Yama Sushi

Sprinkled with kosher salt

Sauteed edamame with garlic, soy sauce, hoisin, sambal chili and sesame oil

Fried japanese peppers served with a spicy korean inspired dipping sauce and kosher salt

With maldon sea salt and a white balsamic kiwi vinaigrette

Mixed field greens, daikon radish, cucumber, carrots and cherry tomatoes dressed in a wasabi-soy vinaigrette

Thin sliced cucumber, yamagobo and kaiware sprouts with a traditional sweetened rice wine vinegar dressing

Fresh baby kale tossed with roasted red and yellow peppers, sliced almonds, walnuts, yuzu citrus vinaigrette

With a strawberry white balsamic reduction, broiled cauliflower and roasted garlic pan tossed with fresh sage and finished with a shallot mignette and micro shiso

With a zesty asian bbq sauce, asian pear slaw, with tempura sweet potato rounds and finished with smoked pumpkin seeds

Drizzled with a yuzu avocado coulis and red ginger

Seared tuna, dusted with a japanese seven spice and served on a bed of baby arugula

Sauteed with a shiso ginger pesto topped with shaved ginger bulb

Topped with edamame yuzu mint humus, on top of a citrus, water cress and fennel bulb salad finished with dried red miso

Tuna, asparagus and cucumber topped with avocado, tuna and serrano chilis with a side of lemon plum sauce

Spicy tuna, mango and cilantro topped with yellowtail, avocado and serrano chile served with amazu sauce

Black tobiko, cucumber, avocado and kaiware topped with tuna then fire torched and drizzled with tsume and sesame seeds

Broiled fresh water eel, red tobiko, yamagobo and kaiware sprouts topped with avocado & orchid petals finished with tsume

Coconut fried shrimp, mango, cucumber, and cilantro topped with coconut flakes then drizzled with a lemon plum sauce

Tempura soft shell crab, red tobiko, cucumber, avocado, yamagobo, kaiware sprouts and tsume

Tempura shrimp, salmon, cream cheese, cucumber and kaiware sprouts topped with yuzu tobiko and a lemon plum sauce

Tempura snow crab & chiffonade shishito roll,topped with torched filet mignon, drizzled with a demiglace of shiitake mushrooms and merlot

Cucumber wrapped no nori, no rice, snow crab legs, tuna, yellowtail, salmon, black tobiko, cilantro and avocado doused with ponzu sauce

Snow crab, cucumber, avocado, topped with salmon then torched and finished with lemon plum sauce & red tobiko and sesame seeds

Red tobiko, snow crab, eel, avocado and cream cheese dusted with wasabi peas and tempura fried finished with a tsume drizzle

Yellowtail, wasabi tobiko, avocado topped with spicy tuna, serrano chillis and finished with tsume

Snow crab legs, cucumber and avocado topped with tuna, yellowtail, salmon, mackerel, crab leg, avocado and shrimp

Smelt egg, snow crab, cucumber and avocado, topped with tuna, yellowtail, salmon, smelt roe, crab legs, avocado and shrimp

Yellowtail, mango, cilantro, cream cheese and avocado topped with yuzu tobiko

Snow crab, avocado and cucumber

Japanese style poke tuna in spices with cucumber, kaiware sprouts, avocado and yamagobo

Yellowtail and green onion

Asparagus, avocado, arugula and watercress

Cucumber wrapped, mixed greens, avocado, kaiware, yamagobo, tsuma, cherry tomatoes, watercress and sesame seeds

Avocado, red & yellow bell pepper, asparagus, cherry tomatoes, and shiso leaf. tempura fried, finished with tsume

Thin slice baby yellowtail dressed with yuzu juice scallion infused olive oil, dried miso and cilantro

Japanese mackerel slices torched and topped with fine julienne ginger and green onions dressed with a grated garlic, yuzu cosho and soy sauce

2 kumamoto oysters on the half shell with red yuzu kosho, green onion & japanese mignonette, and ponzu sauce & scallion oil

Thin sliced yellowtail stuffed with blond miso and hoisin then topped with jalapenos and cilantro in a pool of yuzu sumiso sauce

Diced tuna tossed with sesame oil, red and black tobiko, red and green onions, sugi seaweed and soy on a petite field green salad with wasabi pea chips

Slivers of flounder sprinkled with micro greens, kaiware sprouts, jalapeno and drizzled with a citrus chili soy sauce

Small diced tuna, pine nuts, black tobiko and yuzu juice topped with chiffonade shiso leaf and wasabi pea chips

Sliced yellowtail with ponzu sauce, jalapeno and cilantro

Sliced bass with arugula, daikon salad and yuzu vinegar sauce and sesame seeds

Slices of albacore tuna spread with a tapenade of shiso leaf, saikyo miso, cilantro and jalapeno then fired torched and drizzled with soy olive oil and a black pepper infused vinegar

Thin slices of yellowfin tuna dabbed with fresh wasabi root wrapped around shiso leaf and julienned cucumber topped with fine diced red onion drizzled with yaki saba sauce and scallion infused olive oil

Green tea ice cream, green tea powder, seasonal berries

Vanilla creme brulee, seasonal berries

All natural hawaiian mochi ice cream served with local fresh sorbet and seasonal berries