Sushi Neko

6 pieces of assorted nigiri sushi (Chef Selection) . 2 pieces of a California Roll & 2 pieces of a Big Roll

Sushi rice wrapped in seaweed

Avocado, sesame seeds, and sushi rice wrapped in seaweed

Pickeled daikon radish and sushi rice wrapped in seaweed

Avocado, Cucumber, Crab Salad. Outside: sesame seeds

Tuna, wasabi. Outside: seaweed

Yellowtail, spicy sauce, green onion, chili sauce. Outside: seaweed

Cream Cheese, Shrimp, Masago, Spicy Sauce, Cucumber, Green Onion. Outside: seaweed

Salmon, cream cheese, asparagus. Outside: seaweed

Salmon, lemon, masago, green onion, spicy sauce. Outside: seaweed

Tempura shrimp, avocado, cucumber. Outside: masago

Cucumber and Avocado. Outside: freshwater eel, eel sauce, sesame seeds

Inside: Freshwater Eel, asparagus, cream cheese. Outside: Salmon, avocado, masago, spicy mayo, eel sauce, green onion and sesame seeds

Salmon, Spicy Sauce, Avocado

Crawfish, spicy sauce, masago, green onion, sesame oil. Outside: seaweed

Fried squid rolled in bread crumbs, spicy sauce, green onion, masago. Outside: seaweed

Freshwater eel, cucumber. Outside: tempura flakes, eel sauce

Tempura shrimp, cream cheese, spicy sauce. Outside: crab salad, tempura flakes, tobiko, eel sauce

Tempura shrimp, cucumber. Outside: freshwater eel, avocado, shrimp, masago, eel sauce

Shrimp, asparagus, avocado, cilantro, sesame seeds, wasabi mayo, horseradish sauce. Outside: seaweed

Yellowtail, jalapeno pepper, masago, nuclear sauce, cilantro

Tempura shrimp, tuna, masago, chili sauce, cucumber, avocado. Outide: japanese mayo

Tuna mixed with soy sauce, sesame oil, japanese mayo, japanese pepper, flying fish roe, and rolled with cilantro, jalapeno pepper, avocado, gobo, and green onion

Fried calamari, avocado, spicy sauce. Outside: baked crawfish, japanese mayo, green onion, eel sauce, japanese pepper

Seared tuna, spring mix vegetables, spicy sauce, green onion, masago. Outside: eel sauce, sesame seeds

Salmon, cream cheese, avocado

Spicy crab salad, cucumber, avocado. Outside: tuna, avocado, wasabi mayo, chili sauce, sesame mayo, yuzu tobiko

Tempura (salmon and cream cheese) , tempura shrimp, masago, spicy sauce

Soft shell crab, cream cheese, cucumber, masago, avocado. Outside: eel sauce, sesame seeds

Tuna, cilantro, masago, chili sauce

Crab sticks, japanese mayo, chili sauce, cilantro, cucumber, cream cheese. Outside: albacore, pine nuts, black sesame seeds, eel sauce, habanero masago

Fried jalapeno, asparagus, green onion. Outside: marinated grilled beef with spicy sauce, eel sauce, wasabi sauce, sesame seeds

California roll topped with baked spicy scallops, masago, green onion, sesame seeds

Cucumber, masago, green onion, cream cheese, spicy sauce. Outside: freshwater eel, eel sauce, sesame seeds

Tuna, sesame oil, green onion, japanese pepper, soy sauce

Tuna with nuclear sauce, and green onion

Sea urchin, yuzu sauce, quail egg, green onion. Outside: lemon. (Served in shot glass)

Tempura lobster, crab stick, flying fish roe, chili sauce, cilantro. Outside: avocado, eel sauce, black sesame seeds. Also served with side of seaweed salad, radish, cucumber, lobster meat, spicy sauce, and flying fish roe

Yellowtail-sashimi served with lemon, jalapeno slices, cilantro, served in ponzu sauce

Try It Seared!

