Spicy Tuna Tacos

Takao’s‎ spicy tuna mix with smelt eggs and green onion on takao special crispy taco shell

Cold"Ahi" Rolls

freshly sliced Ahi tuna. avocado ginger, cucumber and green onion wrapped in soybean paper and served with sweet spicy miso. wasabi pepper and a creamy spicy mayo sauce

Halibut Carpaccio

Thinly sliced halibut sashimi with salt, black pepper, chives, garlic, and pink peppercorn topped with yuzu and olive oil

New Style Sashimi With Truffle

Thinly sliced sashimi with truffles, chives and ginger topped with hot olive oil Sashimi choices: halibut. salmon scallop or tuna

Triple Seared Toro Sashlml

Cubed seared tuna toro sashimi with takao's miso fresh wasabi tamari soy sauce and sesame sauce

Toro Tartare With Caviar

Chopped tuna Tori onions and wasabi mixed with light soy sauce topped with caviar

Takao's Sashimi Rolls

Tuna. yellowtail, salmon, crab, cucumber, onion and avocado served in soy paper Served with ponzu sauce, wasabi pepper sauce. spicy miso sauce and spicy mayo

Seared Albacore Sashimi

Thinly sliced albacore sashimi with sliced vegetables served with ponzu sauce

Tuna or Seared Tuna Sashimi

Fresh seasonal big eye or blue fin buna sashimi (Ask server r availability)

Eda-Mame

Young soybean pods boiled and lightly salted.

Yaki-Tori (White Meat Only)

Grilled skewers of tender chicken served with Teriyaki sauce or sea salt. Also available with shrimp 8. Scallops 12

Shrimp Tempura (21/25 White Shrimp)

A Japanese specialty of battered, deep-fried shrimp served with a Tempura dipping sauce.

Vegetable Tempura

Six different varieties of seasonal vegetables prepared in a traditional Japanese style.

Assorted Tempura

A delightful variety of shrimp and vegetables prepared Japanese style.

Eggplant Extravaganza

Sliced, grilled eggplant topped with scallops, shrimp and crab meat with sweet spicy miso and a spicy mayonnaise.

Grilled Black Cod

Marinated in a naturally sweet Sai-Kyo miso from kyoto.

Grilled Japanese Scallops "Iso-Be" Style

Japanese jumbo scallops grilled with soy sauce and sake, served with sushi seaweed and hot Japanese chile pepper.

Grilled Crab Meat With Creamy Spicy Sauce

Snow crab leg meat, green onion, and smelt eggs all grilled with a spicy mayonnaise sauce.

Sauteed Mixed Mushrooms With Truffle

Mixed mushrooms, asparagus and sliced Truffle sauteed with a light soy sauce.

Grilled Shiitake Mushrooms

With grated radish in Ponzu sauce

Sauteed Spicy Egg Plant

Sautéed in sesame oil and light soy sauce

Sauteed “Shi-Shito” Peppers (90% seed less)

With light soy sauce

Sauteed String Beans

With black bean sauce.

Mixed Baby Green Salad

A fresh mix of baby greens with TAKAO's special miso dressing

Special Baby Spinach Salad

Fresh baby spinach and tiny sardines in a Yuzu based dressing.

Assorted Sea Weed Salad

Varieties of seaweed with a special Ponzu dressing (Sea weed only)

Tuna Tataki Sashimi Salad

Fresh seared tuna sashimi on a bed of mix baby greens in a special onion soy sauce dressing

Grilled Salmon Skin Salad

Grilled‎ supreme salmon skin with mixed baby greens and dried pink bonito flakes

Tomato Salad (Seasonal)

sliced seasonal tomato, sliced onion and fresh basil in Takao's special soy sauce dressings

Miso Soup

Clam Miso Soup

Akadashi Miso Soup

Mushroom Clear Soup

Assorted Sushi

8pc‎ sushi and one cut roll

Chef's Choice” Special

Ten pieces or Sushi and a tuna roll assortment

Assorted Sashimi

Tuna, yellowtail, whitefish, salmon and albacore

Chef's Choice” Best Assorted Sashimi

Chicken Teriyaki

Succulent boneless chicken breast and thigh served with TAKAO's special teriyaki sauce. Served with sautéed seasonal vegetables.

