download the entire menu as a smoking hot PDF

2015:11
WELCOME TO
BLUE LIGHT YOKOHAMA
How to order, eat and enjoy
Our menu consists of small dishes, served in no particular order. Three or four
dishes per person are usually enough, if you want more, just order more! We
recommend that you try all sorts of dishes; fried, simmered, raw, steamed and
grilled, they are all delicious. Don’t forget the sushi!
Each dish is meant to be shared by everyone at the table. The more people at
the table, the more dishes to experience! Use your chopsticks to pick up food
from the shared plates.
Order 3-4 dishes
per person
Share!
Enjoy when it’s
served!
The dishes are served in
no particular order
What sake?
Thanks to popular demand, we have been able to expand our sake menu. If you
are new to sake, we recommend the sake tasters in smaller glasses. Hopefully,
you will find your favourite! Please ask your waitress for more help to choose
the right sake for you.
The Horigotatsu tables
In the rear end of the izakaya, you will find the traditional horigotatsu tables.
Take your shoes off and sit down with your friends. When you need to go to the
WC, change into the special bathroom slippers. Why? Because that’s how we
do it!
The Izakaya experience
WE HAVE GIFTCARDS
Please ask our staff
In Japan, an izakaya is a casual restaurant that serves a wide range of dishes
and a few specialities. Food and drink are of equal importance to the experience
and we work hard to make sure that you are pleased with your visit, just as any
respectable izakaya would!
Itadakimasu!
Don’t forget to ask
the waitresses about our
daily specialities.
TORIAEZU MENU
とりあえずメニュー
Something to start with
A DRINK AND
A SMALL STARTER
69, 79 or 95 kr
Choose a drink:
95 kr
本日のお酒
Masumi Karakuchi Gold
Sake (futsuu-shu) 80 ml
or
79 kr
ビール
Biru
Japanese beer. Sapporo or Kirin 33 cl
ノンアルコール
or
fr.
Non-alcohol
69 kr
Non-alcoholic drinks.
Choose a starter
春雨のサラダ
Harusame salad
Glass noodle salad, a favourite with an unforgettable dressing.
枝豆
Edamame
Green soy-beans with sea salt.
Enjoy!
or
SAKE AND
SHOCHU
日本酒
SAKE – JAPANESE RICE BREW
All cold sake is served in a masu-cup.
人気一スバクリング（純米吟醸）
Ninki-ichi Sparkling (junmai ginjo)
(bottle) 175 kr/300ml
A sparkling sake rewarded honors at Formula Japan. Fermented at low temperature to carbonate. Perfect for special occasions.
豊国（純米）
Toyokuni (Junmai)
Cold (glass) 95 kr
This Junmai-shu offers a dry and pure, yet classic, soft sake flavor with hints of
flowers. A great fit with tempura and meat dishes.
蔵雫（純米吟醸）
Kurashizuku (Junmai Ginjo Usunigori)
Cold (glass) 95 kr
Half dry, medium bodied sake with oriental flowery tone. Young and fresh in character. Suited for tempura, deepfried and spicy dishes as well as grilled fish. Perfect
as aperitif.
真澄吉福金寿（純米吟醸）
Masumi kippuku (junmai ginjo yamahai)
Cold (glass) 95 kr
Full bodied and elegant sake. Aroma of chestnut, almond and grass. Slight taste of
anise. Suited for more heavy dishes as grilled fish and meat. Perfect as aperitif.
樽
Taru – The cedar tree (taru sake)
Cold (glass) 95 kr
A dry and crisp aged sake with hints of white-pepper, minerals and herbs. Enjoy
the fragrance of Japanese cedar. Recommended with tempura and other deepfried dishes as well as with saikyou-salmon. Type: Taru-sak.
福寿　（純米吟醸）
Fukuju – The God of Fortune
Cold (glass) 105 kr
Half-round, half-dry sake with a big bouquet and a taste of citrus, melon and exotic fruits in a vinous style. Exciting with a long, complex, aftertaste of for example
aniseed. Recommended with sashimi and sushi.
出羽桜（純米吟醸）
Dewasakura (junmai ginjo)
Cold (glass) 105 kr
Omachi rice polished to 60%. Dry and fruity with long aftertaste of almond and
nuts. Suited for dishes with fish and vegetables.
