to eat Download PDF

nigiri

FRIED KUMAMOTO OYSTER yuzu kosho aïoli, squid ink bubbles 14
KOMBU BRAISED SHALLOT green onion, soy pearl 12
SMOKED CARROT ito togarashi, togarashi mayo, dill 15
KARIKARI CRISPY SESAME CHICKEN SKIN yuzu-honey pickled ginger, foie gras powder 14
HAMACHI banana pepper* 14
LEGS & EGGS tiny Maine lobster legs, white sturgeon caviar, tomalley aïoli* 27
ŌRA KING SALMON RAU RAM Vietnamese dashi caramel, spicy rau ram salsa* 16

FOIE GRAS balsamic chocolate kabayaki, Claudio Corallo raisin cocoa pulp, sip of aged sake* 33
VIET THAI HERB cucumber, viet mignonette, macadamia nut 14

MACOMBER TURNIP Burgundy truffle, sake butter 18
BLUEFIN MAGURO & TORO barrel aged soy, shiso* 18
WARM CHIVE OMELETTE sweet dashi sauce 9
ŌRA KING SALMON unfiltered wheat soy moromi* 14

HOKKAIDO SEA URCHIN & OSETRA CAVIAR* 38
BLUEFIN MAGURO Republic of Georgia herb sauce* 20
LUBINA SEA BASS iwa nori, fresh sansho* 15
WILD SPOT PRAWN tamarind, habañero, finger lime* 20
NEGIHAMA yellowtail, scallion, tobanjan* 17
MAINE UNI TOAST “NIGIRI” smoked trout roe, truffle honey* 38
KYOTO STYLE SWEET TOOTH HEDGEHOG MUSHROOMS garlic, soy 14
WARM EEL Thai basil, kabayaki, fresh kyoto sansho 18
HOMEMADE FINGERLING POTATO CHIP Burgundy truffle 16
HAMACHI BELLY yuzu-soy marinated Santa Barbara sea urchin* 22
MAINE SEA URCHIN blood orange, homemade soy* 32
HOUSE SMOKED WAGYU yuzu soy 37

sashimi

KUMAMOTO OYSTER watermelon pearls, cucumber mignonette* market M.V BAY SCALLOP Burgundy truffle, sake sea urchin jus, chervil* 28

KASUGODAI “TAI SNAPPER” sashimi & crispy bones, red yuzu kosho ponzu* 31
M.V SMOKED BLUEFISH rainbow trout roe, wasabi vinaigrette, micro celery 22

ŌRA KING SALMON BELLY cilantro, ginger, hot sesame oil drizzle* 20
SUZUKI SEA BASS spicy cucumber vinaigrette, avocado, cilantro* 20
BLUEFIN TORO TARTARE ginger kimchee jus* 21
HAMACHI viet mignonette, Thai basil, shallot* 21
BLUEFIN CHUTORO charred Korean longpepper, grapefruit ponzu* 36
SHIMA AJI PENANG kaffir lime, coconut, Thai basil, Penang curry, shiso, ito togarshi* 28
SHIMA AJI & SANTA BARBARA SEA URCHIN ceviche vinaigrette, cilantro* 33
A5 KAGOSHIMA WAGYU HAND ROLL fermented soybean, Thai basil, fingerlime* 32

Most nigiri and sashimi can also be traditionally prepared

Before placing your order, please inform your server if anyone in your party has a food allergy.

*May contain raw or undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

HAMACHI TARTARE ginger verjus sauce, spiced chile oil* 15
LIVE NORWAY KING CRAB Maine uni, fresh wasabi, crab roe, tosazu* market
MAGURO OAXACA white ponzu, avocado, jalapeño, pico de gallo, cilantro* 27

ŌRA KING SALMON TARTARE warm nori, cucumber, green onion, wasabi, trout roe, ponzu* 20
SHIMA AJI Hue style, kaffir oil, table salad* 21

WILD HIRAME USUZUKURI ponzu, fingerlime, chive* 28
ŌRA KING SALMON spicy sesame ponzu, yuzu kosho, scallion oil* 18

vegetable

OYSTER MUSHROOM TEMPURA kabayaki, truffle salt, yuzu zest 18
ROASTED BEET SASHIMI myoga, wasabi white soy sauce, shiso 12
KOJI CURED CELERY ROOT cherry blossom, Burgundy truffle 20
GRILLED SHIITAKE & KING OYSTER MUSHROOM SASHIMI rosemary garlic oil, sesame froth 24

