Sushi Taro

Main Menu

Lunch

• $18⁵⁰

  Bara Chirashi Set

  Diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• $18⁵⁰

  Tekka Chirashi Set

  A variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• $15⁰⁰

  Sushi Mori Set

  Assorted sushi chef's choice

• $25⁰⁰

  Sushi Jo Set

  Assorted sushi chef's favorite cuts of the day

• $35⁰⁰

  Sushi Tokujo Set

  A greater variety of assorted sushi of the finest cuts and quality

• $25⁰⁰

  Sashimi & Tempura Teishoku

  Assorted sashimi & mixed tempura served w/small dish, soup, & rice

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $13⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $90⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $110⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Main Menu

Lunch

• $18⁵⁰

  Bara Chirashi Set

  Diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• $18⁵⁰

  Tekka Chirashi Set

  A variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• $15⁰⁰

  Sushi Mori Set

  Assorted sushi chef's choice

• $25⁰⁰

  Sushi Jo Set

  Assorted sushi chef's favorite cuts of the day

• $35⁰⁰

  Sushi Tokujo Set

  A greater variety of assorted sushi of the finest cuts and quality

• $25⁰⁰

  Sashimi & Tempura Teishoku

  Assorted sashimi & mixed tempura served w/small dish, soup, & rice

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $12⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $90⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) , "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $110⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Main Menu

Lunch

• $18⁵⁰

  Bara Chirashi Set

  Diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• $18⁵⁰

  Tekka Chirashi Set

  A variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• $15⁰⁰

  Sushi Mori Set

  Assorted sushi chef's choice

• $25⁰⁰

  Sushi Jo Set

  Assorted sushi chef's favorite cuts of the day

• $35⁰⁰

  Sushi Tokujo Set

  A greater variety of assorted sushi of the finest cuts and quality

• $25⁰⁰

  Sashimi & Tempura Teishoku

  Assorted sashimi & mixed tempura served w/small dish, soup, & rice

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $13⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $145⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) , "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $245⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Main Menu

Lunch

• $18⁵⁰

  Bara Chirashi Set

  Diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• $18⁵⁰

  Tekka Chirashi Set

  A variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• $15⁰⁰

  Sushi Mori Set

  Assorted sushi chef's choice

• $25⁰⁰

  Sushi Jo Set

  Assorted sushi chef's favorite cuts of the day

• $35⁰⁰

  Sushi Tokujo Set

  A greater variety of assorted sushi of the finest cuts and quality

• $25⁰⁰

  Sashimi & Tempura Teishoku

  Assorted sashimi & mixed tempura served w/small dish, soup, & rice

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $13⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $145⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) , "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $245⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Main Menu

Lunch

• $18⁵⁰

  Bara Chirashi Set

  Diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• $18⁵⁰

  Tekka Chirashi Set

  A variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• $15⁰⁰

  Sushi Mori Set

  Assorted sushi chef's choice

• $25⁰⁰

  Sushi Jo Set

  Assorted sushi chef's favorite cuts of the day

• $35⁰⁰

  Sushi Tokujo Set

  A greater variety of assorted sushi of the finest cuts and quality

• $25⁰⁰

  Sashimi & Tempura Teishoku

  Assorted sashimi & mixed tempura served w/small dish, soup, & rice

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $13⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $145⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) , "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $245⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Main Menu

Lunch

• $18⁵⁰

  Bara Chirashi Set

  Diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• $18⁵⁰

  Tekka Chirashi Set

  A variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• $15⁰⁰

  Sushi Mori Set

  Assorted sushi chef's choice

• $25⁰⁰

  Sushi Jo Set

  Assorted sushi chef's favorite cuts of the day

• $35⁰⁰

  Sushi Tokujo Set

  A greater variety of assorted sushi of the finest cuts and quality

• $25⁰⁰

  Sashimi & Tempura Teishoku

  Assorted sashimi & mixed tempura served w/small dish, soup, & rice

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $13⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $145⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) , "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $245⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Main Menu

