Fujimar

Kobe beef refers to cuts of beef from the Tajima strain of Wagyu cattle, raised in Hyogo prefecture, Japan. The meat is generally considered to be a delicacy, renowned for its flavor, tenderness and fatty, well marbled texture

Pacific ocean.

Tasmanian island.

Fatty striped marlin.

Yellowtail.

Japanese red snapper.

Hawaiian escolor.

Vinegar marinated Japanese mackerel.

Cooked sea eel.

Fresh water eel.

Supreme tuna belly is the lowest section of the tuna belly (toro) and is highest in fat content. It is rich with omega three oils and will melt in you mouth.

Sea urchin.

Salmon roe.

Flying fish roe.

Squid.

Cooked prawn.

Cooked octopus.

Scallop.

Sweet egg omelette.

Red shallot, cilantro, jalapeno and homemade red pepper paste.

Red shallot, cilantro and jalapeno.

Scallion, wasabi tobiko, roasted black and white sesame seed and shiro shoyu.

Norwegian salmon - jalapeno red shallot, cilantro and chipotle paste.

Avocado lime, olive oil, cilantro and micro greens.

Tuna, salmon, rock shrimp, white fish and sweet crab.

Orange, lime juice, lemon oil, cilantro and red onion.

Shiro shoyu, lime juice and wasabi tobiko.

Chipotle oil, lime juice, cilantro, jalapeno, red onion and edamame.

Truffle oil, shiro shoyu, lime juice, jalapeno, red onion and cilantro.

Dish with sliced eel served on a bed of rice box.

Chef choice fish on a bed of rice box.

Panko fried whole lobster tail, seared Japanese Kobe beef and chimichurri sauce.

Baked spicy king crab salad, shrimp tempura and avocado.

Deep fried baby scallop, mango and avocado, diver scallop and balsamic vinegar sauce.

Shrimp tempura, avocado and cucumber, kani crab stick, black and red tobiko, scallion, rice cracker and unagi sauce.

Baked baby scallop, king crab, avocado and cucumber, masago and scallion.

Avocado, cucumber and shallot, kimchee based tuna and fried leeks.

Shrimp tempura, avocado, Sriracha based tuna, fried wonton skin, hot cherry pepper, unagi and spicy mayo sauce.

Black bean crab salad, tiger shrimp, avocado and wonton skin fries, rice paper, yuzu citric shoyu sauce and fried mint.

Seared half unagi, spicy shrimp, fried Thai basil, avocado, eel sauce and tobikos.

Salmon, tuna, walu, yellowtail, ebi, avocado and cucumber, crab salad, unagi sauce and bonito flakes.

Sweetened spicy shrimp, fried asparagus, sushi ebi, cream cheese, tempura crunchy and spicy aioli.

King crab, pineapple, fried obs, seared salmon, salsa and jalapeno aioli.

Sweet chili shrimp, lettuce, carrots, avocado and cucumber, crab stick, rice paper, yellow and red cherry tomatoes and mustard shoyu sauce.

Shrimp tempura, crab salad, avocado, white fish, salmon, tuna, spice and unagi sauce.

Spicy tuna, king crab,. Hamachi, avocado and cucumber, creamy goma sauce and unagi sauce.

Fried asparagus, avocado and cucumber, roasted peppers and onion jam.

Fujimar highly recommends our first sushi dessert roll. Nutella and sweet rice wrapped with sweet omelette.

Grilled marinated beef flatiron steak on basmati rice and chimichurri sauce.

Stir-fried vegetables, Thai basil and chile de arbol.

Steamed in sake, cilantro and hot chilies.

Braised in sweet ponzu sauce and wasabi Yukon gold potato puree.

Unagi glaze and cilantro oil.

Grilled yellow corn and edamame ragu and chipotle mojo.

Stir-fried vegetables, spicy peanut sauce, Szechuan pepper and cilantro.

Half chicken Cuban-Chinese style and lime-braised onions.

Sweet shrimp, grilled chicken breast and stir fried vegetables.

Baked in wasabi-mango butter.

Garlic soy butter.

Wasabi pea crunch and crispy tortilla chips.

In olive oil, with garlic and shrimp.

Crispy green plantains and chipotle mayo.

Cachucha mayonnaise.

Chipotle mayonnaise.

Vanilla ice cream.

Condensed milk, vanilla and seasonal fruits.

Lime syrup and chocolate dip.