(4) Tofu steamed together with ground mountain yam, bonito and soy. Request without bonito for a vegetarian option.

(5) Fried vegetable filled Japanese style potstickers served with dipping sauce. Vegetarian.

(4). With a spicy garlic sauce or mild tempura sauce.

(6). Short ribs marinated in sweet soy sauce and grilled.

(5) Soy marinated thigh meat, karaage fried and served with a spicy mayo dipping sauce.

Kinoko mushrooms, chilled tofu and a yuzu kosho ponzu sauce. Vegetarian.

(4). Panko fried and served with 2 dipping sauces.

(6). Sliced rib eye rolled with ume and shiso tempura style.

Fried pork filled potstickers served with dipping sauce. (5pc).

(5). Pork filled potstickers, pan fried, served with dipping sauce.

Fried eggplant, ground daikon, fresh shoga ginger root and tempura sauce.

(3). Deep fried almond covered shrimp served with dipping sauce.

Seaweed salad in a light sesame oil. Vegetarian.

Steamed pressed spinach tossed in a goma sauce. Vegetarian.

(6). Asparagus rolled in sliced rib eye, with teriyaki sauce.

Enoki, shimeji and shiitake mushrooms in a butter sauce.

(1). Cod marinated in sake paste, then broiled.

Rib eye beef skewers and chicken skewers grilled and drizzled with teriyaki sauce. Will be cooked in house for takeout. (5 skewers).

Japanese beer battered soft shell crab served with our house spicy mayo sauce for dipping (3 halves).

Lightly salted beef tongue, skewered and grilled, season with lemon. (2 skewers) Gluten free.

(4). Small whole water fish, broiled until crunchy.

Shrimp and vegetables, appetizer portion.

Marinated in our garlic, soy, lemon batter then fried to perfection.

Fried eggplant, sweet miso sauce and kurogoma. Vegetarian.

Boiled soybeans, lightly salted. Vegetarian.

sea urchin

halibut dorsal

Abalone (1pc).

Jack mackerel (1pc).

Fresh snapper from Japan (1pc).

Surf clam (1pc).

Snow crab meat (1pc).

Tuna (1pc).

Torched marinated salmon belly (1pc).

Scallop (1pc).

Salmon roe (1pc).

Seared white tuna (1pc).

Shrimp (1pc).

Barbeque fresh water eel (1pc).

Spicy flying fish roe (1pc).

Octopus (1pc).

Sweet prawn (1pc).

Flying fish roe, extra charge with quail eggs (1pc).

Mackerel (1pc).

Squid, extra charge with quail eggs (1pc).

Quail egg.

Yellowtail belly (1pc).

Yellowtail (1pc).

Seared bonito (1pc).

Tuna belly (1pc).

Egg omelet (1pc).

Salmon, marinated (1pc).

Flavors of white grape with hints of anise, medium bodied sake from the Kyoto Prefecture. SMV +6.5. Must be 21 to purchase.

Bold, round and robust with a gentle sweet scent of vanilla followed by flavors of coconut and spice with a velvety finish. SMV -22.0. Must be 21 to purchase.

Soft, expansive and dry with a "dashi" like umami. SMV +4.5. Must be 21 to purchase.

Old traditional Kimoto style with umami sweetness on the palate. From the Hyogo Prefecture. SMV +7.0. Must be 21 to purchase.

Crisp notes of lemon-lime and apple aromas with a soft frothy finish. From the Hiroshima Prefecture. SMV -5.0. Must be 21 to purchase.

Floral, sweet melon and Asian pear aromas. SMV +3.5. Must be 21 to purchase.

A lively unpasteurized 'nama' genshu sake. From the Gunma Prefecture. SMV -2.0. Must be 21 to purchase.

Clean fleshy rice notes tonged with sweet Asian pear. Pairs well with grilled meat, fish or savory dishes. SMV +3.0. Must be 21 to purchase.

Deep, clear and aromatic driven by notes of apple (derived from apple yeast). SMV +5.0. Must be 21 to purchase.

Gently fruity as well as savory with a herbaceuous finish. From the Shimane Prefecture. SMV +3.0. Must be 21 to purchase.

Crisp notes of lemon-lime and apple aromas with a soft frothy finish. From the Hiroshima Prefecture. SMV -5.0. Must be 21 to purchase.

Old traditional Kimoto style with umami sweetness on the palate. From the Hyogo Prefecture. SMV +7.0. Must be 21 to purchase.

Gently fruity as well as savory with a herbaceous finish. SMV +3.0. Must be 21 to purchase.

A lively unpasteurized 'nama' genshu sake. From the Gunma Prefecture. SMV -2.0. Must be 21 to purchase.

