House salad with romaine lettuce, carrots, tomatoes, and cucumber. Served with ginger dressing
Miso broth with scallions, tofu, and seaweed
Soybeans in the pod
Fried or steamed beef dumplings with aji panca sauce
Fried or steamed shrimp dumplings with aji panca sauce
Fried ball-shaped snack filled with diced octopus, topped with kewpie and bonito flakes
Gourmet spiced salmon croquettes with sweet dipping sauce
Breaded Japanese squid fried until golden. Served with rocoto pepper sauce
Traditional seaweed salad
Finely chopped tuna or salmon mixed with masago, scallions, sesame oil, and house spicy sauce
Thin slices of torched tuna or salmon, topped with scallions, and sesame seeds. Tossed with oroshi sauce
Kani, masago, and avocado wrapped in paper thin cucumber with tangy rice vinegar
Japanese yellowtail savory patties. Served with umami cream
Grilled Japanese snapper jaw, served with ponzu sauce
Fried chicken wings with Korean BBQ peach sauce
Fresh tuna, salmon, and hass avocado. Served with ginger dressing
Thin sliced Japanese scallops, served raw with yuzu, and Miyako beer sauce on a bed of arugula, and topped with toasted quinoa
Thin sliced japanese yellow tail topped with jalapeño, masago, oroshi sauce, and sesame seeds
Five pieces of Bluefin Tuna sashimi
Two steamed white buns with pork belly teriyaki, coleslaw, and chipotle mayo
Pressed sushi rice molded into cubes, fried until crispy and topped with tuna tartar, avocado, cilantro, and miso ponzu
Lightly fried shrimp tossed with rocoto sauce and served on a crunchy tortilla bowl
Bowl of diced tuna or salmon with mango, edamame peas, carrots, avocado, on a bed of rice
Diced protein marinated in acevichado sauce tossed with red onions, cilantro, sweet potato, and corn
Crunchy diced pork belly, marinated in acevichado sauce with red onions, tomatoes, and cilantro criolla sauce topping
Thinly sliced fish with aji amarillo reduction sauce, topped with red onions, cilantro, and masago
Shrimp katsu, masago, avocado, asparagus, lettuce, and spicy mayo topped with hamachi, cilantro, and acevichado sauce
Lump crab salad with truffle oil, 2 soft shell crab, and avocado. Topped with lump crab salad and masago
Tuna, salmon, asparagus, kani, avocado. scallions, and kimchee sauce. Topped with avocado and peppered-torched salmon
Smoked salmon, goat cheese cream, almonds, plantain, scallions, and avocado. Topped with avocado, tuna, and goat cheese-balsamic cream
Shrimp tempura, kani, cream cheese, masago, topped with baked salmon, avocado, tempura flakes, spicy mayo, and caramel syrup
Coconut flaked shrimp, kani, cream cheese, guava, and masago. Topped with mango, avocado, coconut flakes, and caramel syrup
Tempura fried roll with kani, avocado, and cream cheese. Topped with dynamite, masago, and baked shrimp
Shrimp tempura, asparagus, lettuce, and avocado. Topped with tuna tataki, tempura flakes, masago, scallions, and sauces
Smoked salmon, cream cheese, fried scallions, and avocado. Topped with smoked salmon, salmon cream, and arugula with smoked miso dressing, and almonds
Shrimp Tempura, kani salad, cream cheese, and avocado. Topped with mango, eel, and sauces
Spicy salmon salad, and avocado. Topped with salmon, ikura, avocado, and kewpie
Salmon salad, avocado, cream cheese, and plantains. Topped with sweet plantains, and sauces
Tuna tataki, krab, masago, avocado, scallions, jalapeno, wrapped in soy paper; served with spicy ponzu
Spicy tuna, avocado, and jalapeno. Topped with tuna, mango, kimchee sauce, and tempura flakes
Torched salmon, tamago, eel, avocado, cream cheese, scallions, topped with Inari
Tempura fried roll with salmon, kani, masago, cream cheese, and avocado. Topped with sauces
Fried kani, asparagus, avocado wrapped in soy paper. Topped with a mixed of torched tuna and salmon with truffle, kewpie and sesame oil
