Communal & Bar-style Seating Only
Lunch
Monday - Sunday
11:30AM - 4:00PM
Dinner
Sunday & Monday
5:30 - 10:00PM
Tuesday - Thursday
5:30 - 11:00PM
Friday & Saturday
5:30 - Midnight
Reservations Available
reserve@mtnvenice.com
Lunch
raw
- hirame. yuzu koshō, shio ponzu, shiso 20
- wild oregon albacore tataki. yuzu ponzu, crispy garlic, ginger, scallion 20
- local king salmon. pickled young ginger, wasabi, tamari shoyu 22
salad
- wild japanese aji sashimi salad. avocado, mustard greens, red onion, scallion, yuzu ponzu 18
- daikon salad. ume shiso dressing, toasted seaweed 10
- big sur sea vegetables. yuzu ponzu, olive oil, daikon, salted cucumber, red onion, sesame 13
- market lettuces salad. carrot ginger dressing, daikon, sesame salt, hemp seed 13
- roasted beets. karashi-miso dressing, mitsuba, myoga, soba furikake 11
temaki • hand rolls
- baja bay scallop. chives, ume daikon 18
- bigeye tuna. black garlic shoyu aioli, shichimi togarashi, kaiware, cucumber 20
- baja kanpachi. scallion, shiso, avocado, yuzu koshō 20
- veggie. cucumber, shiso, burdock root, avocado, yama imo, sesame, yuzu koshō 12
- natto. fermented soybean, yama imo, shiso, tamari, mustard, avocado, ume 13
- pork chashu. burnt ends, pickled cucumber, fermented chili sauce 15
vegetable
- erika’s pickle plate. cucumber, lotus root, daikon, shiso burdock root wrap, sprouting cauliflower, napa cabbage white kimchi 11
- tatsoi goma-ae. katsuo tsuyu, white sesame dressing, bonito flake 13
- caramelized japanese eggplant. shoyu, tōgarashi chili, scallion, white sesame 12
- broccolini karashiae. japanese mustard, ginger, tōgarashi chili, fresno 12
- roasted cauliflower. housemade fava tōbanjan 13
- grilled cabbage. aioli, bonito furikake, sweet potato vinegar 13
- charred japanese sweet potato. miso butter, scallion, bonito flake, togarashi 12
- baked mushrooms. yuzu butter, ponzu, sake 18
hot
- miso soup. red & white miso, tofu, wakame, scallion 5
- koda farms brown rice. bonito furikake, crispy seaweed 7
- fried chicken karaage. curry aioli, spicy slaw, lemon 13
- shiitake & kabocha gyoza. tofu, burdock root, tomato confit, shiso, miso 15
- peads & barnetts pork belly gyoza. red kimchi, ginger, scallions 16
- baked collar. house pickles, daikon oroshi, yuzu ponzu, lemon 22
binchōtan • charcoal grill
- black cod. miso, shichimi togarashi, lemon, scallion 17
- sake marinated jidori chicken wings. yuzu koshō, honey, sesame, chive 13
- mary’s duck breast skewer. shio koji, japanese mustard, chive 12
- mary’s chicken breast yakitori. shio kōji, ume, shiso pistou 12
- skirt steak skewer. shishito pepper, red miso, tōbanjan, cracked black pepper 13
- grilled ton toro skewer. pork cheek, white miso, lemon, scallion, togarashi 12
- lone mtn beef wrapped enoki mushrooms. shoyu tare, myoga, chive 22
donburi • koda farms brown rice bowl
- macro don. tofu & hijiki, pickled daikon, avocado, white kimchi, mushroom, sesame salt, ume 20
- natto don. tamari seasoned soybean, avocado, mountain yam, scallion, mixed seaweed, pickled ginger, cucumber, daikon sprout 20
- grilled saba don. red kimchi, grated daikon, marinated wakame, crispy nori, pickled ginger 24
- baked salmon oyakodon. miso, salmon roe, tosaka seaweed, grated daikon, pickled ginger, yuzu ponzu 26
- shio koji chicken thigh oyakodon. pickled daikon, scallion, caramelized onion, egg, marinated mustard green, spicy ginger 20
- grilled pork belly chashu don. kimchi, spinach, pickled ginger, fresno chili, scallion, soft egg 24
- braised wagyu short rib gyūdon. caramelized onion, wasabina, ginger, house pickles 24
ramen
- dungeness crab. tosaka seaweed, daikon, shiso, pickled chili, ginger, chives, wood ear mushroom 25
- jidori chicken & yuzu. thigh chashu, grilled onion, water spinach, shimeji mushroom, shoyu tomago, white sesame 22
- kombu shiitake. bamboo, wakame, grilled meiji tofu, marinated shiitake mushroom, tomato confit, tōbanjan, scallion, black sesame 20
- mtn house ramen. pork, chicken & duck consommé, napa cabbage, bean sprout, shoyu tamago, pork collar chashu, white sesame, toasted nori, pickled ginger 18
- peads & barnetts pork bone. belly chashu, mustard greens, moyashi sprout, pickled ginger, toasted seaweed, shoyu tomago 22
- kimchi. chicken meatball, charred black kale, poached egg, scallion, myoga 24
dessert
- black sesame gelato 8
- matcha & dark chocolate gelato 8
- japanese sweet potato & miso gelato 8
- kiwi sorbet 8
- caramel miso mochi 12
consuming raw or undercooked seafood or shellfish may increase your
risk of foodborne illness.
