Sushi Hana Downtown

Tempura soft shell crab and vegetables.

Tempura soft shell crab and vegetables, topped with spicy tuna.

Soft shell and snow crab, kani- kama and vegetables with habañero sauce.

Unagi, ikasansai and vegetables wrapped in avocado.

Unagi and cucumber roll, wrapped in six assorted fish.

Unagi, tuna and kani-kama.

Spicy snow crab, red bell pepper, green onion and pickled garlic rolled in tobiko.

Spicy yellow tail and cucumber wrapped with tobiko and fresh salMon.

Tuna and avocado wrapped with tobiko and smoked salMon. Served with sweet wasabi sauce.

Dragon's fire rolled in habañero masago.

Tempura calamari, sesame chicken, kani-kama and vegetables.

Kani-kama, tamago, ikasansai, cucumber, spinach and shiitake.

Crispy salmon skin, tobiko and vegetables.

Seared albacore tuna, cucumber, ikasansai wrapped in avocado, with lemon juice and sesame oil

Grilled chicken and vegetables served with a teriyaki sauce.

Cajun shrimp, pickled garlic, cucumber, green onion and red bell pepper.

Smoked salmon, vegetables and garlic cream cheese roll.

Tempura calamari, kani-kama vegetables and roasted garlic cream cheese.

Tempura shrimp, vegetables and japanese mayonnaise.

Tilapia, avocado, oba or green onion, cucumber, peanuts and lemon juice.

Tilapia, shiitake mushrooms, kani-kama and vegetables katsu fried with a spicy sauce.

Grilled salmon and vegetables and tempura fried with a curry sauce.

Unagi, scallop, pickled garlic, green onion and cucumber.

Albacore tuna and vegetables with spicy bbq sauce.

Kani-kama, cucumber and avocado.

Fresh salmon, avocado and cucumber.

Shrimp, avocado and cucumber.

Spicy yellow tail with avocado.

Marinated tuna with avocado.

Unagi and avocado.

Spicy tuna with avocado.

Kani-kama, avocado, cucumber, house cream cheese wrapped in tempura flakes.

Tempura fried kani-kama, cucumber and avocado rolled in jalapeño masago.

Snowcrab, avocado and cucumber.

Yellowtail with green onion.

Cold smoked salmon.

Red tuna.

Shrimp with cucumber.

Smoked Salmon, Cucumber, and Cream Cheese

Cucumber and daikon radish wrapped in avocado. Pickled garlic on top.

Age-tofu, avocado, cucumber.

Marinated fried tofu pocket.

Cucumber.

Blanched spinach.

Fermented soybeans.

Wasabi relish.

Japanese mushroom.

Green onion, cucumber, avocado, carrot, red bell pepper and wakame.

Marinated and sautéed tempeh with yam tempura, pickled ginger, red bell and cucumber.

Cucumber, red bell, shiitake mushroom, spinach, inari, pickled daikon radish and avocado.

Raw or smoked salMon.

Sea scallop.

Sweet spotted shrimp.

Squid.

Red tuna.

Sea urchin roe.

Albacore tuna.

Sesame seared albacore tuna.

Yellow tail.

Tilapia.

Freshwater eel.

Bonito.

Snow crab.

Flying fish roe.

Salmon roe.

Octopus.

Marinated small octopus.

Boiled shrimp.

Imitation crab.

Butterfish.

Egg Omelette.

Pickled mackerel.

Smoked oyster.

Surf clam.

Red tuna with side of tobiko.

Yellow tail with side of tobiko.

Assorted fish, served with soup and salad.

Fresh or smoked salmon with side of tobiko.

Hawaiian style marinated fish.

California maki, cali girl, and ten chef's choice nigiri. Substitute Rock n' Roll for $2.00

California maki and eight chef's choice nigiri.

California maki, cali girl, tekka maki, and fifteen chef's choice nigiri. Substitute Rock n' Roll for $2.00

A beautiful arrangement of assorted seafood bedded on seasoned sushi rice.

Salmon, tilapia, calamari, shrimp, scallop and vegetables.

Very different from indian curries. Thicker with a milder flavor, simmered with onion, garlic, ginger, carrots, potatoes and curry spices.

Choice of your favorite katsu with japanese curry on top.

Shrimp, calamari, kani-kama and scallop.

Seasoned seaweed salad.

Smoked squid salad.

Fresh oysters. Seasonal.

Marinated tuna served on wonton crisps.

Fried seasoned calamari skewers.

Sauteed calamari with garlic butter sauce.

Ask about gluten-free option.

Grilled yellow tail served with kama sauce.

Chef's choice of fish over greens with soy vinaigrette.

Handmade pork pot stickers.

Nori-wrapped ahi tuna panko fried. Served with vegetable fruit sauce.

Vinegar cucumber salad.

Blanched spinach with soy vinaigrette.

With fruit or vegetable.

Deep fried or regular tofu over greens.

Seared ahi tuna, roasted red bell peppers, shiitake and avocado over mixed greens.

Japanese curry based broth with udon noodles.

Stir-fried udon noodles. Chicken, pork or shrimp.

Corn, Butter, and pork belly, miso based ramen

Ginger and soy based ramen

Soft boiled egg, Green onions, Snow peas, Chashu, Nori

Soft boiled egg, Green onions, Snow peas, Chashu

Rock & Roll, red tuna, yellow tail, smoked salmon and BBQ eel.

Spicy Tuna Roll, red tuna, yellow tail, tilapia and fresh salmon.

Tuna roll, red tuna, yellow tail, pink snapper, salmon.

California roll, shrimp, smoked salmon and BBQ eel.

Veggie Roll, spinach, shiitake, tofu pocket, avocado.

3 pcs each: California roll, Cali-Girl, tuna roll.

Breaded pork.

Fried Tofu.

Very different from Indian curries. Thicker with a milder flavor, simmered with onion, garlic, ginger, carrots, potatoes and curry spices.

Choice of chicken, pork, or tofu katsu with Japanese curry on top.

Coke Products.

Sayuri means "a little lily" and is created as an embodiment of the gracefulness of Japan. Using only selected rice and rice koji, this is pure Nigori sake brewed up carefully with the natural water of Mount Rokko in Japan. Creamy, refreshing aroma, naturally sweet. A good match not only with Japanese food like Yakitori, but also with Western cuisine. Gyoza, Lotus Sliders and Teriyaki dishes.

