Appetizers
Sunomono and Aemono (Salads)
Eda Mame
Soybeans boiled in the pod and lightly salted.
Kimpira Gobo
Julienned gobo and carrot cooked in a spicy sesame sauce.
Tofu Salad
Tofu with chopped onion, diced tomato, scallions, topped with oroshi and served with homemade dressing.
Sunomono
Salad of cucumber and wakame with san bai zu dressing.
Smoked Squid Salad
Spicy salad of smoked squid, water fern, mushroom, sesame seeds and ginger in a vinegar dressing.
Tako Su
Sunomono with octopus sashimi.
Jellyfish Salad
Jellyfish, chilis and sesame seeds in a vinaigrette.
Hiyashi Wakame
Mixed seaweed salad with sesame and chilis in a vinegar and mirin dressing.
Nanakusa Salad
Mixed greens tossed with our own ginger dressing.
Agemono and Tempura (Deep Fried)
Chicken Katsu
Panko crusted chicken cutlet served with tonkatsu sauce.
Tonkatsu
Panko crusted Japanese black pig cutlet. Served with tonkatsu dipping sauce.
Ebi Fry
Panko crusted shrimp, deep fried and served with tonkatsu sauce.
Kushi Katsu
Skewered pork and onion, breaded and deep fried. Served with tonkastsu sauce.
Hotate No Kushi-Age
Skewers of scallops, shiitake mushroom and onion, panko crusted and deep fried. Served with a special sauce.
Tempura Appetizer
Two shrimp and mixed vegetables served with tempura dipping sauce.
Vegetable Tempura
Three Shrimp Tempura
Kinoko No Age Dashi
Tempura battered%20maitake and shiitake mushrooms, deep fried and served in tempura sauce.
Tofu No Age Dashi
Deep fried tofu served in tempura sauce.
Yakimono (Grilled, Pan Fried, or Broiled)
Teriyaki Salmon
Teriyaki Chicken
Yakitori
Skewered chicken and green onion topped with yakitori sauce.
Gyu Maki
Thin sliced Certified Angus Beef%26reg; New York strip rolled around green onion, grilled and served with teriyaki sauce.
Moto Yaki
Marinated shrimp topped with the Japanese version of hollandaise sauce and broiled.
Gyoza
Pan fried Japanese potstickers served with gyoza dipping sauce.
Your choice of shrimp, pork or vegetable.
Shumai
Steamed Japanese dumplings served with dipping sauce.%20 Your choice of shrimp or pork
Buta No Shogayaki
Thin sliced pork stir fried with vegetables in a ginger sauce.
Ika No Maru Yaki
Squid marinated and grilled in soy, sake, and ginger sauce served on a sizzling platter.
Side Dishes
Bowl of Rice
Miso Soup
Osuimono
*Wisconsin State Law requires consumers be informed that eating raw or undercooked product may pose a health risk to highly susceptible people.
Dinners
Wagyu Beef (Kobe)
Our wagyu beef is domestically raised in the traditional Japanese manner on a diet of grains, grasses and potatoes with no artificial hormones or animal by-products. This slow paced and all natural process results in an intense flavor and supreme tenderness that surpasses USDA prime rating.
Kobe Hibachi Style
Ribeye cubed and grilled in rendered wagyu fat to temperature.
Kobe Sukiyaki
Sukiyaki with wagyu beef.
Kobe Shabu Shabu
Shabu Shabu with wagyu beef.
Nabemono (One Pot Meals)
Sukiyaki
Thin sliced rib-eye beef and mixed vegetables cooked in sukiyaki sauce at your table.
Ishikari Nabe
Salmon, tofu and mixed vegetables in miso broth.
Kaisen Shabu Shabu
White fish, shrimp, clam, scallop, squid and mixed vegetables cooked at your table in a light broth.
Jigoku no Kamo Nanban Udon
Duck breast pan seared with togarashi and then simmered in a spicy broth with udon noodles and grilled Tokyo negi.
Shabu Shabu
Thin sliced Angus ribeye beef and mixed vegetables cooked at your table in a light broth and served with dipping sauces and condiments.
Menrui (Noodle Dishes)
Udon or Soba
Your choice of udon or soba noodles served in dashi broth.
EbiTempura
Kitsune
Sansai
Su/Kake
Yaki Udon or Yaki Soba
Your choice of udon or soba noodles stir fried with vegetables.
Shrimp
Beef
Pork
Chicken
Vegetarian
Bentos (Tempura and Teriyaki Dinners)
Nanakusa Bento*
Five compartment bento box of our house specialty dishes. Served with miso soup and rice.
Sushi and Sashimi Bento*
Bento box with chef's choice of sushi and sashimi.
Teriyaki and Tempura Bento
Five compartment bento box with your choice of salmon or chicken teriyaki and tempura.
