Ozumo

Country-style soup with tofu & wakame seaweed.

Steamed & sea salt

Ponzu, garlic, shaved bonito.

Apple Temari Dressing, Sesame Seeds

Ordering this will notify us that you do not need any napkins or utensils. We would like to conserve waste.

Tempura Fried Silken Tofu, Soy Dashi Broth

Japanese Style Fried Chicken, Spicy yuzu Aioli

Sweet Chili Aioli, Lime

Pork & Chicken dumplings

Salmon Tartare, Sweet Chili lime Aioli

Tamari soy, garlic

yellowtail sashimi, avocado, warm jalapeno-ginger ponzu

spicy tuna tartare, avocado, ponzu, taro chips

truffle ponzu

seared tuna, spicy red onions, ponzu, garlic chips

mixed green salad, wasabi tamari dressing

hokkaido seaweed, shiso, umeboshi dressing

Grilled soy marinated salmon, bok choy, teriyaki, sesame seed.

Sweet miso & sake kasu marinated black cod, broccolini

Ordering this will notify us that you do not need any napkins or utensils. We would like to conserve waste.

mixed green salad, daikon, ponzu

tonkotsu broth, temomi noodles, chashu, sweet corn, egg

Ordering this will notify us that you do not need any napkins or utensils. We would like to conserve waste.

Japanese Style Curry, Pickled Radish, Kimchi, Steamed Rice

Broccolini, Squash

Wasabi mashed potatoes, Miso demi-glaze, japanese herb

American Wagyu, miso mustard, ginger tare, matcha salt

American Wagyu FIlet, yakiniku sauce

3 oz steak, maitake mushroom, jidori egg yolk tare | additional $25 each oz

tempura unagi, avocado, snow crab, shrimp, ao nori, tempura flakes, unagi sauce (5pc)

california roll, cucumber, topped with assorted fish, micro greens, ponzu (5pc)

softshell crab, snow crab, shiso, kaiware, cucumber, avocado, yuzu tobiko, unagi sauce (5pc)

tempura fried, california roll, sweet thai chili sauce (8 pc)

california roll, seared salmon, torched parmesan aioli (8pc)

snow crab, avocado (8pc)

Cucumber Roll

spicy big eye tuna, cucumber (8pc)

tempura shrimp, cucumber, unagi sauce (8pc)

Spicy Scallop Roll (8pc)

Salmon & Avocado Roll

Avocado Roll

bluefin tuna belly, green onion

hamachi, cucumber, shiso, avocado, wasabi creme, unagi sauce (5pc)

deep fried shrimp tempura, spicy tuna, tempura flakes, unagi sauce (5pc)

deep fried spicy tuna roll, assorted fish, spicy crab, jalapeno, unagi sauce (5pc)

Ordering this will notify us that you do not need any napkins or utensils. We would like to conserve waste.

deep fried shrimp tempura, avocado, crab, salmon, wasabi creme, spicy mayo (8pc)

hamachi, cucumber, jalapenos, soy paper wrap, spicy tuna, green onions, wasabi creme sauce (5pc)

Unagi, Snow Crab, Cucumber, topped with tuna, avocado, unagi sauce, spicy aioli (8pc)

2 piece Maguro nigiri

2 piece Hamachi nigiri

2 piece Sake nigiri

2 piece Hotate nigiri

2 piece Kanpachi nigiri

2 piece Saba nigiri

2 piece Uni nigiri

2 piece Ankimo nigiri

2 piece Botan Ebi nigiri

2 piece Ikura nigiri

2 piece Unagi nigiri

2 piece Ika nigiri

2 piece Ebi nigiri

2 piece Toro nigiri

Ordering this will notify us that you do not need any napkins or utensils. We would like to conserve waste.

2 pc Red Snapper Nigiri

2 pc Black Snapper Nigiri

2 piece Maguro sashimi

2 piece Hamachi sashimi

2 piece Sake sashimi

2 piece Hotate sashimi

2 piece Shiro Maguro sashimi

2 piece Saba sashimi

2 piece Uni sashimi

2 piece Ankimo sashimi

2 piece Botan Ebi sashimi

2 piece Tamago sashimi

2 pc Ikura sashimi

2 piece Unagi sashimi

2 piece Ika sashimi

2 piece Ebi sashimi

2 piece Toro sashimi

Ordering this will notify us that you do not need any napkins or utensils. We would like to conserve waste.

