to eat Download PDF

nigiri

WARM BRAISED “HANA” SHIITAKE MUSHROOM anise hyssop, truffle honey sauce 8

BLUEFIN MAGURO soy braised garlic, micro greens* 16

FRIED KUMAMOTO OYSTER yuzu kosho aioli, squid ink bubbles 14

SPRING GREEN ONION moromi, ginger 16

KOMBU BRAISED SHALLOT spring onion, chive blossom, soy pearl 12

SMOKED CARROT ito togarashi, togarashi mayo, dill 15

SPRING PEA GUNKAN edamame, shiro, white balsamic 17

KARIKARI CRISPY SESAME CHICKEN SKIN yuzu-honey pickled ginger, schmaltz powder 12

HAMACHI banana pepper* 14

ORA 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

LOCAL ASPARAGUS black truffle, sake butter 18

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

WARM CHIVE OMELETTE sweet dashi sauce 9

ORA KING SALMON unfiltered wheat soy moromi* 12

HOKKAIDO SEA URCHIN & RUSSIAN OSSETRA CAVIAR* 38

BLUEFIN CHUTORO republic of georgia herb sauce* 16

GRILLED SALMON SKIN smoked aioli, kizami nori 10

NEGIHAMA yellowtail, scallion, tobanjan* 17

KYOTO STYLE WILD MOREL MUSHROOMS garlic, soy 14

WARM EEL thai basil, kabayaki, fresh kyoto sansho 18

HOMEMADE FINGERLING POTATO CHIP black summer truffle 16

HAMACHI BELLY yuzu soy marinated chilean sea urchin* 18

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

CHILEAN SEA URCHIN blood orange, homemade soy* 21

 

sashimi

KUMAMOTO OYSTER watermelon pearls, cucumber mignonette* market

HAMACHI TARTARE ginger verjus sauce, spiced chile oil* 15

MAGURO TOSAZU katsuobushi, chive, lime, spruce shoot, shiso* 28

ARCTIC CHAR yuzu cured, sesame brittle, cumin aioli, cilantro* 21

BLUEFIN TUNA & SMOKED SALMON TARTARE warm mayonnaise, belgian ossetra caviar (5g)* 38

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

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

BLUEFIN TUNA TATAKI smoky pickled onion, truffle oil* 28

ORA KING SALMON BELLY cilantro, ginger, hot sesame oil drizzle* 20

SMOKED LOCAL BLUEFISH rainbow trout caviar, wasabi vinaigrette* 22

HOKKAIDO SCALLOP oregon black truffle, sake sea urchin jus, chervil* 22

BLUEFIN CHUTORO charred korean long pepper, white grapefruit, ponzu, coriander blossom, ito togarashi 30

SUZUKI SEA BASS spicy cucumber vinaigrette, avocado, cilantro* 20

SHIMA AJI leche de tigre, momiji oil, cilantro, cucumber* 21

BLUEFIN TORO TARTARE ginger kimchee jus* 21

HAMACHI viet mignonette, thai basil, shallot* 21

SHIMA AJI & SANTA BARBARA SEA URCHIN ceviche vinaigrette, cilantro* 37

 

most nigiri and sashimi can also be traditionally prepared

 

vegetable

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

KOJI CURED CELERY ROOT cherry blossom, black truffle 20

CHILLED DAIKON “DUMPLING” miso nut “cheese”, homemade kimchee, wakame, spicy pine nut mayo 12

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

 

beef

CHARRED KOREAN SHORT RIB gochujang, nuoc cham, fragrant herb salad 32

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, truffle, robiola cheese, chives 20

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

(Please allow 45 minutes for preparation)

 

homemade somen & soba

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

“FORAGED GREENS” CHILLED SOBA nettles, shiro mentsuyu, ramps, chickweed, watercress 19

