Hachiroku Shokudo & Sake Bar

Appetizers

Deep fried tofu, egg plant comes with grated dikon radish in veg dashi broth. We use gluten free Ichibiki soy sauce to prep dishes or dressing.

Simmered hijiki, carrots, fried tofu, sesame. We use gluten free Ichibiki soy sauce to prep dishes or dressing.

Panko breaded, deep fried pork loin cutlet.

Fried potato with anchovy aonori sauce.

Fresh made tofu, soy sauce, Hawaiian black salt, yuzu. Add uni for an additional charge. We use gluten free Ichibiki soy sauce to prep dishes or dressing.

Simmered pork short ribs with soy sauce, dashi, scallion.

Sliced boiled octopus with sesame oil and ponzu soy sauce, roasted walnuts.

Premium Sake By The Glass

[Ishikawa] 120ml/ 720ml. Junmai daiginjo. often called the "diamond" of sake rice, aiyama is a rare variety sought after by breweries and reserved for their most limited releases. produces a full bodied sake with excellent acidity and notes of freshly cut apple, pear and white peach.

[Niigata] 120ml/ 720ml. Junmai daiginjo. matured for 3 years in a traditional, eco-friendly snow storage facility, this sake is fine yet complex. from the cold snow, temperature is naturally kept stable at 37°f year round, without the use of electricity. this allows the sake to gently mellow undisturbed.

[Yamaguchi] 120ml/720ml. Junmai daiginjo. dassai 39 is the perfect compromise of dassai 23 and 45. the nose is fruity with koji rice, pear, apple, honeydew, and strawberry aromas. a very creamy sake that is loaded with fruit basket flavors, and has a very wine-like crisp acidic presence with a long finish.

Plates - Teishoku

House blended curry spices, american wagyu beef soup stock over steamed rice, topped with roasted beef. Come with Miso Soup or House Salad. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Grilled eel over the mixed rice (chopped eel, egg) with Nitsume eel sauce. Comes w/ Miso soup or Salad.

Shio ko-ji (salted rice malt) marinated japanese fried chicken. We use gluten free Ichibiki soy sauce to prep dishes or dressing. Comes with Miso Soup or Salad.

Yuzu citrus soy sauce cured and grilled salmon. We use gluten free Ichibiki soy sauce to prep dishes or dressing. Comes with Rice and Miso soup or House Salad. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Yuzu Soy Sauce cured and grilled black cod. Comes with Rice and Miso Soup or House Salad. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Miso marinated grilled salmon belly with ikura salmon roe over the rice. Comes with Miso Soup or House Salad. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Salads

Mixed seaweed house sesame ginger dressing. We use gluten free Ichibiki soy sauce to prep dishes or dressing. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Arugula, mixed radish, poached egg, fried baby anchovy, bonito flake, nori seaweed, house onion dressing. We use gluten free Ichibiki soy sauce to prep dishes or dressing. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Monday Ramen Night

Original Miso Base, MIxed Chicken & Pork Broth, Egg, Pork Shoulder Chashu, Corn, Onion, Red Onion, Soy Cream, Fried Onion, Ginger, Garlic, House Made Spicy Oil; Wavy Noodle

Original Miso Base, Pork and Chicken Broth Mixed, Topped with Lobster Meat & Lobster Oil, Corn, Onion, Red Onion, Scallion, Soy Cream, Butter, Fried Onion, Ginger, Lemon Garlic, Black Pepper, Wavy Noodle

House Blended Curry Spice, Tomato Base with Veg Broth, Red Onion, Mushroom, Cabbage, Eggplant, Scallion, Corn, Crispy Fried Noodle, Chili, Coconut Oil; Wavy Noodle

Original Sea Salt Base, Mixed Chicken & Pork Broth, Pork Shoulder Chashu, Corn, Onion, Red Onion, Scallion, Soy Cream, Fried Onion, Ginger, Garlic, Black Garlic Oil; Straight Noodle

Non alcoholic Drinks

Japanese tea* from kettle Brooklyn

(made in japan, 250ml)

Red Wine

From alicante in southern Spain. curii tinto is an elegant expression of the grape giro, a clone of Garnacha. in a place. Where overpowering wines have become the norm, Violeta Gutierrez de la Vega and Alberto redrado are making balanced wine with a sense of terroir. This wine spends one. Neutral French oak followed by a year in old American oak. This wine is full bodied with lots of herbs, pepper, red fruit, and hints of licorice on the palate.

