(Menu subject to change)
Raw
Tuna tataki: seared yellowfin, garlic chips  9
Tuna sashimi  15.5
House-made shime saba: vinegar-cured mackerel  12
Hokkaido scallop carpaccio w/ yuzu shiso  15.5
Uni w/quail egg & wasabi  17
 
Grilled/Broiled
Mero w/sweet miso  14.5
Hamachi kama: yellowtail jaw  16.5
Beef tongue w/yuzu miso  12
Kalbi: bbq beef short rib  11
Tsukune: chicken meatballs  8
 
Fried
Fried tofu in dashi  7.5
Cream croquettes: bechamel, crab, corn  7.5
Kakiage: rock shrimp, vegetable fritters  8
Kara-age: chicken thigh, garlic puree  9
Kushikatsu: pork belly on a stick, onion  4.5
 
Steamed/Simmered
Ankimo: monkfish liver and yuzu miso vinaigrette  9
Porkbelly Kakuni: slow braised silk pork  14
 
Vegetables
Tempura special  8
Kyona salad: arugula, mizuna,tuna shavings with “onsen” egg  7
 

Obanzai (three sides)  10.5
or one for 7:
  • Daikon radish salad
  • Kinpira: burdock and lotus root, chili
  • Hijiki : black seaweed, fish cakes
  • Ae mono: todays vegetable
  • Cucumber salad
Assorted mushrooms: eringi, shimeji, shiitake, butter  10
 
Rice/Noodles
Ojiya Soba or Inaniwa Udon  10
  • Cold with dipping sauce
  • Warm dashi (pork belly kakuni …+4)
Chahan: fried rice with garlic chips, shiso leaf  9
Rice balls  –each 3.50
  • Ume: pickled plum
  • Konbu: sea kelp
  • Tarako: salted cod roe
  • Salmon (+.5)
  • Salmon roe & yukari (+.5)
 
Sake Accompaniments  5 ea.
Tako Wasa: octopus, fresh wasabi
Hotaru squid okizuke: cured firefly squid
Squid Shiokara: squid curedin liver
Squid or tuna natto
Yamakake: tuna with grated mountain potato
Oshinko: assorted pickled vegetables