Tokyo-Tokyo

a traditional combination of starters including: dashi marinated daikon with minced beef hoba miso sauce. cucumber, seaweed and onion salad dressed with a delicate vinaigrette. velvety chilled tofu garnished with shiso leaf, kaiware sprouts, lemon wasabi white soy sauce and finished with bonito flakes and green onion. assorted mushrooms dressed in a chilled dashi broth.

a sampling of appetizers including: avocado and king crab salad, pan fried duck breast and eggplant, salmon and yellowtail carpaccio and ebi-shinjo (shrimp and mozzarella cheese blended together and deep fried)

fresh avocado and alaskan king crab blended together and dressed with homemade mayonnaise sauce.

red leaf lettuce with assorted japanese mushrooms tossed with red seedless grapes, fruit tomatoes, carrots and onions.

delicate onion soup accented with free range chicken, white fish and mozzarella cheese with ginger on the side.

sushi rice beneath slightly seared kobe beef and topped with foie gras.

thinly sliced fresh salmon and yellow tail sashimi, complimented with chive-oil, and wasabi citrus soy sauce.

includes: blue fin tuna, salmon and yellowtail.

the chef's assortment of the finest sashimi in hawaii.

a comparison of the most incredibly fresh blue fin tuna in hawaii

butter fish finished with saikyo miso and deep fried free range chicken dressed with daikon, ginger and mirin sake sauce.

pan fried butterfish served with our subtle home-made teriyaki reduction sauce.

your choice of preparation: baked with natural sea salt or basted with our homemade teriyaki sauce.

fresh shrimp blended with mozzarella cheese then wrapped in a shiso leaf and yuba and then delicately deep fried, free range chicken, three pieces of jumbo shrimp and assorted vegetables.

7 ounces of free range chicken slowly roasted and basted with our homemade teriyaki sauce.

7 ounces of free range chicken slowly roasted with natural sea salt.

duck breast and eggplant served in a heated hoba leaf accompanied with vegetables of the day.

duck breast and eggplant roasted with sansho pepper accompanied with a melange of vegetables.

known internationally as the best pork in the world, thin slices are stacked and then battered and breaded with imported panko, then delicately deep fried.

the finest washyu gyu (kobe beef) in hawaii. rib-eye medallions, cooked on your own heated lava stone at the table.

the tastiest certified black angus beef in hawaii. rib-eye medallions, cooked on your own heated lava stone at the table.

delicately sliced 100% berkshire pork, vegetables, tofu and inaniwa udon comes with a pot of dashi soup broth.

delicately sliced beef (5 oz), vegetables, tofu and inaniwa udon comes with a pot of dashi soup broth

thinly sliced duck breast, vegetables, tofu and inaniwa udon comes with a pot of dashi soup broth.

a sumptuous sampling of our beef, pork and duck shabu shabu. extra beef black angus per oz $6.00

a sumptuous sampling of our beef, pork and duck shabu shabu.

with tempura

without tempura

chilled soba with dipping sauce on the side with tempura also prepared hot upon request

chilled soba with dipping sauce on the side. without tempura also prepared hot upon request

tai-chazuke-rice bowl topped with fresh tai and sesame and accompanied with a warm broth.

traditional sushi rice bowl with assorted diced sashimi.

two pieces of japanese beef finished with mined garlic.

shrimp, king crab, mirugai, ileura, white fish, chicken and shiitake mushroom in a delicious warm custard. please allow 20 minutes preparation time

miso soup with nameko mushrooms.

with green onion shiso and nori