Paul barre's Bordeaux estate in fronsac is one of the first. Biodynamic wineries, not only in Bordeaux, but in all of France. in 2013 Paul began plowing his vineyards with horses, a practice seldom found in Bordeaux. this wine is powerful with some green pepper tones and dark fruit.

In 2018, Morgan truchetet, along with his wife Pauline and sister Julie, took over their father's domaine. Since taking over, they have converted to organic viticulture focused on quality over quantity. This wine is medium bodied with lovely. Fruit and a nice backbone of vanilla and spice from a bit of a new oak.

The wine sits in French and American oak barrels for 35 months followed by one year in bottle before release. This full bodied wine is already drinking beautifully with lots of vanilla and dried cherry notes.

Juicy, refined expression of cabernet franc. Wild raspberries mingle with hints of pepper and wildflowers.

This light red wine is from mt. fruska gora in the sremski region of Serbia is 80% pinot noir, 20% crna tamjanika aka black muscat. This wine balances fruit and acidity beautifully with a floral and fruity nose and flavors of red and black berries with a touch of Mediterranean spice on the finish.

A blend of 25 white and right varietals from the Douro region of northern Portugal. bursts with wild berries with subtle hints of herbs and baking spices.

The grapes come from the steep slopes of Ribeira Sacra, Spain, which are hand-picked with 20% of the stems are left on during fermentation. Using used barrels, they are aged for months. This wine has lavender notes on the nose, fresh fruit on the palate. Big and rich with peppery notes. Combines elegance and rustic feels.

Japanese Whisky

Japanese Whisky

Sake By The Bottle

[Fukuoka] 720ml. Yamahai junmai. A bold sake designed to match the rich flavors of brewed a touch sweeter than a common sake, the off dry flavor is balanced by a stronger alcohol.

[Fukuoka] 720ml. Yamahai junmai. Made from premium koshi tanrei & gohaku mongoku polished 65%. yamahai methods gives umami, richness and acid to this sake.

Aperitif Sake

[France] 120 ml /720 ml. Junmai. Crafted in France according to Japanese traditions. A clear, refreshing and crisp style sake. Wakaze's flagship sake brewed using a 100% French rice, Camargue. Bright citrus, crisp acidity and zesty aromas. their

[Miyagi] 120 ml /720 ml. Nigori. Yuzu sake made from high quality sake mixed with fresh yuzu juice. Great aperitif or dessert.

Unfiltered Sake

[Fukushima] 120 ml /720 ml. Nigori Ginjo. Creamy richness and a lighter than normal texture, the richer mouthfeel and initial fleeting quickly fades into an off dry.

[Yamaguci] 120 ml /720 ml. Nigori Junmai Daiginjo. This is a nigori that reflets Dassai's ever-present elegance. Being a junmai daiginjo, this one is slightly less saturated with sake less compared to other nigori. This sake shines is its texture and flavor with a hint of musca. Its light, fine grain texture accompanies bright and juicy balanced flavors, resulting in a slight sweetness.

Sake

[Akita] 120 ml /720 ml. Daiginjo. Akita brewing company takes pride in traditional brewing methods of the nothern Tohoku region. Gin no Sei rice milled to 50%. Delicate Aroma and light texture. Even Finish.

[Niigata] 120ml/720ml. Junmai. This spectacularly dry Niigata staple has notes of cooked rice, pepper, and a touch of vanilla. Round, supple, and crisp at the same time, and is an excellent candidate for drinking at any temperature.

