FINE FOODS IN CARLSBAD’S HISTORIC HOME

We bring you the very best from the land and water.

All organic produce is from local farmers.

All of our proteins (beef, lamb, chicken) are all natural and never given antibiotics or hormones.

Our fish and seafood are 100% sustainable and traceable.

No threatened or endangered species served.

Craft beers and craft cocktails, all juices and mixes made fresh in-house daily.

Our menus are constantly evolving based on availability and seasons.

 

HOURS:

Lunch Served Friday, Saturday & Sunday 11:30am – 3pm

Happy Hour Daily ~ $5.00 Craft Cocktails & $2.00 off all drinks ~ from 3-5:30pm

Dinner Served Sunday through Thursday 5:30pm to 10:00pm

Dinner Served Friday & Saturday 5:30pm to 10:30pm

Late Night Happy Hour Friday & Saturday 10:30pm – 12pm

 

LUNCH MENU

    • LUNCH TASTES - Smaller plates

    • KIMCHI

      3

      House made Spicy cabbage

    • MISO-SOUP

      3

      Traditional Japanese dashi broth, organic saikyo blonde miso, enoki mushroom, wakame

    • TSUKEMONO

      6

      House-pickled vegetables, miso-cured burdock root, daikon, carrot, beet (we avoid GMO foods so, order this instead of edamame)

    • FINGER ROLL

      10

      Sashimi poke, cucumber wrap, Hass avocado, bonito flake, house-pickled ginger

    • PUB STYLE CRISPY CHICKEN

      8

      Japanese style crispy Jidori chicken, lemon, Japanese style mayo, rock salt

    • CRISPY BEEF SKEWERS

      10.50

      5-hour braised lengua, pickled daikon, caramelized soy sauce, horseradish whipped Japanese style mayo

    • FALL APPLE SALAD

      12

      Apple strudel, Butternut squash puree, watercress, frisée, seasonal pear, blue cheese, candied walnuts

    • BUTTER BUTTER SALAD

      10

      Butter leaf lettuce, Hass avocado, prosciutto chip, 6-minute egg, parmesan crisp, creamy buttermilk dressing

    • LUNCH EATS - Larger plates

    • VIETNAMESE SANDWICH “Banh Mi”

      12

      Thinly sliced grilled smoked pork. French Baguette. Quick pickled vegetables, garden fresh herbs Bacon infused sweet & sour dipping sauce. house made Kennebec potato chips.

    • PRETZEL ROLL…Chicken Gruyere

      10

      Smothered with cheese sauce, stuffed in an artisan pretzel roll. Topped with caramelized onions and bell peppers. Fries on the side.

    • PRETZEL ROLL…Top Sirloin Blue Cheese

      12

      Smothered with cheese sauce, stuffed in an artisan pretzel roll. Topped with caramelized onions and bell peppers. Fries on the side.

    • SELECTED AT SEA FISH SANDWICH

      10

      Tender white fish filet (sustainably harvested specifically for our chefs), beer battered, red pepper rouille, kimchi, artisan brioche bun, house-made Kennebec potato chips.

    • LAND & WATER BOWLS

      8, 9.50, 10.50

      Caramelized ginger soy sauce, spicy qp mayo, fried egg, sushi rice, pickled daikon radish, negi.

      Vegetarian Bowl - $8.00

      Pub Style Chicken Bowl - $9.50

      Crispy Lengua Bowl - $10.00

    • NIGIRI & SASHIMI

      All nigiri/sashimi is served ready to eat, dressed the right amount of wasabi, and brushed with our custom brewed “ nikiri “, chef soy sauce

    • TOMBO albacore (Oahu)

      5/8
    • AJI spanish mackerel (South Japan)

      7/12
    • TAKO octopus (Spain)

      4.25/8
    • MAGURO tuna (Hawaii/Pacific)

      6.5/12
    • UNI sea urchin (San Diego)

      mkt price
    • UMIMASU steelhead (New Zealand)

      5/8
    • HIRAMASA king yellowtail (Isla Magdelena, Baja)

      6.5/12
    • LOCAL king yellow (San Diego/Baja)

      5/8
    • TAI red sea bream (Japan/New Zealand)

      5.5/9
    • ANKIMO monkfish liver (North Atlantic US)

      7/10
    • UNAGI freshwater eel (New Zealand)

      10
    • HOTATE scallop (Maine US)