2 pc Red Snapper Sashimi

2 pc Black Snapper Sashimi

Chef’s Choice 8 Piece Nigiri and 20 Piece Sashimi Selection

Assorted Fish and Shellfish, Sushi Rice

6 kind of seasonal Nigiri

5 kind of seasonal Sashimi

haku vodka, lychee and passion fruit puree

Vodka, fresh lime, yuzu, fresh watermelon

Coconut infused rum, clarified milk, fresh lime

matcha infused maker's 46, dom benedictine, house bitters (10 oz)

1 Liter Bottle of Ozumo Vodka

1 Lire Bottle Ozumo Rum

1 Liter Bottle of Ozumo Gin

750ml bottle of San Pellegrino sparkling water

750 ml bottle of Panna still water

UCC Original Coffee, with cream and sugar, 270ml

all natural, unsweetened 287ml

3% Lemon Juice | 3& Raspberry Juice 330ml (Can)

3% Pomegranate | 3% Black Currant 330ml (Can)

3% Clementine Juice | 3% Peach Juice 330ml (Can)

Ramune is widely known for the distinctive design of its glass bottle The bottles are made of glass and sealed with a glass marble. The marble is held in place by the pressure of the carbonation in the drink. To open the bottle, a device to push the marble inward is provided. The marble is pushed inside the neck of the bottle where it rattles around while drinking. Therefore, the drinks are sometimes called "marble soda" outside of Japan.

Ramune is widely known for the distinctive design of its glass bottle The bottles are made of glass and sealed with a glass marble. The marble is held in place by the pressure of the carbonation in the drink. To open the bottle, a device to push the marble inward is provided. The marble is pushed inside the neck of the bottle where it rattles around while drinking. Therefore, the drinks are sometimes called "marble soda" outside of Japan.

Ramune is widely known for the distinctive design of its glass bottle The bottles are made of glass and sealed with a glass marble. The marble is held in place by the pressure of the carbonation in the drink. To open the bottle, a device to push the marble inward is provided. The marble is pushed inside the neck of the bottle where it rattles around while drinking. Therefore, the drinks are sometimes called "marble soda" outside of Japan.

Ramune is widely known for the distinctive design of its glass bottle The bottles are made of glass and sealed with a glass marble. The marble is held in place by the pressure of the carbonation in the drink. To open the bottle, a device to push the marble inward is provided. The marble is pushed inside the neck of the bottle where it rattles around while drinking. Therefore, the drinks are sometimes called "marble soda" outside of Japan.

Commissioned from a small brewery in the Gunma prefecture. Our signature label is the perfect compliment to sushi and sashimi; crisp and clean with delicate layers.

Light bodied, plump with plum, berry, grape, peach and floral. Rice: Yamadanishiki Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of two fully organic breweries in all of Japan.

Beautiful aromas of pineapple and honeydew, gracefully rounded with silky layers and a long graceful finish. Unusual for a daiginjo, Suirakuten is aged in the bottle for two years, developing a rarefied, multi-hued flavor. Gentle yet strong, unassuming but proud, a masterpiece of the brewer's art.

Notes of pickled mushroom and soy caramel give way to elegant notes of chamomile, bergamot, and walnut. Rice: Notohikari, • President Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and Toji Yokomichi-san, who left his corporate job to pursue sake, do not follow traditional brewing methods—they brew the sake they enjoy drinking.

Yumedono presents an array of flavor nuances that includes peach, melon and strawberry. Rarely does one sake combine so many taste sensations in a single cup…or finish so gloriously. Prefecture: Nagano

Tedorigawa sakes stand apart for their elegance and finesse. The brewery uses Kanazawa Yeast, which has a mild aroma profile with low acidity, often in conjunction with the yamahai brewing method, to produce sakes that have richness and complexity, yet are perfectly smooth and balanced. Tedorigawa's sakes are big on flavor, but never heavy or dense.