Lobster tempura, kani salad, avocado, and kewpie sauce topped with 24K gold sheets, and caviar
Riceless roll with kani salad, avocado, cream cheese, and mango, wrapped in nothing but tuna or salmon
Salmon, tuna, wahoo, avocado, asparagus, masago, and scallions, wrapped in seaweed
Rice-less roll with salmon, tuna, shrimp katsu, avocado, and cream cheese, wrapped in sesame seed soy paper
Tuna, salmon, kani, wakame, avocado, and masago, wrapped in seaweed, and soy paper. Served with spicy ponzu sauce
Kani, avocado, and cucumber. Topped with masago
Shrimp tempura, asparagus, spicy mayo, and masago. Topped with avocado
Salmon, cream cheese, and scallions
Assorted sliced fish, and avocado, topping a California roll
6 pieces seaweed out roll with chopped tuna mixed with spicy sauce, sesame oil, scallions, and masago
Tuna, and scallions
Eel, and scallions
8 pieces roll with crunchy salmon skin, and avocado
8 pieces roll with kampyo, carrots, avocado, spinach, and cucumber
Hand roll with kani, avocado, and cucumber
Hand roll with salmon, cream cheese, and scallions
Hand roll with japanese yellow tail, masago, and scallions
Hand roll with crispy salmon skin, and scallions
Hand roll with shrimp tempura, avocado, masago, and scallion
Hand roll with diced tuna, and scallions with spicy sauce
Hand roll with eel, avocado, and masago
Two sashimi cuts of each, tuna, salmon, and wahoo
Fifteen pieces of sashimi cuts
Twenty pieces of sashimi cuts
Finest chef's choices of nigiri and sashimi. Twenty pieces
California Roll, 2 of each nigiri and sashimi (salmon, tuna, and wahoo)
Sky roll, one of each nigiri (unagi, hotate, salmon, hamachi, amaebi, tuna), and two of each sashimi (salmon, hamachi, tuna)
Half of each roll, Miyako, Doral, Boss, Watashi, and Acevichado
California, and Dragon Rolls, 4 of each nigiri and sashimi (salmon, tuna, and wahoo)
Sky and Funky Monkey rolls, nigiris one of each (amaebi, unagi, hotate) and two of each (Salmon, hamachi tuna), and three of each sashimi (salmon, hamachi tuna)
Miyako, Tuna, and Boss rolls, 6 of each nigiri and sashimi (salmon, tuna, and wahoo)
Sweet Shrimp
Shrimp
Yellow Tail
Japanese Scallop
Salmon Roe
Imitation Crab
Japanese Octopus
Japanese Omelet
Sweet broiled Japanese eel
Japanese Mackerel
Bluefin Akami
Bowl of fried rice with onions, carrots, and scallions
Fried rice with fermented napa cabbage, topped with a fried egg
Bed of rice topped with bulgogi, assorted string cut vegetables, sunny fried egg, and sesame oil. Served with Korean gotchujjan sauce
Stir fried noodles with zucchini, carrots, onions, mushrooms, and scallions
Tonkotsu broth, noodles, marinated pork belly, fish cake, marinated boiled egg, and vegetables
Stir fried fresh udon noodles with ggaboes sauce, served with katsu shrimp or chicken
Korean spicy fish broth with thick noodles, calamari, shrimp, mussels, and vegetables
Seared Japanese scallops, served over creamy causa limena, and herb-infused oil. Served with sautéed asparagus
Fried red snapper fillet, topped with sautéed shrimps, and calamari. Served with spiced aji amarillo sauce, and white rice
Six ounce pan seared lobster tail, and shrimps, served with noodles in a white wine-capers creamy sauce. Topped with caviar
Fried chicken breast, diced and wok sautéed with korean sweet and sour sauce, cucumber, tomatoes, and onions
Thin sliced ribeye marinated in korean spices, wok sautéed with carrots, onions, and scallions
Eight ounce grilled American angus elite skirt, topped with Korean chimichurri. Served with mash potatoes made with sake reduction, and kimchee
Grilled twelve ounce prime angus New York steak glazed with teriyaki sauce, served with Asian mashed sweet potato and arugula salad
Sixteen ounce pan seared boneless angus Ribeye steak. Served with Asian mashed sweet potato and warm shitake and Bourgogne mustard au jus
