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Nozomi Number 3
Organic baby green with an herb garden aioli of ginger dressing
Seaweed salad in a sesame vinaigrette
Fresh seafood with cucumbers, kaiware, gobo and seaweed in a spicy ponzu
Organic baby greens, topped with baked salmon skin in a grapeseed yuzu vinaigrette
Seared cajun tuna with a bok choy, kaiware salad in a citrus soy dressing
Assorted seafood in a spicy citrus broth
Exotic japanese mushroom ginko broth
Served up with a sweet cucumber vinaigrette
Asparagus, avocado and microgreens with a wasabi aioli
Seared scallops with a chipotle sauce
With edamame risotto and soy balsamic glaze
Japanese style braised baby octopus
Lobster and shrimp tempura with a sweet and spicy miso aioli
King crab, shrimp, scallops, clams & mussels steamed in a citrus sake
Steamed handmade dumplings in a truffle and miso broth
Thinly sliced baby yellowtail drizzled with a citrus soy and white truffle oil
Marinated boneless ribs on skewers with a grilled pineapple ring
Fresh scallops topped with a spicy seafood ceviche
Butterfish marinated in a sweet saikyo miso
Real japanese kobe seared and drizzled with a garlic oil and ponzu
Lightly fried tofu with scallions, shitake and sweet soy broth
Battered chicken bites served with honey aioli
Pan fried beef and vegetable dumplings
Baby carrots, cream cheese, gobo, asparagus, kaiware wrapped with bok choy and avocado with ponzu
Shrimp and seasonal vegetables
Panko crusted jalapenos stuffed with spicy tuna and cream cheese
Lightly crisped tofu topped with sauteed japanese mountain vegetables
With sweet and sour chili dipping sauce
Crisped in a cajun mochiko
Steamed shrimp dumplings
Topped with spicy tuna, avocado and radish sprouts
Steamed with sake, butter, shallots and italian parsley
Baked yellowtail collar with ponzu
Panko crusted soft shell crab with cucumber gobo salad
Monkfish pate with a citrus soy sauce
Topped with our special dynamite mix
Cubed tuna in a hawaiian style dressing
Two pieces each of tuna, yellowtail and salmon sashimi
Krab and avocado wrapped with halibut naked with cream sauce
With kabayaki yuzu buerre blanc
Topped with jalapeno and ponzu shallots
Salmon, krab, gobo, wrapped with rice paper with herb aioli
rice wrapped with tuna, topped with spicy scallops
With homemade tartar
Menu for Nozomi Number 3 provided by Allmenus.com
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