Typhoon Asian Bistro
725 Boylston St, Boston, MA 02116 (617) 859-8181Menu
Appetizers
Pan-fried or steamed homemade crescent-shaped dumplings filled with minced shrimps and marinated ground pork or just minced vegetables.
Baked fresh scallop and spicy mayo served on top an avocado maki. Finished with masago.
Assorted raw fish fillets served with shredded white radish, shiso leave, ginger, and wasabi.
Lean ground pork, jumbo shrimps, and shredded veggies wrapped in wheat papers then fried.
Beef flanks, pork, or chicken marinated in Vietnamese barbeque sauce then grilled.
Lightly dusted, deep fried, then wok-flashed with salt, pepper, onions, scallions, and chilli.
Lightly dusted, deep fried, then wok-flashed with salt, pepper, onions, scallions, and chilli.
Lean ground pork, jumbo shrimps, and shredded veggies wrapped in wheat papers then fried.
Seafood or meat lightly marinated in our teriyaki sauce then pan-fried.
Crabsticks, tobiko, and avocado rolled in thin cucumber. Served on a margarita glass with shredded radish and carrot.
Using cucumber as skin to roll sprouts, asparagus, shrimps, and masago.
Lightly dusted with chilli salt then quickly blazed. Served with shredded white radish, topped with ponzu sauce.
Crabsticks, tobiko, and avocado rolled in thin cucumber. Served on a margarita glass with shredded radish and carrot.
Shrimps or tofu with shredded cucumber, carrot, mint, and vermicelli wrapped in rice paper.
Lightly salted broiled yellowtail collar served with ponzu sauce.
Assorted raw fish fillets served with shredded white radish, shiso leave, ginger, and wasabi.
Minced chicken and vegetables, quickly cooked using the Vietnamese traditional recipe. Served in fresh lettuce cups, topped with pine nuts.
A mixture of shrimps, sliced pork, and bean sprouts pan-fried with rice powder.
Lightly dusted with chilli salt then quickly blazed. Served with shredded white radish, topped with ponzu sauce.
Baked fresh scallop and spicy mayo served on top an avocado maki. Finished with masago.
Pickled mountain carrot, crab sticks, avocado, nori, and squids. Rolled then baked.
Shrimps and mixed vegetables lightly rolled in light batter then fried.
Shrimps or tofu with shredded cucumber, carrot, mint, and vermicelli wrapped in rice paper.
Noodle and Noodle Soups
Our version of Vietnamese combo beef noodle soup. Served with bean sprouts, basils, and lemon.
Shrimps, scallops, squids, veggies, and egg noodles in chicken broth. Topped with two tempura shrimps.
Shrimps, chicken, vermicelli, and shredded vegetables stir-fried with spicy curry sauce.
Grilled marinated shrimps (14), chicken, beef, pork, or egg rolls (18) on top of steamed vermicelli, house greens, and peanuts with carrot or peanut sauce.
Brushed on with chilli, grilled, served over boiled egg noodles and cucumber, topped with spicy mayo.
Grilled marinated shrimps, chicken, beef, pork, or egg rolls on top of vermicelli, lettuce, sprouts, mints, and peanuts with carrot or peanut sauce.
Pan-fried marinated duck and egg noodles in seasoned chicken broth. Served with sprouts and basils.
Pan-fried with egg, chicken, shrimps, sprouts, scallions, onions, and crushed peanuts.
Brushed on with chilli, grilled, served over boiled egg noodles and cucumber, topped with spicy mayo.
Our version of Vietnamese combo beef noodle soup. Served with bean sprouts, basils, and lemon.
Pan-fried marinated duck and egg noodles in seasoned chicken broth. Served with sprouts and basils.
Shrimps or mixed seafood (18), chicken, beef or veggies (14) quickly-fired with light sauce then poured onto a bed of crispy noodles on a hot plate.
Grilled marinated shrimps, chicken, beef, pork, or egg rolls on top of vermicelli, lettuce, sprouts, mints, and peanuts with carrot or peanut sauce.
Egg noodles in seasoned chicken broth, topped with assorted tempura vegetables.
Egg noodles stir-fried with a combination of chicken, pork, baby shrimps, and veggies with brown sauce.
