Trattoria Nakamura-Ya

Italian restaurant, 5040 W Spring Mountain Rd #5, Las Vegas, NV

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Vegetarian Tomato Sauce or Garlic Oil — Sweet pepper, Japanese mushrooms, tomato, broccoli, potato and eggplant Vegan
• Premium Uni Santa Barbara — 25g / Wood Tray 60g
• Canadian Salmon — 6pc
• Octopus Carpaccio — with Wasabi Mayo Small / Regular
• U.S. Wagyu Beef Carpaccio — Small/ Regular
• U.S. Wagyu Beef Tartar
• Linguine or Fettuccini Premium Uni Tomato Cream Sauce
• Spaghetti or Linguine “Ikasumi” Squid Ink
• Linguine Seafood Pescatore Tomato Sauce
• Fettuccini Smoked Salmon & Scallop ‘Tarako’ — Smoked salmon, scallop and “Tarako” salted cod roe, cream sauce
• Fettuccini Parma Prosciutto Carbonara — Served with white truffle extra virgin olive oil and cheese, yolk-cream sauce
• Linguine Wafu Vongole or Vongole Red — “Wafu” Japanese-style Manila clams and Japanese basil, garlic white wine sauce
• Ravioli Pink Sauce — Stuffed spinach & ricotta cheese
• Spaghetti Wafu Miso Carbonara — Pancetta, fried burdock, green onions and sesame, “Miso” yolk-cream sauce
• Spaghetti “Mentaiko” Carbonara — Pancetta and “Mentaiko” spicy cod roe, yolk-cream sauce
• Spaghetti Wafu Kurobuta Sausage & “Kinoko” — Japanese mushrooms, white onion and seaweed, Japanese-style soy sauce broth
• Spaghetti Wafu Manila Clam & “Tarako” — Manila clams, cod roe, sprouts, Japanese basil and seaweed, Japanese-style broth
• Spaghetti Wafu Calamari & “Mentaiko” — Spicy cod roe, sprouts, Japanese basil and seaweed, Japanese broth
• Linguine Spicy “Jidori” Chicken & Bell Pepper Tomato Sauce
• Linguine Scampi & Mushroom Cream Sauce or Tomato Cream Sauce
• Linguine Spicy Eggplant & Bacon Tomato Sauce
• “Kinoko” Meat Cream Sauce — Meat sauce with U.S. Wagyu beef & “Kohaku” Pork cooked w/Japanese mushrooms, tomato cream sauce
• U.S. Wagyu “Harami” Outside Skirt Steak — with Balsamic Soy Sauce
• Sautéed Chilean Seabass — Fried Kale, Caper with White Wine Sauce
• U.S. Wagyu Beef & “Kohaku” Pork Hamburg Steak — with Demi Glaze Sauce
• Mille-feuille Style “Mugi Fuji” Tonkatsu — Deep-fried thinly sliced pork with mozzarella cheese inside, served on top of tomato sauce
• Grilled “Mugi Fuji” Pork
• Pork-Loin “Mugi Fuji” Tonkatsu
• Grilled “Jidori” Chicken “Kinoko” Cream Sauce
• Grilled “Jidori” Chicken
• Grilled Canadian Salmon — with Orange Olive Oil

Starters

• Grilled Kurobuta Sausage
• Italian Spring Roll — Deep-fried spring rolls stuffed with mozzarella cheese, prosciutto, and basil
• Bruschetta Nakamura-ya Style — Toasted homemade baguettes topped with tuna & spicy cod roe; octopus, avocado with wasabi mayo; and anchovy oil topped with fresh mozzarella cheese
• Fried Oyster — with chef’s special tartar sauce
• Crab Cream Croquette
• Takoyaki — Batter cooked in ball shapes with octopus inside
• Fried “Jidori” Chicken — with balsamic dressing
• Baby Octopus Karaage — with herb salt
• Jumbo Soft Shell Crab — with fresh herb balsamic sauce
• Pan-Fried Calamari — with lemon garlic sauce & almonds
• Green Mussel “3 Ways” Escargot Style — Baked with spicy cod roe, sweet miso, parsley butter in an escargot dish
• Antipasto Platter — Prosciutto & Assorted Cheese
• Garlic Bread
• Green — Served with your choice of Miso, Ginger, Wasabi Mayo, Balsamic or French dressing
• Fresh Tomato and Basil — Sliced tomato, garlic anchovy, and sliced onion with French dressing
• Grilled Chicken & “Kinoko” Japanese Mushrooms — with Ginger dressing
• Shabu Shabu — Thinly sliced premium “Mugi Fuji” pork with Miso dressing
• Caprese — Campari tomato & fresh mozzarella with Balsamic dressing
• Snow Crab Meat — Shredded cheese & olives with French dressing
• Frutti di Mare — Assorted seafood with French dressing

Desserts

• Soy Milk Panna Cotta — with black sugar sauce
• Black Sesame Blancmange — with strawberry sauce
• Tiramisu — Chef’s original homemade
• Dolce Sampler — Panna cotta, Blancmange, and Tiramisu on one plate
• Kinako-Warabi Mochi — Mochi powders in sweet soybean flour topped with almonds with green tea gelato on the side
• Green Tea Gelato

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