Assorted Tempura

Shrimp, white fish, scallop and seasonal vegetables prepared Japanese tempura style.

Lobster Tall And Vegetables Tempura

7oz lobster tail and seasonal vegetables prepared Japanese tempura style.

Grilled Fish

Choice of salmon, black cod, red snapper, yellow tail or halibut

Assorted Sushi Special

Tuna,‎ yellowtail, salmon, shrimp, white fish and spicy tuna roll

Assorted Sushi Deluxe

Tuna, yellowtail, salmon, shrimp, white fish, albacore and California roll

“Chirashi” Sushi

Tuna, yellowtail, salmon, albacore, shrimp, white fish, salmon eggs and egg omelet Served on top of rice

Today’s Best Sushi

Chef’s choice of best sushi and rolls. About 9 PC and one roll

Big Eye Tuna Sashimi

Blue Fin Tuna (seasonal)

Yellow Tall Sashimi

Blue Fin Tuna Toro (Fatty Tuna) Sashimi

Salmon Sashimi

“Kampachi" Yellowtail

Assorted Sashimi

Tuna, yellowtail, salmon, albacore and white fish

Today’s Best Sashimi

Chef’s choice of best sashimi

Assorted Tempura

3 shrimp, white fish and vegetables

Tempura Bowl

Special Tempura Bowl

Shrimp and vegetable tempura with sweet tempura sauce over rice

Chicken Breast Cutlet

A Japanese specialty of battered, deep-fried shrimp served with a Tempura dipping sauce.

Grilled Yellowtail Collar (with Sea Salt)

With sauteed vegetables.

Grilled Yellowtail Fillet

With sautéed vegetables.

Grilled Black Cod W/ Miso

Black cod that has been marinated in Saikyo miso for 4 days. Served with sautéed vegetables

Chicken Teriyaki

With sautéed vegetables.

Grilled Salmon

With seasonal vegetable Grilled with your choice of teriyaki sauce or sea salt

Special Bento-Box

Sashimi, tempura, chicken teriyaki with cucumber and shrimp Su-no-mono"

Deluxe Bento-Box

Sashimi, grilled 1sh, tempura, and crab and cucumber salad

Sanuki Udon

Traditional white thick noodles

Molokheya

Inaniwa Udon

A thin white noodle famous in Japan for it’s premier taste and texture

Soba

Traditional Japanese buckwheat noodles

Cha Soba

Green tea buckwheat noodles

Waka-Me”