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

 

traditional & seasonal

GRILLED SMOKED RED MISO COD CHEEKS sansho, meyer lemon, shiso 28

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

GRILLED SABA spicy daikon, house ponzu 25

 

other stuff

FOIE GRAS GYOZA kyoto sansho, pink peppercorns 18

YUZU BRINED CHICKEN WING BALLOTINE napa cabbage & shiitake stuffing, kimchee 14

PORCELET TONKATSU miso mayo, kabayaki, yuzu onion, pickled mustard seeds 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 maitake mushrooms, chickweed, shoyu broth 21

LOBSTER SHI-CHARRÓN grilled lobster, smoked tomato aioli 29

SHRIMP TEMPURA bacon truffle emulsion, scallion ginger oil 18

WILD ROCK SHRIMP KAKIAGE herbal ocean broth, warm sesame mayo 16

 

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

Ichishima 720ml 150

Kubota Manju 720 ml 200

Tamano Hikari 300 ml 50

Kamotsuru Tokusei Kinpaku ‘Gold Flake’ 180 ml 28

Takasago ‘Divine Droplets’ 300 ml 69

Maboroshi 720 ml 360

Yuki No Bosha Akita Komachi 720 ml 155

Daishichi Minowamon Kimoto 720 ml 205

Hideyoshi Flying Pegasus 500ml 400

Oze No Yukidoke 720 ml 165

Dassai Niwari Sambu 300 ml 110

Born Yume Wa Masayume 1000 ml 650

Chokaisan 720ml 98

Wakatake ‘Okinoroshi’ 720 ml 89

Shichi Hon Yari Shizuku 500 ml 220

Dassai ‘Beyond’ 720ml 1280

 

Junmai and Honjozo

by the glass

Shichi Hon Yari Junmai 15

Ichishima Tokubetsu Honjozo 14

 

by the bottle

Kurosawa Junmai Kimoto 300 ml 31

Suigei Tokubetsu Junmai 300 ml 33

Seikyo Takehara Junmai 300 ml 33

Kasumi Tsuru Kimoto Extra Dry 720 ml 65

Tengumai Junmai Yamahai 720 ml 95

Dewanoyuki Junmai Kimoto 720 ml 55

Tensei Junmai Yamahai ‘Thousand Waves’ 500ml 135

Hakkaisan Honjozo 720ml 87

 

Junmai Ginjo

by the glass

Yuki No Bosha 18

 

by the bottle

Fukucho ‘Moon on the Water’ 300 ml 38

Yuki No Bosha 300ml 50

Chikurin Karoyaka 300 ml 45

Okunomatsu 300 ml 38

Okunomatsu G2 300 ml 40

Manabito 720 ml 78

Kikumasamune Kimoto 720 ml 55

Tensei ‘Song of the Sea’ 80

Watari Bune ’55’ 720ml 85

Katsuyama ‘Ken’ 720ml 120

Tsukinokatsura 720 ml 90

 

Sparkling, Nigori, Taru, Aged

by the glass

Hideyoshi ‘La Chamte’ Sparkling Sake 15

Hakkaisan Sparkling Nigori 16

Kikumasamune Taruzake 19

Ichishima Koshu Ginjo, aged 5 years (1.5 oz.) 11

Daruma Masamune Koshu 25 years (1.5 oz.) 20

Hanahato Kijoshu, aged 8 years (1.5 oz.) 9

 

by the bottle

Dassai 50 Nigori 300ml 49

Rihaku ‘Dreamy Clouds’ Junmai Nigori 300 ml 30

Ichinokura Taruzake 500 ml 60

 

Nama

by the bottle

Tatenokawa Nama Junmai Daiginjo 720 ml 90

Ryujin Nama Junmai Daiginjo ‘Dragon God’ 720 ml 85

 

 

