Fresh large oyster 1,300
from Iwate (1 pc)    
Deep fried breaded large oyster 1,600
from Iwate (1 pc)
Fresh oyster from Iwate 1,500
topped with jelly (1 pc)
Braised oyster from Iwate 1,600
and Shiitake mushroom(1 pc)
Chilled roasted Akagi beef 2,500
Fresh geoduck clam, whelk and 1,800
Wakame seaweed root in vinegar
Grilled broad bean 1,500
Broccoli and rape blossoms namul 1,400
Pickled pond smelt 1,400
Superior monkfish liver with ponzu 1,800
Soft cod roe with ponzu 1,800
Superior monkfish liver and 2,400
soft cod roe with ponzu
Ground cherry with tofu puree 1,000
Potato salad with smoked cheese 850
Coriander 800
seasoned with fish broth
Fresh wild watercress salad 1,200
         with soft boiled egg
Chef’s special appetizer plate 3,500
Filefish, salmon roe, cuttlefish and 3,900
       sea urchin with liver sauce
Horsehair crab and sea urchin 4,300
 with salmon roe
Horsehair crab and 3,500
      sea urchin with jelly
Chilled Hamaguri clam soup 1,500
    on Yuzu citron peel (1 pc)
Grilled superior rosy seabass 4,200
Fresh filefish with liver sauce 2,400
Fresh sea bream 2,200
Fresh tuna from Aomori 3,900
Fresh halfbeak 2,000
Lightly roasted alfonsino 2,000
Assorted Sashimi
3 Sashimi 3,500
4 Sashimi 4,200
5 Sashimi 4,900
Variety with Cabbage miso
Grilled onion 900 Grilled turnip 850
Grilled red leek 850 Grilled eggplant 850
Grilled Shiitake 900
Chef’s special assorted 2,500
      grilled vegetables plate
Grilled, Deep fried, Simmered
Grilled whole bamboo shoot (1 pc) 1,500
Stir-fried eggplant 1,400
     in soy sauce and sugar
Stir-fried squid 2,000
    in soy sauce and sugar
Grilled eel confit 3,300
      with bitter melon miso
Grilled blackfin seabass 3,300
Grilled marinated alfonsino 2,500
                around the gill
Grilled duck and red leek 2,500
Deep fried breaded soft cod roe   2,400
Onion and seaweed laver tempura 1,400
Various wild vegetables and 1,500
         seaweed laver tempura
Deep fried breaded 1,400
    lotus root paste
Abalone gratin 3,500
with grated Chinese yam
Japanese black hair beef
Akagi beef rump steak from Gunma 3,900
Akagi beef chuck flap steak 3,900
from Gunma
Stewed Akagi beef chuck flap 3,500
from Gunma with ponzu
Pot dishes
Onogi’s signature 3,500
Pot rice with Lobsters
Pot rice with Japanese pepper 2,600
and Akagi beef chuck flap
Pot rice with salmon roe 2,500
       and boiled baby sardines
Pot rice with wasabi leaves 1,800
       and boiled baby sardines
Pot rice with wasabi leaves 2,500
and sea bream
Pot rice with pickled ginger 2,500
and Akagi beef tendon
Pot rice with chicken neck 2,500
and various wild vegetables
Pot rice with chicken neck 2,500
            and pickled plum
Pot rice with perilla 2,600
and fatty tuna from Aomori
Pot rice with rosy seabass 3,200
             and salmon roe
Pot rice with bamboo shoot 2,400
and Asari clams
Sea bream broth soup (1 cup) 1,200
Red miso soup (1 cup) 750
Japanese-style pickles 700
Jumbo strawberry “AMAO” (1 pc) 600
Small mascarpone pudding 600
caramel coffee sauce
Frozen apple with lemon ginger jelly 750
Blueberry and yogurt sherbet 750
Cashew nuts and 750
green tea ice with Monaka
Chef’s special dessert plate 1,600

Omakase Course 7,500   Omakase Course 9,500   Omakase Course Special 13,000