Takao in Los Angeles

Kagoshima prefecture

Kagoshima‎ prefecture

Kagoshima prefecture

Nagasaki prefecture

Kumamoto prefecture

Tuna,‎ yellowtail, salmon, shrimp, white fish and spicy tuna roll

Tuna, yellowtail, salmon, shrimp, white fish, albacore and California roll

Tuna, yellowtail, salmon, albacore, shrimp, white fish, salmon eggs and egg omelet Served on top of rice

Chef’s choice of best sushi and rolls. About 9 PC and one roll

Louis Latour Premier Cru 2008

Comte Lafond 2004

Joseph‎ Drouhin Premier Cru 2007

Pauilac 2005

Graves Pessac Leognan 2004

Pauilac 2005

With sauteed vegetables.

With sautéed vegetables.

Black cod that has been marinated in Saikyo miso for 4 days. Served with sautéed vegetables

With sautéed vegetables.

With seasonal vegetable Grilled with your choice of teriyaki sauce or sea salt

Traditional white thick noodles

A thin white noodle famous in Japan for it’s premier taste and texture

Traditional Japanese buckwheat noodles

Green tea buckwheat noodles

Wakame seaweed buckwheat noodles

Tuna, yellowtail, salmon, albacore and white fish

Chef’s choice of best sashimi

Sashimi, tempura, chicken teriyaki with cucumber and shrimp Su-no-mono"

Sashimi, grilled 1sh, tempura, and crab and cucumber salad

Zinfandel napa 2004 pennino

Isosceles paso robles 1999/2001

Home ranch santa cruz 2001

Napa 2007

3 shrimp, white fish and vegetables

Shrimp and vegetable tempura with sweet tempura sauce over rice

A Japanese specialty of battered, deep-fried shrimp served with a Tempura dipping sauce.

Sonoma 2008

Oregon reserve series 2006

Napa 2007

Mendecino 2008

Cuvee‎ Natalie 2006

Cuvee Erizabeth 2006

Katherine 2006

Known as “the phantom sake” due to its elusive nature Limited in availability. Bottle 720 ml

Delicate yet full of flavor, evoking the taste of pure spring water

Chardonnay Russian river 2007

Chardonnay Russian river 2006

Chardonnay Russian river 2005

Chardonnay‎ Napa 2006

Chardonnay Russian river 2007

Chardonnay Sonoma 2005

Chassagne‎ Montrachet 2007

Sauvignon‎ Blanc Napa Asatsuyu 2008

Pinot Noir Carneros 2007

Pinot Noir Carneros 2008

Pinot Noir Santa Maria Valley 2007

Cabernet Napa 2006

Cabernet Napa 2005

Red Wine Geyservill 2006

Element Red Wine Napa 2002

Cabernet Napa 2004

Cabernet Paso Robles 2007

Young soybean pods boiled and lightly salted.

Grilled skewers of tender chicken served with Teriyaki sauce or sea salt. Also available with shrimp 8. Scallops 12

A Japanese specialty of battered, deep-fried shrimp served with a Tempura dipping sauce.

Six different varieties of seasonal vegetables prepared in a traditional Japanese style.

A delightful variety of shrimp and vegetables prepared Japanese style.

Sliced, grilled eggplant topped with scallops, shrimp and crab meat with sweet spicy miso and a spicy mayonnaise.

Marinated in a naturally sweet Sai-Kyo miso from kyoto.

Japanese jumbo scallops grilled with soy sauce and sake, served with sushi seaweed and hot Japanese chile pepper.

Snow crab leg meat, green onion, and smelt eggs all grilled with a spicy mayonnaise sauce.

Mixed mushrooms, asparagus and sliced Truffle sauteed with a light soy sauce.

8pc‎ sushi and one cut roll

Ten pieces or Sushi and a tuna roll assortment

Tuna, yellowtail, whitefish, salmon and albacore

Succulent boneless chicken breast and thigh served with TAKAO's special teriyaki sauce. Served with sautéed seasonal vegetables.

Shrimp, white fish, scallop and seasonal vegetables prepared Japanese tempura style.

7oz lobster tail and seasonal vegetables prepared Japanese tempura style.

Choice of salmon, black cod, red snapper, yellow tail or halibut

A fresh mix of baby greens with TAKAO's special miso dressing

Fresh baby spinach and tiny sardines in a Yuzu based dressing.

Varieties of seaweed with a special Ponzu dressing (Sea weed only)

Fresh seared tuna sashimi on a bed of mix baby greens in a special onion soy sauce dressing

Grilled‎ supreme salmon skin with mixed baby greens and dried pink bonito flakes

sliced seasonal tomato, sliced onion and fresh basil in Takao's special soy sauce dressings

Carol’s Vineyard Napa 2009

Russian River North Coast 2005

Reserve Napa 2006

Cuvee 128 Mendocino 2008

Asatsuyu Napa 2008. Half Bottle

Lovely at first sip, multi-layered, a perfect finish.

