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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
BLUEFIN MAGURO
soy braised garlic, micro greens* 18
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
KARIKARI CRISPY SESAME CHICKEN SKIN
yuzu honey pickled ginger, schmaltz powder 12
PERUVIAN STYLE
BLUEFIN CHUTORO TATAKI
aji panca sauce, cilantro pesto* 18
HAMACHI
spicy banana pepper mousse* 14
LEGS & EGGS
tiny maine lobster legs, russian ossetra caviar,
tomalley aioli* 27
IKA
uni butter, uni powder,
micro sea beans, shiso* 16
FOIE GRAS
balsamic chocolate kabayaki, claudio corallo raisin
cocoa pulp, sip of aged sake* 33
WARM CHIVE BLOSSOM OMELETTE
sweet dashi sauce, shiso 9
SALMON
unfiltered wheat soy moromi* 12
SANTA BARBARA SEA URCHIN &
RUSSIAN OSSETRA CAVIAR* 38
BLUEFIN CHUTORO
republic of georgia herb sauce* 18
GRILLED SALMON SKIN
smoked aioli, kizami nori 10
NEGIHAMA
yellowtail, scallion, tobanjan* 17
KYOTO STYLE BLACK
TRUMPET MUSHROOMS
garlic, soy 14
WARM EEL
thai basil, kabayaki, fresh kyoto sansho 18
HOMEMADE FINGERLING POTATO CHIP
perigord truffle 16
HAMACHI BELLY
yuzu soy marinated sea urchin* 18
WILD SANTA BARBARA SPOT PRAWN
garlic butter, white soy, preserved yuzu* 20
LANGOUSTINE TEMPURA
ao nori, spicy langoustine sauce, lemon zest 18
BLUEFIN MAGURO
caramelized onion, foie gras ponzu,
crunchy gobo* 18
SALMON
o ya mayonette, wasabi tobiko, shiso* 12
SANTA BARBARA SEA URCHIN
blood orange, homemade soy* 21
BLUEFIN CHUTORO
mentaiko mayo, sesame* 18
HOUSE SMOKED WAGYU
yuzu soy 24
sashimi
KUMAMOTO OYSTER
watermelon pearls, cucumber mignonette* market
HAMACHI TARTARE
ginger verjus sauce, spiced chile oil* 15
ABALONE
shiro dashi vinaigrette, nori shichimi 20
ARCTIC CHAR
yuzu cured, sesame brittle,
cumin aioli, cilantro* 21
BLUEFIN TUNA &
SMOKED SALMON TARTARE
warm mayonnaise, russian ossetra caviar (5g)* 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
BLUEFIN TUNA TATAKI
smoky pickled onion, truffle oil* 28
DIVER SCALLOP
sage tempura, olive oil bubbles, meyer lemon* 18
SCOTTISH SALMON BELLY
cilantro, ginger, hot sesame oil drizzle* 20
SUZUKI SEA BASS
spicy cucumber vinaigrette, avocado,
benitade, cilantro* 20
BLUEFIN TORO TARTARE
ginger kimchee jus* 21
HAMACHI
viet mignonette, thai basil, shallot* 21
SHIMA AJI & SANTA BARBARA
SEA URCHIN
ceviche vinaigrette, cilantro* 37
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, shiso 12
CHILLED DAIKON "DUMPLING"
miso nut "cheese", homemade kimchee,
wakame, spicy pine nut mayo 12
GRILLED SHIITAKE AND HEDGEHOG MUSHROOM SASHIMI
rosemary garlic oil, sesame froth, soy 24
pork
OKINAWAN BRAISED PORK
boston baked heirloom rice beans,
house kimchee, soy maple 18
TEA BRINED FRIED PORK RIBS
hot sesame oil, honey, scallions 16
PORCELET TONKATSU
seared foie gras, cabbage shiso slaw,
dashi apple sauce, shiso 21
japanese wagyu beef
NIKUJAGA SOY BRAISED STRIP LOIN
carrots, turnips, and daikon 34
SAKE BRAISED SHORT RIBS
dashi soy simmered potatoes 32
KUSHIYAKI OF STRIP LOIN
2 oz., roasted onion,
yuzu kosho,
maple soy sauce 70 - kobe 125
SEARED PETIT STRIP LOIN
2 oz. potato confit, sea salt,
white truffle oil 70 - kobe 125
SEARED PETIT STRIP LOIN
bone marrow chawan mushi, toasted garlic sake
soy sauce 70 • kobe 125
ARAGAWA STYLE
8 oz., striploin with frites 279.99 - kobe 449.99
poulet rouge chicken
CHOPPED TEA BRINED CHICKEN THIGHS
cucumber, avocado, carrot, ponzu vinaigrette 12
YUZU BRINED
CHICKEN WING BALLOTINE
napa cabbage & shiitake stuffing, kimchee 14
truffles & eggs
TAMAGO OMELETTE "ROLL"
dashi sauce, perigord truffle,
robiola cheese, chives 20
ONSEN EGG
dashi sauce, truffle salt,
homemade pickled garlic* 12
(Please allow 45 minutes for preparation)
QUAIL EGG CHAWAN MUSHI
uni, trout roe, dashi, soy maple 20
somen & homemade soba
WARM SOMEN NOODLES
fried japanese big fin squid, onsen egg,
iriko dashi, yuzu kosho 16
(Please allow 45 minutes for preparation)
WARM SEARED SPANISH OCTOPUS
squid ink soba, bonito,
mentaiko, meyer lemon 21
CHILLED SOBA NOODLES
uni, soba dashi broth,
nori, fresh wasabi 18
CHILLED SQUID INK SOBA NOODLES
torched ika & uni,
uni consomme, shiso 21
traditional & seasonal
ANKIMO TORCHON
karashi su miso, white soy yuzu 12
ANAGO TEMPURA
tensuyu sauce, meyer lemon, sansho 19
GRILLED SABA
house ponzu, spicy daikon, yuzu 15
GRILLED TEA BRINED QUAIL
sansho, lemon zest 17
ROASTED HAMACHI KAMA
house ponzu, spicy daikon, yuzu 20
MADAI SHIRAKO TEMPURA
meyer lemon, parmigiano-reggiano 18
GRILLED MISO-MARINATED
WILD BLACK COD
lemon zest 28
other stuff
FOIE GRAS GYOZA
kyoto sansho, pink peppercorns 18
SILKEN TOFU TEMPURA
maitake mushrooms, shoyu broth 21
MISO-MARINATED
DELICE DE BOURGOGNE
sip of aged sake 14
something crunchy in it
SHISO TEMPURA WITH
GRILLED LOBSTER
charred tomato, ponzu aioli 33
SHRIMP TEMPURA
bacon truffle emulsion, scallion ginger oil 18
WILD ROCK SHRIMP KAKIAGE
herbal ocean broth, warm sesame mayo 16
salad
O YA HOUSE SALAD
red and green cabbage, spiced walnuts,
viet mint, lemon 8
SEAWEED AND JAPANESE HERB SALAD
dashi dressing 12
BLUEFIN TUNA TATAKI SALAD
red onion, tomato, crunchy daikon bits,
ponzu, toasted garlic* 28
CHILLED MAINE LOBSTER SALAD
avocado, creamy yuzu dressing,
micro greens, cucumber gelee 24
soup
MISO
shiitake and wild hedgehog mushrooms, tofu 8
CHICKEN BROTH
foie gras shumai, tokyo leek 10
CLAM CHOWDER
tempura bits, potato,
pork fat drizzle and cracklin's 9
Before placing your order, please inform your server if anyone in your party has a food allergy.
May contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.*
