled soy sauce marinated green tea leaf smoked fish of the day side green salad
topped with crispy panko breaded pork loin cutlet
dashi based haccho miso curry soup topped with two ebi fry, soft boiled egg, green onion, shichimi pepper
Pitcher(60oz) 21 Mega(24oz) 11 Pint(16oz)
house made with Japanese "OTOSO" herbs and spices
Green / Jasmine / Oolong
vodka, clamato, yuzu kosho, worcester, vegetable ohitashi
sake, rum, ramune, mint, lime
nikka, Haraheri craft cola, vanilla icecream, pink peppercorn
melon liqueur, 7up, sake icecream
gin, yuzu syrup, lemon juice, tonic
raspberry liqueur, peach liqueur, strawberry puree, tonic
lychee liqueur, calpico, ramune
sweet potato
shiso
barley
simply seasalted OR chili oil and garlic pan fried edamame green soy beans
house sesame “aedoko” dressed assorted seasonal vegetables with hazelnuts
today’s 5 kinds of sashimi
seasonal selected vegetables fries served with homemade roasted garlic soyinnaise
marinated in house special batter, homemade garlic mayonnaise
prawn tempura with cilantro pesto sriracha mayonnaise
red white “awase” miso marinated US wagyu ribeye steak
parmigiano carbonara topped with shiso, crab “ikura” salon roe
homemade sea salted sake kasu ice cream
simply seasalted OR chili oil and garlic pan fried edamame green soy beans
house sesame “aedoko” dressed assorted seasonal vegetables with hazelnuts
ponzu dressed with sliced onions, scallions garlic chips
seasonal selected vegetables fries served with homemade roasted garlic soyinnaise
marinated in house special batter, homemade garlic mayonnaise
prawn tempura with cilantro pesto sriracha mayonnaise
grilled harami beef skirt steak, home made gochujang and garlic chips
fettuccine with cod roe, yuzu kosho, topped with scallion black tobiko
homemade sea salted sake kasu ice cream
traditional katsuo and konbu based dashi broth
5 kinds assorted oden
parboiled daikon radish
gelatinous noodles
tube shaped fish cake
deep-fried soft tofu
jelly made from taro root
pan-fried beaten egg
boiled free run egg
triangle shaped fish cake
mochi in tofu skin
wasabi marinated octopus and wasabi stem with nori seaweed
avocado wasabi tartar with sweet soy reduction, nori-tsukdani, wasabi mayo and garlic bread on the side (add prawns for $4)
yuzu ponzu dressed seared tuna sashimi on sliced onions, topped with scallion garlic chips
chicken breast, cucumber and jellyfish salad with sesame dressing
garlic chili oil pan-fried sea salted edamame
ginger shojin dashi marinated eggplant topped with scallion and “shichimi” pepper
deep-fried brussel sprouts with garlic salt
house blended spiced green bean fritters with homemade vegan soyinnaise
konbu marinated cauliflower karaage with homemade vegan soyinnaise
sliced pickled root vegetables, arugula micro greens mixed with sesame dressing roasted hazelnuts
mushroom soy milk cream udon noodle with truffle, porcini, enoki, eryngii, kikurage shiitake
deep-fried boneless chicken thigh with side garlic mayo
daikon puree yuzu ponzu, chopped scallion
sweet sour sauce, shibazuke tartar sliced cabbage
sea salted grilled pork cheek with yuzu kosho ponzu
prawn fritter with chili mayonnaise and cilantro cashew pesto
garlic butter soy beef tongue steak with green bean puree and garlic chips
roasted duck breast with seared miso mayonnaise
grilled “harami” beef skirt steak with house gochujang
garlic butter soy beef tongue steak on rice with dashi, topped with nori seaweed scallion and wasabi
seared pickled mackerel sushi topped with japanese mustard
block shaped, cajun salted seared salmon sushi topped with lemon pepper and lime jelly
japanese style fettuccine all’aglio e olio with cod roe, yuzu kosho with green onion and black tobiko
garlic chili oil pan fry/smoke salted
