Appetizers

yasai | SALADS
edamame
wok seared spicy edamame
kenichi mixed greens
hijiki salad
kelp salad
sunomono salad
seafood sunomono
smoked squid salad
kale & roasted beet salad
wild mushroom salad
additions: chicken, salmon, shrimp

 

ishiyaki | HOT ROCK 1000˚
stone seared at 1000˚ degrees
scottish salmon (6 pieces)
scallop (6 pieces)
wagyu beef (6 pieces)
combo (9 pieces)

 

kushiyaki | SKEWERS
japanese binchotan charcoal grill

wagyu beef
blue cheese, ponzu

natural chicken
sweet shallot glaze

shishito peppers
dusted with togarashi

 

agemono | TEMPURA
3 pieces per order
asparagus, avocado, broccoli, shiitake, shishito, onion, sweet potato
shrimp (2 pieces)

 

ichiban | SMALL PLATES

eggplant dengaku
tender japanese eggplant, broiled with sweet miso sauce in a traditional manner

traditional crispy tofu
garlic, ginger, sweet miso, scallion, shoyu

dynamite shrimp
tempura fried tiger shrimp, masago aioli, kenichi teriyaki sauce

dynamite lobster
new england 5oz lobster tail

black cod misozuke
marinated in miso for 72 hours and broiled

blackened tuna
cajun seared hawaiian ahi avocado, whole grain mustard

sansho calamari
dusted with sansho pepper

spicy tuna over crispy sushi rice
spicy sesame aioli, wasabi cream, tobiko

ton gyoza
broken arrow ranch wild boar pot stickers, pan seared with dried cherry nimono

negimaki
grilled tenderloin, shiitake and scallion, garlic chips, sweet unagi reduction

slow cooked asian baby back ribs
hoisin, brown sugar, sesame seed

pork belly and octopus
twice cooked octopus, crispy pork belly, carrot pureé, bacon yuzu vinaigrette, smoked paprika, roasted baby carrots