asian sake whisky - hanarosushi.comhanarosushi.com/menu.pdf · drinks red hot green tea 2.5 house...

If you have food allergies, please advise your service staff. Consuming raw or uncooked meat, poultry, and fish can increase risk of foodborne illness.

CATERING AND EVENTS Let us cater your next event!

Talk to a manager to customize an epic

spread for your party’s specific needs.

Private space is available upstairs.

Call 301.654.7851 to speak with a manager

for a quote!

Any questions, comments, or feedback?

WE WANT TO HEAR IT! EMAIL US AT

[email protected]

sakeasian whisky

Fungachi Can 12 Hakushu 12 Year (JP) 12

Chokara (300 ml) 16 Hibiki Harmony (JP) 12

Junmai Ginjo (300 ml) 16 Nikka Yoichi Single malt (JP) 15

Junmai Daiginjo (300 ml) 25 Nikka Coffey Grain (JP) 12

Snow Beauty (300 ml) 16 Nikka Pure Malt (JP) 12

Dassai 50 Nigori 26 Nikka Pure Malt 12 year (JP) 15

Dassai 50 25 Yamazaki 12 Year (JP) 14

H O U S E S A K E ( H O T O R C O L D) Kavalan King Car (TW) 16

Small 6 Kavalan Concertmaster (TW) 15

Large 10 Kavalan Single Malt Whisky (TW) 15

S A K E F L I G H T S A M P L E R

wineDassai 50, Snow Beauty,

Chokara, Sake of the Day 13 W H I T E

J A PA N E S E P L U M W I N E House Chardonnay 6/22

Choya Umeshu 8/28 Ecco Domani Pinot Grigio 8/30

Chilled or Rocks Kung Fu Girl Riesling 9/38

S H O C H U Chilled or Rocks Dancing Bull Sauvignon Blanc 10/38

Satsuma Kuro Shiranami 7 William Hill Chardonnay 10/38

Iichiko 8 Oyster Bay Sauvignon Blanc 12/46

drinks R E D

Hot Green Tea 2 .5 House Cabernet Sauvignon 6/22

Iced Tea 3 La Source Merlot 8/30

Soda (Coke Products) 3 Alamos Malbec 10/38

Lemonade 2 .5 Thomas Henry Pinot Noir 12/46

Ramune Japanese Soda 3 J. Lohr Cabernet Sauvignon 12/46

Juice (Cranberry, Pineapple, Apple)

3 Layered Cake Pinot Noir 12/46


beerJ A PA N E S E I M P O R T D O M E S T I C B E E R S

Echigo Red Ale(335 ml) 9 Tsingtao 6 Blue Moon 5

Echigo Stout(335ml) 9 Asahi 6 Yuengling 5

Koshi Hikari Echigo (502 ml) 13 Heineken 6 Bud Light 5

IPA Oze No Yukidoke 12 Taiwan Beer 6 Miller Lite 5

Orion (633 ml) Bottle 10 Sapporo 12oz Bottle 6 Kirin 6

Orion (350ml) Can 6 Sapporo 22oz Can 10 Kirin Light 6

signature cocktailsSTRAWBERRY BASIL MOJITO 12 T O K YO T E A 12 T O K YO M U L E 10

Bacardi rum, strawberry purée, Midori, mint, lime, simple syrup, soda

Vodka, rum, gin, triple sec, melon liqueur, sour mix, 7-Up

House Shochu, ginger shrub, sudachi lime juice,soda water

G U M M Y B E A R 12 LYC H E E C O S M O 12 W H I S K E Y TA N G O 12

Stoli Raspberry vodka, peach schnapps, sour mix, 7-Up

Absolut vodka, lychee liqueur, cranberry juice, lime

Courvoisier, Chambord, Maker’s Mark, sour mix

S A K E R I TA 12 B A S I L J U L E P 12 J A PA N E S E O L D FA S H I O N E D 14

Avion, sake, Cointreau, lime, sour mix Bulleit rye, Thai basil, syrup, lime, soda Nikka (Japanese whisky), Drambuie, Yuzu juice, orange

specialty startersE DA M A M E GYOZA (DUMPLINGS) TAKOYAKI 6

STEAMED: slightly salted sweet, young soybeans 5 Steamed or deep fried Takoyaki sauce, Japanese mayonnaise, and

bonito flakes

SPICY: sautéed with sesame oil & Japanese sea salt 6 VEGETABLE: shiitake, spinach,

leeks, edamame 7 CAL AMARI 9

OSHINKO JAPANESE PICKLES 5 PORK: tofu, bean sprouts, chives 8 tempura battered squid in shichimi pepper rub

with spicy aioli sauce

assortment of pickled radishes HAND CUT TARO FRIES 6 S P I C Y R O C K S H R I M P T E M P U R A 12

