Izakaya Restaurant Week Menu

Izakaya Restaurant Week Menu

Sunday, November 3 - Thursday, November 7

$39 per person | Select one item from each section

COLD

 

Baby Greens | Ginger Dressing, Carrot, Radish

Hearts of Palm Salad | Yuzu, Jalapeño, Scallion

Spicy Tuna Cracker | Avocado, Toban Djan

Albacore Tuna Tataki | Onion Ponzu, Scallion, Radish

 


 

HOT

Choice of:

 

Edamame | Sea Salt

Miso Soup | Tofu, Scallion, Enoki Mushroom

Edamame Dumpling | Sweet Sake, Shallot, Truffle

Pork Gyoza | Ginger Scallion Relish, Red Chili

Soup Dumpling | Chicken, Scallion, Sesame

Wagyu Beef Slider | Yakitori Glaze, Japanese Pickle

 


 

CRISPY

Choice of:

 

Kinki Chicken Wing | Celery, Cucumber, Ginger

Mahi Mahi Taco | Pickled Daikon, Jalapeño, Radish

Duck Scrapple Bun | Maple Teriyaki, Cucumber, Chili

Crispy Rock Shrimp | Chili Aioli, Yuzu

 


 

ROBATAYAKI

Choice of:

 

Chicken | Thigh, Breast, Wing

Pork | Loin, Belly, Enoki Bacon, Char Siu Rib

Vegetable | Trumpet Mushroom, Asparagus, Tokyo Scallion, Shitake, Eggplant

Seafood | Swordfish, Octopus, Oyster (Uni)

Meat | Wagyu Beef, Hanger Steak, Korean BBQ, Lamb Chop

 


 

MEAT & FISH

Choice of:

 

Karaage “Hot” Fried Chicken | Pickled Cucumbers, Chili Oil, Yuzu

Aged NY Strip | Truffle Ponzu, Trumpet Mushroom

Beef Short Rib | Lettuce Wrap, Sushi Rice, Miso

Salt & Pepper Flounder | Red Chili Relish, Shishito, Nori

Seared Scallop | Celery Root, Hon Shimeji, Truffle

Charred Salmon | Cauliflower, Sesame, Brown Miso

 


 

SIDES

Choice of:

 

Brussels Sprout | Fish Sauce, Puffed Rice, Chili

Shishito Pepper | Chili Aioli, Lemon

Shrimp Fried Rice | Kimchi, Sunny Egg

Wagyu Beef Fried Rice | Tonkatsu, Cilantro

 


 

SUSHI or SASHIMI

Choice of:

 

Egg Omelet + Nori

Shrimp Tataki + Soy + Lemon

Scallop + Soy + Lemon

Tuna + Soy + Fresh Wasabi

Salmon + Soy + Ginger

Fluke + Soy + Spicy Daikon

Yellowtail + Soy + Lemon

Octopus + Soy + Lemon

Unagi + Sesame + Eel Glaze

 


 

ROLLS

Choice of:

 

Garden

Salmon Avocado

Spicy Tuna

Yellowtail Scallion ‘Hosomaki’

Shrimp Tempura

Eel Avocado

California

 





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