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Specializing in meticulously crafted Japanese tapas (Otsumami), we offer an extensive range of premium sakes, beers, and unique cocktails. Our goal is to deliver unforgettable dining experiences that inspire repeat visits.
Japanese Tapas
Hamachi Crudo
with yuzu kosho
Crispy Shrimp & Corn Skewers
shrimp, scallops, and corn! Oh my!
Squid Tentacle Tempura
Pork Belly Yakiton
with green pepper miso
Kara-age Fried Chicken
Crispy chicken morsels with spicy-mayo.
Eggplant Miso Dengaku
Grilled eggplant with miso glaze.
Kinpira Gobo
Braised burdock root & carrots in sweet mirin-shoyu.
Fries + Mentaiko-Mayo Dip
Housemade fries with kewpie & fish roe dip.
Lunch Mains
Teishoku Lunch Set
Traditional Japanese lunch set. Choose between: Sashimi–about 12pc, Grilled Mackerel, Salmon, Chicken, or Pork Belly. Comes with 7-grain rice, salad, pickles, & miso soup.
Tonkotsu Ramen
Housemade pork bone broth.
Pork Katsu Sando
on toasted Japanese shokupan (milk bread). Comes with housemade pickles.
SWEETS
Matcha Tiramisu
Housemade using pasteurized eggs, matcha, marsala wine.
OTSUMAMI (After 5pm)
Seafood
Hamachi Crudo
with yuzu kosho
Seafood Salad
scallops, squid, octopus, greens with karashi su miso dressing
Crispy Shrimp & Corn Skewers
shrimp, scallops, and corn! Oh my!
Squid Tentacle Tempura
Meat
Pork Belly Yakiton
with green pepper miso
Beef Tataki
with ponzu
Tebasaki Wings
Japanese-style wings in a sweet & savoury sauce
Pan-fried Pork Gyoza
Chicken Kara-age
Crispy chicken morsels with spicy-mayo.
Vegetables
Eggplant Miso Dengaku
Grilled eggplant with miso glaze.
Agedashi Tofu + Crab Meat
Crispy tofu with bonito broth, crab, & nori
Kinpira Gobo
Braised burdock root & carrots in sweet mirin-shoyu.
Fries with Mentaiko-Mayo Dip
Housemade fries with kewpie & fish roe dip
Green Vegetable Goma-ae
Cold salad with cooked greens and sesame seed dressing.
Seaweed Salad
Three kinds of seaweed with sesame seed dressing.
SWEETS
Matcha Tiramisu
Housemade using pasteurized eggs, matcha, marsala wine.
SUSHI & SASHIMI
SIGNATURE SUSHI & SASHIMI
Sashimi 3
3 kinds of fish
Sashimi in the 6ix
6 kinds of fish: tuna, seabass (or similar), salmon, yellowtail, scallops, and botan ebi
Sushi 5
5 pc. Chef's selection.
SUSHI ROLLS
Spider Roll
Soft shell crab, avocado, tobiko.
Dynamite Roll
Tempura shrimp, avocado, tobiko.
Spicy Salmon Roll
Spicy Tuna Roll
Tuna Roll
Negi-hamachi Roll
Yellowtail + green onions.
Avocado Roll
Ume-shisho Roll
Japanese plum
Ume-shisho Roll
Japanese plum
NIGIRI SUSHI
Maguro
Seabass (or similar)
Saba
Sake
Hamachi
Hokkaido Scallops
Botan Ebi
Ikura
Unagi
Beer on Tap
Sapporo Draft
5% ABV
Asahi Draft
Brewed in Japan, 5% ABV
Bottled Beer
Kirin Ichiban
473 mL, 5% ABV
Asahi Super Dry
330 mL, 5.2% ABV
Sapporo
355 mL, 5% ABV
Godspeed Brewery
Ochame IPA
6% ABV. Green tea IPA.
Yuzu
4.1% ABV. Saison with Japanese citrus.
Haru
6.6% ABV. Maibock.
Far Yeast Brewery
Tokyo White
Brewed in Japan, 5.6% ABV. Unpasteurized. Low hop bitterness saison. Fruity aroma.
