restaurant
Discover Our Menu
寿司
Starters
SEAWEED SALAD
MISO SOUP
KURO ‘Black’ EDAMAME w/Sea Salt
Slightly brown-green, popular ‘delicacy’ in Japan, much tastier
CUCUMBER SPIRAL SALAD
cucumber spirals, seaweed salad, dried bonito ribbons, daikon threads, house ponzu
TEMPURA BRUSSEL SPROUTS or STRING BEANS
choice of spicy mayo or smoky tempura sauce
AGE DASHI TOFU
tender tofu fried and served w/soy dashi, daikon, bonito
JUMBO KRISPY CHICKEN WINGS (6)
light crunchy batter + ginger-garlic soy glaze or spicy
CHICKEN KARA AGE
marinated hand-carved chicken thighs, dusted, fried
SMOTHERED TATER TOTS
$8.00
10-ingredient spicy mayo, pork chashu, scallions, bonito
KAIJU ‘Monster’ GYOZA (4)
$8.00
ground pork, garlic, Asian chives, cabbage, ginger, garlic
PORK BELLY BAOS (Steamed buns)
$9.00
thick-cut chashu, cucumber, scallion, mayo, black pepper
SHRIMP (2) & VEGGIE TEMPURA APPETIZER
$7.50
SHRIMP TEMPURA (4) APPETIZER
$10.00
TAKOYAKI (Diced octopus in a ‘batter hush puppie’)
$8.00
GRILLED HAMACHI KAMA
$12.00
yellowtail jaw, salt, served with ponzu & lemon
SASHIMI APPETIZER*
$13.00
AHI TUNA POK’E BITES*
$12.00
chopped ahi, seaweed salad, ginger, sesame, soy sauce, toasted sesame oil, scallions
SPICY TUNA CRYSTAL ROLLS* (spicy)
$11.00
chopped ahi, shrimp, scallions, shiso, spicy sauce, leaf lettuces, Viet-style rice flour wrap
JUMBO CRAB STAC (spicy)
$19.00
super lump crab, fresh mango, avocado, soy-mustard dressing, chive puree (Sriracha optional)
Kitchen Entrées
(with miso soup, house salad, & rice)
KATSU (2 Fried Panko Encrusted Cutlet)
$16.50
Chicken
CHAR-GRILLED TERIYAKI
$16.50/20.00
chicken breast or salmon
TEMPURA Assorted Vegetables
$14.00
TEMPURA Chicken w/Assorted Vegetables
$17.00
TEMPURA Shrimp (4) w/Assorted Vegetables
$18.00
JAPANESE CURRY
$12.00/14.50
vegetables/chicken
CURRY w/KATSU CHICKEN
$16.00
NABEYAKI UDON 鍋焼きうどん (w/ house salad)
$14.00
Shrimp tempura, spinach, mushroom, scallions, carrots, naruto maki, garlic chicken breast, 1/2 hanjuku ‘lava’ egg*
GRILLED SALMON* SALAD (w/ miso soup
$20.00
cucumber, beets, radish, almonds, cheese, tarragon-basil cream
Ramen
Our signature toro chashu is hand-carved from day fresh whole pork belly, rolled, tied, braised 7 hours, wrapped, chilled, sliced, and torched then charbroiled to smoky perfection for every order. It’s a lot of work, but the results are undeniable. Our 100% clean broths are made of natural ingredients. Never MSG, disodium inosinate, disodium guanalyte, disodium succinate or manufactured chemicals. Natural enough for even a newborn.
All ramens topped with: charred garlic oil, charrred garlic sprinkles, menma, bean sprouts, benishoga, chopped scallions, and nori.
Washington Post’s “Best Shio Ramen”
What is Shio? – Shio is the Japanese word for salt. Our shio base is made from apples, garlic, ginger, and onions braised for 6 hours.
PORK SHIO 鹽
$13.00
chicken stock + 2 pc pork toro chashu
CHICKEN SHIO 鹽
$13.50
chicken stock + grilled chicken breast
VEGETABLE SHIO or SHOYU 鹽
$15.00
chicken stock + spinach + broccoli + shitake + kikurage + tofu + skillet corn
TORO CHASHU RAMEN トロ焼豚ラーメン
Chicken shoyu broth and our wavy noodles completely covered
with many slices of toro chashu. Topped with scallions, bean
sprouts, benishoga. Want tonkotsu broth? +1 The kitchen can split
the bowl with a little more soup, a little more chashu, a little more toppings
for you. +2
TONKOTSU 豚骨
$15.00
pork stock + pork chashu flavor base + 2 pc pork toro chashu
PORK SHOYU 醤油
$13.00
chicken stock + pork chashu flavor base + 2 pc pork toro chashu
MISO 味噌
$15.00
pork stock + 3-miso blend + 2 pc pork toro chashu
CHICKEN SHOYU 醤油
$13.50
chicken stock + pork chashu flavor base + grilled chicken breast
KIZUNA RAMEN 豚骨
$17.00
pork stock + 3 pc toro chashu + whole hanjuku LAVA egg
SHIRATAKI 白滝
$1.50
Noodles made from white yam. Chewy, springy translucent.
