Tomo Japanese Restaurant

(6 pc california roll & tempura)

Roasted‎‎ mango tonkatsu sauce

Trimmed hangar steak

Breast meat

9 pieces over sushi rice

Assortment of sashimi

Choice of 2 rolls

Udon (thick & chewy) or soba, (thin) rich dashi broth, 2 tempura shrimp & steamed vegetables

Big eye

Sweet shrimp w/ deep fried head

With shiso

With smelt egg & crunchy

Steamed‎‎ lobster, yuzu mayo, smelt eggs, avocado, cucumber, scallion

6 pc california roll & tempura

Sushi grade Scottish salmon

4 pieces of shrimp & vegetable

1 california roll & 6 pieces

Sushi & sashimi combination, 1 california roll

Choice of 2 rolls from below

Big eye

Sweet shrimp w/ deep fried head

With shiso

With smelt egg & crunchy

Avocado,‎‎ shiitake, asparagus, cilantro wrapped in soy paper, red beet sauce

Yellowtail tempura, roasted garlic, micro greens, sake gorgonzola sauce

Cucumber, avocado, flying fish egg sauce

Chocolate mousse, flourless chocolate tort

Alternating layers of crepes & cognac whipped cream

Naturally sweet & nutty edamame from the chiba region of Japan

Served w/ yama-imo (Japanese sticky yam) , scallions, pink peppercorn, shiso, crushed pistachios, balsamic glaze

Shrimp, asparagus, shiso in a spring roll wrapper, deep-fried, tomo salsa.

Scallion, sweet mustard-spiced miso

Order by the piece, sweet miso marinade, broiled, boston lettuce, garlic chips.

Thinly sliced fluke, cilantro, dot of hot sauce, ponzu jelly

The second most prized pice of fish after the belly, salmon, hamachi, kimme-dai, or japanese snapper

Grilled w/ ginger dashi sauce or tempura- hot & jalapeno sauce, yuzu salt

Seared, scallions, ponzu jelly

6 slices of kampachi sashimi, garlic, thinly sliced serrano pepper, yuzu soy sauce.

Seared beef or tuna, ginger, scallions, shiso, garlic ponzu

Ginger dressing

Seared tuna & albacore, avocado, sesame onion dressing

Soft shell crab tempura, yuzu-garlic dressing

Discover the legend that is kobe beef from japan. Not to be confused w/ cows that have been bred w/ wagyu & raised in the kobe style. Kobe beef has the purity of the bloodline, superior fat marbling, tender & delicate texture, bright color of the lean & a brilliant quality & luster to the fat. It is simply the best in the world. It is an 8 oz-10 oz ribeye prepared simply; seasoned w/ fresh cracked pepper, himalayan pink sea salt & grilled. Ask for teriyaki or garlic ponzu. Excellent w/ fresh wasabi (additional fee) or soy sauce

8‎ Oz black angus NY strip, Sansho, teriyaki demi-Glace

1 spicy tuna roll, 6 nigiri, 12 sashimi

Six shrimp, five vegetables

18 pc sashimi assort over a bed of sushi rice

Yellowtail tempura, roasted garlic, red pepper, micro greens, sake gorgonzola sauce

Yamagobo, bonito flakes, radish sprouts, & cucumber

Seared‎‎‎ scallop, arugula, spicy mayo, smelt egg, shiitake, avocado

Steamed lobster, yuzu mayo, smelt eggs, avocado, cucumber, & scallions

Avocado, shiitake, asparagus, cilantro wrapped in soy paper & red beet sauce

White tuna

(New style) seasoned w/ garlic, ginger, scallions, yuzu-ponzu, seared w/ extra virgin olive & sesame oil

Cucumbers,‎ white truffle oil, pink sea salt, tomo salsa

Medium-rare sea urchin tempura wrapped in shiso & seaweed, sea salt, yuzu, tomo salsa

Yuzu aioli

Served hot, produced from superior quality, highly milled sake rice. Higher acidity that pairs well w/ sushi.

6 oz (hot or cold) - slightly dry, light bodied, clear & light taste.

6 oz (hot or cold) - slightly dry, light bodied, soft, clear refreshing taste, fresh aroma.

500 ml - very dry, medium bodied, rich flavors of ripe oranges combined w/ a smooth finish.

720 ml - slightly dry, medium bodied, bright, medium-bodied. Green apples, nuts, & a soft finish.

500 ml (non-pasteurized sake) brewed w/ pure soft water; clean, fresh; touch oily & sweet.

(Hot‎‎ or cold) - dry, full bodied, nose of spice, tropical fruit, mint w/ full mango, rice, & nougat flavor.

500 ml - all of the brightness of yuzu. Soft acidity & light sweetness

300‎ ml - slightly dry, light bodied, soft, clear refreshing taste & fresh aroma.