ginger shojin dashi marinated eggplant
wasabi marinated octopus, nori seaweed
green bean fritters, house soyinnaise
fried brussel sprouts, garlic salted
konbu marinated, house soyinnaise
boneless chicken thigh, garlic mayonnaise
grilled pork cheek, yuzu kosho ponzu
prawn fritters, chili mayonnaise cilantro cashew pesto
seared tuna sashimi, yuzu ponzu dressed
chicken breast, cucumber jellyfish, sesame dressing
root vegetables, arugula, sweet sesame toss, hazelnuts
seared pickled mackerel, japanese mustard
cajun spiced seared salmon, lemon pepper lime jelly
cod roe yuzu kosho all’aglio e olio
grilled beef skirt steak, house gochujang
chili oil and garlic pan-fried edamame green soy beans
house sesame "aedoko" dressed assorted seasonal vegetables
today's aged 3 kinds sashimi on cold pink rock salt, olve oil, black pepper
green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise
oven baked spiced bone-in whole chicken with chiyu (chicken oil)
assorted tori oden served in a cray pot, udon noodle and egg to add after
grilled harami beef skirt steak, home made gochujang and garlic chips
eight pieces of seared pickled mackerel sushi served with japanese mustard
homemade sea salted sake kasu ice cream
chili oil and garlic pan-fried edamame green soy beans
chicken breast, onion, cucumber and jelly fish salad with sesame dressing
ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips
green bean fritters, cauliflower karaage and fried cauliflower served with side roasted garlic soy-nnaise
marinated in special houser batter, side garlic mayonnaise
prawn tempura with cilantro pesto & sriracha mayonnaise
grilled harami beef skirt steak, home made gochujang and garlic chips
fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko
homemade sea salted sake kasu ice cream
chef's choice of 5 kinds oden stewed in a a traditional fish and kelp dashi broth and chicken stock for adding depth and richness to it (items may be different form the picture)
deep fried tofu bag with a "mochi" rice cake filling
tube-shaped fish cake, made with sea bream and pacific cod surimi
white, triangle shaped fish cake made with white fish surimi and mountain potato
pan-fried beaten egg with dashi broth
knotted translucent, gelatinous noodles made from konnyaku taro
boiled and peeled free range egg
deep-fried "kinugoshi" soft tofu
carefully chamfered, thick-sliced, parboiled daikon radish
chili oil and garlic pan-fried edamame green soy beans
ginger shojin dashi marinated eggplant with scallion and "shichimi" pepper
green bean fritters served with side roasted garlic soy-nnaise
deep-fried brussel sprouts with garlic salt
kombu marinated cauliflower karaage with side roasted garlic soy-nnaise
house sesame "aedoko" dressed assorted seasonal vegetables
konbu based soy and mushroom cream udon noodles with truffle, morel, shiitake, enoki and porchini
wasabi marinated octopus and wasabi stem, served with 5 pieces of "nori" seaweed
chicken breast, onion, cucumber and jelly fish salad with sesame dressing
Prawn and avocado tartar salad with bed of greens with shrimp chips. Sweet soy glaze and wasabi mayo dressing
ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips
deep-fried ume marinated squid with black haccho-miso sauce and sparkles of sansho pepper
marinated in special houser batter, side garlic mayonnaise
daikon puree and yuzu ponzu sauce on top with chopped scallions
sweet and sour sauce marinated, topped with house shibazuke tartar sauce and chopped scallion and sesame
sea Salted grilled pork jowl with yuzu kosho ponzu
prawn tempura with cilantro pesto & sriracha mayonnaise
garlic butter soy beef tongue steak, green bean puree and garlic chips
roasted cha-shu duck breast with seared miso mayonnaise, scallion and shichimi pepper
