| Cuisine type | Japanese | |
| Price range | $31 to $50 | |
| Neighborhood | Midtown |
| Top tags |
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| Cuisines | Japanese, Kaiseki, Sushi |
| Dining style | Casual Elegant |
| Phone number | +1 646 666 0017 |
| Website | www.naresushi.com |
| Dress code | Casual Dress |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Nakamichi (Mitch) Shinohara |
| Location | 115 E. 57th Street, New York, NY 10022 |
| First Course - Appetizer | Three dishes on kaiseki tray, served in turn | |
| Second Course - Soup of the Season | Chef s creation with seasonal ingredients | |
| Third Course - Chef s Signature | "A5 Grade" Japanese wagyu mini steak on hot stone |
| Additional Course - Mini Sushi Omakase | $35.00 | 6 pieces and one special roll by chef s selection, including fish from Tsukiji, Japan |
| Yellowtail Carpaccio | $18.00 | Thinly sliced yellowtail topped with microgreens and sliced jalapeno. Homemade ponzu sauce and extra virgin oil on the top |
| Toro Tartar | $18.00 | Fine-chopped fatty tuna, pickled daikon and scallion on sliced avocado. Topped with tobiko and microgreens. Served with zesty wasabi soy sauce |
| Salmon Naruto | $16.00 | Sliced salmon wrapped in cucumber strip. Topped with salmon caviar and fresh seaweed |
| Tuna Avocado | $16.00 | Dice-cut tuna and avocado dressed with savory sesame soy sauce |
| Ceviche | $14.00 | Assorted seafood dressed with homemade vinaigrette. Topped with Japanese ginger and tobiko |
| Inaniwa Udon | $22.00 | IInaniwa wheat flour noodles (slightly thin udon) in Western Japanese-style broth. Topped with tofu nugget, nameko mushroom, grated daikon, chopped scallions, seasoned okra, tempura flakes and roasted sliced Japanese citrus |
| Lobster Miso Soup | $16.00 | Steamed live-fresh lobster head and legs made with our signature miso soup. Topped with chopped Tokyo scallion and Japanese sansho pepper |
| Hamasui | $10.00 | Steamed cherrystone clams with bonito flakes-based clear soup. Topped with chopped mitsuba leaves and yuzu skin |
| Akadashi | $7.00 | Premium dark miso soup with nameko mushroom, organic tofu and chopped mitsuba leaves |
| Misoshiru | $5.00 | Signature miso soup with organic tofu, seaweed and chopped scallion |
| Yaki-Shabu Salad | $22.00 | Grilled sliced washu beef (boneless short rib) on a bed of organic mesclun and micro greens. Served with sesame ponzu dressing on the side |
| Avocado Salad | $14.00 | Organic mesclun topped with ripe avocado, sliced cucumber, cherry tomatoes and microgreens. Served with house dressing on the side |
| House Salad | $7.00 | Organic mesclun topped with sliced cucumber, cherry tomatoes and shredded carrots. Served with house dressing on the side |
| Momotaro Tomato | $14.00 | Sweet 'n' ripe Japanese tomato topped with white soy vinaigrette, tofu cheese and dried parsley Served chilled |
| Kamo Nasu | $12.00 | Fried Japanese round eggplant soaked in cold tempura sauce. Topped with bonito flakes and grated daikon with chopped sansho leaf. Served warm |
| Manganji Pepper | $10.00 | Charred Japanese giant sweet pepper topped with oyster soy sauce and bonito flakes |
| Sukui Tofu | $8.00 | All natural silken tofu imported from Japan. Savory sesame soy sauce on the top |
| Hijiki | $8.00 | Simmered seaweed with yam cake, tofu skin, dried shiitake and carrots. Topped with roasted sesame seeds |
| Gomoku Kimpira | $8.00 | Five kinds of seasonal vegetables stir-fried with sesame oil and sweet soy sauce. Topped with roasted sesame seeds |
| Ohitashi | $8.00 | Boiled seasonal green vegetable soaked in cold tempura sauce Bonito flakes on the top |
| Okinawa Mozuku | $9.00 | Different than the well-known seasoned seaweed salad, it is fresh seaweed wild-caught in Okinawa, Japan. Marinated in sweet vinegar. Topped with chopped Japanese mountain yam, sanbaizu and savory seaweed flakes |
| Ebi Ten | $18.00 | 4 pieces of shrimp tempura. Served with tempura sauce and flavored salt |
| Agedashi Tofu | $12.00 | Fried organic tofu topped with tempura sauce, bonito flakes, shishito pepper, chopped scallions, grated daikon and grated ginger |
| Sakura Shumai | $12.00 | Steamed minced shrimp wrapped with wheat flour skin Served with homemade dumpling sauce |
