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.