The menu

Steamed young soybeans finished with flaky sea salt.

vegetarian

Silken tofu in a light potato-starch crust, served in warm dashi with scallion and bonito.

Chilled jellyfish dressed with perilla leaf and sesame — clean, crisp and bright.

Crisp-fried octopus with a squeeze of lemon and house salt.

Golden korokke, creamy inside, served with tonkatsu sauce.

Pan-seared pork dumplings with a lacy crisp skirt.

Delicate steamed egg custard with dashi and seasonal garnish.

Thin-sliced yellowtail with serrano pepper, citrus and olive oil.

Two pieces per order — salmon, tuna, yellowtail, shrimp and more.

Chef's selection of the day, sliced and plated simply.

Buttery yellowtail, a house favorite.

Our signature roll, named for the Memorial Drive dining room.

Crisp shrimp, avocado and a light drizzle of sauce.

Chopped tuna with chili and scallion.

A composed set of nigiri and a roll — a good way to start.

Charred, unctuous and salted — the most-ordered skewer.

Glazed with tare or seasoned with salt.

Snappy grilled sausage, sliced for sharing.

Gyutan skewers, tender and smoky.

Ika brushed with sweet soy and grilled to order.

Whole fish grilled simply and served with grated daikon.

Crisp asparagus wrapped in smoky bacon.

Grilled mushrooms with a touch of soy.

vegetarian

Crisp pork cutlet over rice with our house Japanese curry.

Braised pork over steamed rice with scallion.

Thick wheat noodles in a warm dashi broth.

Hand-shaped rice balls with a savory filling.

Daily miso with tofu, wakame and scallion.

Stone-ground green tea, bittersweet and cool.

Chewy mochi wrapped around ice cream.

Silky goma purin with a toasted-sesame aroma.

A guided tasting of three sakes, chosen by the house.

By the glass or the bottle, from crisp to fragrant.

Shochu and soda, bright and easy — a classic izakaya drink.

Asahi, Sapporo and Kirin, ice cold.

Neat, on the rocks, or as a highball.

Sweet-sour plum wine, served chilled.