We would like you to experience Japan at


 

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UpD: Feb 08, 2010

Limited Prefix Menu for Valentines Day From Feb.12~15

Valentines week Special Dinner

I

Asari or Nameko Soup (white base)

or

Four Season Salad

II

Foie Gras

or

Lobster Tail

or

Black Codfish

III

3 Rolls

or

7 Piece Sushi

or

Sesami Tuna (Big Eye)

IV -Dessert-

Special Chocolate Dessert

or

Sorbet

$60

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Thank you for the wait!
FUGU has finally arrived!!!
quantities are limited!!

*Limited Seasonal Item

鱈と白子の紙鍋
Cod Fish Hot Pot

茸のホイル焼
Five Kinds of Mushrooms (Imported)

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Seasonal Ingredients For January 2010

河豚(Fugu)
甘エビ(Amaebi) Sweet Shrimp
松茸 (Matsutake) Mushroom *Quantities are very limited
鮟肝 (Ankimo) Monkfish Liver
*スッポン (Suppon) Soft Shell Turtle
*Suppon Requires Reservation 3 days in advanced,
  serves 3 people per order.

A must have for this season !

SUSHI ZEN Seasons 2009
Autumn Appetizers

合鴨の治部煮
Japanese Style Stewed Duck
Served with Taro Potato, Carrot, Spinach, Fried Tofu, and Wasabi Sauce

たき合わせ
Takiawase
Each Seasonal Vegetable prepared individually to perfection w/ Japanese Traditional Cooking Style.
On the final stages of decoration, each vegetable is put together in a bowl.
One of the Japanese Traditional Healthy dish.

鰻と豆腐の博多揚げ
Deep Fried Eel and Tofu w. Mizore Sauce
Deep fried Eel and Tofu wrapped with seaweed, topped with grated Yam potato and Okura
 
和牛と野菜の石焼
Grilled Wagyu & Seasonal Vegetables
Diced Wagyu Beef (Imported), grilled on stone Served with Sea Salt and Ponzu Sauce

和牛しゃぶしゃぶ
Wagyu Shabu-Shabu
Wagyu Beef  (Imported) and Seasonal Vegetables beautifully arranged,
with boiled Dashi Stock in Shabu-Shabu pot. Served with Sesame and Soy Dipping Sauces.

豆腐三色田楽
  Seared Tofu with Homemade Miso Sauce
Three Pieces of Grilled Tofu on skewer topped with three kinds of Miso Sauce

茸のホイル焼
Five Kinds of Mushrooms (Imported)
Grilled Five Kinds of Japanese Mushrooms, Red Pepper and Garlic Chips with Special Sauce in foil

自家製豆腐
Home Made Organic Tofu
Fresh Tofu served in a hot pot , with Special Sauce

鰤と大根の酒粕仕立て
Stewed Yellowtail and Daikon Radish with Sake Soup
served with Mushrooms, Carrot, Tokyo Scallion
 

無水鍋
Steamed and Baked Salmon
Salmon (Scotland), Tokyo Scallion (Canada)
Mushrooms (Japan) in Asian Tall Clay Pot.
[No Water Used in This Dish]

無水鍋 （Musui Nabe)
Steamed and Baked Salmon
Salmon (Scotland), Tokyo Scallion (Canada), Mushrooms (Japan)
in an Asian Tall Clay pot (No water used in this dish)

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 Soup & Salads

Soups

Chef’s Special Soup
Beautifully decorated with Japanese traditional cooking skills  

Miso Soup

Asari Clam Miso Soup

Nameko Mushroom Miso Soup

Japanese Traditional Fish Soup
Traditional Special Soup made with Japanese Wild Snapper Fish Neck

Salads

House Salad

Seaweed Salad
Four kinds of Japanese Seaweeds and Jellyfish, Kaiware Sprouts
Cucumber “ Non Oil Tosazu dressing “

Avocado & Tomato
Sliced Avocado and Tomato w/ Chef’s Special
Japanese Dressing and Salmon Roe on Top

Seared Scottish Salmon Sashimi Salad
Salmon (from Scotland, U.K.) lightly seared and sliced,
served w/ Mustard and Onion Olive Oil Dressing

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Appetizers

Hassun（八寸 )
Japanese Traditional Miniature-Jewelry-like dish arranged
w/ Japanese Traditional Cooking Skills by our Chefs

Sunomono
Assorted Fresh Shellfish and fish with Ponzu Sauce
Shrimp, Octopus, Mackerel, Shellfish, and Snow Crab rolled with Cucumber,
Garnished with Kaiware SProuts and Sesame Seeds on Top, Served with Ponzu Sauce.