KAEDAMA 替え玉
$3.00
Extra bowl of noodles
Ramen Extras
- Pork Toro Chashu (2) –
- Menma (Bamboo Shoots) –
- 1/2 Hanjuku ‘LAVA’ Egg* –
- Whole Hanjuku ‘LAVA’ Egg* –
- Black Shitake Mushroom –
- Beni Shoga (Red Ginger) –
- Flavor Amp/Spice Bomb –
- Crunchy Fried Shallots –
- Kikurage Mushroom –
- Kamaboko & Naruto –
- Shrimp Katsu (2) –
- Scallions –
- Bean Sprouts –
- Tofu –
- Broccoli –
- Butter –
- Garlic –
- Buttered Corn –
- Nori –
- Spinach –
- Grilled Chicken –
With Rice = 2 pc Nigiri
No Rice = 3 pc Sashimi (+$3.5)
No Rice = 3 pc Sashimi (+$3.5)
Amaebi (Sweet Shrimp)
$9.50
Ebi (Steamed Shrimp)
$6.00
Hamachi (Yellowtail)
$8.00
Hokkigai (Arctic Surf Clam)
$6.00
Hotate (Jumbo Hokkaido Scallop)
$9.00
Ika (Squid)
$6.50
Ikura (Salmon Egg)
$9.00
Inari (Marinated Tofu)
$5.00
Iwana (Arctic Char)
$8.00
Kanikama (Crab Stick)
$6.00
Kanpachi (Amberjack)
$8.00
Madai (Japanese True Sea Bream)
$9.00
Bincho Maguro (Albacore Tuna)
$7.00
Hon-Maguro (Bluefin Tuna)
$9.50
Maguro (Ahi Yellowfin Tuna)
$8.50
Maguro O-toro (Fatty Tuna)
M.P.
Masago (Capelin Eggs)
$6.00
Mentaiko (Spicy Pollock Roe)
$8.00
Namasake (Faroe Island)
$8.50
King Salmon (New Zealand)
$9.00
Saba (Boston Mackeral)
$5.50
Seared Salmon Belly (limited)
$8.50
Spicy Scallop
$9.00
Spicy Tuna Pok’e Cups
$9.50
Sunazuri (Yellowtail Toro) (limited)
$10.00
Suzuki (Japanese Sea Bass)
$8.50
Tako (Octopus)
$6.50
Tamago Housemade (Omelet)
$6.00
Tobiko (Flying Fish Eggs)
$7.50
Red, Yellow, Green or Black
Unagi
$9.00
(Freshwater Eel)
Uni (Sea Urchin)
M.P.
