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otsumami - snacks
BLACK SUGAR ALMONDS 6
TSUKIJI MARKET SWEET POTATO CHIPS 8
white miso mayonnaise
SMASHED ‘MITSUKOSHI’ CUCUMBER SALAD 12
kombu, black sesame, young ginger
CHILI CRUNCH EDAMAME 12
lime, black garlic salt
SHISHITO PEPPERS 12
sweet soy, bonito, togarashi
OYSTERS ON THE HALF-SHELL 24
sake mignonette | with ikura +10 | with uni +14 | with ossetra caviar +24
chi sai - small
MISO SOUP 14
wakame, scallion, tokyo turnip
SENGIRI AROMATIC SALAD 18
herbs, daikon, myoga ginger, ponzu vinaigrette
MAITAKE MUSHROOM SALAD 21
citrus kosho, mizuna, mushroom soy
HAMACHI AND SALMON POKE 24
yuzu, ikura, celery juice
BLACK TRUFFLE STEAK TARTARE 27
milk bread, chives
SPICY TUNA TARTARE 29
kaluga caviar, rice crisps
ookii - large
AVOCADO KOGEN WEDGE 18
iceberg, hijiki, fresh pressed sesame oil
KARAAGE CHICKEN 18
cabbage, mirin, tonkatsu mayonnaise
CRISPY DELICATA SQUASH 21
truffle soy, wafu mustard
CRISPY TOKYO GYOZA 24
kurobuta pork, ginger, scallion
PRAWN AND ASPARAGUS TEMPURA 25
madras curry salt, tentsuyu
THREE EGG CHAWANMUSHI 29
uni, golden ossetra caviar, jidori egg custard
sushi rolls
avocado, aromatic vegetables 20
spicy yellowtail, coriander aioli 24
salmon, avocado, fresh yuzu 24
spicy tuna, avocado 25
shrimp tempura, wasabi aioli 27
toro, scallion, soy wasabi 28
bbq freshwater eel, black truffle 36
king crab, sudachi ponzu butter 37
a5 wagyu, asparagus, kaluga caviar 39
yellowtail, avocado, cucumber chimichurri 34
temaki
salmon ikura, soy 16
spicy tuna, kabayaki, togarashi 19
yellowtail, serrano chili, soy vinaigrette 19
toro, wasabi soy, crispy scallion 28
king crab salad, celery hearts 32
sweet shrimp tartare, sea urchin 37
A5 wagyu tartare, kaluga caviar 34
nigiri / sashimi
tako | octopus 8
hamachi | yellowtail 9
sake | salmon 9
akami | bluefin tuna (lean) 10
hotate | scallop 11
unagi | fresh water eel 11
ikura | salmon roe 12
botan ebi | sweet shrimp 12
chu toro | bluefin tuna (med.) 14
uni | sea urchin 16
taraba gani | king crab 18
toro | bluefin tuna (fatty) 22
specialties
KELP-WRAPPED TAI SNAPPER 24
burned jalapeño, tomato, ginger
BLUEFIN TUNA TORO TATAKI 36
scallion oil, sesame ponzu
TOYOSU FISH MARKET MP
sushi chef’s specialties procures from the Tokyo Market
robata
VEGETABLES 9 | 9
asparagus | shiitake mushroom
CHICKEN 9 | 9
tenderloin | thigh
PORK 9 | 9
shoulder | cheek
WAGYU 18 | 39
imperial ribeye | A5 tenderloin
noodles & rice
GREEN VEGETABLE YAKIMESHI 25
edamame, shiso
SHONAN PASTA 28
manilla clams, yuzu, shiso
SHORTRIB YAKIMESHI 37
kyoto carrots, bone marrow
INANIWA UDON 39
king crab, abalone, caviar
WAFU CARBONARA 48
poached egg, truffle, uni
entrées
KOMA CAULIFLOWER 29
japanese green curry
GINZA CHICKEN 37
chrysanthemum greens, paitan broth
FAROE ISLAND SALMON 38
miso, pickled ginger, grilled kohlrabi
DIVER SCALLOPS 46
sunchoke, asian pear, black truffle
BAMBOO sZINO 49
sundried tomato, shiso, ponzu
8 OZ. FILET MIGNON 63
potato, black garlic au poivre
LAMB CHOPS 65