Sake Flight 60

please inquire

 

plum wine

by the glass

Hakusuru Ume 10

 

shochu & whisky

Tori Kai Kome 22

White Oak Akashi Blended Malt 26

Chichibu Ichiro’s Malt The First 45

Chichibu Ichiro’s Malt The Peated 68

All spirits are 2 oz. and offered neat, mizuwari, or on the rocks

 

beer

Asahi Super Dry, Japan (10 oz.) 8

Ginga Kogen, Japan (10 oz.) 12

Hitachino White Ale, Japan (10.2 oz) 10

Koshihikari Echigo, Japan (17 oz.) 15

Hitachino Nipponia, Japan (10.2 oz) 13

Oze No Yukidoke IPA, Japan (10.2 oz) 14

Brooklyn Sorachi Ace, New York (25 oz.) 25

Echigo Stout, Japan (10.15oz) 10

Maine Beer Co. Mo American Ale, Maine (17 oz.) 14

 

sparkling & champagne

NV Pierre Gimonnet Blanc de Blancs 1er Cru Champagne Brut en Magnum 36

NV Billecart-Salmon Champagne Brut Réserve 30

NV Jean-Baptiste Adam Crémant d’Alsace Brut Rosé 18

NV Lanson Champagne Brut Rosé 34

 

by the bottle

NV Chidaine Montlouis Sur Loire Brut 48

NV Pierre Peters Blanc de Blancs Grand Cru Champagne Brut half bottle 80

NV Henriot Champagne Brut ‘Souverain’ 135

NV Gaston Chiquet Champagne Brut ‘Tradition’ 120

NV Françoise Bedel Champagne ‘Origin’Elle’ Extra-Brut 145

NV Charles Heidsieck Champagne Brut Réserve 185

2005 Egly-Ouriet Grand Cru Champagne Brut ‘Millésime Prestige’ 295

NV Jansz Brut Rosé ‘Premium’ 72

NV Guy Larmandier 1er Cru Champagne Brut Rosé 160

NV Billiot Grand Cru Ambonnay Champagne Brut Rosé 135

NV Rene Geoffroy 1er Cru Cumières Champagne Brut Rosé Saignée half bottle 89

 

white and rosé wine

by the glass

2015 Triennes Provence Rosé en Magnum 12

2013 Nisia Rueda ‘Old Vines’ 14

2013 Botani Moscatel Seco Malaga 15

2012 Trimbach Riesling Réserve 16

2014 Droin Chablis 1er Cru ‘Vaillons’ 20

2014 Saladin Côtes du Rhône Villages Blanc ‘Per Ėl’ 18

 

by the bottle

2015 Robert Sinskey Vin Gris of Pinot Noir 60

2015 Commanderie de Peyrassol Côtes de Provence Rosé 48

2015 Domaine du Bagnol Cassis Rosé 65

2015 Château de Pibarnon Bandol Rosé 68

2015 Bisson Ciliegiolo Rosato 56

2014 Granbazán Albariño Etiqueta Verde 58

2014 Muga Rioja Blanco 45

2014 Laurent Barth ‘Racines Métisses’ 45

2013 Selbach-Oster Riesling Kabinett half bottle 36

2012 Kruger-Rumpf Riesling Spätlese ‘Binger Scharlachberg’ 58

2009 Trimbach Riesling ‘Cuvée Frédéric Émile’ half bottle 72

1997 Nikolaihof Riesling ‘Vinothek’ 325

2013 Sinskey Vineyards ‘Abraxas’ 85

2013 Domaine du Petit Clocher Anjou Blanc 48

2014 Chidaine Montlouis-sur-Loire ‘Les Choisilles’ 60

2013 Botanica Chenin Blanc ‘Mary Delany Collection’ 72

2015 Riffault Sancerre ‘Les Chasseignes’ 80

2012 Dagueneau Blanc Fume de Pouilly ‘Silex’ 235

2014 PacherHof Kerner Alto Adige 72

2014 Montenidoli Vernaccia di San Gimignano 54

2014 Tramin Pinot Grigio 48

2014 Foradori Manzoni Bianco ‘Fontanasanta’ 68

2013 Nino Negri Valtellina Bianco ‘Ca’Brione’ 80

2014 Marcoux Châteauneuf-du-Pape Blanc 155

2014 Gueguen Chablis 1er Cru ‘Vaucoupin’ 82

2011 Dauvissat-Camus Grand Cru Chablis ‘Les Clos’ 245

2012 Larochette Pouilly-Fuissé ‘Les Robées’ 70

2014 Langoureau Saint Aubin 1er Cru ‘En Remilly’ 110

2012 Bachelet-Monnot Puligny-Montrachet 160

2007 Jacques Prieur Grand Cru Le Montrachet 880

2013 Hirsch Estate Sonoma Coast Chardonnay 160

2013 Kistler Chardonnay Sonoma Coast 128

2015 Saracco Moscato d’Asti half bottle 34

 