Ask our staff if you are interested in trying something new.
八海山（純米吟醸）
Hakkaisan (junmai ginjo)
Cold (glass) 115 kr
Dry and spicy with tones of apples, roasted nuts and wood. Suited for sushi, sashimi
and chicken.
梵（純米大吟醸）
Born Ginsen (junmai dai ginjo)
Cold (glass) 115 kr
Full bodied, dry sake with tones of tropical fruits, minerals and oysters. Long complex aftertaste. Suited for sushi, sashimi and grilled fish. Good as aperitif.
山花（純米大吟醸）
Sanka - Mountain flowers Cold (glass) 115 kr
Half-dry, round quality sake with an elegant flowery bouquet with viol, almond,
melon and orange. Complex with a taste of melon, almond and aniseed. A sake from
the brewery Miyasaka in Nagano and works well as an aperitif. Recommended with
sushi, sashimi, salad and chicken.
冷酒サンプル　Sake-sample in 30 ml glass
40 kr
Kurashizuku, kippuku, taru, fukuju, dewasakura, tamagwa
焼酎
SHOCHU – JAPANESE DESTILLATE
伝
Den
Cold (glass) 95 kr
Imo shochu brewed on sweet potato. Destilled once in single pan for distinct sweet
potato flavor.
未知ゑ遭遇
Michi e Sougu
Cold
(glass) 95 kr
Kome shochu brewed on rice and has a softer taste than imo shochu. Distillated
only once in a simple pan.
梅酒＆柚子酒　UMESHU&YUZUSHU – PLUM & YUZULIKOR
人気一　梅酒
Ninki-ichi Umeshu special selected
Cold (glass) 95 kr
Umeshu is a sweet liqueur from ume (Asian plum) . Made with hand-picked plums
and only all natural ingredients. Recommended with sashimi and Tatsuta karaage
or as an aperitif in the beginning of the meal.
人気一　柚子リキュール
Ninki-ichi Yuzu Liqueur　Cold (glass) 95 kr
Suitable aperitif. Perfekt mix of refreshing shochu from Northeast and the intense
aroma of of natural yuzu, the japanese citrus. Great with meat, chicken and grilled
courses.Served w ice. Alc. 8%.
Ask our staff if you are interested in trying something new.
WHITE WINE
Terriero Prosecco
Brut
Glass 95 kr
Bottle 345 kr
Sparkling white wine from northern Italy. Fresh and fruity with tones of
pear, apple and citrus. Suited for deep fried dishes as House Crisp Tofu
and Tatsuta Karaage as well as seafood dishes. Perfect as aperitif.
Grape: Prosecco.
Angarano Bianco
Vespaiolo
Glass 85 kr
Bottle 295 kr
A dry, Italian wine from Veneto. Generous and rich on fruit with a
character of mandarin, pink grapefruit, orange peel and minerals.
Good acid with long aftertaste. Similar to Alsace. All-round-wine that
works well with sushi, salad and as an aperitif.
Grape: Vespaiolo
Vernaccia di San Gimignano
DOCG Palagetto
Glass 85 kr
Bottle 295 kr
A dry Italian wine from Toscana. Generous and fruity with a character
of exotic fruit, white flowers, minerals and high acidity. Long aftertaste with nice fruitiness and a slight mouth-watering bitterness at
the end. Similar to Chablis and somewhat more fruity and acidic than
Angarano. All-round-wine that works well with sushi and salad.
Grape: Vernaccia
Vernaccia di San Gimignano Riserva
Glass 95 kr
Bottle 345 kr
A dry Italian wine from Toscana, carefully aged in oak barrels and
with a concentrated experience. Strong spiciness and a slight hint
of vanilla. It is close to white Burgoyne aged in oak barrel. Goes well
with dishes rich on tastes such as Tatsuta karaage, tempura, kakuni
and saikyou-salmon.
Grape: Vernaccia
Cà Michiel IGT Veneto
Glass 105 kr
Bottle 395 kr
A dry Italian wine from Veneto, aged in oak barrels with a fresh taste.
Elegant with a hint of exotic fruit, apricot, citrus and minerals. Splen- did
acid and with a long fruity aftertaste. Goes well with sushi as well as
with deep-fried dishes on fish and vegetables.