This rare nama daiginjo presents a rainbow array of floral and fruity flavors overlaying a refined core structure. Like the haiku poetry that inspired it, “Tsuyusanzen” is transparent, evocative and decisive

Soft, gentle texture with flavor notes of cocoa, banana and red berries. There is a touch of sweetness balanced by the “koku” or richness for which Kokuryu is justly famed. Prefecture: Fukui

The famous “Demon Slayer” never fails to satisfy. Full bouquet of watermelon and citrus. Its rounded, soft palate is balanced with a fruity sweetness and dry finish. Prefecture: Shizuoka

The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. One of two sakes brewed in exactly the same way with the same ingredients, except this one is a Junmai Daignjo and Tears of Dawn has added distilled alcohol to open up aromatics. Prefecture: Kyoto

Delicately flavored, astonishingly subtle, impeccably balanced, this legendary label is the despair of sake critics in Japan, who confess that its flavor is impossible to describe. Prefecture: Niigata

Filtered through mountains comprised of obsidian, complex fruit aromas in the bouquet create the introduction to a symphony of complexity. Clear and fresh whims of ripe Bartlett pear, lychee, and white peach emerge on the palate. The pleasantly soft texture harmonizes great with a subtle dry finish. Prefecture: Nagano

Among the soft-water breweries of Japan Kokuryu is perhaps the most famous. Its water is drawn from the subterranean flow of of Kuzuryugawa (Nine-Headed Dragon River), famed since ancient times for its delicious taste. Kokuryu's founder, Nizaemon Ishidaya, built the original brewery in 1804 in the vicinity of Eihei-ji, the main temple of the Soto Zen sect. Nizaemon's descendants have been making sake there ever since

Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of two fully organic breweries in all of Japan. Prefecture: Yamagata. Full bodied, an array of berry, melon, plum, sweet rice and honey. Rice: Yamadanishiki

Kamo-Izumi Shuzo Sake Brewery is a brewery located in Saijo, Hiroshima Prefecture. It was established in 1912 and this brewery is known for being the first in the entire country to produce "junmaishu", which is pure rice sake using only rice and koji mold. Saijo is known alongside Nada in Hyogo Prefecture and Fushimi in Kyoto for being one of the 3 major brewing areas for Japan’s premium quality sake. Saijo in particular is known for the underground water of the mountain Ryuozan (Dragon Big Mountain) which is said to be the optimum type of water for making sake. This water is pumped into each brewery underground and is used in the preparation of the sake. Prefecture: Hiroshima

Hints of white flower, strawberry, fresh mint and green herbs in the aroma. Tastes of strawberry, melon and a kiss of ginger, lead to a rich and lingering finish. Must be 21 to purchase. 720ml

This sake is made by the Marumoto Brewery, which is nicknamed “The Farmers’ Brewery” because the farmers who grow the rice also brew the sake. An estate-bottled sake, Chikurin is made from 100% Yamada Nishiki, the most famous variety of sake rice. Mild, ricey sweet aroma; pancakey “mochi” sweetness on the palate; finishing with delicate cherry notes. 720ml

Benvolio Prosecco is an excellent expression of both the variety and the Friuli terroir. This wine is a sharp golden straw color with bubbles that are finely textured and persistent. The nose shows fresh citrus with slight hints of honey and fresh flowers. Vibrant on the palate, the crisp acidity acts as a counterpoint to the flavors of ripe citrus, fresh peaches, lemon, green apples and grapefruit. The finish is light, refreshing, and crisp

An intense Champagne which with its ripe fruit, depth and full flavour represents the ultimate Champagne blend. Patiently matured in our cellars for up to six years, gaining in majestic intensity and harmony, Grande Réserve Brut is the perfect exemplar of superb mature Champagne. Deep and sensual, it unleashes refined and delicate primary aromas of yellow stone-fruits, essentially plum, apple compote, fig and dried apricot, enveloped in delicious unctuous character on the palate. This intense, delicate Champagne is a versatile partner to any dish; a magical, simple escape from the everyday.

Veuve Clicquot's Yellow Label Brut reflects the superb vineyards they own and the consistent nature of their House style. The predominance of Pinot Noir provides the structure that is so typically Clicquot, while a touch of Pinot Meunier rounds out the blend. Chardonnay adds the elegance and finesse essential in a perfectly balanced wine

Krug Grande Cuvée is re-created every year, beyond the notion of vintage and is always a blend of over 120 individual wines from more than 10 different years.

2008 was dominated by grey, overcast skies – an exception in a decade characterized by bold, generous sunshine. Just when the harvest was getting underway, the weather conditions were finally perfect: blue skies and prolonged north-northeasterly winds. The grapes were riper than anyone dared hope, and had truly outstanding balance. The vines were in perfect health. To the bracing acidity, concision and aromatic purity expected of the 2008 vintage, Dom Pérignon adds depth, density and complexity. The light is warmer and less harsh. The opening bouquet is complex and luminous, a mingling of white flowers, citrus and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody and roasted notes.