shishito chimichurri, honeynut squash
MAINE LOBSTER 68
yuzu, tobanjan chili butter
imperial cuts
IMPERIAL WAGYU RIBEYE 12 OZ. | 115
NIIGATA SNOW AGED SIRLOIN 4 OZ. | 120
A5 MIYAZAKI TENDERLOIN 5 OZ. | 135
dessert
STRAWBERRY PARFAIT 19
strawberry crunch, vanilla bean ice cream
MOCHI DONUTS 18
yuzu marmalade, kuromitsu brown sugar anglaise
TROPICAL KAKIGORI 21
pineapple compote, passion fruit syrup, coconut lime sorbet
SPRING CREPE ROLL 21
blueberry compote, mango, yuzu cream
CHOCOLATE-BLACK SESAME SOUFFLÉ 22
miso caramel, black sesame ice cream
VANILLA BASQUE CHEESECAKE 21
poached rhubarb, mango jam
SEASONAL ICE CREAM & SORBET 6 each | 15 for a trio
CROWN MUSK MELON 250
‘the king of fruits’ imported weekly from shizuoka prefecture
Coffee
Small French Press Coffee 7
regular | decaf
Large French Press Coffee 13
regular | decaf
tea
Mint Verbena 8
Earl Grey 8
Chai Rooibos 8
Dragon Pearl Jasmine 12
signature cocktails
NICE DRIP 22
grey goose vodka, miza sakura cask shochu, mr. black, cold brew, saline
TOKYO METRO 22
redemption rye whiskey, amaro montenegro, dry vermouth, cucumber, sesame
LIQUID SWORDS 21
toki whisky, minoki rum, maker’s mark bourbon, shiitake mushroom, miso caramel
FXXKING RABBITS 22
maestro dobel reposado tequila, vanilla, matcha, mint
HARAJUKU ICON 27
tito’s vodka, iichiko shochu, soka, coconut milk, galangal, lime
GYARU GIRL 21
volcan blanco tequila, dos homberes joven mezcal, cassis, lime, bird’s eye chili, ginger
PRINCESS PEACH 20
mt gay rum, minoki rum, white peach, rose, lime
FRUITS MAGAZINE VOL. 1 21
hendrick's gin, ketel botanicals vodka, mandarin, yuzu, green grapes, red bull tropical
KUSAMA FULL HAPPINESS 20
belvedere vodka, bombay sapphire gin, aperol, blood orange, szechuan pepper, egg white
DREAMY KAWAII 24
ketel cucumber mint, rihaku nigori sake, butterfly pea, yuzu, elderflower tonic
ZIGGY BASARA 21
cazadores tequila, gray whale gin, ume plum liqueur, black pepper, lime, umeboshi
zero proof
CHASTE RABBIT 16
seedlip garden, vanilla, matcha, mint, soda
PEACHESPEACHESPEACHES 15
white peach, rose, lime, fever tree elderflower tonic
flights
THE CLASSICS 32
Kokuryu ‘Crystal Dragon’ — Nanbu Bijin ‘Southern Beauty’ — Kamoizumi ‘Summer Snow’
FARM TO TABLE 38
Heiwa KID ‘Aka’ — Chikurin Karoyaka — Kinpou Odayaka
ALL LUXURY 68
Soto X Yamagata Masamune — Masumi Nanago — Daishinsyu ‘Equilibrium’
pairings
OYSTERS ON THE HALF SHELL WITH CAVIAR 48 | +15
Fukucho ‘Forgotten Fortune’ Junmai
AMIYAKI MUSHROOM SALAD 19 | +22
Montensei ‘Kinoko’ Jumai Ginjo
NIIGATA SNOW AGED SIRLOIN 120 | +50
Hakkaissan Yukimuro 3-Year-Aged Junmai Daiginjo
light & crispy
HAKURAKUSEI 18 | 85
‘The Connoisseur’, Junmai Ginjo — Miyagi | Namami Watanabe become the youngest female Toji in the world in 2018. This sake is clean, zippy, and food friendly
WESAKE 18
Junmai Ginjo — Kobe | Smooth and crisp with hints of melon, grapes and sweet rice.
FUKUCHO 21 | 105
‘Forgotten Fortune’, Junmai — Hiroshima | Mineral driven with citrus notes and a tart earthiness.