| Sauteed Organic Mushroom | $11.00 | Pan-sauteed four kinds of organic mushrooms with garlic butter soy. Chopped chives on the top |
| Shishito | $8.00 | Lightly fried shishito peppers. Topped with roasted Japanese sea salt |
| Edamame | $7.00 | Boiled soybeans in the pod. Topped with roasted Japanese sea salt |
| Kaiseki Sampler | $32.00 | three dishes on kaiseki tray made with seasonal special ingredients by chef' s creation. Served in turn |
| Uni Cocktail | $24.00 | Fresh sea urchin on chopped mountain yam in a Japanese Kiriko glass. Topped with caviar of Caviar Russe, oyster soy sauce, sake-happo jelly and sliced yuzu |
| Miso Sea Bass | $22.00 | Grilled Chilean sea bass marinated in Kyoto-style sweet white miso |
| Rock Shrimp | $18.00 | Topped with tobiko and savory seaweed flakes. Homemade spicy mayo on the side |
| Tatsuta-Age | $14.00 | Japanese traditional fried free-range chicken thigh. Served with spicy mayo and shishito pepper |
| Wagyu Mini Steak with Truffle | $65.00 | Grilled 5 oz of A5 grade Japanese beef on hot stone. Topped with grated summer truffle and truffle butter. Served with Himalayan rock salt and oyster soy sauce on the side |
| Prime Rib Eye Steak | $38.00 | Grilled 10 oz of Black Angus rib eye with seasonal vegetables. Please choose the sauce below. Teriyaki | Tataki | Miso Butter | Ponzu Butter | Truffle Butter & Truffle Salt (+$4) |
| Grilled Lobster Salad | $38.00 | Grilled live-fresh lobster tail and claw on a bed of ripe avocado, organic mesclun and microgreens. Fried chopped onion flakes on the top. Served with white soy vinaigrette on the side |
| Wild King Salmon Teriyaki | $34.00 | Grilled wild-caught king salmon with seasonal vegetables. Teriyaki sauce on the top |
| Organic Chicken Teriyaki | $28.00 | Grilled organic chicken breast with seasonal vegetables. Teriyaki sauce on the top |
| Organic Tofu Steak | $18.00 | Pan-fried organic medium-firm tofu and seasonal vegetables. Homemade tataki sauce on the top |
| Toku-Jo Sashimi | $41.00 | Deluxe assortment of sliced raw fish of chef's selection |
| Jo Sashimi | $29.00 | Basic assortment of sliced raw fish of chef's selection |
| Jo Sushi & Sashimi Combination | $32.00 | Basic assortment of sliced raw fish, six pieces of sushi and one roll from basic roll list |
| Chirashi | $30.00 | Sliced basic raw fish and other delicacies on a bed of sushi rice in a bowl |
| Toku-Jo Sushi | $39.00 | Deluxe assortment of 9 pieces sushi and one roll from basic roll list |
| Jo Sushi | $28.00 | Basic assortment of 9 pieces sushi and one roll from basic roll list |
| Salmon Oyako Don | $33.00 | Sliced torched salmon dressed with oyster soy sauce. Topped with ikura and seasonal garnish |
| Unagi Don | $28.00 | Broiled eel on a bed of sushi rice, garnished with diced tamago, cucumber, pickle, tobiko and micro greens |
| Sushi Omakase | $85.00 | Special assorted sushi by chef s choice, include some exotic seafood from Japan |
| Flying Fish Roe | $3.00 | |
| Japanese Omelette | $3.00 | |
| Boiled Shrimp | $3.00 | |
| Big Eye Tuna | $4.00 | |
| Salmon | $4.00 | |
| Yellowtail | $4.00 | |
| Fluke | $4.00 | |
| Eel | $4.00 | |
| Spanish Mackerel | $4.00 | |
| Marinated Tuna | $5.00 | |
| Red Snapper | $5.00 | |
| Scallop | $5.00 | |
| Torched Salmon | $5.00 | |
| King Salmon | $5.00 | |
| Salted Salmon Roe | $5.00 | |
| Blue Fin Tuna | $6.00 | |
| Striped Jack | $6.00 | |
| Snow Crab | $6.00 | |
| Botan Ebi | $6.00 | |
| Fatty Tuna | ||
| Mid-Fatty Tuna | ||
| Sea Urchin |
| Tuna | $7.00 | |
| Spicy Tuna | $7.50 | |
| Tuna with Avocado | $8.00 | |
| Tuna with Cucumber | $7.50 | |
| Salmon | $7.00 | |
| Spicy Salmon | $8.00 | |
| Salmon with Avocado | $8.00 | |
| Salmon with Cucumber | $7.50 | |
| Yellowtail with Scallion | $7.50 | |
| Yellowtail with Jalapeño | $8.50 | |
| California | $7.00 | |
| Boston | $7.50 | |
| Eel with Avocado | $8.50 | |
| Eel with Cucumber | $8.00 | |
| Avocado with Cucumber | $7.00 | |
| Shiitake (Mushroom) | $6.00 | |
| Kappa (Cucumber) | $6.00 | |
| Kanpyo | $6.00 | |
| Ume Shiso | $6.00 | |
| Oshinko | $6.00 |
| Bluefin Tuna "Battera" | $29.00 | Toro, akami and pickled daikon in pressed sushi with tataki sauce |
| Salmon Mille-Feuille | $19.00 | Layered spicy salmon, seared salmon, avocado, jalapeño and sushi rice. Topped with tobiko and eel sauce |