Lunch

• $18⁵⁰

  Bara Chirashi Set

  Diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• $18⁵⁰

  Tekka Chirashi Set

  A variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• $15⁰⁰

  Sushi Mori Set

  Assorted sushi chef's choice

• $25⁰⁰

  Sushi Jo Set

  Assorted sushi chef's favorite cuts of the day

• $35⁰⁰

  Sushi Tokujo Set

  A greater variety of assorted sushi of the finest cuts and quality

• $25⁰⁰

  Sashimi & Tempura Teishoku

  Assorted sashimi & mixed tempura served w/small dish, soup, & rice

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $13⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $145⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) , "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $245⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $145⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) , "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $245⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Main Menu

Lunch

• $18⁵⁰

  Bara Chirashi Set

  Diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• $18⁵⁰

  Tekka Chirashi Set

  A variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• $15⁰⁰

  Sushi Mori Set

  Assorted sushi chef's choice

• $25⁰⁰

  Sushi Jo Set

  Assorted sushi chef's favorite cuts of the day

• $35⁰⁰

  Sushi Tokujo Set

  A greater variety of assorted sushi of the finest cuts and quality

• $25⁰⁰

  Sashimi & Tempura Teishoku

  Assorted sashimi & mixed tempura served w/small dish, soup, & rice

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $13⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $145⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) , "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $245⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Main Menu

Lunch

• $18⁵⁰

  Bara Chirashi Set

  Diced, variety of fresh fish & veggies on a bed of sushi rice like jewel box. served w/chawan-mushi

• $18⁵⁰

  Tekka Chirashi Set

  A variety of sliced tuna on a bed of sushi rice served w/chawan-mushi

• $15⁰⁰

  Sushi Mori Set

  Assorted sushi chef's choice

• $25⁰⁰

  Sushi Jo Set

  Assorted sushi chef's favorite cuts of the day

• $35⁰⁰

  Sushi Tokujo Set

  A greater variety of assorted sushi of the finest cuts and quality

• $25⁰⁰

  Sashimi & Tempura Teishoku

  Assorted sashimi & mixed tempura served w/small dish, soup, & rice

• $40⁰⁰

  Tokujo Sashimi

  Variety of assorted sashimi ofthe finest cuts and quality perfect share plate for business lunch

• $12⁹⁵

  Today's Lunch Special

  Served w/2 small dishes, soup, & rice

• $15⁰⁰

  Saba Shioyaki Teishoku

  Salt grilled boston mackerel served w/small dish, soup, & rice

• $12⁰⁰

  Katsu Don Set

  Fried pork filet scrambled w/poached egg & onion

• $13⁰⁰

  Tem Don Set

  2 prawn tempura on a bed of rice

• $13⁰⁰

  Cold Soba Or Udon

  W/one topping

• $13⁰⁰

  Hot Soup Udon Or Soba

  W/one topping

• $12⁹⁵

  Lunch Bento Box

  3 compartment bento box each filled with wild prawn & veggies tempura and fine cuts of sashimi and your choice of sushi (add $0.25) , fried chicken, grilled salmon yu-an, eel kaba-yaki (add $2) , fried oyster (add $1) . served w/ miso soup, rice & pickeles

Dinner

• $80⁰⁰

  Traditional Kaiseki Tasting

  This meal emphasizes cooked dishes. beginning with the first course, the chef strikes up a conversation with you through food, offering a series of small plates that highlight the natural flavors of special ingredients at the height of their seasonal cycle. as the chef prepares each course, he employs a variety of japan's most traditional cooking techniques, and strives for an almost spiritual simplicity and elegance in the presentation. he also brings a sense of whimsy to the meal, by creating contrasts between interesting tastes and textures, some of which will probably be new to you. as the meal progresses, the chef leads you to the centerpiece of the tasting, a platter called the "hassun" in japanese, which features an unusual combination of ingredients arranged to evoke a natural landscape in miniature. after this centerpiece dish, the chef eases you toward the end of your meal with several smaller, concluding dishes. this is the most traditional form of kaiseki dining in japan

