1776 CHESHIRE BRIDGE ROAD, N.E.
ATLANTA, GEORGIA 30324
p 404.873.6582 | f 404.874.7897
Click for Directions
Hibachi Grill
Appetizers |
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| Gyoza |
Japanese style dumplings with pork and vegetables
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4.00
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| Edamame |
boiled soy beans in a pod with sea salt
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4.00
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| Agedashi Tofu |
fried tofu with tempura sauce and nori shavings
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5.00
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| Seaweed Salad |
blend of kelp seasoned in sesame oil
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6.00
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| Calamari Tempura |
tender strips of calamari in a light batter with tempura sauce
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8.00
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| Shrimp Tempura |
lightly battered and fried shrimp with tempura sauce
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8.00
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| VegetableTempura |
lightly battered and fried vegetables with tempura sauce
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7.00
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| Yakitori |
skewered chicken and scallion grilled until tender and drizzled with the house teriyaki sauce
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4.00
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| Negimaki |
thinly sliced beef wrapped around scallions drizzled with the house teriyaki sauce
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8.00
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| Kushiyaki Sampler |
sirloin beef, shrimp, scallops and vegetables grilled on skewers
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8.00
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| Beef Tataki |
raw seared beef drizzled with ponzu sauce (soy vinaigrette)
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7.00
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| Tuna Tataki |
raw seared tuna drizzled with ponzu sauce (soy vinaigrette)
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7.00
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Opening Specials |
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Available Sunday thru Thursday until 6:30 pm except on Holidays
Orders must be taken by 6:30 pm. Dine in only. |
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| Sakura = Teriyaki Beef Julienne and Chicken |
11
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| Kiku = Shrimp and Teriyaki Chicken |
12
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| Fuji = Beef Julienne and Hibachi Shrimp |
13
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Entrée |
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| Teriyaki Chicken |
15
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| Hibachi Steak 8oz |
20
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| Hibachi Steak 16oz |
28
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| Filet Mignon (Chateau Briand) 8oz |
29
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| Hibachi Shrimp |
19
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| Hibachi Scallops |
22
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| Calamari Dinner |
19
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| Lobster Dinner |
26
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| Lobster Dinner (Two Tails) |
45
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| Tofu Steak |
13
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| Vegetarian Dinner |
11
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| Catch of the Day |
19
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Due to a unique collective cooking style we ask for No Substitutions. 18% Gratuity will be added to parties of 6 or more.
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Side Orders |
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| Chicken |
6
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| Calamari |
6
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| Salmon |
8
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| Shrimp |
8
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| Scallops |
8
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| Sirloin Steak |
8