KONTEKI 24 | 125
‘Pearls of Simplicity’, Junmai Daiginjo — Kyoto | Elegant with rich minerality, aromas of white flower, Asian pear, & steamed rice.
RYUJIN KAKUSHI 105 | 225
‘Dragon God’, Junmai Ginjo Namazume — Gunma. This brew is more like a bite than a sip as you literally chew off an abundance of sweet flavors such as tropical and stone fruits followed by a satisfying and clean finish.
KOKURYU 24 | 125
'Crystal Dragon’, Daiginjo — Fukui. A delightful nose filled with blackberries, pineapple, purple grapes and Red Vines. An extremely well-balanced sake with hints of light honey and tea flavors.
HAKKAISAN 250
‘Yukimoro 3-Year-Aged’, Junmai Daiginjo — Niigata | Aged in a snow storage room. Full bodied, complex, and drinks like an open-mouthed snowflake catch.
KUBOTA MANJU 275 | 475
‘10,000 Ostentatious-nesses’, Junmai Daiginjo — Niigata. This is one of, if not, the most sought after Daiginjo from Niigata. Subtle flavors of fuji apple and tart pear dance through the cleanest mouth in the sake world.
WESAKE SAKURA 19 | 90
Junmai Ginjo — Kobe. Inspired by the Sakura Flower viewing, it features fruity & floral notes.
fruity & floral
NANBU BIJIN 19| 105 | 200
‘Southern Beauty’, Tokubetsu Junmai — Iwate | IWC Champion. Highly aromatic, with fruit and grain notes.
KONTEKI 24 | 125 | 250
‘Tears of Dawn’, Daiginjo — Kyoto | Lush notes of tropical banana, anise seed, and truffle.
KINPOU ODAYAKA 125
Junmai Ginjo — Fukushima | Fruity with notes of melon such as honeydew with a concentrated sweetness on the finish. A nose of overripe fruit and hints of steamed rice.
CHIKURIN KAROYAKA, 26 | 125
Junmai Ginjo — Okayama. It is silky and jewel-like with primary flavors of rainwater, melon, and cedar that swirl into a long finish.
HEAVENSAKE 275
Junmai Daiginjo — Yamaguchi | Delicately floral, apple, lush tropical fruit.
DEWAZAKURA 125
‘Izumi Judan’ Ginjo — Yamagata. A potent ginjo sake for martini fans - crisp and bone dry
earthy & savory
YUHO 20 | 115
‘Rhythm of the Centuries’, Junmai Yama-Oroshi — Ishikawa | High acid, full bodied style with raisin and pear.
NIIZAWA 90 | 115
‘Atago no Matsu’, Tokubetsu Honjozo — Miyagi. This incredible sake is a gentle collection of strawberry, cream, sweet rice, oat, raisin and purple plum aromas. It’s light, impeccably balanced and juicy.
KENBISHI 150
‘Mizuho’, Junmai — Hyogo | Blended from a mix of 5-8 year aged Junmai sake. Silken texture and stout soy and umami flavors.
MANA 1751 150
‘True Vision’, Yamahai Tokubetsu Junmai Muroka Genshu — Fuku | Aromatic with notes of tart yogurt, mushroom, honey, banana, and steamed rice.
BROOKLYN KURA 19 | 90
‘Number 14’, Junmai Ginjo Genshu Namazake — Brooklyn. Light bodied with delicate structure and soft aromas of flower, apple, and tropical fruit.
IZUMIBASHI KUROTONBO 125
‘Black Dragonfly’, Kimoto Junmai — Kanagawa. Smooth, creamy, soft and buttery this brew glides across the palate with hints of sweet rice, nougat, marshmallow, cocoa, burnt sugar and loads of umami licks.
NOGUCHI NAOHIKO 250
Honjozo Muroka Nama Genshu — Ishikawa. Elegant with refreshing acidity, boasting lush botanical flavors of ripe fruits, berries and fresh herbs.
cloudy, sparkling & unique
RIHAKU 18 | 105 | 200
‘Dreamy Clouds’ 1.8L, Tokubetsu Junmai Nigori — Shimane | Bright and lean. Chewy with sweet rice flavors intermingling with nutty and slightly fruity characteristics.
