2016:11

WELCOME TOBLUE LIGHT YOKOHAMAHow 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.

The Izakaya experience

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!

RED LIGHT YOKOHAMA

If you love BLYs dinner, we have something even more special. Red Light Yokohama is a pre-ordered dinner menu the chef creates after season and inspiration, where you can take the chance to try food you can’t order from the usual menu. Check our website or ask our staff for more information.

Itadakimasu!

Order 3-4 dishesper person

Share!

Enjoy when it’s served!

The dishes are served inno particular order

WE HAVE GIFTCARDSPlease ask our staff

CHECK OUR WEBSITEif you’d like to read

more about usbluelightyokohama.com

DRINKSお飲物

コーヒー、　紅茶 Kohi, koucha 35 krCoffee, tea

煎茶 Sencha 30 krJapanese green tea from Ippodo Tea Company, Kyoto (since 1717).

ジュース、　ソーダ Juice, soda 25 krJuice, soda, mineral water

カルピスCalpis 45 kr + mineral water 65 krA japanese favourite, a yogurt-like juice.

ビール Biru Japanese beer in bottle.

Sapporo, Kirin, 33cl. 75 krHitachino Red Rice , 33cl. 95 krHitachino Ginger Ale , 33cl. 95 krNon-alcoholic drink 40 kr

日本酒SAKE – JAPANESE RICE BREWAll sake is available by bottle. All cold sake is served in a masu-cup.

熱燗 Atsukan 120 krSake of the House, Hot (130 ml)

人気一スバクリング（純米吟醸）Ninki-ichi Sparkling (Junmai ginjo) (bottle) 195 kr/300 mlA 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 krThis 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 krHalf 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 krFull 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 krA dry and crisp aged sake with hints of white-pepper, minerals and herbs. Enjoy the fragrance of Japanese cedar. Recommended with tempura and other deep- fried dishes as well as with Gindara Saikyo Yaki. Type: Taru-sake.

福寿　（純米吟醸）Fukuju – The God of Fortune Cold (glass) 105 krHalf-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.

Ask our staff if you are interested in trying something new.

SAKE AND SHOCHU日本酒

出羽桜（純米吟醸）Dewazakura (Junmai ginjo) Cold (glass) 105 krOmachi rice polished to 60%. Dry and fruity with long aftertaste of almond and nuts. Suited for dishes with fish and vegetables.

八海山（純米吟醸）Hakkaisan (Junmai ginjo) Cold (glass) 115 krDry 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 daiginjo) Cold (glass) 115 krFull bodied, dry sake with tones of tropical fruits, minerals and oysters. Long complex aftertaste. Suited for sushi, sashimi and grilled fish. Good as aperitif.

冷酒サンプル　 Sake-sample in 30 ml glass 50 krKurashizuku, kippuku, taru, fukuju, dewazakura.

焼酎SHOCHU – JAPANESE DESTILLATEShochu can be enjoyed in 3 different styles: On the rocks.With mineral water: + 20 krWith hot water and pickled plums: + 20 kr

界 Kai Cold (glass) 100 krImo 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) 100 krKome 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 & YUZULIQUEUR

人気一　梅酒Ninki-ichi Umeshu special selected Cold (glass) 95 krUmeshu 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 krSuitable 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%.

Nombra Prosecco, Veneto Glass 100 krSalamon Bottle 345 krSparkling dry white wine. Fresh and fruity with tones of pear apple and citrus.

Angarano Bianco Glass 90 krVespaiolo Bottle 295 krA dry fruit driven light to medium body wine with great acidity and long after taste.

Vermentino Glass 100 krDurin, Liguria Bottle 345 krA dry light to medium body wine. Elegant, fresh and fruity with character of exotic fruit, almond, honey, white flowers, minerals and pleasant acidity.

Friulano Glass 100 krTorre Rozza, Friuli Bottle 345 krA dry medium body wine. Generous and fruity with a character of pear, tutti frutti, yellow flowers and chalky minerals.

Vernaccia di San Gimignano Riserva Glass 100 krPalagetto, Toscana Bottle 345 krA dry medium to full body wine aged in oak barrels. Strong spiciness from oak with a slight hint of vanilla.

Our wines comes from smaller Italian vineyards. They are only slightly filtered so there may be pulp left in the glass or bottle.

WHITE/SPARKLING白ワイン/スパークリング

Haedus Rose Glass 90 krCh. Ferry Lacombe, Provence Bottle 295 kr

A dry medium body wine. Generous, elegant and fresh with tones of red berries, citrus, mineral and herbs.

