Tsuki

served with miso soup

served with miso soup, no substitution

add red bean paste?$0.75

shrimp, wakame seaweed, green onion, chili sauce in a clear broth

rich and creamy with clams, smoked bacon, potato, onion and celery

mixed greens tossed with our house dressing

smoked baby octopus and Japanese mountain vegetables over greens

warm greens and crab blended with orange, avocado and fried noodles

seaweed and tofu mixed in a vinegar sauce

mixed baby spring greens topped with chef's vinaigrette and smoked salmon skin

nori wrapped cucumbers, chives and moro-miso topped with tuna itogaki

spinach with black and white sesame sauce

thinly sliced yellowtail topped with ceviche sauce, cilantro with citrus obha sauce

marinated fried white fish and zucchini

fresh oyster with ponzu shooter served with a shot of ginjyo sake

fresh Uni with ponzu shooter served with a shot of ginjyo sake

shrimp, octopus, whitefish, and chef's choice of scallop or crab with dashi vinaigrette sauce

fresh tuna, asparagus, cucumber skewers with miso mayo sauce

two oysters baked with a traditional Japanese mayonnaise and ponzu sauce

grilled chicken skewers (shio or tare)

grilled scallop skewers (shio or tare)

sauteed enoki mushrooms with butter, soy sauce, and lemon

California seabass baked in lemon butter with asparagus, shimeji and enoki mushrooms

sliced beef tataki with daikon and carrot with chives, radish and kaiware

NY strip steak with ground onion and togarashi vinegar and ponzu sauce

NY strip steak with our house honey miso sauce served with a green salad

pistachio encrusted salmon teriyaki with grilled tomato

sliced chicken breast sautéed in teriyaki sauce and spiced with stoplight pepper

grilled yellowtail cheek Shio' or 'Tare'

baked asparagus, shimeji, enoki, shiitake mushroom, broccoli and lemon butter in pepper

steamed egg and scallop custard topped with seasonal offering

three pieces of Chef Hemmi's Japanese style pizza topped with shrimp, tuna , and chicken

steamed shrimp dumplings

steamed pork dumplings

tempura mozzarella cheese, red snapper, egg plant with dashi sauce

three calamari skewers topped with togarashi and ponzu sauce

bbq eel wrapped with ohba leaf and seaweed served with tempura sauce

panko breaded crab and shrimp cakes served with a Japanese tartar sauce

shrimp, shiitake, satsumaimo, pumpkin, asparagus and ohba, served with konbu tempura sauce

Japanese sweet potato fries

crunchy seasoned pasta sticks

fried tofu topped with shimeji, enoki, shiitake mushroom, nori strip, served with konbu tempura sauce

green tea buck wheat or flour noodles with house soy mirin broth

green tea buck wheat noodle with dipping sauce (served cold)

green tea buck wheat or flour noodle served with sliced beef

( executive Chef Hemmi's favorite ) : the finest imported Japanese beer

torched fatty salmon nigiri

cherrywood smoked duck breast nigiri brushed with house sauce

tuna and avocado nigiri tied with a nori belt and topped with wasabi mayo

spicy octopus nigiri wrapped with seaweed (gunkan style)

sea urchin and squid nigiri wrapped with seaweed (gunkan style)

spicy scallop nigiri wrapped with seaweed (gunkan style)

salmon nigiri with ikura and seaweed

grilled fresh water eel nigiri topped with Japanese peppers

fatty yellowtail nigiri topped with yuzu pepper

shrimp tempura maki crowned with eel, avocado, asparagus, spicy mayo

spicy tuna maki crowned 4 different toppings

smoked salmon maki crowned with spicy scallop, and torched to a golden brown

asparagus maki crowned with yellowtail and torched Japanese mayonnaise

tamago, avocado, and masago maki topped with unagi

marinated octopus maki topped with crunchy spicy tuna, and drizzled with wasabi mayonnaise

spicy tuna maki with pinenuts, pistachios and rosemary, topped with white tuna and ginger paste

shrimp tempura maki topped with salmon, momiji oroshi, black tobiko and chives

asparagus, yamagobo (burdock), and kampyo (gourd) tempura maki

salmon, tuna and mango maki, topped with avocado, and finished with raspberry sauce

sliced beef tenderloin grilled on a Toban plate, served with shitake and shimeji mushrooms and a tangy garlic soy sauce