Live Kumamoto Oyster w/ Ponzu Sauce, Oregon, U.S.
Sunomono   (Assorted Fresh Shellfish and Fish with Ponzu Sauce )  

Big Eye Toro Tataki
Chopped Fatty Tuna with Scallion and Quail Egg on Top

*Standard & Live Fluke Usuzukuri 
Thinly Sliced Fresh Fluke, Kaiware, served with Ponzu Sauce on the side
*price varies on type

Seared Big Eye Tuna
Lightly Seared Big Eye Tuna and Seasonal Vegetables,
served with Spicy Grated Fresh Daikon Radish & Ponzu Sauce           

Big Eye Tuna-Naruto
Yellowtail & Avocado wrapped in Tuna

Grilled Seasonal Vegetables  - Sushi Zen Style -
Chef’s Original Sauces and Seasonings

Five Kinds of Mushrooms ( from Japan)
Grilled Five Kinds of Japanese Mushrooms w/ Special Sauce

Tempura - Sushi Zen Style -
Shrimp and Seasonal Vegetables, served with Tempura Sauce
and Variety of Seasonings

Grilled Octopus w/ Japanese Daikon Radish
Fresh Octopus and Daikon Radish cooked Red Wine and Stock, and grilled in the Oven slightly, served with White Balsamic Vinegar and Wasabi Oil.

Sautéed Chilean Sea Bass
Fresh Sea Bass (from Chile) sautéed with Chef’s Special Spicy Sauce,
garnished with Seasonal Vegetables

Grilled Black Cod Fish
Fresh Black Cod Fish (from Alaska) marinated in Saikyo Miso Sauce
and grilled, served with Seasonal Vegetables

Chawan mushi w/ A Choice of  Uni  or  Foie Gras
Japanese Egg Custard with a Choice of Fresh Sea Urchin or Foie Gras topping

Foie Gras - Sushi Zen Style -
Sliced Fresh Foie Gras pan-broiled with Chef’s Special Sauce

Fresh Uni Tempura
Fresh Sea Urchin sandwiched by Japanese Shiitake Mushroom    

Fried Duck Rolls
Duck Roll stuffed with Shiitake Mushroom & Ginkgo Nuts
served w/ Mustard and Original Miso Sauce  

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Entrees

Regular Sushi
Tuna Roll & Tuna, 2-White Fish, Salmon, Shrimp, Mackerel, Egg Custard

Premium Sushi
Fatty Tuna, Fluke, Kanpachi, Kohada, King Salmon, Marinated Tuna, Sea Urchin, Traditional Egg Custard,
Fatty Tuna w/ Scallion and Pickle Roll

Sushi & Sashimi Combination
3 Tuna, 3 White Fish, 3 Spanish Mackerel, 2 White Fish w/ Kaiware, Egg Custard, Tuna,
Squid, Salmon, Shrimp Sushi, Tuna Naruto

Deluxe Sashimi
3 Tuna, 3 Spanish Mackerel, 3 Salmon, 3 White Fish, 3 Mackerel,
2 White Fish w/ Kaiware, Tuna Naruto

Omakase Sushi  ( Chefs Selection )   Minimum   9 Pieces
Chef’s Selection of Edomae Style Sushi

Omakase Sashimi   ( Chefs Selection )
Chef’s Selection of Sashimi beautifully decorated w/ Japanese Cooking Skills

Chirashi - Sushi Zen Style -
Assorted Fish, Pickled Vegetables, and Seasoned Rice w/ Sesame Seeds

Bara Chirashi - Sushi Zen Style -
Many kinds of fish and shellfish and Pickled Vegetables scattered on Top of
Seasoned Rice w/ Sesame Seedsn Served with a choice of Chef’s Special
Soup or Miso Namako Mushroom Soup  or  Miso Asari Clam Soup

Tekkadon (Big Eye Tuna  or  Blue Fin Tuna)
Fillets of Tuna on a Bed of Seasoned Rice w/  Sesame Seeds

Steamed Eel Chirashi Sushi – Sushi Zen Style –
Steamed Eel, Shrimp, Shredded Egg Omelet, Chestnuts, Ginkgo Nuts,
Snow Beans, Shiitake, Lotus Roots bedded on Seasoned Rice  

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Sushi & Sashimi   - Á La Carte -