Shrimps, scallops, squids, veggies, and egg noodles in chicken broth. Topped with two tempura shrimps.
Pan-fried with egg, chicken, shrimps, sprouts, scallions, onions, and crushed peanuts.
Egg noodles stir-fried with a combination of chicken, pork, baby shrimps, and veggies with brown sauce.
Shrimps, chicken, vermicelli, and shredded vegetables stir-fried with spicy curry sauce.
Salads
Poached shrimps, shredded chicken, or fried tofu mixed with shredded carrot, cabbage, fresh mint, roasted peanuts, onion, and carrot sauce dressing.
Poached shrimps, shredded chicken, or fried tofu mixed with shredded carrot, cabbage, fresh mint, roasted peanuts, onion, and carrot sauce dressing.
Avocado, cucumber, and imitation crabstick mixed with mayo dressing. Topped with tobiko.
Octopus or raw tuna mixed with shredded radish, cucumber and ponzu sauce.
Cucumber strips and house greens or just house greens topped with gingered-soy dressing.
Grilled marinated beef sirloin slices mixed with house greens. Topped with crushed peanuts.
Avocado, cucumber, and imitation crabstick mixed with mayo dressing. Topped with tobiko.
Octopus or raw tuna mixed with shredded radish, cucumber and ponzu sauce.
Grilled marinated beef sirloin slices mixed with house greens. Topped with crushed peanuts.
Cubes of fish topped with Uncle Lin’s miso sauce then blazed. Served on ponzu marinated cold radish, topped with masago and scallions.
Premixed with spicy vinaigrette and sesame seeds.
Grilled marinated jumbo shrimps mixed with house greens and carrot sauce.
Cubes of fish topped with Uncle Lin’s miso sauce then blazed. Served on ponzu marinated cold radish, topped with masago and scallions.
Seafood Entrees
Jumbo shrimps, scallops, squids, and veggies quickly cooked with light sauce. Served in a taro basket.
Grilled salmon fillet topped with Thai’s coco-flavored curry sauce. Served with fresh greens.
Shrimps, scallops, fish fillets, and veggies stir-fried with our brown sauce. Served on a sizzling plate.
Squid, scallop, crabmeat, mushrooms, and mayo baked then poured onto California Maki. Finished with tempura flakes and spicy salt.
Grilled salmon fillet topped with Thai’s coco-flavored curry sauce. Served with fresh greens.
Jumbo shrimps and veggies cooked traditionally with egg white and light white sauce.
Jumbo shrimps and veggies cooked traditionally with egg white and light white sauce.
Fresh sea bass fillet lightly brushed on with mirin-miso sauce then grilled. Served with seaweed salad, tempura maki, and rice.
NhaTrang-style. Served with lettuce, tomato, and steamed rice or steamed lomein.
Pan-fried fresh salmon fillet, served with spicy Thai salad, topped with lemon juice and sea salt.
A combination of scallops, shrimps, beef, pork, and chicken stir -fried with veggies in brown sauce.
Steamed or deep fried whole striped bass, topped with low sodium soy sauce, ginger, and scallions.
Battered then fried jumbo shrimps, topped with spicy mayo and honey glazed walnuts. Served with steamed broccoli on crunchy noodles.
Grilled fresh sea bass fillet, topped with freshly prepared ginger and scallion sauce.
Shrimps, scallops, fish fillets, and veggies stir-fried with our brown sauce. Served on a sizzling plate.
Squid, scallop, crabmeat, mushrooms, and mayo baked then poured onto California Maki. Finished with tempura flakes and spicy salt.
Shrimps or calamari lightly battered, fried, then stir-fried with salt, pepper, onions, and scallions.
Grilled lobster tail and rib eye steak, topped with unagi sauce and sesame seeds. Served with tempura onions and seaweed salad.
Pan-fried with ginger, garlic, chopped lemongrass, and spices. Served with lettuce, tomato, and carrot.
A mixture of scallops, shrimps, chicken, and veggies stir-fried with egg white and light sauce.
Battered then fried jumbo shrimps, topped with spicy mayo and honey glazed walnuts. Served with steamed broccoli on crunchy noodles.
Grilled fresh sea bass fillet, topped with freshly prepared ginger and scallion sauce.
