19.50Seafood TempuraShrimp, scallop, fish & vegetables deep fried in a light batterOptions:
Light batter (18.50)
15.95Shrimp TempuraShrimp & vegetables deep fried in a light batter
Vegetarian Combinations
15.95Vegetarian CombinationsChoice of any three itemsOptions:
Age tofu, Avocado sashimi, Inari, Oshitashi, Seaweed salad, Vegetable tempura, Vegi roll, Yaki nasu
13.50Vegetable TempuraVegetables deep fried in a light tempura batter
13.50Tofu SukiyakiTofu cooked in a sweet broth w/ vegetables & noodles
12.50Vegetarian UdonVegetables & noodle in soup
13.50Vegetarian SushiFutomaki, shiitake maki & avocado w/ carrot roll
4.50Japanese SweetsFried mochi w/ green tea ice cream
5.50Tempura Green Tea Ice Cream
Dromks
Sake on Tap (Served Hot)
3.00+Sho Chiku BaiSmooth, well balanced, & full body. Slightly dry. Smv*Options:
Small (3.75)
, Large (7.25)
Premium Sake (Served Chilled)
Junmai DaiginjoDaiginjo is a sub-classification of ginjo. At least 50%-65% of the outside of each grain of rice has been polished off & the various brewing processes are handled w/ even more care & attention. Daiginjo is even lighter & more fragrant then ginjo. It is the finest of sake.
3.00+KanchikuSmv*Options:
Small (11.50)
, Large (21.50)
3.00+Kubota (Hekijyu)Smv*Options:
Small (14.00)
, Large (28.00)
Junmai GinjoGinjo is sake made w/ rice polished to the extent that the outer 40%-50% of each grain has been polished away. Ginjo is layered & complex, lighter & fragrant.
1.00+KikusuiSmv*Options:
Small (8.00)
, Large (15.00)
3.00MusbobaiSmvOptions:
Small (9.00)
, Large (17.00)
JunmaiJunmai is brewed using only rice of which the outer 30%-40% of each grain has been polished away. Spring water, koji, & yeast are also used. No alcohol or spirits is added to the final product. Usually full-bodied & slightly acidic, it goes well w/ a wide variety of foods.
5.00+HakaisanSmv*Options:
Small (9.00)
, Large (17.00)