Tokyo Blonde
Brewed in Japan, 5.6% ABV. Unpasteurized. Medium-light. Fresh hop aroma.
Tokyo IPA
Brewed in Japan, 6% ABV. Unpasteurized. Medium. Citrusy hop flavour.
Kagua Blanc
Brewed in Belgium, 8% ABV. Belgium-style strong ale. Yuzu flavoured.
Kagua Rouge
Brewed in Belgium, 9% ABV. Belgium-style strong ale. Roasted malt & sansho pepper.
Apple Cider
Revel Time & Place
6.5% ABV. Wild ferment. Bright and tart. Vegan, gluten free.
SAKE
Taiheizan Shingetsu
Akita. Junmai. 59%RP 15.2% ABV. Uses famous natural spring waters from Shirakami mountains. Easy drinking with mild earthy notes. Kimoto.
Taiheizan Junmai
Akita. Junmai. 59%RP 15.2% ABV. Creamy with light and dry body. Banana, marzipan aromas. Earthy, savoury, umami. Kimoto.
Hanabusa Kimoto Special
Mie. Tokubetsu Junmai. 60%RP, 15.8% ABV. Pesicide-free, organic Yamada Nishiki rice. Kimoto.
Daishichi Kimoto
Fukushima. Junmai. 69%RP, 15% ABV. Using their revolutionary super flat rice polishing technique. Fig, bran, and cream. Balanced acidity. Since 1752.
Hyakujuro Yamahai
Gifu. Junmai. 60%RP, 15% ABV. Probiotic. Aged sake with caramel colour. Sherry notes.
Kidoizumi Wild Pink 2019
Chiba. Junmai Ginjo. 60%RP, 16% ABV. 100% organic Hanafubuki rice. Notes of mushrooms, peppery. High temperature Yamahai.
Daijiro Yamahai
Shiga. Junmai. 60%RP, 17.5% ABV. Unpasteurized, undiluted. Rich umami, cocoa, banana bread.
Hanatomoe Genshu
Nara. Junmai. 70%RP 17% ABV. Super complex. Wild. Aromas of yogurt, sweet butter, almonds, orange, and light caramel. Yamahai.
Mitobe’s Kimoto 1898
Yamagata. Junmai. 65%RP 16% ABV. Uses Japan’s “heirloom” sake rice: Omachi (pure, not genetically modified). Complex, layered, earthy.
Tedorigawa Yamahai
Ishikawa. Junmai. 60%RP, 16% ABV. Hints of bubblegum and pineapple with cereal and umami dryness. Mild astringency and touch of heat.
Taiheizan Clear Moon
Akita. Junmai Ginjo. 55%RP, 15.2% ABV. Aromas of pineapple, tropical fruits, and flowers. Cereal, umami, and green peppers. Light and smooth. Kimoto.
Masumi Hiyaoroshi
Nagano. Junmai Ginjo. 55%RP, 15.5% ABV. Notes of earth, mushroom, steamed rice, cereal, cheese mixed with bubblegum, peach, melon. Slight vegetal notes. Mild, smooth, easy drinking. Yamahai.
Niida Honke Shizenshu
Fukushima. Junmai Ginjo. 60%RP 16% ABV. 100% organic. No pesticide use. Spontaneous fermentation. Kimoto.
Amabuki Kimoto
Saga. Junmai Daiginjo. 40%RP, 15% ABV. Omachi rice. Rhododendron flower yeast. Honey, honeydew, and sweet rice. Kimoto.
Hanatomoe Mizumoto
Nara. Junmai. 65%RP, 13% ABV. Most complex sake that we carry! Made the same way as sake was first made by monks in the 14th century (or earlier). Strong notes of...well...everything!
Dento
Ishikawa. Junmai. 75%RP 13% ABV. Easy drinking. Well-structured. Finishes clean with subtle nutty notes.
Tengumai Umajun
Ishikawa. Junmai. 60%RP 16% ABV. Earthy and complex. Notes of cucumber, fresh squash, and spice. Clean and crisp.
