| Cuisine type | Izakaya | |
| Price range | $31 to $50 | |
| Neighborhood | Midtown |
| Top tags |
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| Cuisines | Izakaya, Japanese, Japanese Speciality |
| Dining style | Elegant Dining |
| Phone number | +1 212 278 0010 |
| Website | www.suzukinyc.com |
| Dress code | Business Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Location | 114 W 47th Street, New York, NY 10036 |
| Zensai | Sesame tofu with sesame sauce, egg custard with dashi | |
| Tsukuri | Assorted seasonal sashimi | |
| Agemono | Assortment of fried items | |
| Yakimono | Grilled fish of the month | |
| Nimono | Simmered seasonal items | |
| Shokuji | Rice, pickles and miso soup |
| Hot-Pot | Shabu-shabu style sukiyaki beef hot pot | |
| Shokuji | Rice, pickles and miso soup |
| Zensai | Sesame tofu with sesame sauce, simmered seasonal vegetables | |
| Aemono | Tofu marinated persimmon and apple | |
| Agemono | Assortment of fried vegetables | |
| Shokuji | Rice, pickles and miso soup |
| Zensai | Sesame tofu with sesame sauce, egg custard with dashi | |
| Tsukuri | Assorted seasonal sashimi | |
| Yakimono | Kuwa-style yellowtail | |
| Shokuji | Rice, pickles and miso soup | |
| Mizumono | Strawberry mousse |
| Chirashi-Zushi Lunch | $28.00 | Assortment of sashimi, julienned omelette |
| Tekka Don | $23.00 | Assortment of tuna sashimi, julienned omelette |
| Salmon Don | $15.00 | Assortment of salmon sashimi, julienned omelette |
| Zensai | Two kinds of appetizer house made egg custard with dashi | |
| Main | Miso marinated baked chicken, julienned omelette with shichimi pepper |
| Zensai | Two kinds of appetizer house made egg custard with dashi | |
| Main | boiled eel, julienned omelette with sansho pepper |
| Sushi & Sashimi | $45.00 | Six pieces of chefs selection of nigiri and three kinds of sashimi with Edomae egg omelet, along with mini salad and miso soup |
| Sushi & Half Roll | $43.00 | Nine pieces of chefs selection of nigiri and half roll, along with mini salad and miso soup |
| Five Piece Sushi Omakase | $24.00 | Five pieces of chefs selection of nigiri, along with mini salad and miso soup |
| Three Kinds of Sashimi | $24.00 | |
| Five Kinds of Sashimi | $55.00 | |
| Tuna Tasting | $45.00 |
| Tekka Bluefin Tuna Roll | $8.00 | |
| Toro Bluefin Fatty Tuna Roll | $12.00 | |
| Salmon Roll | $7.00 | |
| Hamachi Yellowtail Roll | $6.00 | |
| Unagi Eel Roll | $8.00 | |
| Shrimp Tempura Roll | $10.00 |
| Avocado | $3.00 | |
| Cucumber | $2.00 | |
| Spicy Sauce | $1.00 |
| Akami, Lean Tuna, Spain |
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| Chu-Toro, Medium Fatty Tuna, Spain |
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| Zuke-Maguro, Marinated Tuna, Spain |
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| Shima-Aji, Striped Jack, Japan |
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| Kampachi, Baby Yellowtail, Japan |
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| Hamachi, Yellowtail, Japan |
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| Nodoguro, Ocean Perch, Japan |
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| Kinmedai, Golden Eye Snapper, Japan |
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| Hirame, Fluke, Japan |
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| Stripped Bass, East Coast |
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| Wild King Salmon, Alaska |
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| Char Salmon, Alaska |
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| Scottish Salmon, Alaska |