• $80⁰⁰

  Sushi Tasting

  This meal combines sushi with a variety of traditional kaiseki dishes, creating a unique approach to the enjoyment of these different aspects of japanese cuisine. by alternating between cooked dishes and sushi, the chef keeps your palate refreshed, curious, and open to the subtle flavors of our sushi offerings. at sushi taro, our chefs prepare sushi in the authentic style that became popular in old tokyo more than century ago, and that remains the most typical form eaten in japan today. this style is called "nigiri sushi" also known as "edo-mae sushi," and it is characterized by small, hand-squeezed morsels that balance delicately seasoned rice, the freshest slivers of seafood, and a hint of wasabi, along with just a touch of our special house soy sauce. each piece should be bite-sized, and the seasonings should be light and should gently enhance the tastes of the fish and rice

• $145⁰⁰

  Suppon (Soft Shell Turtle) Kaiseki Tasting

  (minimum of 2 orders per table) , "suppon," or soft shell turtle, is considered to be the most elegant fare for soup. "suppon" was the favorite of imperial courts though out asia and of course was enjoyed by emperors at the kyoto imperial palace for centuries. according to archeological evidence, soft-shelled snapping turtles have been eaten in japan since at least the 1st century and the cuisine has history in china going back some 5,000 years. since ancient time the chinese considered "suppon" to be equivalent to medicine and the japanese adopted this belief as well. therefore, even today in japan, turtle is considered very high-quality food. the nutritional value of turtle is undisputed. today, japanese doctors recommend turtle stew for late stage cancer patients

• $245⁰⁰

  Surf 'N' Turf (Wagyu & Lobster) Kaiseki Tasting

  (minimum of 2 orders per table) "Wagyu" is a breed of cattle naturally predisposed to produce beef that is densely marbled. In fact, Wagyu beef surpasses USDA marbling standards for prime-grade beef. Often referred to as the "Foie Gras of beef," Wagyu has an exquisitely tender texture and incomparable, luxurious taste. You may already be familiar with the famed Japanese Kobe beef -- the most expensive beef in the world. Wagyu is the same breed stock that yields the famed Kobe beef of Japan.

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Drink Menu

Sake in Daiginjo Class

• $700⁰⁰

  Daishichi - Myoka Rangyoku, Junmai Daiginjo 24Oz, Fukushima Prefecture

  This sake is brewed by the "kimoto" method. brewer set the goal of creating a truly superb brew that would exceed all existing boundaries for japanese sake. brewer only gives the title "myoka rangyoku" to sake in years when they believe that they have attained the highest possible level. gorgeous & complex, this sake reaches perfection through a longer, more powerful process of maturation. it is the ultimate accompaniment for the finest cuisine.

• $470⁰⁰

  Born - Dream Come True, Junmai Daiginjo 33. 5Oz, Fukui Prefecture

  Aged for five years at very carefully controlled temperature. this sake has very mellow and elegant aroma and a velvety smooth flavor.

• $260⁰⁰

  Born - Wing of Japan, Junmai Daiginjo 24Oz, Fukui Prefecture

  This sake was served as the state dinner when former u.s. president bill clinton visited japan in 1996. also this is the japanese government's official sake on the japanese version of airforce-1 flight.

• $66⁰⁰

  Kubota - Manju, Junmai Daiginjo 24Oz, Niigara Prefecture

  This sake is one of most popular premium sake known to all japanese.

• $85⁰⁰

  Dassai (Otter Fest) 23, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

  Combining the best ingredients, old-fashioned know-how, and cutting edge technology features a delicate, fruity aroma and an elegant, refined flavor.

• $55⁰⁰

  Oze No Yukidoke, Junmai Daiginjo 24Oz, Gunma Prefecture

  Elegant but most robust aroma of all daiginjo sake. we use this sake as 1st paring of all sake parings for kaiseki tasting's as introduction to break an image of sake that most of people have.

• $55⁰⁰

  Born - Tokusen, Junmai Daiginjo 24Oz Fukui Prefecture

  Fermented at length in very controlled temperatures, this junmai daiginjo features a very strong, powerful flavor but retains the elegant aroma of ginjo.

• $44⁰⁰

  Born - Muroka Nama Genshu, Junmai Daiginjo 24Oz, Fukui Prefecture

  Unfiltered (but not cloudy sake) and unpasteurized. this sake is fermented 2 years at low temperatures. this is the most robust taste of sake we can offer.

• $120⁰⁰

  Takacho - Dai Gin, Junmai Daiginjo Genshu 24Oz Nara Prefecture

  One of oldest brewer, producing sake for over 300 years. rich & bold with unique hint of effervescent from natural fermentation after bottled. also robust taste.

