MISO MARINATED BLACK COD
Tsuma-Zuke Salad, Miso-Mirin Glaze
Twenty-two
GINGER BRAISED AMISH BEEF SHORT RIBS
Jus Reduction and White TruffIe Oil with Fresh Asian Slaw
Eighteen
MING GAI KOON: SPICY LETTUCE WRAPS
Vietnamese Style Sauté of Chicken & Shrimp, Fresh Aromatic Herbs, Nuoc Cham & Spicy Garlic Sauces
Eight
AGEDASHI TOFU
Daikon, Scallion, Bonito Flakes and Savory Broth
Twenty-Four
Big Eye TunA TARTARE
Fresh Basil, Lemon, Cucumber, Tomato, Shallots, Garlic, Ginger, Mustard and Ponzu. Served with Wonton Chips
Twenty-Five
HAMACHI KAMA: YELLOWTAIL COLLAR
Shioyaki Style (Salt Broiled, Served with Daikon Oroshi) or Nitsumeyaki Style (Broiled with Seafood Teriyaki)
Sixteen
SPICY FLASH-FRIED NATURAL CALAMARI
Shichimi Dusted, Takah’s Own Dipping Sauce
Sixteen
SCALLOPS SAPPORO
Panko Encrusted, Flash Fried, Sapporo Sauce
Eighteen
Combination of SCALLOPS and CALAMARI
Half of Each with Two Sauces
Eight
TAKAH’S TERRIFIC EGG ROLL
Eight
VIETNAMESE ROLLS
Vegetables & Glass Noodles with Spicy Peanut Sauce. Fresh Basil, Mint and Lettuce Wraps. 2 per order
Fourteen
GYOZA
Japanese Version of Chinese “Pot Sticker” Dumplings. Stuffed with Shrimp, Pork and Aromatic Herbs and Spices
Sixteen
NEGI MAKI
Grilled Beef Sirloin Wrapped Around Fresh Asparagus and Spring Onion. Drizzled with Teriyaki Sauce
Twenty-Eight
WAGYU "KOBE STYLE" SASHIMI
Thinly Sliced, Salted, Seared Rare. Served with a Truffle Daikon Salad, Grilled Shishito Peppers and Garlic Ponzu Sauce
2 Fifteen/4 Twenty-Eight
KOBE BEEF SLIDERS
Wagyu Kobe Beef Sliders, Made In-House. Served on Fresh Baked Buns with Tempura Onion Rings and Trio of Sauces: Ponzu Mustard, Garlic-Wasabi Aioli, and Spicy Asian Ketchup
Twenty-One/Thirty-Four
COLORADO LAMB LOLLIPOPS
Lemongrass - Herb Marinated Grilled Lamb Chops, Garlic Ponzu Sauce, Sauteed Bok Choy and Sweet Potato Puree
Market Price
SEAFOOD SAMPLER
Variety of Fresh Seafood in Chef’s Nightly Presentation
Eighteen
MARCO POLO Noodles
Chef's Selections from Any Number of Stops Along the Silk Road
