Hot Appetizers

Hamachi Kama

Yellowtail collar sprinkled with rock salt grilled, served with house ponzu.

Sautéed Mushroom with bacon

Assorted mushrooms sautéed with garlic and butter, tossed with spinach and bacon crisps.

Grilled Squid

Marinated squid, grilled, served with grated ginger and ichimi-mayo.

Chawan Mushi

Dashi flavored Japanese egg custard with shrimp, chicken, shitake mushroom and broccoli.

Tori Tsukune

Chicken meatballs cooked in chicken dashi, skewered and grilled, drizzled with yakitori sauce.

Dashimaki Tamago

Egg omelet infused with dashi for a unique flavor and light and fluffy texture.

Asari Sakamushi

Manila clams cooked with sake and kelp topped with Japanese parsley.

Asari Sakamushi

Manila clams cooked with sake and kelp topped with Japanese parsley.

Lotus root Manju

Unagi stuffed, grated lotus root steamed and deep-fried. Served in a soy bonito sauce.


Tai (Sea bream) head slow cooked in sake, mirin and dark soy. Served with seasonal Japanese vegetables.

Shrimp and Eggplant au Gratin

Eggplant, mushroom, shrimp and broccoli baked in yuzu miso sauce and parmesan cheese.

Kushi Age

Jumbo shrimp, pork, shitake and lotus roots breaded and deep-fried. Served with tartar and tamarind sauce.

Shabu Shabu

Thin slices of meat or seafood, cooked at the table with assorted vegetables in kombu broth.

Stuffed Jalapenos

Jalapenos stuffed with spicy tuna and cream cheese, lightly battered and deep-fried.

Spare Ribs

Braised baby pork ribs sprinkled with sansho pepper.

Buta Kakuni

Tender pork belly cooked in ginger and mirin infused dashi, covered with glazed mashed potato.

Drunken Clams

Manila clams cooked in sake, garlic and butter topped with spinach.

Fried Oysters

Pacific oysters breaded in panko, deep-fried and served with onion and pickle tartar.

Fried Soft-shell Shrimp

Soft shell shrimp deep-fried and sprinkled with rock salt and lemon juice.

Fried Soft-shell Crab

Deep fried large soft shell crab served with ponzu, over crispy rice noodles.

Shishito Pappers

Fingerling Japanese, wok roasted with soy.

Roasted Duck

Honey and soy marinated duck breast, pan roasted and served with sautéed vegetables.

Miso Black Cod

White Miso marinated black cod grilled and served with vinegared vegetables.

Tuna Steak

Yellow fin tuna, pan seared with garlic butter, grilled and served with mushroom and onion sprouts.

Crab Croquette

Blue crab and Béchamel sauce rolled into balls, breaded and fried, served with a red wine and tamarind sauce.

Grilled Tofu and Vegetables

Grilled tofu and seasonal Japanese vegetables served with yakitori sauce.

Baked Green Mussels

Slightly seasoned, Japanese style fried chicken nuggets.


Slightly seasoned, Japanese style fried chicken nuggets.

Eggplant and Shrimp Agedashi

Deep fried Japanese eggplant and shrimp in tentsuyu broth.


Boiled soybeans sprinkled with rock salt.

Galic Edamame

Boiled soybeans wok roasted in garlic and butter soy.


Homemade potstickers filled with pork and vegetables.

Agedashi Tofu

Lightly battered and deep-fried silky tofu, served in tentsuyu broth.

Saikoro Steak

Cubes of Angus New York strip grilled, served with garlic-butter soy and grilled onion rings.

Cold Appetizer

Hirame Usuzukuri

Paper-thin slices of halibut drenched in homemade ponzu and dotted with yuzu kosho.

Salmon Carpaccio

Thinly sliced salmon drizzled with yuzu and mustard miso.

Yellowtail Serrano

Slices of yellowtail seared, topped with Serrano and citrus vinaigrette.

Citrus Octopus

Fresh octopus drizzled with spicy citrus wasabi and pico de gallo.

Japanese Taco

3 mini tacos stuffed with shrimp, grilled beef short ribs and spicy tuna each.

Pacific Oysters

On the half shell, with home made ponzu.

Toro Tartare

Finely chopped fresh Toro (tuna belly) and green onions topped with caviar and chives.

Tuna Tataki

Japanese spices encrusted tuna slightly seared and drizzled with citrus vinaigrette.