A5 Japanese wagyu

WAGYU TSUKUNE 2 oz., confit egg yolk, green onion, dried mushroom* 45
KUSHIYAKI OF STRIP LOIN 2 oz., roasted onion, yuzu kosho, maple soy sauce* 70

SEARED PETIT STRIP LOIN 2 oz., potato confit, sea salt* 70
A5 ARAGAWA STYLE 8 oz., striploin with frites* 279.99

truffles & eggs

TAMAGO OMELETTE ROLL dashi sauce, black truffle, Robiola cheese, chives 20
“FABERGÉ” ONSEN EGG white sturgeon caviar (15g), gold leaf, dashi sauce, green onion* 39

ONSEN EGG dashi sauce, truffle salt, homemade pickled garlic* 12 (Please allow 45 minutes for preparation) CHAWANMUSHI foie powder, chicken skin crunch 18 (Please allow 45 minutes for preparation)

somen & housemade Anson Mills soba

SOMEN NOODLES cuttlefish, onsen egg, spicy yuzu kosho broth* 16 (Please allow 45 minutes for preparation)

CHILLED SOBA NOODLES uni, soba dashi broth, nori, fresh wasabi 18 WATERCRESS NOODLES shiro mentsuyu, myoga, microgreens 19
WARM SEARED SPANISH OCTOPUS squid ink soba, bonito, mentaiko, meyer lemon 21

other stuff

ROASTED HAMACHI KAMA house ponzu, spicy daikon, fresh yuzu 20
CHARRED KOREAN SHORT RIB gochujang, nuoc cham, fragrant herb salad 32
FOIE GRAS GYOZA kyoto sansho, pink peppercorns 18
KOJI FRIED CHICKEN shiso tofu crema 16
CRISPY PORK BELLY Akashi glaze, macomber turnip purée 25
TEA BRINED FRIED PORK RIBS hot sesame oil, honey, scallions 16
MISO-MARINATED DELICE DE BOURGOGNE sip of aged sake 14

something crunchy in it

SILKEN TOFU TEMPURA wild mushrooms, stinging nettle 21
LOCAL SHRIMP TEMPURA bacon truffle emulsion, scallion ginger oil 18
AMA EBI SHRIMP KAKIAGE herbal ocean broth, warm sesame mayo 24

salad

O YA HOUSE SALAD red and green cabbage, spiced walnuts, lemon 8
SEAWEED AND JAPANESE HERB SALAD dashi dressing 12

soup

MISO shiitake and king oyster mushrooms, tofu 8
CHICKEN BROTH foie gras shumai, Tokyo leek 10

Before placing your order, please inform your server if anyone in your party has a food allergy.

*May contain raw or undercooked ingredients.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

 

to drink Download PDF

Junmai Daiginjo

by the glass

Nanbu Bijin ‘Shinpaku’ 25

 

by the bottle

Kubota Manju 720 ml 200
Chokaisan 720ml 98
Ichishima 720ml 120
Takatenjin ‘Soul of the Sensei’ 300ml 48 Kamotsuru Tokusei Kinpaku ‘Gold Flake’ 180 ml 28 Takasago ‘Divine Droplets’ 300 ml 69
Ten To Chi ‘Heaven to Earth’ 300ml 55 Tamano Hikari 300ml 50
Maboroshi 720 ml 360
Hideyoshi Flying Pegasus 500ml 400
Oze No Yukidoke 720 ml 165
Kikusui ‘Chrysanthemum Mist’ 720ml 120
Dassai Niwari Sambu 300 ml 110
Wakatake ‘Onikoroshi’ 720 ml 89
Shichi Hon Yari Shizuku 500 ml 220
Born Yume Wa Masayume 1000 ml 650
Dassai ‘Beyond’ 720ml 1280

 

Junmai and Honjozo

by the glass

Shichi Hon Yari Junmai 15

Ichishima Tokubetsu Honjozo 14

 

by the bottle

Suigei Tokubetsu Junmai 300 ml 33

Seikyo Takehara Junmai 300 ml 33

Kurosawa Kimoto 300ml 31

Kasumi Tsuru Kimoto Extra Dry 720 ml 65

Tengumai Junmai Yamahai 720 ml 95

Katafune Tokubetsu Honjozo 720ml 58

Dewanoyuki Junmai Kimoto 720 ml 55

Hakkaisan Honjozo 720ml 87

Tensei Junmai Yamahai ‘Thousand Waves’ 500ml 135

 

