November 29th 2013

 

Oden - Japanese Winter Soul Food/Pot au Feu on Our Late Night Menu

Please try with warm sake

November 19th 2013

Cod Fish Milt (Shirako), a winter delicacy
left : from Maine
right : from Hokkaido

October 30th 2013

 

Miyazaki Wagyu - Kaburi Sashimi

October 22nd 2013

Tempura bone marrow marinated with miso
 

Shishamo Smelt (Male) sushi & Shishamo Roe Sushi

October 18th 2013

 

Shishamo Smelt (Female & Male), it only comes market for 2 weeks every year

 

Hourse Mackerel Tempura, served with tomato konbu sauce

 

Slow cooked Halibut, served with sake mash/saikyo miso/ root vegetable soup & mozzarella cheese

October 10th 2013

 

Black Sea Urchin / Red Sea Urchin from Karatsu


October 3rd 2013

Sea urchin from Iki

Uchiwa Ebi from Kagoshima

September 22nd 2013

Albacore
pan fried Arare crusted albacore,
seved with tomato/konbu sauce & preserved lemon/saikyo miso sauce

September 20th 2013

Halibut Miso Zuke
grilled halibut fillet marinated saikyo miso,
served with sweet corn kakiage and grilled eggplant & shishito pepper

Chef's Table

Chef's Table-tempura

shrimp, matsutake maushroom, chesnut, pumpkin, sweet corn kakiage, fresh king crab, sea eel,
sea urchin with shiso, Japanese sweet potato, shungiku, Japanese eggplant, akaushi (red cow sirloin), silky pork loin, etc............

September 13th 2013

Poached Halibut Fillet, served with Tomato/ Konbu broth sauce

September 11th 2013

Matsutake from Washington

September 5th 2013

Oyakodon

August 23rd 2013

 

 

Pork Tonkatsu

 

slow cooked silky pork with nikumiso (Red miso & minced chicken Paste),

 

panko crust on top

August 21st 2013

 

Spanish Mackerel (Sawara) Saikyo Yaki

Grilled Spanish Mackerel marinated with Saikyo Miso,

served with Daikon Radish Puree

Grilled Whole Orato w/Salt Crust (Shiogama Yaki)

August 8th 2013

 

Pike Mackerel from Hokkaido

 

Denshu-Junmai Daiginjyo

 

Harvest Fish from Nagasaki

June 21st 2013

Mackerel (Saba) from Fukuoka

June 14th 2013

Belt Fish (Tachiuo), served with Tadezu (water leaf vinegar)

June 8th 2013

 

Subuta

Grilled Pork Rib Comfit,

served with Black Vinegar/Sansho Pepper Sauce

May 24th 2013

Gray Rock Fish (Kuromenuke /Aozoi) from Hokkaido, Nemuro

May 17th 2013

 sauteed scallop served with chilled somen noodle, black tobiko, tomato gelee

 soft shell crab tempura with sansyo/black vinegar sauce

Kamo Soba, slow cooked duck breast and leg cofit pate, served with chilled buck wead noodle

May 14th 2013

Skate (deep fried rice flour breaded)

served with tadezu (water peppr vinegar) and pickled kabu radish and kabu leaf puree

Taraba from Canada

May 5th 2013

Kuzu Mochi

with Red Bean,Syrup and Lychee Sorbet

 

Kuzu = Arrow Root

Daily Donburi

Tuesday-Wednesday-Thursday & Sunday
at the drink bar only
Daily Donburi (One Plate Dinner) for $14,

April 29th 2013

Ton Toro (pork neck) Aburi, served with yuzu kosho

April 23rd 2013

 

Garlic Mastard

Knotweed

Chickweed

Devil Crow

Ground Ivy

Toothwort Mustard

Sheep Sorrel

 

Ramp

April 21st 2013

 

Cod Fish

Poached Cod Fish,

served with cherry clam broth &smoked bacon/edamame

 

Red Mullet

Grilled Red Mullet Fish

served with seaweed paste

April 16th 2013

Denshin Junmai Ginjyo Nama

Miyazaki Gyu

April 7th 2013

Ika Shinjyo
deep fried zucchini flower stuffed with minced squid & tofu,
Served with tomato/bonito broth

April 5th 2013

Tripe Miso Nikomi (braised sweet miso)

March 21st 2013

Black Rock Fish (Kuro Mutsu) from Fukuoka
Red Rock Fish (Aka Mutsu) from Fukuoka
Parrot Fish (Ishidai) from Fukuoka

Brooklyn Restaurant Week 2013