Shimogamo - Vollständiges Menü

6 pieces. Sushi rice rolled with pickled plum (ume) and shiso leaf with nori seaweed outside.

5 pieces. Sushi rice rolled with anago, tamago, tobiko, cucumber, kampyo, yamagobo, shrimp, shiitake mushroom and kimiu with nori seaweed outside.

4 pieces. Slices of seared albacore tuna (bincho maguro) topped with onion tataki sauce.

4 pieces. Slices of raw amberjack (kanpachi).

4 pieces. Slices of raw scallop (hotate).

4 pieces. Slices of cooked freshwater eel (unagi) with sweet eel sauce.

4 pieces. Slices of raw escolar (abura bouzu) with soy sautéed jalapeno.

5 pieces. Sushi rice rolled with salmon skin, masago, yamagobo, cucumber and sprouts with nori seaweed outside.

8 pieces. Sushi rice rolled with spicy yellowtail and cucumber with nori seaweed inside.

8 pieces. Sushi rice rolled with shrimp tempura and asparagus, with nori seaweed inside. Topped with A-5 wagyu and garlic chips served with miso mustard with wagyu fat.

Tempura battered and fried Japanese whiting fish, served with truffle salt, green tea salt and dashi sauce.

Pork belly marinated in salt koji paste and grilled. Served with shishito, fried potato and shichimi chili mayonnaise.

8 pieces. Sushi rice rolled with imitation crab, avocado, cucumber with nori seaweed inside, topped with tuna, yellowtail, escolar and salmon.

6 pieces. Sushi rice rolled with avocado, with nori seaweed outside.

6 pieces. Sushi rice rolled with cucumber, with nori seaweed outside.

5 pieces. Spicy. Sushi rice rolled with shrimp tempura, avocado, cucumber and miso mayo with nori seaweed outside.

5 pieces. Sushi rice rolled with asparagus, cucumber, yamagobo, romaine lettuce, chive, with a thinly sliced pickled daikon. Served with onion sauce on the side.

5 pieces. Sushi rice rolled with panko fried shrimp, cabbage, avocado, masago, lemon, cucumber and miso mayo with nori seaweed on outside.

Udon noodle cooked in Shimogamo special béchamel sauce and bacon, topped with green onion.

3 pieces each of 5 kinds of chef's choice sashimi.

Bowl of sushi rice topped with chef's choice sashimi.

2 pieces. A slice of raw big eye tuna (mebachi maguro) on top of sushi rice.

2 pieces. A slice of cured mackerel (saba) on top of sushi rice, topped with ginger and green onion.

2 pieces. A slice of cooked shrimp (ebi) on top of sushi rice.

Grilled Japanese eggplant glazed with double miso dengaku sauce. Served with a side of pickled onion.

8 pieces. Sushi rice rolled with spicy tuna and cucumber with nori seaweed inside.

8 pieces. Sushi rice rolled with imitation crab, cucumber and avocado with nori seaweed inside.

Cucumber and wakame seaweed tossed in soy vinegar and sesame seeds, topped with boiled octopus.

Fried tofu served in dashi soy, topped with shishito pepper, green onion, grated daikon and ginger. Extra green onion and sauce for an additional charge.

8 pieces. Sushi rice rolled with freshwater eel (unagi), cucumber with nori seaweed inside, topped with avocado and sweet eel sauce.

Steamed white rice prepared for sushi with vinegar.

Tokyo-style udon noodle in bonito and kelp stock soup with 2 pieces of shrimp tempura, seaweed and green onion.

4 pieces. Slices of egg omelette cooked with dashi (tamago).

4 pieces. Slices of raw yellowtail (hamachi).

Thinly sliced hirame sashimi, topped with pink salt. Served with amazu vinegar and serrano chili on the side.

2 pieces. A slice of cooked egg omelette (tamago) on top of sushi rice. No wasabi inside.

2 pieces. A slice of cooked octopus (tako) on top of sushi rice.

6 pieces. Sushi rice rolled with yellowtail (hamachi) and green onion with nori seaweed outside.

Saikyo miso marinated black cod, grilled and served with yuzu miso and pickled red onion.

Tempura battered and deep-fried shrimps served with soy dashi sauce.

5 oz. swordfish pan seared and glazed with truffle soy butter. Served with a side of sautéed seasonal vegetables.

8 pieces. Sushi rice rolled with salmon, cream cheese and cucumber.

Japanese shishito peppers grilled and topped with bonito flake and furikake. Served with ginger dashi sauce.

Spicy tuna tartare served with 4 pieces of nori chips and a side of pickled onion.

Asari clams cooked with sake, mushroom and bonito dashi broth, topped with green onion.