This sake is named after Hanako, or "Flower Maiden". This is the most famous Japanese koi fish that lived for 226 years in the snowy, icy waters at the foot of Japan's Mt. Ontake. Honeydew melon aromas, bright, lively finish. Try with spicy foods, crab, pork. Dragon's Fire Maki and Alaska Maki.

Dreamy Clouds is quite special. Due to its milling rate of 41% it technically qualifies it as a Junmai Ginjo - a rare quality level for nigori sake. Creamy, complex, fruity. Pair with spicy noodle dishes or white fish. Spicy Miso Butter Ramen and Cobia.

Being aged after brewing for one month in its fresh state around 41°F before bottling, Draft Sake has its refined freshness. Dry, light-bodied, fresh, smooth taste. A good match with not only Japanese food, but also western cuisine using a variety of sauces. Yakitori or salads. Sushi Tempura, Bodega Sunset, GIlmore.

Using only premium Californian rice, Organic Junmai Sake is carefully brewed with sophisticated skills and technique. Ingredients, brewing process, aging process, and bottling process are all USDA certified organic. Sharp and exhilarating. Dry and Light-bodied. Matches with sashimi or grilled fish with salt and lemon. Hamachi Sashimi, Goma Shiro Nigiri, and Hamachi Kama.

Using only the finest rice and Nada's famed natural spring water, "Miyamizu" Junmai Ginjo is brewed with meticulous care using traditional methods. This flowery fragrant Sake with silky, well-balanced smoothness can be enjoyed chilled or at room temperature. Dry, flowery-fragrent, silky smooth, Try with Steamed Clams and Sashimi Salad.

TY-KU Silver is crafted from specialty Akebono sake rice that is polished so only 70% of the grain remains, a process which removes impurities and refines taste. Fresh, smooth subtle pear finish. Pairs well with light salads and fresh fish. Maguro, Sake Sashimi, and Asian Sunrise.

The Murai family has stated that this is one of their personal favorites, and it's received multiple awards in the honjozo category at Japan's National Saké Contest. Delicately rich, clean, complex.Perfect for rich smoked foods and earthy vegetables. Smoked Salmon and Shiitake Maki.

Locally brewed in California for freshness, using 100% premium short grain rice. This sake has a pleasant combination of full-bodied flavor with a light smooth finish. Full-bodied, light, smooth finish. Pairs well with grilled fish, sushi and green salads. Hamachi Kama, Asian Sunrise, Hard Rock & Roll.

'Dry Wave" Brewed in our Tamba Brewery surrounded by mountains, full of fresh air. This sake is the masterpiece of the Tamba Toji (brewmaster). Their unique brewing method and technique produce this superb, dry and crisp sake. Dry, light-bodied, crisp, smooth. Pairs well spicy dishes, grilled fish and fried foods. Hot Moon and Sushi Tempura.

"First Boss" is worthy of the name of Ozeki's founder. This is special Daiginjo sake, full-bodied, with a rich bouquet, yet has a refined, drinkable flavor that holds up. Its rice is highly polished and carefully fermented at a low temperature. Rich, fruity aroma, delicate flavor. Pairs well with whitefish, grilled fish or fried vegetables. Salmon Teriyaki and Tempura Udon.

"Sparkling Flower" combines sweetness and acidity that refresh as bubbles burst in your mouth. A low alcohol alternative to regular sake that will surprise your taste buds with hints of tangy sweetness. Mildly sweet, light and fresh. As an aperitif, light meals-salads or desserts.

One of the three sake products that Ozeki first brewed in California in 1979.This is a traditional style sake that you can enjoy any way you would like with a variety of dishes. This sake is dry and delicate on the palate with a full-bodied flavor and well-balanced aroma. Let it warm you in the winter and cool you in the summer! Dry, served warm or chilled. Try with sashimi, sushi, tempura and salty foods. Hawaiian and Shrimp Tempura, Steamed clams, Goma Shiro Nigiri.

Aged in tank for 3 years, this umami-rich sake finishes dry and clean from precise fermentation and water minerality. This unusual juxtaposition makes it stand out as a savory sake that will not weigh you down. Star-Filled Sky is brewed in Japan's least populated prefecture where there is an abundance of natural elements available. This isolation leads to nights with complete darkness, where the stars are in full view. Dry, rich, well balanced. Try this sake with ginger dishes, spinach salads. Ginger Soy Ramen and Horenso Gomaae.

Konteki means "dew drops of the earth" while Higashiyama (the brewery name) translates to "eastern hill." Brewery workers have been known to start their days watching the sun rise over the mountains until the dew drops glisten as if they were the Tears of Dawn. Lightly sweet, aromas of sweet rice, bananna and anise, full-bodies. Try with fresh oysters or smoked salmon. Fresh Kumoto Oysters, Smoked Sake Sashimi, Bodega Sunset.

The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. Floral, crisp, hints of licorice. This is a great sipping sake but also a wonderful companion to scallops, pork, and light meats. Hotate Nigiri, Pork Teriyaki.

Light and easy drinking, named after Japan's colorful koi fish that represent good fortune and luck. This sake represents the combination of vibrant colors, patterns, and shimmering scales that have earned Japanese koi fish the moniker "living jewels." Citrus, asian pear aromas, clean, smooth finish. Pair with a variety of sushi and poultry dishes. Green Mamba and Petaluma Maki.

Brewed with a newly developed rice called Kan no Mai that withstands cold climates and is full of smoky, saline rice flavors. The rice name is a word made of the Japanese characters "Kan," translated to "God," and "Mai," meaning dance or stage. Smoky and sweet, constructed rice notes, dry finish. Great to pair with yakitori or other grilled chicken. Chicken and Pork Teriyaki.

This brewery made a commitment to make premium sake despite agricultural hardships like those of WWII. Until this sake came along in the 1960's, all sake had distilled alcohol added to it due to rice shortages and war rationing. After the war, Chiyonosono crafted the first junmai sake (brewed without distilled alcohol nor additives of any kind) and celebrated by sharing it from a large, red lacquered sake cup called a Shuhai. Soft, aromas of orange blossom, straightforward. Try this sake with salty, savory foods. Green Mamba Maki or Yaki Udon.

