Menu

 
 

LUNCH

A LA CARTE

EDAMAME 7
marinated with smoked soy sauce

ANKIMO NITSUKE 10
soy braised monkfish liver

SNOW CRAB WITH TOSAZU VINEGAR 10
with cucumber and seaweed

CUCUMBER AND DAIKON SALAD 9
served with shiokonbu dressing

AGEDASHI TOFU 10
deep fried tofu

GRILLED SHIITAKE MUSHROOM 9
served with ponzu sauce

SAKE CURED ALASKAN COD 15

HAMACHI KAMA 16
grilled yellowtail collar

WAKADORI KARAAGE 10
deep fried young chicken

BEEF SUKIYAKI 18
beef hotpot with tofu, vegetables, vermicelli, and softly cooked egg

SALMON ABURI WITH AVOCADO 16
served with ikura, truffle oil and special sauce

SHIMOFURI HAMACHI AND JALAPENO PEPPER 18
served with truffle oil and special sauce

SHOKUDO BENTO BOX

served with rice, miso soup, spinach and hijiki seaweed salad

WAKADORI CHICKEN KARAAGE 15
deep fried young chicken

SABA 15
grilled mackerel

ASSORTED TEMPURA 16

SALMON TERIYAKI 15

CHICKEN TERIYAKI 15

VEGETARIAN 14
seasonal vegetable tempura, choice of tofu or miso soup

RICE DONBURI

served with miso soup and Japanese pickles

OYAKO DONBURI 13
chicken, egg, green onion, nori seaweed

ONTAMA SUKIYAKI DONBURI 16
beef, softly cooked egg, nori seaweed

UNAGI KABAYAKI DONBURI 18
grilled eel over rice

KAISEN DONBURI 18
chef’s choice of sashimi over rice

VEGAN DONBURI 16
seasonal vegetable tempura, choice of tofu or miso soup

UDON NOODLE

TEMPURA UDON 13
shrimp, seasonal vegetable tempura, green onion

ONTAMA SUKIYAKI UDON 16
softly cooked egg, beef, green onion

NABEYAKI UDON 15
shrimp tempura, chicken, fish cake, green onion

SUSHI BAR

TORO tuna belly 18 36

MAGURO tuna 9 18

SAKE salmon 8 16

HAMACHI yellowtail 8 16

HIRAME halibut 9 18

TAI red snapper 9 18

HOTATE hokkaido scallop 10 20

SABA mackerel 8

AJI horse mackerel 9

UNAGI freshwater eel 9

IKURA salmon roe 9

TOBIKO flying fish roe 6

UNI sea urchin 13

TAMAGO omelet 6

Chef’s choice of assorted sashimi -8pc 30

AJI TATAKI
whole Aji sashimi with ponzu sauce, fried bones to follow 28

SALMON TARTARE
spicy mayo, avocado, tobiko, topped with crab meat 15

OYSTERS ON THE HALF SHELL (6)
with green onion and tobiko 18

Add uni, ikura, and quail egg for oysters 12

SUSHI MORIAWASE SUSHI LUNCH SET 20

chefís choice of 5 nigiris, 1 roll, tamago, miso soup

SPECIALTY ROLLS

GINZA 16
shrimp tempura, avocado, cucumber, topped with torched hamachi, jalapeno, spicy tuna

HARAJUKU 16
salmon, avocado, shrimp tempura, topped with tuna, spicy kabayaki,lotus root

