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

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

VALLE
Opens Wednesday 5/6
11:30 am – 7: 30 pm daily
Follow @valle.venice on Instagram for updates & specials
Available for takeout either through the Toast Takeout app or website and by phone-in
Curbside pickup available
Delivery via Doordash starting May 8th

In our continued efforts to evolve while serving the Venice community, we are excited to open a pop-up concept called Valle, a Mexican restaurant inside the MTN space. Chef Juan Hernandez of Gjelina and Chef Pedro Aquino from MTN are collaborating to create a menu with roots in Oaxaca, specifically designed for to-go and delivery. From the sourcing of ingredients to the techniques and flavors, this restaurant is consistent with our group’s strong ties to southern Mexico.

Valle will be open starting Wednesday, daily from 11:30 am – 7:30 pm. This opening naturally integrates all of today’s safety protocols and will offer curbside pickup & no contact delivery. We’re excited to get staff back to work, for this new beginning, and look forward to serving you.