|
Shibuya redefines the Japanese dining experience by combining traditional ingredients with modern techniques and offering an unrivaled sake cellar. Designed by superstar team Yabu Pushelberg, Shibuya takes its name and inspiration from a neighborhood of Tokyo known for its bustling urbanism and modern lifestyle. The culinary creations of Chef Eiji Takase share the limelight with one of the country’s best sake programs. Chef Takase focuses his talents on “traditional modern” cuisine, capturing distinct Japanese ingredients updated with the best of modern Japanese and American techniques. Shibuya’s full-spectrum Japanese menu is delivered via three distinct dining experiences including Sushi, Teppan and a la carte specialties – each in separate, yet adjoining, dining areas.
Signature Dishes Toro Tartar, Miso Wild Salmon, and Kampachi with fresh Yuzu & Black Truffle Oil
Hours of Operation:
5:00 p.m. – 10:30 p.m. (Sunday – Thursday)
5:30 p.m. – 1:00 a.m. (Friday & Saturday)
Executive Chef: Eiji Takase
General Manager: Alex Jureeratana
Average Check Sushi: $4 - $19
A la Carte: $6.50 - $22
Teppan: $38 - $65
Capacity Sushi Bar: 15
Teppan Tables: 30
Main Dining: 150
Opening Date July 12, 2004
Menu items listed below are subject to change...
COLD PLATES
A "Tasting" of Sea Weed
Hijiki, Ugo Aka, Ao Tosaka and Wakame with Orange Ponzu
Sashimi Salad
Tatsoi and Sherry Soy Vinaigrette
Japanese Snapper Sashimi Salad
Hot Ginger-Soy Oil
Shibaki Tuna TarTar
With Mountain Caviar and Spicy Tobiko
Kumamoto Oyster
Green Apple Ponzu and Momiji
Sashimi of Toro Shibuya Style
Ginger Soy and Garlic Oil
Kampachi Kobe Beef Tataki
Shichimi Onions and Lemon Soy
Grilled Octopus Salad
Arugula and Blood Oranges
Yellow Tail
Fresh Yuzu and Gray Salt
Toro TarTar
Achiote Oil, Beluga Caviar and Gold Leaf
Ceviche of Snapper
Momiji, Lemon, Lime and White Soy
Lobster Cocktail
Spicy Mango and Cucumber Granite
WARM PLATES
Organic Mushroom Salad
Soy Butter
Kyoto Miso Soup
Tmitsuba and Tofu
Lobster Miso Soup
Yuba Skin and Lobster
Crispy Soft Shell Crab
Shichimi Butter
Nasudengaku
Warm Eggplant with Miso Drizzle
Crispy Tofu
With Tempura Dashi
Traditional Tempura
Organic Vegetables and Shrimp
Kobe Beef Skirt Steak
Crispy Onions and Sesame Sauce
Sliced Filet of Beef
Spicy Ponzu Dipping
Kiyokushin Chicken
Ginger Yam Puree and Teriyaki Sauce
Black Pepper Tuna Steak
Carrot Daikon Salad, Sweet Fig Essence
Miso Wild Salmon
Crispy Ginger and Pickled Radish
Furikake Encrusted Escolar
SUSHI AND SASHIMI
Akami Red Meat
Toro Fatty Tuna
Hamachi Yellow Tail
Kanpachi Young Yellow Tail
Shima-Aji Striped Jack
Hirame Fluke
Madai Snapper
Striped Bass Giant Clam
Mirugai Spanish Mackerel
Saba Mackerel
Aji Jack Fish
Hotate Scallop
Ebi Shrimp
Kani King Crab
Tako Octpus
Ika Squid
Uni Sea Urchin
Ikura Salmon Roe
Tobiko Flying Fish Roe
Tamago Omelet
Unagi Freshwater Eel
Anago Sea Eel
Sake Wild Salmon
MAKIMONO OR HAND ROLLS
Tuna
Toro Scallion
Yellow Tail Scallion
Eel Cucumber
Salmon Avocado
Salmon Skin
Shrimp Tempura
California
Spicy Tuna
Ume Shiso
Oshinko
Kampyo
Cucumber
Mitsuba
TEPANYAKI
All Teppanyaki entrée selections served with Organic Field Greens Salad, choice of Lobster Miso or Kyoto Mushroom and Soy Milk Soup, California Farmers Market Organic Vegetables, choice of Chilled Udon Noodles with Lemon Grass Broth or Vegetable Fried Rice and Dessert Sampling.
Entree:
Beef
Filet of Beef Tenderloin
Striploin of Beef
Oregon Kobe Beef
Chicken
Breast of Zacky Farms Organic Chicken
Skewered Chicken Thigh
Seafood
Red Spot
Combinations:
Filet of Beef and Breast of Zacky Farms Organic Chicken
Red Spot Prawns and Striploin of Beef
Oregon Kobe Beef and Australian Lobster tail
Shibuya Surf and Turf
SPECIALTY ROLLS
Mixed Vegetable Roll
Kampyo, Asparagus, Avocado,
Cucumber, Oshinko
Mifune
Soft Shell Crab, Tobiko, Tokyo Scallion,
Daikon Sheet with Spicy Mayo
Kabuto
Lobster Tempura, Cucumber, Shiso,
Alfalfa with Ginger Onion Soy Sauce
Dragon
Avocado, Mango, Eel, Cucumber
Gota Maki
SHIBUYA DESSERTS
Rum Flambe Crepes
Caramelized Bananas, Malibu Sabayon and Coconut Sorbet
Coconut and Lemongrass Consomme
Gingered Mint Sorbet and Fresh Fruit
Assorted Mochi
Green Tea, Chocolate, Coffee and Vanilla
Banana and Mango Tempura
Mirin Caramel and Strawberry Mint Compote
Cilantro and Pineapple Granite
Tropical Fruit Compote, Coconut Crisp Nougatine, Mango Sorbet and Warm Coconut Sake Emulsion
Coconut Pannacotta and Chocolate
|