Hokkaido, Maine, California
White Tuna (Escolar)
$6.50
Everyday Rolls
(cut into 6 pcs) H = seaweed outside
Avocado (H)
$5.50
California
$7.00
(add masago +1.5)
California w/super lump blue crab
$9.50
Cucumber (H)
$5.00
Tri-Veggie
$6.00
(asparagus, avocado, cucumber, furikake
Salmon (H)
$6.00
Salmon + Avocado
$8.00
Spicy Salmon
$8.00
Tuna (H)
$6.50
Spicy Tuna
$7.50
Tuna + Avocado
$8.00
Nova Lox Japanese-style
$9.00
(Nova smoked salmon, cheese, avocado, scallions)
Eel + Avocado or Cucumber
$8.00
Kanpyo + Shitake
$5.50
Yellowtail + Scallions (Negi Hamachi)
$7.00
Sriracha Salmon Skin
$7.00
(salmon skin, yamagobo, shiso, scallions)
Shrimp Tempura w/avocado & spicy mayo
$10.00
Soft Shell Crab or Spider Roll
$14.00
(avocado on top, scallions, soy-wasabi aioli)
Spicy Scallop Roll
$11.00
(w/spicy mayo, crunchies, scallion)
Rainbow
$14.00
(california,salmon, tuna, white tuna, shrimp)
Special Tastings
Ankimo (Monkfish L iver)
$11.00
Pâté, sliced served w/ponzu, scallions, & daikon
Tuna Nigiri Trio
$21.00
2 pc albacore tuna, 2 pc ahi, 2 pc bluefin
Orange Fish Trio
$20.00
2 pc salmon, 2 pc arctic char, 2 pc king salmon
Yellowtail Carpaccio
$18.00
expertly sliced premium hamachi, topped with jalapeño and housemade ponzu
KIZUNA Signature Rolls
(Red = Spicy)
KIZUNA
$18.50
spicy chutoro, avocado, crunchies, in soy paper with white tuna and maguro on top, seared mayo, kochujang, mango glaze, red & green tobiko
ROCK’S LOBSTER
$19.00
lobster tempura, sundried tomato, asian pear, asparagus, wasabi tobiko, wasabi tartar sauce
PIGGIE IN & OUT
$17.50
shrimp tempura, asparagus inside, topped with avocado, grilled salmon, crumbled bacon, spicy mayo, BBQ eel glaze
CATERPILLAR
$16.50
shrimp tempura, asparagus w/avocado slices on top and small dollops of housemade spicy mayo
RUBY DRAGON
$23.00
spicy blue crab salad w/scallions, and tempura crunchies inside, outside layered with avocado, o-toro, and tobiko
VEGAS STRIP
$2.50
tamago and unagi inside, outside tuna, yellowtail, salmon, & avocado, topped w/ tobiko & nori
ONYX DRAGON
$20.50
kanikama, avocado, and cucumbers inside, a BBQ unagi eel filet and scallions over the top
TUNA ALL DAY
$17.50
tuna pok’e mix and cucumbers inside; ahi, albacore, and white tunas layered on outside. Tobiko, eel glaze and mango sauce.
ONO
$15.50
california roll with tempura crunchies, fresh tuna, spicy mayo, eel glaze, scallions
KANI KANE
$16.50
shrimp tempura, avocado, topped w/kanikama, duo of tobiko, BBQ eel sauce, kewpie mayonnaise and blazed with a torch
RED LIGHT, GREEN LIGHT
$17.50
spicy blue crab w/avocado, topped w/tuna, salmon, tri-colored tobiko. Fried potato matchsticks, spicy mayo, eel glaze
TIGER VINE
$16.50
a spicy mix of octopus, tuna, and yellowtail, tempura crunchies in the middle, draped with avocado & shrimp, mango glaze & BBQ eel sauce
VOLCANO
$17.50
avocado slices over a California roll surrounds a mountain of baked spicy scallop
INFERNO
$16.50
shrimp, tuna, white tuna, cilantro, chives, jalapeño & habanero masago, sriracha, kochujang, crunchy
RED & WHITE
$17.00
spicy combination of tuna, white tuna, shrimp and tempura crunchies, draped w/ tuna and white tuna, drizzled w/ gochujang, mango, and scallions
THE LAW
$19.00
inside - spicy crab and avocado salad, outside is draped with premium white tuna that is then seared. Finished with red & black tobiko, jalapeño and drizzled w/ wasabi tartar sauce and soy-mustard sauce
DYNO-MITE
$16.50
6 pc white tuna hosomaki roll, topped w/spicy mayo, super lump blue crab, tempura crunchies, baked and finished with tobiko
ULTIMO
$19.50
soy paper, tuna, avocado, fresh jalapeño, spicy mayo on the inside. Over the top, super lump blue crab, fried potato sticks, tobiko, and edible gold flakes
SHRIMP PICANTE
$13.00
marinated large shrimp, jalapeno, jalapeno masago, cilantro, and side of sweet-spicy kochujang sauce (in 6 pieces)
WONDER
$23.00
spicy scallop & cucumber inside, covered with salmon, torched and finished w/Japanese chive aioli, soy mustard, and drops of eel sauce. Jalapenos & tobikos on top
Sushi Platters / Combos
Sushi Moriawase (california roll + assorted nigiri)