| Nare Roll | $18.00 | Tuna, avocado, cucumber and tobiko rolled with kombu paper. Spicy mayo on the top |
| Negi Toro Roll | $18.00 | Scallion with O-Toro |
| Lobster Roll | $18.00 | Lobster tempura and greens with Japanese mayo. Tobiko and eel sauce on the top |
| Golden Forest Roll | $17.00 | Salmon, cream cheese and cucumber deep-fried with tempura batter |
| Dragon Roll | $16.00 | Broiled eel, cucumber, tobiko and tempura flakes. Thinly sliced avocado on the top with eel sauce |
| Rainbow Roll | $16.00 | Variety of sashimi on California roll |
| Premium California Roll | $16.00 | Steamed snow crab, avocado, cucumber and Japanese mayo with tobiko on the top |
| Spider Roll | $16.00 | Deep fried soft shell crab, cucumber and greens with Japanese mayo. Tobiko on the top |
| Una Ten Roll | $15.00 | Eel and cream cheese deep-fried with tempura batter |
| Ebi Tempura Roll | $14.00 | Shrimp tempura with Japanese mayo, eel sauce and sesame seeds on the top |
| Spicy Scallop Roll | $13.00 |
| Tsukiji Sushi Special (Limited) | $29.00 | 6 pieces of special assorted sushi by chef s choice (include some exotic seafood from Japan), and one roll from the lunch roll list |
| Sushi Lunch^ | $17.00 | 6 pieces of sushi and one roll from the lunch roll list |
| Sashimi Lunch^ | $19.00 | 11 pieces of sliced raw fish |
| Sushi Sashimi Combination Lunch^ | $23.00 | 4 pieces of sushi, 7 pieces of sliced raw fish and one roll from the lunch roll list |
| Chirashi Lunch^ | $20.00 | Assortment of sliced raw fish and garnishes on a bed of sushi rice |
| Azuma Don Lunch | $23.00 | Three kinds of sashimi dressed with sesame soy sauce on sushi rice |
| Three Rolls Lunch | $17.00 | Please choose three from the lunch roll list |
| Organic Chicken Teriyaki Lunch | $17.00 | Grilled organic chicken breast and seasonal vegetables with white rice on the side and one roll |
| Salmon Teriyaki Lunch | $18.00 | Grilled Coho salmon and seasonal vegetables with white rice on the side and one roll |
| Tatsuta-Age Lunch | $17.00 | Japanese style fried chicken thigh with fried shishito and spicy mayo on the side. Served with white rice and one roll |
| Tofu Steak Lunch | $16.00 | Pan-fried organic tofu and seasonal vegetables with savory steak sauce on the top. Served with white rice and one roll |
| Udon or Soba Lunch | $16.00 | Western Japanese style broth and wheat flour noodle or Eastern Japanese style broth and buckwheat noodle with fish cake and garnishes. Served with one roll and small salad only |
| Tonkatsu | $16.00 | Deep-fried pork loin coated with panko, dipping sauce on the side. Served with small salad, miso soup, and white rice without the roll |
| Tuna | ||
| Spicy Tuna | ||
| Tuna Avocado | ||
| Salmon | ||
| Spicy Salmon | ||
| Salmon Avocado | ||
| California | ||
| Boston | ||
| Eel Avocado | ||
| Eel Cucumber | ||
| Avocado Cucumber | ||
| Ebi Tempura | ||
| Kanpyo | ||
| Ume Shiso | ||
| Oshinko | ||
| Kappa |
| Sushi Omakase | $60.00 | Chef s special selection of 12pieces of sushi, including some exotic seafood from Japan, and one special roll in one plate |
| Toku-Jo Sashimi | $40.00 | Deluxe assortment of sliced raw fish of chef's selection |
| Toku-Jo Sushi | $39.00 | Deluxe assortment of 9 pieces sushi and one roll from roll list |
| Wild King Salmon Teriyaki | $34.00 | Grilled wild-caught king salmon with seasonal vegetables. Topped with teriyaki sauce |
| Lobster Avocado Salad | $29.00 | Grilled marinated lobster tail with ripe avocado on a bed of organic greens. Fried chopped onion flakes on the top Served with white soy vinaigrette on the side |
| Kyuri Ikura | $15.00 | Absolut Citron, Ty Ku Junmai Cucumber infusion, Salmon Caviar, and Grapefruit Juice. Garnished with cucumber slice and Salmon Caviar |
| Mizubasho Mimosa | $30.00 | Mizubasho Pure (Sparkling Sake), and fresh raspberries |
| Pineapple Sakura Blossom | $15.00 | Plantation Pineapple Rum, Coconut Sake Nigori, pineapple puree, raspberry puree, and lime juice.Garnished with torched pineapple, and a cherry |
| Shochu Mojito | $14.00 | Sugar cane Shochu, mint leaves, brown sugar, and lime juice (Original, Raspberry, Strawberry, or Passion Fruit Puree) |
| Hot Date | $16.00 | Ki No Bi Kyoto Dry Gin, cilantro, jalapeno, raspberries, lime juice |
