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nigiri
WARM BRAISED SHIITAKE MUSHROOM
anise hysop, truffle honey sauce 8
SCARLET SEA SCALLOP
white soy yuzu sauce, yuzu tobiko* 8
WILD BLUEFIN MAGURO TUNA
soy braised garlic, micro greens* 12
SOY MARINATED SALMON
truffle oil, green onion* 12
FRIED KUMAMOTO OYSTER
yuzu kosho aioli, squid ink bubbles 14
SALMON TATAKI
torched tomato, smoked salt, onion aioli* 12
PERUVIAN STYLE CHUTORO TATAKI
aji panca sauce, cilantro pesto* 14
HAMACHI
spicy banana pepper mousse* 14
FOIE GRAS
balsamic chocolate kabayaki, raisin cocoa pulp,
sip of aged sake* 22
WARM CHIVE BLOSSOM OMELETTE
sweet dashi sauce, hojiso 9
SALMON
unfiltered wheat soy moromi, yuzu* 12
SHIMA AJI
spicy grapeseed sauce, masago* 12
WILD BLUEFIN CHUTORO
republic of georgia herb sauce* 14
KOHADA JAPANESE BABY MACKEREL
black olive puree, aka shiso* 14
GRILLED SALMON SKIN NIGIRI
smoked aioli, dill, kizami nori 10
KYOTO STYLE ENOKI MUSHROOMS
garlic, soy 12
WARM EEL
thai basil, kabayaki, fresh Kyoto sansho 12
HOMEMADE LA RATTE POTATO CHIP
perigord black truffle 18
HAMACHI BELLY
yuzu soy marinated sea urchin* 18
WILD SANTA BARBARA SPOT PRAWN
garlic butter, white soy, preserved yuzu* 20
SALMON
o ya mayonette, wasabi tobiko, shiso* 12
SANTA BARBARA SEA URCHIN
valencia orange, homemade soy, fresh wasabi* 21
WILD BLUEFIN CHUTORO
spicy mentaiko mayo, negi, sesame* 14
HOUSE SMOKED WAGYU
yuzu soy 24
sashimi
KUMAMOTO OYSTER
watermelon pearls, cucumber mignonette* market
HAMACHI TARTARE
ginger verjus sauce, spiced chile oil* 15
BABY GEODUCK CLAM
yuzu soy, meyer lemon zest, hojiso* 18
WILD BLUEFIN TUNA & SMOKED SALMON TARTARE
warm mayonnaise, black river ossetra caviar* 38
SHIMA AJI
hue style, kaffir oil, table salad* 21
SCOTTISH SALMON
spicy sesame ponzu, yuzu kosho, scallion oil* 18
SALMON TARTARE
cucumber yogurt coulis, argon oil, dill* 17
WILD BLUEFIN TUNA TATAKI
smoky pickled onion, truffle oil* 19
DIVER SCALLOP
sage tempura, olive oil bubbles, meyer lemon* 18
KIN MEDAI
white soy ginger, myoga, lemon oil* 21
HOKKAIDO SEA SCALLOP
perigord black truffle, sake sea urchin jus,
chervil* 39
SCOTTISH SALMON BELLY
cilantro, ginger, hot sesame oil drizzle* 20
SUZUKI SEA BASS
cucumber vinaigrette, avocado, cilantro* 20
WILD BLUEFIN CHUTORO TARTARE
ginger kimchee jus* 21
HAMACHI
viet mignonette, thai basil, shallot* 21
WILD BLUEFIN OTORO
wasabi oil, lots of green onion* 28
SHIMA AJI & SANTA BARBARA SEA URCHIN
ceviche vinaigrette, cilantro* 24
SEARED DIVER SCALLOP & FOIE GRAS
shiso grapes, vin cotto* 25
SANTA BARBARA SEA URCHIN
uni mousse, kuidashi gelee, tonka bean* 23
VENISON TATAKI
porcini crema, ponzu oil 19
HOUSE SMOKED
MOULLARD DUCK TATAKI
foie gras kabayaki, arima sansho 18
Most nigiri and sashimi
can also be traditionally prepared
vegetable
ROASTED BEET SASHIMI
myoga, wasabi white soy sauce, hojiso 12
CHILLED DAIKON "DUMPLING"
miso nut "cheese", homemade kimchee,
wakame, spicy pine nut mayo 12
GRILLED SASHIMI OF CHANTERELLE
& SHIITAKE MUSHROOMS
rosemary garlic oil, sesame froth, homemade soy 24
pork
OKINAWAN STYLE BRAISED PORK
boston baked heirloom rice beans, homemade kimchee, soy maple sauce, kinome 18
PETIT BONE IN PORCELET PORK CHOP
yuan style, potato confit,
apple onion daikon ponzu 19
TEA BRINED FRIED PORK RIBS
hot sesame oil, honey, scallions 16
PORCELET TONKATSU
seared foie gras, cabbage shiso slaw,
dashi apple sauce, hojiso 21
wagyu beef
SAKE BRAISED SHORT RIBS
dashi soy simmered potatoes 32
KUSHIYAKI OF STRIP LOIN 2 oz.