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| Filet Mignon |
12
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| Lobster |
19
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| Noodles |
4
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| Vegetables |
4
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| Fried Rice |
4
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Sushi Rolls |
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| California | Inside: Cucumber, Avocado, & Crab Stick Outside: Masago Caviar |
6
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| Spicy Tuna | Inside: Minced Tuna & Green Onion with Spicy Sauce |
7
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| Special Rainbow | Inside: Crab Stick, Avocado, and Cucumber Outside: Yellowtail, Salmon, Tuna, & Avocado |
11
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| Super Crunch | Inside: Shrimp, Smoked Salmon, Avocado, & Crabstick all Mixed in Masago Aioli and tempura flakes Outside: Smoked Salmon |
12
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| Crunch | Inside: Tempura Flakes & Masago Mixed in Masago Aioli Outside: Cooked Shrimp |
8
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| Spider | Inside: Soft Shell Crab Tempura, Crabstick, Avocado and Cucumber Outside: Smelt Roe |
12
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| Shrimp Tempura | Inside: Shrimp Tempura, Crab Stick, Cucumber Outside: Masago |
9
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| Yum Yum | Inside: Spicy Tuna, Cream Cheese, Asparagus, & Smoked Salmon Wrapped in Bread and Deep Fried |
9
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| King Shrimp | Inside: Shrimp Tempura & Avocado Outside: Shrimp with Spicy Masago Aioli |
10
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| Seafood | Inside: Shrimp, Smoked Salmon, Crabstick, and Smelt Roe All Mixed in Masago Aioli & Avocado |
7
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| Dragon | Inside: Amaebi (Sweet Shrimp) Tempura & Avocado Outside: Eel & Avocado |
13
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Nakato Specials |
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| All Nakato Specials and Entrees are served with House Soup, Mixed Green Salad with House made Ginger Dressing, Appetizer Shrimp,Grilled Vegetables, Noodles, and Steamed Rice. Fried Rice will be a Side Order of 2.75 |
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| Chef’s Special | Filet Mignon, Shrimp, and Chicken |
36
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| Sirloin, Shrimp, and Chicken |
26
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| Catch of the Day |
19
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| 2011 Special | Yakitori, California Roll, and Filet Mignon |
23
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Nakato Combination Entrees |
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| Sirloin Steak & Chicken |
19
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| Shrimp & Chicken |
18
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| Sirloin Steak & Shrimp |
20
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| Sirloin Steak & Scallops |
20
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| Shrimp & Scallops |
20
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| Filet Mignon & Shrimp |
30
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| Filet Mignon & Calamari |
28
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| Filet Mignon & Scallops |
29
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| Filet Mignon & Chicken |
28
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| Lobster (7oz) & Sirloin Steak (8oz) |
43
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| Lobster (7oz) & Filet Mignon |
52
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| Lobster (7oz) & Shrimp |
42
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Children’s Menu |
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| (for children under 12) | |
| Teriyaki Chicken |
10
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| Teriyaki Steak |
10
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| Hibachi Shrimp |
10
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Traditional
COLD DISHES |
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Nakato House Salad |
3.00
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| Sashimi Salad assorted sashimi on mixed greens dressed with house made mustard dressing |
9.00
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| Spinach Goma Ae Boiled spinach chilled with creamy sesame dressing |