Excellent sake yeast, call Kyokai No. 7, which is now used in the majority of breweries in Japan. Nanago has pure flavor that captures the essence of Masumi made from the best Shinshu-area Miyama Nishiki-rice. Nanago is super-premium “daiginjo Junmai” sake brewed with superior Masumi Yeast 7 using the traditional “Yamahai Zukuri” method

Elusive, Subtle, impeccably balanced. Bottle 720 ml

A truly light sake with sweetness, delicacy and finesse. Bottle 720 ml

(Yamagata prefecture). Super-premium age sake the freezing point in 5 year

Smooth and mellow (Five year super cold mature Sake.)

Bethnia, Wales

“Okuden-Kanzukuri”‎

“Koshiki-Junzukuri”

“Den-shu” Well-built, firmly dry with woody shiitake aroma. limited in availability

Full-flavored, cleanly balanced, with a deep, lasting finish

Bottle 300 ml

Napa 2005

Napa 2007

Russian river 2006

Santa Cruz 2006

With grated radish in Ponzu sauce

Sautéed in sesame oil and light soy sauce

With light soy sauce

With black bean sauce.

Takao’s‎ spicy tuna mix with smelt eggs and green onion on takao special crispy taco shell

freshly sliced Ahi tuna. avocado ginger, cucumber and green onion wrapped in soybean paper and served with sweet spicy miso. wasabi pepper and a creamy spicy mayo sauce

Thinly sliced halibut sashimi with salt, black pepper, chives, garlic, and pink peppercorn topped with yuzu and olive oil

Thinly sliced sashimi with truffles, chives and ginger topped with hot olive oil Sashimi choices: halibut. salmon scallop or tuna

Cubed seared tuna toro sashimi with takao's miso fresh wasabi tamari soy sauce and sesame sauce

Chopped tuna Tori onions and wasabi mixed with light soy sauce topped with caviar

Tuna. yellowtail, salmon, crab, cucumber, onion and avocado served in soy paper Served with ponzu sauce, wasabi pepper sauce. spicy miso sauce and spicy mayo

Thinly sliced albacore sashimi with sliced vegetables served with ponzu sauce

Fresh seasonal big eye or blue fin buna sashimi (Ask server r availability)

Sake made only with rice and rice Koji. ”Pure rice Sake”

Sake with a limited addition on brewer’s alcohol

The highest grade of sake “ special brewer’s Sake”

Great Ginjo

Pure rice Ginjo

Pure rice great Ginjo

Un pasteurized. “Live” Sake generally served cold

Sake for which the yeast starter (moto) was made by the

Yama-hai method. A close relative of Kimoto

Non filter Sake

“Old‎ Sake” Aged or matured Sake

Etoile 2001

Etoile 2001 Rose

NV

815 Oakville 2006

Napa 2004

Napa Artemis 2005

Napa 2001/2007

Napa 2005

Napa liberty selection 1995

Napa 2001

Napa‎ reserve 1999

Napa 2000

Napa‎ 2005

Montebello santa cruz 2001

Napa 2004

A unique approach to the junmai genre, this is a Ginjo sake in all but name, using Yamada-nishiki, The most sought-after brewing rice, with a 55% polishing ratio. It possesses a powerful profile, With dense rice flavor and complex intermingling of beguiling flavors that defies easy description. Medium-bodied, cleanly balanced, with a deep, lasting finish.

Koshi-no-kanbai holds a privileged position in the sake world. As one connoisseur put it, “Koshi-no^kanbai does not so much exhibit a certain flavor as a certain philosophy.” From the first sip it displays a variety of subtle, ineffable flavors, which converge and diffuse just on the edge of the mind’s awareness. It s elusive nature has given Koshi-no-kanbai the nickname “The phantom sake.” Bottle 500 ml

Delicate yet full of flavor, reticent but at the same time engaging. “Kin-muku” is the state of the art in Junmai Ginjo sake brewing. It has an evocative flavor to chew on, a slight natural sweetness and, underlying it all, the taste and feel of clear, pure spring water. Impeccably balanced, effortlesslyr ealized and very rarely encountered: annual overseas allocation is 36 cases/year

Delicately flavored, astonishingly subtle, impeccably balanced, this legendary label is the despair of sake critics in Japan, who confess that its flavor is impossible to describe. Layered nuances of enjoyment unfold on the palate for a full five seconds after the first sip. Appreciating this complex sake is more in the nature of an intellectual exercise: each taste asks the sake drinker more questions than it answers. Bottle 500 ml