From the bar
Craft cocktails, premium sake, Japanese beer and a full wine list. Wine is priced by the glass and by the bottle.
Wine prices are listed as glass / bottle. All mules can be flavored with lychee, elderflower, agave or hibiscus for +$1.00. Must be 21 or older to consume alcohol.
Sake is brewed from rice, closer in process to beer than to wine, and it is far less about "strong or weak" than about dry or sweet and clean or full. Our Kirinzan is light and dry and stays out of the way of a filet. Nigori styles — the Matcha and Mango on our list — are unfiltered, cloudy and sweeter, which makes them a good finish or a good match for anything spicy. Koji hot sake is served warm, which softens the alcohol and suits a cold night.
A Japanese lager like Sapporo or Kirin is dry and highly carbonated, which is exactly what you want against a griddled steak and garlic butter — it resets the palate between bites. The Yoho Yuzu Ale brings citrus acidity that works well with fried items like tempura.
Sushi and heavy red wine fight each other; the tannin collides with the fish. A Pinot Grigio, Sauvignon Blanc or a dry Rosé is the safer path with the sushi bar. For hibachi steak the usual rules apply — the Cabernets and the Malbec on our list handle a seared ribeye comfortably.
The mocktail list is built to be a real drink rather than a consolation. The Tropical Sunrise and the Honey Apple Sparkler both have enough acidity to work through a full dinner.
Our chefs cook at your table every night on Windward Parkway. Groups, birthdays and date nights welcome.
*These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Prices subject to change.