ROBATA (Japanese Style Barbecue)

YASAI (Vegetables)

ROMAINE ……………………………. 4
Garlic

ASPARAGUS ……………………….. 5
Salt

SHIITAKE ……………………………. 4
Salt

ONION …………………………………. 4
Salt

SHISHITO ……………………………. 4
Sea salt

GYOKAI-RUI (Seafood)

SALMON ………………………………… 8
Teriyaki

SHRIMP (Ebi)………………………….. 7
Sea salt

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

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

 

ONIKU (Meat)

BEEF TSUKUNE SLIDER  …………  7
Miso mustard

GYUTAN (Beef tongue) …………….. 8
Sea salt

SKIRT  (Harami) …………………………… 7
Sansho pepper

WAGYU RIBEYE ………………………… 16
Wasabi ponzu

LAMB (Kohitsuji) Bone-in Chop ……… 11
Spicy miso

TONTORO (Pork jowl) …………………… 6
Black pepper

TSUKUNE …………………………………….. 4
Ground chicken

CHICKEN THIGH (Momo) …………….. 4
Ohba marinade

CHICKEN BREAST (Toriniku) ………… 4
Original tare sauce

CHICKEN GIZZARD (Sunagimo) ……… 4
(Ask for availability)

CHICKEN HEART (Hatsu) ……………….. 4
(Ask for availability)

CHICKEN TAIL (Bonjiri) …………………… 4
(Ask for availability)

CHICKEN OYSTER (Soriresu) ………….. 7
(Ask for availability)

DUCK BREAST (Kamo ro-su) ……………… 8
Original tare sauce

AMAMIMONO (Sweet Things)

TOFU …………………………………………………..  7
Soy milk panna cotta and yuzu curd

DONATSU …………………………………………… 7
Sansho-chocolate filled doughnuts with matcha semifreddo

KAKIGORI (Japanese shaved ice) …….. 7
Seasonal flavor

TAMAGO YAKI ………………………………. 4
Sweet egg omelette

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

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. All prices subject to change.