Sushi Moriawase Regular 6 pcs
$25.00
(california roll + assorted nigiri)
Sushi Moriawase Regular 10 pcs
$31.00
(california roll + assorted nigiri)
Sashimi Moriawase Regular 12 pcs
$28.00
(chef’s assorted fresh fish)
Sashimi Moriawase Regular 16 pcs
$35.00
(chef’s assorted fresh fish)
Chirashi Regular
$26.00
(chef’s selection sashimi over rice)
Chirashi Luxe
$46.00
(o-toro, uni, madai, and more)
Tekka Don
$26.00
(maguro + spicy tuna tartar over rice)
Namasake Don
$25.00
(salmon + spicy salmon over rice)
Unaju
$25.00
(BBQ eel served over sushi rice)
Flying Dragon
$80.00
(dragon roll, 15 pc nigiri & 6 pc sashimi)
Jewels of the Sea
$50.00
(california roll draped w/tuna slices, 9 pc chef’s premium nigiri - uni, o-toro, hokkaido scallop, etc)
Tuesday - Friday, 11:30 AM - 2:30 PM
(Substitutions may have additional charge)
(Substitutions may have additional charge)
From The Sushi Bar
with miso soup OR house salad
KIZUNA
$18.50
spicy chutoro, avocado, crunchies, in soy paper with white tuna and maguro on top, seared mayo, kochujang, mango glaze, red & green tobiko
ROCK’S LOBSTER
$19.00
lobster tempura, sundried tomato, asian pear, asparagus, wasabi tobiko, wasabi tartar sauce
PIGGIE IN & OUT
$17.50
shrimp tempura, asparagus inside, topped with avocado, grilled salmon, crumbled bacon, spicy mayo, BBQ eel glaze
CATERPILLAR
$16.50
shrimp tempura, asparagus w/avocado slices on top and small dollops of housemade spicy mayo
RUBY DRAGON
$23.00
spicy blue crab salad w/scallions, and tempura crunchies inside, outside layered with avocado, o-toro, and tobiko
VEGAS STRIP
$2.50
tamago and unagi inside, outside tuna, yellowtail, salmon, & avocado, topped w/ tobiko & nori
Lunch Bento Box
with miso soup, rice, salad, 3 pc california roll
KIZUNA
$18.50
spicy chutoro, avocado, crunchies, in soy paper with white tuna and maguro on top, seared mayo, kochujang, mango glaze, red & green tobiko
ROCK’S LOBSTER
$19.00
lobster tempura, sundried tomato, asian pear, asparagus, wasabi tobiko, wasabi tartar sauce
PIGGIE IN & OUT
$17.50
shrimp tempura, asparagus inside, topped with avocado, grilled salmon, crumbled bacon, spicy mayo, BBQ eel glaze
CATERPILLAR
$16.50
shrimp tempura, asparagus w/avocado slices on top and small dollops of housemade spicy mayo
RUBY DRAGON
$23.00
spicy blue crab salad w/scallions, and tempura crunchies inside, outside layered with avocado, o-toro, and tobiko
Fast Lunch Donburi
with miso soup OR house salad
Sushi Moriawase Regular 6 pcs
$25.00
(california roll + assorted nigiri)
* Are served raw or undercooked. Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may
increase your risk of foodborne illness.
White
Bieler Pere et Fils Sabine Rosé
$
(Provence, France)
Biscaye Baie
$
(Cotes de Gascogne, France) sauvignon blanc
Raphael Luneau ‘Brin’
$
(Sevre et Maine) muscadet
RELAX
$
(Germany) riesling
Lumina
$
(Friuli, Italy) pinot grigio
JFJ
$
(California) sparkling
Segura Viudas
$
(Spain) sparkling rosé cava
Fess Parker
$
(Santa Barbara, California) chardonnay
Ruffino
$
(Veneto, Italy) prosecco
Raeburn
$
(Sonoma, California) chardonnay
Red
Alta Vista ‘Vive’
$
(Mendoza, Argentina) malbec
Lyric by Etude
$
(California) pinot noir
Coppola Diamond
$
(California) cab sauvignon
Les Abeilles
$
(Côtes du Rhone) red blend
Underwood
$
(Oregon) pinot noir
Cocktails
Pink Lotus
$
Tito’s, lychee simple syrup, lychee fruit, grenadine
Mediterra
$
POM pomegranate juice, blood orange liqueur, prosecco
Water Lily
$
Jameson Irish, Peachtree, fresh squeezed lime, agave
Nina-tini
$
Joto Yuzu sake, Tito’s, and pomegranate juice
Dragon’s Bite
$
jalapeño-infused gold tequila, hibiscus water, lime, agave nectar
Ipponia
$
Seagram’s batch gin infused with strawberries, rhubarb liqueur, fresh squeezed lemon and splash of Sprite
Nina-tini
$
Joto Yuzu sake, Tito’s, and pomegranate juice
Kizuna Highlights...
Master Gao Black Nanjing Beer (11.2-oz can) 5.6% abv / 22 IBU
$
A lighter version of the award winning Lunar Eclipse imperial stout. A rich blend of chocolate malt, coffee malt and roast barley to provide a dark chocolate flavor and milky smooth finish on the palate..