4.00
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| Cucumber and Wakame Salad served with vinaigrette and sesame |
3.50
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| Seaweed Salad with sesame oil dressing |
5.50
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| Soba Salad Buckwheat noodles tossed with cucumber, seaweed, and sesame dressing garnished with boiled quail eggs |
9.00
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| Beef Tataki Seared sirloin dressed with ponzu vinaigrette |
7.00
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| Tuna Tataki Seared tuna dressed with ponzu vinaigrette |
7.95
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| King Crab Salad with ginger vinaigrette served on a bed of wakame seaweed and thinly sliced cucumbers |
12.00
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Carpaccio
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| Shima Aji - thinly sliced striped saurel dressed with house made white soy sauce |
15.00
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| Kanpachi - Hawaiian amberjack with plum relish served with Japanese sea salt and lemon wedge |
12.00
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| Sashimi Platter |
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| 3 pieces of tuna, 2 pieces each of salmon, yellowtail, white tuna, white fish, jack fish, and the catch of the day |
20.00
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| 2 pieces of toro, 2 pieces each of yellowtail, salmon, white tuna, white fish, jack fish, and the catch of the day |
30.00
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| name the price or the number of people sharing the platter. The sushi chef will create a customized dish with the day's best and freshest ingredients. |
MP
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TEMPURA and FRIED DISHES |
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| Agedashi Tofu Flash fried tofu served with ground radish and scallions in tempura sauce |
5.00
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| Kaki Fry Fried oysters |
6.50
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| Jumbo Shrimp battered with "panko" breading and deep fried |
10.50
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| Shrimp Tempura |
8.00
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| Soft-shell Crab Tempura |
10.50
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| Calamari Tempura |
7.50
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| Vegetable Tempura |
7.00
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| Lobster Tempura (full tail) |
30.00
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| Assorted Tempura "Moriawase" assorted tempura with white fish, shrimp, scallop, calamari, crab, and vegetables |
20.00
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NOODLES |
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| Tempura Udon Thick flour noodles in a soup with shrimp tempura |
8.50
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| Nabeyaki Udon Thick flour noodles with vegetables, egg, and shrimp tempura |
12.50
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| Soba Choice of buckwheat or green tea noodles served hot or cold - add shrimp tempura or grated yam 2.00 |
10.00
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HOT DISHES |
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| Classic Chicken Teriyaki |
6.00
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| Classic Beef Teriyaki |
8.00
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| Grilled Salmon Grilled with choice of teriyaki, lemon butter, or with sea salt |
7.50
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| Grilled Calamari Grilled with choice of soy sauce, lemon butter, or sea salt |
8.50
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| Hibachi Steak | filet mignon |
23.00
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| sirloin |
14.00
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| U.S. Kobe Beef choice of kushiyaki or julienne |
33.00
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| "Kaki" Rockefeller Grilled oysters topped with mozzarella, bacon, and spinach |
9.50
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| Pork Kakuni Sweet and tender slow cooked pork |
9.50
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| Steam Grilled Sea Bass Chilean sea bass steamed and grilled in kobu seaweed broth |
16.50