changes & modifications politely declined
a 20% mandatory service charge will be added to your check.
Dinner
raw
- local halibut yuzu koshō, shio ponzu, shiso 20
- wild oregon albacore tataki yuzu ponzu, scallion, crispy garlic, ginger 20
salad
- wild albacore sashimi salad avocado, spicy greens, shiso, red onion, caulilini, scallion 20
- tomato salad wasabi shoyu dressing, red shiso, toasted soba, gomashio, white sesame oil 13
- big sur sea vegetables. yuzu ponzu, olive oil, daikon, salted cucumber, red onion, sesame 13
- daikon. ume shiso dressing, toasted seaweed 10
- market lettuces. carrot ginger dressing, daikon, sesame salt, hemp seed 13
- suyo cucumber nama shoyu, black vinegar, crispy garlic, sesame oil 10
temaki • hand rolls (2pc)
- baja uni fresh wasabi, cucumber, daikon, scallion 24
- bigeye tuna. black garlic shoyu aioli, shichimi togarashi, yama imo, kaiware 20
- baja kanpachi. shiso, avocado, cucumber, scallion, yuzu koshō 20
- wild local salmon ume, white sesame, chives 20
- natto. fermented soybean, yama imo, shiso, tamari, mustard, avocado, ume 13
- veggie. cucumber, ginger, shiso, burdock root, avocado, yama imo, white sesame, yuzu koshō 12
- pork chashu. burnt ends, pickled cucumber, scallion, ginger, fermented chili sauce 15
vegetable
- erika’s pickle plate. cucumber, lotus root, daikon, caulilini, shiso burdock wrap, white kimchi 11
- miso soup. three blend miso, tofu, shiitake mushroom, wakame, scallion 5
- caramelized japanese eggplant. shoyu, tōgarashi chili, scallion, white sesame 12
- sautéed corn. shoyu butter, sudachi, cherry tomato, shichimi, chive 13
- roasted cauliflower. housemade fava tōbanjan 13
- grilled cabbage. aioli, bonito furikake, sweet potato vinegar 13
- sautéed tatsoi. sesame dressing, bonito flake, shoyu dashi 13
- charred japanese sweet potato. miso butter, scallion, bonito flake, shichimi 12
- seared okra ume, shiso, myoga 13
- baked mushrooms. shiitake, maitake, shimeji, eringi, nameko, yuzu butter, ponzu 18
- grilled shishito peppers three year aged miso, soba furikake 10
gyoza • handmade dumplings
- shiitake & kabocha. tofu, burdock root, tomato confit, shiso, miso 15
- peads & barnetts pork belly. red kimchi, ginger, scallions 16
plate
- grilled meiji tofu. nameko mushroom, water spinach, tsuyu, spicy daikon oroshi 13
- grilled saba. yuzu ponzu, daikon oroshi, scallion, ginger, white sesame 22
- natto chahan. koda farms brown rice, fermented soy bean, nameko mushroom, yuba, mustard greens, summer squash, cherry tomato 18
- porkbelly & squid chahan. koda farms brown rice, turnip greens, fish sauce, egg, fresno chili, ginger, sudachi 20
- baked collar. house pickles, daikon oroshi, yuzu ponzu, lemon 22
binchōtan • charcoal grill
- black cod. miso, shichimi togarashi, lemon, scallion 17
- sake marinated jidori chicken wings. yuzu koshō, honey, sesame, chive 13
- ton toro skewer. pork cheek, white miso, lemon, scallion, japanese dry spice 12
- mary's chicken breast yakitori. shio kōji, ume, shiso pistou 12
- mary's duck breast skewer. shio koji, japanese mustard, chive 13
- skirt steak skewer. shishito pepper, red miso, tōbanjan, cracked black pepper 13
donburi • koda farms brown rice bowl
- braised wagyu short rib gyūdon. caramelized onion, mustard greens, ginger, house pickles 24
- baked salmon belly oyakodon. miso, salmon roe, tosaka seaweed, grated daikon, pickled ginger, yuzu ponzu 26
