Ninja

Name: Ninja
Address: 25 Hudson St., 10013, NY, 10013
Telephone: 212-274-8500

25 Hudson St., Manhattan, NY 10013, US

• Monday: 5:45PM-11:00PM •Tuesday: 5:45PM-11:00PM •Wednesday: 5:45PM-11:00PM •Thursday: 5:45PM-11:00PM •Friday: 5:45PM-11:00PM •Saturday: 5:45PM-11:00PM •Sunday: 5:45PM-10:00PM •

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Details

Cuisine: Japanese
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

KUNOICHI 50 MENU

HIYA YAKKO

Classic French Receipe for Blancmangé made with Sour Cream, Gelatin and Ma

SALMON SAIKYO

Marinated Atlantic Salmon Fillet in Saikyo Miso served with a Rice and Milk

MISHIMA WAGYU STEAK

Mishima Wagyu Sirloin prepared in your choice of Garlic, Wasabi or Teriyaki

OMAKASE NIGIRI

Chef's Specially Selected Nigiri Sushi and Miso Soup

DESSERT

Your choice of dessert

SHOUGUN 50 MENU

CEVICHE

Thinly Sliced Fluke Sashimi with Chilled Tomato Compote cooked with White W

SHABU SHABU

Traditional Japanese Fondue with thinly sliced Mshima Wagyu and Mizuna Serv

OMAKASE NIGIRI

Chef's Specially Selected Nigiri Sushi and Miso Soup

SASUKE 70 TASTING MENU

HIYAYAKO

Classic French Recipe for Blancmangé made with Sour Cream Gelatin and Main

METEORITE POT

Japanese Bacon and Clam in a Soy Milk Broth with Thinly Sliced Kurobuta Ber

CEVICHE

Thinly Sliced Fluke Sashimi with Chilled Tomato Compote cooked with White W

CONCH BOMBSHELL

Conch filled with Parsley, Almond Paste, Anchovy Butter and Garlic cooked l

ROASTED DUCK BREAST

Sliced Margret Duck Breast with Pomme Purée, and Fried Burdock Root with a

OR

SALMON SAIKYO

Marinated Atlantic Salmon Fillet in Saikyo Miso served with a Rice and Milk

OMAKASE MAKIMONO

Chef's Specially Selected Nigiri Sushi and Miso Soup

DESSERT

Your Choice of Dessert

SAIZO 70 VEGETARIAN TASTING MENU

AVOCADO TARTAR

Avocado Tartar and Tomato Compote served with lightly crushed Black Olives

| OR

TONYU SOUP

Vegetable Soy Milk Soup made with Potatoes and garnished with a Ratatouille

CAPELLINI

Capellini Pasta served with Cornichon Sauce, and Tomato Compote

KAEN JUTSU

Hot Mushroom Salad with Yuzu dressing, nestled in a Soba Noodle Basket

TOFU STEAK

Tofu Steak on a Hot Sizzling Platter

TEMPURA ROLL

Vegetable Tempura Sushi Roll with Okra and Baby Corn

DESSERT

Fresh Fruit and Sorbet

| OR

Your Choice of Dessert

HANZO 100 TASTING MENU

ISHI DATAMI

Cobble Stone of Octopus poached in White Wine Vinegar and Citrus marinated

METEORITE POT

Japanese Bacon and Clam in a Soy Milk Broth with Thinly Sliced Kurobuta Ber

TAMATE BAKO

Broiled Sea Eel, Poached Prawn, Assorted Japanese Vegetables in Gelée Serv

FOIE GRAS AND DAIKON

Hudson Valley Foie Gras and Daikon Radish served on a Hot Sizzling Stone Pl

WAGYU STEAK

Mishima Wagyu Sirloin prepared in your choice of Teriyaki, Wasabi or Garlic

CHIN JYAO

Maine Lobster Sautéed with Paprika and Seasoned with Sweet Miso

(20 Supplement)

OMAKASE NIGIRI

Chef's Specially Selected Nigiri Sushi and Miso Soup

DESSERT

Your Choice of Dessert

A LA CARTE

LIGHT FARE

BLACK BAT

Lightly Fried, Burdock Root Chips

SHURIKEN GRISSINI

Hudson Valley Foie Gras Terrine served with Squid Ink Grissini molded into Ninja Throwing Stars

COLD APPETIZERS

FLOATING SASHIMI

Three Different Chef's Specially Selected Sashimi

SASHIMI NINJA

Seven Different Chef's Specially Selected Sashimi

TAMATE BAKO (TREASURE BOX)

Broiled Sea Eel, Poached Prawn, Assorted Japanese with a Tri-color Tosaka Seaweed Salad drizzled with a Light Yuzu, Garlic Dressing

CEVICHE

Thinly Sliced Fluke Sashimi with Chilled Tomato Compote cooked with White Wine and Honey in a Cilantro and Garlic Sauce

ISHI DATAMI

Cobble Stone of Octopus poached in White Wine Vinegar and Citrus marinated Sea Scallop garnished with Garlic Sprouts and Tomato Concassé served with a Cornichon and Parsley Sauce

BATTO JUTSU

Chilled Alaskan Snow Crab with Grapefruit Segments and Sliced Cucumber served with a Dashi Gelée and Watershield Shoots

HIYAYAKO

Classic French Recipe for Blancmangé made with Sour Cream, Gelatin and Maine Lobster

