Boiled spinach with light soy, bonito flakes and sesame seeds.

Grilled eggplant with light miso sauce.

Ebi, saba, takoand cucumber with san-bai sauce.

Bowl of sushi rice.

Boiled spinach with sesame dressing.

Japanese seaweed salad.

Blanched, with goma dressing.

Bowl of miso soup.

Sashimi style tuna topped with poke sauce.

Served with san-bai sauce.

Bowl of steamed rice.

Deep-fried soft tofu, topped with bonito flakes.

Boiled salted soybeans.

4 piece sashimi and mini katsu don.

Thinly sliced beef wrapped around scallions topped with teriyaki sauce.

Grilled miso marinated black cod.

Grilled yellowtail cheek collar.

With yuzu miso sauce.

Thinly sliced all-natural pork wrapped around asparagus, breaded with panko and served with tonkatsu sauce.

Mini chirashi and mini una don.

3 piece nigiri and shrimp tempura donburi.

Sonoma greens with tamari soy vinaigrette.

Japanese seaweed salad.

Served with san bai sauce.

8 pieces, 1 of each special.

5 pieces of chef's choice nigiri and 1 tekka maki.

5 pieces of chef's choice nigiri, where 2 pieces are from Japanand 1 tekka maki.

9 pieces of chef's choice sashimi with a bowl of rice.

9 pieces of chef's choice sashimi, where 4 pieces are from Japan, with a bowl of rice.

Arctic char from Japan.

Herring from Japan.

Yellowtail farmed sustainable in Japan.

Young amber jack from Japan.

Local halibut from the west coast.

Halfbeak (needle fish) from Japan.

Fatty sardine from japan.

Fresh hokkaido scallop.

Wild cherry salmon from Japan.

Chicken, onion and egg over rice.

Simmered conger eel with tsume sauce over rice.

Pork cutlet, onion and egg over rice.

Beef, onionand egg over rice.

Shrimp from Thailand.

Escolar from Hawaii.

White tuna from the west coast.

Sea urchin from fort bragg California.

Flying fish roe from Japan.

Scallop from Japan.

Octopus from Japan.

Mackerel from Norway.

Big eye tuna from Hawaii.

House cured salmon roe from the US.

Sweet bean curd.

Salmon from cypress island.

Conger eel from Japan.

Halfbeak (needle fish) from Japan.

Fresh hokkaido scallop.

Yellowtail farmed sustainable in Japan.

Young amberjack from Japan.

Local halibut from the west coast.

Herring from Japan.

Fatty sardine from Japan.

Wild cherry salmon from Japan.

Arctic char from Japan.

White tuna from the west coast.

Big eye tuna from Hawaii.

Octopus from Japan.

Mackerel from Norway.

Escolar from Hawaii.

Salmon from cypress island.

Spicy tuna dipped in tempura batter and deep fried; served with sweet chili sauce.

Shrimp tempura topped with 5 different kinds of fish.

Spicy tuna topped with avocado, shrimp and black tobiko.

California roll topped with 5 different kinds of fish.

Dusted soft shell crab roll covered in tempura flakes with mango chutney dressing.

Avocado, cucumber and anago topped with shrimp and black tobiko.

Cucumber, avocado and radish sprouts topped with tuna and white tuna.

California roll topped with sustainable salmon, sliced lemon and ponzu sauce.

California roll topped with spicy tuna and tobiko.

Shrimp tempura and sprouts topped with spicy tuna and avocado.

Shrimp tempura topped with anago and avocado.

Shrimp tempura, tobiko, cucumber and radish sprouts.

Avocado and tobiko topped with sustainable salmon and sliced lemon.

Spicy tuna topped with sustainable salmon and avocado served with spicy garlic chili sauce.

Eel and cucumber topped with avocado and tobiko.

Tuna with avocado, scallion and tobiko.

Tuna with poke sauce.

Grilled salmon skin with scallion.

Shrimp and avocado.

Eel and avocado.

Salmon with avocado, scallion and tobiko.

Crab meat, avocado and cucumber.

With tobiko.

With scallion.

With avocado.

Halibut and plum paste.

Pickled plum and shiso leaf.

Cucumber.

Sweet shitake mushroom.

Yellowtail and scallion.

Pickled plum and cucumber.

Ginger and mackerel.

Salmon and scallion.

Tuna.

8 pieces of chef's choice nigiri sushi and 1 california roll.

Assorted raw fish over sushi rice.

12 pieces of chef's choice raw fish with side of rice.

6 pieces of chef's choice nigiri sushi and 1 tuna roll.

18 pieces of chef's choice raw fish with side of rice.

Miso marinated yellowtail cheek collar served with organic greens.

Thinly sliced all-natural pork wrapped around asparagus, breaded with panko and served with tonkatsu sauce.

With cucumber peanut relish and yuzu miso sauce.

Thinly sliced beef wrapped around scallions topped with teriyaki sauce.

Two types of pan fried all-natural beef makis, 1 wrapped enoki mushroom and the other wrapped around asparagus with teriyaki sauce.

Grilled miso marinated black cod with pea sprout salad and honey miso vinaigrette.

Thinly sliced local halibut sashimi over cucumber with ponzu sauce.

Dungeness crab with cucumber and san-bai sauce.

Served with miso soup, salad and rice. Choice of two items.