Fuki-Sushi

Tempura Starter

shrimp and vegetables, appetizer portion

• 13

Ebi Almond Age

deep fried almond covered shrimp served with dipping sauce

• 14

Fried Oysters

panko fried and served with two dipping sauces

• 12

Awabi Butter

Fresh whole abalone, scored and sautéed with salt, pepper, garlic butter, shimeji mushrooms and jalapenos.

• 26

Karei Karaage

A whole flounder, filleted and fried and served with a delicious ponzu, negi, momijioroshi dipping sauce.

• 19

Spider Kobashii Age

japanese beer battered soft shell crab served with our house spicy mayo sauce for dipping

• 15

Shishamo

small whole water fish, broiled until crunchy

• 9

Fried Calamari

marinated in our garlic, soy, lemon batter then fried to perfection

• 12

Gindara Kasuzuke

cod marinated in sake paste, then broiled

• 15

Kushiyaki Mori

rib eye beef skewers and chicken skewers grilled and drizzled with teriyaki sauce. served with a hibachi grill at your table

• 15

Beef Umeshiso Age

sliced rib eye rolled with ume and shiso tempura style

• 14

Gyoza Fry

Pork and chicken filled potstickers, deep fried, served with dipping sauce.

• 9.75

Gyutan Kushiyaki

lightly salted beef tongue, skewered and grilled, season with lemon

• 9

Chicken Karaage

soy marinated thigh meat karaage fried and served with a spicy mayo dipping sauce

• 11

Beef Asparagus Roll

asparagus rolled in sliced rib eye, with teriyaki sauce

• 14

Gyoza

pork filled potstickers, pan fried, served with dipping sauce

• 9.75

Karubi Shichimiyaki

short ribs marinated in sweet soy sauce and grilled

• 12

Agedashi Tofu

with a spicy garlic sauce or mild tempura sauce; your choice. spicy selection is vegetarian^

• 10.5

Tofu Tobanyaki

tofu steamed together with ground mountain yam, bonito and soy. request without bonito for a vegetarian option