      8/14
    • EBI shrimp (Selva M.B.A. Green Choice Vietnam )

      6
    • TAMAGO sweet egg omelet (Cannon Farms Egg - Fallbrook CA)

      5
    • SAKE ora king salmon (New Zealand)

      6/12
    • CHEFS CHOICE

      Masterfully crafted, uniquely displayed

    • 10 PC NIGIRI SUSHI PLATTER

      35

      Our finest fish, prepared in each chef’s own unique style

    • 10 PC ASSORTED SASHIMI PLATTER

      30

      10 slices of our best, may include uni, scallop, oyster, dressed with maximum creativity

    • 24 PC ASSORTED SASHIMI

      70

      Be patient ordering an artistically prepared, 24 piece sashimi

    • SPECIALTY ROLLS

      We can make any roll

    • SPICY TUNA MUSUBI

      9

      Hass avocado and spicy tuna roll, tempura fried, topped with spicy mayo & tsume

    • GREEN ROLL

      10.25

      Quinoa, enoki mushrooms, house pickles, Haas avocado & kale chip roll, wrapped in steamed swiss chard, mirin vinaigrette

    • CALIFORNIA ROLL

      10

      Baja stone crab, Haas avocado, cucumber, wrapped in nori

    • SPICY TUNA ROLL

      8

      Ground fresh Hawaiian tuna, chili paste, cucumber, sesame seeds wrapped in nori

    • SHRIMP TEMPURA ROLL

      12

      Baja stone crab Haas avocado, cucumber, tempura shrimp wrapped in nori, tussle sauce (make it a “crunchy” roll for .50)

    • PAPA BEAR’S SALMON ROLL

      17

      Nori wrapped spicy tuna, cucumber, prawn roll topped with steelhead salmon, Haas avocado, bonito flake, garlic ponzu vinaigrette

    • WATER ROLL

      19

      Spicy tuna, Haas avocado, cucumber, and red stone crab roll, tsume, ryu, layers of assorted, sashimi, topped with ginger, ponzu & citrus slices

    • SURF & TURF

      22

      Crispy beef, asparagus & Haas avocado roll, topped with prawns & Haas avocado, dressed with herb butter, tsume, rock salt & lemon

    • SPECIALTY SASHIMI

    • TAKO HEAT

      16

      Diver-caught octopus (Spain), jalapeno, yuzu ponzu, Japanese mint (shiso), garlic ponzu vinaigrette

    • FALL SCALLOP

      18

      Seared diver scallop, persimmon marmalade, crunchy quinoa, pickled fennel, fennel frond, brown butter & thyme

    • TORREY PINE YELLOWTAIL

      20

      Pine Ash seared Local Yellowtail, toasted pine nuts, alpine beet chips, watercress, pine oil, beet puree

    • POMEGRANATE PEAR SALMON

      20

      Ora King Salmon, pomegranate, ginger gelée, pear, frisée, pomegranate seeds, lemon oil

    • WESTERN BACON ALBACORE

      19

      Lightly seared Tombo Albacore, jalepeño, bacon jam, crispy shallot, kabocha squash

    • UMAMI BOWL

      choose any sashimi + $3

      Any fish sashimi style, Japanese mint (shiso), bowl of sweet sushi rice, steaming pork belly dashi, negi, smoked tuna flakes

    • “BROKE DA MOUTH” POKE

      14

      Line caught Hawaiian albacore tossed with oranges, red clay Hawaiian rock salt, sweet onion, sesame oil, togarashi chili powder

    • DESSERT

    • GREENTEA TIRAMISU

      11

      Ginger mascarpone crème, matcha and vanilla sponge cake, lemon simple syrup, black sesame fortune cookie

    • OATMEAL CREAM PIE SUNDAE

      12

      Duo of oatmeal cream pie and rum raisin ice creams, brûlee-d bananas, butterscotch, cookie crumble

    • APPLE CIDER MACAROONS (gluten free)

      12

      Cream cheese rum scented ganache, cider caramel, Asian pear and Granny Smith compote, mint, pomegranate

 

HAPPY HOUR ~ LATE NIGHT MENU

    • SPECIALTY COCKTAILS $5 - Happy Hour 3-5:30pm DAILY & Late Night 10:30pm-12 Friday & Saturday