H A N A R O TA C O S tossed in sea salt with ketchup and spicy mayo

two shrimp & seasonal vegetables fried tempura style

served on 2 grilled tortillas with spicy tomato salsa, cabbage slaw, avocado, cilantro, lime

C H I C K E N YA K I T O R I GRILLED or FRIED

S H R I M P A N D V E G E TA B L E T E M P U R A

11

BULGOGI (Korean BBQ beef) 9 Skewers style with teriyaki sauce two shrimp & seasonal vegetables fried tempura style

FISH (pan seared) 10 EK A YAKI 8 S O F T S H E L L C R A B T E M P U R A 9

SHRIMP (pan seared) 10 grilled baby squid deep fried in light batter and served with ponzu dipping sauce

S H R I M P S H U M A I 7 H A N A R O L O L L I P O P W I N G S 10 AHI TUNA TATAKI 13

shrimp dumplings served steamed or deep fried with a seasoned soy dipping sauce

chicken drummettes, spicy chili sauce, sesame seeds

seared Ahi tuna served with seaweed salad, ponzu

AGEDASHI TOFU 6 SHRIMP LOLLIPOPS TUNA TARTARE 14

fried tofu, scallions, bonito flakes, dashi dipping sauce

four friend shrimp skewers served with a special tangy sauce 9 seasoned tuna served with cucumber

slices, masago


soupsaladH O U S E S A L A D 5

mixed greens with signature sesame dressing

M I S O S O U P 3 S E AW E E D S A L A D 6

silken tofu and scallions in miso broth fresh shredded seaweed in a chilled sesame vinaigrette

O D E N S O U P 6 SASHIMI SALAD 14

tofu, scallions, and assorted fish cake in a clear dashi broth

tuna or salmon sashimi mixed with seaweed salad, sesame oil, ponzu

KABOCHA PUMPKIN SOUP 6 SEARED AHI TUNA SALAD 14

creamy Asian pumpkin with a mild ginger aroma

thinly sliced seared ahi tuna served on a bed of mixed greens, avocado, Signature sesame dressing

entréesser ved wi th miso soup KO S H I H I K A R I F R I E D R I C E

MISO CHILEAN SEA BASS 26 CHICKEN 13

Chilean sea bass filet broiled with Japanese miso sauce, stir fried vegetables, oshinko Japanese pickles, Koshihikari rice

SHRIMP 14

B I B I M B O P 17

Bulgogi, assorted seasonal veggies marinated in sesame oil on top of rice served in a hot stone bowl with spicy pepper paste on sideH A M A C H I K A M A 18

succulent yellowtail collar served grilled, with grated radish, seasonal vegetables, pickled vegetables, and ponzu sauce

U N A G I D O N 18

warm Koshihikari rice, unagi (eel) fillet, sweet kabayaki sauce

G A L B I 20 K AT S U

Korean BBQ beef short ribs served on a sizzling hot plate stir fried vegetables, rice, seasoned sprouts, kimchi

panko breaded cutlet with tangy katsu sauce, Koshihikari rice

CHICKEN 16

S P I C Y T U N A D U M P L I N G 9 PORK 17

spicy tuna wrapped in wonton skin and deep fried A S I A N C U R R Y

S H I S H I T O P E P P E R S 7 smooth Japanese curry & Koshihikari rice

sautéed shishito peppers BEEF 17

T E R I YA K I PORK KATSU 18

glazed with teriyaki sauce served with seasonal vegetables, Koshihikari rice

SEAFOOD 18

SHRIMP KATSU 18

CHICKEN 16 A D D I T I O N A L

SALMON 18 STEAMED KOSHIHIKARI RICE 2

SHRIMP 18 STEAMED BROWN RICE 3

SHRIMP AND VEGETABLE TEMPURA 16

STIR FRIED MIXED VEGETABLES 5

4 shrimp & assorted veggies

Add Soft shell crab 5

noodlesH A N A R O R A M E N 14

ramen noodles served in a rich broth,tender cha shu, lava egg, bamboo shoots, fish cake, sweet corn, bean sprouts, scallions, seaweed.

