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APPETIZERS |
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Yakitori |
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4.90 |
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Edamame |
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5.00 |
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Skewered chicken marinated in teriyaki
sauce |
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Lightly salted, boiled soy beans |
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Beef Kushiyaki |
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4.95 |
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Age Dashi Tofu |
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4.95 |
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Full flavored, marinated
broiled beef on a skewer |
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Deep-fried tofu in a light sauce |
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Negimaki |
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5.25 |
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Yaki Nasubi |
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6.50 |
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Fine beef rolled with scallions before
broiling |
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Light flavored broiled eggplant |
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Ebi Kiku Age |
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5.50 |
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Yudofu |
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6.50 |
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Deep-fried shrimp breaded with saifun noodles |
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Subtle flavors tofu and vegetables |
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Kushi Katsu |
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6.25 |
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Chicken
Tatsuta Age |
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5.75 |
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Skewered pork lightly breaded and
deep-fried |
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Deep fried chicken
marinated with flavorful sauce |
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Kaibashira Age |
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6.50 |
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Dynamite |
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9.50 |
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Scallops lightly breaded and deep-fried |
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Baked scallops with mushrooms and special
sauce |
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Chawanmushi |
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7.50 |
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Vegetable Tempura Appetizer |
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8.50 |
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A refined and flavorful steamed egg
custard |
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Fresh Vegetables coated with a light batter |
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Ika Age |
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6.50 |
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Shrimp
Tempura Appetizer |
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9.50 |
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breaded calamari squid |
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Shrimp(3). Vegetable(3). |
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Shrimp
Croquette |
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6.50 |
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Miso soup |
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2.00 |
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Soft
Shell Crab |
Market Price |
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Soy bean broth |
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COLD HOR D'OEURVES |
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Otsukemono |
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3.95 |
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Tako su |
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6.25 |
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A Plate of pickled vegetables |
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Zesty, sliced
octopus and sliced cucumber in vinaigrette |
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Oshitashi |
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4.25 |
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Kani su |
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6.25 |
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Spinach boiled to perfection and served
with |
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Light and refreshing. Crab meat and sliced
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flavorful sesame sauce |
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cucumber in vinaigrette |
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Hiyayakko |
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3.95 |
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Ikamiso or Takomiso |
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6.25 |
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Delicate tofu, served cool |
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A
tasty portion of boiled cuttlefish Or Octopus and miso (bean
paste) |
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Nikusashi |
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11.50 |
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Kaiso Salad |
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5.50 |
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Lightly broiled, rare
sirloin, thinly sliced |
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Natural seaweed salad. You must try |
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Sashimi |
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12.00&up |
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Seafood
salad |
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4.50 |
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A great classic. Slices of the finest raw sea foods |
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shrimp, crab meat mix, tuna, fresh
vegetables |
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(price
varies for larger portions) |
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and fried saifun
noodles with Japanese dressing |
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Tuna Tataki |
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15.00 |
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Green
Salad |
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2.75 |
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Tuna lightly
seared, Served with ponzu sauce |
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ENTREES |
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Tempura is one of
Japan's most celebrated contributions to haute cuisine.
Both the delicate batter which coats each item and the |
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quick deep-frying technique serve to
emphasis the natural flavors and textures of the tempura vegetables ,sea foods and meats. |
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A tantalizing dipping sauce accompanies the tempura dinner to enhance and modify the
flavors at the diner's discretion. |
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Shrimp
Tempura |
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18.75 |
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Salmon
Teriyaki |
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18.75 |
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A classic Dish, prepared with select,
delicately |
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Regal salmon basted with Kikugawa's tasty |
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flavored shrimp and fresh vegetables |
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teriyaki sauce and broiled to perfection |
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Seafood
Tempura |
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19.5 |
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Chicken
Teriyaki |
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16.75 |
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A tasty feast, including
shrimp, scallops, fine |
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Flavorful, choice chicken filets basted
with |
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fish fin eshest
and the freshest selected vegetables |
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teriyaki sauce and broiled to perfection |
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Chicken
Tempura |
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16.75 |
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Beef
Steak Teriyaki |
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19.95 |
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The classic tempura cooking style
enhancing |
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Tender,flavorful
New York Strip,marinated in |
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the natural goodness and delicacy of
boneless |
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our own hearty teriyaki sauce and cooked
to |
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chicken and select vegetables |
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perfection |
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Fantasy
Tempura |
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19.75 |
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Swordfish
Teriyaki |
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19.75 |
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A combination of seafood, including shrimp
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An excellent cut of flavorful swordfish, |
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and scallops,chicken
and zesty beef with |
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marinated in our
teriyaki sauce. |
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seasonal vegetables |
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A gourmet's delight |
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Squid
& Scallops Tempura |
18.75 |
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Chicken Katsu |
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14.75 |
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Squid and scallops with seasonal
vegetables |
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Boneless, breaded chicken, deep-fried and |
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served with simmered vegetables |
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Walleye
Tempura |
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18.75 |
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Tonkatsu |
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15.75 |
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Japanese classic tempura cooking |
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Breaded pork,deep-fried
and |
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matches well with walleye |
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served with simmered vegetables |
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Vegetable
Tempura |
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13.75 |
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Yaki Niku |
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17.75 |
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Fresh Vegetables coated with a light batter |
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Marinated, broiled beef and selected
vegetables |
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Karel Karaage |
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14.75 |
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Seafood
Platter |
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15.25 |
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Deep-fried halibut |
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Shrimp,scallops
and selected deep-fried |
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seafoods served
with simmered vegetables |
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NABEMONO-TABLE COOKERY |
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The Nabemono(pot
cooking) style of preparing dinner at you table assures you and your guests a
fine and fascinating |
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dining experience. In japan,guests traditionally join
in the cooking process. |
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Yosenabe |
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22.00 |
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Sukiyaki |
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21.50 |
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Shrimp, crab meat, clams, fresh, fish,beef, |
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Chicken
and select vegetables come together in |
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cuisine and
deservedly so. Thin slices of tender |
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all their favors and subtle complexity in a
superb |
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beef, simmered in special sauces and fresh | |||||||