Stillwater Artisianal ‘Extra Dry’ (16-oz can) 4.2% abv, clean, bright, crisp, floral
$
The original saké inspired saison ale. Our modern classic is designed to mimic the subtle and drinkable flavors of saké. Brewed in Grand Mound, WA
Beers
Kirin Light
$
lager
Asahi ‘Super Dry’
$
lager
Sapporo
$19.00
lager 12-oz bottle
Orion (Okinawa)
$
lager 11.8-oz/21.4-oz
Kiuchi Hitachino Nest White Ale (Japan)
$
(11.2-oz btl)
Kizakura “Lucky Cat’ White Ale (Japan)
$
(11.2-oz btl)
Kizakura “Lucky Dog’ Session IPA (Japan)
$
(11.2-oz btl)
Kizakura “Lucky Chicken’ Red IPA (Japan)
$
(11.8-oz can)
Echigo Weizen Relaxing (Japan)
$
(11.8-oz can)
Kyoto Brewery White Yuzu Ale (Japan)
$
(11.2-oz btl)
Kyoto Brewery Matcha IPA (Japan)
$
(11.2-oz btl)
Iwatekura Oyster Stout (Japan)
$
(11.2-oz btl)
Master Gao Jasmine Baby Lager (China)
$
(11.2-oz can) pale ale of 7.4% abv and 16 IBU
Downeast Cider ‘Maple Waffle’ Cider (Boston, MA)
$
(12-oz can)
Stone Sublimely Self-Righteous Black IPA (VA)
$
(12-oz can) black IPA of 8.7% abv and 90 IBU
0.0 Asahi ‘Non-alcoholic’
$
12-oz bottle
Sapporo ‘Steel Jacket’
$
lager 22-oz can
Sapporo ‘Black Jacket’
$
dark lager 22-oz can
Sapporo and Kirin Ichiban Drafts
$
16 or 21-oz
Kiuchi Hitachino Nest Yuzu Lager (Japan)
$
(11.8-oz can)
SAKE BOMB!
$
10 oz sapporo draft + shot of sake
On Draft (16 oz / 21 oz)
Sapporo Premium
$
(Richmond, VA) lager (4.9% abv)
Kirin Ichiban
$
(WIlliamsburg) lager (4.9% abv)
Asahi
$
(Japan) lager (5.0% abv)
3 Floyd’s Turbo Reaper
$
(Munster, IN) West Coast IPA (7.0% abv)
Downeast Cider House Original
$
(Boston, MA) unfiltered cider (5.1% abv, 4.6 brix) GF
Stone Delicious Hazy IPA
$
(Herndon, VA) hazy IPA (7.2% abv.)
Aslin ‘No Backsies’
$
(Herndon, VA) hefeweizen (5.5% abv.)
Beverages
Coke, Diet Coke, Sprite, Fanta Orange, Ginger Ale
$
RAMUNE (Marble Soda)
$
Ask server for flavors
MAINE ROOT Cola or Root Beer
$
Handcrafted with organic raw cane sugar
ICED TEA
$
YAMAMOTO-YAMA Hot Green Tea
$
SARATOGA sparkling or still water
$
(12 oz/28 oz)
Austin Eastcider ‘Tropical Punch’
$
(12-oz can) imperial cider of 8.3% abv
SAKE BOMB
$
10 oz sapporo draft + shot of sake
HOT SAKE !
$
Sml / Lrg
White
Bieler Pere et Fils Sabine Rosé
$
(Provence, France)
Biscaye Baie
$
(Cotes de Gascogne, France) sauvignon blanc
Raphael Luneau ‘Brin’
$
(Sevre et Maine) muscadet
Kung Fu Girl
$
(Washington) riesling
Pacific Rim
$
(Columbia, Washington) riesling
Lumina
$
(Friuli, Italy) pinot grigio
Segura Viudas
$
(Spain) sparkling rosé cava
Highlands 41
$
(Monterey, California) chardonnay
Ruffino
$
(Veneto, Italy) prosecco
Bouvet Signature Brut
$
(Saumur, France) sparkling
Red
Alta Vista ‘Vive’
$
(Mendoza, Argentina) malbec
Lyric by Etude
$
(California) pinot noir
Carmel Road
$
(California) cab sauvignon
Les Abeilles
$
(Côtes du Rhone) red blend
Noble Vines ‘667’
$
(Central Coast, California) pinot noir
Drinks
Mediterra
$
POM pomegranate juice, blood orange liqueur, prosecco
Water Lily
$
Jameson Irish, Peachtree, fresh squeezed lime, agave
Ipponia
$
Seagram’s batch gin infused with strawberries, rhubarb liqueur, fresh squeezed lemon and splash of Sprite
Nina-tini
$
Joto Yuzu sake, Tito’s, and pomegranate juice
Dragon’s Bite
$
jalapeño-infused gold tequila, hibiscus water, lime, agave nectar
Nigori (濁り)
Hakushika “Snow Beauty”
$
Type: Junmai Nigori SMV: -13 Prefecture: Kinki, Hyogo Velvety in texture with a pleasant fragrance of freshly steamed rice. Creamy with a mild sweetness and a mellow finish.
