2 EGGS ANY STYLE MIXED GREENS, HOME FRIES OL, GF 15

EGG SANDWICH FRIED EGGS, CHEDDAR, BACON, KEWPIE, FOCACCIA (OL, GF) 16

FRUIT PLATE SLICED SEASONAL FRUITS V, GF 12

YOGURT GREEK YOGURT, GRANOLA, BANANA, SEASONAL JAM OL, GF 12

PANCAKE MANGO BUT TER, SORGHUM, MAPLE OL ADD: BERRIES + 4 14

OMELETTE** MIXED GREENS, HOME FRIES OL, GF ALL: EGG WHITE + 1 17

VEGAN SCRAMBLE** MIXED GREENS, HOME FRIES V, GF 18

** CHOICE OF 2: BACON, CHICKEN SAUSAGE, VEGGIE SAUSAGE, TOMATO, CHEDDAR, GOAT CHEESE, MUSHROOM, ONION, KALE, SPINACH, ROASTED PEPPERS, JALAPENO

AB&J ALMOND BUT TER, MACERATED FRUIT, HOUSE MADE JAM,

SPIRULINA V, (GF)

14

BLT LARDON, BIBB LET TUCE, TOMATO, FRIED EGG, KEWPIE (GF) 16

SMOKED SALMON TOAST SOURDOUGH, CREAM CHEESE, TOMATO,

CUCUMBER, RED ONION P, (GF)

18

AVOCADO TOAST** SOURDOUGH, AVOCADO, TOGARASHI, LIME V, (GF) 15

CRAB TOAST** SOURDOUGH, CRAB SALAD, SHISO, JALAPENO P, (GF) 18

** ADD: T WO EGGS + 7

BREAKFAST

AVOCADO 7 BACON 7 SAUSAGE 7 VEGGIE SAUSAGE 7 CHICKEN SAUSAGE 7

HOME FRIES 4 T WO EGGS 7 SLICED TOMATO 5

STANDARDS

TOASTS

SIDES

7-11

:30A

M

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.**There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or have

immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked. If unsure of your risk, consult a physician.

V: Vegan GF: Gluten Free OL: Ovo Lacto P: Pescatar ian (Can be made diet fr iendly)

*BURGER CHEDDAR, KEWPIE, LTO, FRIES (GF) 20

IMPOSSIBLE BURGER VEGAN PEPPER JACK,1000 ISLAND, LTO, FRIES V, (GF)

20

CHICKEN KATSU SANDWICH SHREDDED ICEBERG,SPICY MAYO, PICKLES, FRIES

20

WHOLE SNAPPER YUZU BROTH, ONION SLAW P 42

*KUROBUTA PORK CHOP UMEBOSHI , GRILLED ONION,STONE FRUIT

38

GRILLED MAITAKE MUSHROOM SWEET SOY, RICE,FURIKAKE

23

RICE** SUPER CRUNCHY FURIKAKE, HERBS V, GF 14

LOCAL GREENS** CARROT GINGER DRESSING V, GF 14

WEDGE** BACON, TOMATO, PICKLED ONION, SHISO RANCH (OL), GF 16

SEAWEED SALAD** WAKAME, DULSE, HIJ IKI , R ICE WINE VINEGAR V, GF

14

** ADD: SHRIMP 13 , TOFU 8 , CHICKEN 10 , SALMON 15

TSUKEMONO V, (GF)

ASSORTMENT OF

PICKLED VEGETABLES

1 1

SUNOMONO P, GF CRAB, CUCUMBER,

SNOW PEAS, CHILI

VINAIGRETTE

18

OKONOMIYAKI FRIES P, (OL)

