Our udon is kneaded, rolled and cut by hand. We grill pasture-raised chicken over a binchotan-burning Yakitori Grill. Rintaro is the food of a Japanese Izakaya by way of California. Rintaro hand-rolled udon “carbonara” with a raw egg yolk, butter, ginger, scallion and freshly-shaved katsuobushiĢ020 Kamptal, Austria (Zweigelt, Sanct Laurent, Pinot Noir) Rintaro hand-rolled udon with two fishes dashi broth scallion Garlicky shoyu-marinated chopped San Diego Bigeye tuna over rice with a raw egg yolk, ume sesame and Ariake nori

Rice and Becker Lane pork, Meiji tofu, Yamaki barley miso, ginger, hot chili and sansho pepper Housemade silken tofu with Meiji soy milk, freshly shaved katsuobushi, ginger, scallion and shiitake shoyuįancy folded omelet with Riverdog Farm eggs and freshly shaved katsuobushi dashiįried San Francisco anchovies 'Southern Barbarian' style with carrot, onion and kumquat in a spicy vinegarīecker Lane Berkshire pork gyoza with chicken foot jelly and 'wings' Bragg black cod with Hikari Farm cucumbers in a sweet vinegar Hikari Farm chrysanthemum greens with charcoal-grilled Sonoma Liberty duck breast and kumquat Hikari Farm mizuna, tokyo turnip, fuji apple, scallion and Monterey Bay squid with mustardy sweet white miso Sashimi plate for two with pacific mebachi, Baja kanpachi, konbu-cured hirame and Half Moon Bay wasabi Konbu-cured San Francisco hook and line halibut with Half Moon Bay wasabiīaja yellowtail amberjack with yuzu kosho and Half Moon Bay wasabi Wild pacific bigeye tuna with wasabi leaf pickle and Half Moon Bay wasabi

Mori sushi menu