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| Baked Mussels with masago and spicy aioli |
11.00
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| Beef Negimaki Sirloin beef wrapped around green onions grilled to perfection |
8.00
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| Kushiyaki Skewers Combination of 4 skewers with shrimp, scallops, chicken, sirloin beef, and vegetables |
8.00
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| Yakitori Skewers Chicken skewers with choice of teriyaki sauce or sea salt |
4.00
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| Gindara miso marinated grilled black cod |
12.00
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| Hamachi Kama grilled yellowtail collar |
12.00
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| King Crab Lemon Butter |
12.50
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| Smoked Salmon Kama grilled smoked salmon collar |
9.00
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| Nasu Dengaku grilled eggplant with miso |
4.00
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| Japaese Mushrooms Sauteed with spinach in light soy sauce and butter |
9.00
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| Chawan Mushi Traditional egg soup that is steamed with chicken, ginko-nut, and assorted seafood |
8.00
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| Gyoza Pork dumplings |
4.00
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| Shumai Shrimp dumplings |
4.00
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| Edamame boiled soy beans in a pod |
4.00
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SOUPS |
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| Miso Soup (Akadashi) with tofu, scallions, and wakame seaweed |
2.50
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| Seafood Miso with seasonal seafood |
9.50
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RICE |
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| Steamed Rice or Brown Rice |
2.00
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| Shrimp Fried Rice |
7.50
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| Vegetable Fried Rice |
4.75
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| Chicken Fried Rice |
6.00
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NAKATO SEASONAL SPECIALS |
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| FROM THE KITCHEN |
FROM THE SUSHI BAR
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Komochi Ayu whole grilled freshwater sweetfish with roe |
14.00
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The Taranchula Roll inside: soft shell crabm cucumber, masago caviar and avocado outside: crab meat mixed with spicy aioli with sliced jalapeno |
15.00
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Miso Glazed Fall Eggplant Japanese eggplant with choice of shrimp or chicken saute with sweet miso glaze |
7.00
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Venus vs Loki Roll inside: scallop mixed with house made aioli, masago caviar, and cucumber outside: scottish salmon |
12.00
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Matsutake Chawan Mushi matsutake mushroom custard soup
Matsutake Dobin Mushi traditional soup served in a ceramic kettle. The dish is known to pull out the rich flavors of the mushroom |
12.00
15.0
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The Harvest Roll inside: crabmeat mixed with spicy aioli, cucumber, avocado, and masago caviar outside: tuna, salmon, shrimp, yellowtail, and avocado |
13.00
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Yaki Matsutake Mushroom matsutake mushrooms grilled over "bichotan" charcoal |
19.00
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TRADITIONAL JAPANESE MINI COURSE |
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Shokado
Five seasonal chef’s choice items served in a shokado box set. Menu consists of a sashimi platter, tempura assortment, chawan-mushi, sunomono (vinaigrette dish), and a slow cooked dish. The course menu is served with miso soup and steamed rice. 40.00 |
NAKATO SIGNATURE HOT POT DISHES(cooked at the table and sharing recommended) |
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Sukiyaki
Thinly sliced sirloin beef, tofu, konnyaku-yam noodles, and seasonal vegetables cooked in house made sukiyaki sauce 40.00 |
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Shabu-shabu
A Japanese “Kobu” broth fondu with thin slices of sirloin beef, tofu, konnyaku-yam noodles, and seasonal vegetables served with house made ponzu and sesame dipping sauce 40.00 |