BONITO FLAKE,

BULLDOG SAUCE, NORI,

SCALLIONS

13

TAKOYAKI P

OCTOPUS ‘HUSH

PUPPIES’, KEWPIE MAYO,

SESAME

13

KAKIAGE OL

CORN FRITTER,

SPICY MAYO

12

GYOZA (V ) PORK OR VEGETABLE,

PONZU

13

SHUMAI P SHRIMP AND LEEK

13

BACON BAO BUN LTO, KEWPIE

12

CRAB BAO BUN P CUCUMBER, BIBB

16

WAGYU BEEF TARTARS&B MUSTARD, EGG

YOLK, WONTON

28

LUNCH

SNACKS

PLATES

RAW BAR12

-5:3

0PM

**OYSTERS COCKTAIL, MIGNONETTE, LEMON 3.5ea

SHRIMP COCKTAIL MARIE ROSE, LEMON 5ea

KING CRAB SPICY MAYO per/ lb. 50.5

*UNI BRIOCHE, EGG YOLK, MASAGO, GINGER 15ea

*CAVIAR BRIOCHE, CREME FRAICHE,

SHALLOT, EGGSALMON 75/oz, AMERICAN SPOONBILL 100/oz,OCIETRA 250/oz, GOLDEN OCIETRA 350/oz

MP

*CLAMS COCKTAIL, LEMON 2ea

36.5

18

CRAB SALAD AIOLI , CHIVE per/ lb.

*SALMON POKE SEAWEED, TAMARI, KIMCHEE

WATERMELON POKE AVOCADO, SEAWEED,

TAMARI , MIRIN

14

SEAWEED SALAD WAKAME, DULSE,

HIJ IKI , R ICE WINE VINEGAR V, GF

13

TSUKEMONO PICKLED VEGETABLES V, GF 11

SUNOMONO CRAB, CUCUMBER, KELP P, GF 18

LOCAL GREENS CARROT GINGER V, GF 14

**OYSTERS COCKTAIL,

MIGNONETTE, LEMON

3.5ea

SHRIMP COCKTAIL LEMON,

MARIE ROSE

5ea

KING CRAB SPICY MAYO per/ lb. 50.5

*UNI BRIOCHE, EGG YOLK 15ea

*CLAMS COCKTAIL, LEMON 2ea

CRAB SALAD AIOLI , CHIVE per/ lb. 36

RAW BAR

CHILLED

DINNER

KATSU BREADED CHICKEN CUTLET,

LEMON, SANSHO AIOLI

19

OKONOMIYAKI FRIES BONITO FLAKE,

BULLDOG SAUCE, NORI , SCALLIONS P, (OL)

13

OKONOMIYAKI BONITO FLAKE, KEWPIE,

NORI , GINGER, SCALLIONS P, (OL)

16

KIMCHI FRIED RICE HOUSE MADE

KIMCHEE, DUCK EGG, TOGARASHI V, GF

ADD: BACON 4

16

FRIEDKAKIAGE CORN FRIT TER, SPICY MAYO OL 12

TAKOYAKI OCTOPUS ‘HUSH PUPPIES’,

KEWPIE MAYO, SESAME P

14

GYOZA PORK OR VEGETABLE, PONZU (V ) 13

TEBASAKI CHICKEN WINGS, SESAME

SEED, AKA MISO

18

WHOLE SNAPPER YUZU BROTH, ONION SLAW P 42

CAVIAR BRIOCHE, CREME FRAICHE,

SHALLOT, EGG

- SALMON 75/oz

- AMERICAN SPOONBILL 100/oz

- OCIETRA 250/oz

- GOLDEN OCIETRA 350/oz

18*SALMON POKE SEAWEED,

TAMARI , MIRIN

WATERMELON POKE AVOCADO, SEAWEED, TAMARI , MIRIN

14

WEDGE BACON, TOMATO, PICKLED

ONION, SHISO RANCH (OL) , GF

16

AGEDASHI TOFU SILKEN TOFU,

SOY BROTH, SHAVED MACKEREL P, (V )

15

*WAGYU BEEF TARTAR S&B

MUSTARD, EGG YOLK, TOAST

28

SUN-

THUR

:6-1

1PM

FRI-

SAT:

6-11

:30P

M

SHUMAI SHRIMP AND LEEK P 13

BACON BAO BUN PICKLES, KEWPIE 12

CRAB BAO BUN CUCUMBER, TOMATO P 16

LOCAL CATCH DASHI , CHIVES P 23

RICE SUPER CRUNCHY FURIKAKE, HERBS V, GF 14

HON SHIMEJI MUSHROOMS LEMON, TOGARASHI , BUT TER OL 18

SESAME SOURDOUGH YUZU BUT TER, MISO BUT TER OL 10

UNAGI EEL SAUCE, SCALLIONS P 19

KUROBUTA SAUSAGES KEWPIE MAYO, SHICHIMI TOGARASHI GF 14

*WAGYU RIBEYE GREY SALT, GRILLED LEMON GF 120

*WAGYU NY GREY SALT, GRILLED LEMON GF 90

*KUROBUTA PORK CHOP UMEBOSHI , GRILLED ONION,

STONE FRUIT GF

38

KING CRAB DRAWN BUT TER, KOSHO P, GF 50

GIANT SCALLOPS MISO GLAZE P 36

MAITAKE MUSHROOM SWEET SOY, CRISPY GARLIC V 19

*DUCK BREAST S&B CURRY, CHILI THREAD 32

STEAMED

GRILLED

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.**There is a risk associated with consuming raw oysters. If you have chronic illness of the liver, stomach or blood or

have immune disorders, you are at greater risk of serious illness from raw oysters and should eat oysters fully cooked.If unsure of your risk, consult a physician.

V: Vegan GF: Gluten Free OL: Ovo Lacto P: Pescatar ian (Can be made diet fr iendly)

TEMPTATIONS

CHOCOL ATE L AVA CAKE V, GF

FUDGE, VANILLA ICE CREAM

12

LYCHEE CHEESECAKE V, GF

SHORTBREAD CRUMBLE, KABOSU

JELLY

14

FRUIT PL ATE V, GF

FRESH & DRIED FRUITS,

NUTS & SEEDS

12

MOCHI OL, GF

SEASONAL SELECTION

12

GEL ATO AND SORBET OL, GF, (V )

SEASONAL SELECTION

8

V: Vegan GF: Gluten Free OL: Ovo Lacto P: Pescatar ian (Can be made diet fr iendly)

DESSERT

B I T E S

DESSERT

S I P SPICK ME UP

ESPRESSO / CAFÉ SOLO 6

AMERICANO 6

MACCHIATO / CORTADITO 6

CAPPUCINO / L AT TE 7

COLD BREW 6

HOT CHOCOL ATE 6

EX TR A SHOT 3

MATCHA HOT OR ICED 7

JUST THE TEA

GREEN GENMAICHA 5

EARL GREY 5

ENGLISH BREAKFAST 5

CHAMOMILE 5

PEPPERMINT 5

STANDARD ENERGY HERBAL BLEND

5

CEYLON WHITE ‘S ILVER NEEDLE’

