Restaurant
Sushi
At Mikado, it is our life's mission to deliver the absolute freshest and highest quality food to your table.
Starters
Our chef's use their talent and creativity to put together beautiful dishes.
Specialty Rolls
Our very own Mikado Sushi rolls are works of art. Taste the freshest and most beautifully prepared food in the Glens Falls, Lake George area.
Noodles
Our noodles are sure to please even the pickiest of eaters. We prepare both traditional and non-traditional versions of classic Korean noodle dishes.
Korean
Traditional Korean food is hard to come by. Our family and Chef's take pride in the food that they prepare, and our roots.
Local & Japanese Beers
The local and Japanese beers we serve come both on tap and in a bottle or can. We have seasonal collections as well as microbrews straight from Japan.
Japanese Whiskey
Premium Japanese aged whiskey is certainly a rare treat. Many of our whiskeys are made in the Scottish style and enjoyed in cocktails, neat, or on the rocks.
Large Sake Selection
Commonly referred to as “Rice Wine”, this classic liquor can be enjoyed both hot and cold. We proudly carry a large variety of sake, served in traditional cups.
Hot Sake
Much of today’s sake is still served warm or hot, partly because heating can mask unpleasant aspects of the flavour of the drink and make it more palatable; something which is often necessary in the case of the cheapest futsushu (regular sake). Premium sake on the other hand, with its more delicate character and subtle aroma, is not generally recommended for heating to high temperatures. One exception to this is honjozoshu, which is premium sake that has had a limited amount of brewer’s alcohol added, and can have a lighter and smoother flavour when warmed.
Cold Sake
Sake experts generally agree that most premium sake is best served chilled, with the optimum level for ginjoshu, daiginjoshu, junmai daiginjoshu and unpasteurized namazake considered to be suzuhie or ‘cool’, at around 15 degrees Celsius. This is the temperature at which the subtle flavors and fine fragrances of these refined sakes can be best enjoyed.
Honjozo
Sake that is made up of rice, water, koji mold, yeast and a portion of added distilled alcohol, and the rice is milled 30% with 70% of each grain remaining.
Junmai Daiginjo
Sake that is made up of water, koji mold, yeast and rice milled 50% with 50% of each grain of rice remaining.
Ginjo
Sake that is made up of rice, water, koji mold, yeast and a portion of added distilled alcohol, and the rice is milled 40% with 60% of each grain remaining.
Junmai Ginjo
Sake that is made up of water, koji mold, yeast and rice milled 40% with 60% of each grain remaining.
Nigori
Unfiltered “Nigori” sake is a brew that has been coarsely filtered to allow the unfermented rice particles to remain in the sake to increase feeling and flavor. Always served chilled Nigori sake is a popular bar sake that pairs well with international spicy fare and appeals to those looking for direct flavors.
Sparkling Sake
Sparkling sake is the hottest category in the sake world, and appeals to those who like fresh, bright and complex flavors and feelings similar to a sparkling wine. Some sparkling sakes are carbonated and some have a secondary bottle fermentation, and all do well served chilled in a sparking wine flute.
Flavored Sake
This is a rather popular form of sake. It includes fruits flavors such as apple, cherry and raspberry. It is sweet and fruity and ideal for mixing cocktails.
