DINNER MENU | HIROO ONOGI

Appetizers
Fresh oyster from Iwate (1 pc) 900
Deep fried breaded jumbo oyster
from Iwate (1 pc)
1,200
Fresh oyster topped
with jelly from Iwate (1 pc)
950
Steamed abalone with liver sauce 3,200
Steamed abalone and
sea urchin with liver sauce
3,900
Ground cherry with tofu puree 900
Fresh watercress salad
with soft boiled egg
800
Potato salad with smoked cheese 800
Spring cabbage and whelk
in vinegar
1,500
Smoked firefly squid 800
Grilled broad bean 1,200
Chinese cabbage blossom namul 800
Horsehair crab and sea urchin
with raw quail egg
3,200
Horsehair crab and sea urchin
with jelly
3,200
Coriander
seasoned with fish broth
800
Mustard spinach and Hamaguri clam
seasoned with fish broth
2,000
Pickled young sweet fish
and sweet tomato
1,500
Chef’s special appetizer plate 2,900
Sashimi
Horsehair crab and sea urchin 3,900
    with salmon roe
Fresh cuttlefish with sea urchin 3,500
Fresh cuttlefish with ponzu 2,900
Lightly roasted alfonsino 2,400
Fresh bonito 1,600
Fresh halfbeak 2,000
Fresh sea bream from Chiba 2,200
Assorted Sashimi
3 Sashimi 3,300
4 Sashimi 3,900
5 Sashimi 4,500
Variety with Cabbage miso
Grilled rich taste 900 Grilled zucchini 750
mushroom
Grilled onion 800 Grilled thick 900
     asparagus
Grilled Manganji 750 Grilled eggplant 750
green pepper
Grilled turnip 750
Chef’s special assorted 2,500
      grilled vegetables plate
Grilled, Deep fried, Simmered
Grilled whole bamboo shoot (1 pc) 1,650
Stir-fried eggplant 1,000
Stir-fried thick asparagus 1,200
Grilled grunt 2,000
Grilled superior rosy seabass 4,000
Grilled eel confit
with bitter melon miso
2,400
Grilled squid confit
with cabbage miso
1,600
Deep fried greeneyes fish 1,200
Deep fried alfonsino
around the gill
1,400
Sakura shrimp and
seaweed laver tempura
1,400
Deep fried breaded
lotus root paste
950
Abalone gratin
with grated Chinese yam
2,600
Steamed oyster with sesame oil 1,600
Akagi beef
Chilled roasted beef 2,000
Stewed beef chuck flap with ponzu 2,400
Beef chuck flap steak 2,700
Beef rump steak 2,800
Pot dishes
Onogi’s signature 3,300
Pot rice with Lobsters
Pot rice with Japanese pepper 2,500
and Akagi beef chuck flap
Pot rice with chicken neck 1,800
and pickled plum
Pot rice with chicken neck 2,000
and bamboo shoot
Pot rice with wasabi leafs 1,600
and boiled baby sardines
Pot rice with pickled ginger 2,400
and Akagi beef tendon
Pot rice with sea bream 1,800
and wasabi leafs
Pot rice with crab and salmon roe 2,500
Pot rice with Sakura shrimp 2,400
and Asari clams
Sea bream broth soup (1 cup) 800
Miso soup (1 cup) 600
Japanese-style pickles 650
Dessert
Mascarpone pudding 750
      with passion fruit sauce
Sweet potato cream puff 800
Frozen apple 750
with lemon ginger jelly
Strawberry affogato 800
Cashew nuts and 800
condensed milk ice cream
Chef’s special dessert plate 1,500

Omakase Course 7,500   Omakase Course 9,500   Omakase Course Special 12,000