Grape: Chardonnay
RED WINE
赤ワイン
Conte Rosso
il Conte Villa Prandone Glass 85 kr
Bottle 295 kr
Italian, half-round wine from south Marche. Fruity and complex
with a hint of black cherries, mashed blackberries and red wild berries. A smooth acid with soft tannins which balances the wine and
gives it vitality. Long and fruity aftertaste. Works well with tataki,
saikyou salmon, fried chicken as well as other fried dishes.
Grape: Sangiovese, Montepulciano
Barbera d’Alba,
Franco Mollino
Glass 95 kr
Bottle 345 kr
Italian round wine from Piemonte. Elegant, fruity and spicy without
being suffocating. Hints of cherries, chocolate, herbs and oak barrel.
Good balance between fruit and acid, with a long aftertaste with
hints of red berries. An all-round-wine aged in oak barrels.
Grape: Barbera
Bolgheri Rossi DOC Le Macchiole
Glass 105 kr
Bottle 395 kr
Italian half-round to round wine from Toscana. Splendid fruitiness
with hints of dark red berries, sweet spices and herbs, sweet liquorice
and oak barrel. The tannins are clear but soft and it has a long and
well-balanced aftertaste. A modern wine aged in oak barrels. Goes
well with tataki, sake-marinerad salmon, kakuni, yakiniku and
deep-fried dishes.
Grapes: Merlot 50%, Cabernet Franc 30%, Syrah 20%
Our red wines comes from smaller Italian vineyards. They are only slightly
filtered so there may be pulp left in the glass or bottle.
COLD
DISHES,
SALADS
きんぴら
Kinpira salad [v] 45 kr
Kinpira are carefully stir fried and simmered strips of gobou (greater
burdock) and carrot with oil, soy sauce and mirin.
カニと春雨のサラダ
Kani harusame salad 55 kr
Glass noodle salad with snow crab and an unforgettable dressing with
sesame and soy sauce. A favourite that works well in combination with
meat dishes.
海鮮酢の物
Seafood sunomono 75 kr
Salad with pickled cucumber, seaweed and the chefs choice of
sashimi. Together with a cold sake this is a dish that has been
enjoyed by many generations during beautiful summer evenings.
ゆっくり蒸し鶏　辛味油添え
Mushi Tori - slow steamed chicken thigh
85 kr
Long-slow steamed chicken thigh, spiced with japanese sansho
pepper. Served with house made spicy garlic-y oil.
The food is served the Japanese way, as soon as it is done or when it is suited
the best. We recommend 3-4 warm or cold dishes for one adult.
COLD
DISHES,
SALADS
鮪ユッケ風、
うずら生玉添え
Maguro Yukke - spicy miso tuna w quail egg
95kr
Served with raw quail egg and rice crackers. Just a peak of Japanese
strange delicacy.
刺身アボカド・サラダ
Sashimi & avocado salad 115kr
Avocado- and sashimi salad with our own miso- and ginger
dressing. The sashimi, the raw fish, varies depending on supply and
season.
フィレ肉のたたき
Fillet tataki
125kr
Very lightly grilled Japanese carpaccio on fillet of beef with daikon
and a sesame and citrus sauce.
茄子とオクラのお浸し　Broth marinated grilled aubergine and okura [v]
65kr
Very light vegan-vegetarian friendly dish. Simple but delicate. A
touch of yuzu citrus in kelp base broth takes this dish one step
deeper into Japanese culinary world.
The food is served the Japanese way, as soon as it is done or when it is suited
the best. We recommend 3-4 warm or cold dishes for one adult.
WARM
DISHES
揚げ立て厚揚げ
Agetate atsuage – House Crisp Tofu
[v] 79 kr
Fried tofu. Back again because of high demand.
茄子にんにく田楽
Nasu ninniku dengaku - Grilled eggplant [v] 79 kr
Grilled aubergine covered with garlic-miso. A really traditional
izakaya-dish.
季節の野菜天ぷら、　抹茶塩添え
Yasai tempura
[v] 95 kr
The vegetables of the season lightly deep-fried to keep their character
and texture, served with green tea-salt.
