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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.*