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| Smoked Salmon, Alaska |
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| Aji, Horse Mackerel, Japan |
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| Saba, Mackerel, Japan |
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| Unagi, Freshwater Eel, Japan |
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| Anago, Sea Eel, Japan |
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| Taira-Gai, Pencil Clam, Japan |
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| Ika, Squid, Japan |
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| Tako, Octopus, Japan |
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| Ikura, Salmon Roe, Japan |
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| Uni Japan, Sea Urchin, Japan |
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| Tamago, Egg Omlette |
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| Edamame | $5.00 | |
| Lotus Root Chips | $5.00 | |
| Shishito Peppers | $7.00 | |
| Spinach Ohitashi | $6.00 | Boiled spinach simmered in bonito dashi with shimeji mushrooms |
| Seafood Sunomono | $11.00 | Sashimi grade fish of the day, with fresh seaweed, dressed in Tosazu-Vinaigrette |
| Sesame Tofu | $6.00 | with sweet sesame sauce |
| Home Made Tofu (Chilled/ Hotpot) | $10.00 | |
| Grilled Eggplant | $6.00 | grilled and peeled eggplant chilled in ginger soy topped with bonito flakes |
| Steak Tartar | $24.00 | Wagyu short rib tartar with baby arugula salad, dressed with chive oil |
| Foie Gras Daikon Wrap | $18.00 | Grilled Moulard Foie Gras topped with Osetra Caviar, wrapped in sweet vinegar marinated daikon |
| Eel Mille-Feuille | $21.00 | Kabayaki Eel with eel sauce layered in egg custard fish dumpling, topped with simmered Mizansho |
| Dengaku Pinchos | $11.00 | Assortment of namafu gluten, pumpkin, eggplant, tofu, topped with red miso, and saikyo-miso |
| Duck Tataki | $10.00 | Braised roast duck on a bed of glazed dashi broth |
| King Crab Cocktail | $20.00 | King Crab legs garnished with tosazu vinaigrette jelly, topped with a cloud of meringue and Osetra Caviar |
| Hokkaido Octopus - Nami Shiage | $13.00 | Six pieces of thinly sliced sashimi octopus with squeezed fresh yuzu juice, a dash of pink rock salt, and drizzled with white truffle oil |
| Ginga - Sushi | $23.00 | Three delicately placed sushi of Moulard Foie Gras, and Osetra Caviar with gold leaf. Garnished with Cherry Balsamic soy vinegar |
| Seaweed Salad | $9.00 | Assortment of Japanese seaweed with garlic-sesame vinaigrette sauce |
| Granola Avocado Salad | $10.00 | Arugula salad with avocado, asparagus, and soft-boiled egg topped with granola, dressed with onion garlic apple vinegar sauce |
| Kurobuta Kakuni | $12.00 | Kurobuta pork simmered in classic Japanese style of sweet soy |
| Yellowtail Shabu-Shabu | $26.00 | Three kinds of yellowtail sashimi served with yuzu aroma clear dashi on a paper hot pot |
| Kamo Soba | $15.00 | Soba with bonito broth topped with grilled duck breast, Shiitake Mushroom and Kale ohitashi |
| Tempura Soba | $15.00 | Soba with bonito broth topped with assortment of Seafood and vegetable tempura |
| Sansai Soba | $12.00 | Soba with bonito broth topped with assortment of wild mountain vegetables |
| Seasonal Steamed Vegetables | $8.00 | Jasmine Tea boiled assortment of spinach eggplant asparagus Shimeji-mushroom and carrot |
| Simmered Vegetables | $15.00 | Simmered eggplant daikon taro-potato pumpkin turnip spinach and carrot |
| Salmon Musui-Nabe | $16.00 | Steamed-Grilled Salmon, layered Japanese mushrooms, on a bed of Tokyo-scallions, topped with Saikyo Spicy-miso |
