ROBATA (Japanese Style Barbecue)

YASAI (Vegetables)

ROMAINE …………………………… 3
Garlic

ASPARAGUS ……………………….. 4
Salt

SHIITAKE ………………………….. 3
Salt

ONION ……………………………….. 3
Salt

SHISHITO ………………………….. 3
Sea salt

GYOKAI-RUI (Seafood)

SALMON …………………………….. 7
Teriyaki

SHRIMP ……………………………… 5
Sea salt

KING CRAB ………………………… 16
Spicy mayo

SCALLOP  …………………………… 15
Ohba butter

 

ONIKU (Meat)

BEEF TSUKUNE SLIDER  ………  4
Miso mustard

GYUTAN (Beef tongue) …………. 6
Sea salt

SKIRT …………………………………. 4.5
Sansho pepper

WAGYU RIBEYE ……………………15
Wasabi ponzu

LAMB (Bone-in Chop)………………. 8
Spicy miso

TONTORO (Pork jowl) ………………. 4
Black pepper

TSUKUNE (Ground chicken) ………. 3

CHICKEN THIGH …………………… 3.5
Ohba marinade

CHICKEN BREAST …………………. 3.5
with skin

CHICKEN GIZZARD ………………… 3
(Ask for availability)

CHICKEN HEART …………………… 3
(Ask for availability)

CHICKEN TAIL ………………………. 3
(Ask for availability)

DUCK BREAST ………………………… 7
Original tare sauce

AMAMIMONO (Sweet Things)

TOFU ………………………………………. 5
Soy milk panna cotta and yuzu curd

DONATSU ………………………………… 6
Sansho-chocolate filled doughnuts with matcha semifreddo

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. A gratuity of 20 percent will be added to parties of six or more.