Made from 100% Pinot Grigio, this is an excellent expression not only of the variety, but of the Grave del Friuli terroir. Vibrant on the palate, the crisp acidity acts as a counterpoint to the peach, almond, and light floral notes in the wine. Outstanding as an aperitif, or when paired with summer salads, snapper, sole, sushi, grilled chicken, and risotto-based dishes, this is an excellent example of Friulian Pinot Grigio at its best

It’s light, fruity and well-balanced with a fresh, clean finish. Fünf Riesling is an straight forward wine for wine lovers and casual fans alike. This Riesling complements a wide range of sushi and stands well on its own, refreshing for any occasion.

Subtle honeysuckle aromas gently perfume the nose. Vibrant notes of citrus, lemon-lime, and grapefruit play on the tongue as a hint of dry Muscat (15%) lends refinement and softness to the finish.

Gooseberry and tangerine notes give this a lively edge, while mineral details add interest. Pure and focused, with solid range on the finish

Aromas of Meyer lemon, grilled pineapple, and guava are followed by flavors of nectarine, papaya, and lemon-tangerine, with touches of spice and minerality. The balanced acidity lingers on the finish.

The 2016 Chardonnay Sonoma Coast offers up subtle lemongrass, grapefruit and nectarine notes with touches of chalk dust and fresh ginger. Medium-bodied with well-played freshness accenting the creamy texture and quiet intensity of stone fruit flavors, it delivers a long, minerally finish

This is a well-rounded, fruit-forward red produced from Cabernet Sauvignon blended with the classic Bordeaux varieties. Decoy offers ripe, complex flavors with fresh fruit including blackberry, black cherry and cassis complemented by a spicy note of white pepper.

The grapes come from the vineyards situated on the regional appellation area on the Côte de Beaune. The soil is comprised of clay and limestone. Harvest-picking by hand. The grapes are sorted twice (when picking the grapes and on the sorting table) then partially de-stemmed. (when needed, depending the quality of the berries a third sort is done with our optical machine), and put in stainless still thermo-regulated tanks. The alcoholic fermentation begins with natural yeasts from the grape berries around 3 weeks. Pumping-over (the lees) very soft in order to be very careful about the substance and order to get the purest and most representative wine they can have in the region.

Dark ruby red in color with satisfying aromas of boysenberry, dark cherry and mulberry along with delicate hints of baking spices, dill, cola, nutmeg and vanilla. On the palate, bold flavors of cranberry, ripe plum, cherry and super-ripe strawberry are uplifted by gentle notes of cocoa powder and sweet fig for a generous and silky mouthfeel. This tremendously complex and broad-shouldered wine finishes with grace.

As assembly of each of the blocks and clones from their estate holdings within the Sta. Rita Hills and predominantly fermented as whole clusters. They have always viewed the stem as an inherent part of the cluster, much like a skeleton within a body. The approach is akin to cooking meat on the bone such chicken breast on the ribs. The outcome is that the stem’s participation acts like a corset to render the wine more stern and to lift up the fruit aromatic by fermenting largely as whole berries. The tannin architecture in the wine is also largely a stem derivative which substantiates the back of the palate and is more savory in nature much like tea or soy, but has aromas of pomegranate, white tea, and raspberry. Flavors of dried fig, white truffle and ripe cherry.

Pale ruby-purple colored, the 2017 Pinot Noir Sonoma Coast gives up intense scents of kirsch, violets, rose hip tea and chocolate-covered cherries with touches of garrigue and dried Provence herbs.

Deep ruby in color with wonderfully rich, ripe berries and summer cherry pie on the nose, complemented by hints of earth, cedar, rosemary, and dried sage. A supple, well-structured palate that's full, almost juicy, with a slightly mineral edge. Dark cassis fruit layers with bright blackberry, building complexity with layers of mocha and peppercorn. The wine is dry but finishes with a lovely, delicate sweetness derived from its fruit character and 20 months in fine oak barrels.