Sho Chiku Bai “Silky”
$
Type: Junmai Nigori SMV: -20 Acid: 1.2 Prefecture: California Bold and sweet. Rich and robust flavor with distinctive rice savor.
Tozai ‘Snow Maiden’
$
Type: Junmai Nigori SMV: +6.5 Acid: 1.6 Prefecture: Hyogo Bright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body.
Kikusui “Perfect Snow”
$
Type: Genshu Nigori SMV: -39 Acid: 1.6 Prefecture: Niigata Reminiscent of pure snow, with a crisp, dynamic flavor despite its sweet, full-bodied palate. Japan’s #1 Nigori
Dassai 45 Nigori
$
Type: Nigori Junmai Daiginjo SMV: +3.0 Acid: 1.4 Prefecture: Yamaguchi Nose is made up of rose water, cream, apple, and melon aromas. Fruity, light, buoyant, bouncy, and soft. No sweet bum rush of flavor like other nigoris. This is what a Daiginjo nigori should taste like elegant, special, high-end and delicious.
Manotsuru ‘Countless’ Visions’
$
Type: Junmai Ginjo Nigori SMV: -9.0 Acid: 1.9 Prefecture: Niigata Tropical notes of starfruit and guava hit the palate with a refreshing burst of flavor along with anise and melon flavors. Beverage Tasting Institute - 90 pts. Gold Medal.
Junmai & Junmai Ginjo (純米と純米吟醸)
Junmai is the Japanese word meaning “pure rice.” and identifies pure rice sake from non-pure rice sake. The junmai classification means that the rice used has been polished to at least 70 percent, while ginjo is polished to 60%. The higher polishing rates require more rice, but results in a lighter, fruitier, and more complex flavor that is usually quite fragrant. These sakes are meant to be enjoyed chilled
Kibo “Hope”
$
Type: Junmai SMV: 2.0 Acid: 2.0 Prefecture: Iwate The nose is a gentle collection of steamed rice, forest floor, woody, and marshmallow elements. Round, clean, incredibly smooth, with a nice nougat finish. Hints of rice sweetness, but the overall drinking experience is dry.
Miyozakura “Panda”
$
Type: Junmai SMV: 6.5 Acid: 1.4 Prefecture: Gifu Smooth and plush with a nice dry finish and a shy but flowery aroma. When warmed, the deep, hearty and almost fierce flavor is revealed, but enjoyable at almost every temperature. One of Japan’s famous cup sakes.
Soto
$
Type: Junmai SMV: +3.0 Acid: 1.8 Prefecture: Niigata SŌTŌ, meaning "outside" in Japanese, is a celebration of the Earth's purest elements, brought together to make this premium, all-natural sake. This Junmai has soft umami with understated fruit notes. It is clean and light on the palate with flavors of apples.
Yomi “Afterlife”
$
Type: Junmai Ginjo SMV: 0.0 Acid: 1.7 Prefecture: Oregon With delicious notes of melon, cherry, red berries, light cream and subtle mochi. Shows a medium body with purity of flavor. 91 Points, Gold Medal – 2019 Los Angeles Int. Wine Awards
Special Sake(特別日本酒)
Kiuchi Hitachino ‘Awashizuku’
$
Type: Junmai Sparkling SMV: -6.0 Prefecture: Niigata The unusual addition of white koji to Kiuchi's 6-stage mashing process ferments to a refreshing, sparkling sake. The result is a highly amazing combination of sweetness balanced with white koji’s acidity.