Teriyaki Dinner
Grilled and glazed with our teriyaki sauce. Served with rice and your choice of miso soup or Nanakusa salad.
Your choice of salmon or chicken
Tempura Dinner
Tempura shrimp with mixed vegetables. Served with rice and your choice of miso soup or Nanakusa salad.
Vegetable Tempura Dinner
Mixed tempura vegetables. Served with rice and your choice of miso soup or Nanakusa salad.
*Wisconsin State Law requires consumers be informed that eating raw or undercooked product may pose a health risk to highly susceptible people.
Maki & Temaki
Specialty Maki
Spider Roll*
Deep fried soft shell crab, cucumber, masago, avocado.
Spicy Tuna Tempura Maki*
Tuna, spicy mayo, tempura battered and deep fried.
Sake Kawa Maki*
Deep fried salmon skin, masago, mayo, cucumber, avocado.
Tempura Shrimp Maki*
Rainbow Roll*
California roll inside, five different fish and avocado on top.
Caterpillar Roll*
California roll on inside, avocado and unagi on top.
Dragon Roll
Unagi and avocado inside and on top.
New Jersey Roll*
Asparagus, avocado, tempura flakes, and spicy mayo on inside, salmon on outside.
Golden Scallop Roll
Kinshi tamago rolled around deep fried scallops, cream cheese and tempura flakes served with a special sauce.
Lava Roll*
California roll with slices of tuna and masago in a very hot chili oil sauce mounded on top.
Aloha Maki
Crab and cilantro inside; sliced mango, papaya and avocado on top. Served with a mango - orange - lime sauce.
Thai Maki
Grilled shrimp, baby corn and avocado futo maki topped with crushed peanuts and a spicy Thai green curry sauce.
Ceviche Maki*
Whitefish and scallops marinated in lime juice rolled inside a cucumber sheet with cilantro, tomato, onion and jalapeno, and nori flakes on the outside.
Spicy Crab Maki
Snow crab with chili sauce, asparagus, tempura shiso leaf rolled inside cucumber sheet topped with avocado, daikon sprouts and chili sauce.%20 Served with spicy ponzu sauce.
Honi Kani Maki
Crab, mayo, scallions, bell peppers, and cilantro rolled in a soybean wrapper. Served with a honey, mayo, and chili sauce.
Inside Out Maki
Negi Hamachi Maki*
Unagi Maki
Philly Roll*
Sake Avo Roll*
Alaskan Roll*
Ebi Q Roll
Spicy Tuna Roll*
Spicy Scallop Roll*
California Roll
Flakey Maki*
Regular Maki
Sake*
Tekka (Tuna)*
Negi Maguro*
Negi Toro*
Vegetarian Maki
Asparagus Roll
Avocado Roll
Kappa Maki
Oshinko Maki
Shiitake Maki
Garden State Maki
Kampyo
Futo Maki
Negi Shiso Avo Roll
*Wisconsin State Law requires consumers be informed that eating raw or undercooked product may pose a health risk to highly susceptible people.
Specials
New and Creative
Scallop Surprise
Two large ocean scallops dusted with sansho pepper and sake seared.%20 Served with a tuna sashimi "rose".
Beef Steak Special
Grilled angus rib eye beef with demi glace, satsuma imo puree, and sauteed vegetable medley.
Sake to Shiitake no Awase-age
Salmon stuffed shiitake mushrooms, tempura battered and deep fried.
Duck Special*
Pan seared duck breast sliced and served with a sweet sour plum sauce.%20 Served with simmered lotus root and kabocha puree.
Tuna Special*
Seared and sliced tuna with maitake mushrooms served on a Japanese sweet potato gallette with a katsuo-bushi flavored white wine cream sauce.
From the Sushi Bar
Izumidai Special*
Tilapia sliced thin sashimi style, served with basil infused ponzu and splashed with a hot chili oil.
Shiromaguro Special*
Seared albacore sashimi served with crispy julienned onions and a basil infused ponzu sauce.
Hotate Special*
Scallops sliced sashimi style, served with yuzu sauce, sliced Japanese cucumber and yamamomo (pickled mountain peach).
Crab Rangoon Maki
Crab, cream cheese, and scallion wrapped in kinshi tamago, panko crusted and deep fried.%20 Served with a sweet and spicy chili sauce.
Lava Roll*
California roll with slices of tuna in a very spicy sauce mounded on top.
Green Lady Maki*
Thin sliced tilapia, shiso, and lime on top, cucumber and avocado inside.
Salmon Sampler*
Smoked, Atlantic and Pacific salmons and ikura.
Sashimi Appetizer*
Chef's choice of three types of fish cut sashimi style.
Unaju
Unagi filet served on a bed of rice in a box.
Tekka Don*
Maguro sashimi on a bed of sushi rice served in a bowl.
Chirashi Zushi*
Nine varieties of sashimi served on sushi rice in a bowl.