The juicy watermelon notes in this sake make it perfect for a warm day or for an apertif. Well of Wisdom draws its water source from the town of Fushimi, which means "hidden water" and is known for its characteristically soft and pure water that is perfect for brewing sake. Watermelon, honeydew, sweet melon, soft, silky, touch of white pepper on the finish. Try with shrimp, chicken and citrus-based dishes. Ahi Crisps, Touch of Thai Maki and Shrimp Udon.

Bright and refreshing, this sake is the perfect choice for daytime drinking and is the brewery employees' drink of choice. The juniper botanicals and cucumber notes make it the perfect gin lover's sake. It is named after the brewery founder who fought many battles near the ruins of Takatenjin Castle. It is very close to being a Ginjo but reined in by flavors and aromas to allow more easy drinking. Melon, pear aromas, subtle, sweet butter-tinged flavor. Try with spicy dishes, earthy foods and salads. Creamy Hotate and Tempeh Maki.

Joto means "highest quality" in Japanese. Made by the Fuji Brewery in Yamagata region, which was founded in 1778 and is now managed by the 13th generation of Kato family. Soft and mellow, notes of peach and strawberries. Pair with meats or hearty Japanese food. Japanese Beef Curry and Curry Udon.

Local, all-natural aodani plums are soaked in Tozai sake for over three months resulting in an incredibly balanced sake with tart, juicy acidity on the finish. Plum blossoms are known as "The Flowers of Peace" in Japan and symbolize growth, renewal, and awakening. Plum, almond and apricot aromas, slightly sweet, mouth-watering finish.

Served warm or chilled.

Sayuri, Snow Maiden, Dreamy Clouds.

Organic Junmai, Draft Sake, Superior Junmai Ginjo.

Sword of the Sun, Well of Wisdom, Tears of Dawn.

Shared Promise, Star-Filled Sky, Pearls of Simplicity.

Lychee Sake, Blossom of Peace, House Plum Sake.

This Junmai Ginjo is made with Yamada Nishiki rice, known as the pinnacle of quality for sake rice. It is named after the famous Chinese poet, Li Po, who was said to drink a bottle of sake and write one hundred poems. Full-bodied, crisp, flavorful. Pairs well with poultry and green vegetables. Asparagus Maki and Hana Chicken Salad.

The Sugidama, or Cedar Ball, is a tightly bound ball of green cedar boughs made at the beginning of each brewing season. The ball is hung in front of the brewery and when the green turns to brown the saké aging process is complete. This age old method of calculating aging saké aging time is used for aging this Junmai Ginjo saké providing authentic flavors and aromas that establish with the change of seasons. Medium dry, full-bodied, earthy. Pair with medium spicy dishes. Red Sun or Grilled Spicy Shiro Maguro.

"Nanbu Bijin" means "Southern Beauty" and is a Japanese term that celebrates the beauty of women, interpreted as the brewery's vision to create a delicate sophistication in its sake. The local Ginginga rice used for this sake took over eight years to develop and perfect. White wine aromatics of pear, grass, and muscat grape. Medium-bodied with slight wood spice and floral aromas that move toward apple and lively citrus notes. Mild acidity allows the minerality to exert itself on the finish. Pairs well with tempura vegetables or raw oysters Gourmet Vegetable Tempura and Fresh Kumoto Oysters.

Made with the heirloom rice, Kumamoto Shinriki which was revitalized after being out of use for 50-100 years. Chiyonosono is among the very few breweries who have revived rice strains after being out of use. Shinriki literally means "Sacred Power" in Japanese and represents the bold, briny ocean flavors present in the sake. This is a rich, full flavored sake with fresh-cut green grass aromas and hints of tropical fruits. The mouth feel is silky with suggestions of briny and umami flavors. It finishes with excellent acidity. Pair with fresh oysters or calamari. Fresh Kumoto Oysters and Ika Batayaki.

Made by the Fuji Brewery, which was founded in 1778. This sake is called 10,000 Ways in reference to its versatility. It appeals to a wide range of tastes, can be consumed at a range of temperatures and pairs well with many kinds of food. Light and fruity, undertones of black currant, crisp and clean finish. Pair with sushi, sashimi, salads. Moriwase Sashimi or Rainbow and Negi Hama Maki.

Made using the 17th-century time and labor intensive 'kimoto' method and then aged four years in bottle resulting in rich, earthy, and wild aromas and flavors. This brewing method of mixing the yeast starter has been perfected by Toji Yokomichi-san, who knows how to maximize the method. The extensive bottle aging rounds out the edges of the sake's flavor and creates overall smoothness. Notes of pickled mushroom and soy caramel give way to elegant notes of chamomile, bergamot, and walnut. A great sake to try warmed as well as slightly chilled. Pair with ahi tuna, roasted vegetables, and beef. Ahi and Avocado Salad, Beef Soba.

Drip-pressed in an ice igloo, this ultra-luxurious Junmai Daiginjo is extremely rare. Drip-pressing, or "shizuku" is a rarity by itself, and this is the only sake in the world drip-pressed in an ice igloo. Inside, the temperature remains about 28˚ F with 90% humidity. Bacteria cannot survive in these conditions, allowing the brewery to make the cleanest, most pure ultra-premium sake possible. Spice, minerality, and banana skin dominate the aroma profile. Lychee, melon, herbs, vanilla essence and concentrated mineral flavors keep the sake focused well into its long, clean, ethereal finish. Try it with caviar, crab, or slightly salty dishes. Ikura and Uni Nigiri, Kobe Maki and Soft Shell Crab Tempura.

Fruity with hints of tropical fruits and flowers. Pleasant aftertaste with a light sweetness.

Tropical aromas of grapefruit and passion fruit. Crisp, dry, mineral finish.

Hints of melon and lemon citrus aromas meld with flavors, lychee, and Bosque pear.

Aromas of apricot, lime and apple; highlighted by notes of vanilla and butterscotch.

Aromas of raspberry and boysenberry. Black cherry and plum characters on the palate.

Notes of plums and raspberries with touches of vanilla and chocolate.

Rich layers of blackberry, dark cherry, with oak signatures of cocoa and molasses.

Aromas of ripe pear, fresh cantaloupe and honeysuckle fill the glass.

White peach, mandarin orange and apricot with a core of minerality.