• 12

Kinoko Yak-Ko^

kinoko mushrooms, chilled tofu and a yuzu kosho ponzu sauce

• 8.7

Kaiso Salad^

seaweed salad in a light sesame oil

• 6.5

Edamame^

boiled soybeans, lightly salted

• 5.5

Vegetable Gyoza Fry^

fried vegetable filled japanese style potstickers served with dipping sauce

• 9.75

Nasu Mizore

fried eggplant, ground daikon, fresh shoga ginger root and tempura sauce

• 10.75

Nasu Dengaku^

fried eggplant, sweet miso sauce and kurogoma

• 10.75

Horenso Goma Aye^

steamed pressed spinach tossed in a goma sauce

• 8

Kinoko Foil Yaki

enoki, shimeji and shiitake mushrooms in a butter sauce

• 10.5

Awabi

Abalone

• 5
• 10

Aji

Jack Mackerel

• 5
• 10

Albacore

Seared white tuna

• 3.6
• 7.2

Amaebi**

Sweet prawn

• 5.1
• 10.2

Ebi

Shrimp

• 3.3
• 6.6

Engawa

Halibut dorsal

• 3.8
• 7.6

Fire Salmon

Torched marinated salmon belly

• 4.4
• 8.8

Hamachi

Yellowtail

• 3.6
• 7.2

Hamachi Belly

Yellowtail belly

• 3.8
• 7.6

Hirame

Halibut, extra charge with shiso

• 3.8
• 7.6

Hokki

Surf clam

• 3.3
• 6.6

Ika

Squid, extra charge with quail eggs

• 3.4
• 6.8

Ikura**

Salmon roe

• 4.2
• 8.4

Kaibashira

Scallop

• 4.2
• 8.4

Kani

Snow crab meat

• 4
• 8

Katsuo

Seared bonito

• 4.3
• 8.6

Madai

Fresh Snapper from Japan

• 4.3
• 8.6

Maguro

Tuna

• 3.7
• 7.4

Saba

Mackerel

• 3.3
• 6.6

Sake

Salmon, Marinated

• 3.7
• 7.4

Tako**

Octopus

• 3.6
• 7.2

Tamago**

Egg Omelet

• 3.5
• 7

Tobiko

Flying fish roe, extra charge with quail eggs

• 3.4
• 6.8

Toro

Tuna belly

• 9.9
• 19.8

Unagi**

BBQ Fresh water eel

• 4.25
• 8.5

Uni

Sea urchin, extra charge with quail eggs

• 8
• 16

Uzura

Quail egg

• 1
• 2

Wasabi Tobiko**

Spicy flying fish roe

• 3.3
• 6.6

Spicy Atlantic Roll

Grilled salmon skin, spicy sauce and kaiware rolled with raw salmon and topped with tobiko

• 10

Spicy California Uramaki

Snow crab meat, avocado and spicy sauce topped with tobiko

• 9.5

Spicy Citrus Scallop

Raw scallops, tobiko and spicy sauce rolled with salmon and topped with slivered lemon

• 11.8

Spicy Deep Fried Tuna Roll

Tuna and avocado rolled together then fried. Rolled with spicy sauce and lettuce, topped with goma

• 11.7

Spicy Ebi Almond Roll

Lightly fried almond covered shrimp rolled with lettuce, cucumber and spicy sauce

• 12

Spicy Ebi Tempura Roll

Shrimp tempura rolled with avocado, spicy sauce and lettuce topped with tobiko

• 12

Spicy Grilled Salmon Skin Roll

Grilled salmon skin, green onion and spicy sauce

• 8

Spicy Negi Hama Roll

Yellowtail, green onion and spicy sauce

• 8.8

Spicy Oyster Uramaki

Lightly fried oyster rolled with tobiko, cucumber, lettuce and spicy sauce

• 9.6

Spicy Salmon Roll

Raw salmon, green onions and spicy sauce

• 8.8

Spicy Scallofornia Roll

Snow crab, avocado, scallop and spicy sauce broiled

• 12.5

Spicy Scallop Roll

Scallop, tobiko and spicy sauce

• 9.4

Spicy Spider Roll*

Deep fried soft shell crab rolled with avocado, spicy sauce and lettuce topped with tobiko

• 14.3

Spicy Tuna Roll

Red tuna, cucumber and negi rolled with spicy sauce

• 9

Alaska Roll

Salmon, cucumber & avocado

• 9.1

Arizona Roll

California uramaki with wasabi flying fish roe (green tobiko)

• 9

Atlantic Roll

Grilled salmon skin and kaiware rolled with raw salmon and topped with tobiko

• 9.3

California Uramaki

Snow crab meat rolled with avocado topped with tobiko

• 9

Deep Fried Tuna Roll

Tuna and avocado rolled together then fried. Rolled withlettuce and topped with goma

• 11

Dragon Roll*

Ebi tempura on the inside with BBQ eel & avocado on the outside

• 15

Ebi Avocado Roll

Shrimp and avocado

• 7.7

Ebi Tempura Roll

Shrimp tempura rolled with avocado and lettuce topped with tobiko

• 11.5

Futo Maki*

Spinach, shiitake mushroom, eel, eggs, kanpyo & oboro

• 8.7

Fire Dragon Roll*

Ebi tempura wrapped with avocado and torched marinated salmon topped with ikura and slivered negi

• 15.6

Kawakawari Maki

Grilled salmon skin, pickled gobo root, shiso leaf, avocado, kaiware and green onion