Japanese Tora Blowfish Sushi or Sashimi
Limited Season (November ~February)
Zuke Maguro  (Blue Fin Marinated Lean Tuna)
Akami  (Blue Fin Lean Tuna)
Chyu Toro  (Blue Fin Mid.Fatty Tuna)
Otoro  (Blue Fin Very Fatty Tuna)
Akami  (Big Eye Lean Tuna)
Toro  (Big Eye Fatty Tuna)
Sawara  (Spanish Mackerel)
Hamachi  (Yellowtail), Kagoshima,JP
Hamachi Hara  (Fatty Yellowtail), Kagoshima,JP
Kanpachi  (Greater Amberjack), Kumamoto,JP
Shima Aji  (Striped Jack), Ehime,JP
Hata  (Grouper)
Amadai  (Tilefish)
Shima Suzuki  (Striped Bass)
Shi-Bass  (Sea Bass), Long Island, NY
Isaki  (Grunt Fish)
Suzuki  (Japanese Sea Bass), Chiba,JP
Gindara  (Black Cod Fish), Alaska
Madai  (Wild Snapper), New Zealand
Hirame  (Fluke)
Ikejime Hirame  (Live Fluke), Long Island
Hirame Engawa  (Fluke Fin)
Mejina  (Opaleye), Wakayama,JP
Kinmedai  (Japanese Kinme Snapper), Chiba,JP     
Sake  (Scottish Salmon), Scotland&
Yaki Harasu  (Seared Fatty Salmon)
Smoked Sake  (Smoked Salmon), Alaska
King Sake  (King Salmon), New Zealand
Ike Hotate  (Whole Live Scallop), Maine
Nihamaguri  (Cooked Cherry Stone Clam)
Hotate  (Scallop), Hokkaido,JP
Aoyagi Himo  (Live Orange Clam Fringe)
Aoyagi Kobashira  (Orange Clam Valve Muscles) 
Aoyagi  (Live Orange Clam), Seattle
Mirugai Himo  (Giant Clam Fringe), Seattle
Mirugai  (Live Giant Clam), Seattle
Tairagai  (Pen Shell Clam), Aichi,JP
Awabi  (Live Abalone), Seattle
Kumamoto Kaki  (Live Kumamoto Oyster), Oregon
Yari Ika Hire  (Yari Squid Fin)
Yarin Ika Geso  (Yari Squid Legs)

Yari Ika  (Yari Squid),
Mongo Ika  (Squid), East Africa
Saba  (Mackerel)
Kohada  (Silver Shad), Saga,JP
Aji  (Jack Fish), Shizuoka,JP [Min. Two Pieces]
Sayori  (Japanese Needle Fish), Hyogo,JP
Kintaro Iwashi  (Sardine), Osaka,JP [Min.Two Pieces]
Seki Saba  (Seki Mackerel), Oita,JP
Ebi  (Boiled Shrimp), R.of Guyana
Ama Ebi  (Sweet Shrimp), Maine
Botan Ebi  (Live Botan Shrimp), Alaska
Nama Tako  (Live Octopus), Hokkaido,JP
Tako  (Boiled Octopus), West Africa
Zuwai Kani  (Snow Crab), Alaska
Unagi  (Fresh Water Eel w/ Eel Sauce)
Shirayaki (Live White Freshwater Eel), Shizuoka,JP 
Anago  (Live Sea Eel), Tokyo,JP
Tobiko  (Flying Fish Roe), Canada
Ikura  (Salmon Roe), Alaska
Uni  (Sea Urchin), Santa Barbara,CA
Uni  (Sea Urchin), Hokkaido,JP
Tamago  (Egg Omelet)
Edomae Tamago  (Traditional Omelet)
Udama  (Extra Quail Egg)
Yaki Nasu  (Sautéed Eggplant)
Yaki Shiitake  (Grilled Shiitake)
Hakusai Zuke  (Pickled Cabbage)

- Sushi Zen -  Original Rolls & Traditional Rolls

Sushi Zen Original Rolls ( Rice Outside )
Bermuda
Spicy Tuna  & Scallion
Tuna with Avocado
Summer
New Jersey
Hollywood
Miami
Connecticut
California
Washington D.C.
Shrimp Tempura

Sushi Zen Traditional Rolls ( Seaweed Outside )
Tuna
Negi Toro Pickles
Yellowtail with Scallion
Sea Eel with Cucumber
Mackerel with Cucumber
Squid with Natto
Fluke with Shiso Leaves & Plum Paste
Futomaki
Kanpyo
Cucumber
Asparagus with Bonito Flakes
Japanese Yam with Plum Paste & Shiso Leaves

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おまかせ 献立
Omakase Entrust Menu

Our Chefs will create a menu that they recommend for the guests, depending
on the *season and daily shipments.
Average Price of “Omakase” would fall in between $100 to $250 per person
excluding beverage, tax and tip

Please inform your Server if you have a particular budget range.