Crisp apple, tropical notes with aromas of pineapple, and mango.

Aromas of cranberry, cherry, and cinnamon, followed by flavors of cherries, and cocoa.

Lovely texture with dark berry and spice flavors. Finish is structured and lengthy.

Dark cherry fruit is balanced by lush tannins that carry on to an elegant finish.

Fruity with hints of tropical fruits and flowers. Pleasant aftertaste with a light sweetness.

Tropical aromas of grapefruit and passion fruit. Crisp, dry, mineral finish.

Hints of melon and lemon citrus aromas meld with flavors, lychee, and Bosque pear.

Aromas of apricot, lime and apple; highlighted by notes of vanilla and butterscotch.

Aromas of raspberry and boysenberry. Black cherry and plum characters on the palate.

Notes of plums and raspberries with touches of vanilla and chocolate.

Rich layers of blackberry, dark cherry, with oak signatures of cocoa and molasses.

Aromas of ripe pear, fresh cantaloupe and honeysuckle fill the glass.

White peach, mandarin orange and apricot with a core of minerality.

Crisp apple, tropical notes with aromas of pineapple, and mango.

Aromas of cranberry, cherry, and cinnamon, followed by flavors of cherries, and cocoa.

Lovely texture with dark berry and spice flavors. Finish is structured and lengthy.

Dark cherry fruit is balanced by lush tannins that carry on to an elegant finish.

coke products

with chocolate and caramel sauce.

with chocolate and berry sauce.

with chocolate and berry sauce.

Roll cake infused with matcha

Pickled cherry leaves mixed with Cherry ice cream by Big Dipper

Mochi balls stuffed with your choice of ice cream: Green Tea, Cherry, Chocolate

28 pieces of Sesame Chicken

21 Fried Gyoza, 14 pieces of Sesame Chicken, and 2 pounds of Edamame

18 pieces of California Roll, 18 pieces of Cali Girl, 18 pieces of Tekka Roll, 5 Smoked Salmon nigiri, 5 Shrimp Nigiri, and 5 Unagi Nigiri

60 pieces of California roll (cucumber, avocado, imitation crab)

20 pieces of yasai maki, 18 pieces of shiitake maki, 18 pieces of avocado/cucumber maki, 16 tofu maki.

Upon Request

Seaweed salad

Soy vinegar cucumber salad with fruit

Vinegar cucumber salad with dill

blanched spinach salad

Choice of fresh fruit or vegetables

Deep fried or regular tofu over greens

Tempura soft shell crab and vegetables.

Tempura soft shell crab and vegetables, topped with spicy tuna.

Soft shell and snow crab, kani- kama and vegetables with habañero sauce.

Unagi, ikasansai and vegetables wrapped in avocado.

Unagi and cucumber roll, wrapped in six assorted fish.

Unagi, tuna and kani-kama.

Spicy snow crab, red bell pepper, green onion and pickled garlic rolled in tobiko.

Spicy yellow tail and cucumber wrapped with tobiko and fresh salMon.

Tuna and avocado wrapped with tobiko and smoked salMon. Served with sweet wasabi sauce.

Dragon's fire rolled in habañero masago.

Tempura calamari, sesame chicken, kani-kama and vegetables.

Kani-kama, tamago, ikasansai, cucumber, spinach and shiitake.

Crispy salmon skin, tobiko and vegetables.

Seared albacore tuna, cucumber, ikasansai wrapped in avocado, with lemon juice and sesame oil

Grilled chicken and vegetables served with a teriyaki sauce.

Cajun shrimp, pickled garlic, cucumber, green onion and red bell pepper.

Smoked salmon, vegetables and garlic cream cheese roll.

Tempura calamari, kani-kama vegetables and roasted garlic cream cheese.

Tempura shrimp, vegetables and japanese mayonnaise.

Tilapia, avocado, oba or green onion, cucumber, peanuts and lemon juice.

Tilapia, shiitake mushrooms, kani-kama and vegetables katsu fried with a spicy sauce.

Grilled salmon and vegetables and tempura fried with a curry sauce.

Unagi, scallop, pickled garlic, green onion and cucumber.

Albacore tuna and vegetables with spicy bbq sauce.

Cucumber and daikon radish wrapped in avocado. Pickled garlic on top.

Age-tofu, avocado, cucumber.

Marinated fried tofu pocket.

Cucumber.

Blanched spinach.

Fermented soybeans.

Wasabi relish.

Japanese mushroom.

Green onion, cucumber, avocado, carrot, red bell pepper and wakame.

Marinated and sautéed tempeh with yam tempura, pickled ginger, red bell and cucumber.

Cucumber, red bell, shiitake mushroom, spinach, inari, pickled daikon radish and avocado.

Raw or smoked salMon.

Sea scallop.

Sweet spotted shrimp.

Squid.

Red tuna.

Sea urchin roe.

Albacore tuna.

Sesame seared albacore tuna.

Yellow tail.

Tilapia.

Freshwater eel.

Bonito.

Snow crab.

Flying fish roe.

Salmon roe.

Octopus.

Marinated small octopus.

Boiled shrimp.

Imitation crab.

Butterfish.

Egg Omelette.

Pickled mackerel.

Smoked oyster.

Surf clam.

Red tuna with side of tobiko.

Yellow tail with side of tobiko.

Assorted fish, served with soup and salad.

Fresh or smoked salmon with side of tobiko.

Hawaiian style marinated fish.

Fruity with hints of tropical fruits and flowers. Pleasant aftertaste with a light sweetness.

Tropical aromas of grapefruit and passion fruit. Crisp, dry, mineral finish.

Hints of melon and lemon citrus aromas meld with flavors, lychee, and Bosque pear.

Aromas of apricot, lime and apple; highlighted by notes of vanilla and butterscotch.

Aromas of raspberry and boysenberry. Black cherry and plum characters on the palate.

Notes of plums and raspberries with touches of vanilla and chocolate.

Rich layers of blackberry, dark cherry, with oak signatures of cocoa and molasses.

Aromas of ripe pear, fresh cantaloupe and honeysuckle fill the glass.

White peach, mandarin orange and apricot with a core of minerality.

Crisp apple, tropical notes with aromas of pineapple, and mango.

