Yanako

Chicken skewers and teriyaki sauce and spices.

Tuna served with avocado in yuzu miso vinaigrette.

Black sesame rice crisps with spicy tuna, roasted shallots, and microgreens.

Fried tofu with dashi sauce, grated ginger, and white radish.

Steamed soybeans.

House-made pan-seared pork dumplings. Served with sesame and light soy vinaigrette.

Battered and fried squid tentacles on bamboo skewers.

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

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

Battered and fried shrimp with assorted vegetables. Served with a house-made tempura sauce.

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

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

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

With potato, white onion, egg, mild curry powder, and lightly salt. Served with Tonkatsu sauce.

Vegetable spring rolls with a side of sweet chili sauce.

With imitation crab, avocado, and cucumber.

With eel sauce.

With crab stick, cucumber, kanpyo, oshinko, sweet shiitake mushroom, and yamagobo.

With pickled radish.

With salmon and cream cheese.

With fried salmon skin.

With lightly battered and fried shrimp.

With crab tempura (lightly battered & fried crab). 

With lightly battered and fried vegetables.

With shrimp tempura, avocado, lemon, asparagus, and spicy aioli. Topped with roasted almonds and microgreens.

With broiled eel and cucumber. Topped with avocado and roasted sesame seeds.

With Kabayaki eel, asparagus and avocado. Topped with spicy tuna and tempura flakes.

With asparagus, cucumber, avocado, inari, lettuce, carrot, and spicy aioli.

With smoked salmon, eel, avocado, and cream cheese. Topped with tempura flakes and eel sauce.

With crab, cucumber, and avocado. Topped with broiled eel, nori, tempura flakes, and eel sauce.

With crab, broiled eel, shrimp tempura, tamago, avocado, and cucumber. Topped with rice pearls, yuzu aioli, and microgreens.

With shrimp, tempura, and cucumber. Topped with lobster salad, mentaiko aioli, and tobiko.

With crab, cucumber, and avocado. Topped with tuna, salmon, whitefish, and shrimp.

With spicy tuna and cucumber. Topped with spicy scallop and tobiko.

With yellowtail, avocado, and shiso leaves. Topped with seared salmon, black tobiko, and yuzu aioli.

With tuna, yellowtail, and cucumber. Topped with avocado, tempura flakes, and spicy aioli.

With shrimp tempura, cucumber, shredded kani, microgreens, and wasabi sauce.

With smoke salmon, avocado, escolar, and wasabi tobiko.

With shrimp tempura, avocado, and asparagus. Topped with spicy tuna and scallions.

With tuna, avocado, cucumber, and kaiware. Topped with salmon and wasabi tobiko.

With salmon tempura, lettuce, cucumber, avocado, and onion mayo sauce.

One piece of shrimp over small beds of rice.

One piece of yellowtail over small beds of rice.

One piece of tuna over small beds of rice.

One piece of mackerel over small beds of rice.

One piece of salmon over small beds of rice.

One piece of egg cake over small beds of rice.

One piece of eel over small beds of rice.

Includes chef's selection of 10 fish cuts, egg omelet, pickled radish, and kanpyo over sushi rice. Served with miso soup.

Includes 15-pieces of assortment chef’s finest cuts of the day. Served with miso soup.

Includes 10-piece of assortment chef’s finest cuts of the day and California roll. Served with miso soup.

Includes assorted veggie sushi, umeshiso, and avocado roll (7). Served with miso soup.

Includes 5 pieces of sushi, 7 pieces of sashimi, and a California roll. Served with miso soup.

Includes 20 pieces of sushi, a Spicy Tuna roll, and a Salmon Avocado roll. Served with miso soup.

Includes 10 pieces of sushi, 15 pieces of sashimi, a spicy tuna roll, and a salmon avocado roll. Served with miso soup.

Udon noodles (Thick wheat flour noodles in a light dashi, soy & mirin broth) with vegetables and scallions.

Udon noodles (Thick wheat flour noodles in a light dashi, soy & mirin broth) with shrimp tempura, scallions, wakame, and kamaboko.

Udon noodles (Thick wheat flour noodles in a light dashi, soy & mirin broth) with shrimp tempura, chicken, kamaboko, egg, wakame, scallions, and shiitake mushrooms.

Udon noodles (Thick wheat flour noodles in a light dashi, soy & mirin broth) with chicken, onion, carrot, potatoes, and Japanese curry sauce.

Served with house made teriyaki sauce, sauteed baby bok choy, grilled asparagus, and white rice.

Served with house made teriyaki sauce, sauteed baby bok choy, grilled asparagus, and white rice.

Pan-seared Scottish salmon with yuzu peppercorn and black truffle oil. Served with house made teriyaki sauce, sauteed baby bok choy, grilled asparagus, and white rice.

Served with house made teriyaki sauce, sauteed baby bok choy, grilled asparagus, and white rice. 7 ounces.

Breaded and fried chicken cutlets. Served with shredded cabbage, tonkatsu sauce, and steamed rice.

Served with steamed rice and house made dipping sauce.

Served with steamed rice and house made dipping sauce.

With white onion, carrot, and potatoes in Japanese curry sauce. Served with white rice.

With eggplant, tofu, shisito, kaboch, white onion, carrot, and potatoes in Japanese curry sauce. Served with white rice.

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

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

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

Seaweed salad with a sesame dressing.

House salad with avocado and ginger dressing.

Assorted ice cream balls with sticky rice cake (mochi). 4 pieces.