5

DRINKS

ONIKOROSHI ADULT JUICE BOX W/ STRAW 180m l 9

KUNIZAK ARI NIGORI CUP UNFILTERED 200m l 12

SOTO JUNMAI CUP 180m l 14

AMABUKI MARIGOLD YAMAHAI JUNMAI CUP 180m l 16

YUKI OTOKO JUNMAI CUP 180m l 16

DEWATSURU DEMON DANCER JUNMAI CUP 180m l 16

YAEGAKI MU JUNMAI DAIGINJO 300m l 30

AK ASHI-TAI DAIGINJO GENSHU 300m l 76

BORN GOLD JUNMAI DAIGINJO 720m l 78

KUROSAWA “PREMIUM RESERVE” 720m l 140

SOTO JUNMAI-DAIGINJO 300m l

720m l

3565

HANANOMAI JUNMAI GINJO 300m l 24

OKUNOMATSU GINJO 300m l 30

KOSHINO K ANCHUBAI JUNMAI GINJO 720m l 63

TAKEUCHI SHUZO, KO’S KASUMI UNFILTERED 500m l 45

COEDO 9SHIKKOKU black lager

KYARA indian pale lager

HITACHINO NEST RED RICE 8

ECHIGO KOSHIHIK ARI 9

SAPPORO 16oz 9

PACIFICO 8

PERONI 8

ESTRELLA 8

STANDARD BRAUHAUS 8helles lager

SOTO JUNMAI SAKE,CHOICE OF BEER

12

NIKKA COFFEY GRAIN,

CHOICE OF BEER

20

SAKE JELLY SHOT 7

GINJO

NIGORI

SAKE BOMB

CREATURE DOUBLE FEATURE

IKEZO

DAIGINJO

INDIVIDUAL CUPS

SAKE

BEER SHOTS

RISING SUN ELIXIRVODKA, PRESSED TOMATO, GINGER, KIMCHEE, PICKLED VEGGIES

14

5 DEADLY VENOMSJAPANESE WHISKEY, SOUR CHERRY, BENEDICTINE, PINEAPPLE ICE CUBES, GINGER BEER

14

WILDFLOWER PALOMAMEZCAL + TEQUILA, PAMPLEMOUSSE, YUZU-KOSHO, SHISO

14/65

MEET UR MATCHAGIN, SPEARMINT, MATCHA, SUDACHI , DEMERARA SYRUP

14

JADE DEWSHISO SHOCHU, VODKA, JASMINE GREEN TEA, HONEY, YUZU

14/65

SUNTORY HIGHBALL OF THE DAYJAPANESE WHISKEY, VODKA, OR GIN, SERVED ICE COLD WITH SODA. ADD TONIC SYRUP, HIBISCUS SYRUP, OR LEMON OIL

14

STANDARD SIGNATURE COCKTAILS

GREEN PROPHETVODKA, GREEN APPLE, MINT, COLD PRESS APPLE CIDER VINEGAR

14/65

THE BOTANIST GIN, ELDERFLOWER, COCCHI AMERICANO, CUCUMBER, DILL

14/65

HOT AND HAZY JALEPEÑO INFUSED TEQUILA, PASSIONFRUIT, APEROL, COCONUT WATER

14/65

HUMO ROSADO MEZCAL, HIBISCUS DOLIN BLANCO, GRAPEFRUIT, BLOOD ORANGE SHRUB

14/65

STANDARD CLASSIC COCKTAILS

JAPANESE WHISKY

SPIRITS

KIKORI 15

FUKANO VAULT RESERVE 1 22

THE MATSUI “MIZUNARA CASK”