• 9.9

Negi-Hama Maki

Yellowtail & green onion

• 7

Oyster Uramaki

Lightly fried oyster rolled with tobiko, cucumber and lettuce

• 8.4

Rainbow Roll

Tuna, salmon, shrimp and yellowtail rolled with avocado and cucumber

• 12.4

Saba Gari Maki

Mackerel and ginger

• 7

Sake Kawa Maki

Grilled salmon skin roll & green onion

• 7

Scallop Tempura Roll

Tender scallop tempura rolled with tobiko and cucumber

• 9.4

Spider Roll*

Deep fried soft shell crab rolled with avocado and lettuce topped with tobiko

• 13.7

Tekka Maki

Tuna roll

• 7

Toro Maki

Fatty tuna

• 13

Unagi Almond Uramaki*

BBQ fresh water eel and almond with tempura flake

• 12

Unagi Avocado Roll

BBQ fresh water eel and cucumber rolled with avocado (

• 12

Unagi Avocado Hand Roll

BBQ fresh water eel, avocado and cucumber hand roll

• 8

Unakyu Maki

BBQ fresh water eel & cucumber

• 8

Wasabi Tuna Kawari Maki

Fried unagi and wasabi tobiko rolled with tuna and avocado drizzled with unagi sauce (6 pcs)

• 14

Aspara Tofu Maki^

Asparagus and bell pepper tempura with kinoko mushrooms, tofu and lettuce wrapped in soy paper

• 12.4

Avocado Maki^

• 6

Avocado Cucumber Maki^

• 6

Jumbo Roll*^

Spinach, cucumber, avocado, shiitake and pickled daikon

• 9.9

Kappa Maki^

Cucumber

• 6

Kinpira Uramaki^

Mountain gobo root and carrot prepared in a soy sauté with avocado and asparagus tempura

• 9.9

Natto Maki^

Fermented beans

• 7

Shiitake Maki^

Cooked shiitake mushroom

• 6

Shinko Maki^

Pickled radish

• 6

Ume Shiso Kyuri Maki

Pickled sour plum, beef steak leaf and cucumber

• 6

Yamaimo Shiso Maki

Mountain yam & beef steak leaf

• 7

Vegetable Tempura Roll^

Carrot and green bean tempura with avocado and lettuce

• 9.9

Spicy Yaki Yasai Maki^

Jalapeno tempura and crisp fresh cucumber rolled with grilled bell peppers marinated in a jalapeno sauce

• 12

Fuki Mori

An exotic selection of nigiri and gunkan sushi. Not for the novice!

• 42

Sushi Donburi

Sashimi cut fish on a bed of seasoned sushi rice. Choose up to 2 fish: tuna, hamachi, salmon caviar (ikura), salmon or albacore. Served with ippin tastings prepared by the chef

• 25

Kanto Chirashi

A full variety of sashimi cut fish served with specially seasoned rice with kizami nori, shiitake, oboro and tamago

• 35

Fuki Chirashi

Torched fire salmon belly, fresh uni, ikura and sliced toro all on a bed of seasoned sushi rice with kizami nori, oboro and tamago.

• 84

Iso Yose Mori

17 pieces of selected sashimi. A recommended entrée portion for one or appetizer for two

• 45

Salmon Marinade

Thinly sliced salmon belly and white onions in a specially prepared vinegar marinade, Appetizer portion

• 20

Seven

Choose up to two: tuna, salmon, albacore or hamachi cut sashimi style. Appetizer portion

• 25

Chop chop salad

Spring mix salad with sashimi bits topped with toasted pine nuts and served with a sweet rice vinegar and olive oil dressing

• 17

Sashimi Yonshu Mori

Appetizer for One: 3 tuna, 2 salmon, 1 albacore, 1 shiromi usuzukuri

• 23

Shiromi Usuzukuri

Thinly sliced halibut or madai served with momijioroshi, negi and ponzu dipping sauce

• 24

Albacore Tataki

Seared white albacore tuna sliced with onions and served in a ponzu, momijioroshi and negi sauce. Appetizer portioned

• 17

Big Eye Garlic Tataki

Chili pepper crusted seared tuna served on fried renkon chips doused in a garlic ponzu sauce, topped with black tobiko

• 17

Kaiso Salad^

Seaweed salad in a light sesame oil

• 7

House Salad^

Mixed greens with our famous sesame dressing

• 5

Sunomono Moriawase

Snow crab, ebi and tako with our cucumber sunonomo

• 12

Chop chop salad

Spring mix salad with sashimi bits topped with toasted pine nuts and served with a sweet rice vinegar and olive oil dressing