| Wagyu Steak | Miyazaki A5 Wagyu with ponzu sauce |
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| Miso Marinated Wagyu | Miyazaki A5 Wagyu marinated in miso |
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| Grilled Wagyu Roll | $19.00 | Finely sliced Wagyu skirt steak wrapped with asparagus, hearts of palm, carrots, served with spicy teriyaki, yellow paprika sauce | ||
| Skirt Steak | $22.00 | 3oz Wagyu skirt steak with baked potato, grilled hearts of palm and asparagus, topped with chimichurri sauce | ||
| Stone Grilled Tenderloin Steak | $25.00 | 3oz Tenderloin served with baked potato, grilled hearts of palm and asparagus, drizzled with chorizo miso butter sauce |
| Seasonal Tempura | $28.00 | Portioned in three islands from the sea and mountains of Japan. Shrimp, Japanese whiting, sea urchin, abalone, taro potato, myoga, mushrooms, mizuna, Yuba |
| Classic Tempura | $14.00 | Izakaya style tempura with white fish, shrimp, and vegetables |
| Agedashi Mozzarella | $10.00 | Lightly fried mozzarella with light soy, dashi broth |
| Crispy Duck Roll | $19.00 | Slow cooked red miso and duck legs, mushrooms, and ginkgo nuts |
| Miso Marinated Chicken Tatsuta | $8.00 | Fried organic chicken skewers with a side of spicy yuzu ponzu sauce |
| Classic Chicken Tatsuta | $8.00 | Izakaya style classic soy dashi fried organic chicken |
| Grilled Carabineros Sudachi | $23.00 | Bringing forward the Umami of the Carabineros shrimp by using its natural flavors with zest of sudachi juice |
| Caramelized Garlic Jidori | $12.00 | Grilled Jidori-chicken topped with caramelized roasted soy-garlic sauce with poached Onsen egg for dipping |
| Grilled Codfish | $20.00 | Marinated in sweet saikyo-miso sauce |
| Char-Grilled Tender Octopus | $19.00 | Lightly simmered, char grilled spicy pickled octopus legs with roasted garlic sautéed kale, chickpeas & olives |
| Oyster Komi-Yaki | $9.00 | Cream gratin with clam dashi, grilled oysters, cooked zucchini and mushrooms. topped with grilled cheddar and mozzarella cheese |
| Sushi Omakase | $100.00 | Suzuki Dining Exclusive. Ten pieces of Nigiri sushi with half roll, along with Akadashi red miso soup, Mini salad, Dessert |
| Akami, Lean Tuna | $6.00 | |
| Chu-Toro, Medium Fatty Tuna | $11.00 | |
| Zuke-Maguro, Soy Marinated Tuna | $7.00 | |
| Hamachi, Yellowtail | $6.50 | |
| Kampachi, Baby Yellowtail | $7.75 | |
| Hirame, Fluke | $5.50 | |
| Aji, Horse Mackerel | $6.00 | |
| Shima-Aji, Striped Jack | $7.50 | |
| Nodoguro, Ocean Perch | $12.00 | |
| Kinmedai, Golden Eye Snapper | $8.50 | |
| Sea Bass | $7.00 | |
| Wild Stripped Bass | $7.50 | |
| King Salmon | $7.50 | |
| Scottish Salmon | $5.75 | |
| Char Salmon | $7.00 | |
| Ikura, Salmon Roe | $8.25 | |
| Unagi, Freshwater Eel | $7.00 | |
| Anago, Sea Eel | $8.75 | |
| Uni Japan, Sea Urchin | $17.00 | |
| Taira-Gai, Pencil Clam | $8.00 | |
| Hotate, Scallop | $5.50 | |
| Tamago, Egg Omelette | $5.00 | |
| Edomae Tamago, Edo Style Omelette | $5.25 |
| Bluefin Tuna Roll | $8.00 | |
| Salmon-Avocado Roll | $7.00 | |
| Eel-Avocado Roll | $9.00 | |
| Shrimp Tempura Roll | $10.00 | |
| Asparagus Cucumber Roll | $6.00 | |
| Yellowtail Roll | $8.00 |
| Akami, Lean Tuna | $9.00 | |
| Chu-Toro, Medium Fatty Tuna | $16.50 | |
| Hamachi, Yellowtail | $9.75 | |
| Kampachi, Baby Yellowtail | $11.63 | |
| Hirame, Fluke | $8.25 | |
| Aji, Horse Mackerel | $9.00 | |
| Shima-Aji, Striped Jack | $11.25 | |
| Nodoguro, Ocean Perch | $18.00 | |
| Kinmedai, Golden Eye Snapper | $12.75 | |
| Sea Bass | $10.50 | |
| Wild Stripped Bass | $11.25 | |