鮭の西京焼
Shake no saikyou-yaki 105 kr
Salmon marinated in sweet miso and sake. The classical Japanese
way to marinate and prepare salmon that gives an intensive
taste-experience.
The food is served the Japanese way, as soon as it is done or when it is suited the best. We recommend 3-4 warm or cold dishes for one adult.
WARM
DISHES
手作り海老シュウマイ
Tedzukuri ebi shuumai
[x2] 59 kr
[x3] 85 kr
[x4] 110 kr
Our own steamed shrimp- and edamame-dumplings.
チキン竜田揚げ
Tatsuta karaage
99 kr
Lightly deep-fried Swedish chicken the ”tatsuta”-way. Our most
popular dish, order it and you will understand why.
チキン竜田揚げ　付けダレ
Two different dip-sauces for your chicken if you want one.
Happiness – grated radish with ponzu-sauce
Red QP – spicy Japanese garlic mayonnaise
Tatsuta tsuke-dare
豚の角煮
Buta no kakuni
15 kr ea.
119 kr
Very popular, slowly cooked pork with orange marmalade and
wasabi. The dish comes from the Island of Okinawa where the inhabitants are known for reaching an old age and have very beautiful
skin. We are completely convinced that this comes from the high
amount of collagen in this dish.
リブステーキの焼き肉
Entrecôte no yakiniku
125 kr
Real Japanese yakiniku on entrecôte. Served in a smoking hot small
frying pan with salad on the side.
The food is served the Japanese way, as soon as it is done or when it is suited
the best. We recommend 3-4 warm or cold dishes for one adult.
SIDE
DISHES
枝豆
Edamame
[v] 39 kr
Green soy-beans with sea-salt. Excellent as a snack at the beginning
of the meal.
白米
Hakumai
[v] 20 kr
A small bowl of round Koshihikari rice, a very well known and in-demand rice in Japan.
自家製ガリ
Gari
[v] 25 kr
Our own home-pickled ginger. Pickled together with radish and
carrot in honey and rice vinegar.
香物
Kounomono
[v] 39 kr
Mixed pickled vegetables, tsukemono. An important part of any
Japanese meal.
本日のお味噌汁
Omisoshiru
[v] 25 kr
Our home-made miso soup is done on kombu-dashi, kelp bouillon
and the ingredients used in it varies from day to day. Don’t hesitate
to ask the staff about what is in it today!
本わさび　Real wasabi The difference is obvious. Makes obvious difference.
10 kr
We call our nigiri-sushi for ”gem” as we make them with extra care to make sure
they will both look and taste fantastic. We create different versions by, for example, marinating the fish and using different garnishes to give the gem harmony.
The rice is very important and we have different recipes depending on the
outside temperature and whether the sushi is to be eaten straight away or not.
Things such as how long it has been since the rice was harvested also change
the way of preparing it.
SUSHI GEM (1 pc)
鮭 Shake 25 kr
Norwegian salmon the Blue Light
Yokohama style.
鰻 Unagi 25 kr
Japanese eel, lightly grilled with a
touch of parmesan.
鮪 Maguro 30 kr
VEGETARIAN
SUSHI GEM (1 pc)
稲荷 Inari 30 kr
茄子 Nasu 25 kr
Deep-fried tofu with hijiki, our most
beautiful gem.
Grilled aubergine marinated in
vegetable bouillon.
Tuna (Big eye tuna). Real, without
added colouring or CO-gas.
アスパラガス牛タタキ
Asparagus with ume-puré.
Gyuu tataki 30 kr
Broiled fillet of ox.
蟹 Kani Asparagus 中華わかめ Chuuka wakame
30 kr
25 kr
25 kr
Sesame marinated wakame seeweed.
Snow crab wrapped in thinly sliced
cucumber.
トマト/モッツァレラ
季節の鮮魚
Tomato with shiso, mozzarella and
a balsamic vinegar dressing. The
pride of the sushi chef.
Kisetsu no sengyo
25 kr
This season’s special.
かんぱち　Kanpachi – young yellowtail Tomato/Mozzarella 30 kr
本日の野菜
30 kr
From japan, environmentally sustainable farm-raised = less guilty!
Soy sauce is served with selected dishes.