1 california roll, 8 pieces nigiri sushi (chef's selection) , 1 piece tamago, miso soup

1 roll of your choice and 1 of each of the following: tuna, yelllowtail, albacore, salmon, smoked salmon, halibut, smoked trout, mackerel, crab, octopus, squid, shrimp, sweet shrimp, freshwater eel, sea eel, egg omelet, smelt roe, salmon roe, flying fish roe, sea urchin (when in season) , scallop, quail egg, fatty tuna (when available) , white tuna

Albacore, Salmon, Halibut, Smoked Salmon, Octopus, Shrimp, Freshwater Eel, Tamago, Cucumber Roll, California Roll, New York Roll, Philadelphia, Tempura Roll, Spider Roll, Rock N Roll, 1/2 Big Roll, Spicy Tuna Roll

Crispy Golden Fries tossed in a Sweet caramelized Soy Sauce, Togarashi, Jalapenos and Wasabi Aioli

Crispy Brussel Sprouts with Chinese Sausage, Spicy Hoisin, Cotija cheese, Peanuts and Puffed Rice Noodles

Deep fried marinated crispy chicken, seasoned salt, pepper, lemon wedge, sliced jalapeno

Lump Crabmeat with Neko special seasoning served with sweet chili sauce and wasabi aioli

Pounded Ribeye filled Spinach and Green Onions, grilled then Sliced and Served with House Made Tonkatsu

Deep fried calamari with our Szechwan spices, Sliced Jalapenos and Wasabi Aioli sauce

House made Edamame Chili-Lime Hummus, Grilled Pita

Wok Flashed Shishito Peppers & Asian Sausage tossed in House made Gochujang Sauce and Toasted Sesame Seeds

Creamy and smooth with a hint of sweet and fruity. Suntory Japanese Haku Vodka, Midori Melon Liqueur, Pineapple juice with a beautiful topping of whip cream and cherry on top

An Old Fashion take on the classic 'Between The Sheets' cocktail. Remy Martin 1738 Royal Cognac, Bacardi Rum, Fresh Lemon Juice, Demerara Simple served over a large rock and finished with a Flamed Orange Expression and Luxardo cherries

Bulleit Bourbon, Aperol, Simple Syrup, Fresh Lemon Juice, Garnished with Fresh Mint

Our take on a Japanese Mule, made with Suntory Haku vodka, Gekkeikan sake, Dashfire Mr. Lee's Secret Bitters, lemon juice, cucumber shrub, and ginger beer. Get one now, they go fast!

Tequlia infused with roasted shishito peppers and a hint of toasted sesame seeds, Cointreau orange liqueur, lime, agave simple, & a Togarashi salted rim

Ketel One Botanical "Grapefruit & Rose" Vodka, St. Germain, Grapefruit juice, Fresh Jalapeno

Grey Goose Essence white peach & rosemary, ginger beer & lime

Carafe for one or to share. Junmai, Dry with good minerality

Shot of Hot Sake, dropped in Sapporo Beer. "Ichi...Ni...San...Sake Bomb!"

Neko style fried rice with egg and topped with scallions

Crispy Pork Tenderloin, House-made Curry Sauce, Steamed Rice, Asian Pickles

Julianne Vegetables, Diced Chicken, Stir Fry Sauce, Udon Noodles, Toasted Sesame Seeds, Green Onions

Distilled from barley and aged in oak bourbon whiskey barrels, creating a mellow taste and golden color. Nose is mainly wood, barrel notes. Tastes of toasted vanilla and green rye spices. Pair with grilled red meat or Chef J's charcuterie board. Good gateway for those who love bourbon/whiskey/scotch

This vibrant green, original melon liqueur explodes with the fresh flavor of Japanese melons

The Japanese Craft Vodka. Haku is the premium Japanese craft vodka. Made with 100% Japanese white rice, the name Haku means "white" in Japanese. The word can also be read as "brilliant". Filtered through bamboo charcoal, Haku has an unparalleled soft, round, and subtly sweet taste

With an emphasis on the Japanese pear, "Nashi", this special product of Tottori prefecture draws upon 9 botanicals; juniper berries, coriander seed, orange peel, yuzu peel, Japaneseginger, green tea, cherry blossom and black pepper

Blend of imported malt and grain creates a rich and round flavor ending with a sharp, bright finish. Gentle aromatics of raw honey, old temple incense, dried herbs and hint of sherry barrels. Delightful to use in cocktails or our Japanese Highball

Luminous. Delicate. A transparency that unveils complexity. Color: Amber Tasting Notes - Nose: Rose, lychee, hint of rosemary, mature woodiness, sandalwood. Palate: Honey like sweetness, candied orange peel, white chocolate. Finish: Subtle, tender long finish, with hint of Mizunara (Japanese oak)

