ITOKO

Hamachi is a type of mild, buttery yellowtail fish served raw as a slice of sashimi or atop a small mound of vinegared rice.

• nigiri$6
• sashimi$10

Madai is a type of Japanese sea bream known for its delicate, mild flavor and firm texture.

• nigiri$6
• sashimi$10

Hirame is a mild, firm-textured white fish prepared using the traditional ikejime method to ensure freshness and quality.

• nigiri$6
• sashimi$10

Fresh, high-quality salmon sourced from the Faroe Islands, served as a slice of raw fish.

• nigiri$6
• sashimi$10

Akami is a lean, deep red cut of bluefin tuna served as a slice of raw fish.

• nigiri$7
• sashimi$12

Chutoro is a slice of medium-fatty bluefin tuna belly, served either over vinegared rice as nigiri or on its own as sashimi.

• nigiri$10
• sashimi$18

Otoro is the premium, highly marbled fatty belly cut of bluefin tuna, prized for its rich flavor and melt-in-the-mouth texture.

• nigiri$12
• sashimi$22

Saba is a type of cured mackerel served as a slice of fresh fish over vinegared rice or on its own.

• nigiri$6
• sashimi$10

Aji is a type of small, flavorful mackerel typically served raw as a slice of fish over vinegared rice or on its own.

• nigiri$6
• sashimi$10

A sweet, delicate raw spot prawn served as a single piece of nigiri or sashimi.

• nigiri$6
• sashimi$10

Fresh, thinly sliced Hokkaido squid served either over a small bed of vinegared rice or as a standalone piece of sashimi.

• nigiri$6
• sashimi$10

Fresh, thinly sliced raw scallop served either atop a small bed of vinegared rice or on its own.

• nigiri$10
• sashimi$15

A delicate, creamy delicacy harvested from sea urchin, served raw over vinegared rice or as a fresh slice.

Ikura is a serving of marinated salmon roe, typically prepared as a topping for vinegared rice or served on its own.

• nigiri$8
• sashimi$14

A slice of grilled freshwater eel served over a small mound of vinegared rice.

• nigiri$6
• sashimi$10

A slice of slightly sweet, layered Japanese-style omelet served over a small bed of vinegared rice.

• nigiri$4
• sashimi$6

A single piece of seared Japanese mackerel served over vinegared rice, topped with a refreshing mixture of grated daikon radish, ginger, and citrus-based ponzu sauce.

A single piece of seared fatty tuna served over vinegared rice, garnished with daikon radish and a bright yuzu-citrus ponzu sauce.

A single piece of sushi featuring a Hokkaido scallop topped with sea urchin and salmon roe.

A single piece of sushi featuring premium Japanese A5 beef and scallop, topped with garlic sauce and crispy shiso leaf.

A selection of twelve pieces of fresh, seasonal raw fish chosen by the chef.

A selection of six pieces of fresh, seasonal fish served over hand-pressed vinegared rice.

This dish features three cuts of 10-day dry-aged bluefin tuna, ranging from the lean akami to the progressively fattier chutoro and otoro.

• NIGIRI (three pieces)$27
• SASHIMI (six pieces)$52

A freshly grated root of the Japanese horseradish plant, known for its pungent, spicy flavor and vibrant green color.

A refreshing sushi roll featuring crisp cucumber wrapped in seasoned vinegared rice and seaweed.

A simple sushi roll featuring fresh avocado wrapped in seasoned vinegared rice and crisp seaweed.

A classic sushi roll featuring seasoned, sweet-savory strips of dried gourd.

A sushi roll featuring crispy fried shrimp wrapped in seasoned rice and seaweed.

Fresh tuna wrapped in seasoned rice and seaweed.

A classic sushi roll featuring seasoned octopus with a spicy sauce.

A sushi roll featuring fresh scallops seasoned with a savory and spicy XO sauce.

A sushi roll featuring small shiitake mushrooms wrapped in seasoned rice and seaweed.

A classic sushi roll featuring seasoned tuna mixed with spicy sauce, wrapped in vinegared rice and seaweed.

A classic sushi roll featuring fresh yellowtail tuna and crisp green onions wrapped in seasoned rice and seaweed.

A sushi roll featuring grilled freshwater eel and crisp cucumber wrapped in seasoned rice and seaweed.

A classic sushi roll featuring minced fatty tuna and fresh scallions wrapped in seasoned rice and seaweed.

A classic sushi roll featuring king crab, avocado, and cucumber wrapped in vinegared rice and seaweed.

This specialty maki roll features A5 Wagyu beef, tuna, asparagus, pickled onion, and a touch of yuzu kosho citrus chili paste.

This specialty sushi roll features bigeye tuna, spicy octopus, and pickled daikon radish.