Kisetsu no yasai
25 kr
The vegetarian gem of the day.
盛り合わせ
Moriawase – chef’s selections
握りセレクション
Nigiri selection
70 kr
Four pieces of sushi chosen by the sushi chef.
野菜握りセレクション
Vegetable nigiri-sushi selection
85 kr
Today’s 4 pieces of vegetable gem sushi selected by our chef.
鮭の握り
Svensson nigiri selection
80 kr
Four types of salmon sushi, each one prepared in a different way.
Discover the difference in taste depending on what part of the fish
is used and how it is prepared.
炙り握り
Aburi nigiri
85 kr
Four pieces of lightly grilled gem sushi. The slightly grilled exterior of
the fatter fish is irresistible.
握りセレクション・DX
Nigiri selection Deluxe
145 kr
8 pieces of sushi; the chef’s choice.
握りセレクション・UL
Nigiri selection Ultra 129 kr
Chef’s selected 4pc of ultimate gem sushi no other can, but only at
BLY. Only for pros, not for beginners. Ask for details and availability.
空手キッド
Karate kid
Two pieces of gem and eight small pieces of roll. Only salmon,
served without wasabi, a menu specially for those under 11.
Soy sauce is served with selected dishes.
75 kr
Our maki rolls differ from the traditional ones but
are genuinely Japanese in technique and philosophy.
SUSHI-ROLLS
ボルケーノ・ロール
Volcano 5/10 pcs 69/129 kr
Tuna with chilimayo.
タイ・キック
Thai Kick 5/10 pcs 69/129 kr
Inside-out roll topped with slightly grilled salmon and scallop.
神風・ロール
Kamikaze
129 kr
Shrimp tempura, eel, chilimayo, spring onion and tempura crisp. The
name speaks for itself.
レインボー・ロール
Rainbow
129 kr
Sushi decorated with four kinds of fish as well as avocado.
本日の巻物
Honjitsu no makimono
119 kr
The sushi roll of the day, for those who feel adventurous.
If you are curious, feel free to ask one of the waitresses about it.
本日の野菜巻物
Today’s vegetable roll 5/10 pcs 69/129 kr
SASHIMI
刺身の盛り合わせ
Sashimi moriawase
119 kr
A selection of sashimi, raw fish cut in pieces, arranged on a plate.
刺身の盛り合わせ・DX
Sashimi moriawase DELUXE
Sashimi arranged on a plate deluxe.
Soy sauce is served with selected dishes.
195 kr
DESSERTS
デザート
アイスクリーム
Ice cream
45 kr
Choose between home-made ice cream with the flavours greentea or black sesame, and vanilla.
ソルベ
Sorbet
45 kr
Choose between raspberry, mango and our home-made sorbet
with Yuzu, a Japanese citrus fruit.
白胡麻ブリュレ
Shiro-goma brûlée
65 kr
Crème brûlée made of white sesame.
大学芋
Daigakuimo
85 kr
Crispy-fried sweet potato with sweet soy sauce flavor. Served with
vanilla ice cream and yuzu/apple marmelade.
酒ムース　梅グレイス
Sake mousse w plum graze 75 kr
Light refreshing flavor mousse infused with sake, together with all
natural plum graze.
DRINKS
お飲物
コーヒー、　紅茶
Kohi, koucha
20 kr
Coffee, tea
煎茶
Sencha
25 kr
Japanese green tea from Ippodo Tea Company, Kyoto (since 1717)
ジュース、　ソーダ
Juice, soda
25 kr
Juice, soda, mineral water
ビール
Biru Japanese beer in bottle.
Sapporo, Kirin, 33cl.
Hitachino Red Rice , 33cl.
Hitachino Ginger Ale , 33cl.
赤／白ワイン
Aka/shiro wine
69 kr
89 kr
89 kr
fr 85 kr
Red/White wine in glass or bottle.
See separate page.
升入り冷酒
Masu-iri reishu
fr 95 kr
Cold sake in a ”masu”-cup.
See separate page.
熱燗
Atsukan
120 kr
Warm sake (130ml)
梅酒／焼酎
Umeshu/shochu
fr 95 kr
Shochu/plum liqueur as you like it, with or without ice or with soda.