Eight ounce seared Australian reserve grade 5 tenderloin. Served with mash potatoes made with a sake reduction; and warm shitake-bourgogne mustard wine sauce
Grilled marinated chicken breast topped with teriyaki sauce and sesame seeds
Wok sautéed chicken breast, with mushrooms, carrots, onions, zucchini, and scallions
Breaded and deep fried chicken breast, served with dipping tonkatsu sauce
Eight ounce seared-peppered tuna loin, served on a bed of spring mix
Six ounce seared salmon with teriyaki glaze, on bed of mushrooms and asparagus
An unexpected twist to a traditional Asian dessert
Tempura fried bananas topped with vanilla ice cream, graham cracker crumbs, and sea salt caramel syrup
Classic chocolate chip brownie, served with vanilla ice cream, hershey's syrup and topped with crumble oreos
Rolled cheesecake with strawberries, nutella, mango, and guava. Topped with hershey's syrup and crumbled oreos
Fried Fuji apples on an orange sauce, topped with vanilla ice cream, and cinnamon
Sponge vanilla-matcha cake soak in sweet milk cream, topped with fruit, and whipped cream
Soft Drinks
Fresh made daily, sixteen ounce lemonade
Sixteen ounce fresh juice
500ml Still water
500ml sparkling water
Sixteen ounce. Japanese style rice larger. 5.4% ABV Crisp, refreshing, and light hooped
Sixteen ounce. Japanese rice larger. 4.2% ABV Crisp, refreshing, and light hooped
Honkozo. Eiko Fuji Ban Ryu. Yamagata, Japan
Junmai. Shichi Hon Yari. Shiga, Japan
Junmai. Seikyo Takehara. Hiroshima, Japan
Junmai. Seikyo Takehara. Hiroshima, Japan
Junmai Daiginjo. Hiroshima, Japan
Junmai Ginjo. Izumo Fiji. Shimane, Japan
Daiginjo. Joto. Horishima, Japan
Junmai Nigori. Joto. Hiroshima, Japan
Yuzu. Joto. Shimane, Japan
Plum. Joto. Shimane, Japan
Valdobbiadene, Italy
Veneto, Italy
Champagne, France. WS 90
Champagne, France
Marlborough, New Zealand
Alto Adige, Italy
Rias Baixas, Spain
Napa Valley
Paso Robles, US
Pinot Noir Willamette Valley, Oregon
Pinot Noir Vineyard, Santa Maria Valley, CA
Beaune, Burgandy, France
Merlot Napa Valley, CA
Merlot Napa Valley, CA
Cabernet Sauvignon Hillside, CA
Cabernet Sauvignon Napa, CA
Cabernet Sauvignon Paso Robles
Cabernet Sauvignon Paso Robles, CA
Cabernet Sauvignon Napa, CA
Cabernet Sauvignon Napa, CA
Cabernet Sauvignon Puente Alto Vineyard, Chile
Cabernet Franc Paso Robles, CA
Red Blend California, US
Red Blend Mendoza, Argentina
Carmenere, Petit Verdot Valle de Colchagua, Central Valley. Chile
Tain L' Hermitage, France
Carmenere Valle de Colchagua, Chile
Syrah Valle Central, Chile
Colinas de Sao Lourenco, Portugal
Tempranillo Gran Reserva Rioja, Spain
Malbec Wagner Family, Argentina
Malbec Mendoza, Argentina
Malbec Mendoza, Argentina
Red Blend Tupungato, Mendoza, Argentina
Red Blend Tuscany, Italy
House salad with romaine lettuce, carrots, tomatoes, and cucumber. Served with ginger dressing
Miso broth with scallions, tofu, and seaweed
Soybeans in the pod
Fried or steamed beef dumplings with aji panca sauce
Fried or steamed shrimp dumplings with aji panca sauce
Fried ball-shaped snack filled with diced octopus, topped with kewpie and bonito flakes
Gourmet spiced salmon croquettes with sweet dipping sauce
Breaded Japanese squid fried until golden. Served with rocoto pepper sauce
Traditional seaweed salad
Finely chopped tuna or salmon mixed with masago, scallions, sesame oil, and house spicy sauce
Thin slices of torched tuna or salmon, topped with scallions, and sesame seeds. Tossed with oroshi sauce
Kani, masago, and avocado wrapped in paper thin cucumber with tangy rice vinegar
Japanese yellowtail savory patties. Served with umami cream
Grilled Japanese snapper jaw, served with ponzu sauce
Fried chicken wings with Korean BBQ peach sauce
Fresh tuna, salmon, and hass avocado. Served with ginger dressing