Scallops, salmon, or sea bass pan-fried with our teriyaki sauce. Served with steamed veggies.
With shell, chopped in big pieces, battered, fried, then stir-fried with ginger, scallions, and spices.
Shrimps, scallops, imitation crabmeat, and veggies fried in light powder. Served with seaweed salad.
Steamed fresh scallops stir-fried with assorted vegetables in a light sauce.
Shrimps or calamari lightly battered, fried, then stir-fried with salt, pepper, onions, and scallions.
Jumbo shrimps, pineapple cubes, and bamboo stir-fried with curry. Served in a pineapple shell.
NhaTrang-style. Served with lettuce, tomato, and steamed rice or steamed lomein.
Battered scallops stir-fried with spicy brown sauce. Served on crunchy noodles and broccolis.
Grilled sea bass fillet, topped with an exotic spicy pineapple sauce. Served with string beans.
A combination of scallops, shrimps, beef, pork, and chicken stir -fried with veggies in brown sauce.
Sides
Choice of shrimps, beef, chicken, pork or veggies.
Choice of shrimps, beef, chicken or veggies
Soups
Minced shrimps, pork, and veggies filled wontons in chicken broth with shredded lettuce.
Seasoned with Thai spices, lime juice, and lemongrass. Finished with fresh cilantro and scallions.
Minced shrimps, pork, and veggies filled wontons in chicken broth with shredded lettuce.
Salmon cubes, shrimps, or chicken with sprouts, bac-ha, pineapple, tomato, and ngo-om in an aromatic spicy broth, topped with cilantro. Tureen for two
Spicy broth seasoned with lemongrass, limejuice, straw mushrooms, and cilantro.
Seasoned with Thai spices, lime juice, and lemongrass. Finished with fresh cilantro and scallions.
Spicy broth seasoned with lemongrass, limejuice, straw mushrooms, and cilantro.
Minced shrimps, crabmeat, scallops, and veggies cooked with creamy chicken broth. Tureen for two
Fresh tofu and mixed vegetables in a light broth, seasoned with salt and pepper. Tureen for two
Special Sushi Creations
Fish fillets wrapped in nori, battered, fried, then rolled again with rice.
Yellowtail, crabsticks, cucumber, avocado, battered, fried, then rolled again with rice.
Yellowtail, garlic, chilli, cucumber, and kaiware.
Fried soft shell crab rolled with avocado, cucumber, and tobiko in a full size nori.
Broiled eel and cucumber rolled on the inside, outside topped with avocado, tobiko, and unagi sauce.
Lobster mixed with spicy mayo rolled on the inside, outside speaded with tobiko, wasabi tobiko, and black tobiko (caviar).
California maki topped with fresh salmon then blazed in with Uncle Lin's miso sauce, topped with black tobiko and scallions.
A bigger size roll size of dragon maki.
Yellowtail, tobiko, crabstick, and avocado rolled, lightly battered, fried, then rolled again with rice on the outside.
Assorted fish fillets on a California maki.
Tuna, salmon, tobiko, and tempura flakes.
Crabsticks and spicy mayo rolled on the inside, outside topped with fresh salmon fillets, blazed with strong fire, then stopped with tobiko.
Broiled ell, cucumber, and tobiko rolled on the inside, outside topped with steamed shrimps and fresh salmon.
Broiled eel, avocado, cucumber, and tobiko rolled on the inside, outside topped with steamed shrimps and unagi sauce.
Fillets of tuna, salmon, squid, and crabsticks rolled in nori, lightly battered, fried, then sliced. (no rice)
A full size nori roll of assorted veggies, sweet egg, and crabsticks.
Fillets of tuna, yellowtail, salmon, and sweet egg rolled with the rice on the outside.
Two tempura shrimps rolled on the inside, outside topped with avocado, crabsticks, broiled eel, tobiko, and wasabi tobiko.
Asparagus, shrimps, and crabsticks rolled on the inside, outside topped with spicy tuna and scallions.
Steaks, Chops, Poultry
Beef fillets stir-fried with our lime and lemongrass sauce. Served on a hot plate with broccoli.
Szechwan-style beef tossed with red chilli and orange peels. Served on crunchy noodles and broccoli.
White meat battered, fried, and then stir-fried with our sesame sauce. Served with broccoli.
