Hando

$39 Per Person

Restaurant will donate $5 from each dinner sold. Food Bank will provide 15 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)

First Course

Salmon Sashimi

Scottish salmon*, pickled wasabi

Shrimp Karaage

white shrimp, sesame seeds, togarashi, scallions, pineapple chili salsa

Vegetable Bao

steamed bao, mushroom, bamboo shoot, onions, crispy garlic chili oil

Second Course

Lamb Skewers

lamb, fermented soy marinade, miso crumble, spinach, shiso vinaigrette

Branzino Skewers

Mediterranean seabass, sesame miso sauce

Shiitake and Eggplant Skewers

shiitake mushrooms, Japanese eggplant, sesame miso, aonori

Third Course

SPICY TUNA, YELLOWTAIL, OCEAN TROUT, UNAGI

spicy tuna hand roll – tuna*, scallions, spicy miso; yellowtail – yellowtail*, scallions, nigiri; ocean trout – ocean trout*, radish sprouts, micro-cilantro, fried shallots, yuzu soy; unagi – freshwater eel, carrot, sesame seeds, basil teriyaki

BLUE CRAB, SCALLOP, FRIED OYSTER, SHRIMP KATSU

blue crab – blue crab mix, yuzu tobiko, micro-cilantro; scallop - Japanese sea scallops, yuzu tobiko, togarashi; fried oyster – panko fried oyster, bell pepper, green onion, micro-cilantro, yuzu kosho aioli; shrimp katsu – panko fried shrimp, cucumber, katsu sauce

ASPARAGUS, BRAISED DAIKON, MUSHROOM, YASAI

asparagus – asparagus, sesame miso; braised daikon – soy braised daikon, fried shallots, scallions; mushroom – enoki, beech, shiitake, kaiware; yasai – bell pepper, cucumber, spinach, carrot, kaiware, fried shallots, micro-cilantro, black sesame aioli

Note

*Eating raw or undercooked foods may increase the risk of foodborne illness.

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Vegetarian (V)

First Course

Vegetable Bao

steamed bao, mushroom, bamboo shoot, onions, crispy garlic chili oil

Wagyu Gyoza

wagyu beef, shiitake mushroom, shallots, scallions, ponzu

Branzino Skewers

Mediterranean seabass, sesame miso sauce

Second Course

SPICY TUNA, YELLOWTAIL, SALMON

spicy tuna hand roll – tuna*, scallions, spicy miso; yellowtail – yellowtail*, scallions, nikiri; salmon – salmon*, sesame seeds, nikiri

BLUE CRAB, FRIED OYSTER, SHRIMP KATSU

blue crab – blue crab mix, yuzu tobiko, micro-cilantro; fried oyster – panko fried oyster, bell pepper, green onion, micro-cilantro, yuzu kosho aioli; shrimp katsu – panko fried shrimp, cucumber, katsu sauce

BRAISED DAIKON, MUSHROOM, YASAI

braised daikon – soy braised daikon, fried shallots, scallions; mushroom – enoki, beech, shiitake, kaiware; yasai – bell pepper, cucumber, spinach, carrot, kaiware, fried shallots, micro-cilantro, black sesame aioli

Note

*Eating raw or undercooked foods may increase the risk of foodborne illness.

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.