    • MOSCOW MULE

      Svedka vodka, Batch Craft ginger beer, lime juice

    • ESSENTIAL LAVENDER

      Silver rum, lime juice, simple syrup, BAR KEEP lavender bitters

    • HEADLIGHTS

      Sauza tequila, St. Germain, grapefruit

    • NAME ME

      Gordon gin, lime, cucumber, mint, Fever Tree tonic

    • KENTUCKY BUCK

      Bourbon, muddled strawberries, fresh lemon juice, simple syrup, Craft Batch ginger beer

    • CARLSBAD SUNSET

      Luxardo apricot brandy, St. Germain elderflower liqueur, fresh orange juice, fresh pineapple juice

    • WINE DU JOUR

      $2 off all other house cocktails, wine by the glass, beer & sake

    • Happy Hour & Late Night ~ Hot Side Menu

      Happy Hour 3:00 – 5:30 Daily & Late Night 10:30 – 12:00 Friday & Saturday

    • KIMCHI

      3

      House made spicy cabbage

    • MISO SOUP

      3

      Traditional Japanese dashi broth, organic saikyo blonde miso, enoki mushrooms, wakame

    • OKONOMIYAKI

      8

      Japanese savory pancake with Shrimp, tako, kimchi & seasonal

    • TSUKEMONO

      5

      House-pickled vegetable, miso cured burdock root, daikon, radish, carrot, beet

    • PUB STYLE CRISPY CHICKEN

      6

      Japanese style crispy jidori chicken, Japanese style mayo, lemon, rock salt

    • CRISPY BEEF SKEWER

      7

      Braised lengua, pickled daikon, caramelized soy sauce, horseradish mayo

    • MISO-GLAZED KAMA

      7

      Caramelized seasonal fish collar, miso-nitsume glaze, house-pickled vegetables, locally foraged greens

    • BACON LARDON

      7

      Crispy pork belly, Jalapeno cornbread, red stone crab salad, orange marmalade

    • KENNEBEC POTATO CHIPS

      3

      Thinly sliced seasoned chips

    • SPICY TUNA MUSUBI

      8

      Haas avocado and spicy tuna roll, tempura fried, topped with spicy mayo & tsume

    • BEEF MUSUBI

      8

      Haas avocado and 5–hour-braised beef, tempura fried, topped with horseradish qp & tsume

    • Happy Hour & Late Night ~ Specialty Sushi Rolls

    • GREEN ROLL

      10.25

      Quinoa, enoki mushrooms, house pickles, Haas avocado & kale chip roll, wrapped in steamed Swiss chard, mirin vinaigrette

    • WATER ROLL

      19

      Spicy tuna, Haas avocado and stone Crab roll, tsume, ryu, layers of assorted sashimi, topped with ginger, ponzu & citrus slices

    • SHRIMP TEMPURA ROLL

      12

      MAKE IT “CRUNCHY” ROLL FOR .50

    • SURF & TURF

      22

      Crispy beef & asparagus roll, broiled ama ebi & Haas avocado, topped with herd butter, tsume, rock salt & lemon zest

    • PAPA BEAR’S SALMON ROLL

      17

      Nori-wrapped spicy tuna, cucumber, prawn roll topped with steelhead salmon, Haas avocado, bonito flake, garlic ponzu vinaigrette

    • SPICY TUNA ROLL

      8
    • CALIFORNIA ROLL

      10
    • Happy Hour & Late Night ~ Specialty Sashimi

    • TAKO HEAT

      16

      Diver-caught octopus (Spain), jalapeno, yuzu ponzu, Japanese mint (shiso), garlic ponzu vinaigrette

    • TORREY PINE YELLOWTAIL

      20

      Pine Ash seared Local Yellowtail, toasted pine nuts, alpine beet chips, watercress, pine oil, beet puree

    • FALL SCALLOP

      18

      Seared diver scallop, persimmon marmalade, crunchy quinoa, pickled fennel, fennel frond, brown butter & thyme

    • POMEGRANATE PEAR SALMON

      20

      Ora King Salmon, pomegranate, ginger gelée, pear, frisée, pomegranate seeds, lemon oil

    • UMAMI BOWL

      Choose any sashimi +3

      Any fish sashimi style, Japanese mint (shiso), bowl of sweet sushi rice, steaming pork belly dashi, negi, smoked tuna flakes

    • WESTERN BACON ALBACORE

      19

      Lightly seared Tombo Albacore, jalepeño, bacon jam, crispy shallot, kabocha squash

