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
1305 Abbot Kinney Blvd
Venice, CA 90291
4244653313
info@mtnvenice.com
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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.

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

raw
  • wild suzuki. shio ponzu, yuzu koshō, mitsuba 22
  • wild oregon albacore tataki. yuzu ponzu, crispy garlic, ginger, scallion 22
  • 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
  • tomato salad. wasabi shoyu dressing, red shiso, toasted soba, gomashio, white sesame oil 13
  • daikon salad. ume shiso dressing, toasted seaweed 10
  • big sur sea vegetables. yuzu ponzu, olive oil, daikon, salted cucumber, red onion, sesame 13
  • suyo cucumber. tamari shoyu, black vinegar, crispy garlic, sesame oil 10
  • market lettuces salad. carrot ginger dressing, daikon, sesame salt, hemp seed 13
vegetable
  • erika’s pickle plate. cucumber, lotus root, daikon, shiso burdock root wrap, sprouting cauliflower, napa cabbage white kimchi 11
  • seared okra. umeboshi, shiso, myōga 13
  • sautéed corn. shoyu butter, sudachi, cherry tomato, shichimi, chive 12
  • grilled shishito peppers. three year aged miso, soba furikake 10
  • choy sum goma-ae. sesame dressing, bonito flake, shoyu dashi 13
  • caramelized japanese eggplant. shoyu, tōgarashi chili, scallion, white sesame 13
  • 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
temaki • hand rolls
  • baja kanpachi. scallion, shiso, avocado, yuzu koshō 20
  • baja bay scallop. chives, ume daikon 18
  • wild local king salmon. ume, white sesame, chives 20
  • bigeye tuna. black garlic shoyu aioli, shichimi togarashi, kaiware, cucumber 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
hot
  • miso soup. red & white miso, tofu, wakame, scallion 5
  • fried chicken karaage curry aioli, spicy slaw, lemon 13
  • katsu sando breaded pork shoulder, tonkatsu sauce, cabbage, pickles, milk bread 15
  • katsu plate breaded pork shoulder, tonkatsu sauce, cabbage, pickles 15
  • 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
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 26
  • 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
  • sweet potato gelato 8
  • peach & grape sorbet 8
  • caramel miso mochi 12

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

MTN is taking the Coronavirus very seriously. Our staff is following CDC best practices for food preparation and there is no evidence of COVID-19 being transmitted via food.

With that said, our food preparers are taking the following steps:
 

  • All food preparers are thoroughly washing hands, keeping arms clean, following cleaning procedures with >20 seconds rinsed under warm water.
  • Cooking and preparation surfaces are kept sanitary throughout each shift.
  • We are working with the best food suppliers in the country, who are proactively following CDC guidelines and aligning themselves with current best practices.