NeroMora Glass 100 krVinosià, Campania Bottle 345 kr

A dry medium body wine, Generous in style with tones of dark fruit, spices, tobacco and tar. Long, elegant, fresh after taste.

Barbera d’Alba, Glass 100 krFranco Mollino Bottle 345 kr

A dry medium to full body wine. Generous, fruity and slightly spicy without being suffocating. Hints of dark fruit, cherries, chocolate, herbs and oak barrel.

Bolgheri Rosso DOC, Glass 110 krLe Macchiole Bottle 425 kr

A dry medium to full body wine. Bordeaux blend type of wine and international in style. Splendid fruitiness with hints of dark fruit, red berries, sweet spices and herbs, sweet liquorices and oak barrel.

Our wines comes from smaller Italian vineyards. They are only slightly filtered so there may be pulp left in the glass or bottle.

RED/ROSÉ赤ワイン/ロゼ

茄子とオクラのお浸し　Broth marinated grilled [v] aubergine and okra 70 kr

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.

炙り鮮魚のカルパッチョ（ハマチ、黒鯛）　Seared yellow tail or seabream carpaccio 125 kr

Refreshing and smoky, BLY style! Served with citrus soy sauce.

角切りマグロのゆず酢味噌添え　Tuna cubes with yuzu vinegar miso 115 kr

Japanese traditional flavor with new look and textures.

漬け鮮魚の山葵アボカドクリーム和え（漬けマグロ・漬け鮭）　Marinated tuna or salmon with wasabi avocado cream 95 kr

Welcome back to the 80’s Izakaya world. This combination never go wrong.

牛しゃぶしゃぶ・水菜サラダ、胡麻ドレッシングEntrecôte shabu-shabu salad with mizuna salad, sesame dressing and crunchy radish 125 kr Crispy, crunchy and rich with flavor.

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.

COLDDISHES,SALADS冷物・サラダ

鮪ユッケ風、うずら生玉添えMaguro Yukke - spicy miso tuna w quail egg 95 kr

Served with a raw quail egg and rice crackers. Just a peek of Japanese strange delicacy.

刺身アボカド・サラダSashimi & avocado salad 115 kr

Avocado- and sashimi salad with our own miso- and ginger dressing. The sashimi varies depending on supply and season.

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.

COLDDISHES,SALADS冷物・サラダ

茄子にんにく田楽Nasu ninniku dengaku - Grilled eggplant [v] 90 kr Grilled aubergine covered with garlic-miso. A really traditional izakaya-dish.

銀だらの西京焼Gindara no saikyou-yaki 125 kr

Grilled black cod, marinated with Kyoto miso and sake. Just want to hear you say OMG!BLY vs the world known chef, Mr.N.

揚げクリームチーズ春巻き、辛味梅酢添えFried spring rolls with cream cheeseand kicking plum-vinegar dipping

Crispy and fun! Taste the difference from the one at a thai restaurant around your corner. Two flavors to choose.

–ズワイ蟹、アスパラ with snow crab and asparagus 60 kr –椎茸、アスパラ、アボカド[v] with shitake, asparagus, avocado 60 kr

野菜の酒蒸し、黒胡麻ディップYasai no sakamushi [v] 55 kr

Sake steamed assorted vegetable with black sesame dipping.Simple but elegant. Full of Japanese cuisine basics.

The food is served the Japanese way, as soon as it is done or when it issuited the best. We recommend 3-4 warm or cold dishes for one adult.

WARMDISHES温物

チキン竜田揚げTatsuta karaage 110 kr

Lightly deep-fried 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 Tatsuta tsuke-dare 15 kr ea. Two different dip-sauces for your chicken if you want one. Happiness – grated radish with ponzu-sauce Red QP – spicy Japanese garlic mayonnaise

豚の角煮、トリュフ風味炙りButa no kakuni 125 kr

Seared Long-simmered pork belly, with truffle oil and radish.Another step higher of BLY classic. Enjoy the after taste… Really.

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.

定番揚げだし豆腐、２種Agedashi tofu

Puffy fried ‘Agedashi’ style tofu, served in kelp bullion soup. Who else can do it right?! Probably we are the only one here…

–明太子と鰹節添え with spicy cod roe and bonito flake 105 kr –大根おろしと練り梅[v] with radish and pickled plum 105 kr

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.

WARMDISHES温物

枝豆Edamame [v] 45 kr

Green soy-beans with sea-salt. Excellent as a snack at the beginning of the meal.

