永久停業
這家餐廳已永久停業。
這家餐廳已永久停業。
Nare Sushi菜單的最後更新時間:2022/8/23。
Thin-sliced yellowtail fish with micro greens and sliced jalapeño. Homemade ponzu sauce and extra virgin oil on the top
Finely chopped fatty tuna, pickled daikon radish scallion, sliced avocado and served with wasabi zesty soy sauce Garnished tobiko and micro greens
Diced tuna and avocado served in savory sesame soy sauce
Sliced salmon wrapped in cucumber strips and served in oyster soy sauce. Salmon caviar and seaweed on top
Special assortments of 12 pieces chef 's choice sushi, including Japanese A5 wagyu, some exotic seafood from Japan and one chef's selection roll (No substitution)
1 piece of Akami, Chu Toro, O Toro, Seared Chu Toro, Zuke Tuna, and O Toro Gunkan
Deluxe assortment of sliced raw fish of chef's selection (No substitution)
Assortment of sliced raw fish of selection
Assortment of sliced raw fish, six pieces of sushi and one roll from basic roll list (up to $10)
Deluxe assortment of nine piece sushi and one roll from basic roll list (up to $10)
Assortment of nine pieces chef's and one roll from basic roll list (up to $10)
Sliced raw fish and other delicacies on a bed of sushi rice
Sliced salmon dressed with oyster soy sauce. Topped with marinated salmon caviar
Layered spicy salmon, seared salmon, avocado, jalapeño and sushi rice. Topped with tobiko and eel sauce
Tuna, avocado, cucumber and tobiko rolled with kombu paper. Spicy mayo on the top
Blue crab, avocado, cucumber, and Japanese mayo with tobiko on the top
Variety of sashimi on California roll
Tamago, eel, pickles and kanpyo
Raw scallop, crunch, tobiko and spicy mayo on California roll
Scallion with O-toro
Lobster tempura and greens with Japanese mayo. Tobiko and eel sauce on the top
Broiled eel, cucumber, tobiko and tempura flakes. Thinly sliced avocado on the top with eel sauce
Fried soft shell crab, cucumber and greens with Japanese mayo. Tobiko on the top
Shrimp tempura with Japanese mayo, eels sauce and sesame seeds on the top
Blue crab and mayo
Spicy mayo and blue crab
Fresh sea urchin on toasted mochi wrapped in roasted seaweed
Fried lotus root seasoned with black truffle salt
Peeled organic edamame pan-sauteed with black truffle butter and truffle soy sauce
Fried shishito pepper with roasted sea salt
Boiled soybeans with Himalayan pink salt
Four slices of torched A5 Miyazaki wagyu, drizzled with truffle soy sauce
Grilled wild red sea bream from Japan, marinated in shio-koji
Coarsely chopped lobster tempura served with homemade spicy mayo. Topped with tobiko and seaweed flakes
Japanese-styled fried free-range chicken thigh
Fried organic tofu soaked in tempura sauce
Made with white soy sauce
Made with house blend miso paste
Assorted fresh seaweed wild-caught in Japan. Drizzled with roasted sesame dressing. Topped with poached organic egg and yuzu tobiko
Sliced ripen avocado on organic greens. Served with house dressing
Served with our house dressing
Sukiyaki beef on buckwheat noodle served in cast-iron pot with soup. Poached organic egg on the side. Please select soba or udon noodle
Thinly sliced Hudson Valley's boneless duck breast on hot soba. Topped with chopped scallion and yuzu shichimi pepper. Please select soba or udon noodle
Cold noodle on bamboo raft, served with cold dipping sauce on the side. Side of tempura bites of mixed ingredients (baby shrimp and vegetables). Please select soba or udon noodle
Wheat-flour noodle in clear soup. Topped with shishito, shitake mushroom, chopped scallion and tempura flakes (No substitution)
Cold noodle on bamboo raft, served with cold dipping sauce on the side. Please select soba or udon noodle
Broiled 5 oz of A5 wagyu topped with truffle butter. Served with black truffle salt and truffle soy sauce. Served medium rare only
Grilled 9 oz of washu beef ribeye. Choice of teriyaki sauce, tataki sauce. Served medium rare only
Torched sliced A5 wagyu on white rice and shredded nori. Topped with homemade sesame soy sauce and pickled burdock. Served medium rare only