Thin sliced Japanese scallops, served raw with yuzu, and Miyako beer sauce on a bed of arugula, and topped with toasted quinoa
Thin sliced japanese yellow tail topped with jalapeño, masago, oroshi sauce, and sesame seeds
Five pieces of Bluefin Tuna sashimi
Two steamed white buns with pork belly teriyaki, coleslaw, and chipotle mayo
Pressed sushi rice molded into cubes, fried until crispy and topped with tuna tartar, avocado, cilantro, and miso ponzu
Lightly fried shrimp tossed with rocoto sauce and served on a crunchy tortilla bowl
Bowl of diced tuna or salmon with mango, edamame peas, carrots, avocado, on a bed of rice
Diced protein marinated in acevichado sauce tossed with red onions, cilantro, sweet potato, and corn
Crunchy diced pork belly, marinated in acevichado sauce with red onions, tomatoes, and cilantro criolla sauce topping
Thinly sliced fish with aji amarillo reduction sauce, topped with red onions, cilantro, and masago
Shrimp katsu, masago, avocado, asparagus, lettuce, and spicy mayo topped with hamachi, cilantro, and acevichado sauce
Lump crab salad with truffle oil, 2 soft shell crab, and avocado. Topped with lump crab salad and masago
Tuna, salmon, asparagus, kani, avocado. scallions, and kimchee sauce. Topped with avocado and peppered-torched salmon
Smoked salmon, goat cheese cream, almonds, plantain, scallions, and avocado. Topped with avocado, tuna, and goat cheese-balsamic cream
Shrimp tempura, kani, cream cheese, masago, topped with baked salmon, avocado, tempura flakes, spicy mayo, and caramel syrup
Coconut flaked shrimp, kani, cream cheese, guava, and masago. Topped with mango, avocado, coconut flakes, and caramel syrup
Tempura fried roll with kani, avocado, and cream cheese. Topped with dynamite, masago, and baked shrimp
Shrimp tempura, asparagus, lettuce, and avocado. Topped with tuna tataki, tempura flakes, masago, scallions, and sauces
Smoked salmon, cream cheese, fried scallions, and avocado. Topped with smoked salmon, salmon cream, and arugula with smoked miso dressing, and almonds
Shrimp Tempura, kani salad, cream cheese, and avocado. Topped with mango, eel, and sauces
Spicy salmon salad, and avocado. Topped with salmon, ikura, avocado, and kewpie
Salmon salad, avocado, cream cheese, and plantains. Topped with sweet plantains, and sauces
Tuna tataki, krab, masago, avocado, scallions, jalapeno, wrapped in soy paper; served with spicy ponzu
Spicy tuna, avocado, and jalapeno. Topped with tuna, mango, kimchee sauce, and tempura flakes
Torched salmon, tamago, eel, avocado, cream cheese, scallions, topped with Inari
Tempura fried roll with salmon, kani, masago, cream cheese, and avocado. Topped with sauces
Fried kani, asparagus, avocado wrapped in soy paper. Topped with a mixed of torched tuna and salmon with truffle, kewpie and sesame oil
Lobster tempura, kani salad, avocado, and kewpie sauce topped with 24K gold sheets, and caviar
Riceless roll with kani salad, avocado, cream cheese, and mango, wrapped in nothing but tuna or salmon
Salmon, tuna, wahoo, avocado, asparagus, masago, and scallions, wrapped in seaweed
Rice-less roll with salmon, tuna, shrimp katsu, avocado, and cream cheese, wrapped in sesame seed soy paper
Tuna, salmon, kani, wakame, avocado, and masago, wrapped in seaweed, and soy paper. Served with spicy ponzu sauce
Kani, avocado, and cucumber. Topped with masago
Shrimp tempura, asparagus, spicy mayo, and masago. Topped with avocado
Salmon, cream cheese, and scallions
Assorted sliced fish, and avocado, topping a California roll
6 pieces seaweed out roll with chopped tuna mixed with spicy sauce, sesame oil, scallions, and masago
Tuna, and scallions
Eel, and scallions
8 pieces roll with crunchy salmon skin, and avocado
8 pieces roll with kampyo, carrots, avocado, spinach, and cucumber
Hand roll with kani, avocado, and cucumber
Hand roll with salmon, cream cheese, and scallions