    • “BROKE DA MOUTH” POKE

      14

      Line caught Hawaiian albacore tossed with oranges, red clay Hawaiian rock salt, sweet onion, sesame oil, togarashi chili powder

    • Happy Hour & Late Night ~ Nigiri & Sashimi

    • TOMBO ALBACORE (Oahu)

      5/8
    • AJI spanish mackerel (South Japan)

      7/12
    • TAKO OCTOPUS (Spain)

      4.25/8
    • MAGURO TUNA (Hawaii/Pacific)

      6.5/12
    • UNI sea urchin (San Diego)

      Mkt Price
    • UMIMASU steelhead (New Zealand)

      5/8
    • HIRAMASA king yellowtail (Isla Magdelena, Baja)

      6.5/12
    • TAI red sea bream (Japan/New Zealand)

      5.5/9
    • LOCAL king yellow (San Diego/Baja)

      5/8
    • ANKIMO monkfish liver (North Atlantic US)

      7/10
    • ANAGO saltwater eel (Japan)

      5.75/8
    • UNAGI freshwater eel (New Zealand)

      10
    • HOTATE scallop (Maine US)

      8/14
    • EBI SHRIMP NIGIRI (Baja)

      6
    • TAMAGO SWEET EGG OMELET NIGIRI (Cannon Farms Egg - Fallbrook CA)

      5
    • SAKE ORA KING SALMON (New Zealand)

      6/12

DINNER MENU

    • TASTES

      Smaller plates

    • TSUKEMONO

      6

      House-pickled vegetables, miso-cured burdock root, daikon, carrot, cucumber, beet (we avoid GMO foods so, order this instead of edamame)

    • FALL APPLE SALAD

      12

      Apple strudel, Butternut squash puree, watercress, frisée, seasonal pear, blue cheese, candied walnuts

    • BUTTER BUTTER SALAD

      10

      Butter leaf lettuce, Hass avocado, prosciutto chip, 6-minute egg, parmesan crisp, creamy buttermilk dressing

    • STEAM BUNS

      14

      Duck confit, orange chili glaze,  house-pickled vegetables, cilantro, mint

    • FINGER ROLL

      10

      Assorted sashimi poke, cucumber wrap, Hass avocado, bonito flake, ponzu, ryu, house-pickled ginger

    • OYSTER HARVEST

      20.00

      6 oysters on the half shell, dressed with yuzu ponzu, green onion, togarashi chili powder, harvest changes daily

    • BACON LARDON

      10.50

      Crispy pork belly bacon, Jalapeno cornbread, red stone crab salad, orange marmalade, Japanese mint

    • CRISPY BEEF SKEWERS

      12.50

      5-hour braised lengua, pickled daikon, carmelized soy sauce, horseradish whipped Japanese style mayo

    • PUB STYLE CRISPY CHICKEN

      8

      Japanese style crispy Jidori chicken, lemon, Japanese style mayo, rock salt

    • EATS

      Larger plates

    • GRILLED CHICKEN & SAUSAGE

      28

      Grilled Jidori chicken breast, chicken & bacon sausage, farro, sherry apple reduction, burre blanc, apple chutney, tarragon puree

    • REMY’S VEGETABLE POT PIE

      19

      Roasted market vegetables, chipolini onions, oyster mushrooms, cauliflower puree, pie crust crisps

    • PORK BOURGUIGNON

      29

      Bone in pork short rib, cabernet demi-glace, potato puree, braised carrot, charred cippolini onion

    • BLACK COD

      32

      Miso glazed, buckwheat soba noodles, butter ponzu, broccoli rabe, kimchi eggroll, watermelon radish salad, kimchi vinaigrette

    • STEAK TENDERLOIN

      40

      6 oz. cast iron seared filet mignon, cabernet demi-glace, potato au gratin, bacon chip, red pepper coulis

    • NIGIRI & SASHIMI

      All nigiri/sashimi is served ready to eat, dressed the right amount of wasabi, and brushed with our custom brewed “ nikiri “, chef soy sauce

    • TOMBO albacore (Oahu)

      5/8
    • AJI spanish mackerel (South Japan)

      7/12
    • TAKO octopus (Spain)

      4.25/8
    • MAGURO tuna (Hawaii/Pacific)

      6.5/12
    • UNI sea urchin (San Diego)

      mkt price
    • UMIMASU steelhead (New Zealand)

      5/8
    • HIRAMASA king yellowtail (Isla Magdelena, Baja)