Aromas of cranberry, cherry, and cinnamon, followed by flavors of cherries, and cocoa.

Lovely texture with dark berry and spice flavors. Finish is structured and lengthy.

Dark cherry fruit is balanced by lush tannins that carry on to an elegant finish.

Fruity with hints of tropical fruits and flowers. Pleasant aftertaste with a light sweetness.

Tropical aromas of grapefruit and passion fruit. Crisp, dry, mineral finish.

Hints of melon and lemon citrus aromas meld with flavors, lychee, and Bosque pear.

Aromas of apricot, lime and apple; highlighted by notes of vanilla and butterscotch.

Aromas of raspberry and boysenberry. Black cherry and plum characters on the palate.

Notes of plums and raspberries with touches of vanilla and chocolate.

Rich layers of blackberry, dark cherry, with oak signatures of cocoa and molasses.

Aromas of ripe pear, fresh cantaloupe and honeysuckle fill the glass.

White peach, mandarin orange and apricot with a core of minerality.

Crisp apple, tropical notes with aromas of pineapple, and mango.

Aromas of cranberry, cherry, and cinnamon, followed by flavors of cherries, and cocoa.

Lovely texture with dark berry and spice flavors. Finish is structured and lengthy.

Dark cherry fruit is balanced by lush tannins that carry on to an elegant finish.

coke products

with chocolate and caramel sauce.

with chocolate and berry sauce.

with chocolate and berry sauce.

Roll cake infused with matcha

Pickled cherry leaves mixed with Cherry ice cream by Big Dipper

Mochi balls stuffed with your choice of ice cream: Green Tea, Cherry, Chocolate

28 pieces of Sesame Chicken

21 Fried Gyoza, 14 pieces of Sesame Chicken, and 2 pounds of Edamame

18 pieces of California Roll, 18 pieces of Cali Girl, 18 pieces of Tekka Roll, 5 Smoked Salmon nigiri, 5 Shrimp Nigiri, and 5 Unagi Nigiri

60 pieces of California roll (cucumber, avocado, imitation crab)

20 pieces of yasai maki, 18 pieces of shiitake maki, 18 pieces of avocado/cucumber maki, 16 tofu maki.

Tempura soft shell crab and vegetables.

Tempura soft shell crab and vegetables, topped with spicy tuna.

Soft shell and snow crab, kani- kama and vegetables with habañero sauce.

Unagi, ikasansai and vegetables wrapped in avocado.

Unagi and cucumber roll, wrapped in six assorted fish.

Unagi, tuna and kani-kama.

Unagi, scallop, pickled garlic, green onion and cucumber.

Spicy yellow tail and cucumber wrapped with tobiko and fresh salMon.

Spicy snow crab, red bell pepper, green onion and pickled garlic rolled in tobiko

Dragon's fire rolled in habañero masago.

Tuna and avocado wrapped with tobiko and smoked salMon. Served with sweet wasabi sauce.

Kani-kama, tamago, ikasansai, cucumber, spinach and shiitake.

Tempura calamari, sesame chicken, kani-kama and vegetables.

Seared albacore tuna, cucumber, ikasansai wrapped in avocado, with lemon juice and sesame oil

Crispy salmon skin, tobiko and vegetables.

Cajun shrimp, pickled garlic, cucumber, green onion and red bell pepper.

Grilled chicken and vegetables served with a teriyaki sauce

Tempura calamari, kani-kama vegetables and roasted garlic cream cheese.

Smoked salmon, vegetables and garlic cream cheese roll.

Tilapia, avocado, oba or green onion, cucumber, peanuts and lemon juice.

Tempura shrimp, vegetables and japanese mayonnaise.

Tilapia, shiitake mushrooms, kani-kama and vegetables katsu fried with a spicy sauce

Grilled salmon and vegetables and tempura fried with a curry sauce.

Albacore tuna and vegetables with spicy bbq sauce.

Kani-kama, cucumber and avocado.

Fresh salmon, avocado and cucumber.

Shrimp, avocado and cucumber.

Spicy yellow tail with avocado.

Marinated tuna with avocado.

Unagi and avocado.

Spicy tuna with avocado.

Kani-kama, avocado, cucumber, house cream cheese wrapped in tempura flakes.

Tempura fried kani-kama, cucumber and avocado rolled in jalapeño masago.

Snowcrab, avocado and cucumber.

Yellowtail with green onion.

Cold smoked salMon.

Red tuna.

Shrimp with cucumber.

Smoked Salmon,Cream Cheese, and Cucumber

Cucumber and daikon radish wrapped in avocado. Pickled garlic on top.

Age-tofu, avocado, cucumber.

Cucumber.

Marinated fried tofu pocket.

Fermented soybeans.

Blanched spinach.

Wasabi relish.

Japanese mushroom.

Green onion, cucumber, avocado, carrot, red bell pepper and wakame.

Marinated and sautéed tempeh with yam tempura, pickled ginger, red bell and cucumber.

Cucumber, red bell, shiitake mushroom, spinach, inari, pickled daikon radish and avocado.

Raw or smoked salMon.

Sea scallop.

Sweet spotted shrimp.

Squid

Red tuna.

Sea urchin roe.

Albacore tuna.

Sesame seared albacore tuna.

Yellow tail.

Tilapia.

Freshwater eel.

Bonito.

Snow crab.

Flying fish roe.

Salmon roe.

Octopus.

Marinated small octopus.

Boiled shrimp.

Imitation crab.

Butterfish.

Egg omelette.

Pickled mackerel.

Smoked oyster.

Surf clam.

Red tuna with side of tobiko.

Yellow tail with side of tobiko.

Fresh or smoked salmon with side of tobiko.

Assorted fish, served with soup and salad.

Hawaiian style marinated fish.

California maki, Cali Girl, and ten chef's choice nigiri. Substitute Rock n' Roll for $2.00

California maki and eight chef's choice nigiri.

California maki, cali girl, tekka maki, and fifteen chef's choice nigiri. Substitute Rock n' Roll for $2.00

A beautiful arrangement of assorted seafood bedded on seasoned sushi rice.

Salmon, tilapia, calamari, shrimp, scallop and vegetables.

Very different from indian curries. Thicker with a milder flavor, simmered with onion, garlic, ginger, carrots, potatoes and curry spices.

Choice of your favorite katsu with japanese curry on top.

