Medo Woodstock

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

green soy bean pods lightly boiled and tossed in sea salt

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

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

lightly battered & fried blue oyster, shitake & maitake mushrooms organic and locally sourced & served with a soy dashi sauce

lightly seared skipjack tuna sliced and served over shredded daikon, topped with grated ginger, shiso, and scallions finished with ponzu and sesame seeds

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

Organic, Artisan mixed greens, tomatoes, cucumbers, watermelon radish, red onion, ume-wasabi vinaigrette (V/GF)

Organic arugula, tomatoes, red onion, avocado, creamy sesame dressing (V/GF)

Cup or bowl. House made dashi, white miso, wakame, tofu, scallions (GF, V)

Black seaweed salad cooked in dashi with burdock root, fried tofu, carrots garnished with scallions (V/GF)

Seaweed salad seasoned with soy, sesame, chili flakes, garlic, and ginger (V/GF)

Various shellfish marinated in amazu garnished with daikon, cucumbers, wakame, sesame seeds (GF)

Wagyu beef burger on milk bun with tarter sauce, onion jam, shredded cabbage served with fries or your choice of side

Seared yellowtail cheeks served with white rice, seasonal green, and a Yuzu Beurre blanc sauce (GF)

Chicken on Japanese milk bread with tarter sauce, Tonkatsu sauce, shredded cabbage served with fries or pickles and potato salad

lightly fried tofu with a savory umami sauce served with grated daikon, scallions, maiitake mushrooms and sauteed sugar snaps

House made tofu teriyaki served with white rice and seasonal vegetable

Udon noodles sautéed with peppers, onions, carrots, cabbage in a savory udon sauce garnished with ao nori.

House-made dashi based tsuyu, Buckwheat noodles, scallions, grated ginger, carrots, mushrooms, cabbage, sugar snap peas

Rich and creamy chicken bone broth, ramen noodles, chicken breast, maitake & shiitake mushrooms, shishito peppers, crispy burdock, scallions, truffle oil, sesame seeds

house made ago-dashi, ramen noodles, spot prawn, ramen egg, mushrooms, menma, fish cakes, sesame chili oil, scallions

vegan dashi, ramen noodles, seasoned shitake mushrooms, tofu, kabocha, shishito peppers, scallions, sesame seeds, sesame oil

Salmon, avocado, ikura, kabosu cream sauce, organic olive oil, pea tendrils

Dry aged bluefin tuna tartar, shiso, pickles, wasabi oil, quail egg, pepper strings, burdock chips

Yuzu kosho, wasabi oil, jalapeño, ponzu, wasabi sprouts, black sesame

soft shell crab tempura and avocado roll with masago on the outside and topped with eel sauce

Smoked salmon, cream cheese and scallion

smoked salmon, avocado, cucumber, masago

shrimp, avocado, cucumber, masago

Shrimp tempura and avocado topped with eel sauce

crab stick, avocado, cucumber

salmon skin, scallions, sesame seeds

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

Snow crab salad and cucumber roll topped with shiso & yellowtail finished with spicy mayo, wasabi mayo, jalapeño, 7 spice

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

Snow crab salad roll tempura battered and topped with eel and avocado finished with eel sauce, wasabi mayo, sesame seeds, tobeiko

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

Wild caught salmon & avocado roll topped with shiso leaves finished with citrus aioli, salmon roe, & black sesame seeds

snow crab salad roll topped with layered avocado finished with wasabi mayo & sweet potato shoestrings

9 pieces of chefs choice nigiri and tuna roll

7 pieces each of chefs choice nigiri and sashimi with an Ebi (Shrimp) Tempura Roll.

A beautifully presented wave of assorted fish over a bowl of Sushi Rice.

Baby Yukon potatoes, cucumbers, corn, red onions, kewpie, 7 spice powder (GF)

A small plate of various Japanese pickles (V)

matcha custard base with a hard sugar bruleed top

macadamia milk pudding cup topped with cultured coconut garnished with blackberries

light, airy, and delicately sweet chocolate cake topped with chocolate ganache finished with whipped cream and house made berry sauce

local honey, organic olive oil, yuzu glaze, whipped cream