Bold, round and robust with a gentle sweet scent of vanilla followed by flavors of coconut and spice with a velvety finish. SMV -22.0. Must be 21 to purchase.

A rare daiginjo sake, this milky and rich unfiltered sake from the yamaguchi prefecture has noted of melon and green apple. Smv +3.0. Must be 21 to purchase.

Crisp notes of lemon - lime and apple aromas with a soft frothy finish. From the Hiroshima Prefecture. Must be 21 to purchase.

A lively unpasteurized 'nama' genshu sake. From the Gunma Prefecture. SMV -2.0. Must be 21 to purchase.

Gently fruity as well as savory with a herbaceous finish. From the Shimane Prefecture. SMV +3.0. Must be 21 to purchase.

Bold, round and robust with a gentle sweet scent of vanilla followed by flavors of coconut and spice with velvety finish. SMV -22.00. Must be 21 to purchase.

Old traditional Kimoto style with umami sweetness on the palate. From the Hyogo Prefecture. SMV +7.0. Must be 21 to purchase.

A full variety of sashimi cut fish served with specially seasoned rice with kizami nori, shiitake, oboro and tamago.

A selection of the most enjoyed fishes; tuna, salmon, hamachi, shiromi and albacore. Served with ippin tastings prepared by the chef.

A box set complete with nigiri sushi, sashimi, California uramaki, fried calamari and 2 daily appetizers. Perfect for the novice.

An exotic selection of nigiri and gunkan sushi. Not for the novice! 11 pieces.

17 pieces of selected sashimi. A recommended entree portion for one, or appetizer for two.

Enjoy this diverse selection of items prepared by the chef. Each touches upon a different style of Preparation.

Thinly sliced cucumbers and wakame seaweed in a light vinegar dressing.

Seaweed salad in a light sesame oil. Vegetarian.

Spring mix salad with sashimi bits, topped with toasted pine nutsand served with a sweet rice vinegar and olive oil dressing.

Assorted seafood in a fish based broth cooked to order.

Hot egg custard with seafood and vegetables. Please allow 20 minutes to cook.

Assorted Japanese pickles. Vegetarian.

Tangy clear soup with hints of yuzu.

Snow crab, ebiand tako. Cucumber sunonomo.

Our house recipe; white miso soup complimented with green onion, white onion, wakame and fried tofu.

Mixed greens with our famous sesame dressing.

A full variety of sashimi cut fish served with specially seasoned rice with kizami nori, shiitake, oboro and tamago.

Spring mix salad with sashimi bits topped with toasted pine nuts and served with a sweet rice vinegar and olive oil dressing. Gluten Free.

17 pieces of selected sashimi. A recommended entree portion for one, or appetizer for two.

Seared white albacore tuna sliced with onionsand served in a ponzu, momijioroshiand negi sauce. (4 pieces) Appetizer portion.

Thinly sliced halibut or madai served with momijioroshi, negi and ponzu dipping sauce. (7 pieces) Appetizer portion.

Thinly slice salmon belly and white onions in a specially prepared vinegar marinade. (7 pieces) Appetizer portion.

An exotic selection of nigiri and gunkan sushi. Not for the novice! 11 pieces.

Appetizer for One: 3 tuna, 2 salmon, 1 albacore, 1 shiromi usuzukuri. Appetizer portion.

Sashimi cut fish on a bed of seasoned sushi rice. Choose up to 2 fish: tuna, hamachi, salmon caviar (ikura), salmon or albacore. Served with ippin tastings prepared by the chef (5 slices.) Gluten Free.

Choose up to two: tuna, salmon, albacore or hamachi cutsashimi style. (7 slices) Appetizer portion. Gluten Free.

Spanish mackerel.

Big eye tuna.

Fatty tuna belly.

Yellowtail sashimi.

Seared white tuna.

Salmon sashimi.

Snapper sashimi.

Lightly fried almond covered shrimp rolled with lettuce, cucumber and spicy sauce (4 pieces).

Snow crab meat, avocado and spicy sauce topped with tobiko (6 pieces).

Grilled salmon skin, spicy sauce and kaiware rolled with raw salmon and topped with tobiko (4 pieces).

Tuna and avocado rolled together then fried. Rolled with spicy sauce and lettuce, topped with goma (4 pieces).

Scallop, tobiko and spicy sauce (4 pieces).

Lightly fried oyster rolled with tobiko, cucumber, lettuce and spicy sauce (4 pieces).

Snow crab, avocado, scallop and spicy sauce broiled (4 pieces).

Grilled salmon skin, green onion and spicy sauce (4 pieces).

