9 dishes
Cucumber
Sweet shitake mushroom
Pickled plum & shiso leaf
Pickled plum & cucumber
Bowl of steamed rice
Bowl of sushi rice
Boiled salted soybeans
Sonoma greens with tamari soy vinaigrette
17 dishes
Bowl of miso soup
Is the miso soup made with dashi?
Blanched, with goma dressing
Ask whether it is made with butter or parmesan.
San-bai sauce
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Boiled spinach with sesame dressing
Ask what comes with it, and what each part is made with.
Japanese seaweed salad
Ask what dressing comes on it, oil and vinegar is the safe swap, and to leave off any cheese.
Deep-fried soft tofu, topped with bonito flakes
Ask whether the bonito flakes are the plant-based version.
Grilled eggplant with light miso sauce
Ask what comes with it, and what each part is made with.
A sake built for the sushi counter, tuned through blind tastings by around 50 Hokkaido sushi chefs. Soft and rounded with steamed-rice and gentle grain sweetness up front, plenty of umami in the middle, then a clean, crisp finish that resets the palate
Ask which of the rolls are vegetable, and whether the sushi rice is seasoned with dashi.
A favorite amongst sushi chefs, this Junmai dances from hoppy to semi-fruity but is dry
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Quiet, classic Niigata: light-bodied and very smooth, with green apple and steamed rice on the nose, a touch of toasty grain in the middle and a long, clean, gently dry finish
Ask what else goes into it besides what the menu lists.
From snowy Uonuma, fuller and rounder than the usual bone-dry Niigata style. Light florals with banana and pear, a creamy texture, and a soft, clean finish
Ask what else goes into it besides what the menu lists.
This is one of those dry Ginjos that has layers of fruit and mineral tones and is ultra clean
Ask what else goes into it besides what the menu lists.
The everyday dry sake of Niigata's pubs and dinner tables. Light and clean with hazelnut and toasted-rice notes, refreshing acidity and a brisk, dry finish. Good chilled, at room temperature or warmed
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Ask whether it is made with fish and chicken/meat (e.g. salmon, shrimp tempura, chicken.
Ask what comes with it, and what each part is made with.
(Hot rice bowl served with miso soup)
Ask what it is made with. The menu does not list the ingredients.
Ask whether it is made with fish.
78 dishes
Sea urchin from Santa Barbara
Local halibut from the west coast
Yellowtail farmed sustainable in Japan
Young yellowtail from Japan
Arctic char from Iceland
Amberjack from Japan
Japanese mackerel
Wild red sea bream from Japan
Fresh Hokkaido scallop
Striped bass from California
White tuna belly from the west coast
Yellowtail belly from Japan
Boiled spinach with light soy, bonito flakes & sesame seeds
Sauteed edamame served with garlic and yellow onion
Sashimi style tuna topped with poke sauce
Ebi, saba, tako, and cucumber with san-bai sauce
Eel and cucumber topped with avocado and tobiko
Cucumber, avocado and radish sprouts topped with tuna and white tuna
Dusted soft shell crab roll covered in tempura flakes with mango chutney dressing
Shrimp tempura topped with anago and avocado
Avocado and tobiko topped with sustainable salmon and sliced lemon
Spicy tuna topped with sustainable salmon and avocado served with spicy garlic chili sauce
California roll topped with five different kinds of fish
Shrimp tempura and sprouts topped with spicy tuna and avocado
Spicy tuna dipped in tempura batter and deep fried; served with sweet chili sauce
Spicy tuna topped with avocado, shrimp and black tobiko
Crab meat, avocado & cucumber
Shrimp & avocado
Tuna with poke sauce
With avocado
With tobiko
Tuna with avocado, scallion & tobiko
Anago & cucumber
Yellowtail kingfish with avocado, scallion & tobiko
Ginger and mackerel
Yellowtail & scallion
Tuna
Halibut & plum paste
Big eye tuna from Hawaii
Escolar from Hawaii
Mackerel from Norway
White tuna from the west coast
Octopus from Japan
Choose 3 or more of tonight’s specials, 3 pieces each, priced per fish
A gentle, polished take on the yamahai style: cream, nougat and steamed rice on the nose, a round, faintly caramel texture with cereal and mushroom umami, and a surprisingly light, dry finish
4 Piece sashimi and mini katsu don
3 Piece nigiri and shrimp tempura donburi
Thinly sliced beef wrapped around scallions topped with teriyaki sauce
Grilled miso marinated black cod
With yuzu miso sauce
Grilled yellowtail cheek collar
5 Pieces of chef's choice nigiri and 1 tekka maki
9 Pieces of chef's choice sashimi with a bowl of rice
Simmered conger eel with tsume sauce over rice
Beef, onion, & egg over rice
Pork cutlet, onion & egg over rice
Chicken, onion & egg over rice
Thinly sliced all-natural pork wrapped around asparagus, breaded with panko and served with tonkatsu sauce
5 Pieces of chef's choice nigiri, where 2 pieces are from Japan, and 1 tekka maki
9 Pieces of chef's choice sashimi, where 4 pieces are from Japan, with a bowl of rice
(Served with miso soup)
Shrimp from Thailand
Flying fish roe from Japan
Conger eel from Japan
Scallop from Japan
House cured salmon roe from the US
9 Pieces, one of each special
6 Pieces of chef's choice nigiri sushi & 1 tuna roll
12 Pieces of chef's choice raw fish with side of rice
Assorted raw fish over sushi rice
8 Pieces of chef's choice nigiri sushi & 1 california roll
18 Pieces of chef's choice raw fish with side of rice
Miso marinated yellowtail cheek collar served with organic greens
Thinly sliced local halibut sashimi over cucumber with ponzu sauce
Sea urchin and house-cured salmon roe on top of sushi rice
Two types of pan fried all-natural beef makis, one wrapped enoki mushroom and the other wrapped around asparagus with teriyaki sauce
Mini chirashi and mini una don
1 dish
32 dishes
Salmon & scallion
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Salmon from Cypress Island
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A light and smooth sake perfect for those looking for a fruitiness that drinks very clean
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Cold-aged for about a year before release, so the fruit is polished rather than loud: melon, pear and white blossom, a creamy, rounded middle with a little umami, and a clean finish
Ask what else goes into it besides what the menu lists.
