Our Menu
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| Lunch Menu | Dinner Menu | Mitch's Famous Rolls | Sushi | Sashimi |
| Aburage fried tofu pouches prepared by cooking in sweet cooking sake, soy sauce, and water. |
| Aemono Vegetables or meats mixed with a dressing or sauce |
| Agari A Japanese sushi-bar term for green tea |
| Agemono Fried foods either deep-fat fried or pan-fried |
| Aji Spanish mackerel, horse mackerel |
| Aji-no-moto Monosodium glutamate(MSG) |
| Aji-no-tataki Fresh Spanish mackerel. |
| Akagai Red clam or ark shell. |
| Akami Lean tuna, cut from the back of the fish. See also maguro. |
| Ama-Ebi Sweet shrimp, usually served raw. |
| Ana-kyu-maki conger eel-and-cucumber rolls |
| Anago Conger eel (saltwater). See also unagi. |
| Ankimo Monkfish liver. |
| Anko-nabe Monkfish stew. |
| Aoyagi Yellow round clam. |
| Awabi Abalone |
| Ayu Sweetfish. |
| Basashi Horse sashimi. |
| Battera - Zushi oshi-zushi topped with mackerel |
| Beni shoga Red pickled ginger |
| Biiru Beer. |
| Bonito English word for the Japanese Katsuo. |
| Buri Adult yellowtail |
| Buta Pork |
| California Roll Crab meat (or fake crab meat sticks), smelt or flying fish roe, avocado. |
| Chakin - Zushi vinegared rice wrapped in a thin egg crepe. |
| Chikuwa Browned fish cake with a hole running through its length |
| Chirashi - Zushi Bed of sushi rice with other ingredients mixed on top. |
| Chirashi sushi Bed of sushi rice with other ingredients mixed on top. |
| Chutoro Medium fatty tuna, from the upper belly. See also toro and otoro. |
| Chutoro - maki marbled-tuna roll |
| Daikon Giant, long white radish, sweeter than round, red radishes. |
| Dashi Basic soup and cooking stock made with kombu and katsuoboshi |
| Doburoku A thick, soupy sake. |
| Donburi A large bowl for noodle and rice dishes |
| Ebi Boiled Shrimp. See also Ama Ebi |
| Edomae - Zushi same as nigiri-zushi |
Engawa
The muscle that controls the fin on halibut or the meat surrounding the
muscle in a scallop
| Fugu Blowfish. Toxic if improperly prepared |
| Fugu-chiri Cooked, sliced raw fugu meat in a stewpan.Blowfish soup. |
| Fuki A fibrous vegetable often simmered in broth. |
| Fukusa sushi A type of sushi which is wrapped in a crepe. |
| Funamori Boat wrap, an alternate name for Kakomi sushi. |
| Futo - maki a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables |
| Futomaki Large roll. |
| Gari A sushi-bar term for pickled ginger |
| Geoduck Mirugai, is the American Pacific northwest. |
| Geta The wooden block used at a sushi bar as a plate for gari, wasabi and smaller pieces of sushi. |
| Gobo Long, slender burdock root |
| Gohan Plain boiled rice |
| Goma Sesame seeds |
| Gomoku sushi Alternate name for chirashi-sushi. |
| Gunkan maki Battleship roll, an alternate name for Kakomi sushi. |
| Gyoza Pan-fried and/or sautTed and/or steamed, stuffed wonton or other wrappers, akin to potstickers |
| Gyu Tataki Beef tataki. |
| Hamachi young yellowtail |
| Hamachi-kama yellowtail collars, often served broiled |
| Hamaguri clam |
| Hamo Pike conger. Usually cooked |
| Harusame Thin, transparent bean gelatin noodles |
| Hashi Chopsticks |
| Hatahata Sandfish. |
| Hichimi togarashi Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds |
| Hijiki Black seaweed in tiny threads |
| Hikari-mono Fish sliced for serving with the silver fish skin left on. Typical of iwashi, aji, sayori, sanma, kohada |
| Himo "fringe" around an ark shell |
| Hirame Halibut. See engawa. |
| Hocho General Japanese term for knives |
| Hokkigai Surf clam. |
