Chef's SpecialtiesServed with Rice and Choice of Miso Soup or Green SaladSalmon Miso - $22
Pan-Seared Salmon Fillet, in a Miso-Mirin Reduction
Chilean Sea Bas in a Black Bean Sauce - $25
Broiled Chilean Sea Bass topped with a Japanese Black Bean Sauce
Duck Umeshu - $24
Roasted Duck Breast with a Sweet and Tangy Peppercorn Plum Wine Glaze
Lamb Peppercorn - $28
Grilled New Zealand Rack of lamb, with Crushed Black Peppercorns In a Special Chef's Sauce
Pork Kotsu - $17
Pork Loin Cutlets, lightly Breaded and Butter Fried with a Tonkatsu Sauce
Chicken Katsu - $16
Breasts of Chicken, lightly Breaded and Butter Fried With a Tonkkotsu Sauce
Beef Negimoki - $20
Thinly Sliced Beef Rolled with Scallions then broiled to Perfection
Scallops Shogoyaki - $22
Pan-Seared Scallops Sauteed with a Special Ginger Sauce
Chicken Shogayaki - $20
Pan-Seared Chicken Sauteed With a Special Ginger Sauce
Beef Yaki Niku - $20
Thinly Sliced Beef with Mixed Vegetables Stir Fned in a Niku Sauce