nigiri


WARM BRAISED SHIITAKE MUSHROOM basil, 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* 9


SOY MARINATED SALMON

truffle oil, green onion* 9


FRIED KUMAMOTO OYSTER

yuzu kosho aioli, squid ink bubbles 11


SALMON TATAKI

torched tomato, smoked salt, onion aioli* 9


PERUVIAN STYLE TORO TUNA TATAKI

aji panca sauce, cilantro pesto* 16


HAMACHI

spicy banana pepper mousse* 10


FOIE GRAS

balsamic chocolate kabayaki, raisin cocoa pulp,

sip of aged sake* 18


WARM CHIVE BLOSSOM OMELETTE

sweet dashi sauce, hojiso 9


MAINE AMA EBI

yuzu soy wasabi marinade* 12


SHIMA AJI

spicy grapeseed sauce, masago* 12


WILD BLUEFIN TORO

republic of georgia herb sauce* 16


KYOTO STYLE ENOKI MUSHROOMS

garlic, soy 9


WARM EEL

thai basil, kabayaki, fresh Kyoto sansho 9


HOMEMADE LA RATTE POTATO CHIP

perigord black truffle 16


WILD TOYAMA BAY HIMI BURI

HAMACHI BELLY

yuzu soy marinated sea urchin* 24


WILD SANTA BARBARA SPOT PRAWN

garlic butter, white soy, preserved yuzu* 20


SALMON

o ya mayonette, wasabi tobiko, shiso* 9


SANTA BARBARA SEA URCHIN

blood orange, homemade soy, fresh wasabi* 21


WILD BLUEFIN TORO

spicy mentaiko mayo, negi, sesame* 19


HOUSE SMOKED WAGYU

yuzu soy 24


sashimi


KUMAMOTO OYSTER

watermelon pearls, cucumber mignonette* market


HAMACHI TARTARE

ginger verjus sauce, spiced chile oil* 15


SALMON TARTARE

cucumber yogurt coulis, argon oil, dill* 17


BALI STYLE NANTUCKET BAY SCALLOP

coconut dressing, mint, lime* 17


SCOTTISH SALMON

spicy sesame ponzu, yuzu kosho, scallion oil* 17


WILD BLUEFIN TUNA TATAKI

smoky pickled onion, truffle oil* 17


DIVER SCALLOP

sage tempura, olive oil bubbles, meyer lemon* 17


KIN MEDAI

white soy ginger, myoga, lemon oil* 19


SCOTTISH SALMON BELLY

cilantro, ginger, hot sesame oil drizzle* 18


SAYORI NEEDLEFISH

truffled scallions, ginger, homemade soy* 17


SUZUKI SEA BASS

cucumber vinaigrette, avocado, cilantro* 17


WILD BLUEFIN CHUTORO TARTARE

ginger kimchee jus* 21


WILD TOYAMA BAY HIMI BURI HAMACHI

viet mignonette, thai basil, shallot* 28


WILD BLUEFIN OTORO

wasabi oil, lots of green onion* 28


SHIMA AJI & SEA URCHIN

ceviche vinaigrette, cilantro* 22


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 11


GRILLED SASHIMI OF CHANTERELLE

& SHIITAKE MUSHROOMS

rosemary garlic oil, sesame froth, homemade soy 18


FRIED ZUCCHINI

grated fresh wasabi, ground sesame,

green onion, citrus zests 9


kurobuta pork


OKINAWAN STYLE BRAISED PORK

boston baked heirloom rice beans, homemade kimchee, soy maple sauce, kinome 18


PETIT BONE IN PORK CHOP

yuan style, potato confit,

apple onion daikon ponzu 19


TEA BRINED FRIED PORK RIBS

hot sesame oil, honey, scallions 14


TONKATSU

seared foie gras, cabbage shiso slaw,

dashi apple sauce, hojiso 21


wagyu beef


SAKE BRAISED SHORT RIBS

dashi soy simmered potatoes 24


KUSHIYAKI OF STRIP LOIN 2 oz.

roasted onion, yuzu kosho, maple soy sauce 39


SEARED PETIT STRIP LOIN 2 oz.

tiny smoked potato, grilled onion, fresh wasabi 39


SEARED PETIT STRIP LOIN 2 oz.

curry chestnut sauce, garlic chips 39


SEARED PETIT STRIP LOIN 2 oz.

bone marrow chiwan mushi,

toasted garlic sake soy sauce 39


ARAGAWA STYLE 8 oz.

strip loin with frites 159.99


poulet rouge chicken


CHOPPED TEA BRINED CHICKEN THIGHS

cucumber, avocado, carrot, ponzu vinaigrette 12


CHICKEN YAKITORI

celeriac puree, perigord black truffle 16


YUZU BRINED BALLOTINE

OF CHICKEN WING

napa cabbage & shiitake stuffing,

homemade kimchee 12


THAI YAKITORI

la lot leaf, kin goi, sesame peanut sauce 14


truffles & eggs


ONSEN EGG

dashi sauce, truffle salt,

homemade pickled garlic* 12


TAMAGO OMELETTE "ROLL"

dashi sauce, perigord black truffles,

robiola cheese, chives 15


SILKEN TOFU TEMPURA

fresh perigord truffles,

wild hedgehog mushrooms 24


other stuff


FOIE GRAS GYOZA

Kyoto sansho, pink peppercorns 17


SCOTTISH SALMON KUSHIYAKI

shiso salsa verde, yuzu pickled onions 21


CHILLED CAPPELINI NOODLES

charred lobster sashimi,

sake wasabi dressing, mitsuba* 18


something crunchy in it


SHISO TEMPURA WITH GRILLED LOBSTER

charred tomato, ponzu aioli 18


SHRIMP TEMPURA

bacon truffle emulsion, chive oil 18


WILD ROCK SHRIMP KAKIAGE

mitsuba, fresh yuzu zest, warm sesame mayo 15


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 21


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.*

 

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