| Passion Sake | $15.00 | Otokoyama Tokubetsu Junmai (dry sake), Grand Marnier Cordon Rouge, passion fruit puree, and lime juice |
| Nare Punch | $8.00 | Fruit Punch, Club soda, Shiso leaves, and lemon |
| Jizake Tenzan | Junmai Genshu, Saga Japan; Medium dry and rich. One of the wine gems of the world |
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| Meibo | Junmai Ginjo Aichi, Japan; Pure rice sake made naturally, flavorful, clean, dry and smooth. Notes of melons, green apples and minerals |
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| Mizbasho | Ginjo, Gunma Japan; Easy drinking gem, that has a wonderful balance of sweet and dry |
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| Tokyo Kurabito | Kimoto Junmai Ginjo, Tokyo, Japan; A full-bodied sake with both muscle tone and finesse. It opens with an earthy rice milk character and shows notes of red fruit, plum wine, lychee, and yellow apple. Finish is softly spiced |
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| Chikurin Karoyaka, "Lightness" | Junmai Ginjo, Namazume, Okayama, Japan; Floral and herbal on the nose, with hints of champagne and cherries on the palate |
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| Hakutsuru Nishiki, Junmai Daiginjo, Kobe, Japan |
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| Kubota Manju, Junmai Daiginjo, Niigata, Japan |
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| Sho Chiku Bai, Junmai Daiginjo (Limited Release), Berkeley, California, USA |
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| Shirakabegura, Junmai Daiginjo (Gold Label 640ml), Kyoto, Japan |
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| Tenryo Koshu, Junmai Daiginjo, Gifu, Japan |
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| Dassai 50 Nigori, Junmai Daiginjo, Yamaguchi, Japan |
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| Dassai 50, Junmai Daiginjo, Yamaguchi, Japan |
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| Wakatake Onikoroshi, Daiginjo, Shizuoka, Japan |
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| Shichida, Junmai, Nama, Saga, Japan |
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| Shichida, Junmai Ginjo, Nama, Saga Japan |
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| Hakkaisan, Tokubetsu Junmai, Niigata, Japan |
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| Garyubai Namachozo, Junmai Ginjo Nama, Shizuoka, Japan |
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| (HOT) Suijin, Junmai, Iwate, Japan |
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| Kurosawa | Nagano, Japan; Junmai Kimoto (Dry +$2) | |
| Wakatake Onikoroshi "Demon Slayer" | Shizuoka, Japan; Tokubetsu Junmai (Dry +$7) | |
| Suijin | Iwate, Japan; Junmai (Dry +$10) |
| Hitachino Nest | $12.00 | Yuzu Lager | Weizen | White Ale | Japanese Classic Ale (+$1) |
| Ozeno Yukidoke | $12.00 | IPA | White Weazen |
| Coedo | $12.00 | Ruri | Plisner |
| Kyoto | $12.00 | Matcha |
| Kawaba | $9.00 | Sunrise | "Snow Weizen" |
| Echigo | $9.00 | Red Ale |
| Asahi Dry | $10.00 | |
| Sapporo Premium | $9.00 |
| Brooklyn, Utica, NY | $8.00 | Lager |
| Southampton, Long Island | $8.00 | Burton IPA |
| Blue Moon, Golden, Colorado | $7.00 | Belgian White |
| Horeki Daishichi, Fukushima, Japan |
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| Senshin, Niigata, Japan |
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| Kubota Manju, Niigata, Japan |
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| Urakasumi, Miyagi, Japan |
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| Dassai 23 Yamaguchi, Japan |
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| Hakutsuru Nishiki, Kobe, Japan |
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| Sho Chiku Bai, (Limited release), Berkeley, California, USA |
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| Shirakabegura, (Gold Label 640ml), Kyoto, Japan |
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| Wakatake Onikoroshi, Shizuoka, Japan |
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| Tenryo Koshu, Gifu, Japan |
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| Dassai 50 Yamaguchi, Japan |
