Miso Soup
- White miso with tofu, scallions and vegetables
House Salad
- Mixed greens and ginger dressing
Edamame
- 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
Chawan Mushi
- Egg custard with chicken, shrimp and matsutake mushrooms
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
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
Surfer
- Yellowtail Jalapeno roll, Tuna Sashimi, Avocado salsa
Spicy
- Tuna, Salmon or Yellowtail
Spicy Crunchy
- Tuna, Salmon or Yellowtail
Super Crunchy
- Tuna, Salmon or Yellowtail
Smoked Salmon & Dried Fig
Yellowtail Jalapeno Mango
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
Roasted Chicken Breast
- Over sauteed watercress and shallots with a garlic and thyme roasted fingerling potatoes and a yuzu pepper sauce.
Angus NY Strip
- Roasted maitake-mushrooms and asparagus with matcha, wasabi and soy salt
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
Bronzizzle
- 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.
Takowasa
- Baby Spanish octopus with soy marinated chopped wasabi stem.
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.
Sashimi
- 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
Oysters
- with plum jelly, ponzu, and chili sauce
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
Recent Tweets:
