Hot Appetizer

Kani Goma Tofu Gratin sesame tofu paste with crab, satoimo potato, shiitake & lotus root			14.00
Famous Sweet Potato Tempura served with soy sauce and mongolian salt			11.00
Satoimo Potato Croquette two bite sized croquettes stuffed with burdock			9.00
Dashimaki Tamago japanese style rolled egg omelet with dashi broth			7.00
Kurobuta Kakuni slowly cooked pure berkshire pork belly			15.00
Ebi Shinjo bite sized shrimp mousse balls and vegetables in thick broth			16.00
Miyashige Daikon Nimono slow cooked daikon & nappa green in broth			11.00
Chawanmushi steamed egg custard cup with seasonal seafood, meat and vegetables			10.00
Chicken Dango fried two bite sized chicken meat balls with grated lotus root			14.00
Jidori Inaka Miso miso marinated grilled organic chicken with sansho pepper			16.00
Mame Aji Kara-Age crsipy fried baby horse mackerel.			14.00
Fried Soft Shell Shrimp, Gobo & Ingen served with shrimp salt and shrimp dashi sauce.

Cold Appetizer

Goma Tofu Cocktail diced sesame tofu in cold broth			9.00
“Kyo-Ya” Salad seasonal julienne vegetables with house dressing			18.00  9.00
Ohitashi boiled spinach and grilled matsutake mushroom in cold dashi broth.			11.00
Smoked Potato Salad mixed with smoked shrimp and pine nut			8.00
Fresh Botan Shrimp & Sea Urchin with ikura, shimeji mushroom in wasabi kuzu sauce			16.00
Yuba And Uni Yoshino Style sea urchin on tofu skin in crystal clear sauce			14.00
Poached Egg And Seafood poached egg served with sashimi quality seafood			16.00
Smoked Anago homemade smoked sea eel			14.00
Aigamo Soy Demi-Glace roasted duck simmered in our demi-glace style sauce			18.00
Namban-Zuke fried, marinated canadian smelt & vegetable in sweet vinegar			12.00
Seafood Shutoan scallop, blue shrimp and king crab with cured bonito sauce			16.00

Chef’s Seasonal Dish

Hoshi-Gaki Agedashi dried persimmon tempura and mochi in dashi broth			10.00
Kazunoko Tosa-Zuke katsuo dashi marinated herring roe and palm tree hearts			15.00
Yaki-Daikon Kinoko Sauce grilled radish with assorted mushroom in oyster sauce			11.00
Naga-Hijiki simmered hijiki seaweed, ito konnyaku and fried bean curd in dashi soy sauce			8.00
Ankimo Daikon simmered monk fish liver, daikon radish in sweet soy sauce			18.00
Fried Soft Shell Shrimp, Gobo & Ingen served with shrimp salt and shrimp dashi sauce			20.00
Buri Yuan-Yaki broiled yuzu miso marinated buri yellow tail			24.00
Fugu Nabe clay pot soup with blow fish, maitake, leek and mochi served with ponzu sauce			25.00
Maya Shrimp anago, kabocha, maitake and seasonal vegetable tempura			24.00

Sample Sashimi Of The Day

Murasaki Sea Urchin santa barbara			9.00
Namadako Fresh Octopus hokkaido			20.00  8.00
Aoyagi Orange Clam long island			18.00
Madai Snapper ehime			18.00  7.00
Kurosoi Black Sea Bass new jersey			18.00  7.00
Saba Marinated Mackerel kyoto			8.00  20.00
Warasa Young Yellow Tail chiba			7.00  18.00
Wild Blue Fin Tuna mexico			20.00  8.00
Wild Blue Fin Fatty Tuna mexico			10.00  30.00
Salmon Trout tasmania			6.00  17.00

Sample Special

Hotaruika baby squid& yamaimo potato in chilled kuzu dashi			12.00
Fresh Oyster served with sauteed onion, yuzukosho orosh& ponzu			9.00
Shiokara cured squid			6.00
Noresore fresh baby sea eel served with lemon vinegar			15.00

Sample Pressed Sushi

Marinated Seared Mackerel			26.00
Simmered Sea Eel			24.00
Soy Marinated Seared Canadian Salmon			23.00
Tasmanian Salmon Trout wrapped with oborokobu sea weed			25.00