AKIHABARA 17
salmon, avocado topped with unagi and tobiko

SHINJUKU 25
snow crab, avocado, topped with torched A5 wagyu beef

KAPPABASHI 14
tuna mixed with cucumber and green onion

SHIBUYA 14
avocado, shiso leaves, tobiko, topped with salmon and lemon

ROPPONGI 15
maguro, hamachi, snow crab, salmon, avocado, wrapped with cucumber

CALIFORNIA HANDROLL 6
snow crab and avocado

SHRIMP TEMPURA AND AVOCADO HANDROLL 7

UNAGI AND AVOCADO HANDROLL 9

OKANE HANDROLL 11
salmon skin, uni, ikura, shiso leaf

DINNER

A LA CARTE

EDAMAME 7
marinated with smoked soy sauce

ANKIMO NITSUKE 10
soy braised monkfish liver

SNOW CRAB WITH TOSAZU VINEGAR 10
with cucumber and seaweed

STEWED HIJIKI SEAWEED 7
with carrot, shiitake, lotus root

SPINACH WITH SESAME MOUSSE 7

CUCUMBER AND DAIKON SALAD 9
served with shiokonbu dressing

FRIED LOTUS ROOT CHIPS 8
wasabi mayo

GRILLED SHIITAKE MUSHROOM 9
served with ponzu sauce

AGEDASHI TOFU 10
deep fried tofu

SAKE CURED ALASKAN COD 15

SHRIMP ARARE TEMPURA 17
shrimp and vegetables

HAMACHI KAMA 18
grilled yellowtail collar

SALMON ABURI WITH AVOCADO 16
served with ikura, truffle oil and special sauce

SHIMOFURI HAMACHI AND JALAPENO PEPPER 18
served with truffle oil and special sauce

ASSORTED CHICKEN SKEWERS 12
tsukune, momo with green onion

WAKADORI KARAAGE 10
deep fried young chicken

JIDORI EGG CHAWANMUSHI 8
with shrimp tempura and bok choy

BEEF SKEWERS 14

BEEF TATAKI 22
served with onion oroshi, crispy shiitake, and kaiware sprouts

BEEF SUKIYAKI 18
beef hotpot with tofu, vegetables, vermicelli, and softly cooked egg

YOSENABE 18
seafood hot pot with tofu and vegetables

SUSHI BAR

TORO tuna belly 18 36

MAGURO tuna 9 18

SAKE salmon 8 16

HAMACHI yellowtail 8 16

HIRAME halibut 9 18

TAIred snapper 9 18

HOTATE hokkaido scallop 10 20

SABA mackerel 8

AJI horse mackerel 9

UNAGI freshwater eel 9

IKURA salmon roe 9

TOBIKO flying fish roe 6

UNI sea urchin 13

TAMAGO omelet 6

Chef’s choice of assorted sashimi -8pc 30

AJI TATAKI 28
whole Aji sashimi with ponzu sauce, fried bones to follow

SALMON TARTARE 15
spicy mayo, avocado, tobiko, topped with crab meat

OYSTERS ON THE HALF SHELL (6) 18
with green onion and tobiko

Add uni, ikura, and quail egg for oysters 12

SPECIALTY ROLLS

GINZA 16
shrimp tempura, avocado, cucumber, topped with torched hamachi, jalapeno, spicy tuna

HARAJUKU 16
salmon, avocado, shrimp tempura, topped with tuna, spicy kabayaki, lotus root

AKIHABARA 17
salmon, avocado topped with unagi and tobiko

SHINJUKU 25
snow crab, avocado, topped with torched A5 wagyu beef

KAPPABASHI 14
tuna mixed with cucumber and green onion

SHIBUYA 14
avocado, shiso leaves, tobiko, topped with salmon and lemon

ROPPONGI 15
maguro, hamachi, snow crab, salmon, avocado, wrapped with cucumber

CALIFORNIA HANDROLL 6
snow crab and avocado

SHRIMP TEMPURA AND AVOCADO HANDROLL 7

UNAGI AND AVOCADO HANDROLL 9

OKANE HANDROLL 11
salmon skin, uni, ikura, shiso leaf

SHIME

ONTAMA UDON 10
with softly cooked egg and vegetables

TAI CHAZUKE 12
rice in savory tea broth with seabream sashimi

SALMON IKURA CHAZUKE 12
rice in savory tea broth with salmon and salmon roe