[Iwate] 120 ml /720 ml. Junmai Ginjo. 100% Yamada Nishiki rice, fluffy and luscious, creating a sweet rice aroma. The nose on this sake is a collection of strawberry, floral, peach, pear and apricot aromas. This is a fruit forward brew that has layers of smooth and juicy flavors with a surpisingly dry finish.

[Miyagi] 120ml /720ml. Tokubetsu Junmai. A bright, modern sake with a subtle broth-like nose with a simple palate of coco bean, umami and sweet rice that finishes short and acidic. The brewing process gives the sake a medium body bursting with mango fruitiness mixed with some stone fruit.

[Nagano] 120ml /720ml. Junmai. Traditional sake aromas and flavors. Pairs well with comfort foods like tofu, deep fry dishes, marinated chicken or pork.

[Hyogo] 120ml/720ml. Junmai. Kamitaka uses 100% local grown rice as well as the ancient brewing method, Mizumoto. This method creates a sake with surprising acidity, rich umami, soft rice aroma, and a dry finish.

[Kouchi] 120 ml/720ml. Tokubetsu Junmai. Made from local Matsuyama mill rice milled 60%, light & crisp palate. Note of honeydew melon, passionfruit, mint.

[Hiroshima] 120 ml /720ml. Junmai Ginjo. used apple yeast, shows green apple, also reflects Hiroshima style which described as "kirei" a Japanese word meaning both clean pretty.

[Yamagata] 120ml /720ml. Ginjo. Opulent cherry blossom notes with pear and melon add to this soft yet intensely flavored sake. A natural sweetness on the mid-palate yields to a lovely minerality on the finish.

[Miyagi] 120 ml /720ml. Junmai Ginjo. The pleasant aroma of bananas and melons in immediately followed by a pineapple-like freshness. The finish features a mellow sweetness with a refreshing acidity that leaves a gentle aftertaste.

[Mie] 120ml /720ml Tokubetsu Junmai. A cool collection of melon, berries, green apple, cut grasses, spring onion, pear, and bright fruit aromas. a light, crisp, and bright into style of sake with an elevated acidity.

[Fukuoka] 120ml/720ml. Junmai Ginjo. Made using the unusual "Asahi" sake rice giving the sake lightness and lift. Prominent tropical fruit aromas, medium-light bodied with layers cantaloupe, cherry and a green apple finish.

[Kyoto] 120ml /720ml. Junmai Ginjo. Golden color, green almond aroma that gives way to juicy flavors of fresh melon and peach, mild herbal notes to finish. energetic and youthful in character with a light spritziness.

[Ishikawa] 120 ml /720 ml. Daiginjo. Enticing imprint of honey and herbs at first sip, sequeing at mid-range into sake of suprising clarity. Supple , racy and eminently drinkable.

[Yamaguchi] 120 ml /720ml. Junmai Ginjo. Gorgeous tropical fruit of melon and banana and then shifts to a rippingly dry finish that evokes allspice and nutmeg. The fruit notes are coaxed out of Yamada Nishiki rice milled to 55%.

[Hyogo] 120 ml /720ml. Junmai Ginjo. Rare Aiyama rice provides this sake with a bright and expressive base with aromas of fresh strawberries, tart cherries, and muscat grapes

[Tochigi] 120 ml /720ml. Junmai Ginjo. Medium-light muscadine grape aroma with a palate of very ripe melon. Full-flavored and slightly viscous with a bit of rice on the finish.

[Akita] 120ml/720ml. Junmai Ginjo. Made with local artisanal rice, milled to 55%, orange peel light floral on the nose. Well structured with pear and fuji apple on the mouth, creamy with a soft-sweet finish.

[Shiga] 120 ml /720 ml. Daiginjo. Soft aromas of red flowers and tropical fruit, sake has a creamy texture with grassy notes, and a snappy acidic finish from the Kimoto methoed. Made from Yamada Nishiki rice which is grown without the use of pesticides, and weeds are controlled using the ''Azolla'' water ferns in rice paddies, blocking out unwanted growth around the rice stalks.

[Niigata] 120ml/ 720ml. Junmai Ginjo. Genshu. This Yamahai is a full bodied savory sake, barely noticeable on the nose. Hickory smoke, vanilla, bacon on the mouth.

