Torrance Menu | Musha Izakaya

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Torrance Menu | Musha Izakaya
.#*shai p"&tardishes
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JIDORIYUZU GOSHO YAKI"
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"BUTA KAKUNI"
"ASKI,,
TO
WOK SAt'TEED GARLIC, ASPARAGUS & ASSORIED
PORK BELLY BOILED FOR 4HRS TO TENDERNESS
A WHOLE PIECE OF CHICKEN LEG GRILLED
MUSHROOMS OF OYSTER.MUSHROOM WITH
PERFECflON. YUZU PEPPER IS MI}fiURE OF GREEN AND REDUCES FAT. A BLOCK OF THIS PORK 15 SO SOFT,
WHICH YOU CAN CUT IT WTH CHOPSTICKS.
BUTTER SOY SAUCE.
CHILI PEPPER & JAPANESE CITRUS PASTE
(ADD RICE & SOUP FOR 52.00) 7.30
SERVED WITH POTATO & BOILED EGG. 10.50
WHICH 15 GREATMATCH
FORTHISCHICKEN. 12.80
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"MUSHA,S FRIED CHICKEN,,
NEGITORO MENCHIKATSU"
"EBIYUBA SHINJO"
CHICKEN MARINATED WITH SAKE, SOYSAUCE,
MINCED TUNA WTIH CHOPPED TOKYO LEEI(
GARLIC, GINGER, PEPPER, & HEAVY CREAM.
FLATTEN & BREADEDTO DEEP FRIED.
5 JAPANESE VERSION OF POPULAR
SPANISH TAPAS DISH. SERVED WTH GRATED
RADISH & MAYO SAUCE
7.80
SHRIMP DUMPLING WRAPPED WTH THE
TOFU SKIN. THEN DEEP FRIED & SERVED WTH
GINGE& & GARUC . SERVED WITH SPICY GRATED
DAIKON & PoNzU sAUcE.
79o
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t\F ?-,,BAGUETTE
GRATIN,,
FRENCH BAGUETTE STUFFED W]TH BAY SCALLOP,
ONION &WHITE SAUCETHEN PUT ITTOTHE OVEN.
ALSO MELTED CHEESE ON THE TOP,
THATWILLMAKEYOU "SOHAPPT
.
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.
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,BUTA
KIMCHEE"
POPULAR IZAKAYA DISH.THIN SLICED
PORK STIRFRIED WTH KIMCHEE
ASSORTED MUSHROOMS &
GREEN ONION. A TOUCH OF sOY SAUCE &
sEsAME OIL WILL TAKE YOUR MOI.ITH
TO AJOURNEYTO ASIA.
(ADD R|CE & SOUP FOR 52.00) 7.80
TENTSUn DTPPING
SAUCE. 8.30
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,TOFU
NUGGET"
MUSHED TOFU & VEGGIE, FLATTEN THEN
DEEP FRIED. SERVED WMI 2 KIND OF SAUCE
VEGENAISE (EGG FREE & DAIRY FREE MAYONNAISE) &
SWEET CHILI SAUCE. THIS IS ONE OF OUR VEGAN DIsH.
AND '1'
M
LOVIN
'IT!!"
7.80
dishes
C.td
.ABURI SHIMESABA"
NEW CREATION FROM THE GREAT CHEF OF MUSHA!!
FRESH MACKERELMARINATED WITH RICE VINEGAR, SLICED LIKE A SASHIMI
*HOLLY MACKEREL !!" 8.80
THEN TORCHED AT YOUR TABLE. TRY THE TASTE OF
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.TUNA POKE"
"MAGURO YUKKE"
SLICED FRESH TUNATOSSED WITH MUSHAS
MARINATED SAUCE TO GIVE YOU A FI.AVOR OF KOREA?!
SERVED WITH ROW QUEL EGG. 9.30
HAWAIIAN STYLE SASHIMI DICED AHI TUNA MARINATED
WITH SEAWEED,GARLIC,SESAME OIL, CITRUS, WASABI,
& SOY SAUCE SERVED WITH RICE CRACKERS. 9.30
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"SUI GYOZA"
*ASARI SAKAMUSHI"
PORK & VEGGIE DUMPLING IN CHICKEN BROTH.
TOPPING KIMCHEE, SPARKLES OF DRIED ONION
GIVES YOU THE FLAVOR OF BITTER & SWEET. 9.30
ASARI (MANILLA CLAMS) SIMMERED WITH
SAKE SOUP AND SLIGHT OF SOY SAUCE IN IT.
10.80
Bo*Bgi+
*OMISOSiRU"
MUSHA'S MISO SOUP. 2.50
5,,lad
, Re.a*mend
. Re.orrnend
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Al.it"
rSI{OW CRAB MEETAND RADISI{ SALAD'
.HARUSA}4E SAI.AD'
BEAN NOODLE CHICKEN SALAD. TOSSED WITH BEAN NOODLE,
STEAMED CHICKEN, JAPANESE CUCUMBER & CARROT.
5.80
FRESH SNOW CRAB MEAT AND SLICED MDISH WITH GREEN SAI.AD.
ONE OF OUR BEST SELLING DISH THAT EVERY ONE UKES.
YOU MUST LOVE THE CRAB!! 11.50
Hwd.
.GREEN SAI.AD"
"TOFU SALAD"
SILKEN TOFU LAY ON THE BED OF MIXED
SIMPLE YET TASTY, MIXED GARDEN GREEN SALAD
WITH GMPE-TOMATO
& AVOCADO TOSSED WITH MUSHI(S POPUUR
SOY SAUCE DRESSING. 6.80
GREENS
&
LETTUCE.