grilled harm beef skirt steak, home made gochujang and garlic hips
garlic butter grilled beef tongue steak on rice with dashi broth, topped with nori seaweed, scallion and wasabi
eight pieces of seared pickled mackerel sushi served with japanese mustard
six pieces of block shaped, cajun salt seared salmon sushi with lemon pepper and lime jelly, topped with pea shoot
fettuccine all'aglio olio with cod roe, yuzu kosho, topped with scallion and black tobiko
green tea, vanilla
homemade sea salted sake kasu ice cream
Sweet red bean paste filled fish shaped mochi rice cake with a side of green tea ice cream
(limited for 10 servings a day) 3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, bang bang g salad, grilled fish, vegetable pickes & kobachi
chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, bang bang g salad, vegetable pickles & kobachi
cauliflower karaage, ingen fries with soy-naise, kabocha croquette, potato salad, egg plant agebitashi, gomaae, creamed brussel sprouts, spicy fried tofu & today's kobachi
wagyu hamburg steak, chicken sushi rice omelette, takoyaki, ebi fry & kabocha croquette
haccho miso-glace, sunny side up, mozzarella cheese
haccho miso-glace, 2 pieces of ebi fry
haccho miso-glace, sunny side up
haccho miso-glace, mozzarella cheese
daikon puree, ponzu, nori seaweed
haccho miso-glace sauce
choose you sauce, size and toppings
Chef's choice of sustainably farmed or locally caught sashimi, side salad
sweet soy stewed fatty sliced beef, tofu & vegetables in a hot stone bowl with a soft egg dipping on the side
sweet & sour chicken karaage, "shibazuke" tartar sauce, sliced cabbage
Crispy panko breded pork loin with tonkatsu sauce, sea salt & lemon, oroshi ponzu, wagarashi and sliced cabbage.
green tea leaf smoked fish of the day, side salad
topped with crispy pork loin cutlet
dashi based haccho miso curry soup topped with 2 pieces of ebi fry, ajitama egg, green onion, shikimi pepper
dashi based haccho miso curry soup topped with ajitama egg, green onion & shichimi pepper
3 kinds sashimi, ebi mayo, chicken karaage, cauliflower karaage, green bean fries, 'nori' potato salad, grilled fish & kobachi
cauliflower karaage, ingen fries, zucchini fry, 'nori' potato salad, egg plant agebitashi, ohitashi, gomaae, creamed brussel sprouts & spicy fried tofu
chicken nanban, cauliflower karaage, wagyu hamburg steak, ingen fries, ebi fries, 'nori' potato salad & vegetable kobachi
wagyu hamburg steak, chicken sushi rice omelet, chicken karaage, ebi fry & zucchini fry
chef's choice of sustainably farmed or locally caught sashimi and side salad
A5 Wagyu: 45 Regular Beef: 23 sweet soy stewed fatty sliced beef, tofu & vegetables with a soft boiled egg dipping on the side
crispy breaded pork loin cutlet with tonkatsu sauce, himarayan black salt, daikon puree ponzu, wagarashi and sliced cabbage
US wagyu beef hamburg steak with your choice of sauce between daikon puree ponzu or miso-glacé 2 Ebi Fries 5/ Cheese & Egg 5/ Cheese 3/ Egg 3
sweet & sour chicken karaage with shibazuke tartar sauce, green onion, sesame and sliced cabbage
grilled soy sauce marinated green tea leaf smoked fish of the day & side green salad
topped with crispy panko breaded pork loin cutlet
dashi based haccho miso curry soup topped with two ebi fry, soft boiled egg, green onion, shichimi pepper
Pitcher(60oz) 21 Mega(24oz) 11 Pint(16oz)
house made with Japanese "OTOSO" herbs and spices
Green / Jasmine / Oolong
vodka, clamato, yuzu kosho, worcester, vegetable ohitashi
sake, rum, ramune, mint, lime
nikka, Haraheri craft cola, vanilla icecream, pink peppercorn
melon liqueur, 7up, sake icecream
gin, yuzu syrup, lemon juice, tonic
raspberry liqueur, peach liqueur, strawberry puree, tonic
lychee liqueur, calpico, ramune
