Edamame
Chilled soybeans, Hapa-style
Goma-ae
Fresh veggies in a sesame dressing
Prawn & Avocado Salad
Organic baby greens, green leaf lettuce, boiled prawns with a citrus sesame vinegrette
Beef Tataki
Seared AAA beef carpaccio with a sesame chili sauce; topped with green onion and sesame seeds
Negitoro
Albacore tuna belly, chopped with spring onions and green onions; served with toasted garlic bread
Ahi Tuna and Avocado Salsa Dip
Chopped ahi tuna, avocado, tomato and onion. Comes with house-made plantain chips
Trout Carpaccio
Marinated Steelhead, topped with pine nuts, olive oil and capers
Gindara
Miso-sake marinated sablefish baked to perfection
Ishi-yaki
Korean hot stone bowl cooking: rice, minced pork, chives, egg, tomato, lettuce and spicy-miso combined in a hot stone bowl; mixed tableside (Vegetarian version available)
Karaage
Deep fried boneless chicken thigh pieces with a soy ginger sauce
Ebi Mayo
Tempura wild prawns, tossed in a Japanese spicy mayo sauce
Renkon Gyoza
Deep fried sliced lotus root with minced pork filling
Yaki Udon
Thick udon noodles, stir-fried with chicken and vegetables (Vegetarian version available)
