Question | Answer |
MISO SUTEKI | Sweet miso rubbed beef tenderloin, green tea & blue cheese infused mashed Yukon potatoes,sautéed asparagus and ginger-soy sauce |
CHICKEN TERIYAKI | Pan-seared dark meat cutlets glazed with teriyaki sauce, served with sautéed mushrooms, seasonal vegetables and rice. Substitute all white meat (1.00) |
YAKISOBA | Stir-fried Japanese noodles with cabbage and onions tossed in a sweet, tangy yakisoba sauce Add chicken (1.00), beef (2.00), or shrimp (3.00) |
VEGETABLE STIR-FRY | Assorted stir-fried vegetables served with ginger sauce and rice |
MATSUZAKA | Grilled prime beef in turbinado rub, Japanese mashed potatoes and caramelized bacon, sautéed oriental mushrooms and asparagus in black pepper sauce |
SEAFOOD UDON PASTA | Sautéed baby sea scallops, gulf white shrimp and fresh water mussels in a white miso garlic sauce, topped with shredded parmesan and green chives |
KAMONIKU | Oven roasted duck breast, mixed grain risotto & gingo nuts, gratin russet potatoes, topped with spicy caramelized shallots and a red wine-raspberry reduction |
BUTANIKU TENDERLOIN | Pork medallions marinated in herbes de provence, topped with sautéed shimeji mushrooms, french beans and edamame, served over a five-spice Japanese potato purée |
ATLANTIC SALMON | Pan roasted salmon, garlic braised jicame, green beans and bell peppers, seasoned rice and topped with saikyo sauce |
CHILEAN SEABASS WITH BLUE CHEESE SOUFFLE | Oven baked mustard-crusted chilean seabass, maytag soufflé pudding and braised leeks with yuzu-orange sauce |
CATFISH TOBin | Fresh farm-raised catfish caramelized in a claypot with garlic-black pepper sauce and enoki mushroom & green onion, served with steamed rice |
BLACK ANGUS BEEF | Pan-seared ribeye steak with white onion in soy-butter sauce. Serve in a cast-iron plate over a bed of tomato and snow pea shoots |