| Hotatagai Scallops. |
| Ika Squid. |
| Ika-geso Squid's tentacles. |
| Ikura Salmon roe. |
| Inada very young yellowtail |
| Inari-Zushi vinegared rice and vegetables wrapped in a bag of fried tofu |
| Ishikari-nabe Salmon stew with sake. |
| Iso-don. Bed of sushi rice with other ingredients mixed on top |
| Itamae The sushi (or other Japanese) chef. |
| Iwana Char. |
| Iwashi Sardine. |
Ji-
Prefix: locally made or caught
| Kaibashira eye of scallop or shellfish valve muscles |
| Kaiware daikon-radish sprouts |
| Kaiware - maki daikon-sprout roll |
| Kajiki Swordfish. See mekajiki. |
| Kakomi sushi Nigiri sushi wrapped to hold in less solid ingredients. Also called Gunkan maki (battleship roll) and Funamori (boat wrap). |
| Kamaboko Fish cake made from pounded whitefish mixed with cornstarch, formed into a sausage shape and cooked |
| Kampyo dried gourd that comes prepared in long, translucent brown strips like fettuccine. |
| Kani Crab meat. |
| Kani-kamaboko Fake crab meat. |
| Kanimiso Green contents of a crab's head. |
| Kanpachi Very young yellowtail |
| Kanpyo Dried gourd strips |
| Kanpyo - maki pickled-gourd rolls |
| Kappa Cucumber, when used in a roll. |
| kappa - maki cucumber-filled maki-zushi |
| Karei Flounder, flatfish. |
| Katsu A cutlet.Katsu refers to fried foods made coated with bread crumbs, as opposed to tempura, fried foods coated with batter. |
| Katsuo Bonito fish. Bonito is actually an English word for a fish related to the Skipjack |
| Katsuo-boshi Dried bonito fish |
| Kazunoko herring roe |
| Kimachi A small fish from the yellowtail family. |
| Kinome Leaves of the Japanese prickly ash (sanshoo), used in soups and to flavor simmered foods |
| Kohada Gizzard shad. |
| Koi Saltwater carp. |
| Kombu Kelp, possibly dried; a kind of seaweed, in sheet form |
| Konbu Kelp, possibly dried; a kind of seaweed, in sheet form |
| Konnyaku Gelatinous, rubbery oblong cake made from the snake palm plant |
| Kuro goma Black sesame seeds |
| Kurodai Snapper. |
| kuruma-ebi prawn |
| Langostino A small shellfish about 1 inch long that have a strong shrimp flavor. |
| Maguro Tuna. See also Akami, Tekka, Toro. |
| Maguro-temaki tuna temaki |
| Makajiki blue marlin |
| Make sushi/Norimake A roll made with nori seaweed on the outside, a layer of rice, and a core of vegetables or other fillings |
| Maki-mono vinegared rice and fish (or other ingredients) rolled in nori seaweed |
| Maki-Zushi vinegared rice with insertions, rolled up in Japanese seaweed. Most maki places the nori on the outside, but some, like the California roll, place the rice on the outside. |
| Makisu Mat made of bamboo strips to roll up makesushi or norimake sushi |
| Manju Sweet bun filled with an |
| Masu Trout. See nijimasu, rainbow trout. |
| Meji (maguro) young tuna |
| Mekajiki Blue marlin / swordfish. |
| Meshimono Rice mixed with meat or vegetables |
| Mirin Sweet rice wine for cooking |
| Mirugai Long neck clam. Sometimes called Geoduck. |
| Mitzutaki Cooked in liquid Usually, mizutaki includes tofu and vegetables cooked in water |
| Mochi Sweet glutinous rice cakes |
| Mochigome Mochi rice |
| Mochiko Sweet glutinous rice flour |
| Murasaki Sushi bar term for soy sauce |
| Mushimono Steamed foods |
| Nabemono One-pot meals |
| Nama- Prefix: (food) raw, (beer) draught. |
| Nama-tako Fresh or raw octopus. |
| Nanami togarashi Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds |
| Nasu Eggplant |
| Natto - maki sticky, strong-tasting fermented-soybean rolls |
| Negi A Japanese onion, resembling a leek, but thinner |