Shrimp, calamari, kani-kama and scallop.

Seasoned seaweed salad.

Smoked squid salad.

Fresh oysters. Seasonal.

Fried seasoned calamari skewers.

Marinated tuna served on wonton crisps.

Sauteed calamari with garlic butter sauce.

Ask about gluten-free option.

Handmade pork pot stickers.

Grilled yellow tail served with kama sauce.

Vinegar cucumber salad.

Chef's choice of fish over greens with soy vinaigrette.

Nori-wrapped ahi tuna panko fried. Served with vegetable fruit sauce.

With fruit or vegetable.

Deep fried or regular tofu over greens.

Blanched spinach with soy vinaigrette.

Seared ahi tuna, roasted red bell peppers, shiitake and avocado over mixed greens.

Stir-fried udon noodles. Chicken, pork or shrimp.

Japanese curry based broth with udon noodles.

Corn, Butter, and Pork Belly in a Miso based broth.

Pork Belly and vegetables in a ginger soy broth.

Soft boiled egg, Green onions, Snow peas, Chashu

Soft Boiled egg, Green onions, Snow peas, Chashu, Nori

Kani-kama, cucumber and avocado.

Fresh salmon, avocado and cucumber.

Shrimp, avocado and cucumber.

Spicy yellow tail with avocado.

Marinated tuna with avocado.

Unagi and avocado.

Spicy tuna with avocado.

Kani-kama, avocado, cucumber, house cream cheese wrapped in tempura flakes.

Tempura fried kani-kama, cucumber and avocado rolled in jalapeño masago.

Snowcrab, avocado and cucumber.

Yellowtail with green onion.

Cold smoked salmon.

Red tuna.

Shrimp with cucumber.

Smoked Salmon, Cucumber, and Cream Cheese

California maki, cali girl, and ten chef's choice nigiri. Substitute Rock n' Roll for $2.00

California maki and eight chef's choice nigiri.

California maki, cali girl, tekka maki, and fifteen chef's choice nigiri. Substitute Rock n' Roll for $2.00

A beautiful arrangement of assorted seafood bedded on seasoned sushi rice.

Salmon, tilapia, calamari, shrimp, scallop and vegetables.

Very different from indian curries. Thicker with a milder flavor, simmered with onion, garlic, ginger, carrots, potatoes and curry spices.

Choice of your favorite katsu with japanese curry on top.

Shrimp, calamari, kani-kama and scallop.

Seasoned seaweed salad.

Smoked squid salad.

Fresh oysters. Seasonal.

Marinated tuna served on wonton crisps.

Fried seasoned calamari skewers.

Sauteed calamari with garlic butter sauce.

Ask about gluten-free option.

Grilled yellow tail served with kama sauce.

Chef's choice of fish over greens with soy vinaigrette.

Handmade pork pot stickers.

Nori-wrapped ahi tuna panko fried. Served with vegetable fruit sauce.

Vinegar cucumber salad.

Blanched spinach with soy vinaigrette.

With fruit or vegetable.

Deep fried or regular tofu over greens.

Seared ahi tuna, roasted red bell peppers, shiitake and avocado over mixed greens.

Japanese curry based broth with udon noodles.

Stir-fried udon noodles. Chicken, pork or shrimp.

Corn, Butter, and pork belly, miso based ramen

Ginger and soy based ramen

Soft boiled egg, Green onions, Snow peas, Chashu, Nori

Soft boiled egg, Green onions, Snow peas, Chashu

Rock Roll, red tuna, yellow tail, smoked salmon and BBQ eel.

Spicy Tuna Roll, red tuna, yellow tail, tilapia and fresh salmon.

Tuna roll, red tuna, yellow tail, pink snapper, salmon.

California roll, shrimp, smoked salmon and BBQ eel.

Veggie Roll, spinach, shiitake, tofu pocket, avocado.

3 pcs each: California roll, Cali-Girl, tuna roll.

Breaded pork.

Fried Tofu.

Very different from Indian curries. Thicker with a milder flavor, simmered with onion, garlic, ginger, carrots, potatoes and curry spices.

Choice of chicken, pork, or tofu katsu with Japanese curry on top.

Coke Products.

Sayuri means "a little lily" and is created as an embodiment of the gracefulness of Japan. Using only selected rice and rice koji, this is pure Nigori sake brewed up carefully with the natural water of Mount Rokko in Japan. Creamy, refreshing aroma, naturally sweet. A good match not only with Japanese food like Yakitori, but also with Western cuisine. Gyoza, Lotus Sliders and Teriyaki dishes.

This sake is named after Hanako, or "Flower Maiden". This is the most famous Japanese koi fish that lived for 226 years in the snowy, icy waters at the foot of Japan's Mt. Ontake. Honeydew melon aromas, bright, lively finish. Try with spicy foods, crab, pork. Dragon's Fire Maki and Alaska Maki.

Dreamy Clouds is quite special. Due to its milling rate of 41% it technically qualifies it as a Junmai Ginjo - a rare quality level for nigori sake. Creamy, complex, fruity. Pair with spicy noodle dishes or white fish. Spicy Miso Butter Ramen and Cobia.

Being aged after brewing for one month in its fresh state around 41°F before bottling, Draft Sake has its refined freshness. Dry, light-bodied, fresh, smooth taste. A good match with not only Japanese food, but also western cuisine using a variety of sauces. Yakitori or salads. Sushi Tempura, Bodega Sunset, GIlmore.

Using only premium Californian rice, Organic Junmai Sake is carefully brewed with sophisticated skills and technique. Ingredients, brewing process, aging process, and bottling process are all USDA certified organic. Sharp and exhilarating. Dry and Light-bodied. Matches with sashimi or grilled fish with salt and lemon. Hamachi Sashimi, Goma Shiro Nigiri, and Hamachi Kama.

Using only the finest rice and Nada's famed natural spring water, "Miyamizu" Junmai Ginjo is brewed with meticulous care using traditional methods. This flowery fragrant Sake with silky, well-balanced smoothness can be enjoyed chilled or at room temperature. Dry, flowery-fragrent, silky smooth, Try with Steamed Clams and Sashimi Salad.