Boneless-stewed-duck lightly battered then fried. Topped with freshly prepared garlic sauce or curry sauce.
Served with Moo Shu pancakes, cucumber, scallions, and hoisin sauce.
White meat battered, fried, and then stir-fried with our General Gau’s sauce. Served with broccoli.
Rib Eye steak fillet grilled. Served on grilled veggies on hot plate with our spicy Thai steak gravy.
Rib Eye fillet grilled then topped with spicy tomato sauce.
Battered, fried, then topped with our teriyaki sauce. Served with steamed veggies and lettuce.
Grilled then topped with our Kung Pao sauce. Served with shredded pepper salad and peanuts.
Rubbed in with spicy garlic barbecue sauce then grilled. Served with garlic rice and cabbage salad.
Grilled then sautéed in our spicy curry sauce. Served with steamed veggies.
Szechwan-style beef tossed with red chilli and orange peels. Served on crunchy noodles and broccoli.
Racks of lamb separately grilled, then sautéed in our garlic sauce. Served with grilled veggies.
Grilled then served with rice and steamed veggies, topped with our black bean sauce.
White meat battered, fried, and then stir-fried with our sesame sauce. Served with broccoli.
Rib Eye steak fillet grilled. Served on fresh onions and scallions on hot plate with thick pepper gravy.
Rib Eye steak fillet grilled. Served on fresh onions and scallions on hot plate with thick pepper gravy.
White meat battered, fried, and then stir-fried with our General Gau’s sauce. Served with broccoli.
Grilled then pan-fried with our teriyaki sauce. Served with steamed veggies and shredded lettuce.
Rib Eye fillet grilled then topped with spicy tomato sauce.
Rib Eye fillet dusted with chilli salt, grilled, sliced then served warm with cold radish and ponzu sauce.
Rubbed in with spicy garlic barbecue sauce then grilled. Served with garlic rice and cabbage salad.
Rib Eye steak fillet grilled. Served on grilled veggies on hot plate with our spicy Thai steak gravy.
Grilled then topped with Thai’s exotic spicy coconut sauce. Served with spicy cucumber salad.
Boneless-stewed-duck lightly battered then fried. Topped with freshly prepared garlic sauce or curry sauce.
Rib Eye fillet grilled, sliced, then topped with our teriyaki sauce. Served with sweet potato fries.
Rib Eye fillet grilled, sliced, then topped with our teriyaki sauce. Served with sweet potato fries.
Grilled then topped with Thai’s exotic spicy coconut sauce. Served with spicy cucumber salad.
Double portion Rib Eye steak (1lb) seasoned with sea salt and freshly ground pepper then grilled. Served with steamed asparagus and our garlic sauce.
Racks of lamb separately grilled, then sautéed in our garlic sauce. Served with grilled veggies.
Served with Moo Shu pancakes, cucumber, scallions, and hoisin sauce.
Pan-fried Rib Eye steak with lime and lemongrass seasoned soy. Served with steamed bok-choy.
Quickly cooked beef fillets with mushrooms, onions, and scallions. Served on a hot plate.
Grilled then served with rice and steamed veggies, topped with our black bean sauce.
Kimchi marinated Rib Eye fillet grilled then sliced. Served with kimchi salad shredded white radish.
Sushi A La Carte
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Shrimps, cucumber, tobiko and spicy mayo.
5 lobster sashimi with no rice. With lobster miso soup.
5 per order no rice. Fresh scallop.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Salmon & avocado.
5 per order no rice. Pickled mackerel
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Philly maki battered then fried.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Cucumber & plum paste.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Tempura shrimp, eel crabstick, chili.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Cucumber roll.
5 per order no rice. With ponzu sauce.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Salmon & cream cheese.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Egg omelet roll.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Steamed spinach & unagi sauce.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Tuna & cucumber.
Veggie Nigiri-Zushi. Vegetable on sushi rice. 2 per order.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Shrimp tempura maki with spicy mayo.
Gunkan Maki-Zushi. Battleship-shape sushi. 2 per order. Sea urchin.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Cooked squash.
5 per order no rice. Squid.
2 per order on rice. Salmon
2 per order on rice. Imitation crabmeat
5 per order no rice. Tuna.