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| Watari Bune, Ibaraki, Japan |
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| Shichida, Saga, Japan |
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| Beni Mansaku "Red Witch-Hazel", Akita, Japan |
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| Daishichi, Fukushima, Japan |
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| Shichida, Saga, Japan |
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| Wakatake Onikoroshi "Demon Slayer", Tokubetsu Junmai, Shizuoka, Japan |
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| Suijin, Iwate, Japan |
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| Otokoyama "Man's mountain", Hokkaido, Japan |
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| Kurosawa, Junmai Kimoto, Nagano, Japan |
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| Hakkaisan, Tokubetsu Junmai, Niigata, Japan |
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| Souden Yamahai, Tokubetsu Junmai, Fukuoka, Japan |
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| Suehiro Gensai, Fukushima, Japan |
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| Kisaragi, Yamagata, Japan |
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| Kurosawa, Premium Reserve, Nagano, Japan |
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| Ken Daiginjo, Fukushima, Japan |
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| Tosandotsuru Azure, Kouchi, Japan |
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| Meibo, Aichi, Japan |
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| Mizbasho, Gunma, Japan |
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| Dassai 50 Nigori, Junmai Daiginjo, Yamaguchi, Japan |
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| Dassai 50 Sparkling, Nigori, Junmai Daiginjo, Yamaguchi, Japan |
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| Garyubai Namachozo, Junmai Ginjo, Nama, Shizuoka, Japan |
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| Sesshu Otokoyama, Junmai Namazume, Hyogo, Japan |
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| Born, Junmai Daiginjo, "Muroka Nama Genshu", Fukui, Japan | $99.00 |
| Pascal Jolivet 2016 Sancerre, France |
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| Emmolo 2014 Napa Valley California, USA |
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| Heitz 2017 California, USA |
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| Far Niente 2014 Napa Valley CA, USA |
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| Flowers 2015 Sonoma Coast, California, USA |
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| Heitz 2015 California, USA |
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| Hollberg GG 2015 Wagner - Stempel, Germany |
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| Dr. Fischer 2016 Bockstein Ockfen Kabinett, Mosel, Germany |
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| Chateau Mercian 2014 Nagano, Japan |
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| La Scolca Gavi di Gavi "Black Label" 2015 Piedmont, Italy |
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| Olivier Lefaive, Meursault Poruzots 1er Cru 2015 Burgundy, France |
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| Olivier Lefaive Chassagne Montrachet 2015 Burgundy, France |
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| Xavier Monnot, Meursault "Les Chermes" 2014 Burgundy, France |
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| Chateau Puligny Montrachet 2014 Burgundy, France |
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| Robert Mondavi, Reserve 2014 Napa, CA |
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| Far Niente 2014 Napa Valley CA, USA |
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| Antinori Tignanello 2014 Tuscany, Italy |
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| Caymus 2015 Napa Valley California, USA |
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| Robert Craig 2014 Affinity Estate, Napa Valley, USA |
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| Jordan 2013 California USA |
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| Heitz 2012 California, USA |