[Fukushima] 120ml /720ml. Honjozo Nakadori. the nose on this stunning sake is a vast collection of orange creamsicle, blueberry, watermelon, rice krispie treat, peach, muscat grape, and flan aromas. Brewed with Yume no Kaori rice milled to 66% this sake drinks smooth, rich, plump, and expansive, but has an uplifting tingle and spritz that lightens the overall drinking experience.

[Hokkaido] 120 ml /720ml. Junmai Ginjo. Produced from a local strain of Hokkaido Kita Shizuku rice, this medium bodied sake presents green almond, honeydew melon, wild flower honey and snappy green apple.

[Shizuoka] 120ml /720ml. Tokubetsu Junmai. Fermented with Isojiman's original house yeast with distinctive saline quality. White peach, cooked apple, cream, steamed rice & ocean water lead the aromatics. gentle, round, lush & layered.

[Hyogo] 120ml /720ml. Junmai Ginjo. Grade A Yamada Nishiki, lush melon notes move into toasted wheat, grain. Finish dry with a tingle of spice.

[Ishikawa] 120ml /720ml. Yamahai Junmai. The Yamahai method of brewing is a more modern version of Kimoto method. A blend of rice creates an aromatic richness that carries through to the long to finish.

[Shizuoka] 120ml/ 720ml. Junmai Ginjo. Bright tropical fruit with notes of apricot and pear, all made possible by AAA rated Yamada Nishiki rice from Hyogo prefecture, milled to 55%.

[Ishikawa] 120ml /720ml. Junmai Ginjo. 'Iki ni Onna' is clean, well balanced on the one hand, with a caress of honeysuckle on the other. It is classy, confident sake

[Fukushima] 120ml/720ml. Junmai Ginjo. Gorgeously aromatic, clean & smoothly balanced with slight rice textures. It goes well perfectly with shellfish, vegetables and salads.

[Akita] 120 ml /720 ml. Junmai Ginjo. Made with local artisanal rice, milled to 45%, bright pear, green apple, minerality on the nose. Delicate with cantaloupe and orange peel n the mouth. Medium length with a dry finish.

[Kochi] 120ml /720ml. Junmai Ginjo. A very dry sake of remarkable clarity, with a soft approach, light, spritzy citrus finish and a prominent grapefuit aroma. Typically drier and lighter than most Junmai Daiginjo but with suprising depth.

[Tochigi] 120ml /720ml. Tokubetsu Junmai. Kimoto ancient brewing technique creates more intensive amino acids that add complexity, texture & more depth to this Junmai, which is polished edge of Ginjo level.

[Yamagata] 120ml /720ml. Junmai Ginjo. Omachi heirloom rice produces a sake of great expressiveness and intensity without masking the elegance. big notes of lemon peel, floral honey, sweet tropical fruits, but on the palate no obvious sweetness. Instead a great richness and depth juicy fruit, warm sushi rice, green teas and more honey.

[Nara] 120 ml /720 ml. Junmai Ginjo. this sake is super effervescent with a pear flavor that bubbles on the palate. Subtle candy notes and a mineral aftertaste

[Ishikawa] 120ml /720ml. Junmai Ginjo. A soft, elegant and lightly fruity Junmai Ginjo with subtle sweetness. Extremely versatile. With lighter flavors the sweetness of the sake recedes and becomes crisp and dry.

[Mie] 120ml /720ml. Junmai. A gentle collection of mineral water, pear, vanilla, citrus, and stone fruit aromas. Zaku plays with a gentle sweetness of fruit tones, but has an overall dryness with lots of umami hints.

[Fukui] 120ml /720ml. Junmai Ginjo. This is ''muroka,'' which doesn't go through any fining treatments, keeping all the fine flavors and aroma intact. Extreme smoothness in texture is achieved by maturing at 14 F for one year before blending.

[Yamagata] 120ml /720ml. Ginjo. Aromatic herbals & extremely dry with light notes of juniper or pine combining with green fruit acidity. 17-18%abv.

