H I M I T S U
HIMITSU we take the time + care to source our products sustainably + locally when possible (which is almost always) / we do our best to accommodate vegans, vegetarians, gluten-free and all dietary restrictions and aversions. please inform your server of your restriction or aversion before ordering / consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
SNACKS sprouts vegan brussel sprouts, house sweet chili toasted rice + plenty of herbs
10
chawanmushi limited ginger consommé house cured alaskan king salmon roe uni + chives
12
age ama ebi 12 lightly fried sweet shrimp (with heads!) tossed in fragrant, warm spices
NIGIRI [2 PIECES] & SASHIMI [3 PIECES]
HOT PLATES
inari simmered tofu pouches vegan abogado avocado vegan nasu japanese eggplant vegan akami bigeye tuna loin hamachi japanese yellowtail yuzu-tobiko flying fish roe w yuzu o sake ora king salmon tai red snapper o sake toro salmon belly kanpachi japanese amberjack uzura quail egg ikura alaskan king salmon roe uni maine sea urchin
nasu dengaku vegan 14 japanese eggplant, peanuts, basil fermented black bean + szechuan cilantro, pickled red onion, garlic + chili
4/6 4 nigiri 6 nigiri 9 / 12 8 / 11 8 / 11 8 / 11 8 / 11 9 / 12 8 / 11 6 nigiri 7 / 11 13 / 16
COLD PLATES MAKIMONO himitsu zen japanese yellowtail, micro cilantro yuzo kosho, crispy shallot + avocado
11
supaishi tuna 12 bigeye tuna, jalapeno, kewpie-sambal avocado, cucumber + tempura flakes konoha vegan cucumber, avocado, jalapeno, tempura asparagus + yuzu-miso
10
kanpachi + ringo 17 japanese amberjack, crème fraiche kimchi apples, beet, honey + togarashi tai + kyuri red snapper, mint, lime, cucumber house ponzu + jalapeno
16
hamachi + orenji japanese yellowtail, thai chili, orange fish sauce vinaigrette + yuzu tobiko
17
akami + gohan 18 bigeye tuna tartare, shoyu, ginger scallion, quail egg + sesame rice cracker
famu yasai vegetarian
14
CAN BE VEGAN, ASK FOR NO EGG!!
bok choy, napa cabbage, pea shoots beechwood mushrooms, negi garlic dashi + soft-poached egg agedashi tofu
12
CAN BE VEGAN, ASK FOR NO BONITO!!
salt + pepper tofu chinese scallion-ginger house dashi + bonito curry kurodai pan roasted (local!) black bass red curry broth, baby bok choy
23
karaage
18
CAN BE VEGETARIAN, ASK FOR TOFU!!
buttermilk fried chicken thigh korean gochujang glaze house sweet pickles + kewpie peking duck + biscuit 25 peking duck breast hoisin, cucumber + scallion fluffy buttermilk biscuits for the table
owner + executive chef kevin tien owner + beverage director carlie steiner
SNACKS sprouts vegan brussel sprouts, house sweet chili toasted rice + plenty of herbs
10
chawanmushi limited ginger consommé house cured alaskan king salmon roe uni + chives
12
age ama ebi 12 lightly fried sweet shrimp (with heads!) tossed in fragrant, warm spices
NIGIRI [2 PIECES] & SASHIMI [3 PIECES]
HOT PLATES
inari simmered tofu pouches vegan abogado avocado vegan nasu japanese eggplant vegan akami bigeye tuna loin hamachi japanese yellowtail yuzu-tobiko flying fish roe w yuzu o sake ora king salmon tai red snapper o sake toro salmon belly kanpachi japanese amberjack uzura quail egg ikura alaskan king salmon roe uni maine sea urchin
nasu dengaku vegan 14 japanese eggplant, peanuts, basil fermented black bean + szechuan cilantro, pickled red onion, garlic + chili
4/6 4 nigiri 6 nigiri 9 / 12 8 / 11 8 / 11 8 / 11 8 / 11 9 / 12 8 / 11 6 nigiri 7 / 11 13 / 16
COLD PLATES MAKIMONO himitsu zen japanese yellowtail, micro cilantro yuzo kosho, crispy shallot + avocado
11
supaishi tuna 12 bigeye tuna, jalapeno, kewpie-sambal avocado, cucumber + tempura flakes konoha vegan cucumber, avocado, jalapeno, tempura asparagus + yuzu-miso
10
kanpachi + ringo 17 japanese amberjack, crème fraiche kimchi apples, beet, honey + togarashi tai + kyuri red snapper, mint, lime, cucumber house ponzu + jalapeno
16
hamachi + orenji japanese yellowtail, thai chili, orange fish sauce vinaigrette + yuzu tobiko
17
akami + gohan 18 bigeye tuna tartare, shoyu, ginger scallion, quail egg + sesame rice cracker
famu yasai vegetarian
14
CAN BE VEGAN, ASK FOR NO EGG!!
bok choy, napa cabbage, pea shoots beechwood mushrooms, negi garlic dashi + soft-poached egg agedashi tofu
12
CAN BE VEGAN, ASK FOR NO BONITO!!
salt + pepper tofu chinese scallion-ginger house dashi + bonito curry kurodai pan roasted (local!) black bass red curry broth, baby bok choy
23
karaage
18
CAN BE VEGETARIAN, ASK FOR TOFU!!
buttermilk fried chicken thigh korean gochujang glaze house sweet pickles + kewpie peking duck + biscuit 25 peking duck breast hoisin, cucumber + scallion fluffy buttermilk biscuits for the table
owner + executive chef kevin tien owner + beverage director carlie steiner
