おつまみ OTSUMAMI 焼き鳥(麹仕込み)YAKITORI – “Salt Koji” marinated grilled chicken on skewers おばんざい三種 Obanzai Kyoto style cooked local vegetables, served in three different preparations 14 つくね Tsukune – chicken meat ball ネギマ Negima – chicken with scallion 癒月手作り豆腐 Zaru Tofu house-made fresh tofu with sea salt 4 3.5 焼き物 GRILLED 10 蟹と鳴門生わかめの酢の物 Sunomono dungeness crab and fresh naruto wakame seaweed salad with tosa vinaigrette 12 ピリ辛胡瓜 Pirikara Cucumber fresh cucumber with sesame oil and shichimi 焼きするめいか Yaki Surume Ika “Salt Koji” marinated Hokkaido squid with yuzu mayonnaise 9 アジの開き Aji no hiraki “Salt Koji” cured and air dried horse mackerel mp 5 蒸し物 STEAMED スジ煮込み Suji Nikomi miso braised beef silver and tendon 12 北海道雲丹とうまみの茶碗蒸し Chawan-mushi with Hokkaido uni 癒月さつま揚げ Satsuma Age fried dumpling of rock fish and shrimp with local vegetables 9 egg custard “chawan mushi” with sea urchin and “yuba” tofu-skin 11 アメリカン和牛タタキ American wagyu beef 揚げ物 CRISPY tataki seared wagyu beef with onion salad and yuzukosho miso sauce 14 海老と根菜のかき揚げ Kakiage shrimp and roots vegetable tempura with green tea salt 15 癒月ぬか漬け Tsukemono house-made “Nuka” (rice bran) fermented vegetable pickles 6 塩麹仕込みの鳥の唐揚げ Kara-age Chicken “salt Koji” marinated fried chicken 10 黒豚ロースカツ Tonkatsu Kurobuta pork cutlets wih haccho miso sauce 16 大根とルッコラのサラダ Daikon Salad daikon radish and arugula salad 9 Izakaya Yuzuki ご飯 RICE Koshihikari rice cooked in Japanese earthen pot (for two) Please allow 30 minutes 2 Choices 卯月(Uzuki) APRIL 2014 Menu コシヒカリご飯 Koshihikari rice 12 季節のご飯 Seasonal rice mp (please ask today’s special) 雲丹とクレソンの焼きおむすび Yaki Omusubi grilled rice ball with uni and watercress soy butter sauce 15 All ingredients used are fresh and organic from local and sustainable sources. 19% gratuity will automatically be added to the bill for parties of 6 or more. Our corkage fee is $17 per bottle. Izakaya Yuzuki is the first Japanese restaurant in the US to introduce a unique menu featuring dishes prepared using "koji". "Koji" is the fermenting agent used to make many essential Japanese foods, beverages and seasonings including sake, miso and shoyu (soy sauce). The use of "koji" brings out the "umami" of the ingredients, enhancing their flavor and making the food soft and gentle to your body. The preparation of "koji" is a delicate task that demands much time and close attention. As a result, this beautiful and sophisticated tradition has been cast off for faster, cheaper methods of fermentation to mass produce inexpensive seasonings, foods and sake at the cost of the subtle flavors and rich nutrients of naturally fermented products using "koji". We, at Izakaya Yuzuki, take pride in preparing our dishes using real "koji" so our customers can enjoy the true flavors and tastes of Japan.
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