roasted onion, yuzu kosho, maple soy sauce 61
SEARED PETIT STRIP LOIN 2 oz.
tiny smoked potato, grilled onion, fresh wasabi 61
SEARED PETIT STRIP LOIN 2 oz.
potato confit, sea salt
white truffle oil 61
SEARED PETIT STRIP LOIN 2 oz.
bone marrow chawan mushi,
toasted garlic sake soy sauce 61
ARAGAWA STYLE 8 oz.
strip loin with frites 189.99
poulet rouge chicken
CHICKEN YAKITORI
celeriac puree, perigord black truffle 21
YUZU BRINED BALLOTINE
OF CHICKEN WING
napa cabbage & shiitake stuffing,
homemade kimchee 14
THAI YAKITORI
thai basil, micro cilantro, sesame peanut sauce 14
truffles & eggs
ONSEN EGG
dashi sauce, truffle salt,
homemade pickled garlic* 12
"FABERGÉ" ONSEN EGG
black river ossetra caviar (10g),
dashi sauce, green onion* 39
TAMAGO OMELETTE "ROLL"
dashi sauce, perigord black truffles,
robiola cheese, chives 15
ECLECTIC EEL
tamago, foie gras, kyoto sansho 15
other stuff
CHILLED HOMEMADE SOBA NOODLES
santa barbara sea urchin, soba dashi broth, nori,
fresh wasabi, scallions 18
CHILLED HOMEMADE SQUID INK SOBA NOODLES
torched ika & santa barbara sea urchin,
uni consomme, shiso 21
FOIE GRAS GYOZA
Kyoto sansho, pink peppercorns 18
POTATO "RAMEN"
dashi potato sauce, black river ossetra caviar (10g),
chives 39
SCOTTISH SALMON KUSHIYAKI
shiso salsa verde, yuzu pickled onions 21
SILKEN TOFU TEMPURA
morel mushrooms, shoyu broth 21
something crunchy in it
SHISO TEMPURA WITH GRILLED LOBSTER
charred tomato, ponzu aioli 21
SHRIMP TEMPURA
bacon truffle emulsion, chive oil 18
WILD ROCK SHRIMP KAKIAGE
mitsuba, fresh yuzu zest, warm sesame mayo 16
salad
O YA HOUSE SALAD
red and green cabbage, spiced walnuts,
viet mint, lemon 8
BLUEFIN TUNA TATAKI SALAD
red onion, tomato, crunchy daikon bits,
ponzu, toasted garlic* 17
CHILLED MAINE LOBSTER SALAD
avocado, creamy yuzu dressing,
peppercress, cucumber gelee 24
soup
MISO
chanterelle and shiitake mushrooms, tofu 8
CHICKEN BROTH
foie gras shumai, mitsuba stems, Tokyo leek 10
CLAM CHOWDER
tempura bits, potato,
kurobuta pork fat drizzle and cracklin's 9
May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase
your risk of foodborne illness.*