sweet potato
shiso
barley
simply seasalted OR chili oil and garlic pan fried edamame green soy beans
house sesame “aedoko” dressed assorted seasonal vegetables with hazelnuts
today’s 5 kinds of sashimi
seasonal selected vegetables fries served with homemade roasted garlic soyinnaise
marinated in house special batter, homemade garlic mayonnaise
prawn tempura with cilantro pesto & sriracha mayonnaise
red & white “awase” miso marinated US wagyu ribeye steak
parmigiano carbonara topped with shiso, crab & “ikura” salon roe
homemade sea salted sake kasu ice cream
simply seasalted OR chili oil and garlic pan fried edamame green soy beans
house sesame “aedoko” dressed assorted seasonal vegetables with hazelnuts
ponzu dressed with sliced onions, scallions & garlic chips
seasonal selected vegetables fries served with homemade roasted garlic soyinnaise
marinated in house special batter, homemade garlic mayonnaise
prawn tempura with cilantro pesto & sriracha mayonnaise
grilled harami beef skirt steak, home made gochujang and garlic chips
fettuccine with cod roe, yuzu kosho, topped with scallion black tobiko
homemade sea salted sake kasu ice cream
traditional katsuo and konbu based dashi broth
5 kinds assorted oden
parboiled daikon radish
gelatinous noodles
tube shaped fish cake
deep-fried soft tofu
jelly made from taro root
pan-fried beaten egg
boiled free run egg
triangle shaped fish cake
mochi in tofu skin
wasabi marinated octopus and wasabi stem with nori seaweed
avocado wasabi tartar with sweet soy reduction, nori-tsukdani, wasabi mayo and garlic bread on the side (add prawns for $4)
yuzu ponzu dressed seared tuna sashimi on sliced onions, topped with scallion & garlic chips
chicken breast, cucumber and jellyfish salad with sesame dressing
garlic & chili oil pan-fried sea salted edamame
ginger shojin dashi marinated eggplant topped with scallion and “shichimi” pepper
deep-fried brussel sprouts with garlic salt
house blended spiced green bean fritters with homemade vegan soyinnaise
konbu marinated cauliflower karaage with homemade vegan soyinnaise
sliced pickled root vegetables, arugula & micro greens mixed with sesame dressing & roasted hazelnuts
mushroom & soy milk cream udon noodle with truffle, porcini, enoki, eryngii, kikurage & shiitake
deep-fried boneless chicken thigh with side garlic mayo
daikon puree & yuzu ponzu, chopped scallion
sweet & sour sauce, shibazuke tartar sliced cabbage
sea salted grilled pork cheek with yuzu kosho ponzu
prawn fritter with chili mayonnaise and cilantro cashew pesto
garlic butter soy beef tongue steak with green bean puree and garlic chips
roasted duck breast with seared miso mayonnaise
grilled “harami” beef skirt steak with house gochujang
garlic butter soy beef tongue steak on rice with dashi, topped with nori seaweed scallion and wasabi
seared pickled mackerel sushi topped with japanese mustard
block shaped, cajun salted seared salmon sushi topped with lemon pepper and lime jelly
japanese style fettuccine all’aglio e olio with cod roe, yuzu kosho with green onion and black tobiko
garlic & chili oil pan fry/smoke salted
ginger shojin dashi marinated eggplant
wasabi marinated octopus, nori seaweed
green bean fritters, house soyinnaise
fried brussel sprouts, garlic salted
konbu marinated, house soyinnaise
boneless chicken thigh, garlic mayonnaise
grilled pork cheek, yuzu kosho ponzu
prawn fritters, chili mayonnaise & cilantro cashew pesto
seared tuna sashimi, yuzu ponzu dressed
chicken breast, cucumber & jellyfish, sesame dressing
root vegetables, arugula, sweet sesame toss, hazelnuts
seared pickled mackerel, japanese mustard
cajun spiced seared salmon, lemon pepper & lime jelly
cod roe & yuzu kosho all’aglio e olio
grilled beef skirt steak, house gochujang