Looking for something fruity, easy-drinking and unique, look no further than Akashi Ume Plum Whisky, inspired by the traditions of Umeshu (Plum Wine) . Freshly harvested, Japanese Ume (ooh-meh) sour plums are added directly to matured barrels of Akashi (white label) Whisky and aged for approximately 6-10 months depending on the season. Akashi Ume can be sipped neat, on the rocks, served with soda. Tasting Notes - Bright plum notes with hints of apricot, raisin jam, and honey. Smooth and sweet with a touch of acidity on the finish

Tasting Notes; Nose / Aroma / Smell Grapes, Sherry, peat. Flavor / Taste / Palate Peppery, cherry, toffee, honey, ginger spice. Finish Long, crisp, rounded. Mars Shinshu Iwai Tradition Whisky is named after Kiichiro Iwai, also known as "The Silent Pioneer of Japanese Whisky," Iwai-san and former mentor of Masataka Taketsuru, the founder of Nikka and Suntory Whisky. Iwai sent Taketsuru to Scotland to learn the art of whisky-making. And he became the first Japanese to learn the art, Taketsuru returned to Japan, presenting a Whisky-making report -the Taketsuru Notes- to Iwai. This special Japanese blend is distilled with the waters that pass through granite rock, which is high in natural minerals. Iwai is a blended Whisky, made of both single malts, grains, and blended Whiskies. This mixture is then aged in a combination of ex-Bourbon, ex-Sherry, and ex-Wine casks, creating a perfect trifecta of harmonious flavor. Shinshu's Whiskies are quality manifestations of their longstanding history of distilling. "Kame no kou yori toshi no kou": "Wisdom gotten from age is better than the shell of a tortoise." With age comes wisdom, and damn good Whisky

Tasting Note: Nose: Lemon curd and buttery grain sweetness, with mint white chocolate and fragrant wood. Palate: Fresh, oily malt, with hints of orange and sherry influence alongside creamy coconut. Finish: Lasting notes of chocolate and creamy vanilla. Here we have a blended whisky, Shinobu, which translates as "perseverance" or "patience" in Japanese. A marriage of 50% malt and 50% grain whisky, it's first matured in sherry and bourbon casks before a finishing period in Japanese Mizunara oak adds nice buttery and woody notes

Tasting Notes: Nose: aromas of yuzu, sugar snap pea and apple cider donut. Palate: shows notes of cocoa, fresh mint, and waffle with a rounded mouthfeel, in part from the soft water source. Finish: showcases more sweet baking spice notes with pink peppercorn and barley. Sunday's Whisky is aged 3-9 years at cask strength in mostly ex-bourbon casks, with some whisky being aged in port, sherry, and wine casks to allow Yamaguchi-san to perfect the blend utilizing the varying flavors that each cask has imparted. The diurnal temperature shifts of Koriyama allow the casks to expand and contract to accelerate the process of aging. The whisky is then blended before adding the pristine, alkaline water from the nearby springs of Koriyama

Tasing Notes: Nose: Basil, green apple, honey. Palate: Grapefruit, green grapes, peppermint, thyme. Finish: Subtly sweet and spicy finish with a hint of vanilla oak, white pepper and ginger. A blended whisky from Suntory's three distilleries: Yamazaki, Hakushu and Chita. Toki has a different composition to another Suntory blend, Hibiki, as its main components are Hakashu single malt and Chita grain whisky.b Toki' means 'time' in Japanese. Try it in our signature highball

Yamato was created by Aiko Importers after contacting one of the largest distilleries in the Yamanshi Prefecture and learning of excess barrels of Japanese Whisky that had not been assigned to a market and could be acquired. Aiko, under Japanses authority, was able to contract for this whisky, and developed the Yamato label to be bottled exclusively as a Small Batch Japanese Whisky. This whisky is a blend of malted barley Scotch whisky and selected Japanese grain that was grown in the Yamanashi Prefecture. The cold winters and fiery summers gives a rich flavour quality to the grain. The unique geographical location allows the whisky an intense maturation period, thereby losing a considerable amount as the "angel's share". To maintain the products natural character it is non-chill filtered. It is a blend of 3-8 year old whiskies aged in Mizunara Oak barrels. Tasting Notes: Nose: Distinctly confident liquorice-bourbon notes with near perfect bitter-sweet balance; burnt honeycomb and toffee also abound.Taste: Outstanding richness and sheen to the enormous barley-oak sweetness; again there is big bourbon influences with all the associated liquorice and molasses sugar. The barley adds an extra dimension. Finish: Long, wonderfully layered oak, offering variations on the sweet/dry theme, with some creamed toffee at the death