Junmai Ginjo

by the glass

Yuki No Bosha 18

by the bottle

Fukucho ‘Moon on the Water’ 300 ml 38

Chikurin Karoyaka 300 ml 45

Mantensei ‘Star Filled Sky’ 300ml 35

Okunomatsu 300 ml 38

Kikumasamune Kimoto 720 ml 55

Kinoene 720ml 56

Katsuyama ‘Ken’ 720ml 120

Manabito 720ml 68

Tsukinokatsura 720 ml 90

Dovetail Nakahama 500ml 52

Blue Current 375ml 35

 

Namazake

by the bottle

Tatenokawa Nama Junmai Daiginjo 720 ml 90

Born Muroka Nama Genshu Junmai Daiginjo 720ml 130

 

Sparkling, Nigori, Taru, Aged

by the glass

Hideyoshi ‘La Chamte’ Sparkling Sake 15

Dassai 50 Sparkling Nigori 16

Kikumasamune Taruzake 19

Ichishima Ginjo Kijoshu, aged 5 years (1.5 oz) 16

Hanahato Kijoshu, aged 8 years (1.5 oz) 9

 

by the bottle

Musashino Nigori ‘Daku’ 500ml 58

Dassai 50 Nigori 300ml 49

Rihaku ‘Dreamy Clouds’ Junmai Nigori 300ml 30

Dovetail ‘Ōmōri’ Junmai Nigori 500ml 55

Dovetail ‘Kōyō’ Rice Maple Wine* 500ml 60

 

japanese bi-ru

Asahi Super Dry, Japan (10 oz) 8

Koshihikari Echigo, Japan (17 oz) 15

Hitachino White Ale, Japan (10.2 oz) 12

Hitachino Nipponia, Japan (10.2 oz) 13

Echigo Stout, Japan (10.15 oz) 10

 

local and seasonal beers

by the bottle

Brooklyn Brewery Saison Sorachi Ace, NY (750ml) 25

Dogfish Head ‘Saison du Buff’ Ale

Bar Harbor Brewing Company

Cadillac Mountain Stout, ME (12 oz) 10

Lord Hobo BoomSauce Double IPA

Woburn MA (16 oz) 12

 

japanese whisky & shochu

by the glass

Tori Kai Kome 22
Nikka Taketsuru Pure Malt 52

White Oak Akashi Blended Malt 22

White Oak Akashi Single Malt 38

Chichibu Ichiro’s Malt ‘On The Way’ 68

Hakushu Single Malt Aged 12 Years 55

Nikka Taketsuru Aged 21 Years 120

 

plum wine

by the glass

Hakusuru Umeshu 10

 

 

 

 

tasting Download PDF

Grand Omakase

Tasting Selection

KUMAMOTO OYSTER watermelon pearls, cucumber mignonette*

COBIA banana pepper*

HOKKAIDO SEA URCHIN & OSETRA CAVIAR *

LOCAL HIRAME ume, japanese plum vinaigrette, shiso*

WILD SPOT PRAWN tamarind, habañero, finger lime*

LOCAL BLACK SEA BASS iwa nori, fresh sansho*

CHUTORO CAVIAR aged soy, nasturtium flower, fresh wasabi*

KYOTO STYLE WOODEAR MUSHROOMS garlic, soy, black truffle

FOIE GRAS miso, yuzu

CAPE COD SCALLOP Italian black summer truffle, sake sea urchin jus, chervil*

KONA KAMPACHI jalapeño sauce, sesame, apple, myoga*

SHIMA AJI PENANG kaffir lime, coconut, Thai basil, penang curry, shiso, ito togarshi*

ŌRA KING SALMON spicy sesame ponzu, yuzu kosho, scallion oil*

BLUEFIN CHUTORO charred Korean longpepper, grapefruit ponzu*

BLUEFIN TORO wasabi oil, lots of green onion*

ALASKAN KING CRAB SUNOMONO cucumber agua de chile, trout roe, nasturtium flower*

CAPE COD SCALLOP & PRESSED CAVIAR sea beans, chive*

“FABERGÉ” ONSEN EGG caviar, gold leaf, dashi sauce, green onion*

KAGOSHIMA A5 WAGYU SEARED PETIT STRIP LOIN

FOIE GRAS NIGIRI balsamic chocolate kabayaki, raisin cocoa pulp*

SOMETHING SWEET

 

 

Before placing your order, please inform your server if anyone in your party has a food allergy.

*May contain raw or undercooked ingredients.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.