for your convenience, a suggested gratuity of 20% has been

calculated for parties of 6 or more. however you are not required

to pay a gratuity and may make adjustments to the suggested amount
*the consumption of raw or undercooked eggs, meat, poultry,
seafood or shellfish may increase your risk of foodborne illness
a 3% surcharge will be added for all food & beverages
for san francisco employer mandate
AHI TUNA POKE
KUSSHI OYSTERS | 4 EA
HAPPY SPOON OYSTER
SWEET MISO OCTOPUS
HYAKUSHOU GREENS
KAISO SEAWEED SALAD
BLOOMSDALE SPINACH
KINPIRA BURDOCK
SHRIMP CHAWANMUSHI
HOUSE-MADE TOFU
poke sauce, tobiko, negi, crisp wonton 14
grated daikon, guinea chile, ponzu 18
uni, ikura, tobiko, ponzu crme frache 8
cucumber, mirugai, crystal leaf, wakame 13
pole beans, asparagus, yuzu vinaigrette 12
hand-ground sweet sesame dressing 8
goma-ae style, toasted sesame 8
umami soy, togarashi chili 7
uni, ikura, shiitake, rich dashi 15
matcha salt, wasabi, lemon 7
COLD SMALL PLATES
EDAMAME
MAITAKE MUSHROOM TEMPURA
MONTEREY SQUID OKONOMIYAKI
TOKYO FRIED CHICKEN | KARAAGE
SAKE STEAMED CLAMS | SAKA-MUSHI
PORK DUMPLING | GYOZA
GRILLED SQUID | IKAYAKI
wood-fired sea salt 6
daikon dipping sauce 13
pork belly, sunny-side egg, bonito 10
sake & ginger marinade 11
asari clam broth, konnichiha sake 12
soy, chile, scallion 12
shoyu, togarashi 13
HOT SMALL PLATES
jidori egg, togarashi 6
best part of the chicken 6
tokyo negi 7
konnichiha sake cured 7
shiso, umeboshi 7
tare glaze, lemon 7
garlic, sesame oil 8
spicy miso 7
sweet soy 16
sansho salt 8
chefs selection 26
MEATBALLS | TSUKUNE
CHICKEN TAILS | BONJIRI
CHICKEN THIGH | NEGIMA
CHICKEN HEARTS | KOKORO
CHICKEN BREAST | MUNENIKU
CHICKEN WING | TEBASAKI
BEEF TONGUE | GYUTAN
TRUMPET MUSHROOM | ERINGI
CALIFORNIA QUAIL | UZURA
PORK BELLY | BUTABARA
OMAKASE
ROBATAYAKI | 2 PER ORDER
asari clam, sancho pepper 9
shrimp & scallop dumplings, hon-shimeji 9
silken tofu, wakame 8
MISO NAMEKO
ICHIBAN DASHI
MISO TOFU
SOUP
CRISPY FLOUNDER
MISO BLACK COD
TEMPURA SERVICE
LIBERTY FARMS DUCK
AMERICAN WAGYU & LOBSTER
TRIPLE-SEARED BRANDT TENDERLOIN
gomoku gohan, ponzu, lemon 24
mustard seed, summer beans 32
yukari, matcha, kare 22
yamaimo dumpling, fava, glazed plums 42
uni glaze, spinach, sake butter 52
wafu asparagus, wasabi leaf 8 oz 40
LARGE PLATES
rice noodle, mizuna, shiitake, tofu 42
eringi, watermelon radish, goma-dare 38 3 oz
miyazaki prefectures, enoki, mizuna, ponzu 32 per oz
HAMACHI, SNOW CRAB, SCALLOP
MASAMI FARMS AMERICAN WAGYU BEEF
MIYAZAKI JAPANESE A5 BEEF
SHABU SHABU
MIYAZAKI PREFECTURE JAPANESE BEEF
A4 24 per oz A5 34 per oz
pea tendrils & yuzu kosho
3oz minimum
shrimp tempura, avocado, spicy tuna, furikake 20
bluefin fatty tuna, scallion, uni, ikura 26
bluefin fatty tuna, scallion 16
california roll w/ three fish, tobiko, sesame 18
crab, avocado, tobiko, cucumber 12
soft shell crab, kaiware, tobiko, spicy mayo 14
yamagobo, kaiware 10
sesame, eel sauce 12
tobiko 12
choice of salmon, yellowtail, scallop or tuna 10
tuna, wasabi 8
mackerel, ginger, green onion, shiso, sesame 8
yellowtail, scallion 7
sea eel, cucumber, eel sauce 10
japanese cucumber, sesame 5
simmered kanpyo squash 5
pickled plum, shiso leaf 5
pickled daikon radish, sesame 5
tamago, spinach, yamagobo, pickled daikon, shiitake 9
KENS ROLL
MICHAELS NEGITORO
NEGITORO
RAINBOW
CALIFORNIA
SPIDER
SALMON SKIN
EEL AVOCADO
TUNA AVOCADO
SPICY ROLL
TEKKA
TOKYO ROLL
NEGIHAMA
ANAKYU
KAPPA
KANPYO
UMESHISO
OSHINKO
FUTO MAKI
MAKIMONO | ROLLS