Raw salmon, green onions and spicy sauce (4 pieces).

Raw scallops, tobiko and spicy sauce rolled with salmon and topped with slivered lemon (4 pieces).

Yellowtail, green onion and spicy sauce (4 pieces).

Shrimp tempura rolled with avocado, spicy sauce and lettuce topped with tobiko (4 pieces).

Deep fried soft shell crab rolled with avocado, spicy sauce and lettuce topped with tobiko (4 pieces).

Barbeque fresh water eel and cucumber (6 pieces).

Grilled salmon skin and kaiware rolled with raw salmon and topped with tobiko (4 pieces).

Shrimp and avocado (4 pieces).

Tuna and avocado rolled together then fried. Rolled with lettuce and topped with goma (4 pieces).

Grilled salmon skin roll and green onion (6 pieces) Gluten free.

Snow crab meat rolled with avocado topped with tobiko (6 pieces).

Spinach, shiitake mushroom, eel, eggs, kanpyo and oboro (4 pieces).

Barbeque fresh water eel and cucumber rolled with avocado (6 pieces).

Deep fried soft shell crab rolled with avocado and lettuce topped with tobiko (4 pieces).

Yellowtail and green onion (6 pieces) Gluten free.

Tuna, salmon, shrimp and yellowtail rolled with avocado and cucumber (8 pieces) Gluten free.

Tuna roll (6 pieces) Gluten free.

Barbeque fresh water eel and almond with tempura flake (6 pieces).

Fatty tuna (6 pieces) Gluten free.

Lightly fried oyster rolled with tobiko, cucumber and lettuce (4 pieces).

Ebi tempura wrapped with avocado and torched marinated salmon topped with ikura and slivered negi (6 pieces).

California uramaki with wasabi flying fish roe (green tobiko) (6 pieces).

Fried unagi and wasabi tobiko, rolled with tuna and avocado drizzled with unagi sauce. (6 pieces).

Mackerel and ginger (6 pieces) Gluten free.

Big eye tuna and avocado

Barbeque fresh water eel, avocado and cucumber hand roll (1 pc).

Grilled salmon skin, pickled gobo root, shiso leaf, avocado, kaiware and green onion (4 pieces).

Tender scallop tempura rolled with tobiko and cucumber (4 pieces).

Shrimp tempura rolled with avocado and lettuce topped with tobiko (4 pieces.) Gluten free. Gluten free.

Salmon, cucumber and avocado (4 pieces.) Gluten free.

Ebi tempura on the inside with Barbeque eel and avocado on the outside (6 pieces).

Mountain yam and beef steak leaf. (6pieces) gluten-free.

Jalapeno tempura and crisp fresh cucumber rolled with grilled bell pepers marinated in a jalapeno sauce

Gluten-free. (6 pieces).

Cucumber. Gluten-free. (6 pieces).

Fermented beans (6 pieces).

Asparagus and bell pepper tempura with kinoko mushrooms, tofu and lettuce wrapped in soy paper. (4 pieces).

Carrot and green bean tempura with avocado and lettuce (4pieces).

Pickled sour plum, beef steak leaf and cucumber. (6 pieces).

Gluten-free (6 pieces).

Mountain gobo root prepared in a soy sautee with avocado and asparagus tempura (6 pieces).

Cooked shiitake mushroom (6 pieces).

Spinach, cucumber, avocado, shiitake and pickled daikon (4 pieces).

Pickled radish (6 pieces).

A selection of the most enjoyed fishes; tuna, salmon, hamachi, shiromi and albacore. Served with ippin tastings prepared by the chef.

Assorted vegetables and shrimp tempura complimented with salmon teriyaki. Served with ippin tastings prepared by the chef.

Tofu, vegetables and yam noodles simmered in a sweet shoyu broth with chicken. Served with ippin tastings prepared by the chef. For 1 person.

Tofu, vegetables and yam noodles simmered in a sweet shoyu broth with beef. Served with ippin tastings prepared by the chef. For 1 person.

Assorted vegetables and shrimp tempura complimented with grilled chicken teriyaki

A box set complete with nigiri sushi, sashimi, California Uramaki, fried calamari and 2 daily appetizers. Perfect for the novice.

Assorted vegetables and shrimp tempura complimented with grilled rib eye beef teriyaki. Served with ippin tastings prepared by the chef.

Seafood Kaminabe; assorted seafood in a fish based broth cooked at your table in a paper nabe pot. Complimented with cold green tea buckwheat noodles marinated in a wasabi oil. Served with ippin tastings prepared by the chef. Not served with steamed rice.

Scallops, prawns, broccoli, shiitake mushrooms and onions sauteed in a rich sake, miso, butter lemon sauce.