• 17

Mixed Tsukemono^

Assorted Japanese pickles

• 9.6

Miso Soup

Our house recipe; white miso soup complimented with green onion, white onion, wakame and fried tofu

• 5

Chawanmushi

Hot egg custard with seafood and vegetables. Please allow 20 minutes to cook

• 11

Shiitake Dobinmushi

Clear soup with shiitake mushrooms served in a ceramic kettle. Please allow 20 minutes to cook

• 16

Suimono Soup

Tangy clear soup with hints of yuzu

• 7

Seafood Kaminabe

Assorted seafood in a fish based broth cooked at your table in a paper nabe pot

• 25

Assorted Tempura & Teriyaki Combination

Assorted vegetables and shrimp tempura complimented with your choice of beef, salmon or chicken teriyaki. Served with ippin tastings prepared by the chef

• 28
• 27
• 26

Sukiyaki

Tofu, vegetables and yam noodles simmered in a sweet shoyu broth with your choice of beef or chicken. Served with ippin tastings prepared by the chef. Vegetable selection with tofu, noodles and a variety of vegetables. For one person. Served with ippin tastings prepared by the chef. Wagyu Beef Sukiyaki Table Cooking is also available for two or more guests.

• 25
• 28
• 28
• 65

Sashimi Moriawase Set

A selection of the most enjoyed fishes; tuna, salmon, hamachi, shiromi and albacore. Served with ippin tastings prepared by the chef

• 37

Sushi Experience

A box set complete with nigiri sushi, sashimi, California Uramaki, fried calamari and two daily appetizers. Perfect for the novice

• 37

Makunouchi Set

Enjoy this diverse selection of items prepared by the chef. Each touches upon a different style of Preparation

• 39

Kaminabe Dinner Set

Seafood Kaminabe; assorted seafood in a fish based broth cooked at your table in a paper nabe pot. Complimented with cold green tea buckwheat noodles marinated in a wasabi oil. Served with ippin tastings prepared by the chef. Not served with steamed rice

• 34

Prawns & Scallop

Scallops, prawns, broccoli, shiitake mushrooms and onions sautéed in a rich sake, miso, butter lemon sauce

• 28

CHICKEN KOBASHII SET

Soy marinated thigh meat karaage fried and served with a spicy mayo dipping sauce. Set lunch comes with miso soup, steamed rice and three daily ippin tastings

• 17

NASU MISO SET

Fried eggplant, sweet miso sauce and kurogoma. Set lunch comes with miso soup, steamed rice and three daily ippin tastings.

• 17

NIKU & YASAI CURRY RICE SET

Tender rib eye beef and dry fried su-age vegetables with curry sauce and steamed rice. Served with miso soup.

• 17

CHICKEN KATSU DONBURI SET

Chicken filet fried panko style simmered in a sweet soy sauce with egg and onions over rice. Donburi set is served with three daily ippin tastings and miso soup.

• 17

OYAKO DONBURI SET

A special combination of chicken and egg over rice. Donburi set is served with three daily ippin tastings and miso soup.

• 17

FUKI RAMEN

Changing ramen selection: Pork Ramen, Miso Ramen, Shio Ramen, Shoyu Ramen. Please check which selection is available tonight with your server.

• 18

UDON

Udon noodles with your choice of niku (rib eye), yasai (steamed tofu and American vegetables), tempura (shrimp and vegetables) or tori (chicken).

• 17

NABEYAKI UDON

Udon noodles with shrimp and vegetable tempura, fishcake and vegetables.

• 19

SANSAI UDON

Thick white noodles in a hot broth served with Japanese vegetables.

• 19

HOT CHASOBA

Green tea buckwheat noodles served in a warming broth. Choose tempura or Japanese sansai vegetables.

• 19

COLD CHASOBA

Green tea buckwheat noodles served in a dipping sauce with wasabi and negi to season. Choose tempura or Japanese sansai vegetables.