[Hiroshima] 120ml /720ml. Tokubetsu Junmai. Crafted in the full bodied style of Western Japan, with notes of dried plum and brown sugar gives way to a peppery finish.

White Wine

Indigenous to continental croatia, skrlet is bright and vibrant with notes of white flowers, citrus, and herbs.

Magoutes blane comes from old vines of xinomavro in the arid, wind-swept limestone terroir of siatista. This wine is made by directly pressing the red grape, xinomavro into tank where it is fermented and aged in stainless. floral, tart strawberry, bright lemon, with medium acidity.

Agusti roca's still xarelo drinks like chablis, with lovely citrus, floral notes. from 50 yr+ vines in the alt penedes. no sulfur/fining or filtration.

Bojan kobal's furmint comes from organic vineyards in the haloze region of Slovenia. the region has a long history of winemaking and was held in high regard by the romans. Furmint is a grape traditionally associated with Tokaj, which is a sweet wine. Here it is fermented dry and is reminiscent of Sancerre. nice minerality, tropical fruit, and bright acidity.

Gabriel Scheuermann's dream was to become a winemaker and take over the winemaking at his family's estate. He has worked at his winery since he was a meager 16 years old and is now in his late 20s. His wines show his passion and this dry Riesling can easily be mistaken for Loire valley Muscadet. with crisp orchard fruit on the pallet and laser. acidity, this wine is for those who love dry, bright unoaked wines.

Sparkling Wine By The Glass

The NV champagne la clé des sept arpents by Laurent Bernard is an assemblage -75% pinot noir, 10% meunier and 15% chardonnay - from grapes coming from the village of mareuil-sur-ay, avenay val d'or e mutigny. base 2017 with 20% vin de reserve, aging for over 3 years and extra brut dosage (1.3 g/l). dry, complex and rich.

A champagne method sparkling wine from Catalunya. this wine is aged sur lie for 20 months and has no dosage (no added sugar). notes of pear and preserved lemon

Extremely limited production organic Cremant de Bourgogne made from 100% pinot noir from vineyards just south of the border with champagne. The soil is extremely rocky and the wine reflects the soil with strong minerality paired with its red fruit.

Sparkling Wine By The Bottle

The champagne bourgeois Diaz bd'3c trois cepages brut nature is an exquisite sparkling wine: a beautiful pale gold color with delicate bubbles. Dancing in the glass. On the nose, it exudes aromas of ripe white fruit such as apples and pears, along with hints of citrus and brioche. On the palate. This champagne is crisp and refreshing, with a lively acidity that balances perfectly with the fruitiness. The taste is complex and well-rounded, with flavors of stone fruit, lemon zest, and a subtle minerality that adds depth to the wine. The finish is long and dry, with a lovely hint of toastiness that lingers on the tongue.

100% chardonnay from Verneuil in the marne valley of champagne. On the palate the wine is deep, full-bodied, complex, with a lovely core of fruit, fine grip and length, refined mousse and a vibrant, zesty and wide open finish. This now has to be one of the great non-vintage bargains out there in the market! (drink between 2022-2045)

Organic cava from the Penedes region of Spain made with no sugar added after disgorgement. nevertheless, because of the sunny warm climate of Penedes, it is a ripe, rich cava which does not need any added sugar. It is a combination of macabeo, xarello and parellada.

His non vintage extra brut is a curve of two-thirds pinot noir and one-third chardonnay. The shaman rosé follows the same system and is also dosed as an extra brut but its made from a majority of chardonnay. Marguet vinifies all his parcels separately, introducing a Burgundian-like system of cru selections (single-village champagnes) made in good years and lieux-dits (single-vineyard champagnes), made in the best years."

Emmanuel brochet has quietly become a legend in champagne and makes some of the most coveted and collected wines in the region. This particular wine comes from a meticulously farmed 2.5 hectare plot called 'le mont Benoit' in the village of villers-aux-noeuds. All three major champagne varietals are grown in chalky clay soils over cretaceous chalk of the midslope vineyards. This particular disgorgement of le mont Benoit extra-brut is based on the 2018 vintage and is composed of 40% pinot noir, 35% pinot meunier, 25% chardonnay, and spent 32 months in sur latte.