Wakame seaweed buckwheat noodles

Navarro

Mendocino‎ 2008

Junstin Vineyards

Paso robles 2008

Stag’s Leap Wine Cellars

Napa 2007 KARIA

Terlato

Russian River 2007

Rutz Cellars

Maison Grand Cru 2004

Wilson Daniels

Carneros 2001

Niickel and Nickel

Napa 2006 Searby VYD

Kunde Estate Reserve

Sonoma 2003

Sonoma Cutrer Les‐Pierres

Sonoma 2004

Talbott

Monterey 2004

Frank Family

Napa 2007

Sbragia Family Gamble Ranch

Napa 2005

Chateau Montelena

Napa 2007

Chalk Hill

Russian river 2006

Ridge Monte bello

Santa Cruz 2006

Vine Hill Vineyard Chardonnay Russian Rive Valley 2002

Stone Flat Vineyard Chardonnay Parmelee Hill 2005

Kistler Vineyard Chardonnay Sonoma Valley 2002

Hadson Vineyard Chardonnay Carneros 2002

J Lohr

Carol’s Vineyard Napa 2009

White Oak Vineyards

Russian River North Coast 2005

Raymond

Reserve Napa 2006

Navarro

Cuvee 128 Mendocino 2008

Kenzo Estate

Asatsuyu Napa 2008. Half Bottle

Joel Gott

815 Oakville 2006

Robert Mondavi

Napa 2004

Stag ’s Leap Wine Cellars

Napa Artemis 2005

Groth

Napa 2001/2007

Nickel and Nickel Sullenger Vineyard

Napa 2005

Trefethen Vineyard

Napa liberty selection 1995

Beaulieu Vineyard

Napa 2001

Clos du Val

Napa‎ reserve 1999

Constant

Napa 2000

Caymus

Napa‎ 2005

Ridge

Montebello santa cruz 2001

Rubicon Estate Cask

Napa 2004

Rubicon Estate

Zinfandel napa 2004 pennino

Justin Vineyard

Isosceles paso robles 1999/2001

Ridge

Home ranch santa cruz 2001

Zinfandel York Creek 2004

Geyserville Geyserville 2006

Opus One

Napa 2007

William Knuttel

Sonoma 2008

Argyle Nuthouse

Oregon reserve series 2006

Etude

Napa 2007

Sonoma Cutrer 2006

Indian Creek

Mendecino 2008

Kistler

Cuvee‎ Natalie 2006

Kistler

Cuvee Erizabeth 2006

Kistler

Katherine 2006

Louis Roederer BrUt Premier NV

Louis Roederer Cristal 2000

Domaine Chandon

Etoile 2001

Domaine Chandon

Etoile 2001 Rose

Dom Perignon 1999

Veuve Cliequot

NV

Terlato

Chardonnay Russian river 2007

Chalk Hill

Chardonnay Russian river 2006

Dry Creek

Chardonnay Russian river 2005

Frank Family

Chardonnay‎ Napa 2006

Ferrari Carano

Chardonnay Russian river 2007

Sonoma Cutrer

Chardonnay Sonoma 2005

Louis Latour

Chassagne‎ Montrachet 2007

Kenzo Estate

Sauvignon‎ Blanc Napa Asatsuyu 2008

Stemmler

Pinot Noir Carneros 2007

Steel

Pinot Noir Carneros 2008

Au Bon Climat

Pinot Noir Santa Maria Valley 2007

Stags’ Leap

Cabernet Napa 2006

Flora Sprints

Cabernet Napa 2005

Ridge

Red Wine Geyservill 2006

Altesa

Element Red Wine Napa 2002

Barnett

Cabernet Napa 2004

Justin

Cabernet Paso Robles 2007

Gaja Rossj-Bass Piemonte 2006

Gaja Promis Ca’Marcanda 2002 Toscana

Gaja Sperss 1998 Langhe

Penfolds Magill Estate Shiraz 2001

Penfolds Bin 407 Cabernet Sauvignon 2002

Puligny Montrashet

Louis Latour Premier Cru 2008

Sancerre

Comte Lafond 2004

Chablis

Joseph‎ Drouhin Premier Cru 2007

Marsannay Louis Latour 2005

Pommard -Rugiens Louis-Jadot Premier-Cru 2002

Chateau De Pez St. Estephe 2003

Calon -Segur St. Estephe 2004

Glos Du Marquis St. Julien 2004

Pavillon Rouge DU Ch Margau x Margaux 2003

Chateau La Couspaude Saint-Emillion Grand Cru 2003

Chateau Lynch Bages

Pauilac 2005

Chateau La Mission Haut Brion

Graves Pessac Leognan 2004

Chateau D’armailhac

Pauilac 2005

Masumi

“Okuden-Kanzukuri”‎

Akita-Bare

“Koshiki-Junzukuri”

Nishida

“Den-shu” Well-built, firmly dry with woody shiitake aroma. limited in availability

Koshi No Kanbai “Muku”

Full-flavored, cleanly balanced, with a deep, lasting finish

Hoyo “Genji”

Syou-Chiku-Bay (California)

Bottle 300 ml

Koshi No Kanbai “Tokusen”

Known as “the phantom sake” due to its elusive nature Limited in availability. Bottle 720 ml

Koshi No Kabai “Kin-Muku”

Delicate yet full of flavor, evoking the taste of pure spring water

Dewasakura-“Omachi”

Kokuryu “Gohyaku-Man-Goku”

Masumi “ Yume-Dono ”

Lovely at first sip, multi-layered, a perfect finish.

