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 crème fraîche · 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

chef’s 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 ozA5 34 per ozpea 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

KEN’S ROLL

MICHAEL’S 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