Choose from 3 broths:

MISO, SOY SAUCE, TONKATSU

Kaedama (extra noodles) 3

Extra Cha Shu 3

Extra Lava Egg 1.5

Extra Bamboo Shoots 1

Extra Sweet Corn 1

U DON 14

a kakejiru broth with enoki mushrooms, baby bok choy, kamaboko (fish cake)

SHRIMP & VEGGIE TEMPURA 14

CHICKEN 14

SEAFOOD 17

PAD THAI

rice noodles, tofu, sprouts, snow peas, egg, seasoned with tamarind sauce

CHICKEN 14

SHRIMP 15

HANARO NOODLES 18

Stir fried thick udon noodles with chicken, shrimp, and beef in a spicy, savory drunken noodle sauce topped with freshly squeezed orange

CHILLED GREEN TEA SOBA 18

Green tea soba noodles served on ice boat with tempura OR sashimi

T I T L E


maki6 pieces per order

Asparagus 5

Avocado 5

Avocado & Cucumber 5

Baked Creamy Cali 7

California 5

Cucumber Roll 5

Eel & Cucumber 6

Philly 7

Salmon 5

Spicy Salmon 6

Salmon & Avocado 6

Salmon Skin 5

Smoked Salmon & Asparagus 6

Spicy Scallop 8

Shiitake Mushroom 5

Shrimp & Avocado 6

Shrimp Tempura 7

Tuna 6

Spicy Tuna 7

Tuna & Avocado 7

Vegetable Tempura 7

Veggie 6

Yellowtail & Scallion 6

Yellowtail & Jalapeño 6

Fresh Wasabi 1 Cream Cheese 1 Cucumber 1

sushiadd ons

Tempura Crunch 1 Lump Crab Meat 2 Mango 1

Asparagus 1 Soy Paper 1 Pineapple 1

Avocado 1 Bowl of Sushi Rice 3 Riceless Roll Wrapped in Cucumber 3

Quail Egg 3 Jalapeño 1 Brown Rice 1

sushi 101A Guide To Sushi

makiMaki is the traditional introduction to sushi. Raw or cooked f ish, seafood, vegetables or a combination of these are rolled with rice and seaweed and cut into 5-8 bite-size pieces.

sashimiA Japanese dish consisting of thinly sliced fresh raw fish, traditionally served with soy sauce and wasabi.

nigiriA small oval of rice topped with a thin slice of f ish or seafood, sometimes held together by a thin band of seaweed.

specialty rolls

Unique rolls found only at Hanaro Sushi.

sushi boatA grand presentation of varying sushi, for the largest sampling of the chef’s selection of different sushi.

