SHUKOU KISHU UMEBOSHI Pickled Plum " Umeboshi " 6.00 ABURI MENTAIKO Spicy Cod Fish Roe Lightly Broiled (*) IKA SHIOKARA Sliced Raw Squid Cured in Salt

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1 W E L C O M E T O O U R W O R L D O F S A K E S i n c e C e l e b r a t i n g 2 0 Ye a r s

2 SHUKOU KISHU UMEBOSHI Pickled Plum " Umeboshi " 6.00 ABURI MENTAIKO Spicy Cod Fish Roe Lightly Broiled (*) IKA SHIOKARA Sliced Raw Squid Cured in Salty Squid Liver Marinade (*) AMAEBI SHUTOUAE Chopped Raw Sweet Shrimp cured in Sake and Bonito Liver Marinade (*) Finish it the Sakagura way with sake $ Finish it the Sakagura way with sake $2 SHIRASU OROSHI 7.00 Whitebait and Grated Daikon Radish topped with Fried Tofu Skin and Salmon Roe Steeped in Sweet Soy Sauce (*) GOMAAE Lightly Boiled Spinach served chilled with a Grated Sesame Sauce 6.50 GOMOKU KINPIRA Julienne of Lotus, Carrot, Hijiki Seaweed, Burdock Roots and Beef in Sesame Oil 6.80 SANTEN-MORI Assorted Appetizer Platter, choose three from above KURO EDAMAME Boiled Young Black Soy Beans 6.00 MAGURO NATTO Fresh Tuna Sashimi served with Fermented Soy Beans (*) MAGURO YAMAKAKE Fresh Tuna Sashimi served with Grated Mountain Yam (*) TSUKEMONO MORIAWASE Assortment of Vegetable Pickles TATAMI IWASHI Dried Sardine Crackers Fried Crisp served with a Spicy Mayonnaise Dip SURUMEIKA ZUKEYAKI Grilled Squid brushed with Soy Sauce * Consuming raw or undercooked food (*) such as meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Marinade (*) Finish it the Sakagura way with sake $2 9.50 Finish it the Sakagura way with sake $2 SHIRASU OROSHI 7.

3 SASHIMI SASHIMI MORIAWASE Assortment of five kinds of Sashimi (*) SASHIMI A LA CARTE Please ask your server for today s selection MP HIRAME PONZU Thinly Sliced Fluke Sashimi topped with Grated Daikon Radish Dressed with a Citrus Vinaigrette (*) FLUKE CARPACCIO Thin Sliced Fluke Sashimi drizzled with Olive Oil topped w / Plum Paste, Salmon Roe and Shiso Leaf (*) SALAD SEAWEED SALAD Assortment of Seaweed topped with a choice of Citrus Vinaigrette or Sesame Dressing DAIKON SALAD Sliced Daikon Radish Served with a Spicy Cod Fish Roe Mayonnaise (*) TOFU SALAD Fresh Mixed Greens and Tofu Served with Chopped Tsa-Tsai and Miso Dressing LET US HOST YOUR NEXT GET TOGETHER Prix-fixe menu options available for parties of up to 16 people. Please ask your staff for details. We may add an 18% gratuity to parties of 6 or greater/maximum four credit cards per table please.

Thin Sliced Fluke Sashimi drizzled with Olive Oil topped w / Plum Paste, Salmon Roe and Shiso Leaf (*) 14.

4 COLD DISHES HIYAYAKKO Chilled Tofu topped with Grated Ginger, Scallion and Bonito Flakes UNI IKURA ONSEN TAMAGO Soft Boiled Egg topped with Sea Urchin and Salmon Roe in Cold Dashi Soup (*) KISU TOMATO NANBAN ZUKE Fried White Fish Sillago and Cherry Tomato served in a Japanese Vinegar Marinade UZAKU Eel, Thin Cucumber Slices and Wakame Seaweed in Vinaigrette Sauce MAGURO TARTAR Chopped Tuna Tartar topped with Tobiko Roe steeped in Yuzu (*) WASHU BEEF TATAKI Beef Sashimi seared and served chilled with Grated Daikon Radish and Ponzu Sauce (*) KAMO ROAST NEGIMAKI Slices of Chilled Roasted Duck Wrapped around Scallion accented with Basil Sauce FRIED DISHES AGEDASHI TOFU Tofu coated in a Light Batter and Deep Fried served in a Soy Sauce Infused Broth SATOIMO IRIDASHI Taro Potato, Eggplant and Shiitake Mushrooms Fried in a Light Batter served in a Soy Sauce Infused Broth JAGAIMO DANGO Fluffy Donuts with a Mashed Potato Center served with Matcha Salt EBI STICK Deep Fried Shrimp Roll with "NORI" Seaweed and Shiso Leaf served with a Miso Sauce TORI KARAAGE Deep Fried Chicken Thigh marinated in Sake and Ginger Infused Soy Sauce KUROBUTA KARAAGE Deep Fried Tender Pork marinated in Curry Powder and Oyster Sauce * Consuming raw or undercooked food (*) such as meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Tartar topped with Tobiko Roe steeped in Yuzu (*) WASHU BEEF TATAKI Beef Sashimi seared and served chilled with Grated Daikon Radish and Ponzu Sauce (*) KAMO ROAST NEGIMAKI Slices of Chilled Roasted