| King Salmon | $11.25 | |
| Scottish Salmon | $8.63 | |
| Char Salmon | $10.50 | |
| Ikura, Salmon Roe | $12.38 | |
| Unagi, Freshwater Eel | $10.50 | |
| Anago, Sea Eel | $13.13 | |
| Uni Japan, Sea Urchin | $25.50 | |
| Taira-Gai, Pencil Clam | $12.00 | |
| Hotate, Scallop | $8.25 | |
| Tamago, Egg Omelette | $7.50 | |
| Edomae Tamago, Edo Style Omelette | $7.88 |
| Three Kinds of Sashimi | $24.00 | |
| Five Kinds of Sashimi | $55.00 | |
| Tuna Tasting | $45.00 |
| Edamame | $5.00 | |
| Lotus Root Chips | $5.00 | |
| Shishito Peppers | $7.00 | |
| Foie Gras Daikon Wrap | $18.00 | Grilled Moulard Foie Gras topped with Osetra Caviar, wrapped in sweet vinegar marinated daikon |
| Eel Mille-Feuille | $21.00 | Kabayaki Eel with eel sauce layered in egg custard fish dumpling, topped with simmered Mizansho |
| Dengaku Pinchos | $11.00 | Assortment of namafu gluten, pumpkin, eggplant, tofu, topped with red miso, and saikyo-miso |
| Ohitashi | $6.00 | Boiled spinach simmered in bonito dashi with shimeji mushrooms |
| Duck Tataki | $10.00 | Braised roast duck on a bed of glazed dashi broth |
| Seaweed Salad | $9.00 | Assortment of Japanese Seaweed with garlic-sesame vinaigrette sauce |
| Granola Avocado Salad | $10.00 | Arugula salad with avocado, asparagus, and soft-boiled egg topped with granola, dressed with onion garlic apple vinegar sauce |
| Kamo Soba | $15.00 | Handmade Soba with bonito broth topped with grilled duck breast, Shiitake Mushroom and Kale ohitashi |
| Chilled Tofu | $10.00 | chilled tofu with ginger |
| Tofu Hot Pot | $10.00 | Hot pot tofu with ginger |
| Sesame Tofu | $6.00 | with sweet sesame sauce |
| Grilled Eggplant | $6.00 | grilled and peeled eggplant chilled in ginger soy topped with bonito flakes |
| Steak Tartar | $24.00 | Wagyu short rib tartar with baby arugula salad, dressed with chive oil |
| Seafood Sunomono | $11.00 | Sashimi grade fish of the day, with fresh seaweed, dressed in Tosazu-Vinaigrette |
| Hokkaido Octopus ~ Nami Shiage | $13.00 | Six pieces of thinly sliced sashimi octopus with squeezed fresh yuzu juice, a dash of pink rock salt, and drizzled with white truffle oil |
| King Crab Cocktail | $20.00 | King Crab legs garnished with tosazu vinaigrette jelly, topped with a cloud of meringue and Osetra Caviar |
| Ginga / Sushi | $23.00 | Three delicately placed sushi of Moulard Foie Gras, and Osetra Caviar with gold leaf. Garnished with Cherry Balsamic soy vinegar |
| Seasonal Steamed Vegetables | $8.00 | Jasmine Tea boiled assortment of spinach eggplant asparagus Shimeji-mushroom and carrot |
| Simmered Vegetables | $15.00 | Simmered eggplant daikon taro-potato pumpkin turnip spinach and carrot |
| Sakamushi Monkfish & Clams | $15.00 | Lightly battered and fried Monk fish & Steamed Clam, cooked in clam-dashi stock |
| Salmon Musui-Nabe | $16.00 | Steamed-Grilled Salmon, layered Japanese mushrooms, on a bed of Tokyo-scallions, topped with Saikyo Spicy-miso |
| Kurobuta Kakuni | $12.00 | Kurobuta pork simmered in classic Japanese style of sweet soy |
| Buri Daikon | $15.00 | Wild Yellowtail lightly simmered in red miso, on a bed of daikon-radish steak |
| Yellowtail Shabu-Shabu | $26.00 | Three kinds of yellowtail sashimi served with yuzu aroma clear dashi on a paper hot pot |
| Simmered Spanish Mackerel | $19.00 | Lightly fried & simmered in soy dashi broth, garnished with boiled spinach and taro potato |
| Seasonal Tempura | $28.00 | Portioned in three islands from the sea and mountains of Japan. Shrimp, Japanese whiting, sea urchin, abalone, taro potato, yoga, mushrooms, mizuna, Yuba |
