Menu - Daikaya

Mentaiko oil; toasted nori; lightly whipped cream; orange zest; grilled bread Inspiration for this dish comes from taramasalata: a Greek meze made from tarama; salted & cured roe; olive oil; & lemon

Onsen egg; shirasu boshi; bonito flake; Koshihikari rice; dashi‐shoyu

Pan‐fried pork cabbage filled dumplings (4 pcs)

Shoyu; lemon; parsley; shichimi; togarashi

Raw marinated baby octopus; wasabi; celery; apple; Arbequina olive oil

Simply grilled New Zealand lamb chop (2 oz); S&B Japanese curry; browned butter This dish is cooked medium rare; & we are unable to accommodate any other temperatures at this time

Broiled miso marinated salmon + carrot puree

10 yr old house made ponzu; fresh wasabi; nori salt Avocado is treated like a piece of steak; brushed w/ oil cooked on the infrared grill. Funny but true. Inspired by the famous California Roll

Salt; pepper; teriyaki sauce; shichimi

Deep fried pee wees; butter; scallions; shichimi; soy

Japanese vanilla custard + baby peaches

Salt; pepper; olive oil

Kewpie mayo; okonomiyaki sauce; bonito flakes; aonori The traditional street food; Okonomiyaki; gets the Daikaya twist to be reminiscent of its roots

Rice bran & Sapporo beer fermented vegetables; Japanese mustard Our cook; Clayton; takes charge of a very temperamental Japanese technique of fermentation. Faithfully watched & tended to daily

Grilled Yukon potato; slab of butter; salt Inspired by the amazing potatoes & dairy products in Hokkaido; Japan

Maple syrup; labne

Oyster sauce tare; yuzu kosho

Wagyu beef; labne; pickles; Koshihikari rice

Salted plum filling; Koshihikari rice

Please inquire + your server

Topped + a fried egg

Confit garlic cloves; Kimchi‐miso sauce

Fried eggplant; sweet miso; scallion; nori; Koshihikari rice Literally a fatty miso rice ball. A vegetarian version of an adapted Okinawan family recipe from Chef Katsuya's childhood