Tofu, shiitake, wakame.

Tempura shrimp and vegetables in a soy dashi broth.

Clams, salmon, shrimp and crab in a soy dashi broth.

9 types of seafood over kanpyo, shiitake and sushi rice.

Nigiri of maguro, sake, hamachi, bincho maguro plus two chefs' choice and chefs' choice maki.

Two slices each of maguro, sake, hamachi and two chefs' choices.

Spinach, citrus-soy.

Deep-fried w- tempura sauce.

Kindai-tenku blue fin tuna, yellowtail, New Zealand king salmon, steamed prawn and 2 more chef choices from seasonal items.

Kindai-tenku blue fin tuna, yellowtail, ocean trout and 2 more chef choices from seasonal items w- fresh wasabi.

Avocado, Japanese cucumber, lime.

Shrimp, eel, kanpyo, shiitake, tobiko, pickled carrot, cucumber, egg omelet.

Umami tobiko, shiso, spicy crab, asparagus, konbu wrap.

Carrot, grilled green onions, shiso, bonito flakes, kaiware.

Daikon, kaiware, umami tobiko, carrot, lime, dry shrimp.

Sustainable fatty blue fin tuna, wasabi, scallions.

Tuna, salmon, hamachi, ikura, hotate and 2 more chefs' choices, shiso, cucumber, konbu wrap.

Hamachi, grilled green onions.

Mountain potato, okra, kaiware, ume, shiso, pickled daikon wrap.

Eel, avocado, tempura flakes, spicy crab, aonori powder & shrimp.

Miso aioli, ginger, shiso, cucumber & seven types of Japanese spice.

Miso aioli, tobiko & avocado.

Pickle radish.

Tahini-miso dressing.

Smoked almond, cilantro.

Onion marmalade, eggplant-lime puree.

Black and white sesame.

Black sesame dressing.

Red oak, lollo rossa, wild arugula, tahini-miso dressing.

Cucumber, avocado, rice vinegar.

Mixed greens - kiriboshi daikon-hijiki carrot - sauteed broccolini.

Mary's organic chicken - mixed greens - seasonal vegetable - sauteed broccolini - shrimp and avocado roll.

Mixed greens - kiriboshi daikon-hijiki carrot - sauteed broccolini.

Grilled tofu / mixed greens / nasu nibitashi / sauteed broccolini & cauliflower.

Atlantic salmon / mixed greens / seasonal vegetable / sauteed broccolini / shrimp & avocado roll.

Kindai-tenku blue fin fatty tuna - Amakusa.

Kindai-tenku blue fin tuna - Amakusa.

Red wine cured medium fatty kindai-tenku blue fin tuna - Amakusa.

Local fresh white tuna - California.

Wild yellowtail - Hokkaido.

Wild young amber jack w- fingerlime caviar - Miyazaki.

Yellowtail - Shikoku.

Fresh water grilled eel.

Local fresh white tuna.

Steamed red crab.

Hokkaido scallop.

Organic egg omelet w- soy sauce cured egg yolk.

Steamed octopus.

Steamed fresh shrimp.

Aaa grade big eye tuna.

King salmon.

Japanese yellowtail.

Natural umami flying fish roe.

Salmon roe cured with salt.

Black grouper w- shiso berries - Kyushu.

Lightly cherrywood smoked golden eye snapper - Chiba.

Seared barracuda - Mie.

Choice of either ebi, kani or tako (no combos) on seaweed, cucumber and our sunomono dressing.

Daikon sprouts, tobiko, carrot, lime, dry shrimp.

Miso aioli, tobiko and avocado.

Hamachi, grilled green onion and scallions.

Miso aioli, gari, cucumber, shiso and 7 types of Japanese spice.

Sustainable fatty blue fin tuna, wasabi, scallions.

Shrimp, eel, kanpyo, shiitake, tobiko, carrot, cucumber, egg omelet.

Lime, umami tobiko, spicy crab, asparagus shiso, konbu wrap.

Tuna, salmon, hamachi, ikura, hotate and 2 more chef's choices, shiso, cucumber, konbu wrap.

Eel, avocado, tempura flakes, spicy crab, aonori powder & shrimp.

Ocean trout w- shiso leaf - Tasmania.

Organic, lightly cherrywood smoked - California.

White soy sauce cured fatty salmon - New Zealand.

Fresh water grilled eel w- sansho - Aichi.

Eel, fresh water grilled.

Apple juniper-original.

Cranberry, pineapple.

A5 Japanese beef striploin - Kagoshima.

Steamed prawn - Kauai.

Gaper clam - Oregon.

W- yuzu jelly - British Columbia.

Line caught horse mackerel (sushi-tataki) - Kyushu.

Smoked young spanish mackerel - Kanagawa.

Umami cured flying fish roe.

Deep sea ocean packed sea urchin - Hokkaido.

Big fin reef squid - Aomori.

Salt cured salmon roe.

Fresh lobster omelette w- organic egg.

Organic egg omelette.

Sustainable California white sturgeon roe.

Seared blue fin fatty tuna w- fingerlime, ginger, ponzu sauce.

Steamed octopus.

Watercress, green apple, pt. Reyes blue cheese.

Kiwi vanilla bean vinaigrette, cucumbers.

Bacon, pickled ginger aioli.

Citrus mustard, avocado mousse.

Meyer lemon relish, asparagus.

Collar of yellowtail w- ponzu.

Spinach, citrus-soy.

Romano beans, wild mushrooms, celery root puree.

Sauteed baby kale, arugula.

Sweet red onion, serrano chili.

Kabocha salad, hazelnut.

Black tiger shrimp & seasonal vegetables.