Shiro maguro.

Hon maguro.

Toro.

Unagi.

Hirame.

Saba.

Tako.

Shake.

Ikura.

Cooked and seasoned mollusk

Maguro tataki.

Masago.

Aji.

Ika.

Amaebi.

Ebi.

Maguro.

Hamachi.

2 pieces.

2 pieces.

Seared yellowtail, Jalapeno, ponzu sauce, sushi rice

Tuna, wasabi sour cream sauce, sushi rice

Seared Albacore, Ginger sauce, sushi rice

Seared Albacore, Crispy onion, ponzu sauce, sushi rice

Seaweed wrapped around rice and filling.

Seaweed wrapped around rice and filling.

Kizami wasabi.

Hon wasabi.

Smoked salmon, avocado, radish sprouts, onion, masago and mayo.

Blue Crab, avocado

Crab mixture and avocado.

Baked eel, cucumber, topped with avocado and eel sauce.

Shrimp tempura, avocado, mayo, masago, topped with tempura crunchies and eel sauce.

Maki style, cucumber roll

California with eel and avocado.

Baked eel, avocado, topped with eel sauce.

Boiled lobster, asparagus, avocado, masago and mayo and wrapped in soy paper.

Baked eel, shrimp tempura, avocado, masago, cucumber and eel sauce, wrapped in yellow soy paper.

Spicy tuna roll topped with tempura crunchies and eel sauce.

Softshell crab, avocado, cucumber, radish sprouts, yamagobo, mayo, topped with masago.

California roll topped with masago.

California roll topped with tuna, salmon, albacore, white fish, tiger shrimp, yellowtail, avocado.

Salmon and avocado.

Baked salmon skin, cucumber, radish sprouts, masago and yamagobo, topped with bonito flakes.

Tiger shrimp, mayo, masago, cucumber.

Minced tuna in a spicy sauce and cucumber.

Maki style

Asparagus, avocado, radish sprouts, cucumber, yamagobo.

Rainbow roll with wasabi sour cream, mild miso sauce and masago.

Yellowtail and green onions.

scallop, mayo, avocado, masago

Spicy California roll topped with salmon, lemon slivers, ponzu sauce, tobiko.

Salmon avocado roll, fried in tempura batter, topped with eel sauce.

Spicy tuna roll in soy paper, seared albacore, shiso salsa.

California roll topped with spicy mayo tossed shrimp tempura, masago, tempura flakes, eel sauce.

California roll topped with spicy tuna, avocado, tiger shrimp slices.

Vege roll topped seared yellowtail, sliced jalapeno, garlic ponzu sauce.

Diced albacore topped with crispy onion and radish sprouts in ponzu sauce.

halibut, chopped jalapeno, ginger, microgreen and wasabi soy dressing.

Avocado slices, caviar, wasabi sour cream, served with wonton chips.

Lightly seared and topped with thin slices of jalapeno with ponzu sauce.

Smoked salmon, snow crab, avocado wrapped in paper-thin cucumber with ponzu dipping sauce.

Crispy rice topped with spicy tuna, sprouts, sweet soy sauce and wasabi sour cream sauce.

Black pepper seared ahi, oyster sauce, pico de gallo, green onions

yellowtail, yuzu wasabi dressing, sambal, micro greens

Steamed and lightly salted.

Sauteed in garlic and shichimi peppers.

Lightly fried tofu, grated daikon radish and ginger, bonito flakes and savory dashi broth.

Lightly fried, bonito flakes and ponzu sauce.

Fried rings and yuzu miso aioli.

Popcorn-style tempura shrimp with spicy ponzu dipping sauce.

Served with ponzu dipping sauce.

Steamed, served with chili ponzu.

Flash fried savory rolls.

Served with shishito peppers.

Lightly fried soft shell crab served on a bed of fried parsley with ponzu sauce.

5 jumbo prawns lightly battered and flash fried

3 jumbo prawns and an assorted vegetable lightly battered and flash-fried.

An assortment of vegetables lightly battered and flash-fried.

Marinated in sweet miso then and grilled.

Broiled salmon collar.

broiled yellowtail collar

Cucumber and wakame seaweed dressed in a sweet rice wine vinaigrette.

