• Dinner Menu

    Dinner Menu
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    APPETIZERS

    • EDAMAME

      3

      Steamed Japanese soybean and tossed with salt.

    • AGEDASHI TOFU

      7

      Fried tofu served in a sweet dashi sauce with grated fresh ginger and white radish.

    • SHRIMP SHUMAI

      5

      Steamed shrimp dumpling served with sesame oil and light soy vinaigrette.

    • YAKITORI

      6

      Skewered chicken glazed with teriyaki sauce and spices.

    • GYOZA

      7

      House-made pan-seared dumplings served with sesame oil and light soy vinaigrette

    • MINI PORK BELLY STEAM BUNS

      5

      Tender slices of pork belly served with spicy aioli, cucumber, and scallions in a pair of fluffy steam bun.

    • IKA KUSIAGE (CALAMARI SKEWERS)

      7

      Lightly battered and fried squid tentacles on bamboo skewers

    • YASAI HARUMAKI

      6

      Vegetable spring rolls with a side of sweet chili sauce.

    • TAKOYAKI

      7

      Octopus dumplings with Japanese aioli, pickled red ginger, finely shredded seaweed, dried bonito flakes and Worcestershire sauce.

    • SHRIMP LOLLIPOPS

      9

      Breaded shrimp on bamboo skewers, served with a side of house-made tartar sauce.

    • NEGIMAYAKI

      11

      Pan-seared scallions wrapped with thinly-sliced New York strip steak and topped with a house-made teriyaki sauce.

    • SHRIMP AND VEGETABLE TEMPURA

      12

      Lightly battered and fried shrimp and assorted vegetables, served with a house-made tempura sauce.

    • YANAKO SAMPLER

      15

      Shumai (4), ika kushiage (2), yasai harumaki (4).

    SOUP & SALAD

    • MISO SOUP

      2

      Tofu, seaweed, and finely chopped scallions in a dashi stock.

    • HOUSE SALAD

      5

      Romaine hearts with shredded carrots, grape tomato and bell peppers served with a house-made ginger dressing.

    • SEAWEED SALAD

      5

      Green seaweed seasoned with rice vinegar, soy sauce, and sugar tossed with grated ginger root and roasted sesame seeds.

    • AVOCADO SALAD

      9

      Thick slices of avocado over romaine hearts , shredded carrots and mixed bell peppers served with a house-made ginger dressing.

    NOODLES

    Udon - Udon: Thick wheat-flour noodles in a delicate mix of bonito broth, light dashi, soy sauce, and mirin.

    • SANSAI UDON

      12

      Mountain vegetables and scallions

    • TEMPURA UDON

      14

      Shrimp tempura, scallions, wakame, and kamaboko

    • NABEYAKI UDON

      17

      Shrimp tempura, chicken, kamaboko, an egg, wakame, scallions, and sliced shiitake mushrooms

    • CURRY UDON

      13

      Pork, onion, carrot, potatoes; Japanese curry sauce.

    • PORK YAKISOBA

      16

      Stir-fried egg noodles with sliced pork, cabbage, onions, carrots, scallions, shiitake mushrooms in yakisoba sauce, topped with pickled ginger and seaweed powder.

    • VEGETABLE YAKISOBA

      15

      Stir-fried egg noodles with cabbage, onions, carrots, scallions, shiitake mushrooms in yakisoba sauce, topped with pickled ginger and seaweed powder.

    ENTREES

    All entrees are served with a side of white rice. Brown rice can be substituted for an additional $1.00 charge.

    • CHICKEN TERIYAKI

      18

      Pan-seared chicken breast drizzled with a house-made teriyaki sauce served with sautéed baby bok choy and asparagus.

    • TOFU TERIYAKI

      15

      Eight pieces of fried silken tofu with sautéed baby bok choy and asparagus.

    • SALMON TERIYAKI

      22

      Pan-seared Scottish salmon glazed with a yuzu teriyaki sauce served with asparagus sautéed in black truffle oil.

    • STEAK TERIYAKI

      22

      Grilled 7-ounce NY strip steak with teriyaki sauce served with sautéed baby bok choy and asparagus.

    • LOBSTER TEMPURA

      23

      Lightly battered lobster, shrimp, and mixed vegetables served with a tempura dipping sauce and a side of rice.

    • TONKATSU CURRY

      18

      Breaded fried pork cutlet, served with white onions, carrots, potatoes, in Japanese curry sauce.

    • CHICKEN KATSU CURRY

      17

      Breaded fried chicken cutlet, served with white onions, carrots, potatoes, in Japanese curry sauce.

    SIDES

    • WHITE RICE

      2
    • BROWN RICE

      3
    • SLICED AVOCADO

      3

    BEVERAGE

    • ASSORTED SODAS

      2

      Coke, diet coke, unsweetened iced tea, cranberry juice, sprite, & club soda

    • HOT GREEN TEA (CUP)

      2
  • Lunch Menu

    Lunch Menu
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    SUSHI LUNCH SPECIALS

    • SUSHI LUNCH

      15

      5 pieces of sushi and a California roll

    • SASHIMI LUNCH

      15

      7 pieces of sashimi and a bowl of rice

    • MAKI COMBO LUNCH

      15

      Spicy tuna roll, California roll and cucumber roll

    BENTO BOXES

    Served with miso soup, seaweed salad, vegetables tempura, California roll, and a side of rice.