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Yosenabe
Crab legs, prawn, clam, and seasonal fish cooked in kobu-dashi, a Japanese version of Bouillabaisse 50.00 |
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CHEF “OMAKASE” KAISEKI DINNER
Directly translated to “I leave it up to you.” 8 Course Prix Fix Dinners are available upon request. We ask for one day advance notice. 80.00, 100.00, 120.00 |
Sushi
| SUSHI | SASHIMI | |
| 3.00 | Amaebi (Sweet Shrimp) | 7.00 |
| 3.00 | Anago (Sea Eel) | 6.00 |
| 4.00 | Awabi (Abalone) | 8.50 |
| 4.00 | Chu Toro (Medium Fatty Tuna) | 7.50 |
| 2.00 | Ebi (Shrimp) | 4.00 |
| 3.00 | Hamachi (Yellowtail) | 5.50 |
| 2.50 | Hirame (Flounder) | 5.00 |
| 3.00 | Hotate (Scallop) | 6.00 |
| 2.50 | Ika (Squid) | 4.50 |
| 3.00 | Ikura (Salmon Caviar) | 5.50 |
| 3.50 | Ikura witd Quail Egg | 6.00 |
| 2.00 | Kanikama (Crab Stick) | 4.00 |
| 3.50 | Kanpachi (Amberjack) | 6.50 |
| 3.00 | Kohada (Gizzard Shad) | 6.50 |
| 3.00 | Maguro (Tuna) | 5.50 |
| 2.00 | Masago (Smelt Caviar) | 4.00 |
| 2.50 | Masago witd Quail Egg | 4.50 |
| 4.00 | Mirugai (Giant Clam) | 7.50 |
| 3.50 | Muuru Gai (Mussel) | 6.50 |
| 4.00 | Saba (Mackerel) | 7.00 |
| 3.00 | Sake (Salmon) | 5.50 |
| 4.00 | Shima Aji (Striped Saurel) | 7.00 |
| 3.00 | Smoked Salmon | 5.50 |
| 3.00 | Snow Crab | 5.00 |
| 3.50 | Tai (Sea Bream) | 6.50 |
| 2.50 | Tako (Octopus) | 5.00 |
| 2.00 | Tamago (Sweet Omelet) | 4.00 |
| 5.00 | Toro (Fatty Tuna) | 9.50 |
| 3.00 | Unagi (Freshwater Eel) | 5.50 |
| 4.00 | Uni (Sea Urchin) | 8.00 |
| 4.50 | Uni witd Quail Egg | 8.50 |
| 3.00 | Wasabi Masago | 6.00 |
| 3.00 | White Tuna (Escolar) | 6.00 |
| 1.50 | Inari Sushi |
| $20 Sashimi Platter 3 pieces of Tuna, 2 pieces each of Salmon, Yellowtail,White Tuna, Striped Saurel, and Scallop |
| $30 Sashimi Platter 3 pieces of Toro, 2 pieces each of Yellowtail, Salmon,White Tuna, Amberjack, and 4 pieces of the Chef’s Choice |
| “Omakase” Sashimi PlatterMeaning “ I leave it up to you.” Name the price or the number of people sharing the platter.The sushi chef will create a customized Sashimi Platterwith the day’s best ingredients. |
| 9.00 | Bagel Roll Inside: Cream Cheese, Crab Stick, and Avocado Outside: Smoked Salmon |
| 6.00 | California Roll Inside: Cucumber, Avocado, and Crab Stick Outside: Masago |
| 8.50 | Crunch Roll Inside: Tempura Flakes with Masago and Aioli Outside: Shrimp |
| 13.00 | Dragon Roll Inside: Amaebi Tempura and Avocado Outside: Eel and Avocado |
| 7.00 | Eel Roll Inside: Eel and Cucumber with eel sauce Outside: Sesame Seeds |
| 9.00 | Futomaki Inside: Shrimp, Dried Gourd, Cucumber, Omelet, Eel, and Pickled Burdock |
| 10.00 | King Shrimp Roll Inside: Shrimp Tempura and Avocado Outside: Shrimp with Spicy Aioli and Sesame Seeds |
| 6.00 | Negihama Roll* Inside: Yellowtail and Green Onion |
| 7.00 | Rock and Roll Inside: Eel and Avocado Outside: Eel Sauce and Masago |
| 6.50 | Salmon Skin Roll Inside: Salmon Skin, Spicy Sprouts, and Cucumber Outside: Sesame Seeds |
| 6.50 | Seafood Roll Inside: Shrimp, Smoked Salmon, Crab Stick, and Masago, mixed with Japanese Aioli and Avocado Outside: Sesame Seeds |
| 8.00 | Shrimp 101 Roll Inside: Shrimp Tempura, Japanese Aioli, and Shiso Leaf Outside: Sesame Seeds |
| 9.00 | Shrimp Tempura Roll Inside: Shrimp Tempura, Crab Stick, Cucumber, and Avocado Outside: Masago |
| 11.00 | Rainbow Roll* Inside: Crab Stick, Avocado, and Cucumber Outside: Yellowtail, Salmon, Tuna, and Avocado |
| 7.00 | Spicy Salmon Roll* Inside: Minced Salmon and Green Onion with Spicy Aioli Outside: Sesame Seeds |
| 7.00 | Spicy Tuna Roll* Inside: Minced Tuna and Green Onion, with Spicy Aioli Outside: Sesame Seeds |
| 4.00 | Asparagus Roll |
| 4.00 | Avocado Roll |
| 4.00 | Kalware Roll (Spicy Radish Sprouts) |
| 4.00 | Kappa Roll (Cucumber) |
| 4.00 | Kanpyo Roll (Dried Gourd) |
| 4.00 | Natto Roll (Fermented Soy Beans) |
| 4.00 | Takuan Roll (Pickled Daikon Radish) |
| 4.00 | Ume-Shiso Roll (Plum and Shiso Leaf) |
| 4.00 | Yamagobo Roll (Pickled Burdock) |
Drink
WINES |
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| CHARDONNAY | ||
| 06 | LUCKY STAR, Graton, CA | 7 / 26 |
| 06 | J. LOHR, Riverstone Estate, CA | 9 / 33 |
| 06 | KENDALL JACKSON, Santa Barbara, CA | 10 / 36 |
| 06 | ROMBAUER, Carneros, CA | 56 |
| 06 | SILVERADO, Napa County, CA |
12/42 |
| CHENIN BLANC | ||
| 07 | MICHAEL PICARD VOUVRAY, Loire Valley, France | 10 / 36 |
| PINOT GRIGIO | ||
| 06 | STELLA, Umbria, Italy | 8 / 29 |
|
06 |
SANTA MARGHERITA, Valdadige, Italy |
12 / 42 |
| SAUVIGNON BLANC | ||
| 07 | CONO SUR, Valle Central, Chile | 7 / 26 |
