Ken Sushi Workshop Menu

Pleasingly dry and quite mild, a well-crafted traditional sake ml

Comfortingly familiar, surpassingly smooth

ml easy drinkability with a clean, invigorating finish

ml vivacious and saucy, with a caress of wild honey

ml signature daiginjo release of british toji philip harper

ml soft and rich, sweet and slightly dry

ml elegant, honeysuckle aroma with flavors of fuji apple

ml gorgeous aroma of melons and pears

ml saucy, stylish daiginjo for the st century

ml gentle lychee aroma, exquisite balance and finesse

(ml) elusive, subtle, impeccably balanced

ml kubota masterpiece, well balanced and full-bodied

Micro greens and avocado with grape-seed oil, black lava salt, yuzu juice

Wasabi vinaigrette, truffle oil

Tuna foro, salmon foro, and yellowtail toro

Kumamoto ( pcs) with ponzu

Tuna, cucumbers, seaweed salad, tobiko in sweet yuzu peppery soy sauce

Pan grilled with dipping sauces (ponzu and mustard)

Braised oxtail and seasonal vegetables simmered in a sweet soy broth

Crispy rice patties topped with spicy tuna

Lobster and shrimp tempura with a sweet and spicy miso aioli

Kobe beef tataki with garlic ponzu sauce

Grilled miso marinated sea bass

Monkfish pate with citrus soy sauce

(Fresh water)

(Chu)

(Natto)