HOT APPETIZERS

YAKI TORI

Diced Free Range Chicken Skewered and Broiled with your choice of sauce: Sweet and Spicy, Spicy Chili or Teriyaki

TEMPURA

Shrimp and Vegetable Tempura served with a Tempura Dipping Sauce

CONCH BOMBSHELLS

Conch filled with Parsley, Almond Paste, Anchovy

FOIE GRAS AND DAIKON

Hudson Valley Foie Gras and Daikon Radish served on a Hot Sizzling Stone Plate

SALADS

KAEN JUTSU

Hot Mushroom Salad with Lardons in a Yuzu dressing, nestled in a Soba Buckwheat Noodle Basket

IKEBANA

Steamed Ankimo Salad with Field Greens and Japanese Hakusai Cabbage sprinkled with Sesames and a Ponzu Vinaigrette

SOUPS

ONION GRATIN SOUP

Our Unique recipe made with Sweet Shrimp and Caramelized Onion Stock

BORSHT

Red Beet Soup with Onion Flan and Cubed Veal

METEORITE POT

13 Bacon and Clam in a Soy Milk Broth with Thinly Sliced Kurobuta Berkshire Pork Loin and Vegetables seasoned with Tom Yum Paste

MAIN COURSE

SALMON SAIKYO

Marinated Atlantic Salmon Fillet in Saikyo Miso served with a Rice and Milk Sauce

ROASTED DUCK BREAST

Roasted Margret Duck Breast served with sautéed Ratatouille Vegetables and a Teriyaki Glaze

MISHIMA WAGYU STEAK

Mishima Wagyu Sirloin prepared in your choice of Garlic, Wasabi or Teriyaki Sauce served with Potato and Haricot Vert

CHIN JYAO

Maine Lobster Sautéed with Paprika and Seasoned with Spicy Sweet Miso

SHABU SHABU

Traditional Japanese Fondue with thinly sliced Wagyu Beef and Mizuna Greens served with Ponzu and Sesame Sauce

NOODLES

TEUCHI SOBA

House Made Cold Soba, Buckwheat Noodles served with Tsuyu Dipping Sauce

INANIWA UDON

Inaniwa Flour Noodles served Cold with Sesame Sauce and Tsuyu Dipping Sauce

INANIWA UDON

Hot Noodles made with Flour served in Dashi Broth garnished with Spinach and a mixture of Miso Chili Oil and Scallions

NIGIRI SUSHI

TUNA

FATTY TUNA

HIGH GRADE FATTY TUNA

SALMON

EDOMAE EGG

Traditional Edo style Egg Omelet

YELLOW TAIL

FATTY YELLOW TAIL

SALMON ROE

SEA URCHIN

SEA EEL AND CAMEMBERT CHEESE

Grilled Sea Eel with Camembert Cheese served with Nitsume Sauce

SWEET SHRIMP

Sweet Shrimp with Garlic Mayonnaise and Caviar

ROAST BEEF

Roasted Mishima Wagyu Beef with Fresh Wasabi

ANKIMO

Steamed Monk Fish Liver topped with Ponzu Gelée

FOIE GRAS

Sautéed Hudson Valley Foie garnished with Grainy Mustard and served in a Ginger and Garlic Soy Sauce

DRIFTWOOD

Assortment of Ten Different Types of Nigiri Sushi

SUSHI ROLLS

VEGETABLE ROLL

Made with Saffron Rice, Red Leaf Lettuce, Avocado and Baby Corn Tempura

KAPPA MAKI ROLL

Japanese Cucumber simmered in Dashi filled with dried Bonito, Shiso Leaves, Sesame and Wasabi

PURPLE ROLL

Steamed Shiitake Mushrooms and Shrimp Tempura in Purple Rice wrapped with Yuba

PHILADELPHIA ROLL

Summer Cucumber and Cream Cheese rolled with our House Smoked Salmon

SPICY TUNA ROLL

Bluefin Tuna and Tobiko mixed in a Spicy Sauce rolled in Tempura Flakes

SHRIMP TEMPURA ROLL

Shrimp Tempura, Okra, Baby Corn, Wasabi Mayonnaise, Red Leaf Lettuce wrapped in Sesame and Crumbled Senbei (Rice Cracker)

KOREAN BBQ ROLL

Grilled Beef and Pickled Daikon Kimchi wrapped in Red Leaf Lettuce served with a Barbeque Sauce

UNAGI TEMPURA ROLL

Fresh Water Eel and Avocado Roll dipped in Tempura Batter and lightly fried

YELLOWTAIL SCALLION ROLL

Inside Out Roll with Yellowtail and Scallion garnished with a Potato Chip served with a Spicy and Tamari Soy Sauce

RAINBOW ROLL

Unagi and Scallions wrapped in Tobiko, Avocado Mango and Marinated Tuna

NEGITORO ROLL

High Grade Bluefin Toro Tuna, Scallions and Avocado rolled with Tonburi Land Caviar

DESSERT

BAMBOO PRINCESS

Ginger Soy Milk Pudding with a Shiso Granité

WHITE HERON

Apple Galette with Ceylon Tea Custard Cream

BON SAI

Upside down Ice Cream Cake with a Twisted Sugar Palmier

MOON LIGHT

Walnut and Chocolate Mousse Cake with Edible Gold Foil

WHITE FROG

Quenelle of Raw Japanese Cream Cheese Cake with a Green Tea Cookie

MEMORY

Chocolate Fondant Cake served with a Framboise Sauce and Vanilla Ice Cream