red wine

by the glass

2014 Terre Nere Etna Rosso 14

2011 St. Innocent Pinot Noir ‘Zenith Vineyard’ 20

2014 Cuilleron Syrah Côtes du Rhône ‘Les Vignes d’à Côté’ 16

Cain Cuvée Napa NV11 20

 

by the bottle

2013 Jean-Marc Burgaud Morgon ‘Côte du Py’ 60

2010 Crochet Sancerre Rouge ‘La Croix du Roy’ 72

2013 Morot Beaune 1er Cru ‘Les Toussaints’ 165

2011 La Pousse d’Or Volnay 1er Cru ’60 Ouvrées’ 210

2013 Fourrier Gevrey-Chambertin Vieilles Vignes 185

2012 Sinskey Vineyards Pinot Noir half bottle 55

2012 Hirsch Estate Sonoma Coast Pinot Noir ‘San Andreas Fault’ 145

2012 Kistler Pinot Noir Russian River Valley 165

2014 Domaine du Petit Clocher Anjou Rouge 48

2011 Felsina Chianti Classico Riserva ‘Rancia’ 110

2012 Dei Vino Nobile di Montepulciano half bottle 65

2009 Lanciola Chianti Classico Riserva ‘Le Masse di Greve’ 68

2013 COS Cerasuolo di Vittoria 79

2013 Terre Nere Etna Rosso ‘Calderara Sottana’ 125

2009 Marchesy di Gresy Barbaresco ‘Martinenga’ 160

2004 Borgogno Barolo 235

2013 Avancia Mencia Valdeorras ‘Cuvée de O’ 52

2012 Raúl Perez Bierzo ‘Vica’ 85

2007 La Rioja Alta Rioja Reserva ‘Viña Alberdi’ half bottle 65

2006 Muga Rioja Gran Reserva ‘Prado Enea’ 168

2010 Vizcarra Ribera del Duero ‘Inès’ 295

1999 Château Musar Bekaa Valley 140

2013 Durieu Ventoux Rouge 42

1988 Clos du Mont Olivet Châteauneuf-du-Pape 325

2011 Trévallon Provence Rouge 120

2010 Château Haut-Ségottes Saint-Emilion Grand Cru 89

2012 Peter Michael ‘L’Esprit de Pavots’ 225

2009 Kenzo Estate ‘Rindo’ 300

2012 Opus One half bottle 265

 

 

sake

junmai daiginjo

 

takasago | 25

ichishima 300ml | 65

dassai niwari sambu 300ml | 89

wakatake onikoroshi 720 ml | 87

chokaisan competition 720 ml | 102

born muroka nama genshu 720 ml | 135

oze no yukidoke 720 ml | 165

kubota manju 720 ml | 200

hideyoshi flying pegasus 500 ml | 300

ichishina ginnoyorokobi competition 720 ml | 360

born yume wa masayume 1000 ml | 440

daishichi minowamon kimoto 720 ml | 205

wakatake onikoroshi 720 ml | 87

chokaisan competition 720 ml | 102

ichishina ginnoyorokobi competition 720 ml | 360

born yume wa masayume 1000 ml | 440

daishichi minowamon kimoto 720 ml | 205

wakatake onikoroshi 720 ml | 87

chokaisan competition 720 ml | 102

 

celebrate cherry blossom season with us

please inquire about wine and sake pairings for our omakase menus

 

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

 

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.