Sushi rice mixed with fish eggs and sea urchin paste served in a coupe glass.

Crispy rice topped with baked salmon, salmon caviar, salmon skin, micro shisho and wasabi creme fraiche.

Sushi rice press with halibut, shisho, crab blend, yuzu pepper, ponzu jello.

Whtie fish marinated in a garlic soy dressing with wasabi oil, topped with baby heirloom tomatoes, onion, cilantro and avocado and served on a wonton tostada.

Lobster tail meat marinated in garlic basil and sauteed with mushroom, onion and masago, reduced with cream sauce.

Fresh bigeye tuna mixed with fresh wasabi and avocado, served over bang slaw and wonton chips.

Yellowtail wrapped green tea soba, bell pepper, cucumber, jalapeno, onion and shimej mushroom with spicy soy lime dressing.

California roll wrapped with tuna, salmon, yellowtail, shrimp.

Soft shell crab tempura, crab blend, cucumber, avocado.

Spicy yellowtail, cucumber, chive, kaiware sprouts.

Crab blend, cucumber, avocado.

Avcado, rice, seaweed.

Salmon, cream cheese, cucumber.

Shrimp tempura, crab blend, cucumber, avocado.

Salmon skin, cucumber, gobo, kaiware sprouts.

Cucumber, avocado, dakwang, kampyo, gobo, kawari sprouts.

Spicy tuna and cucumber.

Fresh water eel, avocado, cucumber and kaiware sprouts.

Spicy yellowtail, cilantroand cucumber topped with tuna, fried onion, chive, Japanese chili powder, garlic soy dressingand eel sauce.

Crab, avocado, asparagus topped with salmon, seared with jalapeno and spicy ponzu pico de gallo.

Spicy tuna, shrimp tempura, jalapeno with yellowtail, chive and house chili aoili.

Spicy yellowtail and cucumber wrapped with albacore, shisho, lemon slices with a soy mustard sauce.

Crab, shrimp tempura, avocado topped with fresh tuna, tobiko, micro cilantroand chipotle- habanero sauce.

Crab, spicy tuna, avocado, cream cheeseand jalapeno. Deep fried with house chili aioli and eel sauce.

Tempura. Spicy tuna, poblano chile, avocado, garlic paste, cilantro with house chili aoli and eel sauce.

Spicy tuna, shrimp tempura and avocado wrapped in pink soy paper. Topped with bay scallops, tempura flakes, served with house chili aioli and eel sauce.

No rice, cucumber wrap. Tuna, yellowtail, salmon, avocado, crab and spicy tuna.

Garlic chips, bell pepper, red onion, chive and ginger dressing.

Serrano, bell pepper, red onion, chive, micro cilantro and spicy soy lime dressing.

Capers, bell pepper, red onion, chive, chili oil and miso mustard sauce.

Bell pepper, red onion, chive and garlic soy dressing.

Bell pepper, red onion, chive, sea salt, micro shiso and yuzu ponzu.

Bell pepper, red onion, chive, sea salt, micro shisho, ponzu and creamy sesame sauce.

Flash fried shishito peppers tossed with poppy seeds, sichimi and citrus soy.

Wok fried jasmine rice, peas, carrot, corn, garlic, green bean and egg.

Crispy wonton shells filled with a sweet soy and yuzu marinated tuna tartare, with a guacamole and wasabi apsuma, topped with fresh cilantro.

Prime sirloin steak sizzling in a garlic ginger butter ponzu served with shishito peppers, asparagus, onion and steamed rice.

Edamame hummus served with wonton chips, cucumber and celery sticks.

Tempura battered tiger shrimp tossed in our house chili aioli and chives.

Collar slow cooked in daikon and soy broth.

Green cabbage, house cucumber, cilantro and red onion with a sweet-soy dressing.

Steamed edamame in their pods, served with maldon sea salt and sashimi.

Crispy chicken wings reduced in sweet soy vinaigrette.

The traditional.

Steamed pork buns with homemade pickles and hoisin sauce.

Dark chocolate ganache tart served with fresh fruit and green tea ice cream.

Vanilla ice cream covered in a homemade profiterole fried in tempura batter.