5 GRILLED DISHES NASU DENGAKU Grilled Japanese Eggplants served with 3 kinds of Miso ( Egg Yolk, Spinach, and Sweet Red ) ATSUYAKI TAMAGO Japanese Style Egg Omelette, wrapped around Grilled Eel TORI TSUKUNE Chicken Meat Balls topped with Teriyaki Sauce SALMON SAIKYO YAKI Grilled Fillets of Salmon Fish steeped in "SAIKYO" Miso topped with Salmon Roe steeped in Sweet Soy Sauce (*) GINDARA YUAN YAKI Grilled Fillets of Black Cod Fish steeped in Sweet Soy Sauce 1 JIDORI SHIOYAKI Grilled Organic Free Range Chicken served with Sea Salt, Fresh Japanese Chili Pepper and Yuzu Citrus Pepper RIBEYE TOBAN STEAK Diced Steak and Soybean Sprouts Sautéed with Garlic Sesame Oil Flavored with Grated Onion and Soy Sauce STEWED STEAMED DISHES BUTA KAKUNI SAKAGURA'S SIGNATURE DISH. Pork Belly braised tender and served hot CHIKUZEN NI Assortment of Cooked Roots Vegetables and Chicken CHAWANMUSHI Steamed Egg Custard served with Chicken, Shrimp and Shiitake, Gingko Nuts topped with a Thickened Ponzu Soup GYUSUJI KONNYAKU NIKOMI Shredded Beef Back Ribs and Konjac Yam stewed in Miso topped with Scallion YUBA SHUMAI Minced Pork and Lotus Roots Dumpling Wrapped in a Yuba served with"ponzu" Sauce GYUTAN YAWARAKA NI Beef Tongue Stewed in a Miso Served with Daikon Radish, Taro Potato, Spinach and Shiitake Mushrooms KINMEDAI NITSUKE Simmered New Zealand Golden Eye Sea Bream in Sweetened Soy Sauce with Daikon Radish, Spinach, Burdock Root [ Requires 30 to 40 mins to prepare ] We may add an 18% gratuity to parties of 6 or greater/maximum four credit cards per table please.

50 1 SALMON SAIKYO YAKI Grilled Fillets of Salmon Fish steeped in "SAIKYO" Miso topped with Salmon Roe steeped in Sweet Soy Sauce (*) GINDARA YUAN YAKI Grilled Fillets of Black Cod Fish steeped in

6 RICE/NOODLE NIHACHI SOBA Handmade Buckwheat Noodles served with Bonito Infused Soy Dipping Sauce [ Served Cold ] UNISOBA HandmadeBuckwheat Noodles topped with Fresh Sea Urchin served with Sea Urchin Soup (*) HOT "INANIWA" UDON Hot Udon Noodle topped with Citrus Sudachi, Scallion and Boiled Fish Paste in Hot Broth COLD "INANIWA" UDON Cold Udon Noodle topped with Citrus Sudachi, Scallion, Grated Ginger and Poached Egg in Cold Broth (*) KANI DONEBE MESHI [FOR 2] Steamed Rice cooked with Snow Crab Meat and Crab Butter served with Miso Soup For 2 (*) [ Requires 40 to 50 mins to prepare ] SALMON CHIRASHI Salmon Sashimi and Salmon Roe steeped in Sweet Soy Sauce served Atop of Rice (*) Served with Tofu Miso Soup Upgrade to Asari Clam Miso Soup for $1 DASHICHAZUKE Rice with your choice of toppings served in Japanese Tea Infused Bonito Broth - Dried Seaweed / Pickled Plum /Salmon YAKI SANMA ONIGIRI Rice Seasoned and Cooked with Various Vegetables Wrapped with Grilled Pike Mackerel MISO YAKIONIGIRI Grilled Rice Balls Brushed with Sweet Miso Paste ONIGIRI Two (2) Rice Balls. Choice of Topping from: - Spicy Cod Roe (*) / Salmon / Salmon Roe (*) / Pickled "Ume" Plum Dried Bonito Flakes / Spicy "Takana" Leave MISO SOUP - Tofu 3.50 / Asari Clam 4.50 * Consuming raw or undercooked food (*) such as meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. We may add an 18% gratuity to parties of 6 or greater/maximum four credit cards per table please.

50 COLD "INANIWA" UDON Cold Udon Noodle topped with Citrus Sudachi, Scallion, Grated Ginger and Poached Egg in Cold Broth (*) KANI DONEBE MESHI [FOR 2] Steamed Rice cooked with Snow Crab Meat and

lunch menu Apr 2018 web

lunch menu Apr 2018 web GION JAPANESE RESTAURANT lunch menu Don Bowl of rice with toppings FRESH SALMON DON $20 slice of fresh salmon with ginger, wasabi and spring onion FRESH TUNA DON $30 slice of fresh tuna with ginger, wasabi