ramen
- dungeness crab. tosaka seaweed, daikon, shiso, pickled chili, ginger, chives, wood ear mushroom 26
- shoyu duck. duck breast, tatsoi, nameko mushroom, crispy duck egg, scallion, pickled young ginger, white pepper 24
- jidori chicken & yuzu. thigh chashu, grilled young leek, water spinach, shimeji mushroom, shoyu tomago, white sesame 22
- kombu shiitake. grilled fresh bamboo, wakame, grilled meiji tofu, marinated shiitake mushroom, tomato confit, tōbanjan, scallion, black sesame 20
- mtn house ramen. pork, chicken & duck consommé, napa cabbage, bean sprout, shoyu tamago, pork collar chashu, white sesame, toasted nori, pickled ginger 18
- peads & barnetts pork bone. belly chashu, mustard greens, moyashi sprout, pickled ginger, toasted seaweed, shoyu tomago 22
- kimchi. chicken meatball, charred black kale, poached egg, scallion, myoga 24
Drinks
beer
- orion lager (okinawa) – drft. 10oz 7
- falls pale ale (san diego) – drft. 10oz 10
- bell’s amber (michigan) – drft. 10oz 10
- koshihikari echigo (japan) – 12oz can 8
- stillwater artisanal sake saison (baltimore) – 16oz can 9
- far yeast brewing tokyo white ale (japan) – 12oz btl 10
- maine beer "post ride snack" session ipa (maine) – 16oz btl 12
- long beach “milk the raspberry” sour ale (long beach) – 300 ml 20
- boochcraft hard kombucha (san diego) – 12oz 12
shōchū • distilled japanese spirit.
- toyonaga (rice) – 3oz gls. 13
- genkai iki (barley) – 3oz gls. 13
- beniotome (wheat/sesame) – 3oz gls. 13
- ikkomon (sweet potato) – 3oz gls. 13
shōchū cocktail
- o.d.g.f grapefruit, lime, togarashi (shaken, rocks) 14
- peak venice watermelon, hot pepper, lime (served long) 14
- haku-tiki pineapple, pistachio orgeat, lime, angostura (served long) 14
- tortoise plus foraged pine, sage, moshio salt, grapefruit twist (stirred, up) 14
- camp toasted plumwood, bitters, orange twist (old fashioned) 14
cold sake
- brooklyn kura sake (brooklyn) – drft. 3oz 12
- kokuryu junmai ginjo (forest floor) – 3oz gls. 12
- sohomare karakuchi junmai (mineral cut) – 3oz gls. 12
- tedorigawa iki na onna daiginjo (bright & balanced) 12
- kamoizumi summer nigori ginjo (unfiltered) – 3oz gls. 12
btl.s of sake
- koshi no iso muroka genshu junmai ginjo 85
- tamagawa kinsho daiginjo 90
- kitaya arabashiri junmai daiginjo 95
- sawanoi tokyo kurabito kimoto junmai ginjo 110
- tomio genshu junmai daiginjo 125
- masumi yumedono daiginjo 210
- miyosakae tenmi junmai daiginjo 275
wine
- thierry-webber kremstal, austria – riesling. ‘15 (stone fruit & rocks) gls. 14 – btl. 70
- pojer & sandri trentino, italy – muller-thurgau. ‘16 (clean & crisp) gls. 14 – btl. 70
- steen santa ynez valley, california. chenin blanc. ‘15. (fruit skin & hay) gls. 14 – btl. 70
- andrea occhipinti lazio, italy. grechetto. ‘18. (warming spices & ash) gls. 14 – btl. 70
- badalà rosato mount etna, italy – rosé. ‘17 (berries & smoke) gls. 14 – btl. 70
- james rahn dundee hills, oregon – pinot grigio ramato. ‘18 (umami) gls. 14 – btl. 70
- renaudin champagne, france. n.v. (toasted brioche) gls. 18 – btl. 90
iced
- grapefruit pop 6.5
- spicy ginger pop 6.5
- watermelon lime pop 6.5
- tumeric mandarin shrub 6.5
- coconut pistashio matcha horchata 6.5
- kukicha green tea 6
- oolong black tea 6
hot
- organic soba 6
- genmai matcha 6
- oolong 6
- hōjicha 6