Menu
Our sole purpose is to serve delicious, affordable food that guests will want to return to week after week.
IZAKAYA
EDAMAME
Boiled green bean with splash of sea salt.
Add $2.00 for truffle.
AGEDASHI TOFU
Crispy fried tofu with dashi soy, bonito flake and ankake.
NASU MISO (EGGPLANT)
Flash fried diced cut eggplant mixed with original saikyo miso.
CHICKEN KARA-AGE
Japanese styled fried chicken with
truffle grated daikon ponzu sauce.
KOBE CORN DOGS
Homemade Kobe beef corn dog with Dijon mustard and ketchup.
OKONOMIYAKI
Japanese pancake with bacon, cabbage, beni shouga, dried shrimp, mountain potato with bonito stock.
SASHIMI SALAD
Chef’s choice of sashimi over a bed of organic greens topped with our house dressing.
COLD RAMEN SALAD
Crab, shrimp, cucumber over mixed greens
and cold ramen topped with sesame soy dressing.
JAPANESE POTATO SALAD
Potato salad made with Japanese mayonnaise.
HOUSE SALAD
Mixed greens with sesame soy dressing.
BBQ BEEF SHORT RIBS
Marinated boiled beef short ribs
and cherry tomato.
SLOW BRAISED BEEF TONGUE
Red wine miso sauce, seasoned vegetable served
with mashed potato.
TERIYAKI CHICKEN
Jidori (free range) chicken, teriyaki sauce
cooked toban-yaki style.
RIB EYE STEAK
12 oz Rib Eye Steak cooked to perfection
served over mashed potatos, seasoned vegetables
and yuzu pepper chimichurri.
CUCUMBER SUNOMONO
Cucumber salad with sweet vinaigrette.
POPCORN SHRIMP
Crispy Canadian shrimp tempura withcreamy spicy mayo.
SAUTEED GREEN BEANS
Green beans sauteed in garlic soy.
CARAMELIZED CAULIFLOWER
Toasted pine nuts, chili flakes and yuzu kosho.
SHISHITO PEPPER
Flash fried and sauteed with wasabi arugula pesto and bonito flakes.
AKATORA MAC & CHEESE
Akatora’s take on the American classic Mac & Cheese with uni, scallop and shrimp.
MIXED TEMPURA
Mixed vegetable tempuras with 2 pieces of shrimp tempura.
KALE TEMPURA
Kale tempura with mized salt and lemon.
WAGYU BEEF TATAKI
Seared wagyu beef with truffle daikon, garlic black beans aioli and crispy renkon.
SPICY TUNA ON CRISPY RICE
4 pieces of crispy rice topped with spicy tuna.
MISO GLAZED BLACK COD
Marinated black cod with sweet white miso.
PAN-FRIED OYSTERS
6 breaded fried oysters pan-fried with garlic sprouts, yellow leeks and black beans.
TRUFFLED HIJIKI
Hijiki seaweed, carrots, abura-age (dried tofu) flavored with truffle oil.
FRIED RICE
Add chicken, beef pork or shrimp
UDON or SOBA (COLD/HOT)
Add tempura
YAKISOBA
Add beef, chicken or seafood
CARPACCIO
HALIBUT
Yuzu truffle vinaigrette, chives and pink
peppercorn.
SALMON
Feta cheese, red radish, arugula and wasabi soy vinaigrette.
YELLOWTAIL
Yuzu pepper, aji amarillo ponzu, herb oil and garlic chips.
TUNA
Mizuna, shredded seaweed, fried renkon and
spicy sesame soy.
HOKKAIDO SCALLOP
Seared Hokkaido scallop and yuzu citrus.
OCTOPUS
Spicy miso, mizuna, chive and herb oil.