375 ml - slightly sweet, light bodied, well-balanced, hints of nectar, melon & grape

720 ml - slightly dry, full bodied, clean, soft fruitiness, solid essence of apples.

720 ml - unpasteurized, very oily & coats the mouth. Licorice, toasted wheat; unique

180 ml - first daiginjo sake made in the history of japan. Elegant aroma, dry yet mellow flavor.

720 ml - has a delicate nose w/ a medium bodied that finishes crisp & clean

720 ml / 300 ml - dry, light bodied, graceful aroma & well-rounded flavor. 88-46

720‎‎ ml - melon on the palate & flowers on the nose

720 ml - elegant & fragrant sake, filled w/ aroma of pears, peaches, & melon w/ crispy finish.

720 ml - yeast mash dryness, candy like sweetness, hints of licorice & spice

720 ml - 35% mill rate, magnificent aroma, soft, elegant, complex

720‎ ml - milled 40% complex sake, violets & strawberry & layers of peach, melon, berry flavors.

Sonoma‎ county, california

Champagne, France 750 ml

Champagne, France 750 ml

Champagne, France 750 ml

Mosel, Germany

Alsace, France

Stellenbosch, South Africa

Rias‎ baxias, Spain

(sauvignon‎ blanc) France

Napa valley, california

(organic, n/a marsanne, rousanne, chardonnay) France

Monterey, california

Napa valley, california

(chardonnay) chablis, France

Caneros, california

Napa valley, california

Sonoma, california

Provence, France

France

Napa valley, california

Willamette, oregon

Willamette, oregon

Santa‎ maria valley, california

Santa barbara, california

Lodi, california

Napa valley california

Sonoma valley, california

Napa valley, california

California

France

Alexander valley, california

Rhone, France

Sweet edamame

Served w/ yama-imo (japanese sticky yam) , scallions, pink peppercorn, shiso, crushed pistachios, balsamic glaze

Shrimp, asparagus, shiso in a spring roll wrapper, deep-fried, tomo salsa.

Seared, scallion, sweet mustard-spiced miso

Sweet miso marinade, broiled, hydroponic boston lettuce, garlic chi ps.

Thinly sliced fluke, cilantro, sriracha, ponzu jelly

3pc kimme-dai that melts in your mouth & 3 pc assorted veg

(Monkfish liver) seared, scallions, ponzu jelly

Six slices of kampachi sashimi, garlic, thinly sliced serrano pepper, yuzu soy sauce

Ginger‎‎ dressing

Shrimp & sesame-miso dressing

8 oz sushi grade Scottish salmon, wild mushroom teriyaki demi-glaze

16 pc chef’s choice

Usually colorado lamb chops are seasoned w/ garlic & thyme. That’s ok, but my grilled lamb chops are seasoned w/ sansho.

One‎‎ california roll, eight pieces of nigiri

100% all natural, airlline chicken breast, tomo’s teriyaki demi-glaze

Yellowtail tempura, roasted garlic, red pepper, micro greens, sake gorgonzola sauce

Fried calamari, shiso, roasted red pepper, asparagus, squid ink sauce

Chopped toro, scallions w/ shiso

Seared scallop, arugula, spicy mayo, smelt egg, shiitake, avocado

Cucumber, avocado, crab stick

Asparagus‎‎ & spicy mayo

Steamed lobster, yuzu mayo, smelt eggs, avocado, cucumber, & scallions

(New style) seasoned w/ garlic, ginger, scallions, yuzu ponzu, seared w/ extra virgin olive & sesame oil

Cucumbers, white truffle oil, pink s ea salt, salsa

Medium-rare sea urchin tempura wrapped in shiso & seaweed, s ea salt, yuzu, tomo salsa

Yuzu aioli

A california style beer; thick creamy head; malty, earthy lager-like beer

Belgian dark strong pale ale, bright, nutty, malty & spicy beer

Skyy blood orange, yuzu, lemongrass simple syrup, sparkling sake

Hangar 1 buddha hand, lemongrass simple syrup, lemon juice

Anestasia vodka, st germain

Skyy pineapple, svendka vanilla pineapple, luxardo

Bulleit whiskey, yuzu juice, lemon simple syrup

Nikka 12, d’usse VSOP, herb saint, bitters

Chocolate mousse, flourless chocolate tort

Vanilla ice cream, whipped cream

Fresh‎‎ mango jelly, coconut panna cotta

Japanese citrus

Savory green tea w/ a hint of cream & sweetness. A great non-alcoholic after dinner drink

Bailey’s, kahlua, grand marnier

Nikka‎‎ 12, kahlua

Sesame miso dressing

Sweet miso marinade, broiled, hydroponic boston lettuce, garlic chips Tempura

Usually seasoned w/ garlic & thyme, however we use sansho for coolness