Makisu Sushi

Steamed soybean pods with sea salt.

Pan fried or steamed beef dumplings served with a spicy soy dipping sauce.

Thinly sliced seared NY strip served sashimi style with garlic ponzu.

A large snow crab cake drizzled with wasabi mayo and balsamic glaze.

Three sauteed u 15 black tiger shrimp with garlic olive oil.

Traditional Chinese - style steamed shrimp dumplings served with spicy dipping sauce.

Delicately battered & deep - fried vegetables with choice of chicken, shrimp or calamari, served with soy ginger dipping sauce.

Fire grilled skewers with teriyaki glaze.

bigeye tuna or super white tuna, tuna seared and served with diced pineapples, mixed greens & citrus ponzu.

Spicy tuna tartar on buttered crispy rice garnished with thinly sliced jalapenos, topped with creamy white sauce.

Deep fried spicy tuna, snow crab, cream cheese and salmon wrapped in seaweed; served with spicy mayo and eel sauce.

Chefs special presentation of big eye, super white and seared albacore tuna.

A classic ceviche, meaning tuna marinated in a special combination of seasonings, with seven spices and garlic olive oil, and served with greens. big eye is prized as food and big game.

Another classic ceviche, salmon flavored with a family of spices and garlic olive oil, and bedded with greens.

Eel, salmon, super white tuna, asparagus & mint leaf, wrapped with soybean sheet, topped with eel sauce and creamy ginger.

Soft shell crab, asparagus & eel wrapped with sliced tuna topped with red tobiko and splashed with chili oil in a Bacardi 151 fire.

Choice of king crab, octopus, shrimp, or combination rolled with cucumber sheet served with mirin vinaigrette.

Boiled spinach or grilled asparagus with sesame miso paste.

Marinated spicy tuna with avocado, seaweed salad and olive oil dressing.

9 Pcs. of nigiri sushi and caterpillar roll.

Assortment of the freshest fish filets on a bed of sushi rice.

Fresh salmon sashimi on bed of sushi rice.

Fresh big eye tuna seared to perfection with sauteed vegetables and topped with seven spiced olive oil.

Sake - soy steak grilled and served with sauteed vegetables, drizzled with a teriyaki glaze; certified angus beef.

Sake - soy filet mignon grilled & served with sauteed vegetables, drizzled with teriyaki glaze; certified angus beef.

Avocado over snowcrab and cucumber, topped with assorted tobiko and drizzled with creamy sauce.

Eel over spicy scallop and topped with black tobiko.

Super white tuna over shrimp tempura.

Shrimp tempura, cream cheese, unagi and avocado drizzled with sweet soy and creamy mayo.

Tuna over spicy tuna.

Tempura crunch over jalapeno & spicy tuna.

Five kinds of fish over california roll.

Seared tuna over spicy salmon.

Fresh snow crab, cucumber and avocado.

Fresh tuna, salmon and avocado.

Smoked salmon, cream cheese and avocado.

Baked salmon skin and cucumber.

Chopped house marinated salmon.

Chopped house marinated tuna.

Fresh shrimp, cream cheese and tuna.

Excellent combination choice of avocado, asparagus, cucumber.

Delicious seasoned pickled white radish.

Also known as escolar, this delicious white filet has a dense and oily texture, is often a favorite of those in the sushi industry.

More chewing achieves more flavors. commonly found in the atlantic ocean, squid gives an overall sweet flavor with a creamy texture that coats your mouth.

Tako, or octopus is sliced very thinly.

This dish is also know as tobiko and uses eggs that are smaller than ikura (salmon roe). the green color is a result of the dish being prepared with wasabi for a spicy kick.

Freshest and finest cuts of fatty, pink sake (pink salmon), a perennial favorite in any group order.

Tamago, or sweet egg, is a type of japanese omelette.

Hokkigai, has a crispy texture and is a specialty in hokkaido. it is pinkish white at the lower body and dark red at the tip.

Fully cured salmon that has mild to strong flavor along with a rich and semi - soft texture, this classic favorite is delicately smoked for flavor. a great source of omega - 3 fatty acids.

Also known as capelin roe or masago, it is slightly smaller than flying fish roe but still attains its luscious flavor.

An artfully cut piece of tuna having a simple yet robust taste, seared to perfection.

Although the yellowtail is rich, the oils have a clear and sweet aftertaste accompanied with a bold taste of the flesh.

Originating in Southeast Asia, this shrimp encompasses a very mild flavor with lean and firm meat. can be comparable to the taste of lobster.

(Yellow tail) – 7 pcs, although the yellow tail is rich, its oils have a clear and sweet aftertaste accompanied with a bold taste of the flesh.

(Salmon) – 7 pcs, freshest and finest cuts of fatty, pink sake (pink salmon), a perennial favorite in any group order.

(Fluke) – 7 pcs, hirame, also known as summer flounder or fluke. it is thinly sliced, with a deliciously firm texture.

15 Pcs can't decide. let our chefs choose 15 of the most tasteful sashimi pieces at makisu.

Fully cured salmon that has mild to strong flavor along with a rich and semi-soft texture, this classic favorite is delicately smoked for flavor. a great source of omega-3 fatty acids.

More chewing achieves more flavors. commonly found in the atlantic ocean, squid gives an overall sweet flavor with a creamy texture that coats your mouth.

Also known as capelin roe or masago, it is slightly smaller than flying fish roe but still attains its luscious flavor.

Sea eel is one of the oldest edo style sushi ingredients. it is simmered slowly then cooled before preparation, then served with its own tsume sauce, which is a reduction of its own broth.

Freshest and finest cuts of fatty, pink sake (pink salmon), a perennial favorite in any group order.

Scallops are highly prized as a food source and are light, meaty and creamy in taste.

Add quail egg $0.50, salmon roe, also know as ikura, is succulent, orange and is pop - in - your - mouth wonderful.

Saba (mackerel) has been a staple and a favorite fish in japan since immemorial times.

Although the yellowtail is rich, the oils have a clear and sweet aftertaste accompanied with a bold taste of the flesh.

Tako, or octopus is sliced very thinly. we take the time to make this challenging item just right.

This dish is also known as tobiko and uses eggs that are smaller than ikura (salmon roe). this chili paste tobiko has a mild smoky, salty taste complimented by a crunchy texture.

This dish is also known as tobiko and uses eggs that are smaller than ikura (salmon roe). this dish is prepared with squid's ink giving it a black appearance, and results in a hint of salt and vinegar.

Fatty tuna and scallions.

Scallops with masago and white sauce.

Crab with cucumber and avocado.

Just the mention of chocolate souffle can conjure up feelings of decadence and luxury. a light, airy mixture of dark chocolate cake with a chocolate cream center. this dark chocolate souffle can be the perfect finale to a romantic dinner.

Chocoholics beware. one spoonful of this chocolate mousse and you will be hooked forever. it is what you could call a grown up chocolate pudding. a simple yet elegant dessert. it's chocolate flavor is rich and it's texture is silky smooth, airy, almost foamy. and foamy is an apt description as mousse is french for froth or foam.