Menu: Dinner

    Miso Soup
  • White miso with tofu, scallions and vegetables
    House Salad
  • Mixed greens and ginger dressing
  • Steamed soy beans with sea salt, add green tea salt, wasabi salt, yuzu salt or smoked soy salt for a extra $1.50
    Edamame Sampler
  • Steamed soy beans with your choice of salt. Sea salt, wasabi, green tea, yuzu or smoked soy
    Salmon Skin Salad
  • Mixed greens with kawaire sprouts, crispy Salmon skin and sesame onion dressing
    Kaiso Salad
  • Assorted seaweed with tosazu and grated sesame seeds
    Calamari Salad
  • Tempura battered Calamari over spring mix with a creamy yuzu dressing
    California Salad
  • Kani, Carrot, Cucumber and Avocado over mixed greens with a plum vinaigrette
  • Red miso soup
Small Bites
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    Kurobuta Pork Dumplings
  • Fried, steamed or pan seared
    Hibachi Scallops
  • Scallops with cherry tomatoes and red onions hibachi sauce
    Nasu Dengaku
  • Fried eggplant with ground chicken sautéed in white miso
    Vegetable Tempura Appetizer
  • Vegetable tempura with dashi soy and spicy sauce
    Kirin Ichiban Braised Short Ribs
  • Braised boneless short ribs with crispy noodles
    Spicy Paiche Tempura
  • with broccoli and cauliflower
    House Tofu
  • Tofu cooked at your table with wild mushroom sauce
    Wasabi Salmon
  • Wasabi peas encrusted salmon with wasabi cream and wasabi mashed pototes
    Shishito Chicken
  • Panko breaded chicken and fried served with shishito pesto and a kabocha hash
    Tuna roll
    Yellowtail & Scallion
  • crab stick
    Snow Crab California
    Shrimp and Eel Fiesta
  • Tempura shrimp, BBQ Eel, Avocado Salsa
    Double Shrimp Dragon
  • Tempura shrimp, wasabi cocktail sauce
    Sesame Salmon
  • Cucumber Mango roll, Salmon tartare, creamy sesame sauce
    Wasabi Tuna
  • Snow crab tempura, Tuna tartare, wasabi mayo
  • Yellowtail Jalapeno roll, Tuna Sashimi, Avocado salsa
  • Tuna, Salmon or Yellowtail
    Spicy Crunchy
  • Tuna, Salmon or Yellowtail
    Super Crunchy
  • Tuna, Salmon or Yellowtail
    Kennet Square Maki
  • Sauteed mushroom is butter wrapped in soy paper topped with truffled eel sauce and tempura crimini mushroom
    Tuna & Avocado
    Yellowtail & Avocado
    Eel & Avocado
    Salmon & Avocado
    Smoked Salmon & Avocado
    Smoked Salmon & Dried Fig
    Salmon Skin
    Wasabi Spider
    Tempura Shrimp
    Black Spider
    Futo maki
    Yellowtail Jalapeno Mango
    Rainbow Roll
    Dragon Roll
    Whole Tempura Spicy Tuna
Vegetable Maki
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    Vegetable Futo Maki
    Spicey Vegetable Tempura
    Black Cod Saikyoyaki
  • Miso marinated black cod w/ simmered root vegetable
    Berkshire Pork Chop Tonkatsu
  • Breaded Berkshire pork chop, Japanese slaw with miso katsu sauce
    Pan Seared Salmon
  • Pan seared salmon with a citrus and soy glaze and sake steamed bok choy
    Angus NY Strip
  • Roasted maitake-mushrooms and asparagus with matcha, wasabi and soy salt
    Wasabi Salmon
  • Wasabi peas encrusted salmon with wasabi cream and wasabi mashed pototes
Sushi Bar
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    Rittenhouse Three
  • S.S.T., Spicy Spider, and Spicy Crunchy Scallop
    Hamachi Tataki
  • Seared Hamachi over crispy tempura battered avocado roll with a red yuzu pepper sauce
    Japanese Crudo
  • Snapper sashimi served with Himalayan rock salt block, extra virgin olive oil, lime and shiso
  • Cucumber and avocado inside out roll with Bronzino finished with yuzu-soy sauce and hot sesame oil
    Wasabi Lobster
  • Shrimp California, inside out with wasabi tobiko topped with lobster salad and mango chili sauce
    Tuna Usuzukuri
  • Big eye Tuna with truffle ponzu, soy marinated wasabi leaves, wasabi micro greens and a drizzle of spicy sauce
    Hamachi Tataki
  • Seared Hamachi over crispy tempura battered avocado roll with a red yuzu pepper sauce
    King Crab Oshizushi
  • King Crab tossed with scallions, crispy shallots and masago mayo over sushi rice with soy butter
    Vetri Roll
  • Crunchy Eel roll with scallions and shiso wrapped in daikon drizzled with a truffle eel sauce and topped with cucumber noodles tossed in an uni sauce. Served with uni sauce that is bruleed on the plate.