Greens, cucumber, masago, bonito flakes, gobo with chili ponzu vinaigrette.

Tuna, salmon, albacore, white fish with chili ponzu vinaigrette.

Cucumber, wakame seaweed, king crab leg, octopus and shrimp dressed in sweet rice wine vinaigrette.

Organic tofu, greens, tomatoes, with ginger dressing.

Greens with house ginger dressing.

Flame-broiled served with sauteed Japanese mushroom in shoyu garlic sauce.

Flame broiled, served on top of string beans.

Flame-broiled, served on top of string beans.

Flame-broiled served on top of string beans.

Bite-size chicken, battered and deep-fried tossed with spicy garlic sauce and sprinkled with sesame seeds.

Grilled tofu served with sauteed black, enoki, shimeji and maitake mushrooms and white onions.

Vegetables and egg.

Grilled chicken, onions, peppers in a sweet soy glaze.

Soup that is made from miso paste.

broiled freshwater eel with sweet savory eel sauce over rice with pickles.

Chef’s selection of nigiri sushi. Choice of California roll or spicy tuna roll. House salad and miso soup.

Chef’s selection of sashimi. Rice, house salad and miso soup.

bite size sashimi over sushi rice with pickles. includes house salad and miso soup.

Filet mignon teriyaki, shrimp and vegetable tempura.

Chicken breast teriyaki, shrimp and vegetable tempura.

Salmon teriyaki, shrimp and vegetable tempura.

Beef marinated or glazed in a soy based sauce.

Ray-finned fish marinated or glazed in a soy based sauce.

Poultry marinated or glazed in a soy based sauce.

Covered in panko breadcrumbs and fried.

Battered and fried.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase. Junmai Daiginjo, Smooth and clean with subtle flavors of ripe pears and grapes pervading the middle mouth. Extra deep flavors, yet still carries a light and clean mouthfeel allowing easy drinkability.

Must be 21 to purchase. Junmai daiginjo. The nose is a clever balance of honeysuckle and tuberose. Strength in clarity on palate. Subtle flavors of fuji apple and tart pear. Exquisitely smooth with a resonant depth of flavor.

Junmai Daiginjo. Hints of rich grain with a delicate sweetness and softness. Lighter and elegant, with clean aromas of pear and green apple. Ample acidity.

Must be 21 to purchase. Junmai Daiginjo. Medium to full-bodied. Elegant nose filled with sweet rice. White chocolate and juicy pineapple. A balance between plum skin and straw flavors fills the mouth with a velvety push that ends with a clean finish.

Must be 21 to purchase. Nigori. Unfiltered. Light nose filled with cream, cherry blossom and white grape elements. Finely textured.

Must be 21 to purchase. Outstanding aroma with excellent body. Clear taste, light and refreshing flavors work well on the rocks or mixed with cold/hot water.

Must be 21 to purchase. Fruili-Collie Orientali, Italy Lively, medium-bodied. Complex aromas of wildflowers, ripe pear, and a hint of bread crust with a lingering touch of minerality.

Must be 21 to purchase. Martinborough, New Zealand Rich ripe flavor of limes, peaches, and apples alongside the characteristic herbaceous components and a unique dry grainy texture on the palate.

Must be 21 to purchase. Sonoma County, California Bright lemon and apple aromas mingle with hints of toasty barrel complexity leading to a creamy, well-balanced finish with refreshing acidity.

Must be 21 to purchase. Sonoma County, California beautiful, pale straw color. Scents of Bosc pear and Honeycrisp apple accentuated with notes of nougat, roasted nuts, oak spice and a touch of citrus blossom. Beautifully focused on the palate with bright acidity and a nicely balanced long flavorful structure.

Must be 21 to purchase. Paso Robles, California Full-bodied with bright black cherry, black current and berry fruit with an underpinning of oak barrel accents on entry. Clean finish, long and layered with soft chewy tannins balanced with crisp acidity and subtle floral notes.

Must be 21 to purchase. Paso Robles, California Full-bodied and rich. Aromas of blueberries, black cherries, with subtle notes of roasted coffee, cocoa and dried spices. Luscious supple tannins with layered flavors of juicy blackberry and red fruit while nuances of black pepper, clove and vanilla bean round out the long smooth finish.