Joto Yuzu “The Citrus One”
$
Type: Tokubetsu Junmai SMV: -70.0 Acid: 11.0 Prefecture: Shimane A blend of sake and Yuzu juice from Yuzu fruit that is grown locally near Izumo. Yuzu is a prized Japanese citrus fruit that has the sweet and tart flavors of mandarin orange, Meyer lemon and Key lime. Blended with sake, Joto Yuzu is a delicious balance of sweetness and acidity
Shirakabe Gura “Mio”
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Type: Sparkling Sake SMV: -70.0 Acid: 4.0 Prefecture: Hyogo Bright with aromas of peach, ripe persimmon, freesia, and fresh bread. Its gentle effervescence creates a refreshing piquancy in the mouth, and sets off the flavors of pear and peach, with accents of yellow rose and baking spice.
Kubota Senju “1000 Lives”
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Type: Tokubetsu Honjozo SMV: +6 Prefecture: Niigata Nose is a party of dried fruit, minerals, nutmeg, ripe plum, and banana cream pie. Find flavors of caramel, cotton candy, and cocoa in a very dry and clean package. Changes as it warms.
Junmai Daiginjo (純米大吟醸)
Junmai Daiginjo category has the highest standards of milling rates in the sake market with a minimum of 50% rice polishing and 50% remaining. Junmai Daiginjo all drink with an elegance and sophistication of flavors and complexities. The entire category is exceptional for consuming on special occasions and gifting. They are always served chilled.
Kubota
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Type: Junmai Daiginjo SMV: +0 Acid: 1.3 Prefecture: Niigata Nose is a mild collection of cherry, pear, mango, melon, and floral aromas. Dry is the word, but there are hidden layers of raisins, apricot, and green grapes as the brew acclimates to your palate with a peek-aboo hint of sweetness that comes later in the sip.
SOTO Daiginjo
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Type: Junmai Daiginjo SMV: -1.0 Acid: 1.8 Prefecture: Niigata The highest grade sake in the world. SŌTŌ is a celebration of the earth's purest elements, brought together to make this super-premium, all-natural sake. The flagship brew generously gives the drinker a smooth, clean, crisp experience with hints of cucumber and melon.
Dassai 45 “Otter Fest ”
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Type: Junmai Daiginjo SMV: +4.0 Prefecture: Yamaguchi Light, balanced, clean and easy drinking. Fruit on the palate without coming off too sweet. Just fantastic.
Shimizu No Mai ‘Pure Dusk’
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Type: Junmai Daiginjo SMV: +3.0 Acid: 1.3 Prefecture: Akita Lush velvety flow with currents of amzing flavors such as pear, sweet rice, cooked apple and a touch of banana. Very drinkable.
Born “Gold”
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Type: Junmai Daiginjo SMV: +2 Prefecture: Fukui Nose comprised of green apple, sweet rice, plum skin, and peach aromas. Layers of smooth fruit tones from grapes and pears to applesauce and a hint of citrus and a peek-a-boo vein of vanilla.
Oze No Yukidoke
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Type: Junmai Daiginjo SMV: +1 Prefecture: Kyoto Exemplifies boutique sake brewery. Rich in all aspects, aromatic bouquet, refined body, and clean finish. An unusually longer frementation time, coupled with a special yeast strain will make it dance on your plate
Tomio Genzo
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Type: Genshu, Junmai Daiginjo SMV: +3 Prefecture: Kyoto Incredibly smooth. This undiluted daiginjo has a nose of white grape, plum, and earthy elements. Find gentle hints of nougat or cooked marshmallow. Velvety finish.
Daishichi Raden
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Type: Junmai Daiginjo SMV: +2 Prefecture: Tohuku, Fukushima Gorgeous fragrance and mellow taste in a willowy sapphire bottle.
Japanese Whiskies
Yamazaki 12-Year (43% abv)
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The first thing you notice is the elegant fragrance of lychee, spring blossoms, lily, rosewater, and raspberry meringue. Deeper in, grassy notes with star fruit, kumquat, and kaffir lime leaves. The flavors offer perfection in their simplicity: silky honey, soft spices, crystalized pineapple, barley sugar, lemon, and orange. On the finish, the spices chatter on and on as the sweet citrus and honey fade in and out. One to cherish.
Hatozaki Small Batch (46% abv)
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Pale golden straw color. Aromas of underripe apricot, basil, and oatmeal cookie with a glycerous, crisp, fruity light-to-medium body and a warming, medium-length honey-butter biscuit, green tea, pressed flowers, toffee, and dark chocolate finish. Rich honey-like sweetness and biscuit flavors make this an easy-to-drink blended whisky that is perfect for highballs.
Hibiki ‘Harmony’ (53% abv)
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Poised and complex, with typically lifted fruitiness: strawberry ice cream, pineapple, peach, balanced by delicate oak, bamboo shoot-like delicacy, then lemon. The palate is more rounded than its very forward nose, with toffee notes adding some weight. A touch of smoke comes along in the mid-palate, before fruits and caramelized coffee biscuits.
