Miso soup with tiny Japanese mushrooms

Miso soup with clams. 

Fish broth with thin somen (wheat) noodles, shiitake mushrooms, and snow peas.

Clear soup with salmon and chicken. 

Fresh garden salad topped with avocado slices, 

Asparagus with homemade ginger dressing. 

Assorted seaweed with soybean noodles and topped with crabstick. 

Cold tofu with ginger dressing and scallions.

Cooked black seaweed with carrots and bamboo. 

Spinach topped with bonito flakes and a soy-based sauce. 

Spicy chunks of tuna mixed with chef's gluten-free spicy soy sauce and scallion.

Spicy chunks of salmon mixed with chef's gluten-free spicy soy sauce and scallion.

Assorted Japanese pickles. 

Jellyfish kurage and wakame seaweed in vinegar sauce.

Cooked tiny octopus with sesame oil, vinegar, and sesame.

Grilled yellowtail collar.

Steamed liver served with chili paste and ponzu sauce.

A variety of seafood and wakame seaweed in vinegar sauce.

Sliced octopus and wakame seaweed in vinegar sauce.

Squid and sea urchin in special sauce with quail egg.

Topped with onion, fish egg, and mayonnaise.

Tuna or salmon caviar in grated mountain potato topped with quail egg.

Crunchy, spicy sriracha mayo, avocado, tobiko.

Spicy squid with tobiko and ikura in spicy sauce with quail egg.

Thinly-sliced seared tuna with chef's scallion garlic ponzu sauce.

6 pan-fried vegetable dumplings served with spicy dipping sauce.

Chicken filet wrapped around string beans and fried tempura style with teriyaki sauce.

Grilled squid.

Four breaded and deep-fried oysters served with katsu sauce.

Thinly sliced beef wrapped around scallions cut into six pieces in teriyaki sauce.

Two skewers. Grilled seasoned chicken and scallion with teriyaki sauce.

Deep-fried and served with ponzu sauce.

Four fried chicken wings, Japanese-style.

Clams cooked in sake, soy sauce, and garlic. Topped with scallions.

Sliced duck and scallions in mustard sauce.

Choice of steamed or fried and pork or shrimp.

Cold tofu served with scallion, grated ginger, bonito flakes, and scallions.

Broiled tofu with teriyaki sauce topped with bonito flakes and scallion.

Tofu and vegetables cooked in fish broth in an iron pot served with bonito flakes, scallion, and ginger.

Fried tofu served with special sauce, grated ginger, bonito flakes, and scallions.

Fried Japanese eggplants in tempura sauce and topped with bonito flakes.

"Japanese beer nuts" - choice young soy beans sprinkled with sea salt.

Thinly sliced seared shell steak in ponzu sauce.

Spicy salmon, spicy tuna, and spicy crabstick rolls. (18 pieces)

Eight pieces of suhi and one tuna roll.

Ten pieces of sushi plus one tuna roll and one salmon roll.

Ten pieces of sushi plus one tuna roll.

Ten sushi, six sashimi, and one tuna roll.

Slices of a variety of fish, vegetables, and egg over sushi rice.

12 filets of fish with a side of white rice and miso soup.

18 sliced filets of fish with a side of white rice and miso soup.

Barbecued fresh-water eel over rice with eel sauce and a side of pickles.

A large roll with cucumber, avocado, squash, crabstick, caviar, and egg. Served with miso soup.

Slices of tuna on a bed of rice. Served with miso soup.

Slices of tuna marinated in chef's special spicy sauce.

Sliced of salmon on a bed of rice. Served with miso soup.

Slices of salmon marinated in chef's special spicy sauce.

Buckwheat noodles with shrimp tempura, chicken, and vegetables cooked and served in an iron pot.

Cold buckwheat noodles with a side of shrimp & vegetable tempura and miso soup.

Assorted vegetable tempura and (4) shrimp tempura. Served with rice and miso soup.

Broccoli, carrots, sweet potato, string beans, green peppers, and zucchini. Served with rice and miso soup.

(8) pieces of shrimp tempura. Served with rice and miso soup.

Rich New York-style cheesecake, with crumble crust and topped with strawberries or cherries

Chocolate brownie base topped with vanilla ice cream, chocolate syrup and crumbled cookies