RED LIGHT YOKOHAMA
レッド・ライト・ヨコハマお任せメニュー
The chef decides, you enjoy!
5 DISHES WITH SUSHI
AND DESSERT
545 kr
WITHOUT SAKE
495 kr
A dinner menu the chef creates after season and inspiration. He
will ask about allergies, other than that there will be no discussion.
Simply relax and enjoy. Cold sake is included. Only served in the red
room.
This is a real speciality and can only be ordered by one party of up to
four people each night between Wednesday and Saturday. Needs to
be ordered at least two workdays in advance.
Note: Red Light Yokohama is not recommended if you like to take
the decisions about what to eat by yourself. Here the chef will
decide, take the chance to try food you never have ordered.
Two types of genuine japanese tea (Sencha and Hojicha) from Ippodo Tea Co. are included.
WE HAVE GIFTCARDS
Please ask our staff
BLUE LIGHT YOKOHAMA COOKING
The most important part of a Japanese recipe is the cooking method. These
are the five main methods that we use at Blue Light Yokohama to draw out the
goodness from the raw materials. Some of the methods take quite a while to
master, but don’t be afraid of trying it at home. If you set your mind to it, you can
be a Master Fryer in only five years!
Agemono – fried
Nimono – simmered
The temperature and lenght of frying
is adjusted to the ingredient and the
batters. The most important thing is
to keep the natural flavours of the
ingredients. That’s why the frying
time is much shorter than in western
style frying. We only use light vegetable oil.
Simmering is just like the game Master
Mind, it takes a minute to learn but a
life time to master. The broth, dashi,
is the single most important element
in Japanese cooking, and when it
comes to simmering, it is equally important as the quality of the ingredient you are about to cook. The main
ingredients in a dashi is konbu or
seaweed and katsuobushi, dried and
smoked flakes of skipjack tuna. But
the amount of knowledge required to
create the perfect dashi is staggering.
We at Blue Light Yokohama humbly
believe that we have come a long
way with our dashi and that you will
be very pleased with it. But in about
fifteen to twenty years it will be perfect. Maybe. The starting rules if you
want to make your own dashi is never
let it boil and a basic knowledge of in
which order to add ingredients and
flavours.
Mushimono – steamed
Steaming maintains more of the nutritions in the ingredients and brings
out natural flavours like nothing else.
We sometimes combine steaming
with other cooking methods, to reduce
fat before grilling for instance. You
can steam practically anything, but
we prefer to steam tender ingredients that need to taste as natural as
possible.
Namamono – raw, lightly
seared and boiled
Naturally, food that is to be eaten
raw needs to be as fresh as possible
when served. We pride ourselves in
keeping track on origins, distribution
conditions and transport lenghts of
all ingredients served at our Izakaya
and Bento Stations. That makes it
easier for us to decide how to preserve
the freshness until the food is served.
Yakimono – grilled and pan fried
According to tradition, it takes only
three years to be a be a master at
yakimono. That’s two years less than
becoming a deep fry champion! We
preserve the goodness and flavour on
the inside and make the outside crisp
and delicious by grilling in high heat
over open fire for a short time. Sometimes a bit of burn mark is added for
flavours and colour.
THE FOOD WE SERVE IS CONVENIENT
The modern ways of living, working and socializing changes our
demands and expectations on the food we eat. We eat alone or with
friends. We eat on the go, in the open, at the office, or at home. Our
goal at Blue Light Yokohama is to make healthy, tasty, convenient
and flexible food that suits all these situations and demands.
THE FOOD WE SERVE IS HONEST
We concentrate on bringing out the goodness that is already there,
in the raw ingredients. We do not change it.
We look for the best ingredients we can find; fish, meat, fowl and
produce. The ingredients are prepared for their purposes; Bento
Station meals for take away or dinner and lunch at the izakaya.
THE FOOD WE SERVE IS ALWAYS OF
GOOD QUALITY, NO MATTER WHERE
YOU EAT IT
We grill, steam, fry or simmer or serve the ingredient raw, as in
sushi. Then you eat it at our izakaya, at home or at the office.
No matter where you are, our goal is that your food will be a true
experience of the Japanese way to prepare, cook and serve food
that is good for the body and soul. Please enjoy.

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