T I T L E


nig

iri

sash

imi

2 pieces per

order

3 pieces

per order

Surf Clam (Hokkigai) 4 6

Egg Omelet (Tamago) 4 6

Fresh Water Eel (Unagi) 6 8

Flying Fish Roe (Tobiko) 5 7

Fried Tofu Pocket (Inari) 4 -

Imitation Crab (Kani) 4 6

Mackerel (Saba) 5 7

Horse Mackerel (Aji) 7 9

Red snapper (Izumidai) 5 7

Salmon (Sake) 5.5 7.5

Spicy Salmon 7 9

Fatty Salmon 7 9

Salmon Roe (Ikura) 5.5 7.5

Smoked Salmon 6 8

Scallop (Hotategai) 6 8

Live Scallop - M P

Shiitake Mushroom 4 6

Shrimp (Ebi) 5 7

Sweet shrimp (Ama Ebi) 9 13

Smelt Roe (Masago) 4 6

Squid (Ika) 5 7

Tuna (Maguro) 6 8

Spicy Tuna 7 9

Albacore (Bincho Maguro) 6 8

Fatty Tuna (Toro) M P M P

Seared Tuna 7 9

Octopus (Tako) 5 7

Sea urchin (Uni) M P M P

White Tuna (Shiro Maguro) 6 8

Yellowtail (Hamachi) 6 8

Sea Water eel (Anago) 7 9

sushi/sashimisamplerser ved wi th miso soup

S U S H I S A M P L E R

9 pieces nigiri assortment and choice of Tuna, salmon or California roll 20



S A S H I M I S A M P L E R

12 pieces assorted fresh raw fish 23


S U S H I A N D S A S H I M I S A M P L E R

8 pieces nigiri and 8 pieces sashimi 30

C H I R A S H I

chef’s selection of fresh fish over sushi rice 25

V E G E TA R I A N

avocado cucumber roll, asparagus roll, radish roll, inari (fried tofu pocket) 18

sushi boatser ved wi th miso soup

S U S H I , S A S H I M I , A N D R O L L C O M B I N AT I O N S

66 pieces of sushi and sashimi | plus 4 rolls 130



S A S H I M I O N LY





S U S H I A N D R O L L C O M B I N AT I O N S

48 pieces sushi plus 5 rolls 105



sushi andsashimi omakaseOmakase puts your culinary experience in the hands of our chefs. Each course is meticulously created and orchestrated. Two days’ advance notice is required for Omakase. “Soft Omakase” or chef’s choice may be available same day — please ask server for availability.

Chef’s choice of fresh fish 80

Pair with sake flight 14


20170125

specialty rollsB E T H E S DA 8 SE ARE D SPICY SALMON 15

tuna, salmon, avocado spicy tuna roll topped with slices of seared salmon

C R U N C H Y 9 SE ARE D YE LLOW TAIL 15

Kani crab, shrimp, masago, cucumber, tempura bits, eel sauce spicy tuna roll topped with slices of seared yellowtail, jalapeño peppers & sriracha sauce

B A LT I M O R E 9 W H I T E D R A G O N 17

avocado, lump crab meat, old bay seasoning Imitation crab meat, avocado, tempura crunch, tobiko, topped with Saltwater eel (Anago), eel sauce

H A N A R O 9 L AVA ROLL 18

california roll with eel, avocado, eel sauce, wasabi aioli White tuna, imitation crab tempura, topped with scallop shrimp,smoked salmon, avocado, japanese mayo, seared

M A R Y L A N D 9

california roll topped with spicy tuna and wasabi aioli

R E D S K I N S 9

dessertsspicy tuna and cucumber topped with red snapper, tobiko, eel sauce

S P I D E R 12

soft shell crab tempura, masago, avocado, cucumber, mayonnaise, eel sauce M R . G R E E N T E A

R A I N B O W 12 Green Tea 5

california roll with tuna, salmon, yellowtail, red snapper Vanilla 5

V O L C A N O 12 M I N I C H E E S E C A K E S L I C E (Green tea or Original) 4

crab, eel, cream cheese, avocado, masago, spicy mayo, fried tempura style I C E C R E A M T E M P U R A 7

W H I T E R U S S I A N 12 B A N A N A W I T H VA N I L L A I C E C R E A M (Grilled or Deep Fried) 7

spicy tuna, cucumber, tempura bits topped with white tuna M O C H I I C E C R E A M 8

NE W PHILLY ROLL 12 Select 3

Cream cheese, avocado, topped with smoked salmon, avocado, wasabi aioli Vanilla Chocolate Chip

FIRE CR ACK E R 15 Salted Caramel

spicy tuna, salmon, spicy crab, tempura crunch, spicy chili sauce Mocha Chip

CR A Z Y TU NA 15 Strawberry

spicy tuna, cucumber topped with tuna, white tuna, albacore, jalapeño sauce Matcha Green Tea

SU NSE T 15 Matcha Green Tea Chocolate Chip

spicy real crab meat, avocado, topped with salmon & pineapple Black Sesame

SPICY MANGO 15 Azuki Red Bean

shrimp tempura and avocado, topped with spicy tuna, mango, and pineapple sauce Lychee Colada

PHOE NIX 15 Mango Thai Basil

shrimp tempura, avocado topped with spicy tuna, masago, spicy mayo, shredded sweet potato Passion Fruit

DR AGON 15 Seasonal

imitation crab, avocado, tempura crunch, tobiko, topped with eel, nori, eel sauce

CHE RRY BLOSSOM 15

tuna, white tuna, salmon, masago, avocado, wasabi aioli

asian sake whisky - hanarosushi.comhanarosushi.com/menu.pdf · drinks red hot green tea 2.5 house...

Documents