Delicia

hijiki seaweed mixed with dried soybeans, edamame, konnyaku (mountain yam), daikon, wild mizuna, fried tofu, and kuko (wolf berry) and cooked with soy sauce.

garlic potato salad with wasabi mayonnaise, edamame, snap peas, and romaine hearts.

a spicy mix of braised burdock, lotus roots and konnyaku (mountain yam) tossed with thinly sliced white onions, celery, julienned carrots, and wild mizuna

spinach tossed in a traditional ground sesame dashi. non-vegetarian-dashi broth is used in the preparation of this dish

steamed all-natural hormone-free petaluma chicken mixed with crunchy japanese cucumbers, daikon radishes, carrots, and celery, tossed in a light soy and sesame dressing

organic green beans and shredded carrots with a traditional creamy sesame dressing

ground free-range chicken mixed with organic tofu in a "piri kara" chili sauce with ginger, and bean thread noodles. tossed with romaine lettuce and topped with cilantro and green onions.

silken tofu lightly dusted with potato starch and deep fried served in a tentsuyu made of dashi, mirin and shoyu, and topped with grated daikon

an all natural, hormone free chicken and organic tofu patty with hijiki seaweed and carrots. served in a sweet soy sauce and topped with daikon radish and gree onions.

our original sushi dish with niman ranch natural, hormone-free beef, topped with daikon, wrapped together with nori seaweed and a dab of wasabi.

a mixture of shredded vegetables (burdock, carrots, onions, and edamame) topped with white shrimp in a tempura batter

made with white shrimp and coated in our freshly made panko breadcrumbs. served with our house tartar sauce

delicately fried russet and yukon gold potato crowuette with sauteed onions.

seasonal dungeness crabmeat blended with a creamy bechamel sauce then lightly breaded and fried

pork tenderloin cutlet topped with house-made tonkatsu sauce.

ground chicken, organic tofu, water chestnuts and shiitake mushrooms in a sweet chili sauce

sake marinated chicken, lightly fried, served with sweet & spicy sauce

natural premium ground kobe beef simmered with ginger and served with shredded eggs. topped with green onions

hormone-free, grass ped angus beef and potatoes in our unique interpretation of a traditional curry. served warm

assorted far west funghi mushrooms with fried lotus chips in a mildly spicy curry. served warm

traditional japanese soba (buckwheat) noodles served in a dashi broth with a kakiage tempura. topped with green onions

miso soup, with bonito dashi, organic tofu and wakame seaweed.

organic carrots, ginger, and onions pureed with chicken broth

soy bean and lentil cooked with tomato in homemade veggie broth parmigianino cheese adds richness and complexity to the broth

wild sockeye salmon from copper river, yellow onion, potato with chicken broth

minced big eye tuna mixed with avocado, red chilies, and a hint of house mayonnaise

white shrimp, crab, avocado, red bell pepper, lettuce, house mayonnaise, and soy sauce

seasonal vegetables wrapped in sushi rice and seaweed generously topped with wild smoked salmon

pickled radishes (takuwan), sesame sweetened shiitake mushrooms, marinated pickled carrots, and japanese cucumbers, wrapped in 16 grain sushi rice and seaweed

cured and roasted wild salmon mixed with sesame seeds and steamed rice

our famous hijiki salad base mixed with steamed rice.

chocolate mousse made by bitter chocolate with organic tofu and meringue topped with whipped heavy cream

preset 4-item and 5-item boxed lunches (vegetarian available)

preset nine-item boxed lunches with a taste of our most popular sushi and salads available

each nigiri set is served with a tuna hosomaki roll. choice of day's freshest fish.

choice sashimi cuts of day's freshest cuts

chef ando's best assortment of sushi & sashimi: 5pc sushi, 5pc sashimi

fort bragg sea urchin with the daily catch and seasonal vegetables over sushi rice

high mercury. akami, pacific tuna, troll-caught

moderate mercury. alaskan albacore tuna, long-line caught

new zealand snapper, long-line caught

japanese jack mackerel, long-line caught

atlantic canadian surf clam

fort bragg sea urchin

scotch salmon "loch duart natural"

hawaiian amber jack

korean salt water eel

hokkaido, japan - scallops

umami japanese flying fish roe, natural-no artificial colors added

oakland bay, wa-kumamoto oyster

organic free-range, vegetarian fed hens-omelet with bonito dashi

quail valley, san jose-quail egg

ginger

horseradish

crunchy white shrimp, broiled wild king salmon, avocado, mixed vegetables

salmon sashimi, mizuna, avocado, cucumber

tempura & seasonal mixed vegetables

conger eel, fresh shrimp, tamago, cucumber, shiitake, carrots, takuwan

minced amber jack with green onion hosomaki

braised salt water eel with cucumber & sweet glaze

wild akami pacific tuna roll

organic brokaw farms' avocado uramaki

organic japanese cucumber hosomaki

cold ramen noodle with seasonal vegetables & pork belly soup

the fish of the day, shiso leaf, garlic oil, seasonal farmers market vegetables, sea salt

torched tri-tip from niman ranch, onion with special garlic ponzu sauce

whole white squid, miso-marinated and ami grilled

baked curry rice with cowgirl creamery gruyere, soft cooked organic egg

crunchy miso-marinated free-range organic petaluma chicken thigh

grilled organic browkaw farm avocado with umami soy sauce and far west fungi white truffle oil topped with chili daikon oroshi

atsuage fried tofu, spicy sesame soy sauce

fresh prawn, 2pc and seasonal vegetables, 6pc

seasonal vegetables, 6pc

fresh prawns, 3pc

thinly sliced lotus root, sea salt

organic soybeans, sea salt

miso with bonito dashi and organic tofu

monterey sardines fried & marinated in rice vinegar, julienned carrots, bell peppers

minced wild pacific tuna, organic avocado, red chilies, served with fresh tortilla chips

kale, red cabbage, white onion, pine nuts, gruyere, seasonal farmers, market fruit with cherry dressing

medium-rare, reduced balsamic petaluma duck with yuzu jam

assorted sashimi, mixed green, daikon, tobiko, with sesame chili sauce

chef's selection of three salads from our popular deli sozai menu