Sushi Omakase*
Chef's choice of 12 pieces of sushi and one maki.
Sushi and Sashimi Bento*
Bento box with chef's choice of sushi and sashimi.
Seafood
Madai no Nitsuke
Japanese sea bream simmered in a sweet soy sake broth
Salmon Ankake
Chopped salmon mixed with tofu and green onion, lightly deep fried.%20 Served with shiitake, maitake and kikurage mushrooms, julienned carrot, and onion in a dashi sauce thickened with katakuri starch.
Ika no Nuta-ae
Lightly seared squid steak with miso sauce.
Ika no Kara-age
Squid coated in katakuri starch and deep fried.
Gindara no Tsumire
Black cod fish balls deep fried.
Sagoshi no Yuan-yaki
Grilled kingfish marinated in sake, soy, and mirin.
Shishamo
Grilled Japanese smelt.
Kisu Tempura
Japanese whiting, tempura battered and deep fried.
Unagi Tempura
Served with wasabi unagi sauce.
Gindara no Misozuke
Black cod marinated in saikyo miso and broiled.
Sakana No Koubai Age
Ume and shiso leaf wrapped with whitefish, tempura battered and deep fried.
Sakana No Shioyaki
Japanese style salt grilled fish.%20 Salmon. sake kama or hamachi kama.
No. 51*
Pan seared tuna with a garlic ponzu sauce.
Beef, Pork, and Poultry
Tori no Kara-age
Chicken thigh meat coated in katakuri starch and deep fried.
Buta Bara-niku no Shioyaki
Skewered cubes of pork belly salt grilled.
Grilled Pork Belly
Pork belly marinated in shiso and moromiso and grilled.
Buta no Kaku-ni
Pork shoulder slow simmered in a sweet soy sauce.
Kamo Yakitori
Skewered duck and tokyo negi served with yakitori sauce.
Kobe Gyu Daikon
Wagyu rib eye beef%20and daikon slow simmered in a sweet soy-sake sauce.
Kobe no Tataki*
Lightly seared and thin sliced wagyu beef served with ponzu sauce.
Yakitori Trio
One skewer each, chicken with scallion, duck with Tokyo negi, wagyu beef with shisito pepper and shiitake mushroom.
Tofu and Vegetable
Goma-ae
Blanched spinach topped with a slightly sweet sesame soy sauce.
Yakidofu
Tofu simmered in konbu broth and served with scallion, fresh grated ginger, and bonito flakes.
Kabocha no Nitsuke
Japanese pumpkin simmered in a sweetened soy sauce.
Nasu no Amakara-ni
Japanese eggplant cooked in a sweet-salty sauce.
Nasu Hasami-age
Special miso sandwiched between slices of Japanese eggplant, panko crusted and deep fried.%20
Age Mochi
Deep fried mochi ( rice cake ) with momijii oroshi in%20ponzu sauce.
Dessert
Ice Cream
Green tea, Plum Wine, Homemade Red bean, Hitachino Espresso-stout, Kabocha, and Vanilla
Homemade Sorbets
Orange-shiso, Yuzu-sake, White peach, and Mango
Tempura Banana
Coconut Macadamia Nut Pie
Chocolate Tart with Espresso Ice Cream
Creme Brulee Trio
Chilled Three Chocolate Terrine
*Wisconsin State Law requires consumers be informed that eating raw or undercooked product may pose a health risk to highly susceptible people.
%20
Sushi & Sashimi
Thursday,%20February 24th
Surf Clam* Hokkigai
Scallops* Hotate
Sea Urchin* Uni
Flying Fish Egg* Tobiko
Flying Fish Egg with Quail Egg* Tobiko with Uzura
Wasabi Flavored Flying Fish Egg* Wasabi Tobiko
Salmon Roe* Ikura
Salmon Roe with Quail Egg* Ikura with Uzura
Octopus Tako
Kiss Lip Cuttlefish*%20 Mongo Ika
Snow Crab Zuwai Gani
Sweet Shrimp* Amaebi
Shrimp Ebi
Freshwater Eel Unagi
Sea Eel Anago
Tilapia* Izumi Dai no Kobujime
Flounder* Hirame
Japanese Sea Bream*%20 Madai
Smoked Salmon
Salmon* Sake
Red Salmon* (from Hokkaido) Beni Sake
Yellow Tail Tuna* Hamachi
Mackerel*%20 Saba
Seared Albacore* Bincho Maguro (Shiromaguro)
Ahi (Yellowfin Tuna)* Kihada Maguro
Big Eye Tuna* Mebachi Maguro
Blue Fin Tuna* Hon Maguro
Choice Fatty Blue Fin Tuna* Hon Maguro Chu Toro
Egg Tamago
*Wisconsin State Law requires consumers be informed that eating raw or undercooked product may pose a health risk to highly susceptible people.
