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Home :: PA :: Philadelphia
3636 Sansom St PHILADELPHIA, PA 19104
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With udon noodles.
With Thai peanut sauce.
White soy dipping sauce.
Pork cutlet, steamed buns and tonkatsu aioli.
Sweet chili sauce and Thai basil.
Kaffir lime-chili dipping sauce.
Crab, cucumber, avocado, and carrot.
A California roll (crab, avocado, cucumber, and carrot) wrapped in tuna, salmon, and avocado.
Tuna roll.
A white, oily fish with a distinct flavor, with scallion and sushi rice.
Shrimp roll.
Crab.
Cucumber roll.
Avocado roll.
Assorted vegetable roll.
Crabstick, cucumber, avocado, and carrot. Made inside-out.
Crabstick, cucumber, avocado, and carrot. Made inside-out.
Made inside-out.
Crunchy spicy tuna maki, made inside-out.
Made inside-out.
Made inside-out.
Salmon and cream cheese maki, made inside-out.
Made inside-out.
Made inside-out.
Made inside-out.
A white, oily fish with a distinct flavor, with jalapeno and sushi rice. Made inside-out.
Made inside-out.
Made inside-out.
Fried shrimp roll.
Red in color and our biggest seller.
A white, oily fish with a distinct flavor.
Orange and usually cured in vinegar and salt.
Served boiled.
Freshwater eel served BBQ style with eel sauce.
Fluke. Mild, clear white meat that is very expensive in Japan. Good with pickled plum and shiso.
Red snapper. White, usually served with skin tataki style or poached. Served with ponzu, scallions, and chili paste.
Avocado sushi.
Soy bean sushi.
Wasabi mashed potatoes and truffled teriyaki sauce.
6 oz. of Kobe skirt steak rubbed with soy sauce, ginger oil, and togarashi. Grilled, sliced, and served with pickled beech mushrooms, fresh wasabi, and unagi sauce (teriyaki, sherry vinegar, butter, and lemon juice.)
Shanghai noodles and sesame dressing.
With sake soy stir-fried Asian greens.
Wok roasted corn and maitake mushrooms.
With Japanese sweet potatoes.
Wok charred asparagus and ginger chutney.
Garlic, sugar snap peas and stir-fried broccoli.
Pan seared duck breast and duck confit with sun-dried cherry bao bun.
Red chili, peanuts, and mixed vegetables.
Ramen noodles, bok choy, shitake mushrooms and snow peas.
Jumbo lump crabmeat, wok scrambled egg, fresh ginger.
Jasmine rice with tempura mushrooms.
With garlic sauce.
Jasmine rice with shrimp, scallops, and lobster.
Seaweed salad.
Pickled cabbage.
Sake, white soy, Thai basil and cilantro
With classic Japanese dressing.
With wonton crisps and sesame dressing.
With tofu and scallions.
Stir-fried (not deep-fried) chicken with beech mushrooms, broccolini, snow peas, and rice.
Assorted Asian vegetables.
Six pieces of avocado maki, five pieces of shiitake mushroom maki, and one piece each of wakame, avocado, inari tofu, and asparagus nigiri sushi.
Salmon sushi, salmon-avocado roll, and salmon-cream cheese roll.
Tempura lobster maki with uni and terriyaki-truffle sauce.
One piece each of tuna, yellowtail, salmon, tamago, shrimp, eel, and white tuna sushi, with six pieces tuna roll and a six piece eel-avocado roll.
Six pieces each of spicy tuna roll, eel-avocado roll, and California roll.
Sixty pieces of chef's selection.
Four pieces each of tuna, yellowtail, salmon and shrimp, with six pieces each of salmon cream cheese roll, jumbo lump crab roll, shrimp tempura roll, and eel-avocado roll.
Eighteen pieces of chef's selection of raw fish, three pieces each of tuna, yellowtail, salmon,nd eel sushi, with four pieces each of spicy tuna roll, spicy yellowtail scallion roll, and rainbow roll.



