Boiled green soybeans.
Seaweed salad with pine nuts.
Boiled spinach with signature sesame sauce.
Fish cake tempura with nori batter.
Flash fried tofu with dashi stock.
Whiting fish tempura with matcha salt.
3 pieces. Kumamoto and/or kusshi oyster on 1/2 shell with ponzu.
Oyster, uni, ikura, tobiko and ponzu creme fraiche.
Tako sashimi, tobiko, bonito flakes, sesame seeds and nori.
Steamed monkfish foie gras with ponzu sauce.
Hawaiian style chopped spicy tuna with fried wonton.
Seasonal sashimi selected by the chefs.
Sous vide poached egg, uni, ikura, fresh wasabi and soba broth.
Fried tokyo style free range chicken bites.
Tangy garlic ginger soy sauce.
Tokyo style pancake - shrimp, squid and vegetables, topped with fried egg.
Sake steamed manilla clams cooked with soy sauce, butter and garlic.
Sake braised kurobuta pork belly with soft boiled egg.
Japanese style potstickers.
Locally grown maitake mushrooms in homemade batter.
2 orders. Savory egg custard - prawns, scallops, shiitake and ikura.
Crab cakes - homemade tartar and spicy aioli.
Prawns and vegetables fried in homemade tempura batter.
3 organic free range chicken skewers with teriyaki sauce.
3 skewers of chicken meatballs with red wine teriyaki reduction. Substitute egg yolk for an additional charge.
Pork jowl and yuzu kosho.
Thinly sliced seared beef tongue and garlic sesame oil sauce.
Snack river farms wagyu, miso garlic sauce and balsamic reduction.
Hokkaido surume squid, grilled with umami soy.
Manilla clams with hatcho miso.
Nameko mushroom with hatcho miso.
Tempura calamari and seasonal green mix.
Seasonal green salad and signature vinaigrette.
House-smoked salmon, crab, scallop, tako, tobiko and sesame soy vinaigrette.
Pickled plum and shiso leaf.
Simmered kanpyo squash.
Japanese cucumber.
Fresh fermented soy beans.
Pickled daikon radish.
Creamy sesame sauce.
Avocado roll.
Salmon and avocado.
Prawn, avocado and tobiko.
Crab, avocado and tobiko.
California roll with spicy QP mayo.
Tempura prawns and unagi sauce.
Yellowtail and green onions.
Choice of yellowtail, tuna or scallop.
Prawn tempura, tobiko, crunchy tempura balls and unagi sauce.
Hana smoked salmon, cream cheese and avocado.
Unagi, avocado and unagi sauce.
Prawn tempura, unagi, tobiko, avocado and unagi sauce.
Shiitake, kanpyo squash, pickled daikon, tamago, spinach and gobo.
Grilled king salmon skin, salmon, kaiware sprouts and gobo.
Tuna.
Mackerel, sushi ginger, green onion and shiso.
Spicy salmon and kaiware sprout.
Tuna and avocado.
Cuttlefish and spicy cod roe.
Fried soft shell crab, tobiko and kaiware sprouts.
Sea eel and Japanese cucumber.
Tempura rock 'n' roll.
Tuna belly and green onions.
Prawn tempura, spicy tuna, avocado, pine nuts and shichimi pepper.
California roll topped with spicy tuna and shichimi pepper.
Yellowtail, scallion, tobiko - deep fried in tempura house batter - topped with shichimi pepper, spicy QP mayo and unagi sauce.
Tuna, tobiko topped with tuna and avocado.
California roll topped with tuna, yellowtail, salmon and tobiko.
Prawn tempura and avocado topped with crab salad.
Tuna, yellowtail, salmon and tobiko.
Prawn tempura, gobo, tobiko topped with unagi and avocado.
Fried soft shell crab, tobiko topped with a mound of crab salad, kaiware sprouts and black sesame - creamy sesame sauce.
Prawn tempura, avocado topped with tuna poke, wakame salad, crispy shallots and tobiko - housemade unagi sauce.
Toro with osetra caviar and uni on top.
Fatty bluefin tuna belly.
Medium fatty bluefin.
Bluefin tuna.
Bigeye tuna.
Yellowtail.
Ora King salmon.
Jack mackerel.
Cured wild mackerel.
Fresh sea scallop.
Raw sweet shrimp.
Shrimp.
Cuttlefish.
Octopus.
Crab legs.
House cured salmon caviar.
Flying fish roe.