36

THE KURAYOSHI 18YR 85

IWAI MARS 15

AKASHI WHITE OAK 28

NOBUSHI 16

NIKKA COFFEY GRAIN 18

NIKKA YOICHI SINGLE MALT

30

SUNTORY TOKI 15

HIBIKI HARMONY 28

HIBIKI 17YR 59

HIBIKI 21YR 90

YAMASAKI 12YR 50

YAMASAKI 18YR 88

JAPANESE GINNIKKA COFFEY 16

SUNTORY ROKU 16

KI NO BI 20

WINE

O D’AZUR CÔTES DE PROVENCE, FR ‘ 18 13/50 1.5L 90 / 3L 170

VIEVITÉ CÔTES DE PROVENCE, FR ‘ 18 14/60

WHISPERING ANGEL CÔTES DE PROVENCE, FR ‘ 18 15/65 1.5L 110

CHÂTEAU LA GORDONNE CÔTES DE PROVENCE, FR

‘ 18

64 1.5L 98 / 3L 180

MIRAVAL CÔTES DE PROVENCE, FR ‘ 18 68 1.5L 120

DOMAINE OTT BANDOL, FR ‘ 18 95

ROSÉ

JAPANESE VODKANIKKA COFFEY 16

SUNTORY HAKU 16

WINE

‘C H AT FO U ’, ERI C TE X I ER , CÔTES DU RHÔNE, FR ‘ 17 n at 15/56

M A LB EC , SANTA JULIA, MENDOZA, ARGENTINA ‘ 18 o r g 13/50

F RI CO ROS SO, SC A R PE T TA , ITALY ‘ 16 o r g 13/52

PI N OT N O I R , AV E A R EN , WILLAMET TE, OREGON ’ 17 s u s 16/62

PI N OT N O I R , HIRSCH, SAN ANDREAS FAULT, SONOMA, CA ‘16 bio 1 10

G RO LLE AU , C ATH ERI N E E T P I ER R E B R E TO N , VAL DE LOIRE ROUGE, FR ’ 18 n at

72

BA RB ER A , P I ERO B EN E V ELLI PIEDMONT, ITALY ’ 14 s u s 62

C A B ERN E T SAU V I G N O N , C A K EB RE A D NAPA, CA ‘ 16 130

PROS ECCO LUCA PARET TI BRUT, ITALY NV 13/50

C H A N DO N B RUT ROS É , NAPA VALLEY, CA NV 15/58

M O Ë T & C H A N DO N B RUT I M PERI A L , EPERNAY NV 21/90

V EU V E C LI CQ U OT Y ELLOW L A B EL , REIMS NV 26/125

RU I N A RT ROS É , REIMS NV 28/130

RU I N A RT B L A N C D E B L A N C , REIMS NV 130

A LBA RI N O, NEBOA, SPAIN ‘ 18 s u s 13/52

PI N OT G RI G I O, TRE FIL I , ITALY ‘ 18 o r g 14/52

C H A B LI S , SC H A LLER , VIELLES VIGNES, BURGUNDY, FR ‘ 18 o r g 16/68

RI E S LI N G TROC K EN , BRAND, PFALZ, GERMANY ’ 17 n at 13/52

SA N C ERRE , CLÉMENT ET FLORIAN BERTHIER, LOIRE, FR ‘ 18 s u s 16/68

SAU V I G N O N B L A N C , TAONGA, MARLBOROUGH, NZ ‘ 18 s u s 50

G RÜ N ER V ELTLI N ER , WEINGUT BERNHARD OT T, AM BERG, AUSTRIA ‘ 17 b i o

49

M U SC A D E T S È V RE E T M A I N E , PÉPIÈRE ‘LA PÉPIE’, LOIRE, FR ‘ 18 o r g

58

ERBA LUC E , C IECK, PIEDMONT, ITALY ’ 18 s u s 52

A S SY RTI KO, VASSALTIS, SANTORINI , GREECE ‘ 16 b i o 64

TROS S E AU PE T ’ N AT, COMBE, STOLPMAN VINYARDS, BALLARD CANYON, CA ‘ 18 n at

54

C H A RDO N N AY, BARNET T, CARNEROS, CA ‘ 18 82

RED

SPARKLING + CHAMPAGNE

WHITE

LIMONADA DE COCOCOCONUT MILK AND SYRUP, L IME JUICE

9

PEARLS OF WISDOMSEEDLIP GARDEN BOTANICAL “SPIRIT”, GREEN TEA SYRUP, YUZU TONIC

9

FRESH THAI COCONUT ADD COCONUT RUM 8 | ADD AGED RUM 10

12

KIMINO YUZU SODA 6

RAMUNE “MARBLE” SODA ORIGINAL, MELON, LYCHEE 6

NON-ALCOHOLIC

F’ROSÉ ORGANIC FROZEN ROSÉ

SPA COLADA RUM, COCONUT, MERMAID MAJIK

FROZEN14 | ADD A FLOATER 5

STANDARDORANGE, LEMONADE, GRAPEFRUIT

8

E X PRE S S EDW4 ( WATERMELON, L IME, GRAPEFRUIT, STRAWBERRY )D3 (DRAGONFRUIT, P INEAPPLE, COCONUT H2O)A3 (APPLE, CARROT, LEMON, GINGER)

12

H O U S E- PRE S S EDBEET IT (BEET, CARROT, LEMON, APPLE, CELERY )PIN-UP (P INEAPPLE, GREEN APPLE, WHEATGRASS, MINT )STNDRD RX (KALE, PARSLEY, GINGER, GARLIC, CUCUMBER)

12

SHOTSGINGER OR WHEATGRASS

6

JUICES

MAGIC MUSHROOMCORDYCEPS, CHAGA, REISHI , CACAO, WILD BLUEBERRY, OAT MILK

12

GREEN DREAMMORINGA, ASHWAGANDHA, KALE, SPINACH, ORANGE JUICE, AGAVE

12

TROPICAL SPEEDBALLGOTU KOLA, MACA, MANGO, BANANA, COCONUT MILK & NECTAR

12

SMOOTHIES

IZAK AYA IS A JAPANESE WORD DERIVED FROM‘I ’ (STAY ) AND ‘SAK AYA’ (SAKE SHOP).

IT ’S A PLACE TO GATHER WITH GOOD FRIENDS, GOOD FOOD,

AND GOOD DRINKS.

WE CHOSE THE K ANJI SYMBOL FOR ‘WATER’ TO REFLECT THE PEACEFUL

AND PERENNIAL SPIRIT OF OUR BAYSIDE OASIS.

COME AND STAY AWHILE.