SUSHI SUMIBI YOGA Branch

Assorted sushi set. Traditional Japanese dish of fresh seafood and vinegared rice. Served with soy sauce.

Assorted sushi set. Traditional Japanese dish of fresh seafood and vinegared rice. Served with soy sauce.

Luxurious assorted sushi set. Uses fresh seafood including premium ingredients. Served with soy sauce.

Homemade potato salad. Seasoned with special sauce.

Japanese omelet generously filled with dashi broth. Cooked to order and served piping hot.

Chikuwa (fish cake) stuffed with pickled ginger.

Prawn crackers with crab miso.

Yam marinated in tamari soy sauce. Crisp texture.

Firefly squid marinated in soy sauce. Pairs well with sake.

Fried sweet potato. Served with honey and mayonnaise.

Engawa (fish fin muscle) seasoned in a yukhoe-style with salt sauce.

Rich appetizer of cream cheese marinated in garlic soy sauce.

Edamame flavored with dashi and wasabi.

Herring cartilage mixed with plum paste. Chewy texture and sourness.

Boiled quail eggs seasoned in soy sauce.

Vegetable sticks served with a warm dipping sauce made with crab miso.

Salad of tomato and gari (pickled ginger) dressed with ponzu sauce.

Salad with various seafood scattered throughout.

Whole cucumber lightly pickled.

Fried eggplant soaked in dashi broth.

Caesar salad topped with shirasu (whitebait).

Chilled sliced tomatoes.

Sashimi of fresh fish recommended for the day.

Assortment of 3 types of sashimi. 3 slices each.

Assortment of 6 types of sashimi. Includes chutoro, etc.

Assortment of 5 charcoal-grilled yakitori skewers.

Skewers of chicken and green onions alternately grilled.

Grilled chicken liver skewers.

Grilled pork temple skewers. Juicy and chewy.

Grilled chicken breast skewers.

Grilled Shiitake Mushrooms.

Grilled diaphragm muscle skewers. Tender and juicy.

Grilled chicken skin skewers.

Grilled chicken neck skewers. Springy and fatty.

Grilled pork tongue skewers. Chewy texture.

Shrimp and chicken tsukune (meatball) skewers.

Skewers of pickled ginger wrapped in meat.

Charcoal-grilled atsuage (thick fried tofu).

Skewers of cherry tomatoes wrapped in meat.

Tongue skewers topped with green onion and salt sauce.

Charcoal-grilled dried mackerel.

Smoked Herring Chips

Smoked Salmon Chips

Low-temperature cooked tongue, sashimi-style. Salted green onion flavor.

Horse meat sashimi (Basashi).

Beef yukhoe. Mix with egg yolk and sauce before eating.

Sushi made with horse meat.

Fried horse mackerel. Served with homemade tartar sauce.

French fries topped with anchovy mayonnaise.

Fried chikuwa (fish cake) with sea lettuce coating, made with mashed sea bream.

Fried Chicken.

Fried burdock root. Seasoned with sansho pepper spice.

Crab cream croquette served with crab miso sauce.

Fried Octopus.

Ochazuke (tea over rice) with marinated yellowtail and grilled onigiri, topped with hot dashi broth.

Onigiri (rice ball) fragrantly grilled over charcoal.

Aosa (sea lettuce) miso soup.

Soft serve ice cream.

Japanese-style soft serve ice cream drizzled with kuromitsu (black sugar syrup) and kinako (roasted soybean flour).

Soft serve ice cream topped with Nishio matcha powder.

Lemon sour with sweet and sour lemon syrup.

Unsweetened lemon sour with Kinkyu shochu.

Barley shochu mixed with soda and lemon.

Soda highball of Daiyame, a sweet potato shochu with a lychee-like aroma.

Kuro Kirishima (sweet potato shochu) mixed with soda.

Calpis flavored sour.

Sour with pickled plum.

Sour with gari (pickled ginger).

Fruit mix flavored sour.

Sapporo Black Label Draft Beer (Medium Mug).

Sapporo Black Label Draft Beer (Large Mug).

Sapporo Lager Beer (Akaboshi) Large Bottle.

Non-alcoholic beer-taste beverage.

White Hoppy Set (Shochu and mixer).

Black Hoppy Set (Shochu and mixer). Rich flavor.

Shiso-flavored pink sour.

Plain chu-hai with Kinkyu shochu.

Shochu refill for Hoppy and other drinks.

Mixer only for Hoppy, etc.

Whiskey mixed with soda.

Highball made with whiskey infused with orange.

Highball mixed with ginger ale.

Highball mixed with cola.

Highball made with Suntory Kakubin.

Plum liqueur with fruit pieces.

Strawberry liqueur with fruit pieces.

Cocktail made with fruit mix and drinking yogurt.

Fruit mix sour.

Sake from Akita Prefecture. Junmai Ginjo. Smooth and easy to drink.

Sake from Shiga Prefecture. Junmai. Crisp and dry.

Sake from Yamagata Prefecture. Junmai Genshu. Extremely dry.

Sake from Fukushima Prefecture (Tenmei). Junmai. Gently fruity taste.

Dry sake with the aroma of cedar barrels.

Sake from Akita Prefecture. Tokubetsu Junmai. Rich and flavorful.

Sake from Mie Prefecture. Junmai. Fruity aroma like lychee.

Sake from Nagano Prefecture. Junmai Ginjo. Features a flowery aroma.

Sake from Fukushima Prefecture. Junmai Ginjo Daikarakuchi. Famous for its Slam Dunk uniform label.

Warm sake (Atsukan).

Sweet potato shochu from Miyazaki Prefecture. Kuro Koji (black koji) fermentation.

Sweet potato shochu from Yakushima.

Sweet potato shochu with a lychee-like aroma.

Barley shochu. Refreshing taste.

Barley shochu from Miyazaki Prefecture. Fragrant and mellow.

Shochu mixed with Nishio matcha and green tea.

Shochu mixed with Chiran black tea.

Shochu mixed with Kaga Bo Hojicha (roasted green tea).

Gyokuro green tea high.

Sake mixed with corn tea. Has a fragrant sweetness.

Shochu mixed with oolong tea.

Carbonated drink.

Ginger-flavored carbonated drink.

Lactic acid drink mixed with soda.

Orange Juice.

Lactic acid drink mixed with water.

Oolong tea.

Matcha drink from Nishio, Aichi Prefecture.

Green tea with gyokuro.

Fragrant Hojicha (Roasted Green Tea)

Black tea from Chiran, Kagoshima Prefecture.

Corn Tea