Seasonal, decorated in Japanese style with special Japanese garnishes - $5 to $7 per oyster.
A selection of sashimi selected by the Chef and served with Nami Tosajouyu (house made soy sauce reserved for premium sashimi) and hon-wasabi (freshly ground wasabi root).
Sushi Spring Roll
Crispy shrimp tempura with spicy sauce rolled with avocado, tuna and salmon sashimi, wrapped in rice paper and topped with peppery kaiware (daikon radish sprouts).
BC Tuna Tataki
Seared Albacore tuna topped with momiji-oroshi (grated daikon radish with chili) in a refreshing citrus ponzu sauce.
Soft shell crab rolled with tobiko (flying fish roe), avocado, cucumber and creamy Japanese mayonnaise.
Hon-Maguro Akami Wasabi-Ae
Akami (Blue fin red tuna) diced and marinated with pickled wasabi leaves. Nami tosajouyu (house made soy sauce reserved for premium sashimi) and hon-wasabi (freshly ground wasabi root), topped with shredded yamaimo (Japanese sticky yam).
A NAMI original - this widely imitated dish was first invented by NAMI. Salmon sashimi on a deep fried round sushi rice cake, with spicy sauce and tobiko (flying fish roe). This is cut into 6 slices, giving it its distinctive pizza shape.
One of our most popular dishes, our black cod is marinated in "Saikyo" sweet miso and grilled on an open flame.
Mackerel grilled with salt.
Hirame (fluke) sashimi sliced paper thin (revealing the pattern of the ceramic below) and served with a refreshing, citrus ponzu sauce and momiji-oroshi (grated daikon radish with chili).
Sardine grilled with salt.
Scallops from Hokkaido, the North Island of Japan, grilled in its shell with sake, soy sauce and butter. Served with shiitake mushrooms.
Little Neck clams grilled with sake. Served on a bed of salt.
Tiger prawn butterflied and grilled in salt or butter.
Squid grilled in salt or teriyaki.
Dark meat chicken skewers grilled in salt or teriyaki.
Lamb chops grilled with salt and pepper.
Shiitake, enoki and oyster mushrooms steamed in foil with butter and sake on an open flame.
Yam $7 / onion $6 / green pepper $6 / zucchini $7 / asparagus $9 / eggplant $7
grilled fish cake
Hirame (fluke) wrapped with delicate and refreshing shiso leaves, deep fried in a light batter and served with a citrus ponzu sauce and momiji-oroshi (grated daikon radish with chili).
Shrimp and assorted vegetables, deep fried in a light and crispy batter. Served with tempura dipping sauce.
Deep fried eggplant with a sweet dengaku miso glaze.
Dark meat chicken pieces marinated in garlic, ginger and soy sauce, coated in a light batter and deep fried. Served with garlic dipping sauce.
Deep fried tofu with a silky smooth centre and delicate exterior. Served with bonito flakes, ground daikon radish and grated ginger in a dashi broth.
Cooked shrimp and octopus, kanikama and tobiko (flying fish roe) served on a refreshing salad with a creamy ginger dressing.
Four kinds of seaweed with cooked shrimp and thinly sliced cucumber. Served with a citrus, ponzu-based dressing.
Tofu with delicately fried sweet potato straws and nori (seaweed) on top of a refreshing salad and served with and onion-soy dressing.
Sushi Bar Omakase (Chef's Selection)
Allow our Chef to delight you with something new.
Tuna, salmon, yellowtail, mackerel, cooked octopus and fluke. Served with miso soup, salad and koshihikari rice.
Assorted sushi - Blue fin red tuna, seared Albacore tuna, Japanese amberjack, yellowtail, Hokkaido scallop, aburi (torched) ocean trout, salmon, fluke, tiger shrimp, BBQ eel and salmon roe. Served with miso soup and salad.
Tuna, salmon, yellowtail, mackerel, tiger shrimp, seared Albacore tuna, flying fish roe and a tuna roll. Served with miso soup and salad.
Assorted sashimi served on a bed of sushi rice - tuna, salmon, yellowtail, mackerel, cooked octopus, tiger shrimp, tamago (sweet omelet), kanikama, and salmon roe. Served with miso soup and salad.
Robata Dinner for 2
|Wagyu for main||255.00||2 ppl|
Hamachi Kama (Grilled yellowtail neck), or US Black Angus, or Japanese Wagyu beef (additional $135 for the Wagyu beef choice), for main. Served with Yakitori, Mixed Mushrooms, Hokkaido Hotate, Black Cod, Grilled Rice Ball, 2 miso soups, and 2 ice creams.
|US Black Angus 12 oz +vegetables||90.00|
|Miyazaki Wagyu (A5) 12 oz +vegetables||199.00|
|Half and Half||150.00|
Thinly sliced beef (12oz) cooked at the table in a traditional Japanese Donabe (clay pot) in a sweet soy broth with hakusai cabbage, spinach, shiitake and enoki mushrooms, tofu, Tokyo negi (scallion) and carrots. Served with raw egg for dipping.
Dark meat chicken char-grilled with teriyaki sauce.
Atlantic salmon char-grilled with teriyaki sauce.
Tempura Udon / Soba
Soy based bonito broth with flour / buckwheat noodles, shrimp and vegetables.
Niku Udon / Soba
soy based bonito broth with flour / buckwheat noodles and grilled sliced beef.
Sansai Udon / Soba
Soy based bonito broth with flour / buckwheat noodles and Japanese mountain vegetables.
Zaru Udon / Soba
Cold noodles with soy based bonito dipping sauce. Served with garnish (wasabi, ground daikon radish and ginger), nori (seaweed) and uzura tamago (raw quail egg).
Tenzaru Udon / Soba
Cold noodles with tempura and soy based bonito dipping sauce. Served with garnish (wasabi, ground daikon radish and ginger), nori (seaweed) and uzura tamago (raw quail egg).
Soy based bonito broth with flour noodles, shrimp, fishcake, egg, chicken and vegetables. Served in a hot clay pot.
Chicken, shrimp, ginko nuts and shiitake mushroom, steamed in an egg custard soup with toromi-an sauce.
Ohitashi / Gomaae
Boiled spinach topped with bonito flakes (ohitashi) or with Nami's sesame sauce (gomaae).
Boiled soy beans in their pods, lightly salted.
House made soy bean and bonito broth.
Fresh iceberg lettuce, mixed greens and sliced radish served with a creamy ginger dressing.
A bowl of steamed koshihikari rice.
Grilled rice ball
* Menu items and prices are subject to change without notice and are displayed for informational purposes only.