Beef Tataki

Angus NY strip crusted with salt and pepper, pan seared, sliced and finished with shiso-honey soy sauce.

Cold Tofu

Extra soft tofu in a cold dashi broth topped with bonito flakes.

Boiled Spinach

Boiled Spinach in a dashi broth, sprinkled with sesame and bonito flakes.


Sashimi Salad

Assorted Sashimi and mixed greens with lemon yuzu vinaigrette.

Miso soup
Clear Asari Calm Soup


Crab and Avocado Salad

Mixed green, blue crab, crabstick, avocado tossed in a ginger miso dressing and sprinkled with crushed with almonds.

Green Tea Soba Salad

Green tea infused soba with mix green, cherry tomatoes, crabsticks, shrimp and tamago with house wasabi dressing.

Tofu and Seaweed Salad

Assorted seaweed and extra soft tofu with Shiso dressing.


Octopus Sunomono

Traditional octopus, vinegared cucumber and seaweed salad.

Eel Sunomono

Grilled fresh water eel, vinegared cucumber ans seaweed salad.

Seafood Sunomono

Assorted sashimi, vinegared cucumber and seaweed salad.


Mini Salmon & Ikura Don

Bowl of sushi rice topped with salmon and salmon roe.

Mini Tekka Don

Bowl of sushi rice topped with tuna sashimi.

Mini Unagi Don

Bowl of steamed rice topped with fresh water eel.

Mini Chirashi Don

Bowl of sushi rice topped with assorted sashimi.

Steamed Rice
Brown Rice

Bowl of rice mixed with equal part of green tea and dashi broth topped with your choice of

Mini Uni Don

Bowl of sushi rice topped with sea urchin.


White rice molded in a triangular shape stuffed with a choice of Ume (pickle plum), Salmon or Bonito Flakes and wrapped in nori.


Zaru Soba or Udon

Wheat flour or buckwheat noodles served with chilled dashi broth.

Kake Soba or Udon

Simple wheat flour or buckwheat noodles in a mild broth topped with thinly sliced scallions.

Tempura Soba or Udon

Simple wheat flour or buckwheat noodles in a mild broth topped with shrimp tempura.

Kitsune Soba or Udon

Simple wheat flour or buckwheat noodles in a mild broth topped with sweet tofu skin.

Wakame Soba or Udon

Simple wheat flour or buckwheat noodles in a mild broth topped with seaweed.

Nabeyaki Udon

Hot pot with wheat flour noodles, seafood, vegetables topped with shrimp tempura, poached egg and green onions.

Mizuki Special Soba

Green tea buckwheat noodles in a chilled, mild dashi broth topped with quail egg and tempura flakes.

Hot Pot

Rib Eye Sukiyaki

Thinly sliced rib eye, tofu, mushroom and vegetables in a dark, rich soy-mirin broth.

Tsukune Chankonabe

A traditional Japanese hotpot, savored by the sumo wrestlers, with our homemade chicken meatballs, pork, shrimp, squid, mussels, tofu, ramen noodle


Assorted Tempura

Shrimp and assorted vegetables tempura battered and deep-fried, served with tempura dipping sauce.

Ika Tempura

Calamari rings tempura battered and deep-fried, served with yuzu mayo and yuzu kosho.

Shrimp Tempura

Tempura battered and deep fried shrimp, served with grated daikon radish and tempura dipping sauce.

Vegetable Tempura

Assorted Japanese vegetables tempura battered and deep-fried. Served with tempura dipping sauce.


Seafood Medley

Fresh jumbo scallops, jumbo Shrimps, Black Cod and Clams in a garlic, rosemary, butter and white wine sauce.

New York Steak

Pan roasted and finished in the grill served with a citrus rosemary sauce and grilled vegetables.

Roasted Chicken

Pan roasted and finished in the grill served with a citrus rosemary sauce and grilled vegetables.

Atlantic Salmon

Juicy filled of grilled Atlantic salmon served with veg-ponzu sauce with butter rice and crispy spinach.

Rack of Lamb

1/2 a rack of Sake soy marinated New Zealand lamb ribs, grilled and served with mustard basil sauce.

Combination Dinners

Teriyaki Dinner

A choice of teriyaki served with assorted tempura, sautéed vegetables, baked mussel, 1/2 tuna and 1/2 California roll accompanied by miso soup.

Tamate Bako

A combination of traditional Japanese small plates Mushimono (steamed), Yakimono (grilled), Agemono (fried), Sunomono (vinegared salad), and Suimon