Yakitori Edomasa

5pcs of chicken Karaage, 1pc Tataki meat ball, salad, and Takikomi Gohan

3 Yakitori skewers (Heart Stamina, Momo, Nakamoto), salad, and Takikomi Gohan, + a choice of appetizer

3 meat skewers (Momo chicken thigh, beef , Miso-glazed pork belly), salad, and Takikomi Gohan + a choice of appetizer

4 vegetable skewers (Tokyo Negi, okra, shitake mushroom, king trumpet mushroom), salad, and Takikomi Gohan, + a choice of appetizer

4 grilled seafood skewers (salmon, squid, eel and soft-shell shrimp) salad, a choice of appetiser and Takikomi Gohan

3 of classics Yakitori skewers (Heart Stamina, Momo, Nakamoto), a miso-glazed pork belly skewer, a beef skewer, salad, and Takikomi Gohan + a choice of appetizer

Mini rice bowl with grilled eel on rice marinated with our signature Yakitori sauce. Served with dry seaweed, soft egg strips, sesame and white leeks and daikon sprouts.

A mini rice bowl with a Momo (grilled chicken thigh and onions), Nakamoto (grilled chicken wing with homemade-miso), and a grilled shiitake mushroom served on rice mixed with our signature Yakitori sauce and green onions.

Mini rice bowl with grilled chicken, pork and beef served with our signature Yakitori sauce. Served with dry seaweed, sesame and white leeks and daikon sprouts.

A mini rice bowl with 4pieces of Japanese style deep-fried chicken thigh. Served with dry seaweed, sesame seeds, white leeks.

Season Ground chicken with shred egg

Edamame marinated with home-made garlic chili oil

Japanese Pickles

Deep-fried fresh Shishito peppers served with Dashi sauce

Deep-fried chicken skin served with home-made ponzu sauce

Fried Chicken Wings with homemade black pepper sauce (5pcs)

Grilled yellow tail collar served with sea salt

Japanese style deep-fried chicken thigh (5pcs)

rich chicken broth cooked over 13 hours to perfection

Chicken thigh and yellow onions served with sea salt

Chicken thigh and Japanese scallion served with Yakitori sauce

Mid-joint wing served with homemade sweet miso

Minced chicken meatball served with Yakitori sauce and wasabi. Edomasa's signature item!

Chicken oyster (part of thigh, very tender but not fatty) served with salt

Chicken tail (very fatty, juicy and comes with a bit of skin) served with sea salt

Pork belly served with homemade sweet miso sauce

Hanger steak

Eel served with sweet eel sauce

Grilled salmon

Okra served with black vinegar sauce

Thick and naturally sweet Japanese leeks served with yakitori sauce

Shiitake mushrooms served with black vinegar sauce

King trumpet mushrooms served with black vinegar sauce

A balanced and nuanced palate of tropical pineapple tartness with herbal aromatics and a fruity sweetness.

The nose on this trendy Yamaguchi brew is a slick collection of powdered sugar, grape, kiwi, tangerine, butter, and mineral water aromas. Ohmine is a brewery with a belief system of not overthinking sake too much. They don’t designate this sake as Junmai Daiginjo even though it’s made with Yamadanishiki brewing rice milled to 50%. They don’t give acidity or SMV as well, but would rather you focus your attention on this walk through the gentle side of sake. Clean, smooth, crisp, light, and layered, this sake is very elegant and nuanced and deserving of a wine glass. Look for Asian pear, Muscat, apple juice, watermelon, fig, and rock candy flavors on a fluid that is void of that booziness in some sakes. A very gentle and balanced brew that shows whispers of fruit tones and a whisper of umami in a bottle that disappears too quickly

This lightly cloudy Nigori has delicate aromas of lychee and apricot, reminiscent of spring flowers, a creamy, supple mouthfeel and a clean finish due to the use of more highly refined sake lees. The Bunny is soft and approachable, and this refreshing and utterly drinkable style Nigori strikes an excellent balance between sweet and dry. Try with strawberries other fresh fruit desserts. In a few words: Creamy, smooth, lychee, yogurt Style: Junmai-nigori Alcohol: 14-15%

The original flagship ‘Den’ is brewed using a single origin rice varietal called Calhikari which is grown by Rue & Forsman Ranch (www.rueandforsmanranch.com) in the Sacramento Valley. Our goal was to make a sake with higher acidity which would pair beautifully with California cuisine. The higher acidity is created by tweaking the temperature of the mash during the fermentation process. Low temperature fermentation results in a sake with a subtle, elegant, fruity aroma. Each batch is slightly different. However, the core characteristics are always similar since we use the same ingredients (yeast, koji, rice and water) with every batch.