| 07 | BASA BLANCO, Rueda, Spain | 10 / 36 |
| WHITE ZINFANDEL | ||
| 06 | BERINGER, Napa, CA | 6 / 22 |
| RIESLING | ||
| 07 | PACIFIC RIM, Columbia, WA | 8 / 29 |
| 06 | ST.URBANS-HOF, Mosel-Saar-Ruwer, Germany | 10 / 36 |
| SPARKLING | ||
| DOMAINE CHANDON, Napa, CA | (Split) 10 |
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| MERLOT | ||
| 06 | SANTA EMA. Casablanca Valley, CHile |
8 / 29 |
| 07 | J. LOHR, Los Osos, CA | 10 / 36 |
| SHIRAZ | ||
| 06 | McWILLIAM's, Southeast, Australia | 8 / 29 |
| 06 | WOOP WOOP, South, Australia | 9 / 33 |
| 42 | ||
| PINOT NOIR | ||
| 06 | LUCKY STAR, Graton, CA | 9 / 33 |
| 05 | LOUIS LATOUR, Var, France | 10 / 36 |
| 06 | LEYDA, Leyda Valley, Chile | 10 / 36 |
| MALBEC | ||
| 06 | BODEGAS GOULART, Mendoza, Argentina |
8 / 29 |
| 06 | CATENA, Mendoza, Argentina | 45 |
| CABERNET SAUVIGNON | ||
| 05 | SANTA EMA, Maipo Valley, Chile | 7 / 26 |
| 9 / 33 | ||
| 07 | J. LOHR, Paso Robles, CA | 10 / 36 |
| 45 |
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| BORDEAUX | ||
| 05 | CHATEAU LA PLAGNOTTE-BELLEVUE, Saint-Emilion Grand Cru, France | 62 |
| PLUM WINE | ||
| CHOYA | 7 / 38 | |
SHOCHU |
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| BARLEY | ||
| GINZA NO SUZUME, The Sparrow of Ginza -Ooita | 7 / 55 | |
| IICHIKO, This is Good -Ooita | 7 / 55 | |
| KAKUSHIGURA, Hidden Castle -Kagoshima | 8 / 60 |
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| SWEET POTATO | ||
| KURO KIRISHIMA, Black -Miyazaki | 8 / 60 | |
| SHIRANAMI, White Wave -Kagoshima | 7 / 55 | |
| HEIHACHIRO, Heihachiro the Rebel -Miyazaki | 95 | |
| RICE | ||
| SHIRO HAKUTAKE, White -Kumamoto | 9 / 65 | |
SAKE |
300ml |
| KIKUSUI, Chrysanthemum Water Niigata Unpasteurized sake rich and fragrant with very clean finish |
12 |
| SHO CHIKU BAI, Pine.Bamboo.Plum CaliforniaSmooth, rich, and fruity ginjo sake | 12 |
| HATSUMAGO, First Grandchild Yamagata Light and refreshing, great accompaniment to sashimi & sushi |
12 |
| ONI KOROSHI, Demon Slayer Niigata Light and smooth with hints of watermelon slightly bitter finish |
13 |
| KOSHINO TOSETSUKA, Winter Snow Flower Niigata Light and dry made with a mix of two premium rice from Niigata |
26 |
| NANBU BIJIN, Southern Beauty Iwate Sweet and aromatic with a very smooth finish, very good complement to sushi |
25 |
| KITAYA, Roof Filled with Happiness Fukuoka Dry and smooth that wonderfully pairs with delicate dishes |
20 |
| KUBOTA SENJU, A Thousand Years of Life Niigata Soft with very opulent flavors, rich and sweet finish |
20 |
| HAKUYOU, White Sun Fukushima Subtle yet rich aroma that fades into a deep earthy sweetness |
19 |
| HAKKAISAN, Eight Ocean Mountain Niigata A very refined sake with a clean finish |
22 |
| OTOKOYAMA, Man Mountain Hokkaido Sharp and dry, fullbodied with robust flavor and high acidity |
13 |
| ICHINOKURA, First Castle Cellar Miyagi Dry and flavorful, popular in Japanese pubs |
13 |
| NAMAHAGE, Devil’s Mask Akita Robust, full bodied, and dry high acidity |
13 |
| UMENISHIKI, Plum Print Ehime Very complex and flavorful sake with flower and fruit scents |
16 |
| TAKARABUNE, Treasure Ship Okayama An immediate scent of refreshing sweetness, transitions into an unbelievable bouquet of dry cherry blossoms |
28 |
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NIGORI & FLAVORED SAKES
|
300ml |
| SHIRAKAWAGO, White River Unfiltered NIGORI sake | 20 |
| UME SAKE, Plum Sake Plum infused sake | 18 |
| HOSHI USAGI, Star Rabbit Blueberry sparkling sake | 19 |
| YUZU-SHU, YUZU Citron flavored sake Fukushima | 20 |
|
JUNMAI DAIGINJYO SAKE
|
720ml |
| YOI NO TSUKI, Midnight Moon Iwate A delightful combination of Daiginjo refinement and a bold finish |
130 |
| KUBOTA MANJYU,Millions of Celebrations Niigata winner of countless sake gold medals a crowning achievement from 500 years of sake making |
185 |
| MURASAKI NO MINE, Purple Mountain Ibaragi refined subtle sweet flavor, and smooth, clean finish |
230 |
BEER |
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| JAPANESE |
22oz
|
12oz
|
| HITACHINO NEST BREWERY imported from Ibaraki, Japan | ||
| Red Rice | 8.00 | |
| Ginger Brew | 8.00 | |
| ASAHI, KIRIN, SAPPORO | 6.75 | 3.75 |
| SAPPORO DRAFT | 3.75 | |
| KIRIN Light | 3.75 | |
| ORION imported from Okinawa | 7.50 | 4.75 |
| DOMESTIC | ||
| BUD, BUD LIGHT, MILLER LIGHT, MICH ULTRA |
3.25 | |
| PREMIUM / IMPORTED | ||
| SWEETWATER 420, BASS, CORONA, HEINEKEN | 3.75 | |
| NON-ALCOHOLIC | ||
| ST. PAULI GIRL | 3.75 | |
1776 CHESHIRE BRIDGE Road, N.E. ATLANTA, GEORGIA 30324 p 404.873.6582 | f 404.874.7897