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, schmaltz powder 12

HAMACHI banana pepper* 14

ŌRA KING SALMON RAU RAM Vietnamese dashi caramel, spicy rau ram salsa* 19

FOIE GRAS balsamic chocolate kabayaki, Claudio Corallo raisin cocoa pulp, sip of aged sake* 33

VIET THAI HERB cucumber, viet mignonette, macadamia nut 14

SPRING WHITE ASPARAGUS black truffle, sake butter 18

TORCHED BLUEFIN HAGASHI TORO foie taré, sea salt, green onion 31

KIN MADAI ume, Japanese plum vinaigrette, shiso* 24

WARM CHIVE OMELETTE sweet dashi sauce 9

ŌRA KING SALMON unfiltered wheat soy moromi* 18

WILD HOKKAIDO SEA URCHIN & BLACK RIVER CAVIAR* fresh yuzu 38

BLUEFIN MAGURO Republic of Georgia herb sauce* 16

KOHADA JAPANESE BABY MACKEREL black olive puree, aka shiso* 18

IKA blood orange kosho, golden whitefish roe, tangerine oil, shiso* 18

NEGIHAMA yellowtail, scallion, tobanjan* 17

WILD MAINE UNI TOAST “NIGIRI” smoked trout roe, truffle honey* 34

TOKUBETSU-KARAI MAGURO spicy kewpie, kabayaki, cucumber, herb salad* 16

KYOTO STYLE OYSTER MUSHROOMS garlic, soy 14

WARM EEL Thai basil, kabayaki, fresh kyoto sansho 18

OH-HAMAGURI QUAHOG dashi brown butter, smoked salt, lemon* 17

HOMEMADE FINGERLING POTATO CHIP black truffle 16

HAMACHI BELLY yuzu soy marinated Maine sea urchin* 22

WILD SPOT PRAWN garlic butter, white soy, preserved yuzu* 20

WILD SEA URCHIN blood orange, homemade soy* 32

HOUSE SMOKED WAGYU yuzu soy 37

 

sashimi

KUMAMOTO OYSTER watermelon pearls, cucumber mignonette* market

LUBINA BASS TARTARE warm roasted nori, white soy gelée, Black River caviar, herbs 37

LOCAL 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

KONA KANPACHI jalapeño sauce, sesame, apple, myoga* 22

HAMACHI viet mignonette, Thai basil, shallot* 21

SHIMA AJI & WILD MAINE SEA URCHIN ceviche vinaigrette, cilantro* 37

A5 KAGOSHIMA WAGYU HAND ROLL fermented soybean, thai basil, lime* 32

 

HAMACHI TARTARE ginger verjus sauce, spiced chile oil* 15

MAGURO OAXACA white ponzu, avocado, jalapeño, pico de gallo, cilantro* 27

MAGURO TOSAZU box-cut katsuobushi, chive, lime, shiso* 28

ŌRA KING SALMON TARTARE warm nori, cucumber, green onion, wasabi, trout roe, ponzu* 20

SHIMA AJI Hue style, kaffir oil, table salad* 21

ŌRA KING SALMON spicy sesame ponzu, yuzu kosho, scallion oil* 18

 

vegetable

 

AVOCADO TEMPURA kabayaki, truffle salt, yuzu zest 18

ROASTED BEET SASHIMI myoga, wasabi white soy sauce, shiso 12

KOJI CURED CELERY ROOT cherry blossom, black truffle 20

GRILLED SHIITAKE & KING OYSTER MUSHROOM SASHIMI rosemary garlic oil, sesame froth 24

 

Kagoshima A5 wagyu

KUSHIYAKI OF A5 STRIP LOIN 2 oz., roasted onion, yuzu kosho, maple soy sauce* 70

SEARED PETIT A5 STRIP LOIN 2 oz., potato confit, sea salt, white truffle oil* 70

A5 ARAGAWA STYLE 8 oz., striploin with frites* 279.99

 

truffles & eggs

TAMAGO OMELETTE ROLL dashi sauce, black truffle, Robiola cheese, chives 20

ONSEN EGG dashi sauce, truffle salt, homemade pickled garlic* 12

 

homemade somen & soba

SOMEN NOODLES long fin squid, onsen egg, spicy yuzu kosho broth* 16

CHILLED SOBA NOODLES wild Maine uni, soba dashi broth, nori, fresh wasabi 18

STINGING NETTLE NOODLES shiro mentsuyu, myoga, microgreens 19

WARM SEARED SPANISH OCTOPUS squid ink soba, bonito, mentaiko, meyer lemon 21

 

traditional & seasonal

ROASTED HAMACHI KAMA house ponzu, spicy daikon, fresh yuzu 20

MISO MARINATED SEA SCALLOP sansho, meyer lemon, shiso, scallion ginger oil 26

 

other stuff

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, local Macomber turnips 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 morel mushrooms, fava beans, shoyu broth 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

 

 

 

 

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*

HAMACHI banana pepper*

HOKKIADO SEA URCHIN & BLACK RIVER CAVIAR*

OCEAN TROUT sakura masu, lime, kinome*

KINME DAI ume, japanese plum vinaigrette, shiso*

WILD MAINE SPRING SQUID red yuzu kosho ponzu, ginger juice, shiso

LEGS & EGGS tiny maine lobster legs, black river ossetra caviar, tomalley aioli*

KYOTO STYLE WILD MAITAKE MUSHROOMS garlic, soy

FOIE GRAS miso, yuzu

MAGURO TOSAZU katsuobushi, chive, lime, spruce shoot, shiso*

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

MAINE HIRAMASA jalapeño sauce, sesame, apple, myoga*

SHIMA AJI hue style, kaffir oil, table salad*

BLUEFIN TORO wasabi oil, lots of green onion*

HOKKAIDO SCALLOP summer black truffle, sake sea urchin jus, chervil*

SMOKED ARCTIC CHAR DONABE furikake, katsobushi, green onion, rainbow trout roe, quail egg*

WARM LOBSTER ponzu beurre fondue, bonito, black summer truffle

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

WAGYU SEARED PETIT A5 STRIP LOIN

FOIE GRAS NIGIRI balsamic chocolate kabayaki, raisin cocoa pulp, sip of aged sake*

SOMETHING SWEET

$285 per person not including tax and 20% gratuity Additional $150 per person Beverage Pairing

 

Omakase

17-course Chef’s Selection

$185 per person not including tax and 20% gratuity

$165 per person vegetarian omakase not including tax and 20% gratuity

Additional $80 per person Beverage Pairing