| Agedashi Mozzarella | $10.00 | Lightly fried mozzarella with light soy, dashi broth |
| Crispy Duck Roll | $19.00 | Slow cooked red miso and duck legs, mushrooms, and ginkgo nuts |
| Miso Marinated Chicken Tatsuta | $8.00 | Fried organic chicken skewers with a side of spicy yuzu ponzu sauce |
| Flash Fried Geso | $10.00 | Lightly fried and battered Squid legs garnished with aged Japanese plum sauce |
| Grilled Carabineros Sudachi | $30.00 | Bringing forward the Umami of the Carabineros shrimp by using its natural flavors with zest of sudachi juice |
| Caramelized Garlic Jidori | $12.00 | Grilled Jidori-chicken topped with caramelized roasted soy-garlic sauce with poached Onsen egg for dipping |
| Grilled Codfish | $20.00 | Marinated in sweet saikyo-miso sauce |
| Char-Grilled Tender Octopus | $19.00 | Lightly Simmered, char grilled spicy pickled octopus legs with roasted garlic sautéed kale, chickpeas & olives |
| Oyster Komi-Yaki | $9.00 | Cream gratin with clam dashi, grilled oysters, cooked zucchini and mushrooms. topped with grilled cheddar and mozzarella cheese |
| Wagyu Steak | $21.00 | Miyazaki A5 Wagyu with ponzu sauce |
| Miso Marinated Wagyu | $22.00 | Miyazaki A5 wagyu marinated in miso |
| Grilled Wagyu Roll | $19.00 | Finely sliced Wagyu Skirt steak wrapped with asparagus, hearts of palm, carrots, served with spicy teriyaki, yellow paprika sauce |
| Skirt Steak | $22.00 | 3oz Wagyu Skirt steak with baked potato, grilled hearts of palm and asparagus, topped with chimichurri sauce |
| Stone Grilled Tenderloin Steak | $25.00 | 3oz Tenderloin served with baked potato, grilled hearts of palm and asparagus, drizzled with chorizo miso butter sauce |
| Zensai | simmered abalone / asparagus / kimi-zu sauce | |
| Wanmori | traditional clear soup / ainame dumpling | |
| Tsukuri | assorted seasonal sashimi three kinds | |
| Yakimono | salt-grilled young "ayu" sweetfish / accompaniments | |
| Nimono | Miyazaki A5 rank wagyu sukiyaki style hot-pot | |
| Shokuji | baby sardine rice / pickles | |
| Tomewan | akadashi red miso soup | |
| Mizumono | baby peach and yuzu jelly |
| Zensai | vinegar miso marinated squid / accompaniments | |
| Wanmori | traditional clear soup / egg tofu / yuzu | |
| Tsukuri | assorted seasonal sashimi three kinds | |
| Yakimono | yuan-style grilled salmon / accompaniments | |
| Nimono | tatsuta-style miso chicken / country style daikon | |
| Shokuji | baby sardine rice / pickles | |
| Tomewan | akadashi red miso soup | |
| Mizumono | baby peach and yuzu jelly |
| Zensai | vinegar miso marinated squid / accompaniments | |
| Tsukuri | assorted seasonal sashimi three kinds | |
| Yakimono | yuan-style grilled salmon / accompaniments | |
| Shokuji | baby sardine rice / pickles | |
| Tomewan | akadashi red miso soup | |
| Mizumono | baby peach and yuzu jelly |
| Zensai | sesame tofu / accompaniments | |
| Wanmori | traditional clear soup / grilled eggplant | |
| Shiizakana | three piece vegetable sushi | |
| Yakimono | Saikyo-miso grilled vegetables / accompaniments | |
| Nimono | raw seaweed and bamboo shoot hot-pot | |
| Shokuji | plum and shiso rice / pickles | |
| Tomewan | akadashi red miso soup | |
| Mizumono | house made matcha yokan / edible gold |
| Zensai | simmered abalone / asparagus / kimi-zu sauce | |
| Wanmori | traditional clear soup / ainame dumpling | |
| Tsukuri | assorted seasonal sashimi three kinds | |
| Yakimono | salt-grilled young "ayu" sweetfish / accompaniments | |
| Nimono | tatsuta-style chicken / country style daikon | |
| Shokuji | baby sardine rice / pickles | |
| Mizumono | baby peach and yuzu jelly |
