MENU

 

SNACKS

Edamame   with yuzu zest   5

Pickled Vegetables Three Ways   6

 

RAW

Oysters   umeboshi mignonette & yuzu kosho mignonette   3.5/pc

Salmon Sashimi   lightly cured w/ pickled green tomato   14

Lobster and Scallop   cucumber, umeshu plums, yuzu kosho, lemon oil   16

 

SMALL

Heirloom Tomato Gazpacho   cured sansho peppercorns, kaffir lime oil   6

Eggplant Ohitashi   summer greens, smoke oil    7

Grilled Squid   negi, sweet corn, miso butter   11

Buta Kakuni   braised pork belly, Okinawan black sugar, daikon, potato   11

Blistered Shishito ponzu marinade, grilled lemon, house shichimi togarashi  7

Shirasu Salad   avocado, cherry, balsamic and tamari   10

Green Salad   grilled shiitake, cape gooseberry, lotus & burdock chips, sesame dressing   13

Clams   sake steamed middlenecks, ponzu   15

Sayoko's Karaage   boneless fried chicken thighs w/ two sauces   13

 

LARGE 

Hot Soba  

honshimeiji and trumpet mushrooms, shungiku, inari, soy cured egg   18

Donburi   natto, okra, gari, herbs, cucumber   16

Tonkatsu   fried berkshire pork chop, coleslaw   28

Whole Mackerel   salt grilled w/ herbal salad   20

Koji Prime Ribeye for Two   tosazu sauce   76

 

Koshihikari Rice   3

*We are able to adjust some menu items for Gluten Free or Vegetarian guests


COCKTAILS  14

Manteca   Mezcal, Honey, Mango, Curry Bitters

Take Five   Cognac, Grapefruit, Banana, Cinnamon

Love Supreme   Rye, Campari, Pineapple, Antica Vermouth

Seabird   Shochu, Mango, Allspice

Daydream   White Rum, Nigori, Green Tea, Coconut

Night Nurse   Gin, Plum, Yuzu

Sphinx   Gin, Umeshu, Blanc Vermouth, Akajiso Vinegar 

Hawkeye Highball   Suntory Whisky Toki, Housemade Green Apple Soda

Adios Mi Amor   Tequila, Pamplemousse, Umeshu, Ginger

Mighty Mighty   Bourbon, Sesame, Coconut, Mole