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| Robert Mondavi 2014 Oakville Napa CA, USA |
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| Centered 2016 Napa Valley, CA, USA |
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| Corton Clos De Cortons 2014 Faiveley Grand Cru, Monopole, Burgundy, France |
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| Flowers 2015 Sonoma Coast, California, USA |
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| Belle Glos Las Alturas 2015 Santa Lucia CA, USA |
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| Emeritus Vineyard 2014 Sonoma Coast, CA, USA |
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| Cloudline 2015 Willamette Valley, Oregon, USA |
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| Emmolo 2014 Napa Valley California, USA |
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| Ridge 2014 California, USA |
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| Chateau Mercian 2012 Nagano, Japan |
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| IL Poggione 2012 Brunello di Montalcino, Italy |
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| GD Vajra 2012 Bricco Delle Viole Barolo, Piedmont, Italy |
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| Joseph Phelps, Insignia 2014 (Bordeaux Red Blends) Napa Valley, CA USA |
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| Joseph Phelps, Insignia 2012 (Bordeaux Red Blends) Napa Valley, CA USA |
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| Clonakilla 2014 (Shiraz - Viognier Blend) Canberra District, New South Wales, Australia |
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| Robert Craig 2014 Cellars Afnity, (Bordeaux Red Blends), Napa Valley, California, USA |
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| Pol Rogers Brut NV Champagne, France |
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| Veuve Clicquot Brut NV Champagne, France |
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| Taittinger Brut "La Francaise" NV Champagne, France |
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| Lucien Albrecht Rose Cremant, Alsace, France |
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| Mizubasho, Sparkling Sake, Gunma, Japan |
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| Lamberti, Prosecco, Venetto, Italy |
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| Miraval Rose 2015 Provence, France |
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| Fresh squeezed juice | $8.00 | Orange | ||||
| Juices | $4.00 | Cranberry | Pineapple | Grapefruit | ||||
| Voss | Sparkling, Still |
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| Calpico Original | $3.50 | Japanese yogurt drink | ||||
| Ramune | $3.50 | Japanese soda | ||||
| Iced Green Tea | $3.00 | Sweetened or unsweetened | ||||
| Green Tea, Soba Tea | $2.50 |
| Coke | ||
| Coke Life | ||
| Diet Coke | ||
| Sprite | ||
| Ginger Ale | ||
| Club Soda |
| Mars Iwai Whisky | (Blend: 75% corn whisk(e)y, 25% malt whisk(e)y) It's "bourbon inspired, " as Mars says, made from a grain bill of three-quarters corn and a quarter malted barley. Te nose is a bit shy: some vanilla toasted oak notes, and touch of melon. Palate: vanilla, pound cake and lychee |
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| Mars Iwai Traditional | (Blend: 75% malt whisky, 25% corn) It has a beautiful coppery color in the glass. Te nose is meaty, with sweet barbecue and cinnamon. Deep syrupy bourbon notes without a bourbon's heat. Some dark sherry fruits: prunes and raisins |
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| Mars "Komagatake" Rindo Single Malt | Rindo is the name of a mountain fower found in the Nagano prefecture near the distillery. Rindo means 'gentian' and has a distinctly aromatic character thanks to ageing exclusively in a combination of ex-bourbon, sherry and Japanese wine casks. Citrus peels, tobacco, orchard fruits on the nose |
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| Nikka Taketsuru Pure Malt | Sherry soaked plums, raisins, green apple, honey and black pepper on the nose. Espresso beans, milk chocolate, tobacco leaf and a touch of smoke on the palate |