This sushi roll features crispy shrimp, snow crab, and cucumber, finished with a sweet soy glaze.

This riceless specialty roll features yellowtail, salmon, and tuna wrapped in rice paper with lettuce and pickled daikon, finished with a spicy shiso dressing.

This specialty maki roll features three cuts of tuna—akami, chutoro, and otoro—paired with yellowtail, shiso leaf, Tokyo scallions, and wasabi.

This specialty sushi roll features salmon, fatty tuna, and avocado, topped with wasabi-infused flying fish roe and a citrus-miso sauce.

A hand-rolled seaweed cone filled with tuna, spicy octopus, pickled radish, and sweet soy sauce.

A hand roll featuring shio koji-marinated salmon, avocado mousse, crispy salmon skin, and trout roe.

A hand-rolled seaweed cone filled with fresh diver scallop, savory XO sauce, scallions, and crispy puffed soba.

A hand-rolled seaweed cone filled with tiger shrimp, seasoned with makrut lime and cilantro, and topped with crispy shallots.

A hand-rolled seaweed cone filled with grilled eel, pickled shallots, crunchy rice crackers, Japanese pepper, and chives.

A hand-rolled seaweed cone filled with king crab, ginger mayonnaise, fresh scallions, and a hint of lemon.

• HALF$12
• FULL$24

A hand-rolled seaweed cone filled with bluefin tuna, sea urchin, and Kaluga caviar.

• HALF$12
• FULL$24

This set includes three individual hand rolls featuring a junior-sized momo, scallop with X.O. sauce, and shio koji-marinated ingredients.

This chirashi-style bowl features twelve pieces of chef-selected seasonal fish and caviar, served over rice with myoga salad, pickled watermelon radish, pickled ginger, and nori.

This dish features premium fatty tuna topped with Kaluga caviar and pickled onions, served over a bed of seasoned sushi rice with a side of nori.

Crisp cucumber slices tossed with seaweed, sesame seeds, and onion in a spicy dressing.

This cold salad features roasted squash and mushrooms served with red endive, a smooth kabocha purée, and an apple cider vinaigrette.

Thinly sliced octopus served with fresh shiso, red onion, and a tangy citrus-soy sauce.

Thinly sliced bluefin tuna served with crisp apple, a soy-ginger dressing, and crunchy puffed buckwheat.

Thinly sliced raw yellowtail served with a sweet Japanese plum glaze, bright citrus yuzu, and a dusting of spicy black chili seasoning.

A chilled salmon dip seasoned with perilla and fried garlic, served with spicy mayo and crispy nori rice crackers.

Steamed young soybeans served in the pod, lightly seasoned with salt.

A savory Japanese broth served with fried tofu, maitake mushrooms, scallions, and seaweed.

Pan-seared dumplings filled with a savory blend of foie gras and pork, served with soy sauce.

Blistered shishito peppers served with a savory black garlic mayonnaise, topped with smoky bonito flakes and a squeeze of lemon.

Crispy fried chicken wings tossed in your choice of original or spicy seasoning.

A grilled yellowtail fish collar glazed with savory red miso, served with a refreshing garnish of grated daikon radish and shiso leaf.

This pan-seared walleye is coated in crispy puffed wild rice and served with a Japanese curry sauce, carrots, honeycrisp apples, yuzu, and ginger.

An 8-ounce Wagyu beef bavette steak served with spring vegetables, Japanese-style chimichurri, brie cheese sauce, and white rice.

An Angus beef patty topped with American cheese, caramelized onions, pickles, and lettuce on a crispy Japanese milk bread bun, served with a side of sweet potato fries and Kato's steak sauce.

A savory chicken broth ramen topped with spicy ground pork, bean sprouts, Chinese broccoli, and sesame seeds.

Grilled shiitake mushrooms seasoned with shiso and lemon.

Grilled eggplant glazed with honey miso butter, finished with lime and sesame seeds.

Grilled chicken thigh and scallion skewers seasoned with aromatic shiso leaf.

A salmon fillet marinated in a sweet and savory teriyaki sauce and grilled over an open flame.

A grilled Japanese-style chicken meatball served in a soft steamed bun with a savory miso mustard sauce.

Grilled skirt steak served with a citrus-based ponzu sauce and spicy wasabi.

Fluffy, steamed white rice served as a simple side dish.

A Japanese-style fried rice dish featuring Wagyu beef, maitake mushrooms, and radish sprouts, topped with a soft poached egg.

A crispy breaded chicken cutlet served over rice, topped with pickled carrot and daikon slaw, ginger mayonnaise, and savory katsu sauce.

This three-course prix fixe menu, available Sunday through Thursday, allows you to select one item from each category of appetizers, main courses, and desserts.