| Zensai | simmered abalone / asparagus / kimi-zu sauce | |
| Wanmori | traditional clear soup / ainame dumpling | |
| Tsukuri | assorted seasonal sashimi three kinds; upgrade to five kinds - $22 supplement | |
| Shiizakana | "Iwagaki" jum bo oyster / ponzu | |
| Oizakana | egg tofu / sea urchin / bekko sauce | |
| Yakimono | salt-grilled young "ayu" sweetfish / accompaniments | |
| Nimono | Miyazaki A5 rank wagyu sukiyaki style hot-pot | |
| Shokuji | baby sardine rice / pickles | |
| Tomewan | akadashi red miso soup; upgrade to five pieces sushi - $22 supplement | |
| Mizumono | house made nerikiri / matcha green tea |
| Hanakago Lunch | $49.00 | |
| Shojin Lunch | $25.00 | |
| Tempura Sashimi Lunch | $23.00 | |
| Shabu-Suki Lunch | $49.00 | |
| Tekka-Don | $23.00 | |
| Kaisen "Chirashi" Zushi | $28.00 | |
| Salmon Don | $15.00 |
| Zensai Appetizer | Three assortments of seasonal light bites sesame tofu. Donko mushrooms & apple with Shira-aé soy tofu sauce. Spinach Ohitashi | |
| Agemono Fried | Isobe Style Vegetable tempura | |
| Yakimono Grilled | Eggplant komi yaki, Yuba, Asparagus | |
| Nimono Simmered | Simmered vegetables taro-potato, bamboo shoots, pumpkin carrots | |
| Shokuji Rice | Mushroom rice, pickled cucumber | |
| Mizumono Dessert | Strawberry Daifuku with traditional Green tea |
| Zensai Appetizer | Three assortments of seasonal light bites sesame tofu. Donko mushrooms & apple with Shira-aé soy tofu sauce. Castilla with black beans, sweet egg roll | |
| Mushimono Steamed | Traditional steamed egg custard with peas and shrimp | |
| Tsukuri Sashimi | Seasonal assortment of sashimi (fish from Satsuki) | |
| Yakimono Grilled | Miso marinated grilled Cod fish, with Grilled Bamboo shoot, Gluten Flower shaped Turnip, Bayberry Jelly, Pickled Ginger | |
| Nimono Simmered | Simmered pork belly with Vegetables | |
| Nimono, Simmered Second | Wagyu shabu-shabu with bonito and kombu dashi | |
| Shokuji Rice | Chirashi Sushi (fish from Satsuki) | |
| Mizumono Dessert | Strawberry Daifuku with traditional Green tea |
| Zensai Appetizer | Three assortments of seasonal light bites sesame tofu. Donko mushrooms & apple with shira-aé soy tofu sauce. Castilla with black beans, sweet egg roll | |
| Mushimono Steamed | Steamed egg custard with snow crab | |
| Tsukuri Sashimi | Seasonal assortment of sashimi. (fish from Satsuki) | |
| Shiizakana Baked | Baked foie gras with glazed soy sauce, on a bed of simmered daikon radish | |
| Yakimono Grilled | Miso marinated grilled Cod fish, with grilled bamboo shoot, gluten flower shaped turnip, bayberry jelly, pickled ginger oyster & sea urchin komiyaki | |
| Shokuji Rice | Takikomi rice with miso soup and Japanese pickles | |
| Dessert | Home made Hoji ice cream |
| Zensai Salad | Kyo-yasai style salad, using the freshest ingredients from the New York Farmers Market | |
| Sushi Prologue | Kampachi, Salmon, Aji, White fish, Kinmedai | |
| Selection | Guests can choose one of the following items: kurobuta kakuni, classic tempura, crispy duck roll, grilled codfish, char-grilled terder octopus | |
| Sushi Epilogue | Tuna, Seared Hamachi belly, Ikura roe, Uni (Santa Barbra) Egg omelet with pickled cucumber | |
| Mizumono Dessert | Strawberry Daifuku with traditional Green tea |
| Sushi & Sashimi Set | $45.00 | Six pieces of chefs selection of nigiri and three kinds of sashimi with Edomae egg omelet, along with mini salad and miso soup |
| Sushi & Half Roll | $43.00 | Nine pieces of chefs selection of nigiri and half roll, along with mini salad and miso soup |
