EN Japanese Brasserie - Menu complet

with lime juice

fresh squeezed pineapple juice, ginger

The most prized classification of sake, representing the height of a brewmaster 's ability. To qualify as a Daiginjo a minimum of 50% of the outer rice layers must be polished away. Kid Daiginjo; Sanzen Black Omachi Junmai Daiginjo; Kuheiji Eau du Desir J

Takara Jun 35 barley shochu, shiso leaf, fresh squeezed grapefruit juice, yuzu

Kimino Mikan, Roku Gin, sparkling wine, lemon twist

Haku Japanese Rice Vodka, Toriba Coffee, Vicario coffee liqueur

fresh lemon juice and honey

shiso leaf, fresh squeezed grapefruit juice, yuzu, club soda

edamame, vegan obanzai, seaweed salad, vegan agedashitofu, yamaimo isobe-age, tsumetai yasai, oshinko roll

served with wasabi salt, sansho salt and garlic soy

Chef's choice of seasonal fish. Sake pairing: Azumaichi, Junmai

Full of umami with a dash of acidity on the finish

Made with Omachi rice, rich with umami and floral bouquet. Very nuanced and elegant

Seasonal vegetables with yuzu dressing. Sake pairing: Masumi Arabashiri, Junmai Ginjo Nama

mixed greens, cherry tomatoes, and kabu with yuzu dressing

assorted seaweed from Japan with kaiware sprouts in a sesame oil dressing

mixed greens, spinach, parsley, mint salad tossed with hijiki seaweed, edamame and white sesame dressing

assorted cuts of raw fish served over rice with sesame sauce

Reisei soup, mizuna ohitashi, tamagodofu with caviar. Sake pairing: Suehiro Ken, Daiginjo

With fresh fruit moriawase. Sake pairing: Momo, Peach Infused Sake

Dashi broth, uni, hanahojiso. Sake pairing: Noguchi Naohiko: Natsu No Namazake, Muroka Nama Genshu

shiitake, maitake, shimeji and enoki mushrooms marinated in a seaweed broth

Seasonal vegetables tempura battered and fried. Served with wasabi salt, matcha salt, and yuzu salt

medium-fatty tuna, daily selection

shrimp fritters deep-fried with salt

salt grilled salmon collar

tofu lightly fried in a savory dashi broth with assorted mushrooms

Black truffle tare. Sake shochu pairing: Masumi Arabashiri, Junmai Ginjo Nama

marbled tuna, mizuna, onions and spicy bonito flakes

house made nukazuke

lean tuna

edamame, tofu salad, fried chicken, Saikyo miso cod, garlic shiso rice, obanzai, yamaimo isobe-age

Maitake, carrots, scallion miso. Sake shochu pairing: Noguchi Naohiko, Honjozo Muroka Nama Genshu

Sansho, salt. Sake shochu pairing: Kagiya, Junmai Nama

Roasted bell pepper ohitashi, zucchini carpaccio, green bean karashi-ae. Sake shochu pairing: Suehiro Ken, Daiginjo

Steamed okinawan purple potato, fava bean vegetable dashi sauce. Sake shochu pairing: Ikkoman, Imo Shochu

Grapefruit granita, an, mochi, seasonal fruit, shiso syrup. Sake shochu pairing: Momo, Peach Infused Sake

Steamed seasonal shellfish, edamame, ikura. Sake pairing: Kikuhime Kinken, Junmai

broiled Alaskan black cod marinated in Saikyo miso

royal fern sprouts, shiitake mushrooms, and fried tofu in a spicy shichimi togarashi (hot pepper)

miso glazed Japanese egglplant

seasonal chilled vegetables served with spicy miso sauce

Japanese sweet potato, with vegan tartar sauce

mountain yam and edamame wrapped with nori, fried and served with arajio natural sea salt

sea urchin, ikura (salmon roe), mountain yam and mekabu seaweed over rice

seared A5 Miyazaki Wagyu, daikon soy, scallions

with sumiso dipping sauce

young yellowtail with green onion shoot

with shiso and okra, yuzu kosho soy sauce

young green onion shoot and tuna

sea urchin and salmon roe

salt grilled young yellowtail collar

lean tuna and avocado with wasabi soy dressing

Junmai Daiginjo. The highest quality of sake by Kubota. Uses Koshitanrei sake rice made from two strains of the best sake rice and a unique polishing technique that takes twice as long to perform. This attention to detail creates a sublime, delicate and e

Limited release Junmai Daiginjo. Second in the set that is named after Kokuryu's founder. Years of gentle maturation at low tempuratures. Unparalleled mellowness and full flavor

Limited release Junmai Daiginjo. Named after Kokuryu's founder. Produced and matured in Kokuryu's 220-year old original method. Smooth and distinct with flavors that linger

Junmai Daiginjo. Brewed in beyond perfect conditions. Uses only organically grown rice that is dried naturally. Very light nose or honeysuckle and musk melon. Semi-dry and medium body with a gorgeous depth of flavor

Junmai Daiginjo. From a single Yamadanishiki rice field named Tako in Kurodasho village. Rich aromas of stone fruit, smooth and pleasant acidity with a long finish

Pinnacle of Perfection 2 year cold-aged Daiginjo from the legendary Niigata brewery. Delicate flavor and impeccably balanced

Aged Junmai Daiginjo. Matured for a full five years at -8 degrees Celsius. Fruity aroma and moderately sweet palate with a crisp, clean finish

Tobintori Genshu Junmai Daiginjo. Soft, yet present, aromas of freshly washed rice and green melon. Gentle sweetness and floral on the palate

A tour of the various types of shochu that are produced. Gankutsu Oh rice shochu; Shiro Kirishima sweet potato shochu; Kannoko barley shochu

Fruit infused, sweet, playful selection of sake and umeshu. Momo peach infused sake; Miwaku no Mango sake; Heiwa Shuzo Kid Tsuru-Ume Suppai sour umeshu

choice of thinly sliced young yellowtail, fluke, salmon or scallop sashimi over a bed of daikon and carrot slaw with yuzu pepper sauce

clay pot steamed rice with a dashi marinade, topped with salt grilled salmon with shiso and ikura (allow 40 minutes)

clay pot steamed rice with a vegan dashi marinade, topped with vegan butter, corn, nori (allow 40 minutes)

clay pot steamed rice with a dashi marinade, topped with maitake and white summer truffles (allow 40 minutes)

rice topped with butter soy sauce seared tuna sashimi

sea urchin, ikura (salmon roe), hanahojiso, chilled somen noodles in dashi broth

steamed egg custard topped with summer truffle

daily selection of fish head broiled in miso soup

A5 grade beef strip loin

yuzu teriyaki sauce

Japanese sweet potato in sweet broth with soy sauce

flash fried eggplant and shishito peppers marinated in a seaweed broth

soy sauce braised thinly sliced pork belly lotus root

seasoned with aromatic rock salt

edamame marinated in a dashi broth

from Norway

Mura barley shochu, homemade ginger ale, fresh lime juice

Titos vodka, cucumber, fresh lime juice, black pepper with a salt rim

with honey

young yellowtail

flash fried, lightly salted and served with yuzu salt

half-dozen daily selection, served with daikon oroshi, scallions, ponzu sauce

Tomato, myoga, ponzu lime vinaigrette. Sake shochu pairing: Azumaichi, Junmai

rice fried with garlic, topped with shiso

Japanese pickled vegetables

sweet soy marinated hijiki seaweed

A5 miyazaki wagyu with seasonal vegetables deglazed in wagyu fat. Sake pairing: Kagiya, Junmai Nama

daily selection