Tamayura

Japanese restaurant, 4 E 43rd St, New York, NY

VeganScore 80 · 5 vegan main dishes

Menu

Mains

• Cucumber Roll Vegan
• Avocado Roll Vegan
• Natto Shiso Roll Vegan
• Ume Roll — Pickled plum, shiso, and cucumber Vegan
• Kanpyo Roll — Sweet simmered gourd Vegan
• Wagyu Tableside Yakiniku — 3 oz sirloin, A5 wagyu prepared tableside with seasonal accents
• Kinmedai Nabe — 3 oz belly, delicately simmered in refined house dashi
• A5 Wagyu Nabe — 3 oz rib eye, gently simmered in refined house dashi
• Steamed Abalone — Large abalone gently steamed with red wine, served with house charcoal salt
• Tuna Roll — Aged tuna with house soy
• King Salmon Roll
• Baby Yellowtail Roll — With scallion
• Toro Scallion Roll — Fatty tuna with scallion
• Narabi Uni Roll — Hokkaido uni
• Seasonal Uni Roll — Santa Barbara uni
• Eel Roll — Broiled eel with cucumber
• Anago Roll — Salt-broiled sea eel (no sauce)
• Ikura Roll — Salmon roe with brown sugar
• A5 Wagyu Roll — Seared A5 Wagyu kizami wasabi
• Futo-maki — 5 pcs. Traditional thick roll with Otoro, Kampyo, Tamago, and Oshinko. A classic maki with rich texture and balanced sweetness.
• Hako-zushi — 6 pcs. Pressed sushi with salmon, tuna, and buri, layered with house-made shiso leaf and fermented soybeans. Traditionally pressed in a wooden mold.
• Yuzu Kosho Roll — 5 pcs. Baby Yellowtail, Cucumber
• Aburi Salmon Roll — 8 pcs, King salmon, Yuzu Pickle, topped with aburi salmon and Wasabi Sea Salt
• Tamayura Roll — 5 pcs Shima Aji, King Salmon, madai Mixed with house-made spicy garlic crunch.
• Zuke Akami — Aged Bluefin Tuna
• Chutoro — Medium Fatty Tuna
• Toro — Fatty Tuna
• 100 Toro — Premium Fatty Belly
• Haragami Toro — Upper Belly Cut
• Kama Toro — Collar Belly Cut
• King Salmon
• Trout
• Salmon
• Aburi King Salmon — Seared Salmon Belly
• Hamachi — Yellowtail
• Buri — Mature Yellowtail
• Hiramasa — King Amberjack
• Shima Aji — Striped Jack
• Madai — Sea Bream
• Hirame — Fluke
• Akadai — Red Snapper
• Kinmedai — Golden Eye Snapper
• Kinki — Channel Rockfish
• Ika — Squid
• Tako — Octopus
• Uni — Sea Urchin
• Botan Ebi — Sweet Shrimp
• Smoked Ebi — Smoked Shrimp
• Kuruma Ebi — Steamed Japanese Prawn
• Ebi — Jumbo tiger prawn
• Hotate — Scallop
• Kokutō Ikura — Brown Sugar Salmon Roe
• Unagi — Freshwater Eel
• Anago — Sea Eel
• Sawara
• Saba — Mackerel

Starters

• Aged Miso — 3-Year aged Kyoto miso Vegan
• Edamame — With sea salt Vegan
• Mini Sashimi Salad — Chef's selection of salmon, tuna and buri, organic Japanese seaweed, kombu shoyu, lightly dressed
• Kampachi Arare — Wasabi seaweed, charcoal salt
• Botan Ebi Ume — Crunch, chopped yellowtail, sweet shrimp, plum paste & seaweed
• Ocean Trout Truffle — Fresh truffle & truffle ponzu
• Toro Agari — Fatty tuna wrapped with chopped toro & oshinko
• Oyster Shooter — Kumamoto oyster, ikura & tobiko
• Toro Mazé — Toro with squid, kizami wasabi, salmon roe & uni
• Shiromi Ushiojiru — Slowly cook white-fish heads and bones for more than eight hours to extract the natural flavor and richness while keeping the soup light and clear.
• Yuzu Trio — 2 Pieces. Seared monkfish liver with sea scallop crisp cucumber Yuzu pickle kizami wasabi

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