Caymus has a signature style that is dark in color, with rich fruit and ripe, velvety tannins – as approachable in youth as in maturity. Cabernet grapes are farmed in eight of Napa’s 16 sub-appellations, with diversification enabling Caymus to make the best possible wine in a given year. An alluring plum red, with scents of dark cherries, chocolate shavings and violets. A hint of Napa Valley dust comes through on the nose, which has an equal balance of fruit, oak and earthiness. Enters the palate with a soft suppleness, peaking with flavors or cassis, dark berries, lavender and nutmeg. Texturous and fills the mouth. The exceptionally long finish displays a harmony of grippiness, vanilla oak and lush fruit.

21.4 oz. Bottle of Asahi Super Dry

12 oz. Bottle of Kirin Light

12 oz. Bottle of Kawaba Red (Amber Ale)

12 oz. Bottle of Kawaba Snow Weizen (Wheat Beer).

Two chicken thigh skewers, scallion, and teriyaki.

Pork, chicken, scallion, cabbage, garlic, ginger, and ponzu.

Yellowtail sashimi, avocado, and warm jalapeno-ginger ponzu.

Skewered bacon wrapped scallops, cherry tomatoes, and teriyaki.

Seared black-pepper crusted yellowfin tuna, black truffle oil, ponzu, grated ginger, and garlic chips.

Ponzu, garlic, and shaved bonito.

Little gem lettuce, furikake, parmesan, and saikyo miso dressing.

Crispy brussels sprouts, green chickpeas, shiso-mustard vinaigrette, and garlic chips.

Crispy tofu, shishito, sweet potato, shiitake, momiji oroshi, grated ginger, and tentsuyu.

Japanese style soy-ginger marinated fried chicken, lemon, and spicy aioli.

Fried white shrimp, yuzu-honey aioli, micro greens, and shichimi.

Pork chashu, bamboo shoot, wood ear mushroom, kizami ginger, black garlic oil, and soy tamago.

Seaweed, mountain vegetables, fried bean curd, fish cake, and black tiger shrimp tempura.

Braised Spanish octopus, pork belly, green chickpeas, omelet rice, tonkatsu sauce, and milk aioli.

Donburi rice bowl topped with 4 oz sliced ribeye, bean sprouts, brussels sprouts, pickled red ginger, and togarashi, kaiware.

Donburi rice bowl topped with 6 oz. boneless chicken thigh, shredded cabbage, sesame seeds, and green onions with a house teriyaki sauce.

Japanese minced pork katsu served over kimchee rice with maitake mushrooms, green onions, sesame seeds, and our Ozumo katsu sauce.

Donburi rice bowl topped with firm tofu, cabbage, shishito peppers, carrots, onions, kaiware, sesame, and a butter-ponzu sauce.

Chashu pork, soba noodles, shitake mushrooms, cabbage, onions, carrots, nori, sesame, green onions, pickled red ginger, and a house-made yaki-soba sauce.

Grilled soy marinated salmon, bok choy, teriyaki, and sesame seed.

Miso braised beef short ribs, baby spinach, braised daikon radish, and white miso-butter sauce.

4 oz. grilled imperial ribeye steak, brussels sprouts, bean sprouts, and teriyaki butter.

Grilled miso marinated black cod, pea tendril, and soy glaze.

Choice of grilled yellowtail collar or salmon collar with daikon, pea shoots, micro greens, and citrus tentsuyu.

2 pieces.

5 pieces.

6 pieces of nigiri and 10 pieces of sashimi.

8 pieces of nigiri and 20 pieces of sashimi.

Your choice of classic roll.

Tempura unagi, avocado, snow crab, shrimp, ao nori, tempura flakes, and unagi sauce.

California roll topped with assorted fish, micro greens, and ponzu.

Shrimp tempura, spicy tuna, cucumber, yuzu tobiko, negi, red onion, yuzu miso aioli, and unagi sauce.

Softshell crab, snow crab, shiso, kaiware, cucumber, avocado, yuzu tobiko, and unagi sauce.

Tempura fried, California roll, and sweet Thai chili sauce.

California roll, marinated hamachi with mustard soy, tobiko, sriracha, jalapeno, and unagi sauce.

California roll, seared salmon, and torched parmesan aioli.

All the ingredients to build 12 hand rolls in the comfort of your own home! It comes with the following ingredients: 2.5 oz salmon, 2.5 oz spicy scallop, 2.5 oz snow crab mix, and 2.5 oz toro with 15 oz sushi rice, 12 nori sheets, avocado, kaiware, cucumber, tamago, wasabi, pickled ginger, and soy sauce.