• $41⁰⁰

  Tomio - Genzo Bottle, Junmai Daiginjo 24Oz, Kyoto Prefecture

  This sake is genshu, which means undiluted sake. naturally fermented alcohol contents is 19%, compare to most of sake is 14% - 16%. strong, yet this sake have daiginjo fragrance.

• $45⁰⁰

  Kitaya - Kansansui Kasumizake, Junmai Daiginjo 10Oz, Fukuoka Prefecture

  This unique sake is daiginjo and slightly cloudy like unfiltered (nigori) sake. very refreshing.

• $35⁰⁰

  Dassai 50, Junmai Daiginjo 10Oz, Yamaguchi Prefecture

• $30⁰⁰

  Kamotsuru - Gold, Daiginjo 6Oz, Hiroshima Prefecture

  This is the sake that president obama drunk at most famous sushi restaurant in the world "sukiyabashi jiro" in subway station in tokyo, japan with prime minister abe.

Sake in Other Classification

• $36⁰⁰

  Oze No Yukidoke - Omachi, Junmai Ginjo 24Oz Gunma Prefecture

  This sake is made of 100% "omachi-mai" rice. see the difference on the taste.

• $90⁰⁰

  Hakkaisan, Ginjo 24Oz, Niigata Prefecture

  This ginjo sake is made by the daiginjo process that demands extra care and extensive brewing skills. its light and elegant flavor and smooth finish make this especial sake.

• $33⁰⁰

  Ryoshi Zake - Kan Nihonkai, Junmai Ginjo 24Oz, Shimane Prefecture

  Very unique flavor of hint of saltiness on the pallet. well goes with any japanese dishes.

• $29⁰⁰

  Kubota - Koju 24Oz, Tokubetsu Junmai Niigata Prefecture

  Made with soft water, this sake has a well-rounded and mellow flavor and pleasant finish.

• $27⁰⁰

  Hakkai San, Honjozo 24Oz, Niigata Prefecture

• $70⁰⁰

  Takacho - Jun Gin, Junmai Ginjo Genshu 24Oz, Nara Prefecture

  First time imported to u.s. rich & bold with effervescent from natural fermentation after bottled. nothing like you have ever tasted before.

• $25⁰⁰

  Amabuki - Omachi Ichigo Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of strawberry yeast for fermentation.

• $25⁰⁰

  Amabuki - Omachi Himawari Nama, Junmai Ginjo 24Oz, Saga Prefecture

  This sake is using unique technique of sunflower yeast for fermentation.

• $30⁰⁰

  Bunraku - Nihonjin No Wasuremono,yamahai Junmai 10Oz, Saitama Prefecture

• $30⁰⁰

  Sushi Taro, Tokubetsu Junmai 10Oz, Niigata Prefecture

• $23⁰⁰

  Tengumai - Yamahai Jikomi , Tokubetsu Junmai 24Oz, Yamagata Prefecture

  "yamahai" is old method of sake making style. it is very technical and not many brewers continue this style nowadays. good "yamahai" sake will tingling your taste buds.

• $23⁰⁰

  Kamaya Kyuzaemon - Taru, Tokubetsu Junmai 24Oz, Saitama Prefecture

  "taru zake" is type of sake that matured in cider barrel, so you enjoy aroma of cider while you drink it.

Other Type of Sake63+3

• $40⁰⁰

  Hakkaisan - Nigori Sparkling, Nigori Sparkling 12. 17Oz Niigata Prefecture

  Serious sparkling sake produced by well-known serious brewer. this sparkling sake is not gimmick like all other sparkling sake in the market.

• $35⁰⁰

  Dassai Nigori 50, Junmai Ginjo Nigori 10Oz Yamaguchi Prefecture

  Unlike most other nigori sakes, this sake is not too sweet and leaves no thick finish. instead, this nigori sake is a full-flavored, refreshing semi-dry.