ROBATA SKEWERS
SUSHI/SASHIMI
POULTRY
NEGIMA
THIGH
LIVER
GIZZARD
BREAST
TSUKUNE
SEAFOOD
SALMON
SEABASS
SCALLOP BACON
MEAT
DUCK BREAST
BLACK PEPPER RIB EYE
WAGYU TONGUE
FILET MIGNON
KURABOTA PORK BELLY
KOBE SAUSAGE
MARINATED LAMB
VEGETABLE
OKRA
SHISHITO PEPPER
BRUSSLES SPROUT
CHERRY TOMATO
ASPARAGUS
SUSHI (2pcs) / Sashimi (4pcs)
SHIRO MAGURO (albacore)
KANPACHI (amberjack)
UNAGI (freshwater eel)
HIRAME (halibut)
AMAEBI (sweet shrimp)
EBI (shrimp)
AJI (spanish mackerel)
TAKO (octopus)
TAI (snapper)
SAKE (salmon)
IKURA (salmon roe)
UNI (sea urchin)
KANI (snow crab)
SABA (mackerel)
HAMACHI (yellowtail)
MAGURO (big eye tuna)
TORO (tuna belly)
HANDROLL / CUT ROLLS
BLUE CRAB
CALIFORNIA
EEL AVOCADO
SHRIMP TEMPURA
SPICY SCALLOP
SPICY TUNA
SPICY YELLOWTAIL
TORO SCALLION
TUNA
VEGETABLE
PHILLY
BAKED CRAB HAND ROLL
SPECIALTY ROLLS
CRUNCHY SPICY TUNA & SHRIMP
SALMON LEMON
ALHAMBRA
MAIN STREET
AKATORA
LOBSTER TEMPURA
WHITE TIGER
RAINBOW (chef’s fish selection)
SPIDER (soft shell crab)
OMAKASE
“Leave it to the Chef”
Omakase at sushi restaurants means to leave the selection to the chef. It differs from ordering
a la carte. The chef will generaly present a series of plates, beginning with the lightest fare and proceeding to heaviest, richest dishes.
Omakase is not exclusive to service of sushi or sashimi and can incorporate grilling, simmering or other cooking techniques as well.
Customers ordering Omakase style expect the chef to be innovative and surprising in the selection of dishes, and the meal can be likened to an artistic performance by the chef using the highest quality fish in stock.
SAKE
KENSHIN (720ml/1.8l)
Junmai
KIKUSUI (300ml/720 ml/1.8l)
Junmai ginjo
KUBOTA SENJU (720ml/1.8l)
Tokubetsu
MIZBASHO (300ml/720ml/1.8l)
Ginjo
KAORI (720ml)
Junmai ginjo
FUKUJU MIKAGEGO (720ml)
Junmai
MADOKA (720ml)
Honjozo
HANAGAKI (720ml)
Junmai
MAKIRI (300ml/720ml)
Junmai ginjo
SUIJIN (300ml/720ml/1.8ml)
Junmai
HAKKAISAN (720ml)
Junmai Ginjo
GORIKI (720ml)
Junmai ginjo
SHICHIDA (720ml/1.8l)
Junmai
KUBOTA HEKIJU (720ml/1.8l)
Junmai daiginjo
MATSU NO MIDORI (720ml)
Junmai daiginjo
KEN (720ml)
Daiginjo
GENSAI (720ml)
Daiginjo
SPECIAL SAKES/SHOCHUS
GINAZ NO SUZUME (glass)
GINAZ NO SUZUME (bottle)
SUDACHI CHU
SHO CHIKU BAI NIGORI
MIO (sparkling sake)
HANA SAKE (lychee or peach)
HOT SAKE (small/large)
BEVERAGES
BEER
ASAHI EXTRA DRY DRAFT
KIRIN ICHIBAN DRAFT
SAPPORO DRAFT
HITACHINO WHITE ALE DRAFT
KAWABA RED ALE (bottle)
ECHIGO RICE LAGER (bottle)
ORION RICE LAGER (bottle)
ASAHI/SAPPORO/KIRIN
KIRIN LIGHT (small/large)
SAPPORO LIGHT (small)
WINE Glass/Bottle
CHARDONNAY
CABERNET
SAKE (by the glass)
KENSHIN (Junmai)
SUIJIN (Junmai)
KUBOTA (Junmai Daiginjyo)
NON-ALCOHOLIC
SOFT DRINKS & ICED TEAS
HOT PREMIUM GREEN TEA
HAND ROLL
HAPPY HOUR
ladies night
every monday
Selected Hand Roll Specials
Monday to Friday From 5PM 7PM
50% Off
Bottle Wine & Sake