Rice And Noodles

Kamo Shio-Yaki slowly grilled ny state magret duck with mongolian salt			29.00
Yaki Taraba Crab grilled alaskan king crab and vegetables served with charcoal grill			36.00
Gindara Nitsuke simmered black cod in sweet soy sauce			34.00
Black Cod Miso Glaze broiled tsubu miso marinated cod			(3oz) 18.00 (8oz) 34.00
Hokkaido Style Lamb new zealand lamb grilled with hokkaido style bbq sauce			35.00
Yuba Ankake Rice white rice with tofu skin & nameko mushroom in crystal broth			12.00
Eel Arimani Rice eel cooked with arima sansho pepper in crystal broth over the rice			14.00
Beef Maki Rice Ball sauteed tajima beef wrapped ginger flavored sticky rice			ball 11.00
Botan Ebi Kani Ikura Don fresh botan shrimp, king crab & marinated salmon roe over rice			32.00
Inaniwa Udon Noodle inaniwa thin udon noodle from akita – served cold or hot			16.00
Kyoya Snapper Chazuke rice, snapper sashimi, and toppings with hoji tea poured over it			28.00
Seasonal Kamadaki Rice seasonal mixed rice cooked in iga clay pot			42.00

Rice And Noodles

White Rice			3.00
Fifteen-Grain Rice			4.00
Homemade Seasonal Tsukemono			6.00
Akadashi Red Miso Soup			5.00
Miso Soup			4.00
Asari Clam Miso Soup			8.00

Dessert

Sweet Sakura Mochi And Grapefruit Sorbet

Zatsuki

First Course.

Crispy Ebi Pan Roll

Sakizuke

Second Course.

Spring Bamboo Shoot And Asari Clam in chilled basil seeds uma-dashi

Oshinogi

Third Course.

Stuffed Pasta with ginger rice
Crab Gin-An Sauce

Owan

Fourth Course.

Spring Cabbage Potage with hamaguri mousse

Yakimono

Fifth Course.

Grilled Anago Sea Eel And Yuba with gobo sauce
Broccoli Rabe Karashi-Ae

Nimono

Sixth Course.

Stuffed Potato Manju In Hana Ebi Bekkou Sauce

Tomezakana

Seventh Course

Vinaigrette Baby Octopus, Kohlrabi And Wakame with roasted carrot, spring onion dressing

Oshokuji

Eight Course.

Canadian Sakura Masu Kamadaki Rice served with dashi ikura
Mozuku Miso Soup And Pickles

Zatsuki

First Course

Crispy Ebi Pan Roll

Sakizuke

Second Course.

Spring Bamboo Shoot And Asari Clam in chilled basil seeds uma-dashi

Oshinogi

Third Course.

Stuffed Pasta with ginger rice
Crab Gin-An Sauce

Owan

Fourth Course.

Spring Cabbage Potage with hamaguri mousse

Otsukuri

Fifth Course.

Sashimi Of The Day chef’s selection

Yakimono

Sixth Course.

Grilled Anago Sea Eel And Yuba with gobo sauce
Broccoli Rabe Karashi-Ae

Nimono

Seventh Course.

Stuffed Potato Manju In Hana Ebi Bekkou Sauce

Tomezakana

Eight Course.

Vinaigrette Baby Octopus, Kohlrabi And Wakame with roasted carrot, spring onion dressing

Oshokuji

Ninth Course.

Canadian Sakura Masu Kamadaki Rice served with dashi ikura
Mozuku Miso Soup And Pickles

Zatsuki

First Course.

Crispy Ebi Pan Roll

Sakizuke

Second Course.

Spring Bamboo Shoot And Asari Clam in chilled basil seeds uma-dashi

Oshinogi

Third Course.

Stuffed Pasta with ginger rice
Crab Gin-An Sauce

Owan

Fourth Course.

Spring Cabbage Potage with hamaguri mousse

Zensai

Fifth Course.

Uni Chawanmushi with nori uma-dashi
Fried Mushrooms Ohitashi
Hotaru Squid Tempura
Sakura-Fu
Sora-Mame
Skewered Satoimo Dango shrimp and tamago-yaki
Smoked Scallop Marinated In Clear Sesame Oil

Otsukuri

Sixth Course.

Sashimi Of The Day chef’s selection

Yakimono

Seventh Course.

Washu Tajima Beef Hot Stone Grill
Grilled Anago Sea Eel And Yuba with gobo sauce
Broccoli Rabe Karashi-Ae

Nimono

Eight Course.

Stuffed Potato Manju In Hana Ebi Bekkou Sauce

Tomezakana

Ninth Course.

Vinaigrette Baby Octopus, Kohlrabi And Wakame with roasted carrot, spring onion dressing

Oshokuji

Tenth Course.

Canadian Sakura Masu Kamadaki Rice served with dashi ikura
Mozuku Miso Soup And Pickles