• 19

FUKI LUNCH SET #9^

Mini Yasai Chirashi^ sushi rice with shiitake, kizami nori, goma, cucumber, yamagobo and pickled daikon Goma Hiya Tofu^ chilled tofu, kinoko Japanese mushrooms drizzled with a sesame sauce and scallions

• 19

FUKI LUNCH SET #10

Mini Assorted Tempura shrimp and vegetables prepared tempura style California Uramaki snow crab and avocado rolled inside out (4 pieces)

• 19

FUKI LUNCH SET #11

Mini Salmon Soboro minced salmon cooked in soy served over shredded cooked tamago and topped with inure Mini Chicken Teriyaki grilled chicken drizzled with teriyaki sauce

• 19

FUKI LUNCH SET #12

Mini Unadon BBQ fresh water eel over steamed rice served with kinshi shredded tamale Mini Salmon Shioyaki salt grilled salmon filet garnished with oroshi ground radish

• 19

FUKI LUNCH SET #14

Mini Vegetable Tempura assorted vegetables prepared tempura style Avocado Cucumber Uramaki avocado and cucumber rolled inside out (4 pieces)

• 19

Assorted Tempura

Prawns & assorted vegetables prepared tempura style

• 20

Ebi Tempura

Prawns prepared tempura style

• 22

Vegetable Tempura

Assorted vegetables prepared tempura style

• 20.5

Chicken Katsu

Panko fried chicken thigh meat served with dipping sauce

• 20.8

Saba Miso Ni

Mackerel filets and tofu simmered in a specially prepared miso, ginger and mirin

• 23

Hamachi Kama

Yellowtail neck, tender meat, grilled shioyaki (shioyaki is gluten free) or teriyaki style (contains gluten). Limited availability

• 29

Salmon Filet

Grilled shioyaki (shioyaki is gluten free) or teriyaki style (teriyaki contains gluten)

• 25

Hamachi Kama Nizakana

Yellowtail neck and tofu simmered in a sweet shoyu and mirin sauce. Please allow 20 minutes for preparation. Limited availability

• 32

Chicken Teriyaki

Grilled chicken filet, thigh meat is used as it is more juicy

• 19.5

Beef Teriyaki

Grilled rib eye beef teriyaki style

• 29

Saba Shio

Mackerel filet grilled with salt

• 20

Oyako Ochazuke

Steamed rice complimented with arare, salmon and ikura. Pour the bonito fish based soup served in a ceramic kettle over

• 19

Zosui

Rice porridge and egg with your choice of chicken, crab or nameko mushroom

• 17

Ochazuke

Steamed rice complimented with arare and your choice of ume or salmon. Pour the bonito fish based soup served in a ceramic kettle over

• 16

Nabayaki Udon

Udon noodles with assorted tempura, fishcake and vegetables.

• 19

Udon

Udon noodles with your choice of niku (rib eye), yasai (steamed tofu and American vegetables), tempura (shrimp and vegetables) or tori (chicken).

• 17

Sansai Udon

Thick white noodles in a hot broth served with Japanese vegetables.

• 19

Fuki Ramen

Changing ramen selection: Pork Ramen, Miso Ramen, Shio Ramen, Shoyu Ramen. Please check which selection is available tonight with your server.

• 17

Hot Chasoba

Green tea buckwheat noodles served in a warming broth. Choose tempura or Japanese sansei vegetables.

• 19

Cold Chasoba

Green tea buckwheat noodles served in a dipping sauce with wasabi and negi to season. Choose tempura or Japanese sansai vegetables.

• 19

Gluten Free Teriyaki

Rib eye beef, chicken thigh or salmon filets served with specially prepared gluten free teriyaki sauce on the side. Served with steamed rice

• 19

Orizuru Nigiri

11 pieces of selected gluten free nigiri sushi

• 38

Senju Sashimi

A selection of the most enjoyed fishes; tuna, salmon, hamachi, shiromi and albacore. Served with steamed rice

• 37

MacRostie Napa Valley Pinot Noir Sonoma Coast^^

Very dark garnet in color, this pinot is juicy and ripe, nose of café mocha, clove and cherry cola. A Sustainable Winery

• 20
• 80

Lange Twins Pinot Noir^^

Aromas of strawberry and spice mergy with orange peel spice

• 13
• 52

Ventana Pinot Noir^^

Vibrant wild cherry, raspberry and cranberry flavors with hints of cedar, vanilla and smoke

• 11
• 44

Donati Merlot

Aromas of coffee and cocoa lead to cherry and cassis notes on the palate

• 13
• 48

Donati Cabernet

Barrel Aged. Aromas of dark cherry, leather and earth. Flavors of cherry and cocoa.

