Tataki Canyon

boiled organic soybeans with sea salt

greenlip mussels with spicy aioli (allow 10 minutes)

japanese-style deep fried marinated chicken

served with daikon, scallions, light soy sauce

seared filet mignon, thinly sliced, served with red onion, chives and yuzu soy

pan-fried organic soybeans with garlic soy sauce

seasoned with salt and pepper

miso glazed albacore with sesame soy sauce, avocado and masago

served with vietnamese-style daikon pickle, fuji apple compote, garlic miso

oyster on the half-shell served with ponzu sauce, spicy daikon, scallions, and tobiko

sesame oil dressing

greens, tomato, asparagus, red onions, cucumber, apple dressing

crispy marinated fish fillet, greens and house dressing

boiled spinach in soy broth, bonito flakes

cucumber, ocean seaweed, vinegar dressing

roasted and candied beet duo with mixed greens, tofu vinaigrette, tofu, orange zest

farmed arctic char, capers, yuzu reduction

pole-caught skipjack tuna, red onion, sweet mustard

pole-caught albacore tuna, garlic ponzu, scallions

farmed hokkaido scallops, citrus aioli, rice crackers, lemon zest, masago

farmed black sea bream, avocado, jalapeno ponzu, habanero masago

spinach, egg, gourd, shiitake mushroom

smoked salmon, cream cheese, avocado

five kinds of seared fish, cucumber, avocado, tobiko and sweet citrus-soy reduction

spicy albacore, avocado, habanero masago, spicy aioli

arctic char, lemon, avocado and asparagus

spicy scallop, apple, seared albacore, avocado, yuzu tobiko

tempura spicy albacore, masago, scallions, sesame, secret sauce

asparagus, avocado roll topped with seared fillet mignon and pineapple

shrimp tempura roll topped with faux-nagi (seared sablefish, sesame seeds, kabayaki sauce), avocado, wasabi tobiko

crawfish, cucumber, asparagus, topped with scallops and served with a cooling shot of nigori sake

red and yellow onion tempura with seasoned garlic; topped with seared skipjack tuna, fresh mozzarella, lemon dashi reduction

boiled spinach in vegan dashi

sea salt, sweet aioli, chili sauce

yakinasu style, miso reduction (allow 10 minutes)

the classic cucumber roll

traditional pickled bottle gourd

asparagus, avocado, carrot, spinach, radish, sprout

spinach, egg, bottle gourd, shitake mushrooms

bean curd, vegan mayo, avocado

spicy bean curd, cucumber

smoked bean curd, avocado, cream cheese

tempura eggplant, pepper, zucchini, carrot; garlic

asparagus, cucumber, avocado, tomato, pumpkin

sweet potato tempura roll topped with spicy tofuna