Served with grilled asparagus, shishito, carrot and renkon fries. Medium rare is highly recommended
Fried panko premium Berkshire pork loin imported from Japan. Served with mini salad, homemade tonkatsu sauce and truffle mayo. Require minimum 25 mins to prepare
Broiled organic chicken thigh marinated in shio-koji on white rice. Served with poached organic egg on the side
Japanese-styled fried organic chicken thigh on white rice and shredded nori. Topped with grated daikon, sliced jalapeño and yuzu wasabi dressing
Yuzu Cheesecake from Japan. Topped with seasonal fruits and a scoop of gelato
Two scoops topped with whipped cream. Flavors: Green Tea | Vanilla | Lychee with Coconut Milk
Gelato sandwich with red bean paste and garnishes
Flavors: Yuzu | Vanilla | Green Tea | Strawberry | Mango
Pilsner - delicate floral aroma and a rich, quality taste
Lager
Clean, aromatic and easy-to-drink IPA distinguished by its floral and citric aromatics and a pleasantly dry and bitter finish
The light and refreshing Belgian White Ale featuring the sweet and irresistible aroma of the famous Japanese Yuzu citrus, with a hint of coriander in the finish
refreshing acidity from the yuzu and the crispness of a lager
Rice lager made with Niigata Prefecture's celebrated Koshi Hikari rice. Has fine and persistent carbonation, and a clean, crisp flavor from the super premium rice
Smooth, Sophisticated. Banmez Mezcal, Carpano Sweet Vermouth, Fernette, Shiso
Gen Mai Infused Old Fashioned. Toki whiskey, Gen mai infused syrup, orange bitters
Crisp, Polished, Sippable. Haku vodka, fresh lime, green chartreuse, dash of Matcha
Bright, Light, Sparkling. Roku Gin, tropical hibiscus, fresh lemon, sparkling Sake
Refreshing, Bitter. Cimarron reposado tequila, Cynar, Compari, fresh grapefruit juice
Easy Drinking, Summer Punch. Pineapple rum, Orange infused Soju, pineapple, Yuzu, hot honey, cardamom bitters
Aka Oni "Red Devil" Shochu, rum, mint leaves and lime juice
Vodka, triple sec, lychee syrup
Red devil Shochu, yuzu syrup
Toki whiskey, club soda
Ghia, pineapple, hot honey, lime and soda
Hibiscus Lime Soda, Tangy
Refreshing, Japanese Style Sweet Tea, Soda
Our Japanese Whisky is produced strictly in Japan. Our list is a vast and finely curated selection for both an experienced and novice audience. This selection is largely attributed to the three Founding Fathers: Kiichiro Iwai of Mars, Masataka Taketsuru of Nikka, and Shinjiro Torii of Suntory
Japanese traditional hard distilled spirits made from grains and vegetables. The most common base ingredients are sweet potato, barley, rice, sugarcane, and buckwheat
Hot or Cold
Sake that is made up of rice, water, koji mold, yeast and a portion of distilled alcohol, and the rice is milled 50% with 50% of each grain remaining
Sake that is made up of water, koji mold, yeast and rice milled 50% with 50% of each grain remaining
Sake that is made up of rice, water, koji mold, yeast and a portion of distilled alcohol, and the rice is milled 50% with 50% of each grain remaining
Sake that is made up of water, koji mold, yeast and rice milled 40% with 60% of each grain remaining
brewed using only rice, water, yeast, and koji. Pure rice sake (non-additive). The rice used has been polished to at least 70%
Naturally red in color and slightly sweet with some definite berry-like aromas and flavors and has a slight "spritz" to the mouthfeel
Its name translates roughly to cloudy because of its appearance. It is about 14-17% alcohol by volume
In preparation for the 2020 Tokyo Olympics, Hakkaisan Brewery Company introduced "Awa" Clear Sparkling as an alternative for champagne. It is light, clear and of course, bubbly
Unfiltered - Unpasteurized - Undiluted
Superiore Extra Dry
Ghia, pineapple, hot honey, lime and soda
Hibiscus Lime Soda, Tangy
Refreshing, Japanese Style Sweet Tea, Soda
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