Fried in special batter, served with ponzu sauce.
Traditional Japanese dumpling, served with ponzu sauce.
Shrimp and vegetables shrimp only.
Japanese eggplant with sweet miso.
Diced tuna on crispy wonton skin.
Boil soy bean.
Sauteed with garlic butter and soy.
Grilled yellowtail collar, served with ponzu sauce.
Baked New Zealand green mussels.
Baked scallop, shrimp, mushroom and masago.
Fried soft tofu in soy base with shaved bonito.
Grilled mackerel served with miso soup and salad.
6 pieces chef's choice sushi, 6 pieces California roll served with miso soup and salad.
Assorted sashimi on sushi rice served with miso soup and salad.
Japanese pickle.
Asparagus, cucumber, gobo, lettuce, avocado, kaiware.
Baked scallop on top of California roll.
Baked lobster, avocado, cucumber, mayo, masago outside.
Cucumber, wrapped with freshwater eel and avocado on top.
Crab inside, tuna, yellowtail, albacore, salmon, avocado, shrimp on top.
Shrimp tempura, avocado, gobo, cucumber, kaiware, lettuce, mayo, masago outside.
Softshell crab, avocado, gobo, cucumber, kaiware, lettuce, mayo, masago outside.
Salmon, cream cheese, avocado, cucumber, masago outside.
Freshwater eel, cucumber.
Shrimp tempura, avocado, cucumber, spicy mayo, coated with tempura flakes, eel sauce.
Seared albacore served with ginger dressing.
Served with ginger dressing.
Served with citrus dressing.
Served with ginger dressing.
Served with ginger dressing.
Served with tradition Japanese dressing.
Baked lobster, avocado, cucumber, mayo, masago outside.
Shrimp tempura, avocado, gobo, cucumber, kaiware, lettuce, mayo, masago outside.
Japanese pickle.
Asparagus, cucumber, gobo, lettuce, avocado, kaiware.
Freshwater eel, cucumber.
Cold buckwheat noodles with dipping sauce.
(Hot noodles) with shrimp tempura, chicken, shiitake mushroom, spinach, egg.
(Cold noodles) zaru soba with shrimp and vegetable tempura.
Our chef's choices of 6 pieces of sushi and 6 pieces of California roll and miso soup.
5 kinds of raw fish.
3 kinds of raw fish.
Topped with sliced jalapeno (4pieces).
Homemade monk fish liver.
3 layers of blue crab meat, avocado, tomatoes, garlic bread.
Boiled spinach topped with sesame seeds.
Sauteed sliced lotus root.
Deep fried octopus served with yuzu and wasabi.
Marinated with shoyu (soy sauce).
Served with garlic ponzu sauce.
Thin sliced seared ribeye beef with garlic ponzu.
8 thin slices of salmon, lemon juice, olive oil, salt and pepper.
Sauteed in garlic butter served on hot stone.
Sauteed Japanese green peppers.
Thin sliced yellowtail sashimi style ponzu vinaigrette and jalapeno.
Grilled fresh water eel on top of rice with takuan (pickled daikon) and miso soup.
Grilled fresh Atlantic salmon with teriyaki sauce.
Assorted sashimi on sushi rice served with miso soup.
Grilled Angus rib eye steak with teriyaki sauce.
Deep fried chicken breast cutlet with katsu sauce.
Grilled mackerel served with ponzu sauce.
Marinated in shoyu (soy sauce).
Grilled chicken breast with teriyaki sauce.
Chopped shrimp with spicy mayo and shrimp tempura inside.
Shrimp tempura, spicy tuna, avocado, cucumber wrapped with soy paper.
Shrimp tempura, avocado, cucumber topped with spicy tuna.
Baked lobster, avocado, cucumber, mayo and masago.
Tempura spicy lobster, asparagus and avocado.
Salmon, tuna, yellow tail, crab meat, asparagus, prepared in tempura style.
Baked with spicy mayo, avocado, cucumber, wrapped with soy paper.
Lobster salad, wasabi mayo, asparagus.
Spicy tuna on top, chopped albacore, ginger, scallion.
With masago and mayo.