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November Chiku (竹) MENU

*Zensai

3 assorted items that highlight the season

 

*Otsukuri

2 kinds of seasonal fish handpicked by chef

 

Mushimono

Steamed zuwai crab, carrot and lotus root ball

topped with scallop sauce

 

Yakimono

Washu beef ribeye grilled over bincho-tan

vegetables and BBQ sauce on the side

 

Dainomono

Tsumire-nabe

Hot pot with washu beef and pork meat ball and vegetables

 

Agemono

-Deep fried halibut

-Deep fried vegetables

 

*Sunomono

Snapper, sweet shrimp, gari and cucumber wrapped with rice paper

 

*Sushi

3 pieces of nigiri

 

Tomewan gawari

Red miso soup

 

Dessert

Dessert of the month

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed.

  *All menu items are subject to change according to seasonality and availability.

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