A Nada junmai daiginjo made with the district's famed Miyamizu water. Ripe fruit and a custardy softness on the nose, medium body, gentle sweetness held in balance, and a smooth, low-acid finish
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A rich juicy sake that has layers of fruit but drinks with a complexity that pulls dry!
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
This "unfiltered" – Nigori – sake is a mouthful of goodness, look for hints of coconut!
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
This dry, rich Junmai has an earthy yet sweet aromatic nose that borders on ripe fruit
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Cold-aged for over a year at the brewery, which gives it a creamy, soft texture unusual for dry Niigata sake. Subtle melon and a hint of ginger, mild acidity, and a clean dry finish
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Textbook Niigata: light, dry and water-clean. Gentle steamed rice, pear and a faint herbal note, with just enough umami to keep it interesting. Good chilled, at room temperature or gently warmed
Ask what else goes into it besides what the menu lists.
This is a great example of a clean and crisp sake that has citrus tones with a dry finish
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Soft and fruit-forward for a Niigata sake: melon, lychee and a light floral lift on a medium body, with a whisper of sweetness before a clean, refreshing finish
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A soft-textured Yamagata junmai ginjo brewed with local rice and famously gentle water. Ripe, rounded fruit on the nose, a smooth mid-palate with quiet umami, and a tidy, dry close
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Fresh and green-toned: green apple, melon rind and sweet pea flowers, with a creamy mid-palate, a flick of white pepper and herbs, and a crisp, tidy finish. Brewed entirely from Tochigi rice, water and yeast
Ask what else goes into it besides what the menu lists.
From the snow country of Niigata: clean, crisp and quietly dry, a sake built to sit beside food rather than in front of it
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
The 2015 International Wine Challenge Champion Sake. Juicy and aromatic with red apple, mango and tropical fruit, a silky, slippery texture and a bright, lively finish that keeps the sweetness in check
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Talk about a mouthful of flavor in a clean and chewy flow; a great food pairing Ginjo!
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Behold a clean and dry sake that has layers of flavors in an extremely drinkable package
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
A bright, silky ginjo with lychee, melon and kiwi aromatics, a squeeze of citrus on the palate and a quick, dry finish. IWC Champion Sake in 2018
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
Niigata's oldest brewery in its classic light, dry register. A cool herbal nose of fennel and anise with a touch of white flowers, then a lean, silky palate and a brisk, clean finish
Ask what else goes into it besides what the menu lists.
Niigata dry in its most straightforward form: smooth and bright on entry, a quiet savory depth in the middle, then a crisp, bone-dry finish. Good chilled, and creamier and drier still when warmed
Ask what else goes into it besides what the menu lists.
(Rice, water, koji and yeast, nothing else. Fuller and more savory, and the best with food.)
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
(Rice polished to 60% or less and fermented slow and cold. Lighter and more aromatic.)
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
(Polished to half the grain or less. The most refined: delicate, fragrant, worth sipping slowly.)
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
(Ginjo polishing with a touch of brewer’s alcohol, which lifts the aroma and keeps it light.)
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
(Everyday sake: less polished, a little brewer’s alcohol for lightness. Dry, honest, good warm.)
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
(Pressed through a coarse cloth, so it keeps some rice. Cloudy and creamy, from dry to dessert-sweet.)
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
12Oz / clean, crisp, and balanced
Ask what else goes into it besides what the menu lists.
12 Oz / black lager; light, clean, crisp and smooth
Ask if they know which are marked vegan. Some beer and wine is cleared using fish, milk or egg, and that is never printed on the bottle.
12 Oz / non-filtered wheat; bright and smooth
Ask what else goes into it besides what the menu lists.
17 Oz / Golden body, light flavor, crisp with dry finish
Ask what else goes into it besides what the menu lists.
21Oz / subtle hops with grain and earth tones
Ask what else goes into it besides what the menu lists.
3 dishes
Avocado, cucumber and anago topped with shrimp and black tobiko
Eel & avocado
A lightly cloudy nigori that drinks drier than most. Steamed rice, cream and a touch of plum on the nose, then nutty, gently sweet rice flavors that finish clean and brisk rather than sugary