Menu

APPETIZER

  • Edamame: Boiled lightly salted soy beans 5.00
  • Itawasa: Kamaboko(mixture of whitefish formed and steamed until firm),
    wasabi on the side 9.00
  • Goma-ae: Vegetables with sesame dressing 7.00
  • Asazuke: Japanese cucumber pickles 7.00
  • Kaki no kunsei oil zuke: Homemade smoked-oyster marinated in oil 8.50
  • SashimiMP
  • Jimae Tofu: Homemade tofu (Cold or Hot depends on season) 9.00
  • Agedashi tofu: Deep-fried tofu served with special dashi 8.00
  • Dashimaki-tamago: Japanese style omelet 8.00
  • Chawan-mushi: Egg custard dish 9.00
  • Yakitori: Grilled wild chicken skewers w/ sauce 8.00
  • Surumeika Ichiyaboshi: Grilled squid 9.00
  • Ika karamiso itame: Stir fried spicy squid 9.50
  • Kamo teppan yaki: Grilled wild duck on the flat iron pan 12.00
  • Gindara misozuke yaki: Broiled miso marinated black cod fish w/miso 14.00
  • Tori Nanban : Tartar sauce over spicy fried chicken 10.00
  • Tempura : Lightly battered deep-fried shrimp, served
    w/dipping tempura sauce 12.00

Agedashi Tofu
Agedashi Tofu
Jimae Tofu
Jimae Tofu
Kamo Teppan Yaki
Kamo Teppan Yaki
Chawan-mushi
Chawan-mushi
SALAD

  • House Salad: Green vegetables w/dressing 6.00
  • Seaweed Salad: Mixed seaweed on green vegetables w/dressing 8.00
  • Soba Salad: Soba (buckwheat noodles), hijiki and vegetables w/dressing 9.00

Soba Salad
Soba Salad
SOBA - Buckwheat noodles

The core essence of soba is enjoying its aroma. To savor the aroma of each strand of soba, we import all soba flour from Hokkaido, Japan. During Edo period (1603-1868), foodies of that era enjoyed freshly prepared soba, which took a while to prepare, by drinking sake and appetizers that were specifically selected and prepared to heighten the flavor and aroma of the anticipated soba to be later served. That was the beginning of “Soba Mae”meaning Prelude to soba.

Cold Soba

  • Zaru soba: Soba with soba soup on the side9.50
  • Tororo zaru: Soba with grated yam and soba sauce13.50
  • Tsukimi natto zaru: Soba with egg, fermented soybeans and scallions14.50
  • Nameko oroshi zaru: Soba with Nameko ­mushroom and grated daikon radish15.50
  • Ten zaru: Soba with tempura, soba soup on the side15.50

Ten Zaru
Ten Zaru

Hot Soba

Bowl Style  or  Hot Pot Style (+$1.00)

  • Sansai Kinoko: Soba with vegetable and mushroom13.50
  • Tororo: Soba with grated yam13.50
  • Curry nanban: Soba with curry soup14.50
  • Kamo nanban: Soba with duck meat15.50
  • Tempura: Soba with tempura15.50

Sansai Kinoko
Sansai Kinoko

Extra Topping

  • Tempura flake2.00
  • Grated radish2.00
  • Seaweed2.50
  • Grated yam3.00
  • Fermented soybeans3.00

  • Poached eggs3.00
  • Shrimp tempura (1P)3.00
  • Fried tofu4.00
  • Japanese Vegetable and
    mushroom4.00
  • Seaweed4.00
  • Duck (Hot soba only)6.00

Udon

  • Nabeyaki Udon: Udon with Shrimp tempura, vegetable in Hot Pot16.00

SOBA & SUSHI COURSE : Prix Fixe Menu

Sushi was enjoyed in a similar manner as soba mae.

Patrons would start the course with sashimi, accompanied by sake, gradually building up to the main dish, and capped off with delicately prepared sushi.
Sake is the crucial bonding factor in Japanese cuisine. It is used to bring out the flavor and aroma of soba and sushi to its highest potential, for the ultimate dining pleasure.

70.00

Appetizer / Sashimi / Grilled / Chawan-mushi
〈 Main Course Selection 〉
Sushi OR Soba
Dessert

Kaiseki

  • Traditional Japanese multi-course haute cuisine 100.00

* Monthly KAISEKI course, monthly changed. Please see the separate menu

SUSHI • SASHIMI

  • Assorted sushi36.00
  • Assorted sashimi32.00
  • Assorted sushi and sashimi38.00
  • Chirashi (Uni and salmon roe rice bowl and sashimi)32.00
  • Chef’s choiceMP

Chirashi
Chirashi