Nikka Coffey Grain (45% abv)
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Sweet, with subtle, crisp, nutty oak, then comes fudge, ripe banana, and peach. The overall effect is like eating vanilla ice cream with toffee fudge and hazelnut sprinkles. The structure is thick and physical, the palate sweet and quite fat, with light hints of raspberry, fruit salad. A jag of acidity freshens the delivery on the finish. With water there’s more toffee, and it becomes slightly more yielding, with less oak.
Nikka Taketsuru Pure Malt (43% abv)
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It is a blend of malts averaging 10 years of age, with a high percentage of Miyagikyo malt, with some Yoichi added in. The whiskies were aged in different cask types, including ex-sherry barrels.
Suntory ‘Toki’ (43% abv)
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Dying embers of burnt heather and aromas of sliced apples browning through careless neglect. A complex interplay between the smoky embers, roasted spices, tiger fruit, coriander, and whole peppercorn precedes a sweet taste of buttered popcorn, orchard fruit, and burnished orange, supported by increasingly provocative pepperiness.
Kamiki ‘Maltage’ (43% abv)
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Aroma is light and a tad spirity with some smoke and fruity sweetness running through. The cedar hangs in the back and builds gradually as it opens; Palate comes through young with an almost unruly sweetness. Looking for something wholly unique? Look no further.
“The Kurayoshi” Pure Malt (43% abv)
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A blended malt from little-known Japanese whisky producer, Matsui Shuzo. Made with whiskies sourced from Scottish distilleries, blended with Japanese whisky and volcanic-stone-filtered water. A soft refreshing balanced acidity, bitterness and sweetness from the raisins, nuts and vanilla spread harmoniously throughout the mouth.
Kamiki ‘Ocean’ Umiki (46% abv)
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Ocean is source of life and Pines are symbol of life in Japan. Inspired by Japan’s respect for nature and the ocean, we blended local ocean-side malt whiskies with grain whiskies from rest of the world, before blending with pure filtered ocean water and finishing the blend in Japanese pine barrels. World’s First Ocean-fused whisky World’s First Whisky finished in Japanese pine barrels
Kavalan Distillery Select (40% abv)
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From Taiwan, a single malt celebrating the craftsmanship of Master Blender Ian Chang. It's been aged in refill casks and boasts all the fruity hallmarks of a classic Kavalan. Nose: Sweet aromas of tropical fruit, namely mango and banana, buttery caramel with a floral undertone. Palate: Rich oak and warming vanilla, mellow lavender honey notes and orchard fruits. Finish: Lingering stewed fruit, butterscotch and more vanilla.
KAIYŌ
Kaiyō, meaning "ocean", is matured in Japanese Mizunara oak barrels crafted by the Ariake cooperage in Kyoto. The whisky then begins a sea voyage from Osaka, Japan for up to three months allowing the whisky to ocean-mature. We feature 4 different expressions.
Kaiyō The 7-Year Old (48% abv)
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7 years in bourbon barrels with a 6-month finish in mizunara. Sandalwood, incense, long pepper, grapefruit, cilantro leaf, pencil shavings, and red pepper rice cracker give this a dry, fragrant air. Silky w/light honey, vanilla, fudge, and peaks with pepper, coconut, then green apple, before a finish of aromatic spices and tangy orange.
Kaiyō Mizunara Oak (43% abv)
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Finely ground spice, vanilla sponge cake, light honey, and brown sugar cubes, as well as the mizunara fingerprints of aromatic wood and incense. Pastry, egg custard, and allspice flavors; enough body apparent as the spices settle - unleashing a substantial wave of vanilla creaminess.
Kaiyō The Peated (46% abv)
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This is utterly unique; made from imported Scottish peated malt, it spends 2 years in madeira casks, then 6 years in mizunara casks. Light, clean, fruity refreshment: apple, white grape, lingering cigar smoke, coconut macaroons, and ample Japanese oak influence. Apple and watermelon flavors, developing a more sugary fruitiness of Life Savers hard candy, all brushed with gentle spice and a swish of smoke.
Kaiyō Cask Strength (53% abv)
$25.00
Matured in mizunara oak on land & sea, this has tangy orange, ground ginger, fennel seed, cedar, and incense, though it seems a little more tightly wound than the standard strength whisky. Juicy orange, quick firecracker spices, and more toffee sweetness; becomes heavy and thick, flaunting high alcohol, then turns creamier with marzipan, orange Jell-O, and singed oak spices