Masaumi “ Nana-Go”

Excellent sake yeast, call Kyokai No. 7, which is now used in the majority of breweries in Japan. Nanago has pure flavor that captures the essence of Masumi made from the best Shinshu-area Miyama Nishiki-rice. Nanago is super-premium “daiginjo Junmai” sake brewed with superior Masumi Yeast 7 using the traditional “Yamahai Zukuri” method

Koshi No Kanbai “Cho-Tokusen”

Elusive, Subtle, impeccably balanced. Bottle 720 ml

Hoyo “ Kura-No-Hana”

A truly light sake with sweetness, delicacy and finesse. Bottle 720 ml

Dewa-Zakura “Yuki-Man-Man”

(Yamagata prefecture). Super-premium age sake the freezing point in 5 year

Akita-Bare “Suiraku-Ten”

Smooth and mellow (Five year super cold mature Sake.)

Koshi-No-Kanbai “ Muku”

A unique approach to the junmai genre, this is a Ginjo sake in all but name, using Yamada-nishiki, The most sought-after brewing rice, with a 55% polishing ratio. It possesses a powerful profile, With dense rice flavor and complex intermingling of beguiling flavors that defies easy description. Medium-bodied, cleanly balanced, with a deep, lasting finish.

Koshi-No-Kanbai “Tokusen”

Koshi-no-kanbai holds a privileged position in the sake world. As one connoisseur put it, “Koshi-no^kanbai does not so much exhibit a certain flavor as a certain philosophy.” From the first sip it displays a variety of subtle, ineffable flavors, which converge and diffuse just on the edge of the mind’s awareness. It s elusive nature has given Koshi-no-kanbai the nickname “The phantom sake.” Bottle 500 ml

Koshi-No-Kanbai “ Kin-muku”

Delicate yet full of flavor, reticent but at the same time engaging. “Kin-muku” is the state of the art in Junmai Ginjo sake brewing. It has an evocative flavor to chew on, a slight natural sweetness and, underlying it all, the taste and feel of clear, pure spring water. Impeccably balanced, effortlesslyr ealized and very rarely encountered: annual overseas allocation is 36 cases/year

Koshi-No-Kanbai “Cho-Tokusen”

Delicately flavored, astonishingly subtle, impeccably balanced, this legendary label is the despair of sake critics in Japan, who confess that its flavor is impossible to describe. Layered nuances of enjoyment unfold on the palate for a full five seconds after the first sip. Appreciating this complex sake is more in the nature of an intellectual exercise: each taste asks the sake drinker more questions than it answers. Bottle 500 ml

Junmai-Shu

Sake made only with rice and rice Koji. ”Pure rice Sake”

Hon-Jozo

Sake with a limited addition on brewer’s alcohol

Ginjo-Shu

The highest grade of sake “ special brewer’s Sake”

Dai-Ginjo

Great Ginjo

Junmai-Ginjo

Pure rice Ginjo

Junmai-Dai-Ginjo

Pure rice great Ginjo

Nama-Zake

Un pasteurized. “Live” Sake generally served cold

Yama-Hai

Sake for which the yeast starter (moto) was made by the

Laborious

Yama-hai method. A close relative of Kimoto

Nigori-Sake

Non filter Sake

Koshu

“Old‎ Sake” Aged or matured Sake

Hitotsubu-No-Mugi (Wheat)

Kagoshima prefecture

Tomino-Hozan (Sweet Potato)

Kagoshima‎ prefecture

Kaido (Sweet Potato)

Kagoshima prefecture

OKI (Wheat)

Nagasaki prefecture

Toyonagagura (Rice)

Kumamoto prefecture

Cucumber Slice

Fresh Wasabi

Jalapeno Slice

A Pickled Plum (Ume) 2 pc

TY Nant Spring Water

Bethnia, Wales