Manila clam, mushroom with white miso broth.
Tofu, mushroom, fresh wakame seaweedand scallions with white miso broth.
Organic field green salad with house white balsamic vinaigrette.
Seared tuna, avocado, cucumber, cherry tomato, mix green frisee with balsamic vinaigrette.
Assorted Japanese seaweed topped with grapefruit, asparagus and soy citrus sesame vinaigrette.
Seared toro.
Fatty tuna.
Tuna.
Yellowtail.
Seared tuna.
Salmon.
Mackerel.
Octopus.
Salmon caviar.
Sea urchin.
Egg custard.
Eel.
Seared toro.
Fatty tuna.
Tuna.
Yellowtail.
Seared tuna.
Salmon.
Mackerel.
Octopus.
Salmon Egg.
Sea urchin.
Egg custard.
Eel.
Served with cilantro, serrano pepper, chives, shiso and kizami wasabi with house ponzu sauce.
Served with cilantro, serrano pepper, chives, shiso, kizami wasabi with house ponzu sauce.
Served with cilantro, serrano pepper, chives, shiso, kizami wasabi with house koikuchi soy sauce.
Serve with cilantro, serrano pepper, chives, shiso and kizami wasabi with yuzu citrus soy sauce.
Fatty tuna and pickled radish.
Fatty tuna and scallion.
Cucumber.
Tuna.
Yellowtail and scallion.
Baked crab dynamite in soy paper
Roasted garlic chili aioli with shrimp tempura and shishito pepper in soy paper.
Soft shell crab with cucumber, scallion, gobo, smelt caviar, romaine lettuce.
Lobster tail and asparagus tempura with spicy aioli, smelt caviar, romaine lettuce and avocado.
Spicy tuna, scallion, cucumber, olive oil seared tuna and topped with serrano pepper.
Crab meat, avocado, asparagus, shrimp, mushroom and onion with crunch dynamite on top.
Barbeque fresh water eel and cucumber topped with avocado and onion sprouts.
Shrimp tempura with crab meat mix and cucumber, topped with spicy tuna, serrano pepper & crunch.
Avocado, cucumber, asparagus, gobo oshinko, shiso and romaine lettuce, wrapped in jicama.
Crab meat, avocado, cucumber, asparagus, kampyo with seared salmon and white truffle oil.
Spicy yellowtail, scallion, cucumber & jalapeño topped with albacore, crispy onion & cilantro yuzu sauce.
Cucumber wrap, salmon, yellowtail, tuna, albacore with shiso, oshinko, avocado & sesame pepper ponzu.
Seared albacore and crispy onion with ponzu and garlic chili oil.
Finely chopped prime beef tenderloin, caper, shallot, pickled radish and quail egg with crostini.
Tuna sashimi, masago, avocado, shallot, pickled radish, chives and crispy taro chips.
Thinly sliced topped with jalapeno, cilantro, garlic and yuzu citrus soy.
Thinly sliced salmon or halibut with ginger, garlic, cilantro, arugula and cherry tomatoes.
Shrimp, crab, calamari, mussels, zucchini, onion and mushroom baked in full moon dynamite.
Steamed Japanese soy beans with fresh chopped garlic and sesame chili aioli.
Japanese egg plant sauteed in saikyo miso with green, red and yellow bell pepper.
Sauteed Japanese pepper in yuan sauce topped with dried bonito flakes.
Deep fried wild caught red snapper, mixed herbs and peppers with sweet chili lime sauce.
Half shell oysters grilled with shallots and garlic butter ponzu.
Broiled, miso marinated, wild black cod with homemade pickled plum and frisee salad.
Deep fried shrimp and vegetables with radish-ginger dipping sauce.
Onion, basil and parsley in a garlic butter sauce served with crispy baguette.
Mussels baked with mozzarella cheese, masago aioli, bread crumbs and basil pesto.
Pan fried fire roasted pepper crab cake and mixed greens with balsamic gastrique and citrus wasabi aioli.
Crispy skin duck confit, frisee, arugula mixed green salad and balsamic gastrique.
(2pieces of ea.) tuna, yellow tail, salmon, white fish, mackerel, octopus and salmon caviar.
Sauteed mushroom, leeks and mini heirloom tomatoes with miso pesto and steamed rice.
Chef's choice of assorted sashimi and pickles over sushi rice.
White truffle mashed potatoes, butter glazed asparagus and mushrooms with bourbon sauce and herb butter.
Black sesame, green tea or plum ice cream with berries.