TY-KU Silver is crafted from specialty Akebono sake rice that is polished so only 70% of the grain remains, a process which removes impurities and refines taste. Fresh, smooth subtle pear finish. Pairs well with light salads and fresh fish. Maguro, Sake Sashimi, and Asian Sunrise.

The Murai family has stated that this is one of their personal favorites, and it's received multiple awards in the honjozo category at Japan's National Saké Contest. Delicately rich, clean, complex.Perfect for rich smoked foods and earthy vegetables. Smoked Salmon and Shiitake Maki.

Locally brewed in California for freshness, using 100% premium short grain rice. This sake has a pleasant combination of full-bodied flavor with a light smooth finish. Full-bodied, light, smooth finish. Pairs well with grilled fish, sushi and green salads. Hamachi Kama, Asian Sunrise, Hard Rock Roll.

'Dry Wave" Brewed in our Tamba Brewery surrounded by mountains, full of fresh air. This sake is the masterpiece of the Tamba Toji (brewmaster). Their unique brewing method and technique produce this superb, dry and crisp sake. Dry, light-bodied, crisp, smooth. Pairs well spicy dishes, grilled fish and fried foods. Hot Moon and Sushi Tempura.

"First Boss" is worthy of the name of Ozeki's founder. This is special Daiginjo sake, full-bodied, with a rich bouquet, yet has a refined, drinkable flavor that holds up. Its rice is highly polished and carefully fermented at a low temperature. Rich, fruity aroma, delicate flavor. Pairs well with whitefish, grilled fish or fried vegetables. Salmon Teriyaki and Tempura Udon.

"Sparkling Flower" combines sweetness and acidity that refresh as bubbles burst in your mouth. A low alcohol alternative to regular sake that will surprise your taste buds with hints of tangy sweetness. Mildly sweet, light and fresh. As an aperitif, light meals-salads or desserts.

One of the three sake products that Ozeki first brewed in California in 1979.This is a traditional style sake that you can enjoy any way you would like with a variety of dishes. This sake is dry and delicate on the palate with a full-bodied flavor and well-balanced aroma. Let it warm you in the winter and cool you in the summer! Dry, served warm or chilled. Try with sashimi, sushi, tempura and salty foods. Hawaiian and Shrimp Tempura, Steamed clams, Goma Shiro Nigiri.

Aged in tank for 3 years, this umami-rich sake finishes dry and clean from precise fermentation and water minerality. This unusual juxtaposition makes it stand out as a savory sake that will not weigh you down. Star-Filled Sky is brewed in Japan's least populated prefecture where there is an abundance of natural elements available. This isolation leads to nights with complete darkness, where the stars are in full view. Dry, rich, well balanced. Try this sake with ginger dishes, spinach salads. Ginger Soy Ramen and Horenso Gomaae.

Konteki means "dew drops of the earth" while Higashiyama (the brewery name) translates to "eastern hill." Brewery workers have been known to start their days watching the sun rise over the mountains until the dew drops glisten as if they were the Tears of Dawn. Lightly sweet, aromas of sweet rice, bananna and anise, full-bodies. Try with fresh oysters or smoked salmon. Fresh Kumoto Oysters, Smoked Sake Sashimi, Bodega Sunset.

The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. Floral, crisp, hints of licorice. This is a great sipping sake but also a wonderful companion to scallops, pork, and light meats. Hotate Nigiri, Pork Teriyaki.

Light and easy drinking, named after Japan's colorful koi fish that represent good fortune and luck. This sake represents the combination of vibrant colors, patterns, and shimmering scales that have earned Japanese koi fish the moniker "living jewels." Citrus, asian pear aromas, clean, smooth finish. Pair with a variety of sushi and poultry dishes. Green Mamba and Petaluma Maki.

Brewed with a newly developed rice called Kan no Mai that withstands cold climates and is full of smoky, saline rice flavors. The rice name is a word made of the Japanese characters "Kan," translated to "God," and "Mai," meaning dance or stage. Smoky and sweet, constructed rice notes, dry finish. Great to pair with yakitori or other grilled chicken. Chicken and Pork Teriyaki.

This brewery made a commitment to make premium sake despite agricultural hardships like those of WWII. Until this sake came along in the 1960's, all sake had distilled alcohol added to it due to rice shortages and war rationing. After the war, Chiyonosono crafted the first junmai sake (brewed without distilled alcohol nor additives of any kind) and celebrated by sharing it from a large, red lacquered sake cup called a Shuhai. Soft, aromas of orange blossom, straightforward. Try this sake with salty, savory foods. Green Mamba Maki or Yaki Udon.

The juicy watermelon notes in this sake make it perfect for a warm day or for an apertif. Well of Wisdom draws its water source from the town of Fushimi, which means "hidden water" and is known for its characteristically soft and pure water that is perfect for brewing sake. Watermelon, honeydew, sweet melon, soft, silky, touch of white pepper on the finish. Try with shrimp, chicken and citrus-based dishes. Ahi Crisps, Touch of Thai Maki and Shrimp Udon.

Bright and refreshing, this sake is the perfect choice for daytime drinking and is the brewery employees' drink of choice. The juniper botanicals and cucumber notes make it the perfect gin lover's sake. It is named after the brewery founder who fought many battles near the ruins of Takatenjin Castle. It is very close to being a Ginjo but reined in by flavors and aromas to allow more easy drinking. Melon, pear aromas, subtle, sweet butter-tinged flavor. Try with spicy dishes, earthy foods and salads. Creamy Hotate and Tempeh Maki.

Joto means "highest quality" in Japanese. Made by the Fuji Brewery in Yamagata region, which was founded in 1778 and is now managed by the 13th generation of Kato family. Soft and mellow, notes of peach and strawberries. Pair with meats or hearty Japanese food. Japanese Beef Curry and Curry Udon.

Local, all-natural aodani plums are soaked in Tozai sake for over three months resulting in an incredibly balanced sake with tart, juicy acidity on the finish. Plum blossoms are known as "The Flowers of Peace" in Japan and symbolize growth, renewal, and awakening. Plum, almond and apricot aromas, slightly sweet, mouth-watering finish.

Served warm or chilled.

Sayuri, Snow Maiden, Dreamy Clouds.

Organic Junmai, Draft Sake, Superior Junmai Ginjo.

Sword of the Sun, Well of Wisdom, Tears of Dawn.

Shared Promise, Star-Filled Sky, Pearls of Simplicity.