Namino-oto Super Dry
Shiga. Junmai. 65%RP, 18% ABV. Muroka Nama Genshu. Not charcoal filtered, unpasteurized, undiluted. Makes for a fresh, pure, and vibrant sake. Notes of banana bread, pineapple, and cocoa. Trendy in Japan!
Fukumitsuya Organic
Ishikawa. Junmai Ginjo. 65%RP, 14.3% ABV. Certified organic in Japan,US, & EU. Toasted cereal on the nose. Cream, yogurt, hints of melon and pepper.
Tenzan Shichida Green
Saga. Junmai. 65%RP, 17.5% ABV. Not charcoal filtered. Subtle notes of honey and green apple, but more on the lighter, dry side. Mild acidity.
Nakano Handa-Go 1801
Aichi. Junmai Ginjo. 55%RP, 15.5% ABV. Wakamizu Rice. Slightly dry with notes of pear, licorice, and a hint of cocoa. Award winner.
Wakatake Onikoroshi
Shizuoka. Junmai Ginjo. 55%RP 16% ABV. Semi-fruity with unique dryness. Subtle tones of grapefruit, peach, and melon.
Masumi Shiro
Nagano. Junmai Ginjo. 55%RP, 12% ABV. Honeydew melon. Lower alcohol, smooth, and refreshing. Perfect for summer sipping.
Zaku "Ho No Tomo"
Mie. Junmai. 60%RP 15% ABV. Local Mie rice. Multi-award winner.
Heiwa “KID” Junmai Ginjo
Wakayama. Junmai Ginjo. 55%RP, 15.5% ABV. Bubblegum, melon, and red apple notes.
Amabuki Strawberry Yeast
Saga. Junmai Ginjo. 55%RP, 16.5% ABV. A very unique unpasteurized sake, brewed using strawberry flower yeast and Omachi rice.
Dewazakura Oka “Cherry Bouquet”
Yamagata. Ginjo. 50%RP, 15.5% ABV. Of historical significance! This bottle started the ‘80’s “gingo boom” that continues today.
Osakazuki Macho Woman
Gunma. Junmai. 80%RP 15.2% ABV. Hint of sweetness. Ample umami. Crisp finish. Shockinly good for 80% rice polishing!
Mutsu-Hassen Pink
Aomori. Junmai. 60%RP 16.3% ABV. Award winner. Intense fruity aromas. Ripened banana and melon. This will shock Junmai lovers!
Mutsu Hassen Red
Aomori. Tokubetsu Junmai. 55-60%RP, 15.4% ABV. Uses white koji, so brighter acidity. Pronounced apple flavours with a touch of herb. Clean, sweet, delicious!
Ippaku Suisei Misato Nishiki
Akita. Junmai Ginjo. 50%RP, 16% ABV. Uses local Misato Nishiki rice. Notes of pear, bubblegum, fig, and cream. Bright acidity with pleasant mouthfeel. Since 1688.
Nakano Saika
Aichi. Daiginjo. 50%RP, 15% ABV. A collaboration between rice farmers in Hokkaido using the prefecture’s new Ginpu rice. Light and dry daiginjo with clean “kire” finish. Award winner.
Heiwa Shuzo “KID” Daiginjo
Wakayama. Junmai Daiginjo. 50%RP, 15.6% ABV. Yamadanishiki rice. Strawberries, cotton candy, and mango. Clean, vibrant, and smooth.
Niwa no Uguisu 50
Fukuoka. Junmai Daiginjo. 50%RP, 15% ABV. A dry Junmai Daiginjo with notes of apple and pears. Herbaceous whispers.
Dassai 45
Yamaguchi. Junmai Daiginjo. 45%RP 16% ABV. Put “premium” sake on the world map. Chewy fruit tones. Hint of anise and mild vegetal aftertaste.
Dewazakura Yukimegami 48
Yamagata. Junmai Daiginjo. 48%RP 16.5% ABV. Mild earthy tones, melon, banana, slight spice. Good acidity and lingering finish. GI certified!
Emishiki Sensation Black
Shiga. Junmai. 50%RP 16% ABV. Local Shiga rice. Hint of strawberry. Fresh acidity.