| Dinner Chirashi-Zushi | $38.00 | A luxurious island filled with fish of the day sashimi, on a bed of sushi rice |
| Three Kinds of Sashimi | $24.00 | |
| Five Kinds of Sashimi | $55.00 | |
| Tuna Tasting | $45.00 |
| Tekka Bluefin Tuna Roll | $8.00 | |
| Toro Bluefin Fatty Tuna Roll | $12.00 | |
| Salmon Roll | $7.00 | |
| Hamachi Yellowtail Roll | $6.00 | |
| Unagi Eel Roll | $8.00 | |
| Shrimp Tempura Roll | $10.00 |
| Avocado | $3.00 | |
| Cucumber | $2.00 | |
| Spicy Sauce | $1.00 |
| Akami, Lean Tuna, Spain |
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| Chu-Toro, Medium Fatty Tuna, Spain |
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| Zuke-Maguro, Marinated Tuna, Spain |
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| Shima-Aji, Striped Jack, Japan |
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| Kampachi, Baby Yellowtail, Japan |
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| Hamachi, Yellowtail, Japan |
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| Nodoguro, Ocean Perch, Japan |
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| Kinmedai, Golden Eye Snapper, Japan |
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| Hirame, Fluke, Japan |
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| Stripped Bass, East Coast |
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| Wild King Salmon, Alaska |
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| Char Salmon, Alaska |
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| Scottish Salmon, Alaska |
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| Smoked Salmon, Alaska |
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| Aji, Horse Mackerel, Japan |
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| Saba, Mackerel, Japan |
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| Unagi, Freshwater Eel, Japan |
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| Anago, Sea Eel, Japan |
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| Taira-Gai, Pencil Clam, Japan |
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| Ika, Squid, Japan |
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| Tako, Octopus, Japan |
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| Ikura, Salmon Roe, Japan |
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| Uni Japan, Sea Urchin, Japan |
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| Tamago, Egg Omlette |
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| Edamame | $5.00 | |
| Lotus Root Chips | $5.00 | |
| Spinach Ohitashi | $6.00 | Boiled spinach simmered in bonito dashi with shimeji mushrooms |
| Seafood Sunomono | $11.00 | Sashimi grade fish of the day, with fresh seaweed, dressed in Tosazu-Vinaigrette |
| Sesame Tofu | $6.00 | with sweet sesame sauce |
| Home Made Tofu (Chilled/ Hotpot) | $10.00 | |
| Grilled Eggplant | $6.00 | grilled and peeled eggplant chilled in ginger soy topped with bonito flakes |
| Steak Tartar | $24.00 | Wagyu short rib tartar with baby arugula salad, dressed with chive oil |
| Foie Gras Daikon Wrap | $18.00 | Grilled Moulard Foie Gras topped with Osetra Caviar, wrapped in sweet vinegar marinated daikon |
| Eel Mille-Feuille | $21.00 | Kabayaki Eel with eel sauce layered in egg custard fish dumpling, topped with simmered Mizansho |
| Dengaku Pinchos | $11.00 | Assortment of namafu gluten, pumpkin, eggplant, tofu, topped with red miso, and saikyo-miso |
| Duck Tataki | $10.00 | Braised roast duck on a bed of glazed dashi broth |
| King Crab Cocktail | $20.00 | King Crab legs garnished with tosazu vinaigrette jelly, topped with a cloud of meringue and Osetra Caviar |