2 per order on rice. Sole of fluke.
2 per order on rice. Striped bass.
5 per order no rice. Sweet shrimps.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Imitation crab, cucumber & avocado.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Shrimps, lettuce & mayo.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Avocado roll.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Imitation crabmeat roll.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. With cucumber and avocado.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Tuna roll.
Gunkan Maki-Zushi. Battleship-shape sushi. 2 per order. Flying fish roe.
5 per order no rice.
2 per order on rice. Yellowtail.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Japanese pickled radish.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Cooked salmon, avocado, spicy mayo.
Veggie Nigiri-Sushi. Vegetable on sushi rice. 2 per order. Pickled radish.
Veggie Nigiri-Sushi. Vegetable on sushi rice. 2 per order.
2 per order on rice. Egg Omelet.
5 per order no rice. Yellowtail.
2 per order on rice.
2 per order on rice. Fresh scallop.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Avocado, squash, cucumber, carrot.
Gunkan Maki-Zushi. Battleship-shape sushi. 2 per order. Salmon Roe
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. With cucumber and avocado.
2 per order on rice. Sweet shrimps.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Shrimps & cucumber.
Gunkan Maki-Zushi. Battleship-shape sushi. 2 per order. Fine caviar.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Salmon roll.
Veggie Nigiri-Zushi. Vegetable on sushi rice. 2 per order. Cooked squash.
2 per order on rice. Tuna.
Veggie Nigiri-Zushi. Vegetable on sushi rice. 2 per order. Marinated tofu skin.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Fried sweet potato.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price.
5 per order no rice. Egg Omelet.
Gunkan Maki-Zushi. Battleship-shape sushi. 2 per order. Wasabi marinated fish roe.
2 per order on rice. With shiso leaves.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. California roll with tobiko.
5 per order no rice. Steamed shrimps
2 per order on rice. Steamed shrimps.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Salmon, spicy mayo, tobiko.
5 per order no rice. Sole of fluke.
5 per order no rice. Boiled octopus.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Fatty tuna & scallions.
2 per order on rice. Boiled surf shell.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Broiled eel, cucumber & avocado.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Yellowtail & scallions.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Salmon skin & cucumber.
Veggie Nigiri-Zushi. Vegetable on sushi rice. 2 per order. Sprouts of radish.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Tuna, spicy mayo, tobiko & scallions.
5 per order no rice. Imitation crabmeat.
Makimono-Regular Sushi Rolls. 5 or six pieces per roll. Available as temaki (hand roll) for the same price. Octopus & cucumber.
5 per order no rice. Boiled surf shell.
2 per order on rice. Squid.
2 per order on rice. Pickled mackerel.
5 per order no rice. With sisho leaves.
Gunkan Maki-Zushi. Battleship-shape sushi. 2 per order. Spicy fresh scallop.
5 per order no rice. Salmon.
2 per order on rice. Boiled octopus.
5 per order no rice. Striped bass.
Sushi Entrees
Assorted sashimi arts and vegetables on a platter with seasoned sushi rice. Served with a fish salad.
Assorted fish nigiris and chef’s maki on a platter. Served with chef’s salad.
Assorted fish nigiris and chef’s maki on a platter. Served with chef’s salad.
Assorted nigiri, sashimi, maki, shredded radish, shiso, and seaweed salad beautifully arranged on a boat
A combination of tuna maki, salmon maki, California maki, and chef’s salad on a platter.
California maki topped with fresh salmon then blazed in our miso sauce by strong fire. Topped with caviar and scallions. Served with a blazed fish salad.
A combination of spicy tuna nigiri, salmon nigiri, spicy tuna maki, and spicy salmon maki on a platter. Served with spicy shredded cucumber salad.
Yellowtail, avocado, tobiko, and crabmeat, rolled, fried, rolled, and then sliced. Served with chef’s salad.
Dragon maki: two tempura shrimps, avocado, crabstick, broiled eel, and two tobiko. Phoenix maki: crabsticks, spicy mayo, blazed salmon, and tobiko. Served with chef's salad.
Yellowtail, avocado, tobiko, and crabmeat, rolled, fried, rolled, and then sliced. Served with chef’s salad.