    Bibou Roll
  • Tempura haricot vert bean and fennel maki topped with escargot sauteed with edamame beans, shallots and shiho in a soy dashi butter.
    Zahav Roll
  • A joint effort between Chef Michael Solomonov and Sushi Chef Zama. 4 mini hand rolls wrapped in a red shiso flecked soy paper stuffed with sushi grade albacore tuna, shiso leaf and a house made black sesame hummus. Served with edamame falafel and a yuzu tzatziki sauce.
    Philly Style
  • Using premium Japanese beef Washugyu,and provolone with spicy mayo and bibb lettuce wrapped in red pepper flaked soy paper. This roll is served with horseradish aioli and of course you can get it wit or witout.
    Yuzu miso Salmon
  • Norwegian salmon sashimi with yuzu miso mustard sauce, micro greens and salmon roe.
    Hamachi Ponzu
  • Yellowtail sashimi with soy pickled jalapeno and ponzu sauce.
    Tuna Tataki
  • Togarashi seared tuna with a honey miso sauce and topped with micro greens, radishes and beets.
    Citrus Fluke
  • Fluke Sashimi with fresh squeezed lime juice, smoked salt and paddle fish caviar.
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    Sushi Combination
  • 1 maki with chef's selection of 9 nigiri
    Jose Garces Chirashi
  • Grilled diver scallops, baby Spanish octopus, and head on Madagascar shrimp over saffron infused sushi rice with Hamachi and Madai sashimi, Japanese Kurobuta pork chorizo, edamame and avocado. Drizzled with an espelette pepper aioli and topped with mixed fresh herbs. A portion of the profits will be donated to the Garces Foundation.
  • Chef's selection 16 piece sashimi
    Sushi & Sashimi Combination
  • Chef's selection maki, 9 sashimi and 7 nigiri
    Sashimi Appetizer
  • 9 pieces of Chef's selection sashimi
Japanese Classics
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    Negi Toro Scallion
    Natto Hand Roll
    Maguro Natto Hand Roll
    Ika Natto Hand Roll
    Ika Mentai Hand Roll
A La Carte
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    Blue Fin
    Norwegian Salmon
    Fresh Water Eel
    Salt Water Eel
    Egg Omelet
    Red Snapper
    Albacore Tuna
  • with plum jelly, ponzu, and chili sauce
    Sea Urchin
    Salmon Roe
    Wasabi Tobiko
    Flying Fish Roe
    King Yellowtail
    Japanese Mackerel
    Spanish Mackerel
    Scallop whole
    Salmon Toro
    Hawaiian Young Yellowtail
    Black Cod Dice
  • Miso marinated black cod with pickled vegetable and Belgium endive
    Seared Salmon
  • Pan Seared salmon with citrus and soy glaze and sake steamed bok choy
    Chicken Skewers
  • Over fried brussel sprouts with truffled cashews, parmesan cheese and yuzu salt with yuzu pepper sauce
    NY Strip Strips
  • Roasted maitake-mushrooms and asparagus with matcha, wasabi and soy salt
    Japanese Steamed Monkfish
  • Monkfish steamed with ginger and scallions and served with a truffled edamame sauce