ALSO OUR SESAME DRESSING GIVES
YOU THE PERFECT
HARMONY. 7.80
IDTDEDtSHES:
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.KABOCHA DIP "
"CHEESE TOFU"
STEAMED & MUSHED THE CREAMY TASTE
IN THE "KABOCHA" PUMPKIN, SERVED WITH CRACKERS.
4.80
&
MOZZARELLA CHEESE, COTTAGE CHEESE
CREAM CHEESE MIXED WITH OUR GENUINE SOYMILK,
WHICH IS OUR NEW CREATION OF TOFU.
SERVED WITH HONEY & FRENCH BAGUETTE. 6.80
(Et"'*tn
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*OSHINKO"
"EDAMAME"
ASSORTED JAPANESE STYLE VEGGIE PICKLES.
4.80
IT!! SIMPLE & HEALTHY FRESHLY
BOILED GREEN SOY BEANS WITH SALT. 4.OO
EVERY ONE LOVES
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"SHICHIRIN" IS JAPANESE CHARCOAL GRILLER TMDITIONAL AND MODERN EQUIPMENT
FOR COOKING IN ]APAN. THE 'BINCHOTAN" CHARCOAL IS KNOWN AS
THE BEST FOR GRILLING FISH, MEAT & VEGGIE.
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YOU WILL BE THE CHEF OF THE TABLE. WHEN YOU'RE DONE COOKING,
DIP INTO OUR PONZU SOUCE.
14.50
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d
THIN SLICED BEEF TONGUE FLESHED
SALT'N PEPPER.
YOU WILL GRILL IT AT YOUR TABLE UNTIL IT IS PERFECT AS YOU LIKE.
AFTER YOU GRILL, DIP IN A LEMON SESAME OIL SAUCE. 10.80
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.ERINGI MUSHROOM"
GREAT SHICHIRIN ENJOYMENT FOR VEGGIE LOVER, SERVED WITH PONZU SAUCE. 9.30
-r(cL
.IEIHIR.E"
UNIQUE & FUN TO GRILL. DRIED STINGRAY FIN. SOFTEN
WITH HOT WATER,THEN GRILL IT AT YOUR TABLE.
SERVED WITH RED
CHILI MAYO. 9.30
tit=udb
.ATARIME"
DRIED SQU ID MARINATED IN SoY SAUCE & SAKE. SERVED WITH RED CHILI MAYo. 8.80
CAUTION!!
Griller is very hot. Please keep your hand out.
Thank you.
Mles
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Re.ornrend
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"TYPHOON CHAR HAN"
HOT'N SPICY FRIED RICE PREPARED WITH GROUND PORK,
THAI CHILI,BAMBOO SHOOT, GINGER, GARLIC & TOKYO LEEK.
THEN STIRFRIED EGG & RICE. FINISHED UP WITH FISH SAUCE.
TOPPING WITH CILANTRO & RED PICKLE GINGER. 8.80
t-*t'r:,F
"MUSHA'S CHEESE RISOTTO"
ffALIAN DISH WITH JAPANESE CREATION.
JAPANESE
BROTH.
PANFRIED WTTH BACON, ONION &TOUCH OF HEAVY CREAM.
SERVED IN A WHOLE CHEESE BOWL TO YOUR TABI&
GMIN BROWN RICE COOKED WITH CHICKEN
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*TAKANA MESHI"
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..UDON VONGOLE"
ASARI (MANILLA CLAMS) & ASSORTED MUSHROOMS
SAUTEED WTTH GARUC, BUTTER, SAKE & SOY SAUCE.
ONE OF oUR EAST MEETS WEST DISHES. 13.50
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"YAKI UDON"
ONE OF POPULAR DISH AT "IZAKA-YA".UDON PASTA
STIRFRIED WTTH PORK,ASSORTED MUSHROOMS,
GREEN ONION &TAKANA(SEASONED PICKLED
*NOR[" SEAWEED
MUSTARD LEADTOPPING WITH
& SHREDDED DRIED BONITO. 9.80
Tt<Ll.
"TAMKO KTM CHEE UDON"
CHOPPED PICKLED MUSTARD LEAF, STIRFRIED
TO SEASON TT. THEN MIXED WITH STEAMED RICE,
SHISO LEAF & MITSUBA LEAF TOPPING WITH A
SHREDDED "NORI" SEAWEED. 4.80
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*YAKI ONIGIRI"
UDON PASTA TOSSED WITH POLLACK CAVIAR & BUTTER.
*NOR["
TOPPING WITH KIMCHEE,
SEAWEED & SHISO LEAF.
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"ITAME SOMEN"
HOT STEAMY RICE SHAPED IN ATRIANGLE BALL,
THEN GRILLED UNTIL CRTSPY
WITH SPMY OF SOY SAUCE. 2 PIECES PER ORDER.
4.30
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.GOHAN & OMISOSHIRU"
STEAMED WHITE RICE & MISO SOUP
3.50
JAPANESE ANGEL HAIR PASTA CALLED "SOMEN".
PANFRIED WITH GARLIC, SESAME OIL, GITRLIC CHIVE,
SAKE & SOY SAUCE. ONE OF OUR ORIGINAL DISH.
8.80
:yuH
"GOHAN"
STEAMED WHITE RICE 2.OO
We reserve the right to refuse service to anyone.
Not responsible for items left on the promises.
Price subject to change without notice.
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5.00
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PLEASE ASK
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s.00
FOR OUR
OOLON?TEA
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6.00
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DRINK MENU.
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