Broiled eel fillets, tobiko, and cucumber rolled on the inside, outside topped with salmon fillets, steamed shrimps, spicy mayo, and unagi sauce.
Assorted fillets of raw fish with radish, shiso leaves, rice ball, and chef’s salad.
Raw tuna, salmon, yellowtail, fluke, striped bass, or broiled eel over sushi rice. Finished with veggies.
A combination of spicy tuna nigiri, salmon nigiri, spicy tuna maki, and spicy salmon maki on a platter. Served with spicy shredded cucumber salad.
California maki topped with fresh salmon then blazed in our miso sauce by strong fire. Topped with caviar and scallions. Served with a blazed fish salad.
Assorted sashimi arts and vegetables on a platter with seasoned sushi rice. Served with a fish salad.
Raw lobster and fish fillets with radish, shiso leaves, chef’s salad, and a rice portion.
Assorted fillets of raw fish with radish, shiso leaves, rice ball, and chef’s salad.
Assorted fillets of raw fish with radish, shiso leaves, rice ball, and chef’s salad.
Two shrimp tempuras and imitation crabmeat rolled on the inside, outside topped with avocado, broiled eel, tobiko, and wasabi tobiko.
Two shrimp tempuras and imitation crabmeat rolled on the inside, outside topped with avocado, broiled eel, tobiko, and wasabi tobiko.
Assorted sashimi arts and vegetables on a platter with seasoned sushi rice. Served with a fish salad.
Fresh tuna steak dusted with chilli salt then quickly blazed. Thickly sliced then served with radish, cucumber, spicy ponzu sauce, and rice.
Assorted fish nigiris and chef’s maki on a platter. Served with chef’s salad.
Assorted nigiri, sashimi, maki, shredded radish, shiso, and seaweed salad beautifully arranged on a boat
Assorted nigiri, sashimi, maki, shredded radish, shiso, and seaweed salad beautifully arranged on a boat
A combination of tuna maki, salmon maki, California maki, and chef’s salad on a platter.
Avocado, squash, pickled radish, asparagus, tofu skin & cucumber roll.
Crabsticks and tempura flakes rolled, outside topped with fresh salmon fillets and sweet soy, baked, then topped with scallions and spicy mayo. Served with a blazed fish salad.
Fresh tuna steak dusted with chilli salt then quickly blazed. Thickly sliced then served with radish, cucumber, spicy ponzu sauce, and rice.
Broiled eel fillets, tobiko, and cucumber rolled on the inside, outside topped with salmon fillets, steamed shrimps, spicy mayo, and unagi sauce.
Traditional Entrees
Shredded pork and veggies stir-fried. Served with hoisin sauce and pancakes.
A choice of shrimps, chicken, or beef sautéed with our Panang coco-curry and Thai vegetables.
Your choice with assorted veggies in brown sauce or spicy garlic sauce.
Battered, fried, then stir-fried.
With peanuts, celery, pepper, and carrot.
Marinated with exotic barbecue sauce, grilled, then served with rice and greens. Finish with fried egg and scallion oil.
Your choice with assorted veggies in brown sauce or spicy garlic sauce.
A choice of shrimps, chicken, or beef sautéed with our Panang coco-curry and Thai vegetables.
Pork slices stir-fried with onions, green and red bell peppers in spicy black bean sauce.
With peanuts, celery, pepper, and carrot.
Marinated with exotic barbecue sauce, grilled, then served with rice and greens. Finish with fried egg and scallion oil.
Battered, fried, then stir-fried.
Pork slices stir-fried with onions, green and red bell peppers in spicy black bean sauce.
Sushi Trays
Nigiri-mono: tuna, salmon, sweet egg, fluke, striped bass, red snapper, shrimp, crabstick, octopus, and squid. Makimono: California, spicy tuna, and broiled eel.
Broiled eel, salmon, tuna, cucumber, and spinach.
Fish: tuna, salmon, yellowtail, red snapper, fluke, and striped bass. Makimono: special California and tuna.
Nigiri-mono: tuna, salmon, yellowtail, white tuna, fluke, and striped bass. Makimono: California and tuna.
California, yellowtail and scallions, tuna, salmon, and crabstick
Spicy tuna, shrimp tempura, philly, avocado, and cucumber.
Beverages
