| Cuisine type | Gastro Pub | |
| Price range | $31 to $50 |
| Top tags |
|
| Cuisines | Gastro Pub, Japanese, Tapas / Small Plates |
| Dining style | Casual Dining |
| Phone number | +1 650 348 1110 |
| Website | izakayaginji.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, JCB, MasterCard, Visa |
| Executive chef | Seiichiro Nishimoto |
| Location | 301 E 4th Ave, San Mateo, CA 94401-4008 |
interior (2)
| Negima (Thigh / Green Onion) | ||
| Thigh (Momo) | ||
| Breast (Mune) | ||
| Tender (Sasami) | ||
| Wing (Teba) | ||
| Skin (Kawa) | ||
| Gizzard (Zuri) | ||
| Heart (Kokoro) | ||
| Liver | ||
| Breast / Shiso Leaf | ||
| Tsukune (Minced) | ||
| Black Angus Beef | ||
| Prawn | ||
| Shiitake Mushroom | ||
| Okra | ||
| Chicken Cheese | ||
| Asparagus Bacon | ||
| Thigh / Scallion | ||
| Yaki Onigiri |
| Hiyayakko | Cold tofu with ginger and bonito flakes | |
| Natto | Fermented soybean | |
| Kimchi Hiyayakko | Cold tofu dressed with kimchi | |
| Kimchi Natto | Fermented soybean dressed with kimchi | |
| Tsukemono Moriawase | Assorted pickled vegetables | |
| Hijiki | Slow cooked Japanese seaweed | |
| Kinpira Gobo | Stir fried burdock and carrot | |
| Yamaimo Tanzaku | Sliced Japanese sticky yam | |
| Horenso Goma Ae | Boiled spinach dressed with sesame sauce | |
| Renkon Chips | Lotus root chips | |
| Jikasei Ika Shiokara | Homemade fresh squid pickled in salt | |
| Ika Okura Natto Ae | Fresh squid and okra dressed with natto | |
| Kurobuta Sausage | Boiled black pork sausage |
| Ginji Salad | House special with poached chicken | |
| Potato Salad | ||
| Daikon Salad | Daikon raddish salad | |
| Kinoko Salad | Salad with sauteed mushroom | |
| Kaiso Salad | Salad with assorted seaweed | |
| Kaisen Salad | Salad with assorted sashimi |
| Nasu Miso Dengaku | Eggplant grilled and coated with miso | |
| Shishamo | Japanese smelt with roe inside | |
| Saba Shioyaki | Seasoned spanish mackerel | |
| Hotate Butter | Scallop grilled with butter | |
| Tofu Okonomiyaki | Made with tofu and egg | |
| Shake Shioyaki | Seasoned salmon | |
| Samma | Seasoned pike mackerel | |
| Gindara Kasuzuke | Sablefish marinated in sake lees | |
| Gindara Saikyozuke | Sablefish marinated in saikyo miso | |
| Ika Maruyaki | Grilled whole squid | |
| Hokke | Seasoned atka mackerel | |
| Kurobuta Miso Steak | Black pork marinated in miso |
| Nimono | Slowly cooked Japanese vegetables | |
| Saba Miso | Spanish mackerel marinated in miso | |
| Motsuni | Braised pork intestine | |
| Buta Kakuni | Braised black pork belly |
| Buta Kimchi | Stir fried black pork with kimchi | |
| Buta Kimchi Carbonara | Stir fried udon with black pork and kimchi |
| Spicy Teba Kara Age | Deep fried spicy chicken wings | |
| Sunagimo Kara Age | Deep fried chicken gizzard | |
| Agedashi Tofu | Deep fried tofu with dashi broth | |
| Age Nasu Oroshi | Fried eggplant with dashi broth | |
| Potato Fry | Homemade fried potato | |
| Ebi Tempura | Shrimp tempura | |
| Yasai Tempura | Vegetable tempura | |
| Anago Tempura | Sea eel tempura | |
| Tori Kara Age | Deep fried chicken | |
| Ika Geso Kara Age | Deep fried squid legs | |
| Aji Fry | Deep fried horse mackerel | |
| Ebi Harumaki | Deep fried shrimp spring roll with mochi and cheese | |
| Soft Shell Crab Fritter | Served with Japanese tar-tar sauce | |
| Ebi Mayo | Deep fried shrimp with mayonnaise sauce |
| Yamakake Maguro | Grated Japanese sticky yam over diced tuna | |
| Maguro | ||
| Salmon | ||
| Hamachi | ||
| Assorted Sashimi |
| Oyako Don | Chicken with egg and onion over rice | |
| Unagi Don | Grilled eel over rice | |
| Ochazuke | Salmon flakes or ume pickled plum over rice and dashi broth | |
| Tori Zosui | Chicken porridge with vegetables and egg | |
| Onigiri | Rice ball with salmon flakes or ume pickled plum | |
| Rice |
| Yogurt Cheese Mousse | ||
| Kuro Goma Ice Cream | Made with black sesame | |
| Matcha Ice Cream | Made with Japanese green tea | |
| Mango Purine | Mango pudding |
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