This Week's Dinner Menu
oyster on the half shell
raw Kusshi oyster from Vancouver Island, BC
Niigata senbei
Japanese rice crackers, choice of black pepper, uni, squid, nori, or a mix of all 4
temaki
choice of blue crab, maguro, kanpachi namerou, or ikura
sesame miso bagna fredda
raw vegetables with an umami-rich anchovy dip
owan
rich fish stock miso soup
shiokoji caesar salad with white anchovy
marinated white anchovies over mixed greens with shiokoji caesar dressing & senbei croutons
snapper crudo
raw snapper with olive oil, yuzu chile, sea salt
shime saba
Kansai-style vinegared raw mackerel sashimi
kanpachi namerou
tartare of kanpachi with white miso, ginger, shiso, over rice
Japanese curry bento
local grass-fed beef stewed in a rich curry sauce over Japanese rice, hiyashi salad & pickles
maguro bento
raw bluefin tuna over sushi rice with hiyashi salad, pickles
chirashi
raw hamachi, maguro, saba, shima aji, scallop, tai, ikura, uni over sushi rice
basque cheesecake
yuzu coconut rice pudding
sesame miso cookie
SAKE :
kubota junmai daiginjoa hint of pear and melon with an elegant aroma. smooth and balanced with a crisp finish
nanbu bijin 'southern beauty' junmai ginjo
clean rice umami, soft fruit, silky smooth palate, beautifully balanced
fukucho 'moon on the water' junmai ginjo
lime, melon, soft spice aromatics. round cantaloupe fruit, anise clean mineral finish
kawatsuru olive junmai ginjo
brewed with native sanuki olive yeast, light herbal edge with a soft saline finish
taiheizan honjozo nigori
coarse filtering gives it a creamy texture but a dry and light finish. pairs well with spicy foods
kuroushi omachi 'black bull' junmai ginjo
full, rounded, dry. citrus-like fruit aroma, cocoa, smooth acidity, and a gentle lingering finish. a perfect sake for red wine lovers
takatenjin 'sword of the sun' tokubetsu honjozo
cucumber, asian pear, gin-like botanicals. bright, refreshing, clean finishing
suigei 'drunken whale' tokubetsu junmai
fennel, hops, strawberry notes. crisp, subtle umami with a clean finish
'cowboy' yamahai junmai ginjo genshu
musky fruits, steamed rice, caramel notes that pair great with richer foods. a full-bodied sake perfect for red wine drinkers