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| Nikka Whisky Coffey Grain | Vanilla, corn spice and herbs on the nose. Sweet, fruit, melon, thick syrup, buttermilk biscuits and fresh vanilla on the palate |
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| Nikka Whisky Coffey Malt | Malted barley is distilled in a "Coffey Still", a traditional continuous still which is normally used to produce grain whisky |
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| Hibiki 21 | Cooked fruit, blackberry, ripe banana, caramel on the nose. Sandalwood, honey comb, dry apricot and mizunara (Japanese oak) on the nose. Coconut, cranberry and butter on the palate |
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| Hakushu Whisky, Single Malt 18 yrs | Ripe pears, dried mint, oregano, and hint of smoke on the nose. Jasmine, mango, quince and menthol on the palate |
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| Yamazaki, Single Malt 12 yrs | Peach, pineapple, grapefruit, clove, candied orange, vanilla, mizunara (Japanese oak) on the nose. Coconut, cranberry and butter on the palate |
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| Hakushu Whisky, Single Malt 12 yrs | Pine needle, basil, and green apple on the nose. Sweet pear, mint, kiwi on the palate |
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| Hibiki Harmony | Rose, lychee, hint of rosemary, mature woodiness, sandalwood on the nose. Honey - like sweetness, candied orange peel and white chocolate on the palate |
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| Suntory Toki | Basil, green apple and honey on the nose. Grapefruit, green apples, ginger, peppermint and thyme on the palate |
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| Single Malt Whisky, Akashi, Eigashima Shuzo (White Oak) | Te nose leads with honey and orchard fruit, followed by a palate that has more honey, then oak, pear, and ginger. Malty, citrusy aromas with scents of black cherry, toffee and oak on the nose. Vanilla and pine nuts on the palate. Is solid, satisfying, and spicier finish |
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| Blended Whisky, Akashi, Eigashima Shuzo (White Oak) | (Crafted from 70% corn, 30% lightly peated, crisp UK malt and natural spring water) Honey, spices, wasabi, pepper, citrus and vanilla on the nose. Wood, cinnamon, citrus and vanilla on the palate. Te resulting spirit is delicate and approachable with aromas of black cherry and vanilla with subtle undertones of malt, oak and roasted nuts |
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| Ume Whisky, Akashi, Eigashima Shuzo (White Oak) | Tis sweet whisky is born out of the Japanese of Ume-Shu, which translate as Plum Alcohol. Te makers at Akashi blend their whisky with the green plums, Ume and rock sugar in their whisky. It then rests for over a half a year until the sweet and sour are integrated |
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| Ichiro's Malt and Grain | On the nose: Starts like a sweet but delicate vanilla, that then quickly develops into a tart bouquet of orange and apple with the alcohol. Tat eventually tones down to a more subdued combination of toffee, pear, and plums.- again with a twinge of alcohol. Palate: Very delicate vanilla, hints of sweet tropical fruit and flowers. Tat gradually transitions to more of a hazelnut - like vanilla with a fare of ginger to it, building in spiciness as a notes of pepper and peat develop |
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| Tenshi No Yuwaku, Kagoshima Japan | Premium sweet potatoes and rice koji. Has a thick and creamy texture, a sophisticated and elegant aroma |
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| Mugon Honkaku, 10yrs. Aged Shochu, Kumamoto Japan | Premium Rice Shochu, sleeps in barrels of Kokuji (Evergreen Oak) for over ten years, lending it a peculiar and addictive flavor, and a mellow aroma. Pours a light, lovely amber color |
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| Hitotsubu No Mugi, Kagoshima Japan | Full of Umami and Barley flavor. Creamy and buttery quality |
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| Absolut Citron | $9.00 | |
| Ketel One | $12.00 | |
| Tito's | $9.00 | |
| Absolut | $11.00 | |
| Chopin Potato | $12.00 | |
| Belvedere | $14.00 | |
| Grey Goose Vodka | $14.00 | |
| Smirnoff | $7.00 | |