All the ingredients to build 12 hand rolls in the comfort of your own home! It comes with the following ingredients: 2.5 oz salmon, 2.5 oz spicy scallop, 2.5 oz snow crab mix, 2.5 oz toro, 2.5 oz lobster, and 2.5 oz sea urchin with 15 oz sushi rice, 12 nori sheets, avocado, kaiware, cucumber, tamago, wasabi, pickled ginger, and soy sauce.

Crispy chicken thigh served over cabbage with a house katsu sauce. Each Bento comes with a California roll, steamed edamame with sea salt, and a daily salad.

Grilled teriyaki glazed Scottish salmon 4 oz grilled served over cabbage with a teriyaki sauce. Each bento comes with a California roll, steamed edamame with sea salt, and a daily salad.

4 oz grilled ribeye steak served over cabbage with a teriyaki sauce. Each bento comes with a California roll, steamed edamame with sea salt, and a daily salad

Japanese style fried chicken served over cabbage with a spicy aioli. Each bento comes with a California roll, steamed edamame with sea salt, and a daily salad.

Grilled miso-marinated black cod served with pea tendrils, shishito peppers, and a soy glaze. Each bento comes with a California roll and steamed edamame with sea salt and a daily salad.

720ml. Light bodied, plump with plum, berry, grape, peach, and floral. Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family-owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of two fully organic breweries in all of Japan. Rice: Yamadanishiki.

720ml. Beautiful aromas of pineapple and honeydew, gracefully rounded with silky layers and a long graceful finish. Unusual for a daiginjo, Suirakuten is aged in the bottle for two years, developing a rarefied, multi-hued flavor. Gentle yet strong, unassuming but proud, a masterpiece of the brewer's art.

720ml. Commissioned from a small brewery in the Gunma prefecture. Our signature label is the perfect complement to sushi and sashimi; crisp and clean with delicate layers.

720ml. Notes of pickled mushroom and soy caramel give way to elegant notes of chamomile, bergamot, and walnut. Rice: Notohikari. President Miho Fujita, a single career woman from Tokyo with no prior knowledge of sake, and Toji Yokomichi-san, who left his corporate job to pursue sake, do not follow traditional brewing methods—they brew the sake they enjoy drinking.

720ml. Yumedono presents an array of flavor nuances that includes peach, melon, and strawberry. Rarely does one sake combine so many taste sensations in a single cup or finish so gloriously. Prefecture: Nagano.

720ml. Tedorigawa sakes stand apart for their elegance and finesse. The brewery uses Kanazawa Yeast, which has a mild aroma profile with low acidity, often in conjunction with the yamahai brewing method, to produce sakes that have richness and complexity, yet are perfectly smooth and balanced. Tedorigawa's sakes are big on flavor, but never heavy or dense.

720ml. This rare nama daiginjo presents a rainbow array of floral and fruity flavors overlaying a refined core structure. Like the haiku poetry that inspired it, “Tsuyusanzen” is transparent, evocative, and decisive.

720ml. Soft, gentle texture with flavor notes of cocoa, banana, and red berries. There is a touch of sweetness balanced by the “koku” or richness for which Kokuryu is justly famed. Prefecture: Fukui.

720ml. The famous “Demon Slayer” never fails to satisfy. Full bouquet of watermelon and citrus. Its rounded, soft palate is balanced with a fruity sweetness and dry finish. Prefecture: Shizuoka.

720ml. The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. One of two sakes brewed in exactly the same way with the same ingredients, except this one is a Junmai Daignjo and Tears of Dawn has added distilled alcohol to open up aromatics. Prefecture: Kyoto.

500ml. Delicately flavored, astonishingly subtle, impeccably balanced, this legendary label is the despair of sake critics in Japan, who confess that its flavor is impossible to describe. Prefecture: Niigata.

720ml. Filtered through mountains comprised of obsidian, complex fruit aromas in the bouquet create the introduction to a symphony of complexity. Clear and fresh whims of ripe Bartlett pear, lychee, and white peach emerge on the palate. The pleasantly soft texture harmonizes great with a subtle dry finish. Prefecture: Nagano.

