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
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
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