Due to Eigashima's coastal climate, Akashi whiskies impart a unique briny quality that is especially apparent in the Akashi Single Malt. Aged approximately 5-8 years in ex-Bourbon, sherry, brandy and barley casks, this whisky's prominent notes of salted caramel and subtle peat boasts a long, buttery finish. Tasting Notes - Salted caramel, yellow apple, brown sugar, angelica fruits, mild peat

Tasting Notes Nose / Aroma / Smell A deep and rich perfume of jasmine and honey. Flavor / Taste / Palate A delicate balance of vanilla and mint with a sweet hint of toasted wood and cardamom. Finish Smooth and satisfying. Kurayoshi 18 Year Old Pure Malt Whisky is the most significant Whisky produced by Matsui Shuzo so far. It's their top-of-the-line dram, and one of the older Malts available from any producer in Japan. It's a 100% malted barley Whisky, sourced from distilleries around Scotland, before making their way to Japan, where it is blended with Japanese Whisky, aged and cut to proof with the legendary volcanic stone filtered waters of Tottori Prefecture

Tasting Notes: Nose / Aroma / Smell The delightfully floral aroma wraps around notes reminiscent of Sake. There's prominent oak and fruit on the nose as well. Flavor / Taste / Palate It's a deep and complex one. The brandy-cask sweet fruit notes are obvious on the palate with green apples and pears especially prominent. The oak spice rounds it up nicely. Finish Finishes long with fruity, rice, and oak notes slowly fading. There's a unique family-run distillery on the southern Japanese island of Kyushu, near the source of the Kuma River, that was founded in 1872 and goes by the name Ohishi. We all know that the Japanese take their Single Malts seriously ― and so do we ― but this one is a special case. For starters, it's not a Single Malt at all, as it's made from rice! Where distilleries usually use malted barley, Ohishi uses Japan's favorite grain to create this superb cousin of Sake or Shochu. The 6th generation Master Distiller Kazunori Oishi doesn't settle for just any old type of rice either: apart from their own hinohikari rice they also use local mochi rice as well as organically-farmed gohyakumangoku, where koi carp are employed for weed control

Tasing Notes: Nose: Basil, pine needle, green apple. Palate: Sweet pear, mint, kiwi. Finish: Green tea, subtle smoke. Straight from the untouched forests, soft and crisp waters and mountains of the Southern Japanese Alps, it is no wonder that Hakushu is a "green and fresh" whisky. Created by the dream for a new type of whisky of Keizo Saji, the second master blender, the unique taste made in distinct four seasons in high altitude is praised by the most curious whisky connoisseurs and lovers of gastronomy. Its crisp and vibrant feel, unique in a single malt whisky, enlivens and liberates your senses

Tasting Notes: Nose / Aroma / Smell Balanced with berry, lemon grass, and dark chocolate. Flavor / Taste / Palate Citrus zest and field greens on the front palate with Sherry and young strawberries on the back. Finish Medium length and lightly tart. Matsui Shuzo Distillery was founded in 1910 northwest of Kyoto on the facing the Sea of Japan in Tottori Prefecture. Importantly, the distillery is within sight of Mount Daisen — a volcanic peak rising more than a mile above the surrounding fertile plains. This is significant because the spring water used to distill their Sake, Shōchū, and Whisky and bring it to proof has filtered through volcanic stone for eons — resulting in significant purity and a unique, soft mineral composition

Spring mix, cherry tomatoes, sliced cucumbers, and carrots, with a side of house made ginger dressing

Ahi tuna seared to rare with black sesame seeds on top a bed of spring mix, hot spicy sesame ginger sauce

Little neck Clams cooked in House Miso Broth, Green Onions

Coconut vanilla bean custard, caramel, chocolate and fruits

Deep fried vanilla ice cream ball, raspberry, chocolate sauce, fresh whipped cream

Layer chocolate mousse & chocolate cake with raspberry and chocolate sauce

Layers of white, light and dark chocolate mousse

Crispy seared french cut chicken breast, sautéed caramelized shiitake, edamame, carrot with teriyaki sauce, garnish with crisp fried onion

Seared rare, sautéed pickled vegetables, red wine & soy reduction, plum gelée

14oz NY steak grilled to perfection of your style served with Neko pommes frites, garlic herb butter, Asparagus