• Special Appetizer

    • Kaki-namasu

      Kaki-namasu

      Citrus vinegar dressing on mix of Persimon, Daikon, Carrot and salmon roe in Japanese decoration.

    • Ankimo

      Ankimo

      Steamed Monk Fish liver with Ponzu and spicy sauce.

    • Aji no Himono             

      Aji no Himono     

      Dried opened Spanish Mackerel in the sun.

    • Izumidai no Carpaccio

      Izumidai no Carpaccio

      Thinly sliced seared Red snapper with Ponzu and E.V. Oil topped with green onion and Shiso

    • Nishin no Shio-yaki

      Nishin no Shio-yaki

      Grilled salted herring.

    • Maguro no Tatuta-age 

      Maguro no Tatuta-age 

      Deep Fried Tuna marinated special Ginger Shoyu sauce.

    • Saba no Shio-yaki

      Saba no Shio-yaki

      Grilled salted herring.

    • Maguro no Yamakake         

      Maguro no Yamakake  

      Grinded yam over Tune and avocado garnish with Wasabi and shredded dry seaweed

    • Tara no Sakekasu-zuke           

      Tara no Sakekasu-zuke  

      Grilled Cod marinated in sake cake.

    • *NO ENGLISH NAME, ASK KAIDO*

      *NO ENGLISH NAME, ASK KAIDO*

      Pan sauteed Giant clam & portabella mushroom with shoyu-butter flavor

    • Kaki-Furai     

      Kaki-Furai  

      Deep Fried Breaded Oysters with Japanese Tonkatsu-sauce.

    • Asupara no Tempura

      Asupara no Tempura

      Deep fried Asparagus with special salt of Japanese seven spices and sea salt.

    • Wakasagi no nanban-zuke

      Deep fried smelt fishes marinated in spicy Ponzu-sauce.

    • Satsuma-age

      Deep fried fish cake in Satsuma style (South area of Kyusyu region).

    • Sake no Sakekasu-zuke

      Grilled Salmon marinated in sake cake.

    • Kinmedai no Nitsuke

      9.80

      Boiled Sea Bream with special house made sauce. (Soy sauce base.)

    • Buta no Kakuni

      5.50

      Boiled Blocks of Pork berry in sweat Shoyu sauce topped with Japanese hot mustard.

    • *NO NAME, ASK KAIDO*

      8.50

      Karei no Kara-age/Deep Fried Flounder with Ponzu sauce.

    • Hirame no Carpaccio

      8.80

      Thinly sliced fluke with Ponzu and E.V. Oil topped with green onion and Shiso.

    • Tara no Saikyo―misozuke  

      Grilled Cod Marinated in Saikyo-Miso of Kyoto, Japan.

    • Shiro-maguro no Tataki

      9.50

      Seared albacore with Original spicy miso sauce.

    • Konnyaku no pilikara-itame

      4.00

      Pan sauteed Konnyaku with Japanese hot pepper & shoyu flavor.

    • Hotaru-Ika no Shouga-zyouyu ae

      Fairy Squid with Ginger Shoyu sauce.

    • Amadai no Ichiya-boshi

      7.90

      Grilled Tile Fish with citrus miso sauce.

    • Ikageso no Karaage *SENTENCE NOT FINISHED*

      5.50

      Deep Fried Squid marinated in *SENTENCE NOT FINISHED*

    • Renkon no Tempura

      4.50

      Deep Fried Lotus root with 2 kinds of special salts

    • Furofuki-daikon  

      4.50

      Pot-au-feu’ style White radish and boiled Japanese vegetable with citrus miso sauce.

    • Yaki-hamaguri

      6.80

      Grilled venus clam (2 pcs).

    • Karei no Kara-age

      8.50

      Deep Fried Flounder with Ponzu sauce.

    • Aji no Tataki

      5.80

      Diced fillet of Spanish Mackerel topped with Green onion and Ginger.

    • Gyuniku no Shigureni

      7.80

      Thinly sliced Beef with onion cooked in Ginger shoyu sauce.

    • Sashimi on the River

      Sashimi on the River

      12.00

      (Seared albacore sashimi with special ponzu sauce in KAIDO style)