EAT + EAT Feature
Eiko’s New Menu Reveal
Owners Rick Zaslove & Allison Hallum Take Eiko’s to the Next Level


Published On: November 06, 2023
white plate with Akaushi Wagyu Filet Mignon and potatoes places on wood table

Eiko’s Modern Japanese Cuisine is a favorite of Napa locals, with Chef Takeki Noma sending out a stream of exceptional dishes from his kitchen daily. The restaurant’s menu is expansive: Japanese tapas, signature “sushi” rolls, assorted tempura, and mouthwatering cooked entrées like Akaushi Wagyu fillet mignon with enoki mushrooms in a brandy cream sauce. Make no mistake, none of this is everyday Japanese fare. Each recipe has an exquisite taste profile and is time-tested, with many items on the menu for over a decade.

Rick Zaslove is enthusiastic about sharing his favorite foods with everyone who walks through Eiko’s doors. He said, “We want customers to come to Eiko’s to enjoy a relaxing meal with family and friends, but we also want everyone to taste flavors they’ve never experienced before. I want our food to take them on a ‘tastebud vacation.’”

red plate with poke nachos with wedge of limeAllison Hallum, director of operations, noted, “Eiko’s is nothing if not the place in the valley to enjoy the highest quality seafood. Our fish is absolutely fresh and of the same superior quality you’ll find in the restaurants of our Michelin-star neighbors.” Eiko’s tuna and salmon are ever popular, and though they are a daily staple on their menu, neither is what one might call ordinary. The yellowfin and bigeye tuna (Maguro) emanate from pristine locations off Hawaii, Mexico, the Philippines, and Maldives, while the Ora King salmon (Sake) makes its way from the Marlborough Sound of New Zealand. And Eiko’s always has a tantalizing line-up of seasonal offerings, like Japanese sea bass (Suzuki), local halibut (Hirame), and the delicately sweet golden eye snapper (Kinmedai).

When it comes to Eiko’s new menu, it is locals who have inspired the latest offerings. “Folks in Napa love our menu and return regularly for certain things, like our calamari. So, we created a great new variation, adding sauteed red and yellow peppers and green beans with a sweet and spicy miso glaze,” said Hallum. Working with Chef Noma, Hallum and Zaslove have created eight delectable new menu items, including a NorCal-inspired chopped kale and cabbage salad with Ora King salmon, a “Tiger Roll,” featuring tempura shrimp and crab, the “Surf and Turf Roll” with spicy Dungeness crab, tempura onion, and seared Japanese Wagyu beef and a new hand roll with creamy octopus, cucumber, avocado, jalapeno, and Tobiko. Also irresistible is their new “Yuzu Kosho Salmon,” sashimi with a yuzu kosho vinaigrette garnished with pickled red onion and micro celery.

On any given weekday, locals and tourists alike can be found enjoying Eiko’s Happy Hour. The bar offers great Japanese and domestic craft beers, sushi-friendly Napa Valley wines, and the region’s best selection of sakes, served both hot and cold. Cocktails are also a big hit, a best-seller being “Eiko’s Dragon Cosmo” with raspberry-infused vodka and elderberry flower liqueur. Hot Japanese tapas, sushi rolls, sashimi, and oysters on the half-shell pair deliciously with all these refreshing libations. Happy Hours are Monday – Friday, 4:00 – 5:30pm.