SUNOMONO SALAD $12
Daily selected seafood, sliced cucumber and seaweed in dashi vinegar.
SASHIMI TUNA POKE $16
Cubed tuna sashimi, flying fish roe, scallions, and seaweed in house poke sauce.
ANKIMO (MONKFISH LIVER) $16
Delicately steamed and prepared w/ponzu sauce.
Fresh broiled spinach in dashi sauce.
AGEDASHI TOFU $12
Lightly fried tofu served with grated white radish and grated ginger and bonito flakes in a savory dashi broth.
BROILED SALMON OR YELLOWTAIL COLLAR $13
The juiciest part of the fish. Served with grated white radish.
CHICKEN KARAAGE $12
Japanese style, tulip cut, marinated and fried chicken wings.
CRISPY REX SOLE (KAREI KARAAGE) $12
Crunchy fried rex sole served with grated white radish and ponzu dipping sauce.
SAUTEED GEODUCK $15
A local delicacy long necked clam sautéed in butter with asparagus and shiitake mushroom.
Shrimp and vegetables delicately fried in house batter. Served w/green tea salt.
CHAWAN MUSHI $11
Steamed egg custard (non-sweet), mixed with crab meat and white fish.
MISO SOUP (2 VARIETIES)
Tofu miso $3.50 Manila Clam $5
Seattle and Peak dinners begin with a house special appetizer, seasonal salad, chef’s choice sashimi and concludes with miso soup and traditional egg finale
SEATTLE $ 85
11 pieces nigiri and special roll (4 pieces)
PEAK $ 95
13 pieces nigiri and special roll (4 pieces)
“OMAKASE ” (market price, subject to availability)
Includes miso soup and traditional egg finale
House specialty dinners includes seasonal salad, tempura appetizer, miso soup and rice
ALASKA (KING SALMON) $ 75
Broiled w/savory shio koji marinade. Served with 2 piece Chef’s Choice Sushi
CHEF KASHIBA’S FAMOUS BLACK COD
(As featured in The New York Times)
Marinated in sake and miso paste. Served with 2 piece Chef’s Choice Sushi
In lieu of tipping, a 20% service charge will be added to your bill. 100% of that amount will be paid directly to employees, including servers, sushi chefs, and staff.