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 (Ebi)………………………….. 6
Sea salt

KING CRAB (Kani)………………….. 22
Spicy mayo

SCALLOP (Hotate) ………………….. 15
Ohba butter

 

ONIKU (Meat)

BEEF TSUKUNE SLIDER  …………  4
Miso mustard

GYUTAN (Beef tongue) …………….. 6
Sea salt

SKIRT  (Harami) …………………………… 5
Sansho pepper

WAGYU RIBEYE ………………………… 15
Wasabi ponzu

LAMB (Kohitsuji) Bone-in Chop ……… 9
Spicy miso

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

TSUKUNE …………………………………….. 3
Ground chicken

CHICKEN THIGH (Momo) …………… 3.5
Ohba marinade

CHICKEN BREAST (Toriniku) ………… 3.5
Original tare sauce

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

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

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

CHICKEN OYSTER (Soriresu) ………….. 6
(Ask for availability)

DUCK BREAST (Kamo ro-su) ……………… 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

KAKIGORI (Japanese shaved ice) ……. 6
Seasonal flavor

Sumi Robata Bar offers Private Dining for groups larger than 5. Please send your information to info@sumirobatabar.com

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.