• $30⁰⁰

  Kikusui - Perfect Snow, Nigori Genshu 10Oz Niigata Prefecture

White Wine

• $9⁰⁰

  Dornier Cocoa Hill, Chenin Blanc, Stellenbosch, South Africa, 2011

• $11⁰⁰

  Gustave Lorents, Dry Riesling, Niersteiner Oelberg, Spatlese, 2011

• $11⁰⁰

  St. Urbans-Hof Estate, Riesling, Mosel-Saar-Ruwer, Germany, 2011

• $12⁰⁰

  The Eyrie Vineyards, Pinot Gris, Willamette Valley, Or, 2012

• $10⁰⁰

  Springs, Chardonnay, Mendocino, Ca, 2011

• $19⁰⁰

  Talbott, Chardonnay, Monterey County, Ca, 2012

• $100⁰⁰

  Soliste L'age D'or, Chardonnay, Russian River Valley, Ca, 2010

• $10⁰⁰

  Man O War, Sauvignon Blanc, Waiheke Island, New Zealand, 2011

• $14⁰⁰

  John Anthony, Sauvignon Blanc, Napa Valley, Ca, 2012

Champagne / Sparkling Wine

• $11⁰⁰

  Gruet - Burt, Sparkling Wine, New Mexico, Nv

• $90⁰⁰

  Gimonnet-Gonet, Burt Tradition, Champagne, France, Nv

Red Wine

• $10⁰⁰

  Chateau Gigognan Cotes Du Rhone Vigne Du Prieur Rouge, Rhone, France, 2011

• $14⁰⁰

  Angel Vine, Zinfandel, Colombia Valley, Or, 2010

• $11⁰⁰

  Jezebel, Pinot Noir, Oregon, 2012

• $20⁰⁰

  Emeritus, Pinot Noir, Russian River Valley, Ca, 2011

• $10⁰⁰

  The Pessimist, Cabernet Sauvignon, Paso Robles, Ca, 2012

• $105⁰⁰

  John Anthony, Cabernet Sauvignon, Napa Valley, Ca, 2011

Plum Wine

• $12⁰⁰

  Umeshu - House-Made Plum Wine (May - Oct)

• $8⁰⁰

  Choya - Umeshu Dento

• $8⁰⁰

  Choya - Umeshu Kokuto (Plum, Rum, Brown Sugar)

Sho-Chu

Barley

• $17⁰⁰

  Iichiko - Frasco, Barley, 60 Proof

• $13⁰⁰

  Iichiko - Kurobin, Barley

• $8⁰⁰

  Ichiko - Seirin, Barley, 40 Proof

• $10⁰⁰

  Gokoo, Barley, Aged 3 Years in Oak Barrels

• $7⁰⁰

  Yokaichi, Barley

Sweet Potato

• $17⁰⁰

  Tenshi No Yu-Waku, 83% Sweet Potato, 17% Rice, Aged 2 Years in Sherry Barrels, 80 Proof

• $14⁰⁰

  Heihachiroh, 84% Sweet Potato, 16% Rice

• $13⁰⁰

  Kiccho Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Tomino Ho-Zan, 83% Sweet Potato, 17% Rice

• $13⁰⁰

  Ikkomon, Sweet Potato

• $10⁰⁰

  Jinkoo, 83% Sweet Potato, 17% Rice

• $9⁰⁰

  Kaidoh, 83% Sweet Potato, 17% Rice

Rice

• $15⁰⁰

  Mugon 10 Years Aged, 80 Proof

• $17⁰⁰

  Torikai

• $10⁰⁰

  Shiro - Ginrei

• $13⁰⁰

  Zuisen Hiryu 5 Years Aged, 60 Proof

• $10⁰⁰

  Zuisen, Awamori, 51. 8 Proof

Other Type

• $10⁰⁰

  Towari

  Soba (buckwheat)

• $10⁰⁰

  Gyokuro

  Rice spirit w/ green tea

• $9⁰⁰

  Amami Kokuto

  65% raw sugar, 35% rice

• $8⁰⁰

  Aka No Ne

  65% carrot, 35% rice

• $8⁰⁰

  Sudachi-Chu

  Grain & sudachi citrus

Disclaimer: Always check with the restaurant for availability and pricing of menu items. We are not liable for pricing or menu changes, but the information is intended to be accurate at the time posted. Listing of a menu does not mean that there is any affiliation, sponsorship or endorsement between Pho.com and the Sushi Taro restaurant.