This stunning champagne features a meunier-dominant blend to highlight. The power and finesse of the domaine's leading grape, the underappreciated pinot meunier. This curve is the platonic ideal of growers' champagne - one that seamlessly weaves the minerality in the soils with the delicate aromas of grapes from a blend of 30 parcels within vrigny. 3 yrs on the lees in bottle give this biodynamically grown wine a creamy mouthfeel! great value.

This champagne is an organic blanc de blanc from the grand cru village of verzy. It has no dosage and minimal sulfites. It ages in oak barrels for 9 months before second fermentation in the bottle. Fruity and floral aromas on the nose, accompanied by notes of pastry. Fine bubbly mousseux, fresh yet stout with ripe acidity, fine aromas of yellow fruit and lemon on the nose, accompanied by notes of pastry and a hint of spice.

Benoit marguet shaman Blane is made up of 2/3s pinot noir and 1/3 chardonnay, all from grand cru sites. Benoit has built a reputation for his old-school approach to farming and still uses a horse to plow his vineyards. The farming is biodynamic with no sulfur additions. Lovely minimality. Combine with notes of tart citrus fruit and lovely texture to create a stunning glass of wine.

Unpasteurized Sake

[Brooklyn] 120ml/720ml. Junmai ginjo Namesake. A blend of calrose and Yamada nishiki rice milled to more than 60% and fermented cold and slow. Using NYC tap water, the result is a fresh, crisp, light and aromatic sake with a dry finish.

[Saga] 120ml /720ml. Junmai ginjo namesake. Strawberry flower sake yeast is used to give this sake a uniquely refreshing sweetness, fruitiness.

Skin Contact Wine

Kobal pinot grigio is a wine with a pink hue in the color, which is a varietal characteristic feature of pinot grigio, especially if maceration phase of grapes is prolonged. The wine sits on skin contact for 72 hours in the kobal winery in Slovenia. the bouquet is reminiscent of ripe pear, red apple, flowers, melon and tropical fruits. The discreet creamy aftertaste is typical for wines that are matured on lees and it rounds the wine into pleasant harmony of scents and flavors.

Orange wine made from welschriesling. sauvignon blanc, pinot gris, and chardonnay, the grapes are separately fermented in a barrel on their skins for 46 days, then the wine is aged in a neutral barrique for a years before blending and bottling.

From alto Adige in northern Italy, this 100% pinot noir sees 1-day skin maceration, is destemmed, and is then softly pressed. Vinified in tank on lees until the following spring. lip-smacking acidity with notes of watermelon rind and cherries. Also lovely with a slight chill.

A unique rose of zweigelt that is fermented on Gruner veltiner skins for added texture and complexity. Darker than your average rose the nose bursts with raspberry and strawberry mingled with thyme and roses. On the palate, red fruit and summer berries, zingy lemony citrus.

A very aromatic Croatian dry orange white wine popping with white tea leaves and mandarin orange peel, and flavors of yellow pear, citrus, and smooth lengthy salinity on the finish.

Beer

16.02 6.5% Hamden ct

16.0z 4.5% Hamden Ct

Sake By The Bottle

[Niigata] 720ml. Junmai. Ginjo. A full bodied, complex junmai ginjo with a buttery texture, warm cocoa notes, and surprising depth. local niigata gohyaku mangoku rice milled to 55%.

[Akita] 720ml. Junmai daiginjo. Earthy, rustic, elegant, fruity, crisp, peach, roasted sage, long & layered finish. the brewmaster (toji) for saiya brewery has been recognized as a cherished craftsman by the emperor of japan.

[Yamagata] 720ml. Junmai daiginjo. This sake is the ultimate indulgence; made by the highest quality yamada nishiki rice milled down to 35%, what is bottled is only the drops of liquid that are released via gravity at the end of fermentation. the result is a dizzingly complex and unforgettable brew with notes of lychee, wild strawberry and grapefruit. a seamless finish with concentrated white pepper.