| Stolichnaya | $11.00 | |
| Gordon's | $6.00 |
| Tanqueray | $12.00 | |
| Beefeater | $10.00 | |
| Henrick's | $16.00 | |
| Bombay Sapphire | $12.00 | |
| Plymouth | $13.00 | |
| Gordon's | $7.00 | |
| Edinburgh | $12.00 | |
| Ki No Bi | $25.00 |
| Santa Teresa 1796 | $17.00 | |
| Bacardi Gold | $7.00 | |
| Bacardi Reserva Limitada | $34.00 | |
| Coruba Dark, Jamaica | $9.00 | |
| Plantation, Pineapple Dark Rum | $13.00 | |
| Captain Morgan | $10.00 | |
| Bacardi Superior White | $7.00 | |
| Brugal, Especial Extra Dry Blanco | $9.00 |
| Luna Azul Blanco | $8.00 | |
| Platinum Baron | $17.00 | |
| Riazul Reposado | $24.00 | |
| Riazul Añejo | $26.00 | |
| Patron Silver | $19.00 | |
| Patrón Añejo | $23.00 | |
| Patron Reposado | $21.00 | |
| Don Julio Blanco | $23.00 | |
| Herradura Colección de la Casa | $34.00 | |
| Tequila Esperanto | $26.00 |
| Grand Marnier, Cordon Rouge | $14.00 | |
| Ramazzotti Sambuca | $10.00 | |
| Kahlua | $10.00 | |
| Amaretto di Saronno | $13.00 | |
| Laird's Applejack | $10.00 | |
| Chambord Liquer | $15.00 | |
| Baileys Original Irish Cream | $12.00 | |
| Campari | $11.00 |
| Jack Daniel's (Tennessee) | $13.00 | |
| Crown Royal (Canadian) | $11.00 | |
| Tullamore D.E.W. (Irish) | $13.00 | |
| Jameson (Irish) | $13.00 | |
| Old Camp Blended Whiskey | $9.00 |
| Macallan Fine Oak 18 Yrs | $105.00 | |
| Macallan 12 Yrs | $25.00 | |
| Oban 18 Yrs | $52.00 | |
| Glenlivet 12 Yrs | $22.00 |
| Chivas Regal 12 Yrs | $16.00 | |
| Johnnie Walker Black | $17.00 | |
| Johnnie Walker Red | $12.00 | |
| Glenfiddich 18 Yrs | $44.00 | |
| Johnnie Walker Gold | $34.00 | |
| Johnnie Walker Green 15 Yrs | $25.00 | |
| Johnnie Walker Blue | $92.00 | |
| Sheep Dip Islay | $19.00 |
| Jim Beam, Finished in PX Sherry Casks | $110.00 | |
| Basil Hayden's | $22.00 | |
| Old Forester | $11.00 | |
| Bulleit | $14.00 | |
| Elijah Craig, Small Batch | $11.00 | |
| Jefferson's, Small Batch | $17.00 | |
| Baker's 7 Yrs | $22.00 | |
| Maker's 46 | $17.00 | |
| Maker's Mark | $14.00 | |
| Woodford Reserve Straight Bourbon Whiskey | $20.00 | |
| Knob Creek, Small Batch | $14.00 | |
| Wild Turkey 101 Straigh Bourbon | $10.00 |
| Woodford Reserve Straight Rye Whiskey | $17.00 | |
| Wild Turkey 101 | $13.00 | |
| Russell's Reserve Rye (6 Yrs) | $13.00 | |
| Rittenhouse | $12.00 | |
| Old Overholt | $9.00 | |
| Bulleit 95 Rye | $15.00 |
| Remy Martin VSOP | $23.00 | |
| Fladgate 20 Yrs Tawny | $10.00 | |
| Fladgate 30 Yrs Tawny | $46.00 | |
| Tawny Porto | $10.00 | |
| Hine Cognac, VSOP | $23.00 | |
| Hennessy VS | $12.00 | |
| Hennessy VSOP | $24.00 | |
| Hennessy Paradis | $296.00 | |
| Courvoisier Cognac VS 80 Proof | $14.00 | |
| Courvoisier Cognac VSOP 80 Proof | $17.00 | |
| Grand Marnier, Cordon Rouge | $14.00 | |
| Kahlua 40 Proof | $10.00 | |
| Drambuie Liqueur | $12.00 | |
| Mito No Kairakuen, 5yrs Aged Plum Liqueur | $15.00 | |
| Villa Massa Limoncello | $10.00 |
| Lobster Egg Soup | Lobster meat with egg drop soup, topped with truffle oil | |
| Roasted Duck Salad | Diced oven-roasted duck breast on organic greens with balsamic soy vinaigrette |
| Sesame Tofu | Roasted sesame paste coagulated with soy cream, topped with uni and wasabi oil | |
| Yu-an Gindara | Grilled fresh black cod marinated in flavored soy sauce | |
| Foie Gras Daikon | Simmered daikon radish with foie gras, topped with Japanese mustard |
| Omakase Nigiri 6 Pieces | Special fish selected by chef | |
| Bluefin Tuna Battera | Pressed sushi made with all parts of bluefin tuna, topped with Osetra caviar and ikura | |
| Wagyu Mini Steak | Grilled 4 oz of wagyu sirloin on hot stone, topped with truffle butter Served with flavored rice | |
| Aburi Toro Don | Seared fatty tuna on flavored rice, topped with uni and ikura |
| Special Dessert A La Mode |
| Signature Miso Soup | Nameko Mushroom |
| Egg Custard with Snow Crab | Sliced black truffle |
| Salmon Tartar with Home-Marinated Salmon Caviar | Quail egg |
| Sushi Omakase | 5 pieces of premium fish nigiri selected by chef | |
| Duck Breast Tataki | Served medium rare with tataki sauce | |
| Lobster Tempura | 3 oz of live lobster tail and shishito |
| Sakura Mochi | Red bean paste wrapped in rice cake and sakura leaf |
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