• 13
• 56

Ancient Peaks Paso Robles Zinfandel^^

Bright and juicy palate, flavors of black cherry, raspberry and plum. Sustainable Winery

• 12
• 48

Long Meadow Ranch Cabernet

Deep purple hue opens to sweetly extracted fruit on the nose and palate ranging from tart raspberry to concentrated cherry.

• 24
• 96

Long Meadow Ranch Rosé of Pinot Noir

Slowly fermented in until dry, this is a complex rose wine that is fresh and vibrant

• 18
• 72

Cannonball Eleven Merlot

Voluptuous and impressively structured with black cherry and red currant and raspberry fruit.

• 15
• 45

Cannonball Eleven Sauvignon Blanc

Vibrant aromas of guava, pineapple and passion fruit joined by waves of honeydew melon, tangerine and lychee flavors.

• 13
• 52

Long Meadow Ranch Sauvignon Blanc^^

Layers of fruit, green melon, cut grass and honeysuckle finishing with crisp pure fruit. Organic Grape Production

• 12
• 48

Mac Rostie Sonoma County Chardonnay

Bright floral and citrus aromas, like lemon custard. Rich and creamy with crisp apple and ripe pears. A Sustainable Winery

• 14
• 56

Benton Lane Willamette Valley Pinot Gris^^

Aromas of honeysuckle blossoms, melon and pears. Bright a refreshing to the palate with flavors of citrus, honeydew and gooseberry. Great pairing with shellfish

• 12
• 48

Takara Plum Wine

premium Japanese white wine, sweet plum and caramel flavors

• 10

Gancia Prosecco Sparkling Wine

Rich and persistent; fruity with reminders of ripe golden apple and maple flowers. Veneto, Italy

• 16

Bonterra Sauvignon Blanc

Intense aromas of citrus, kiwi and fresh cut grass greet the nose. Crisp acidity, refreshing

• 10
• 40

Long Meadow Ranch Anderson Valley Chardonnay

Complex flavors, revealing floral, pear and lemon notes. Long energetic finish.

• 20
• 80

Asahi Dry (on tap)

Imported kegs from Japan, Asahi Super Dry has a refreshing barely flavor and crisp aftertaste

• 6
• 9

Sapporo (on tap)

With lush use of aroma hops, this beer has a crisp taste, refreshing flavor and refined bitterness.

• 5.75
• 8.75

Hitachino Nest Beer

Enjoy the many different varietals from this brewery – available selections on our specials menu!

• 12

Echigo Premium Red Ale

Amber in color this beer boasts a citrus aroma while finely balancing sweet and bitter flavors

• 10

Kirin Light

Barley malt with European noble hops. Full bodied. 95 calories, 7.8g carbohydrates

• 6

Erdinger WeiBrau Non-Alcoholic Beer

A refreshing 'recovery drink' with essential vitamins such as folic acid and vitamin B12. Reduces fatigue, promotes energy yielding metabolism and supports your immune system. 0.5% ABV

• 6

Mochi Ice Cream

Please ask your server for today's selection

• 6

Ciao Bella Sorbets & Gelatos

All natural ingredients Please ask your server for available flavor

• 7

Green Tea Gelato

• 7
• 9
• 8

Kaiyo Mizunara Aged Cask Single Malt

Nose: Exotic note of tea and faint orange peel on the nose of the standard Kaiyo edition. Palate: soft and rather delicate palate brings more of the vanilla and oak character. Finish: The spices come out on the finish with lots of pepper, oolong

• 18

Kaiyo Single 7 Year Old Coffey Malt

Matured in the finest Mizunara oak casks. This whisky is gently matured in traditional style. Notes: honey, coconut and vanilla

• 10

Ichiro Malt Blended Whisky

Nose: Peach and dried apricot, sweet butterscotch, vanilla cream, citrus zest, Palate: Toffee first and foremost, with notes of barley malt, gingerbread: Medium length with vanilla and dried tropical fruit

• 22

Iwai Tradition

Nose: meaty with sweet barbeque and cinnamon, notes of deep syrupy bourbon without the heat. Some dark sherry and prunes Palate: malt candy and ripe tropical fruits Finish: tannic sautéed mushroom.