[Shiga] 500ml. Junmai daiginjo. Ethereal, delicate in keeping with shizuku (free run) method, with toasty notes of brown butter.

[Shiga] 720ml. Junmai. Dried mushroom on the nose; viscous and creamy in weight and texture, bright grapefruit notes on palate; crisp finish.

[Ishikawa] 720ml. Junmai daiginjo. Yokowa aaa rated yamada nishiki milled 50%, a complex, bold and dry sake. has fresh melon notes. limited production.

[Nara] 720ml. Junmai. Namesake. Beautiful light aromas of fresh herbs give way to flavors of berries, and the entire brew is laced with a faint effervescence, the bubbles elevating the sake.

Drinks

[Niigata] 120 ml / 720ml. Junmai. Note of melon & ginger, creamy texture, long dry finish. gohyaku mangoku, koshi ibuki milled to 60%.

[Fukuoka] 120ml/ 720ml. Junmai ginjo. Made using the unusual "asahi" sake rice giving the sake lightness and lift. prominent tropical fruit aromas, medium-light bodied with layers of cantaloupe, cherry and a green apple finish.

[Mie] 120ml/720ml. Junmai. A gentle collection of mineral water, pear, vanilla, citrus, and stone fruit aromas. zaku plays with a gentle sweetness of fruit tones, but has an overall dryness with lots of umami hints.

[Nigata] 720ml. Junmai daiginjo namasake. Lively and fresh unpasteurized sake that is well built, solid, with a quick finish. look for fresh crisp flavors like grapefruit, watermelon, kiwi, cherry, apple, and minerals on a light and bright fluid, with a lot of umami, and a clean departure

[Shiga] 120ml / 720ml. Daiginjo. Soft aromas of red flowers and tropical fruit, sake has a creamy texture with grassy notes, and a snappy acidic finish from the kimoto method. made from yamada nishiki rice which is grown without the use of pesticides or industrial fertilizers, and weeds are controlled using the "azolla" water ferns in rice paddies, blocking out unwanted growth around the rice stalks

[Miyagi] 120 ml /720ml. Nigori. Yuzu sake made from high quality sake mixed with fresh yuzu juice. great aperitif or dessert

[Hyogo] 120 ml /720ml. Junmai ginjo. Rare aiyama rice provides this sake with a bright and expressive base with aromas of fresh strawberries, tart cherries, and muscat grapes

[Kyoto] 120ml /720ml. Junmai ginjo. Golden color, green almond aroma that gives way to juicy flavors of fresh melon and peach, mild herbal notes to finish. energetic and youthful in character with a light spritziness

[Kouchi] 120 ml /720ml. Tokubetsu Junmai. Made from local matsuyama mill rice milled 60%, light & crisp palate. note of honeydew melon, passionfruit, mint.

[Hiroshima] 120ml /720ml. Tokubetsu junmai. Crafted in the full bodied style of western japan, with notes of dried plum and brown sugar gives way to a peppery finish.

[Shizuoka] 120ml/720ml. Junmai ginjo. bright tropical fruit with notes of apricot and pear, all made possible by AAA rated yamada nishiki rice from hyogo prefecture, milled to 55%.

SPECIAL

Bluefin Tuna Supecial Bowl with Miso Soup

Plates - Single

Grilled eel over the mixed rice (chopped eel, egg) with Nitsume eel sauce.

Saikyo Miso cured and grilled salmon. We use gluten free Ichibiki soy sauce to prep dishes or dressing. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Miso marinated grilled salmon belly with ikura salmon roe over the rice. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Yuzu Soy Sauce cured and grilled black cod. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Shio ko-ji (salted rice malt) marinated japanese fried chicken. We use gluten free Ichibiki soy sauce to prep dishes or dressing.

House blended curry spices, American wagyu beef soup stock over steamed rice, topped with roasted beef. These items are served raw or undercooked, or contain (may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

Sides

We use gluten free Ichibiki soy sauce to prep dishes or dressing.

Special Bowl