| Negi-Toro chopped and mixed negi-onion and toro. |
| Negitoro - maki scallion-and-tuna roll |
| Neta Sushi bar term for the fish topping in nigiri sushi. |
| ni-ika squid simmered in a soy-flavored stock |
| Nigiri sushi pieces of fish, shellfish, or fish roe over vinegared rice balls. |
| Nigiri-Zushi pieces of fish, shellfish, or fish roe over vinegared rice balls. |
| Nihon Shu Sake, rice wine |
| Niika Cooked Monterey squid. |
| Nijimasu Rainbow trout. Usually cooked unless live |
| Nimono Simmered or boiled foods |
| Nori Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi |
| Nori - maki same as kanpyo-maki; in Osaka, same as futo-maki |
| Nori-tama sweetened egg wrapped in dried seaweed |
| Ocha Tea |
| Odori-ebi Dancing shrimp, Ama Ebi served living. |
| Ohba Japanese beefsteak plant |
| Ohitsu A special bowl to keep rice warm |
| Okonomi-Zushi Home-style Nigiri sushi. |
| Onigiri Balls made with plain steamed rice with various stuffings, possibly wrapped in nori |
| Oshi-Zushi Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish |
| Oshibori rolled up hot towel served to sushi bar customers. |
| Oshinko Pickled vegetables, usually cucumber |
| oshinko - maki pickled-daikon (radish) rolls |
| Oshiwaku Wooden box with top |
| OshiZushi sushi rice and other ingrediants pressed into a box or mold |
| Otoro Fattest tuna, from the lower belly. See toro and chutoro. |
| Otoro - maki fatty-tuna roll |
| Pan-joon Very light scallion Korean pancake with spicy dipping sauce |
| Philidelphia Roll Salmon (sometimes fresh, sometimes smoked), cream cheese, and some sort of vegetable filler. |
| Ponzu Sauce made with Japanese citron |
| Rainbow Roll Alternate name for Tazuna sushi. |
| Renkon Lotus roots |
| Saba Mackeral. |
| Sake Rice wine. Also smoked salmon (different accents) |
| Sanma A Japanese mackeral. |
| Sansho Japanese pepper, made from the leaf of the prickly ash. Very good with cooked green beans |
| Sashimi raw fish served chilled, sliced, and arranged without rice. |
| Sato-imo Taro root |
| Sawagani Small crabs, about as big as the first joint of your thumb, served grilled and whole |
| sawara Spanish mackerel |
| Sayori Springtime halfbeak. |
| Seigo Young sea bass. |
| Senbei Thin, crisp rice crackers flavored with soy sauce or other seasonings. |
| Shako Mantis shrimp. |
| Shamoji Plastic or wooden flat spoon or spatula to serve rice |
| Shari A sushi bar term for sushi rice |
| Shichimi togarashi Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds |
| shima-aji another variety of aji |
| shime-saba mackerel (marinated) |
| Shira-uo Whitebait, icefish or salangid. |
| Shirako Sperms sacs of the cod fish. |
| Shiratake Translucent rubbery noodles |
| Shiro goma White sesame seeds |
| Shiro Maguro Albacore tuna. |
| Shiromi seasonal "white meat" fish served as sushi/sashimi which are relatively white in color, for example, tai, hirame, karei. |
| Shirumono Generic Japanese term for soup. Also refers to thick soup |
| Shiso Japanese (or Asian) mint. Red or green. May be used as a wrapper |
| Shochu Spirit made from potatoes or rice, usually around 25-40% alcohol. |
Reviews
I visited Toro for the first time last week and had the good fortune of sitting at the sushi bar. Mitch -- the sushi chef -- is adorable. Watching him make the rolls was perhaps even a better show than Benihana. He obviously takes great pride in his food, and it shows. The gyoza is mouth-watering and the rolls are great (mostly signature rolls that you can't find anywhere else.