• 16

Iwai Blended Whisky

Nose: vanilla toasted oak with a touch of melon. Palate: vanilla pound cake and lychee. Finish: short finish

• 9

Kaiyo Peated Mizunara

Nose: smokey aroma with hints of fresh cherry blossom, ripe fruit and honey. Palate: coconut, pineapple and sweet florals Finish: quite longe and presents really clean with wafting smoke

• 17

Akashi White Oak Blended

Nose: Buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain.Palate: Cherry bakewells and walnut loaf. Sweet cereals with a dusting of nutmeg and black pepper. Finish: Medium length. Quite sweet with dried apricot and a touch of oatcake.

• 11

Seikyo "Takehara" Reflection of Truth

Junmai Mellow, mild and easy. Notes of clove honey on the nose.

• 13
• 19
• 156

Kubota Hekijyu Junmai Daiginjo

nutmeg, stewed pear and grape flavor with ripe pear, brandy and sugarcane on the nose. Available warmed or chilled. Nigata, Japan. SMV +2.0

• 15
• 22
• 182

Sho Chiku Bai Junmai Classic

full bodied, very dry with a mild aroma. Available hot only. Berkeley, California. SMV +3.0

• 6
• 11

Hakkaisan Premium Junmai Ginjo

crisp, dry flavor with an extremely clean finish.. Available warmed or chilled. Nigata Prefecture. SMV +5.0

• 17
• 24
• 203

Murai Nigori Genshu Sake

Bold, round and robust with a gentle sweet scent of vanilla followed by flavors of coconut and spice with a velvety finish.

• 19

Fukucho Seaside Sparkling Sake

Crisp notes of lemon-lime and apple aromas with a soft frothy finish. From the Hiroshima Prefecture.

• 57

Tomoshichi "Seven Friends" Junmai Nigori Unfiltered Sake

Light and mild, an unusual characteristic in a nigori. Full of floral and rice aroma. Semi dry.

• 35

Ryujin Dragon God Ginjo Sake

A lively unpasteurized 'nama' genshu sake. From the Gunma Prefecture.

• 48

Enter.Sake Sookuu Junmai

Clean fleshy rice notes tinged with sweet Asian pear. Pairs well with grilled meat, fish or savory dishes.

• 80

Yoshinogawa Daiginjo Sake

A very clean, complex and elegant sake. Matured at sub zero temperature for three years before releasing. From the Nigata Prefecture.

• 159

Bizen Maboroshi Junmai Ginjo

…floral, sweet melon and Asian pear aromas. SMV +3.5

• 68

Bizen Maboroshi Junmai Ginjo

…floral, sweet melon and Asian pear aromas.

• 68

Izumo Fuji Junmai

Soft, expansive and dry with a "dashi" like umami. SMV +4.5

• 60

Shichi Hon Yari Shizuku Junmai Daiginjo "The Seven Spearsmen"

Extremely limited sake made using the highest form of sake production – gravity drip technique. Nose filled with berry, mango, grape elements. SMV +5.0

• 150

Joto Daiginjo

Deep, clear and aromatic driven by notes of apple (derived from apple yeast)

• 45

Tozai Living Jewel Junmai

Flavors of white grape with hints of anise, medium bodied sake from the Kyoto Prefecture. SMV +6.5

• 25

Katsumi Tsuru Kimoto Extra Dry

Old traditional Kimoto style with umami sweetness on the palate. From the Hyogo Prefecture. SMV +7.0

• 26