Ordering from

Izakaya Tora

Vegan. Sea salt.

Garlic and soy sauce.

Made with fish stock.

Furikake and bonito with sesame ginger glaze.

Vegan. Green onion, micro greens, and yuzu miso dressing.

Spicy. Sakura sauce, unagi sauce, and serrano pepper.

Vegan. Fresh guacamole and micro greens.

Japanese fried chicken with yuzu mayonnaise.

Deep fried pork gyoza with truffle ponzu sauce.

Bacon, shrimp, scallop, benishoga, and cabbage with Japanese mayonnaise, and okonomiyaki sauce.

Furikake with sakura sauce.

Green onions and bonito flakes with tempura sauce.

Octopus balls. Takoyaki sauce, japanese mayonnaise, bonito, and anori.

Ponzu sauce and salad

Ponzu sauce and salad

Japanese, mustard soy, and truffle oil.

Japanese A5 Wagyu with sea salt and pepper

Deep fried pork cutlet with katsu sauce and mayo.

Deep fried pork tempura with yuzu miso dressing.

Vegan, gluten free. Wakame, sesame seeds and gobo.

Spring mix, lettuce, carrot, cucumber and ginger dressing

House salad with crispy salmon skin and ginger dressing

Raw. House salad with assorted fresh sashimi and ginger dressing

Spicy tuna roll and rock shrimp tempura on top.

Soft shell crab , cucumber , avocado , gobo, crab meats and eel sauce

Bluefin tuna , spicy tuna, salmon , yellowtail , white fish, cucumber wrap and ponzu sauce

California roll top with salmon , bluefin tuna , yellowtail , whitefish, avocado and sweet mustard sauce

Salmon avocado cream cheese inside. Salmon on top and sweet mustard sauce

Spicy tuna and cucumber inside. Topped with seared albacore, jalapeno, crispy onion, and japanese dressing

Shrimp tempura, crab, avocado, cucumber and top with spicy tuna, serrano, eel sauce and spicy mayo sauce

Eel, cucumber, crab and topped with avocado and eel sauce.

Crab, avocado, topped with baked salmon, masago, green onion and eel sauce

Crab, avocado, cucumber, topped with baked scallop, masago, green onion and eel sauce

Shrimp tempura, avocado, cucumber, crab and eel sauce top with tempura flakes.

Amberjack and cucumber inside, topped with avocado, chopped softshell crab, green onion, crispy onion and tobiko, spicy mayo and eel sauce

Salmon, avocado inside wrapped with soy paper, topped with bluefin tuna and lemon sliced and yuzu citrus sauce

Shrimp Tempura, avocado, cucumber, imitation crab, topped with eel, spicy mayo, eel sauce and crunch.

Cucumber, gobo, sprouts, inari, topped with avocado and crunch with yuzu citrus.

Salmon, avocado, cream cheese, with eel sauce, spicy mayo, masago, and green onion.

Spicy

(House-made chicken meatball)

Served with rice, furikake, kizami nori, sesame oil, shiso, green onions, benishoga, masago, micro greens, and ikura

Served with rice, furikake, kizami nori, sesame oil, shiso, green onions, benishoga, masago, micro greens, and ikura

Served with rice, furikake, kizami nori, sesame oil, shiso, green onions, benishoga, masago, micro greens, and ikura

Served rice, furikake, kizami nori, sesame oil, shiso, green onions, benishoga, masago, micro greens and ikura

Yellowtail yuzu kosho, serrano, cilantro, and ponzu

Halibut, truffle, sea, salt, olive oil and ume vinaigrette

Seared salmon seasoned with cajun, butter, chili, crispy fried onion and yuzu citrus

Crispy chip with albacore, house made chili paste, serraño shichimi and japanese soy

Fresh scallops with uni, black truffle, shiso leaf, caviar, volcano salt and yuzu soy

Blue crab wrapped with salmon, cucumber, truffle, tobiko, shichimi & miso vinaigrette

Kaiware sprouts wrapped with seasoned seared bluefin tuna, tobiko,arare and truffle onion soy

Seared scallops with cucumber, white truffle, tobiko, cucumber and yuzu citrus

Sea bass, avocado, masago, sesame oil, seaweed and furikake

Ikura, uni, shiso, sesame oil, tobiko, seaweed and furikake

Blue crab, uni, caviar, furikake and sesame oil.

