Hazuki Chef Recommendation

Sashimi 刺身

  • 3 Assorted お造り三種盛り

    24

  • Botan Shrimp 牡丹海老

    20

  • Yellow Tail ハマチ

    15

  • Scottish Salmon スコティッシュサーモン

    13

  • SeaUrchin 雲丹

    13

Skewers 串物

  • Oroshi Tsukune おろし紫蘇つくね: Chicken meatball topped w/ grated daikon radish & shiso leaf

    4.5

  • Beef Steak ビーフステーキ:

    10

  • Shishamo 子持ちししゃも: smelt

    3

Delicacies 珍味

  • Namerou なめろう: Horse mackerel tartar w/ miso & shiso leaf

    6.5

  • IkaSaba イカと鯖の生姜醤油和え: Squid & mackerel marinated w/ ginger soy sauce

    7

  • Matsumae Zuke 松前漬け: Gerring roe, squid, carrot & kelp marinated w/ soy sauce

    6

  • Saba Nanban 鯖南蛮漬け: Fried mackerel marinated w/ sweet vinegar sauce

    6

  • Miso Cheese 赤味噌とクリームチーズのエンダイブのせ: Reddish-brown bean paste & Cream cheese on endive

    4

Appetizer 前菜

  • Uni Spinach Itame 雲丹と法蓮草のバター炒め: Salted sea urchin & spinich w/ butter

    13.5

  • Sawara 鰆の西京漬け: Grilled Spanish mackerel marinated w/ miso sauce

    18

  • Okonomi-Yaki お好み焼き: JP style pancake contains yam, pork & ginger

    7

  • Chicken Miso Katsu 鶏味噌かつ: Deep fried chicken w/ reddish-brown bean paste

    6

Vegetable 野菜

  • Nasu Nibitashi 茄子煮浸し: Deep fried eggplant in mild broth

    6

  • Yamaimo Bainiku 山芋梅紫蘇和え: Fresh yam marinated w/ pickled plum & shiso leaf

    5

Teppan-Yaki 鉄板焼き

  • Duck 鴨:

    14

  • Squid & Scallop イカと帆立:

    13

Hazuki Special Sake Selection

Sake Tasting (3 kinds)

Hazuki Sake Sampler15
Toyo Bijin, Narutotai, Kohakuko
Yakitori Pairing Sampler15
Kokuryu, Toyobijin, Shichi Hon Yari
Soba Mae Sampler15
Maboroshi, Kikuizumi, Zaku

Hakkaisan
Daiginjo
-- / 85 / 165
Niigata
  • Rice: Yamada Nishiki, Miyama Nishiki
  • RPR: 40%
  • Yeast: Association No. 1001
  • Alcohol: 15.6%
  • Acidity: 1
  • SMV: +6
Elegant and complex, Hakkaisan Daiginjo is a study in balance. Sweet and dry exist in perfect harmony in this sake with a seemingly infinite smoothness on the palate

Narutotai
Ginjo Nama Genshu
13 / 39 / 72
Tokushima
  • Rice: Sasanishiki
  • RPR: 55%
  • Yeast: association No.9
  • Alcohol: 18-19%
  • Acidity: 1.3
  • SMV: +3
Gorgeous sweet aroma and refreshing fruity aroma. Very powerful dry with great acidity

Toyo Bijin
Junmai Ginjo
14 / 42 / 78
Yamaguchi
  • Rice: Shochu Yamada Nishiki
  • RPR: 55%
  • Yeast: No.9
  • Alcohol: 16-17%
  • Acidity: 1.5
  • SMV: +15
Full-bodied and Extremely dry yet delicate sweetness with notes of pears and apples