| Hokkaido Octopus - Nami Shiage | $13.00 | Six pieces of thinly sliced sashimi octopus with squeezed fresh yuzu juice, a dash of pink rock salt, and drizzled with white truffle oil |
| Ginga - Sushi | $23.00 | Three delicately placed sushi of Moulard Foie Gras, and Osetra Caviar with gold leaf. Garnished with Cherry Balsamic soy vinegar |
| Seaweed Salad | $9.00 | Assortment of Japanese seaweed with garlic-sesame vinaigrette sauce |
| Granola Avocado Salad | $10.00 | Arugula salad with avocado, asparagus, and soft-boiled egg topped with granola, dressed with onion garlic apple vinegar sauce |
| Kurobuta Kakuni | $12.00 | Kurobuta pork simmered in classic Japanese style of sweet soy |
| Yellowtail Shabu-Shabu | $26.00 | Three kinds of yellowtail sashimi served with yuzu aroma clear dashi on a paper hot pot |
| Kamo Soba | $15.00 | Soba with bonito broth topped with grilled duck breast, Shiitake Mushroom and Kale ohitashi |
| Tempura Soba | $15.00 | Soba with bonito broth topped with assortment of Seafood and vegetable tempura |
| Sansai Soba | $12.00 | Soba with bonito broth topped with assortment of wild mountain vegetables |
| Seasonal Steamed Vegetables | $8.00 | Jasmine Tea boiled assortment of spinach eggplant asparagus Shimeji-mushroom and carrot |
| Simmered Vegetables | $15.00 | Simmered eggplant daikon taro-potato pumpkin turnip spinach and carrot |
| Salmon Musui-Nabe | $16.00 | Steamed-Grilled Salmon, layered Japanese mushrooms, on a bed of Tokyo-scallions, topped with Saikyo Spicy-miso |
| Wagyu Steak | Miyazaki A5 Wagyu with ponzu sauce |
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| Miso Marinated Wagyu | Miyazaki A5 Wagyu marinated in miso |
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| Grilled Wagyu Roll | $19.00 | Finely sliced Wagyu skirt steak wrapped with asparagus, hearts of palm, carrots, served with spicy teriyaki, yellow paprika sauce | ||
| Skirt Steak | $22.00 | 3oz Wagyu skirt steak with baked potato, grilled hearts of palm and asparagus, topped with chimichurri sauce | ||
| Stone Grilled Tenderloin Steak | $25.00 | 3oz Tenderloin served with baked potato, grilled hearts of palm and asparagus, drizzled with chorizo miso butter sauce |
| Seasonal Tempura | $28.00 | Portioned in three islands from the sea and mountains of Japan. Shrimp, Japanese whiting, sea urchin, abalone, taro potato, myoga, mushrooms, mizuna, Yuba |
| Classic Tempura | $14.00 | Izakaya style tempura with white fish, shrimp, and vegetables |
| Agedashi Mozzarella | $10.00 | Lightly fried mozzarella with light soy, dashi broth |
| Crispy Duck Roll | $19.00 | Slow cooked red miso and duck legs, mushrooms, and ginkgo nuts |
| Miso Marinated Chicken Tatsuta | $8.00 | Fried organic chicken skewers with a side of spicy yuzu ponzu sauce |
| Classic Chicken Tatsuta | $8.00 | Izakaya style classic soy dashi fried organic chicken |
| Grilled Carabineros Sudachi | $23.00 | Bringing forward the Umami of the Carabineros shrimp by using its natural flavors with zest of sudachi juice |
| Caramelized Garlic Jidori | $12.00 | Grilled Jidori-chicken topped with caramelized roasted soy-garlic sauce with poached Onsen egg for dipping |
| Grilled Codfish | $20.00 | Marinated in sweet saikyo-miso sauce |
| Char-Grilled Tender Octopus | $19.00 | Lightly simmered, char grilled spicy pickled octopus legs with roasted garlic sautéed kale, chickpeas & olives |
| Oyster Komi-Yaki | $9.00 | Cream gratin with clam dashi, grilled oysters, cooked zucchini and mushrooms. topped with grilled cheddar and mozzarella cheese |
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