    • TOFU TERIYAKI

      15

      Fried soft tofu with housemade teriyaki sauce

    • CHICKEN TERIYAKI

      15

      Pan-seared chicken breast with housemade teriyaki sauce

    • SALMON TERIYAKI

      17

      Pan-seared Scottish salmon with housemade teriyaki sauce

    • STEAK TERIYAKI

      17

      Broiled 7-ounce NY strip steak cooked to temperature

    • CHICKEN KATSU

      15

      Crispy chicken cutlets, tonkatsu and miso tonkatsu dipping sauce

    • TONKATSU

      17

      Breaded pork cutlets, tonkatsu and miso tonkatsu dipping sauce

    • EBI FURAI

      17

      Panko-coated prawns, tonkatsu and miso tonkatsu dipping sauce

  • Sushi Menu

    Sushi
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    SUSHI BAR APPETIZERS

    • OYSTERS ON THE HALF SHELL

      14
      Half dozen oysters (seasonal selection) topped with Kizami Wasabi and soy citrus vinaigrette.
    • OYSTER SHOOTER

      5
      Freshly shucked oyster with soy citrus vinaigrette, topped with uni, kizami wasabi, saki, and wasabi tobiko.
    • SUNOMONO MIX

      9
      Crab, octopus, fresh water eel, and white fish served with cucumbers, seaweed and pickled radish in sweet vinaigrette.
    • ALBACORE PONZU

      12
      White tuna served in soy citrus vinaigrette with grated white radish, ginger, and scallions.
    • MAGURO SU MISO

      13
      Tuna served with avocado in yuzu miso vinaigrette.
    • USUZUKURI

      15
      Thinly-sliced fluke served with spicy grated radish, scallions, and soy citrus vinaigrette.

    SUSHI & SASHIMI

    One piece per order

    • MAGURO (TUNA)

      3.5
    • SAKE (SALMON)

      3
    • HAMACHI (YELLOWTAIL)

      4
    • BINCHO (ALBACORE)

      3
    • HIRAME (FLUKE)

      3.5
    • BRANZINO

      3
    • SABA (MACKEREL) 

      3
    • SAWARA (SPANISH MACKEREL)

      3
    • UNAGI (FRESH WATER EEL) 

      3.5
    • EBI (SHRIMP) 

      2.5
    • IKA (SQUID)

      2.5
    • HOKKI GAI (SURF CLAM)

      2.5
    • TAKO (OCTOPUS)

      3
    • HOTATE (SCALLOP) 

      3.5
    • IKURA (SALMON ROE)

      3
    • TOBIKO (FLYING FISH ROE)

      3
    • UNI (SEA URCHIN)

      MP
    • TAMAGO (EGG OMELET)

      2
    • INARI (SWEET TOFU SKIN)

      2

    BASIC ROLLS

    All basic rolls can be made as a hand roll or substituted with soy paper.

    • TUNA

      7
    • SALMON

      6
    • SALMON AVOCADO

      7
    • YELLOWTAIL & SCALLION

      8
    • CALIFORNIA 

      7
      Crab stick, cucumber, avocado
    • PHILADELPHIA 

      8
      Smoked salmon, cream cheese, scallion
    • EEL & AVOCADO

      8
    • SOFT SHELL CRAB 

      9
      Fried soft shell crab, cucumber, avocado, Japanese mayo
    • SHRIMP TEMPURA 

      8
      Fried battered shrimp (2), cucumber, Japanese mayo
    • SALMON SKIN 

      7
    • SPICY TUNA 

      8
    • SPICY SALMON

      7
    • CUCUMBER

      4
    • AVOCADO 

      5
    • KANPYO (HOUSEMADE DRIED GOURD)

      5
    • OSHINKO (JAPANESE PICKLE)

      5
    • ASPARAGUS

      6
    • VEGETABLE TEMPURA

      8
      Sliced carrot, green onion, and yellow onion in tempura batter, spicy aioli
    • FUTOMAKI

      7
      crab stick, cucumber, kanpyo, oshinko, sweet shiitake mushroom, yamagobo
    • SHITAKE & CREAM CHEESE

      6
    • PLUM ROLL (UMESHISO)

      6

Location

4345 Main St.
Philadelphia, PA 19127

Contact

(267) 297-8151
(267) 297 8341

Hours

Lunch:
Everyday, Noon-3pm

Dinner:

Mon – Thurs, 5pm-9:30pm
Fri-Sat, 5pm-10pm 
Sun, 5pm-9:30pm

Made with love by Brand Revive. All rights Reserved.
Photos taken by Neal Santos