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$29; Served with Miso Soup and Steamed Rice

Choice of One:

Choice of One:

2 pieces per order

2 pieces per order - Ask your Server for Daily Market Specials

Japanese Wagyu Selections are served with a minimum of 3oz

'Beautiful-clean sake', simple, pristine, subtle

'Pleasant Aroma', wine-like aromas, often floral and / or fruity

'Flavorful' Rich sakes that express the flavor of the rice

Daily 4:30pm-6:30pm

$4

Beautiful, Clean, Simple, Pristine, Subtle

Pleasant Aroma, Often Floral and / or Fruity

Flavorful, Rich and Expressive

Kire (Key-Ray) 'Beautiful-Clean Sake' Simple, pristine, subtle sake

Kaori (Kah-oh-re) 'Pleasant Aroma', wine like aromas often floral and or fruity

Aji (Ah-G) 'Flavorful' Rich sakes that express the richness and flavor of the rice

Asobi (Ah-soh-be) 'Playful" Unusual sakes, sparkling, unfiltered

Akashi is named after its hometown - translated as the "Sun Rise City" - where the owner's family has been making traditional Japanese alcoholic beverages, like Nihonshu, for over three centuries. Founded in 1888, Eigashima holds Japan's first whisky license, issued in 1919. When the current copper pot stills were put into action and a focus on premium whiskies began at their "White Oak" facility

Founded in 1823, Fukano Distillery is located in Hitoyoshi City, of the Kumamoto Prefecture on the island of Kyushu. Hitoyoshi is surrounded by mountains and is known for its pure water and nature. Shigeruriku Fukano is the fifth generation of his family to run the distillery. They use a combination of malted and un-malted rice to make their whisky in a pot still. These releases are very limited in nature and only a few casks are bottled each year

Born from the Japanese way, speaking to the soul and awakening our senses, taking us back to where it all began. Suntory Whisky embodies the harmony that exists between Japanese nature and Japanese people. Suntory Whisky is the fusion of the delicate forces of Japanese nature itself combined with the passion and precision of the best Japanese artisans

Mars Shinshu is Japan's highest whisky distillery. The Hombo family has been distilling for more than a century and they added whisky to their repertoire in 1949. Back then the distillery was located in Kagoshima Prefecture. They chose this site for its cool temps, in which slowed maturation, and the plentiful, soft, granite filtered snowmelt fed aquifers. The whiskies are elegant, smooth and very complex

In 1918, Masataka Taketsuru embarked alone on a long voyage to Scotland. In this distant land the secrets of whisky-making would be imparted to this young Japanese man, and here he would meet the woman who would become his bride. Of Nikka's two malt whisky distilleries, Yoichi produces rich, peaty and masculine malt. The whisky gets its distinct aroma and body from direct heating distillation, in which the pot stills are heated with finely powdered natural coal--the traditional method that is hardly ever used today, even in Scotland

Matsui Shuzou was founded in 1910 and is located in the Tottori Prefecture northwest of Kyoto on the shore of the Sea of Japan. Fresh ground water from the Tottori prefecture wilderness is a blessing from the earth and is used to bring the Kurayoshi Whisky to proof. It is a very tasty, mellow characteristic of whisky deserving of the name Kurayoshi, the city of water and green. Tottori is known for its soft mineral water and abundance of nature. Over 14% of the total land area of the prefecture is designated as Natural Park

Ohishi is the closest distillery to the source of the Kuma River. The Kuma River is one of the 3 fastest flowing in Japan and is renowned for its superior water quality. The Ohishi Distillery is blessed with fertile Soil and clear underground water, elements of an environment in which it upholds tradition but is always open to experimenting with new approaches. They use 30% of rice grown in their own fields. It is "gohyakumanishi" (5 million stones) rice. The gohyakumanishi rice is grown in Ubuyamamura using an organic farming method that involves the use of koi carp to control weeds in paddy fields). They combine it with mochi rice from Kumamoto Prefecture as a main ingredient. With about 1200 Sherry and Brandy casks, Ohishi Distillery puts a lot of effort into maturing its products over a long period of time

It all started about three centuries ago, when the first of Ichiro Akuto's forefathers began making alcoholic beverages in Saitama Prefecture. His Grandfather began making whisky in the mid 1940's with Hanyu Distillery, whose focus on malt whiskies took off with the Japanese economic boom of the 1980's. Chichubu distillery, where Ichiro, a 21st century whisky maker embraced the heritage and heart of the Scotts balanced by the precision of the Japanese and the shokunin philosophy

Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak's delicate wood grain. They are among the rarest casks in the world and are considered the finest in which to mature whisky. After years of maturing our casks go on a final maturation at sea voyage for up to 3 months, leaving from Osaka Japan

additional $4 charge for martinis, $2 charge for Fever Tree Soda Water, Tonic

A la Carte Sashimi & Nigiri Selections Available on Request - Ask Your Server for Daily Market Specials