Cold Small Plates
Salad of Asian Pear and Persimmon
Maytag Blue Cheese, Candied Pumpkin Seed, Chive Dressing
Seared Washugyu Beef Carpaccio
Napa Cabbage, Garlic Chips, Ginger-Chili Vinaigrette
Trio of Pate and Terrine
Country Pate, Terrine of Roasted Bell Pepper and Eggplant, Chicken Liver Mousse
Yuzu Ceviche
Blue Prawn, Hokkaido Scallops, Octopus, Salmon, Yuzu-Ohba Ceviche Dressing
Spring Roll
Smoked Salmon and Caviar, Apple, Crispy Baguette, Haricot Vert Mustard Caper-Golden Raisin Vinaigrette
Chilled Fresh Homemade Tofu
Oba Leaves, Green Onion, Bonito Flakes, Wakame, Umami-Ginger Soy
Seared Chicken Liver with Duck Confit Salad
Watercress and Baby Frisée with Roasted Golden Beets, Haricot Vert, Sunny Side Up Quail Egg
Hot Plates
French Green Lentil Soup
Smoked Amish Chicken, Brussel Sprouts, Glazed Carrots
Soy-Ginger Carmel Pork Belly
with Pickled Daikon Salad, Steamed Buns
Grilled Bob White Quail
Roasted Apples and Quince, Polenta Cake, Reduction of Port Wine and Balsamic Vinegar
Crispy Veal Sweetbreads
Apple Smoked Bacon with Potato, Haricot Vert
Warm Baby Octopus and Fingerling Potato Salad
Smoked Paprika, Proscuitto, Preserved Lemon, Chickpea Mousseline
Sauteed Main Scallops and Soba Gnocchi
Trumpet Royale, Celery Root-Parmesan Foam
Main Plates
Sauted Scottish Salmon
Gratin of Eggplant, Fingerling Potato Lyonnaise, Herbal Sea Water
Seared Main Skate Wing
Medley of Japanese Mushrooms, Risotto of Cauliflower
Roasted West Coast Fluke
Butternut Squash Agnolotti, Jerusalem Artichoke Pureé, Braised Savoy Cabbage
Chicken in Clay Pot
Amish Chicken, Shimeji Mushrooms, Eggplant, Haricot Vert, Yuzu Juice
Roasted New York Strip Steak
Roasted Yukon Gold Potato with Bacon and Sour Cream, Glazed Baby Carrots, Aromatic Sauce
Roasted Indiana Duck Breast and Confit of Leg
Compote of Quince, Ginger-Orange Glaze
**18% Gratuity added to parties of six or more
*consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness
Omakase - Chef's Tasting Menu
Japanese Snapper “Madai”
Ohba Leafs, Marinated Seaweed, Lotus Root Chips, Ginger-Citrus Sauce, Paired with Jane Ventura Cava Brut Nature NV
Warm Baby Octopus and Fingerling Potato Salad
smoked Paprika Oil, Prosciutto, Preserved Lemon, Chickpea Mousseline, Paired with Chateau Lestrille Entre-Deux-Mers 2008
Sautéed Maine Scallops and Soba Gnocchi
Trumpet Royale, Celery Root-Parmesan Foam, Paired with Champalou Vouvray 2007
Sautéed Scottish Salmon
Gratin of Eggplant, Fingerling Potato Lyonnaise, Herbal Sea Water, Paired with Chateau D’Orschwihr Bollenberg Riesling 2007
Roasted New York Strip Steak
with Roasted Yukon Gold Potato with Bacon and Sour Cream, Glazed Baby Carrots, Aromatic Sauce, Paired with Chateau Couronneau Bordeaux Superieur 2005
Pineapple Polenta Cake
with Cream Cheese Frosting, Pineapple Jam, Brown Sugar-Rum Ice Cream, Paired with Vigneau-Chevreau Vouvray Petillant Demi-Sec NV
*participation is required by the entire party for the tasting menu
TAKASHI NOODLE LUNCH
Small Plates
Chilled Homemade Tofu
Bonito Flakes, Wakame, Ginger-Umami Soy
Cucumber Seaweed Salad
Heirloom Tomato, Oba Leaves, Sweet Miso Dressing
Asian Pear Salad
Chive Dressing
Pork Belly Snack
Steamed Bun, Hot Mustard
Gyoza
Pork Dumpling, Hot Chili-Soy Vinaigrette
Harumaki
Gulf Shrimp, Aromatic Vegetable, Sanshõ Salt and Garlic Aioli
Duck Fat Fried Chicken
Marinated Amish Chicken, Spicy Sesame Dressing
Tempura
Gulf Shrimp, Shi-Shito Peppers, Kabocha Squash, Warm Dashi Broth
Vegetable Tempura
Tofu, Shi-Shito Peppers, Kabocha Squash, Warm Dashi Broth or Yuzu Salt
Noodles
Shoyu Ramen
Classic Tokyo Style Ramen, Braised Pork, Barbeque Egg, Marinated Bamboo Shoots
Miso Ramen
Hokkaido Style Ramen Braised Pork, Bean Sprouts, Sweet Corn, Wakame
Chicken Ramen
Clear Chicken Broth, Sauted Amish Chicken, Bok Choy, Soft Egg
Silky Tofu Mushroom Ramen
Vegetarian Soy Broth, Tofu, Trumpet Royal, Shi-Shito Peppers
Chilled Soba
Housemade Buckwheat Noodles with Nori, Yuzu, Wasabi, Soy-Dashi Dipping Broth
Hot Soba
Housemade Buckwheat Noodles, Mitsuba, Yuzu, Scallions, Soy-Dashi Broth
Tempura available with Soba
Inaniwa Udon
with Mitsuba, Yuzu, Scallions in Soy-Dashi Broth
Nabeyaki Udon
Cooked in a Clay Pot with Tempura Shrimp, Spinach, Kamaboko, and Egg
Rice Noodles with Vegetable Broth (Gluten-Free)
with Tamari Soy, Prawns, Napa Cabbage, Bean Sprouts, Cilantro
Special Lunch Desserts
soy coconut panna cotta
passion fruit syrup and seasonal berries
salted caramel cheesecake, sweet bean paste, shaved mandarin ice
green tea shortbread, white chocolate mousse, mango sorbet
ice cream and sorbets
Special Lunch Beverages
Kirin Ichiban
Crisp Light Japanese Larger Beer
Hitachino White Ale
Coriander, Nutmeg, Orange Peel
Tozai Junmai
Soft Melon, Crisp
Ginger Lime Martini
Vodka, Fresh Ginger and Lime Juice
Red Raspberry Martini
Sky Orange Vodka, Cointreau, Blood Orange Puree
Genmaimacha
Premium Tea Powder with Toasted Rice