白米Hakumai [v] 25 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] 30 kr

Our own home-pickled ginger. Pickled together with radish and carrot in honey and rice vinegar.

本わさび　Real wasabi 10 kr

Fresh Japanese wasabi. Makes obvious difference.

SIDE DISHESその他

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.

Soy sauce is served with selected dishes.All sushi gems come with real wasabi. Extra wasabi is available for 10 kr.

SUSHI GEM (1 pc)

リブアイ肉Entrecôte 55 krBLY speciality! Totally new and must try!! Seared and served with wasabi bits and citrus soy sauce

鮭Shake 30 krNorwegian salmon

鰻Unagi 30 krJapanese eel, lightly grilled witha touch of parmesan

鮪Maguro 30 krTuna (Big eye tuna)

はまちHamachi 35 krYellowtail

鯖Saba 35 krMackarel

蟹Kani 35 krSnow crab

黒鯛Kurodai 35 krSea bream

活ホタテHotate 35 krFresh scallop

VEGETARIANSUSHI GEM (1 pc)稲荷Inari 30 krFried tofu with sweet egg omelet and okra. A beautiful piece.

茄子Nasu 30 krGrilled aubergine marinated in vegetable bouillon.

中華わかめChuuka wakame 30 krSesame marinated wakame seeweed.

トマト/モッツァレラTomato/Mozzarella 35 krTomato with shiso, mozzarella and a balsamic vinegar dressing. The pride of the sushi chef.

SUSHI GEM握り寿司

野菜握りセレクションVegetable nigiri-sushi selection [v] 90 kr

Today’s 4 pieces of vegetable gem sushi selected by our chef.

鮭の握りSvensson nigiri selection 90 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 90 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・DXNigiri selection Deluxe 175 kr

8 pieces of sushi; the chef’s choice.

空手キッドKarate kid (For children under 11 years) 85 kr

Two pieces of gem and eight small pieces of roll. Only salmon, served without wasabi, a menu specially for those under 11.

盛り合わせMoriawase – chef’s selections

MORIAWASE盛り合わせ

All sushi rolls and sashimi come with real wasabi. Extra wasabi is available for 10 kr. Soy sauce is served with selected dishes.

SUSHI-ROLLSボルケーノ・ロール Volcano 5/10 pcs 75/145 krTuna with chilimayo.

タイ・キック Thai Kick 5/10 pcs 75/145 krInside-out roll topped with slightly grilled salmon and scallop.

神風・ロール Kamikaze 2.0 170 krShrimp tempura, eel, chilimayo, spring onion and tempura crisp. The name speaks for itself.

リブアイの焼肉ロール Yakiniku Roll 6 pcs 170 krEntrecôte Yakiniku roll.

色んな野菜太巻き、生姜味噌ドレッシング [v]Vege Fujiyama mama 6 pcs 145 krMixed vegetable roll, served with ginger miso dressing.

SASHIMI刺身の盛り合わせ Sashimi moriawase 135 krA selection of sashimi, raw fish cut in pieces, arranged on a plate.

Our maki rolls differ from the traditional ones but are genuinely Japanese in technique and philosophy.

All sushi rolls and sashimi come with real wasabi. Extra wasabi is available for 10 kr. Soy sauce is served with selected dishes.

SUSHI MAKI,SASHIMI巻き寿司・刺身

アイスクリーム Ice creamVanilla 45 krGreen tea 60 krBlack Sesame 60 krChoose between home-made ice cream with theflavours green-tea or black sesame, and vanilla.

ソルベ SorbetRaspberry 45 krMango 45 krGinger 60 krYuzu 60 krChoose between raspberry, mango, or our home-madesorbet with ginger or Yuzu, a Japanese citrus fruit.

大学芋Daigakuimo 90 krCrispy-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 syrup 90 krLight refreshing flavor mousse infused with sake,together with all natural plum graze.

ほうじ茶焼きプリンHoji-cha pudding 85 krHoji tea baked pudding with roasted almond

DESSERTSデザート

BLUE LIGHT YOKOHAMA COOKINGThe 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

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 vege-table oil.

Mushimono – steamed

Steaming maintains more of the nu-tritions 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 ingredi-ents that need to taste as natural as possible.

Namamono – raw, lightlyseared 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.

Nimono – simmered

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 im-portant as the quality of the ingredi-ent 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 per-fect. 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.

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. Some-times a bit of burn mark is added for flavours and colour.

THE FOOD WE SERVE IS CONVENIENTThe 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 HONESTWe 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 ITWe 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.

w: www.bluelightyokohama.comm: contact@ bluelightyokohama.com