Seaweed salad.

Thinly sliced cucumber with a sweet vinaigrette.

Sunomono with octopus.

Sunomono with shrimp.

Spinach salad in sesame sauce.

Salmon skin with spring mix green and bonito flakes.

Roasted beets with mix green, goat cheese, and balsamic beet vinaigrette.

Assorted fish with spring mixed greens with miso vinaigrette.

Seared ahi tuna with spring mixed green.

1 piece seared salmon with salsa on seaweed shell.

Raw oyster, quail egg, tobiko with jp rice wine ponzu and tabasco.

Fried lotus root stuffed with Japanese mustard and miso.

Assorted fish with avocado roll lightly fried.

Whitefish and peach with truffle oil, pine nut, and QP vinaigrette.

Izakaya style egg omelet with chashu pork.

Sauteed Hokkaido scallops with garlic butter.

Rice flour crusted shrimp with spicy aioli.

Japanese mountain yam and okra soaked in ponzu and quail egg.

Squid and uni with ume ponzu and olive oil.

Stir-fried king oyster mushroom with butter.

Baked shiitake stuffed with imitation crab.

Pan-fried crispy rice topped with spicy tuna and jalapeno.

Pan-fried miso salmon with avocado puree.

Seared albacore with wasabi yuzu and tobiko.

Artisan olive bread topped with mozzarella and spicy ahi tuna.

Baked Peru baby scallop and uni.

Yellowtail with mixed green garlic ponzu and tobiko.

American Kobe beef with wasabi yuzu.

Grilled and seasoned with shoyu, honey miso, and grated ginger root.

Grilled pork, short ribs with Himalayan pink salt.

Baby lobster tail served with matcha salt.

Tuna and salmon tartare with side wonton chips

Soy sauce marinated ikura with uni and monkfish liver and white truffle oil.

Boiled asparagus with sesame dressing.

Live scallop served 2 ways.

Seared albacore with wasabi yuzu and tobiko.

Yellowtail with mixed green, garlic ponzu, and tobiko.

Grilled pork short ribs with smoked sea salt.

Assorted fish with avocado roll lightly fried.

Served with matcha salt.

Pan-fried miso salmon with avocado puree.

Soybeans.

Stir-fried soybeans with butter garlic.

Monkfish liver with ponzu.

Mackerel in sweet vinaigrette.

Big eye tuna and avocado with miso vinaigrette.

Eel and cucumber finished with unagi sauce.

6 pieces of pan-fried pork potstickers.

Deep-fried tofu with tempura sauce.

Deep-fried squid legs.

2 pieces of shrimp and 5 pieces of assorted vegetables.

Japanese steamed egg custard with seafood.

Japanese seafood broth served ina Dobin teapot.

Curry flavor and creamy onion flavor 1 piece each.

Sun dried and sea salt marinated Japanese mackerel grilled.

1 whole piece of cured New Zeland Mackerel fillet seared.

1 whole piece of Japanese sea eel tempura.

Grilled Japanese rice ball with minced salmon.

A green tea dashi soup over steamed rice with choice of unagi or shirome.

Chinese style spicy sauce with minced meat and tofu over steamed rice.

Ramen noodles with Korean style black bean sauce.

Sumo wrestler stew with wagyu beef slice, beef balls, chicken, assorted veggies, clear noodles.

Assorted seafood and vegetables with tofu, ikura, shiso, clear noodles in a soy milk-based dashi soup.

Salmon, mountain yom with vegetables and tofu clear noodles.

Japanese rice porridge with a choice of scallop or assorted fish.

Salmon.

Yellowtail.

Albacore.

Squid.

Egg omelet.

Eel.

Flying fish roe.

Salmon roe.

Hokkaido scallop.

Cooked shrimp.

Sweet shrimp.

Salmon, mango, cucumber topped with spicy tuna, tobiko and bonito flakes.

Assorted fish chunks, cucumber, kaiware, topped with hamachi and jalapeno.

Eel, avocado, tempura flakes topped with spicy crab.

Avocado, tobiko, and aioli.

Shrimp tempura and cucumber roll, topped with eel and avocado.

Crabmeat and avocado roll, topped with assorted fish.

Avocado, tobiko and shiso roll, topped with salmon and a thin slice of lemon. No seaweed.

Snow crab and avocado roll, topped with baked salmon, mozzarella and tobiko.

Shrimp tempura, crab meat topped with tuna and aioli.

Mame nori, spicy tuna, cucumber, popcorn shrimp.

Baked eel over rice.

Assorted fish over sushi rice.

6 pieces chef's choice nigiri with California roll.

12 pieces chef's choice sashimi served with rice.

500 ml.