Medo Woodstock

Shiso, gobozuke, takuan, kanpyo, shiitake, cucumber, mushroom, avocado and sesame seeds

cucumber, avocado, crab stick, kanpyo, gobozuke, tamago, takuan, oboro

tuna, yellowtail, salmon, avocado wrapped in cucumber

Fried local blue oyster Mushroom tempura with avocado and topped with eel sauce

Shrimp tempura & avocado inside, topped with snow crab salad sauced with eel sauce & wasabi mayo

spicy salmon, cucumber, topped with tuna, garnished with tempura flakes and seven spice powder

California Roll topped with eel and avocado garnished with eel sauce and sesame seeds

Shrimp tempura and avocado roll, topped with spicy tuna, eel sauce, and spicy mayo

salmon, tuna, yellowtail, avocado with masago on the outside

California roll topped with shrimp, tuna, salmon, yellowtail, white fish and avocado and garnished with tobeiko

snow crab salad roll topped with toro and wagyu torched and sauced with wasabi mayo garnished with tobeiko

Japanese sweet potatoes deep fried golden brown, sauced with spicy mayo and tonkatsu sauce garnished with furikake and scallions

Organic blue mussels sautéed in shallots and garlic, steamed in sake, finished with yuzu kosho and teriyaki sauce, garnished with scallions

lightly boiled green soy beans in pod tossed in sea salt to finish

seared grass fed beef thin sliced and served over shredded daikon garnished with grated ginger, scallions, Shiso leaves and sesame seeds sauced with ponzu sauce

choose from a selection of beef or vegetable Japanese pot stickers served with a spicy soy-vinegar dipping sauce

Fried crispy sushi rice topped with spicy tuna, scallions and spicy mayo

marinated chicken thighs tossed in potato starch and deep fried until golden brown served with tonkatsu sauce and kewpie mayo

lightly battered and fried sweet potato, blue oyster mushrooms, snap peas, shishito peppers, japanese eggplant, shiitake mushrooms and shrimp served with a tentsuyu dipping sauce