Lychee Sake, Blossom of Peace, House Plum Sake.

This Junmai Ginjo is made with Yamada Nishiki rice, known as the pinnacle of quality for sake rice. It is named after the famous Chinese poet, Li Po, who was said to drink a bottle of sake and write one hundred poems. Full-bodied, crisp, flavorful. Pairs well with poultry and green vegetables. Asparagus Maki and Hana Chicken Salad.

The Sugidama, or Cedar Ball, is a tightly bound ball of green cedar boughs made at the beginning of each brewing season. The ball is hung in front of the brewery and when the green turns to brown the saké aging process is complete. This age old method of calculating aging saké aging time is used for aging this Junmai Ginjo saké providing authentic flavors and aromas that establish with the change of seasons. Medium dry, full-bodied, earthy. Pair with medium spicy dishes. Red Sun or Grilled Spicy Shiro Maguro.

"Nanbu Bijin" means "Southern Beauty" and is a Japanese term that celebrates the beauty of women, interpreted as the brewery's vision to create a delicate sophistication in its sake. The local Ginginga rice used for this sake took over eight years to develop and perfect. White wine aromatics of pear, grass, and muscat grape. Medium-bodied with slight wood spice and floral aromas that move toward apple and lively citrus notes. Mild acidity allows the minerality to exert itself on the finish. Pairs well with tempura vegetables or raw oysters Gourmet Vegetable Tempura and Fresh Kumoto Oysters.

Made with the heirloom rice, Kumamoto Shinriki which was revitalized after being out of use for 50-100 years. Chiyonosono is among the very few breweries who have revived rice strains after being out of use. Shinriki literally means "Sacred Power" in Japanese and represents the bold, briny ocean flavors present in the sake. This is a rich, full flavored sake with fresh-cut green grass aromas and hints of tropical fruits. The mouth feel is silky with suggestions of briny and umami flavors. It finishes with excellent acidity. Pair with fresh oysters or calamari. Fresh Kumoto Oysters and Ika Batayaki.

Made by the Fuji Brewery, which was founded in 1778. This sake is called 10,000 Ways in reference to its versatility. It appeals to a wide range of tastes, can be consumed at a range of temperatures and pairs well with many kinds of food. Light and fruity, undertones of black currant, crisp and clean finish. Pair with sushi, sashimi, salads. Moriwase Sashimi or Rainbow and Negi Hama Maki.

Made using the 17th-century time and labor intensive 'kimoto' method and then aged four years in bottle resulting in rich, earthy, and wild aromas and flavors. This brewing method of mixing the yeast starter has been perfected by Toji Yokomichi-san, who knows how to maximize the method. The extensive bottle aging rounds out the edges of the sake's flavor and creates overall smoothness. Notes of pickled mushroom and soy caramel give way to elegant notes of chamomile, bergamot, and walnut. A great sake to try warmed as well as slightly chilled. Pair with ahi tuna, roasted vegetables, and beef. Ahi and Avocado Salad, Beef Soba.

Drip-pressed in an ice igloo, this ultra-luxurious Junmai Daiginjo is extremely rare. Drip-pressing, or "shizuku" is a rarity by itself, and this is the only sake in the world drip-pressed in an ice igloo. Inside, the temperature remains about 28˚ F with 90% humidity. Bacteria cannot survive in these conditions, allowing the brewery to make the cleanest, most pure ultra-premium sake possible. Spice, minerality, and banana skin dominate the aroma profile. Lychee, melon, herbs, vanilla essence and concentrated mineral flavors keep the sake focused well into its long, clean, ethereal finish. Try it with caviar, crab, or slightly salty dishes. Ikura and Uni Nigiri, Kobe Maki and Soft Shell Crab Tempura.

Upon Request

Seaweed salad

Soy vinegar cucumber salad with fruit

Vinegar cucumber salad with dill

blanched spinach salad

Choice of fresh fruit or vegetables

Deep fried or regular tofu over greens

Tempura soft shell crab and vegetables.

Tempura soft shell crab and vegetables, topped with spicy tuna.

Soft shell and snow crab, kani- kama and vegetables with habañero sauce.

Unagi, ikasansai and vegetables wrapped in avocado.

Unagi and cucumber roll, wrapped in six assorted fish.

Unagi, tuna and kani-kama.

Spicy snow crab, red bell pepper, green onion and pickled garlic rolled in tobiko.

Spicy yellow tail and cucumber wrapped with tobiko and fresh salMon.

Tuna and avocado wrapped with tobiko and smoked salMon. Served with sweet wasabi sauce.

Dragon's fire rolled in habañero masago.

Tempura calamari, sesame chicken, kani-kama and vegetables.

Kani-kama, tamago, ikasansai, cucumber, spinach and shiitake.

Crispy salmon skin, tobiko and vegetables.

Seared albacore tuna, cucumber, ikasansai wrapped in avocado, with lemon juice and sesame oil

Grilled chicken and vegetables served with a teriyaki sauce.

Cajun shrimp, pickled garlic, cucumber, green onion and red bell pepper.

Smoked salmon, vegetables and garlic cream cheese roll.

Tempura calamari, kani-kama vegetables and roasted garlic cream cheese.

Tempura shrimp, vegetables and japanese mayonnaise.

Tilapia, avocado, oba or green onion, cucumber, peanuts and lemon juice.

Tilapia, shiitake mushrooms, kani-kama and vegetables katsu fried with a spicy sauce.

Grilled salmon and vegetables and tempura fried with a curry sauce.

Unagi, scallop, pickled garlic, green onion and cucumber.

Albacore tuna and vegetables with spicy bbq sauce.

Cucumber and daikon radish wrapped in avocado. Pickled garlic on top.

Age-tofu, avocado, cucumber.

Marinated fried tofu pocket.

Cucumber.

Blanched spinach.

Fermented soybeans.

Wasabi relish.

Japanese mushroom.

Green onion, cucumber, avocado, carrot, red bell pepper and wakame.

Marinated and sautéed tempeh with yam tempura, pickled ginger, red bell and cucumber.

Cucumber, red bell, shiitake mushroom, spinach, inari, pickled daikon radish and avocado.

Raw or smoked salMon.

Sea scallop.

Sweet spotted shrimp.

Squid.

Red tuna.