      6.5/12
    • LOCAL king yellow (San Diego/Baja)

      5/8
    • TAI red sea bream (Japan/New Zealand)

      5.5/9
    • ANKIMO monkfish liver (North Atlantic US)

      7/10
    • UNAGI freshwater eel (New Zealand)

      10
    • HOTATE scallop (Maine US)

      8/14
    • EBI shrimp (Selva M.B.A. Green Choice Vietnam )

      6
    • TAMAGO sweet egg omelet (Cannon Farms Egg - Fallbrook CA)

      5
    • SAKE ora king salmon (New Zealand)

      6/12
    • CHEFS CHOICE

      Masterfully crafted, uniquely displayed

    • 10 PC NIGIRI SUSHI PLATTER

      35

      Our finest fish, prepared in each chef’s own unique style

    • 10 PC ASSORTED SASHIMI PLATTER

      30

      10 slices of our best, may include uni, scallop, oyster, dressed with maximum creativity

    • 24 PC ASSORTED SASHIMI

      70

      Be patient ordering an artistically prepared, 24 piece sashimi

    • SPECIALTY ROLLS

      We can make any roll

    • SPICY TUNA MUSUBI

      9

      Hass avocado and spicy tuna roll, tempura fried, topped with spicy mayo & tsume

    • GREEN ROLL

      10.25

      Quinoa, enoki mushrooms, house pickles, Haas avocado & kale chip roll, wrapped in steamed swiss chard, mirin vinaigrette

    • CALIFORNIA ROLL

      10

      Baja stone crab, Haas avocado, cucumber, wrapped in nori

    • SPICY TUNA ROLL

      8

      Ground fresh Hawaiian tuna, chili paste, cucumber, sesame seeds wrapped in nori

    • SHRIMP TEMPURA ROLL

      12

      Baja stone crab Haas avocado, cucumber, tempura shrimp wrapped in nori, tussle sauce (make it a “crunchy” roll for .50)

    • PAPA BEAR’S SALMON ROLL

      17

      Nori wrapped spicy tuna, cucumber, prawn roll topped with steelhead salmon, Haas avocado, bonito flake, garlic ponzu vinaigrette

    • WATER ROLL

      19

      Spicy tuna, Haas avocado, cucumber, and red stone crab roll, tsume, ryu, layers of assorted, sashimi, topped with ginger, ponzu & citrus slices

    • SURF & TURF

      22

      Crispy beef, asparagus & Haas avocado roll, topped with prawns & Haas avocado, dressed with herb butter, tsume, rock salt & lemon

    • SPECIALTY SASHIMI

    • TAKO HEAT

      16

      Diver-caught octopus (Spain), jalapeno, yuzu ponzu, Japanese mint (shiso), garlic ponzu vinaigrette

    • FALL SCALLOP

      18

      Seared diver scallop, persimmon marmalade, crunchy quinoa, pickled fennel, fennel frond, brown butter & thyme

    • TORREY PINE YELLOWTAIL

      20

      Pine Ash seared Local Yellowtail, toasted pine nuts, alpine beet chips, watercress, pine oil, beet puree

    • POMEGRANATE PEAR SALMON

      20

      Ora King Salmon, pomegranate, ginger gelée, pear, frisée, pomegranate seeds, lemon oil

    • WESTERN BACON ALBACORE

      19

      Lightly seared Tombo Albacore, jalepeño, bacon jam, crispy shallot, kabocha squash

    • UMAMI BOWL

      choose any sashimi + $3

      Any fish sashimi style, Japanese mint (shiso), bowl of sweet sushi rice, steaming pork belly dashi, negi, smoked tuna flakes

    • “BROKE DA MOUTH” POKE

      14

      Line caught Hawaiian albacore tossed with oranges, red clay Hawaiian rock salt, sweet onion, sesame oil, togarashi chili powder

    • DESSERT

    • GREENTEA TIRAMISU

      11

      Ginger mascarpone crème, matcha and vanilla sponge cake, lemon simple syrup, black sesame fortune cookie

    • OATMEAL CREAM PIE SUNDAE

      12

      Duo of oatmeal cream pie and rum raisin ice creams, brûlee-d bananas, butterscotch, cookie crumble

    • APPLE CIDER MACAROONS (gluten free)

      12

      Cream cheese rum scented ganache, cider caramel, Asian pear and Granny Smith compote, mint, pomegranate