RAW COOKED

PLATES
APPETIZERS
BEAU SOLEIL OYSTERS Spicy Pineapple Vinegar, Nori 18 TORO TARTARE
Jalapeño Avocado Purée MISO SOUP Nameko Mushrooms, Water Chestnuts, Wakame 8
HIRO’s SASHIMI Chef ’s Choice Seared Sashimi 16
SOY BURNT OCTOPUS Watermelon Radish, Macerated Cucumber & Kiwi 18
FLUKE CEVICHE Montauk Fluke, Shiro-Shoyu, Mirin, Chives, Lemon Zest 19 19
TEMPURA SALAD HANDROLL Lettuces, Herbs, Snap Peas, Sweet Potato Tempura, Ginger Yuzu Dressing 12

CHILLED ORGANIC TOFU Spring Vegetables, Wild Watercress, Shitake Dashi 12

SUSHI / SASHIMI / ROLL & HANDROLL SALADS

TUNA SHELLFISH SUSHI PLATES CHOPPED SALAD Bobo Chicken, Napa Cabbage, Cucumber, Mitsuba, Avocado, Toasted Almonds, Ginger Balsamic 16
Kindai Tuna Toro (Japan)* 10 Diver Scallops (Maine) 6
SEARED BIG EYE TUNA Yellow Wax Beans, Green Peas, Sugar Snap Peas, Snow Peas, Wasabi Olive Oil 18
Kindai Tuna (Japan)* 6 King Crab (Alaska) 6
SOME SUSHI
Big Eye Tuna (Ecuador) 5 Sweet Shrimp (Maine) 6 ASPARAGUS TRIO SALAD Jumbo & Pencil Asparagus, Micro Peashoots, Razor Thin Shitake, Spiced Vinaigrette 12
1 for 40 2 for 65
Squid (Japan) 5 CREEKSTONE BEEF TATAKI Baby Carrots, Tatsoi, Red Vein Spinach, Daikon, Ginger Miso 20
King Salmon (Alaska) 6 SOME SUSHI & SASHIMI
King Salmon (New Zealand) 5 CAVIAR 1 for 45 2 for 70
Ocean Trout (Tasmania) 5 Uni (Japan)* 7
VEGETARIAN ROLLS
DONBURI
Arctic Char (Iceland) 5 Salmon Roe (Alaska) 5
Fresh Water Eel (Japan)* 7 20 HACKED SOFTSHELL CRAB Peashoots, Kimchi, XO Sauce, Bettons Bacon , Poached Egg, Brown or Super Rice 16
MAKI & HANDROLLS SHORT RIB Whole Grain Mustard Soy, Cucumber, Beef Jerky Dashi, Brown or Super Rice 18
YELLOW TAIL Big Eye Tuna 8
UNAGI IKURA Barbequed Unagi, Smoked Salmon Roe, Avocado, Pickled Myoga, Brown or Super Rice 18
Hamachi (Australia) 5 Toro 10
Shima-aji (Japan)* 5 Yellowtail 8
Kanpachi (Japan) 6 Salmon 8 NIKO continues to support the
Umeshiso 6 vital fishing industries of the ENTREES
WHITE FISH King Crab/Avo/Cuc/Microgreen 10 southern and western coasts of
MISO CURED SALMON Organic Famr Raised Salmon, Asian Pear, Celery Root, Black Sesame Miso 24
Fluke (North Carolina) 5 Freshwater Eel/Avocado 8 Japan. Encouragingly, these areas
remain active post-quake with fish MONTAUK FLUKE ON THE PLANCHA Lily Bulb Puree, Pickled Ramp Ponzu 19
Sea Bream (Japan) 6 Sea Eel/Cucumber 8
entirely safe to eat, as judged by
Kinme Dai (Japan) 6 Kappa 5 FIERY SLOW ROAST CHICKEN Spicy Chicken Consommé, Ginger Purée, Cilantro, Cabbage 22
Gobou 5 FDA. SPRING SKATE Poached Skate, Ichiban Dashi, Spring Onions, Sugar Snap Peas, Snow Peas, Green Yuzu Kosho 20
BLUE SKIN Kanpyou 5
Spanish Mackeral (North Carolina ) 5
Japanese Mackeral (Japan) 5
Jack Mackeral (Japan) 5
To share... SIDES
Shad (Japan) 5

TOKYO CRISPY BIG EYE TUNA SHISHITO PEPPERS 6

CHICKEN TACOS SUPER RICE 6
Skinless Bell & Evans Chicken Spiced Avocado Purée MISO EGGPLANT 7
12/person 12/person
SAUTÉED PEA SHOOTS 6
NIKO works with the Marine Stewardship Council and the Monterey Bay Aquarium, prioritizing
sustainability and an environmentally sound approach to sourcing. For those choices which are outside of
this program, we have added a “*”. If you’d like more information, please ask.