KAMOIZUMI 19 | 105
‘Summer Snow’, Ginjo Nama Genshu Nigori — Hiroshima. Undiluted, and without pasteurization with a nose of fresh cut hay and grapes. A gentle viscosity meets a full melon and cotton candy flavor rush that settles into a dry and subtle ending.
TSUKASABOTAN YUZUSHU 105
Yuzu Infused Junmai — Kochi. Light, semi-dry, clean, and very well balanced with a splendid collection of lemon peel, honey, fresh lemonade, elderflower, and sugar aromas.
SENKIN 95
‘Snowman’, Nigori Junmai Daiginjo — Tochigi | Cloudy with soft peach and mango aromas and tart and juicy sweetness that finishes clean and sharp.
HEIWA 24 | 115
'Aka KID’, — Wakayama | Unique savory, tart, bright and complex flavors like honey and toasted rice.
HAKKAISAN 175
‘Awa Clear Sparkling’, Daiginjo Sparkling — Niigata | Bright and refreshing with an elegant sweetness. Rich and sweet.
luxury
TOKO 400
‘Ultraluxe’, Junmai Daiginjo — Yamagata | Yamada nishiki rice milled down to 35%. Notes of lychee, wild strawberry and grapefruit.
MASUMI NANAGO 400
‘Seventh Heaven’, Junmai Daiginjo — Yamahai | Pinnacle of Miyasaka Brewery. There is a playful clean, crisp, and tingly start that appeals to wine drinkers. It has a nice tannin-like dryness that speaks to the complexity of high-end with a quick finish and a hint of spice on the tail.
KUHEIJI KORODASHO TAKO 450
‘Seventh Heaven’, Junmai Daiginjo — Yamahai | The subtle jade colored sake has very refreshing aroma of fresh citrus, green apples, combined with herbs such as dill and aneth.
DAISHINSYU 525
‘Equilibrium’, Junmai Daiginjo — Nagano | Elegant and luscious with notes of pear, apple, pineapple and sweet rice aromas.
KATSUYAMA 575
‘Akatsuki’, Junmai Daiginjo — Miyagi | A Chablis-styled sake but with Grand Cru quality. Refreshing acidity with big structure.
KITAYA 33 575
Junmai Daiginjo Tobintori Genshu — Fukuoka | Aromas are soft yet strong, reminiscent of just washed rice, green melon and lilies. Ultra soft and gently sweet on the palate, the flavors of honeydew and white flowers are concentrated and coat the mouth, leaving pleasant hints of flavor after each sip.
SOTO X YAMAGATA MASAMUNE, 400
Omachi Junmai Daiginjo Kimoto — Yamagata. Limited Edition brew with aromas of honeydew melon, candied apple, honeysuckle and ripe wild strawberry with subtle herbal accents.
AKABU 425
‘Gokujo no Kire’, Junmai Daiginjo — Iwate. The nose on this stunning “Ultra Daiginjo” is an amazing collection of cantaloupe, strawberry, grape, cotton candy, pineapple, apple, pear, sugar cookie, and floral aromas.
JUYONDAI 675
‘Bessen’, Junmai Daiginjo — Yamagata. Enjoy a gorgeous bouquet, silky texture, with a melodic entry and dry tail. Get bursts of green apple with hints of melon and fresh steamed rice. Juyondai has become one of the most sought-after sakes from Japan.
KATSUYAMA 1,500
‘Diamond Akatsuki’, Junmai Daiginjo — Miyagi | Extravagant. Exhibits the perfect brightness, clarity, and hardness of a diamond.
NIIZAWA REIKYO 10,000
‘Absolute 0’, Junmai Daiginjo — Miyagi | The most highly polished sake in the world. It conveys the complete absence of distraction and noise in a sake where the purest umami of rice is magnificently showcased.
sommelier selections
BROOKLYN KURA 19 | 90
‘Number 14’, Junmai Ginjo Genshu Namazake — Brooklyn | Light bodied with delicate structure and soft aromas of flower, apple, and tropical fruit.
NOGUCHI NAOHIKO 19 | 250
Honjozo Muroka Nama Genshu — Ishikawa | Elegant with refreshing acidity, boasting lush botanical flavors of ripe fruits, berries and fresh herbs.