Saikai Dining Bar Menu and Prices

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The Starter
Uni Toast
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sea urchin, botan ebi on toast
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Truffle Chawanmushi
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japanese style steamed egg custard with uni(sea urchin) or ikura (salmon roe), kani (crab meat) with truffle sauce
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Foie Gras Liver Mousse
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foie gras mousse with garlic chips and chive served with toasts.
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Beef Tartare
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miyazaki japanese beef, wasabi sauce serve with white onion, chives, miso egg yolk with rice crackers.
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Shishito Pepper
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japanese shishito pepper with smoked salt.
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The Salad & Soup
Asari Clear Soup
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asari clams, mizuba clear soup
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Persimmon Salad
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persimmon, fuji apple, radish, daikon with yuzu vinaigrette
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Cucumber Salad
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japanese cucumber, miyoga, tosazu sauce
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Mizuna Pear Salad
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mizuna green,pine nuts, pear, parmigiano cheese
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Hotate Kiwi
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scallop, kiwi, dragon fruits, w/ white ponzu
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Asparagus
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poached asaparagus with white truffle sauce
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Salmon Soymilk Miso Soup
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soymilk miso soup with salmon and indian lettuce
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Cauliflower Soup
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cauliflower puree with chive oil
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The Raw Bar
Uni Yuba
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grilled yuba (tofu skin), edamame puree, uni, shoyu dashi
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Kawahagi Kinoko W/Truffle
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trigger fish, wasabina green, mushroom chips, truffle oil, koji vinaigrette with truffle
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Octopus Carpacio
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japanese octopus with ponzu, chili oil
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Spanish Mackerel Tosazu
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spanish mackerel, nasu, miyoga w/tosazu sauce
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Tuna Asparagus
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marinated tuna with white asparagus with apple koji
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Sashimi Tasting
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chef selection of fresh daily sashimi
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Kanpachi
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baby yellowtail with spicy chili yuzu kosho
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Toro Tataki
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o-toro tuna, julienned negi, tsuke nikiri
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Fluke Sashimi
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fluke, micro greens, chili, tomato water
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Fried
Seasonal Vegetable Tempura
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chef selected vegetable from local market.
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Seasonal Fish Karaage
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seasonal fish karaage with sancho pepper
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Chicken Karaage
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chicken karaage served with truffle sour cream.
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Fish And Chips
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ice fish with lotus root chips
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Spicy Shrimp
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shrimp karaage with garlic panko, chili
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From The Grill
Shiso Tender
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grilled organic chicken tenders wrapped with shiso leaf
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Chicken Oysters
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grilled organic chicken oyster.
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Smoked Duck Breast W/ Foie Gras
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grilled duck breast with foie gras and sweet soy.
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Maitake W/ Truffle
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simply grilled maitake mushroom with truffle oil, truffle salt
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Binchotan Grilled Wagyu Beef
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miyazaki japanese beef, julienned negi, garlic crunch, chives served with wasabi sweet sauce
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Nasu
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grilled and marinated japanese eggplant served with onion dressing.
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Grilled Lobster
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half lobster with saffron sauce and yuzu sour cream
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Miso Black Cod
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miso marinated black cod
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Himalaya Salt Grilled Saba
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grilled mackerel on sizzling himalayan salt block
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To Finish
Mushroom Risotto W/Truffle
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seasonal mushroom risotto with truffle
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Miso Baby Chicken
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miso marinated grilled half baby chicken
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Uni Pasta
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grilled uni, uni salt, uni butter with inaniwa udon
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Lobster Rice Gratin
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baked lobster crowns, saffron sauce, mushroom
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Steam Crab Rice
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crab meat, lobster mushroom, ikura, uni salt.
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Junmai Daiginjo
Dassai 39, Yamaguchi
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light, balanced with light fruit flavors and mild acidity.
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Hananomai, Shizuoka
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deep, aromatic flavor with refined fragrance and fruit aroma
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Minowamon, Fukushima
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elegant aroma and gentle texture, slightly creamy aroma of cheese, clean, dry finish.
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Kubota Manju, Niigata
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traditional niigata style sake. exquisitely smooth with a resonant depth of flavor.
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Matsumi, Nanago
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yamahai style, mild fragrance and full-bodied flavor with well balanced acidity and clean finish
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Dassai 23, Yamaguchi
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fruity aoma and elegant and refined flavor with clean finsish.
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Senshin, Niigata
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limited premiuim sake. takanenishiki rice is mileld to astouding 28%. well balanced flavor with very clean, sophisticated finish.
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Miyosakae Tenmi, Ehime
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delicate, complex sake with fragrance reminiscent of melons and pears and fresh scent of bamboo
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Junmai Ginjo
Hakkaisan, Niigata
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clean, crisp, well balanced with lightly dry finish.
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Shimeharitsuru Jun, Niigata
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dry with a hint of tropical fruits and a rich but refreshing finish.
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Dewasansan, Yamagata
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floral nose and mellow fruity flavor. greenapple tartness with sharp finish.
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Kokuryu "Black Dragon" , Fukui
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complex with notes of ripe stone fruit and vanilla on palate and brisk acidity.
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Koshi No Kanbai"Muku" , Niigata
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smooth and well balanced with complexity of multiple layers of flavor. clean ans crisp lasting finish.
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Daiginjo
Tedorigawa "Kinka" , Ishikawa
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deep flavours, crisp pea on palate with fresh and elegant super premium nama.
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Ken, Fukushima
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fragrant and elegant sake, full of aroma of peaches, pears and melon with sharp crisp finish
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Kokuryo " Hachijuhachigo" , Fukui
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deep sustaining flavor, rich and exquisite balance.
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Ginjo
Izumi Judan, Yamagata
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extra dry and clear with hint of juniper reminiscent of tanquerary.
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Mizbasho, Gunma
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bold overripe pineapple and apple candy aroma with silky, creamy, tangy medium full body sake.
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Naruto Tai "Genshu" , Tokushima
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tropical citrus on the nose. dry with rich, high acidity and hint of chocolate and cococa flavor.
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Junmai
Nanbu Bijin All Koji, Iwate
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unique sake produced using 100% koji-mai. elegant sour edge with original sweetness of all koji-mai
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Oze No Yukidoke, Gunma
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slighttly sweet with full bodied. finishes super dry.
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Tedorigawa "Yamahai" , Ishikawa
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dry and sharp, smooth traditional brewing yamahai method
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Miyasakai, Nagano
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smooth and gentlle, with sweetness and acidity in finely balance.
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Nanbu Bijin,"Sothern Beauty" Iwate
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full flavor with no carbon filtration, lively freshness on the nose and clean flavor.
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Kamoizumi "Shusen" , Hiroshima
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woodsy, forest-floor aroma of fall leaves and mushrooms. served warm
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.

Total Price