8 pieces. Sushi rice rolled with spicy tuna, shishito pepper, yamagobo, with soy paper inside, topped with avocado, yellowtail, tobiko and spicy soy.

Big eye tuna seared and served with shishito pesto, wasabi balsamic soy, cheerry tomatoes and topped with baby arugula.

4 pieces. Slices of big eye tuna (mebachi maguro).

4 pieces. Slices of cured mackerel (saba). Served with ginger and green onion.

4 pieces. Slices of cooked octopus (tako).

4 pieces. Slices of raw salmon (sake).

4 pieces. Slices of cooked shrimp (ebi).

2 piece. Marinated salmon roe (ikura) on top of sushi rice, wrapped with nori seaweed.

2 piece. Marinated flying fish roe (Tobiko) on top of sushi rice, wrapped with nori seaweed.

8 pieces. Sushi rice rolled with spicy yellowtail, cucumber, avocado, lemon, ponzu with soy paper inside, topped with hamachi, sriracha and scallion.

8 pieces. Sushi rice rolled with freshwater eel and cucumber with nori seaweed inside. Served with eel sauce.

5 pieces. Sushi rice rolled with spicy tuna, shrimp tempura, cucumber and avocado, with soy paper outside.

8 pieces. Sushi rice rolled with spicy salmon and cucumber with nori seaweed inside.

8 pieces. Sushi rice rolled with spicy tuna and avocador inside, topped with bigeye tuna, micro cilantro, maui onion and yuzu ponzu.

8 pieces. Sushi riced rolled with spicy salmon, cucumber, topped with escolar with nori seaweed inside, served with sautéed jalapeño, tataki sauce, and sriracha.

2 pieces. Sushi rice wrapped inside of the sweet dried bean curd.

2 pieces. A slice of raw salmon (sake) on top of sushi rice.

2 pieces. A slice of raw yellowtail (hamachi) on top of sushi rice.

Assortment of Japanese pickles including yuzu nappa cabbage, daikon, cucumbers and yamagobo.

Two Wash Ranch chicken thigh confit served with Yakitori sauce.

6 pieces. Sushi rice rolled with tuna with nori seaweed outside.

Marinated salmon roe (ikura).

Raw kanpachi sashimi topped with truffle ponzu, shallots and microgreen.

4 pieces. Slices of raw squid (ika).

Marinated flying fish roe (tobiko).

4 pieces. Pieces of raw sweet shrimp (botan ebi). Served with fried shrimp heads.

4 pieces. Slices of raw halibut (hirame).

Fried Japanese mackerel and sliced vegetables marinated in the dashi red venegar, topped with micro shiso.

Two Wash Ranch chicken breast tempura battered and fried. Served with dashi ponzu for dipping and a side of yuzu kosho.

4 kinds of sautéed mushroom mix, tossed in yuzu soy vinaigrette.

Fresh tomato, burrata, pickled red onion, fresh red onion, ooba, tossed in lemon dashi vinaigrette dressing and salt. Topped with microgreens.

Two Wash Ranch chicken breast steamed on the bed of shredded cabbage. Served with salted negi scallion dressing and micro greens on top.

7 oz of Goden Canyon prime sirloin steak, served with wagyu fat butter.

Spicy. Udon noodle in bonito and kelp stock soup with Shimogamo house special spicy beef miso and green onion.

House blended soy with dashi, made for sushi.

6 pieces. Sushi rice rolled with sweet pickled squash, with nori seaweed outside.

Bonito based miso soup with tofu, wakame and green onion.

Boiled and salted soy bean pods.

Steamed white rice.

2 pieces. A slice of raw scallop (hotate) on top of sushi rice.

6 pieces of chef's choice nigiri sushi.

2 pieces. A slice of raw squid (ika) on top of sushi rice.

2 pieces. A slice of raw amberjack (kanpachi) on top of sushi rice.

2 pieces. A slice of seared albacore tuna (bincho maguro) on top of sushi rice, topped with tataki sauce and green onion.

2 pieces. A slice of raw escolar (abura bouzu) on top of sushi rice and topped with soy sauteed jalapeno.

2 pieces. A slice of raw halibut (hirame) on top of sushi rice.

2 pieces. A slice of cooked freshwater eel (unagi) on top of sushi rice with sweet eel sauce. No wasabi inside.

2 pieces. A slice of imitation crab (kani kama) on top of sushi rice.

2 pieces. A slice of raw sweet shrimp (botan ebi) on top of sushi rice. Served with fried shrimp heads.

6 pieces. Sushi rice rolled with salmon with nori seaweed outside.

Pickled wasabi leaf and stem.

Pork spare rib flash fried and grilled, glazed with teriyaki sauce.

Grilled beef tongue served with salted green onion sauce.

Pure wasabi with no horseradish mixed in.