Salmon, ikura, furikake, avocado

Toro, uni, shiso. ikura, caviar, sesame oil, furikake and seaweed.

Bluefin, chutoro, otoro and chopped toro uni

Salmon, salmon belly, seared salmon and spicy salmon

Halibut, black snapper, red snapper and engawa

Spicy kimchi soup with assorted vegetable, pork belly and udon noodle

Creamy chicken soup with assorted vegetable and udon noodle

Stir-fried udon noodle (beef or chicken) and sunny side up egg

Stir-fried udon noodle with bacon and rock shrimp in kimchi carbonara sauce

Stir-fried udon noodle in creamy uni sauce and topped with fresh uni, tobiko and caviar

Fruity aroma from rice and ginkgo yeast. The whole mouth feel is gently refreshing bubbles like champagne

Light Matcha flavor with milky and sweet honeydrew flavor with a hint of pistachio

The strawberry flavor is all natural, containing no flavoring agents or acidifiers. This strawberry flavor is added to a mellow nigori that has been a local favorite for 50 years

The light to medium body delivers a splash of fruit flavors. Because it's unfiltered it has an opaque, creamy color and thicker texture, which help it pair easily with spicy, savory, and intensely flavored meals

Medium bodied , earthy & smooth, kimoto style junmai that pairs excellent with food

Smooth, clean & slightly dry. Sweet aroma of rose and mandarin orange

Has all the finest qualities og Ginjo. Refreshing ginjo flavor that spreads throughout your mouth and leaves a refreshing aftertaste

"Spectacular" Uplifting aroma of fresh fruits such as honeydew, strawberry and peach

Creamy, semi-dry, bright & lively

A refreshing, full bodied, round flavor has a collection of sweet aromas including grape juice, cotton candy and a hint of lemonad. This sake has a plenty of body to accompany its bold flavors, fruity notes to balance the heat from the chili and pairs well with kushiyaki

On the nose are notes of lemon peel, cocoa and crème brulee, accompanied by a crisp, light and a refreshing palate with honeycomb, nougat and white raisin. Recommended pairings: Oysters, tuna, sashimi, suhi, green salads, tempura vegetables, lightly spicy food, chicken. "To me, Ginjo is like the first day of Spring with its warm rays of sunshine" Régis Camus

"Demon Slayer" Good acidity meets good flavor hints of peach and tangerine in a fluid that has a presence in the palate

Say hello to one of the most polished sakes in Japan. This sake has been milled to 23% and it is in a class by itself. With a nose of grapes, flowers, strawberries and mineral water the flavor is as luscious as the aroma. Look for hints of brown sugar, fleshy plums and minerals. The flavor washes over your tongue like a gentle waterfall deep in a secluded forest, and a trickles away into a long, satisfying finish. If you like having nothing but the best, you'll love drinking Dassai "23"

Den means "tradition", referring to the tradition way this sake is brewed. Katsuyama is a sake brewery that was established in 1688 to brew upscale sake enjoyed by the feudal lords of the Sendai domain

Begins with delicate floral, grape, apple and lush tropical fruit on the nos. The palate is vibrant, rich and aromatic with flavors of early summer pears, wild red berries and muscat grapes. " Daiginjo is like walking in a lovely Japanese palace with a large goblet of flowers, surrounded by elegance, refinement and the floral aromas" - Régis Camus. Recommended pairings: uni, ankimo and sweet shrimp

Utilizing a rare Ume (Plum) called Beni (Red) - Nankoubai this umeshu has a striking acidity and freshness on the palate with almond skin notes on the nose. Not only meant as a digestif, this umeshu pairs brilliantly with meat or fish dishes

Seared salmon with artichoke truffle and yuzu mayo chopped salmon, avoado.

Spicy tuna, gobo,, bluefin tuna, kizami wasabi, yuzu citrus sauce, and lemon slices.

Chopped yellowtail, green onion, serrano, cilantro, and ponzu.

Sake with yuzu and sprite.

Lychee, champagne.

Sake, Strawberry syrup, Strawberry, and lime.

Sake, Shiso Leaves, lime, Cane sugar.

Cabernet, Passion fruit juice, and Seasonal fruits.