Enjoy this diverse selection of items prepared by the chef. Each touches upon a different style of Preparation.

Vegetable selection with tofu, noodles and a variety of vegetables. For 1 person. Served with ippin tastings prepared by the chef.

Assorted vegetables and shrimp tempura complimented with chicken teriyaki. Served with ippin tastings prepared by the chef.

Mini Assorted Tempura - shrimp and vegetables prepared tempura styleand California Uramaki - snow crab and avocado rolled inside out (4 pieces).

Mini Salmon Soboro - minced salmon cooked in soy served over shredded cooked tamago and topped with ikuraand Mini Chicken Teriyaki - grilled chicken drizzled with teriyaki sauce.

Mini Unadon - Barbeque fresh water eel over steamed rice served with kinshi shredded tamagoand Mini Salmon Shioyaki - salt grilled salmon filet garnished with oroshi ground radish.

Mini Yasai (Vegetarian) Chirashi - sushi rice with shiitake, kizami nori, goma, cucumber, yamagobo and pickled daikonand Goma Hiya Tofu - chilled tofu, kinoko Japanese mushrooms drizzled with a sesame sauce and scallions. Vegetarian.

Mini Vegetable Tempura - assorted vegetables prepared tempura styleand Avocado Cucumber Uramaki - avocado and cucumber rolled inside out (4 pieces). Vegetarian.

Mackerel filets and tofu simmered in a specially prepared miso, ginger and mirin.

Panko fried chicken thigh meat served with dipping sauce.

Grilled shioyaki or teriyaki style.

Prawns and assorted vegetables prepared tempura style.

Assorted vegetables prepared tempura style.

Grilled chicken filet, thigh meat is used as it is more juicy.

Prawns prepared tempura style.

Grilled rib eye beef teriyaki style.

Mackerel filet grilled with salt.

Udon noodles with your choice of niku (rib eye), yasai (steamed tofu and American vegetables), tempura (shrimp and vegetables) or tori (chicken).

Changing ramen selection.

Chicken filet fried panko style simmered in a sweet soy sauce with egg and onions over rice. Donburi set is served with 3 daily ippin tastings and miso soup.

Green tea buckwheat noodles served in a warming broth. Choose tempura or Japanese sansai vegetables.

Green tea buckwheat noodles served in a dipping sauce with wasabi and negi to season. Choose tempura or Japanese sansai vegetables.

Fried eggplant, sweet miso sauce and kurogoma. Set lunch comes with miso soup, steamed rice and 3 daily ippin tastings.

Soy marinated thigh meat karaage fried and served with a spicy mayo dipping sauce. Set lunch comes with miso soup, steamed rice and 3 daily ippin tastings.

Tender rib eye beef and dry fried su-age vegetables with curry sauce and steamed rice. Served with miso soup.

Udon noodles with shrimp and vegetable tempura, fishcake and vegetables.

Thick white noodles in a hot broth served with Japanese vegetables.

A special combination of chicken and egg over rice. Donburi set is served with 3 daily ippin tastings and miso soup.

Rice porridge, egg, vegetables and your choice of chicken, crab or nameko mushroom.

Steamed rice complimented with arare and your choice of ume or salmon. Pour the bonito fish based soup served in a ceramic kettle over.

Steamed rice complimented with arare, salmon and ikura. Pour the bonito fish based soup served in a ceramic kettle over.

Ramen of the day. Changing ramen selection: Pork Ramen, Miso Ramen, Shio Ramen, Shoyu Ramen.

Thick white noodles in a hot broth served with Japanese vegetables.

Green tea buckwheat noodles served in a warming broth. Choose tempura or Japanese sansai vegetables.

Udon noodles with shrimp and vegetable tempura, fishcake and vegetables.

Udon noodles with your choice of niku (rib eye), yasai (steamed tofu and American vegetables), tempura (shrimp and vegetables) or tori (chicken).

Green tea buckwheat noodles served in a dipping sauce with wasabi and negi to season. Choose tempura or Japanese sansai vegetables.

Rib eye beef served with specially prepared, gluten-free teriyaki sauce on the side. Served with steamed rice.

A selection of the most enjoyed fish; tuna, salmon, hamachi, shiromi and albacore. Served with steamed rice.

11 pieces of selected gluten-free nigiri sushi.

Salmon served with specially prepared, gluten-free teriyaki sauce on the side. Served with steamed rice.

Chicken served with specially prepared, gluten-free teriyaki sauce on the side. Served with steamed rice.

Yellowtail sashimi.

Spanish mackerel.

Seared white tuna.

Snapper sashimi.

Fatty tuna belly.

Big eye tuna.