Freshwater eel. Japen.
Salt water eel.
Japanese egg omelette.
Sweet fried tofu.
Crab, tobiko and QPmayo.
Scallop, tobiko and QP mayo.
Salmon with salmon caviar in the center.
Tuna with tobiko and quail eggs in the center.
House smoked with apple wood chips and herbs.
Cooked salmon, green onion and creme fraiche.
Spicy tuna.
Prawn tempura.
Pan seared hokkaido scallops, prawns, clam and king salmon with lemon butter soy jus.
Grilled all natural salmon with teriyaki glaze.
Broiled black cod marinated in a special saikyo miso.
8 fresh prawn tempura.
Mix of fresh prawns, white fish and seasonal vegetables.
Black Angus strip loin with red wine teriyaki glaze.
Pan seared thinly sliced black Angus rib-eye steak with chili soy sauce.
Thick cuts of 12 oz. rare New York steak served on MT. Fuji lava rock.
2 oz. Pan-seared Japanese Miyazaki 5 strip loin.
Thinly sliced black Angus rib-eye steak with onions, tofu, shiitake and shirataki noodles cooked in sukiyaki broth.
Breaded and fried center cut kurobuta pork loin.
Pan seared center cut kurobuta pork loin served with ginger soy jus.
Grilled fulton valley organic free range chicken with red wine teriyaki glaze.
Pan seared yellowtail with teriyaki glaze.
Served in a hot broth with assorted Japanese mushrooms.
Served in a hot broth with assorted Japanese mushrooms.
Served in a hot broth with prawn tempura.
Served in a hot broth with prawn tempura.
Prawn tempura, shiitake, vegetables and cracked egg served in a "nabeyaki" pot.
Chilled green tea buckwheat noodles served with sweet soy dipping sauce.
A mix of fresh prawns, white fish and seasonal vegetables.
Breaded and fried fulton valley organic free range chicken cutlets.
Breaded and fried center cut kurobuta pork loin.
Thinly sliced black Angus rib-eye steak, pan seared in a chili pepper soy sauce.
Grilled all natural salmon with red wine teriyaki sauce.
Grilled black angus strip loin steak with red wine teriyaki sauce.
Grilled organic free range chicken with a red wine teriyaki sauce.
Pan seared kurobuta pork loin with a ginger sauce.
Sliced rib eye with onions, tofu, shiitake and potato noodles cooked in sukiyaki sauce.
Grilled black cod marinated in a special saikyo miso.
Chef's choice of 8 nigiri sushi and choice of California, spicy tuna, rock-'n-roll or tuna roll.
Chef's choice of sliced fish over rice.
Chef's choice of 4 nigiri sushi and choice of California, spicy tuna, rock-'n-roll or tuna roll.
Chef's choice of 5 kinds of sashimi with 2 pieces of each.
9 pieces of tuna sashimi.
9 pieces of yellowtail sashimi.
Hawaiian style chopped spicy tuna with tobiko and sesame seeds.
Kurobuta pork cutlets cooked with onions, eggs and sauce.
Prawn and vegetable tempura with a ten-don sauce.
Grilled fulton valley organic free range chicken and chicken meatballs served with red wine teriyaki sauce.
Thinly sliced black angus rib-eye steak pan seared in a chile pepper soy sauce.
Broiled freshwater eel cooked in kabayaki sauce.
Udon noodles served in a hot broth with vegetables and prawn tempura on the side.
Buckwheat noodles served in a hot broth with vegetables and prawn tempura on the side.
Udon noodles served in a hot broth with steamed vegetables.
Ramen noodle soup with braised pork belly and soft boiled egg.
California roll, goma-ae, tempura and chicken teriyaki.
California roll, goma-ae, tempura and yakiniku.
California roll, goma-ae, tempura and sashimi.
California roll, goma-ae, tempura and salmon teriyaki with grilled prawn.
California roll, goma-ae, tempura and ahi poke.
California roll, goma-ae, tempura and kurobuta tonkatsu.
Fresh water eel.
Salmon.
Jack mackerel.
Medium fatty bluefin.
Shrimp.
Octopus.
Crab legs.
Flying fish roe.
House cured salmon caviar.
Bigeye tuna.
Cuttle fish.
Salt water eel.
Fatty bluefin tuna belly.
Japanese egg omlette.
Raw sweet shrimp.
Yellowtail.
Bluefin tuna.
Fresh sea scallop.
Cured wild mackerel.