Zaku Nakadori
Mie. Junmai Daiginjo. 50%RP, 16% ABV. Yamadanishiki rice. Uses the most prized portion of the sake pressing: the middle draw (nakadori).
Tenmei Brown
Fukushima. Junmai Daiginjo. 50%RP, 15.5% ABV. Aged for 1 year. Undiluted. Melon, steamed rice, nail polish. Some lactic notes, butter, and honey.
Miyakanbai Origarami
Miyagi. Junmai Ginjo. 55%RP, 15% ABV. Seasonal. Unpasteurized. Gentle sweetness with juicy acidity. Ori lees left, providing umami and a velvety mouthfeel.
Namino Oto, Kabosu
Shiga. 8% ABV. Japanase citrus sake. Aromas of ripe melons with plesantly creamy citrus notes. A distinct sake taste to finish.
Emishiki Kijoshu
Shiga. Junmai. 50%RP, 16.9% ABV. Yamadanishi rice (King of sake rices). Luxurious sweetness similar to noble rot wines. Pairs extremely well with our Tiramisu!
Akitora Sparkling Sake
Junmai Ginjo. 50%RP, 14.5% ABV. Coarsely filtered, unpasteurized. A sparkling sake that doesn’t suck!
Heiwa “KID” Sparkling Sake (12.2oz)
Wakayama. Junmai Daiginjo. 50%RP, 14% ABV. Yamada Nishiki rice. Unpasteurized. Bright, expressive, wine-like. Apple, white flowers, melon.
Plum Wine
Choya 23 Umeshu
Japan. 23.6% ABV. Japanese liqueur made from ume plums.
Other Japanese Drinks
Toki Whisky Highball
Suntory Toki whisky + soda water.
Umeshu Highball
Japanese plum liqueur + soda water.
NATURAL WINES
Fidora White, Veneto Bianco
Veneto, Italy. 13% ABV. Organic. Grape blend (pinot grigio, glera, chardonnay). Crisp, dry white blend. Lemon, white peach, crunchy apples with slight florality.
Fidora Red, Rosso
Veneto, Italy. 13% ABV. Organic. Grape blend (corvina, merlot, cab sauvignon). Red fruit dominating, moderate tannin, and good acidity.
Dominio de Punctum Rosé
La Mancha, Spain. 13% ABV. Organic. Red cherries, strawberry, and watermelon rind. Rich, but fresh on the palate.
Dominio de Punctum Orange
La Mancha, Spain. 13% ABV. Organic, biodynamic. 10 days skin contact. Slightly tannic. Notes of walnuts, applesauce, and orange zest.
SIGNATURE COCKTAILS
My Own Private Tokyo
rum, dry vermouth, lime juice, cold brewed green tea, smashed cucumbers, bitters
Shinjuku Red
housemade strawberry cordial, sweet potato shochu blend, chartreuse, lime juice
Kabosu Spritz
kabosu citrus sake, vodka, soda
Moonlight Desires
nigori sake, empress 1908 gin, beer, lime juice, luxardo maraschino cherry
Sake Sangria
sake, umeshu plum wine, brandy, apple juice, lime juice, ginger beer
Sakura Martini
junmai ginjo sake, grey goose lemon vodka, maraschino liqueur, japanese bitters
CLASSIC COCKTAILS
Negroni
campari, gin, sweet vermouth
Sidecar
brandy, triple sec, lemon juice
Margarita
tequila, triple sec, lime juice
Whiskey Sour
bourbon, lemon juice, egg white, bitters
Old Fashioned
bourbon, bitters
ZERO ALCOHOL
Kimino Sparkling Yuzu Juice
Hand-picked Yuzu from Shikoku region. Made in Japan. 250 mL
Kimino Sparkling Ringo Juice
Hand-picked Fuji apples from Aomori. Made in Japan. 250 mL
Kimino Sparkling Ume Juice
Hand-picked Ume plums from Wakayama. Made in Japan. 250 mL
Saicho Sparkling Jasmine Tea
Delicate floral aroma. Notes of apple, lychee, and vanilla. 200 mL
Please note:
Seating time is limited to 90 minutes
Incomplete parties won’t be seated until all guests have arrived
The minimum gratuity is 18%
Bills can only be split evenly