720ml. Among the soft-water breweries of Japan Kokuryu is perhaps the most famous. Its water is drawn from the subterranean flow of Kuzuryugawa (Nine-Headed Dragon River), famed since ancient times for its delicious taste. Kokuryu's founder, Nizaemon Ishidaya, built the original brewery in 1804 in the vicinity of Eihei-Ji, the main temple of the Soto Zen sect. Nizaemon's descendants have been making sake there ever since.

720ml. Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family-owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of two fully organic breweries in all of Japan. Prefecture: Yamagata.

720ml. Dewazakura Sake Brewery was founded in 1892 by Seijiro Nakano, whose head family-owned Kuma Masamune Sake Brewery. Dewazakura had perfected its cold storage technique, aging freshly pressed sake at 28 degrees Fahrenheit to keep it as aromatic and flavorful as possible until bottling. Dewazakura had created its own rice strain called Dewasansan. It is also one of two fully organic breweries in all of Japan. Prefecture: Yamagata. Full-bodied, an array of berry, melon, plum, sweet rice, and honey. Rice: Yamadanishiki.

900ml. Kamo-Izumi Shuzo Sake Brewery is a brewery located in Saijo, Hiroshima Prefecture. It was established in 1912 and this brewery is known for being the first in the entire country to produce "junmaishu", which is pure rice sake using only rice and koji mold. Saijo is known alongside Nada in Hyogo Prefecture and Fushimi in Kyoto for being one of the 3 major brewing areas for Japan’s premium quality sake. Saijo, in particular, is known for the underground water of the mountain Ryuozan (Dragon Big Mountain) which is said to be the optimum type of water for making sake. This water is pumped into each brewery underground and is used in the preparation of the sake. Prefecture: Hiroshima.

1 (cold) liter bottle of San Pellegrino sparkling water.

1 (cold) liter bottle of Panna still water.

270ml. 1 can of Original UCC coffee (sweetened coffee, with milk).

9.74 oz. 1 can of UCC Black coffee (all-natural, unsweetened).

21.4 oz bottle of Asahi Super Dry.

12 oz bottle of Kirin Ichiban.

12 oz bottle of Kirin Light.

12 oz bottle of Kawaba Red (amber ale).

12 oz bottle of Kawaba Snow Weizen (wheat beer).

Haku vodka, lychee, and passion fruit puree.

Toki Japanese Suntory whisky, apple, citrus, ginger syrup, and mint.

Shiitake infused maker's 46, rye whiskey, nonino amaro, and benedictine.

Matcha infused maker's 46, dom benedictine, and house bitters.

1 liter bottle of Ozumo Vodka.

1 liter bottle of Ozumo White Rum.

1 liter bottle of Ozumo Gin.

1 liter bottle of Ozumo Lime Vodka.

750ml. Benvolio Prosecco is an excellent expression of both the variety and the Friuli terroir. This wine is a sharp golden straw color with bubbles that are finely textured and persistent. The nose shows fresh citrus with slight hints of honey and fresh flowers. Vibrant on the palate, the crisp acidity acts as a counterpoint to the flavors of ripe citrus, fresh peaches, lemon, green apples, and grapefruit. The finish is light, refreshing, and crisp.

750ml. An intense Champagne which with its ripe fruit, depth, and full flavor represents the ultimate Champagne blend. Patiently matured in our cellars for up to six years, gaining in majestic intensity and harmony, Grande Réserve Brut is the perfect exemplar of superb mature Champagne. Deep and sensual, it unleashes refined and delicate primary aromas of yellow stone-fruits, essentially plum, apple compote, fig and dried apricot, enveloped in delicious unctuous character on the palate. This intense, delicate Champagne is a versatile partner to any dish; a magical, simple escape from the everyday.

750ml. Veuve Clicquot's Yellow Label Brut reflects the superb vineyards they own and the consistent nature of their House style. The predominance of Pinot Noir provides the structure that is so typically Clicquot, while a touch of Pinot Meunier rounds out the blend. Chardonnay adds the elegance and finesses essential in a perfectly balanced wine.

375ml. Krug Grande Cuvée is re-created every year, beyond the notion of vintage and is always a blend of over 120 individual wines from more than 10 different years.

750ml. 2008 was dominated by grey, overcast skies – an exception in a decade characterized by bold, generous sunshine. Just when the harvest was getting underway, the weather conditions were finally perfect: blue skies and prolonged north-northeasterly winds. The grapes were riper than anyone dared hope, and had truly outstanding balance. The vines were in perfect health. To the bracing acidity, concision, and aromatic purity expected of the 2008 vintage, Dom Pérignon adds depth, density, and complexity. The light is warmer and less harsh. The opening bouquet is complex and luminous, a mingling of white flowers, citrus, and stone fruit. The overall effect is enhanced by the freshness of aniseed and crushed mint. The final aromas offered by the wine are starting to show spicy, woody, and roasted notes.

750ml. Made from 100% Pinot Grigio, this is an excellent expression not only of the variety, but of the Grave del Friuli terroir. Vibrant on the palate, the crisp acidity acts as a counterpoint to the peach, almond, and light floral notes in the wine. Outstanding as an aperitif, or when paired with summer salads, snapper, sole, sushi, grilled chicken, and risotto-based dishes, this is an excellent example of Friulian Pinot Grigio at its best.

750ml. It’s light, fruity, and well-balanced with a fresh, clean finish. Fünf Riesling is a straight forward wine for wine lovers and casual fans alike. This Riesling complements a wide range of sushi and stands well on its own, refreshing for any occasion.

750ml.

skewered bacon wrapped scallops, cherry tomatoes, teriyaki

tamari braised pork belly, kimchi, boiled egg

Pork, chicken, scallion, cabbage, garlic, ginger, pepper, ponzu.

Yellowfin tuna, avocado, tobiko, ponzu, crispy wonton chips.

Hamachi, avocado, warm jalapeno-ginger-garlic ponzu.

Two chicken thigh skewers, scallion, teriyaki.

Yellowfin tuna, kaiware, garlic chips, black sesame, garlic-soy.

crispy brussels sprouts, green chick peas, shiso-mustard vinaigrette & garlic chips

hokkaido tosaka & seaweed salad, radish, cucumber, shiso plum dressing

Shishito peppers, ponzu, garlic, shaved bonito.

Little gem, furikake, parmesan, saikyo miso dressing.

Rocket arugula, frisée, cucumber, red onion, sesame, bonito garlic chips, crispy gobo, jalapeno yuzu vinaigrette.

Hen of the Woods mushrooms, whipped white truffle crème fraiche

Crispy tofu, shishito, eggplant, shiitake, tentsuyu, momoji oroshi, ginger.

Japanese style fried chicken, lemon, spicy aioli.

Fried white shrimp, yuzu-honey aioli, micro greens, shichimi.

Braised Spanish octopus, pork belly, English peas, omelet rice, tonkatsu sauce, aioli

Pork belly, ground pork, scallion, spinach, bamboo shoot, maitake, wood ear mushroom, charred garlic oil, ajitamago.

Bamboo shoot, seaweed, spinach, wood ear mushroom, scallion, fish cake, tempura flake, shrimp tempura, ajitamago.

miso braised beef short ribs, baby spinach, braised daikon radish, white miso-butter sauce

8 oz grilled imperial rib eye steak, wasabi mashed potatoes, maitake mushrooms, arima sansho demi-glace

Soy marinated salmon, bok choy, teriyaki, sesame seed.

Pork tenderloin cutlet, Japanese pork curry, pickle, housemade kimchi, rice.

Grilled miso marinated black cod, pea tendril, soy glaze.

Choice of grilled yellowtail collar or salmon belly, daikon, pea shoot, micro greens, citrus tentsuyu.

8 Pieces Nigiri & 20 Pieces Sashimi

portabella mushroom tempura, cucumber, yama gobo, shiso, plum sauce

california roll, seared salmon, torched parmesan aoili

Tempura unagi, avocado, snow crab, ao nori, tempura flakes, unagi sauce

Seared salmon, lemon, cucumber, jalapeno, mango, spicy gochujang, shichimi, shiso.

California roll, topped with assorted fish.

Tuna, salmon, scallop, snow crab, snow crab, ikura, takuan, shiso, wrapped in daikon, lobster sauce.

Shrimp tempura, spicy tuna, cucumber, yuzu tobiko, red onion, yuzu miso aioli.

Softshell crab, asparagus, shiso, kaiware, cucumber, avocado, yuzu tobiko, unagi sauce.

tempura fried, california roll, sweet thai chili sauce

Matcha crepe cake with matcha crumble

wagyu brownie with milk chocolate caramel

sweetened coffee, with milk

all natural, unsweetened

Carmelized peaches, whipped cream