Hand roll with japanese yellow tail, masago, and scallions
Hand roll with crispy salmon skin, and scallions
Hand roll with shrimp tempura, avocado, masago, and scallion
Hand roll with diced tuna, and scallions with spicy sauce
Hand roll with eel, avocado, and masago
Two sashimi cuts of each, tuna, salmon, and wahoo
Fifteen pieces of sashimi cuts
Twenty pieces of sashimi cuts
Finest chef's choices of nigiri and sashimi. Twenty pieces
California Roll, 2 of each nigiri and sashimi (salmon, tuna, and wahoo)
Sky roll, one of each nigiri (unagi, hotate, salmon, hamachi, amaebi, tuna), and two of each sashimi (salmon, hamachi, tuna)
Half of each roll, Miyako, Doral, Boss, Watashi, and Acevichado
California, and Dragon Rolls, 4 of each nigiri and sashimi (salmon, tuna, and wahoo)
Sky and Funky Monkey rolls, nigiris one of each (amaebi, unagi, hotate) and two of each (Salmon, hamachi tuna), and three of each sashimi (salmon, hamachi tuna)
Miyako, Tuna, and Boss rolls, 6 of each nigiri and sashimi (salmon, tuna, and wahoo)
Sweet Shrimp
Shrimp
Yellow Tail
Japanese Scallop
Salmon Roe
Imitation Crab
Japanese Octopus
Japanese Omelet
Sweet broiled Japanese eel
Japanese Mackerel
Bluefin Akami
Bowl of fried rice with onions, carrots, and scallions
Fried rice with fermented napa cabbage, topped with a fried egg
Bed of rice topped with bulgogi, assorted string cut vegetables, sunny fried egg, and sesame oil. Served with Korean gotchujjan sauce
Stir fried noodles with zucchini, carrots, onions, mushrooms, and scallions
Tonkotsu broth, noodles, marinated pork belly, fish cake, marinated boiled egg, and vegetables
Stir fried fresh udon noodles with ggaboes sauce, served with katsu shrimp or chicken
Korean spicy fish broth with thick noodles, calamari, shrimp, mussels, and vegetables
Seared Japanese scallops, served over creamy causa limena, and herb-infused oil. Served with sautéed asparagus
Fried red snapper fillet, topped with sautéed shrimps, and calamari. Served with spiced aji amarillo sauce, and white rice
Six ounce pan seared lobster tail, and shrimps, served with noodles in a white wine-capers creamy sauce. Topped with caviar
Fried chicken breast, diced and wok sautéed with korean sweet and sour sauce, cucumber, tomatoes, and onions
Thin sliced ribeye marinated in korean spices, wok sautéed with carrots, onions, and scallions
Eight ounce grilled American angus elite skirt, topped with Korean chimichurri. Served with mash potatoes made with sake reduction, and kimchee
Grilled twelve ounce prime angus New York steak glazed with teriyaki sauce, served with Asian mashed sweet potato and arugula salad
Sixteen ounce pan seared boneless angus Ribeye steak. Served with Asian mashed sweet potato and warm shitake and Bourgogne mustard au jus
Eight ounce seared Australian reserve grade 5 tenderloin. Served with mash potatoes made with a sake reduction; and warm shitake-bourgogne mustard wine sauce
Grilled marinated chicken breast topped with teriyaki sauce and sesame seeds
Wok sautéed chicken breast, with mushrooms, carrots, onions, zucchini, and scallions
Breaded and deep fried chicken breast, served with dipping tonkatsu sauce
Eight ounce seared-peppered tuna loin, served on a bed of spring mix
Six ounce seared salmon with teriyaki glaze, on bed of mushrooms and asparagus
An unexpected twist to a traditional Asian dessert
Tempura fried bananas topped with vanilla ice cream, graham cracker crumbs, and sea salt caramel syrup
Classic chocolate chip brownie, served with vanilla ice cream, hershey's syrup and topped with crumble oreos
Rolled cheesecake with strawberries, nutella, mango, and guava. Topped with hershey's syrup and crumbled oreos
Fried Fuji apples on an orange sauce, topped with vanilla ice cream, and cinnamon
Sponge vanilla-matcha cake soak in sweet milk cream, topped with fruit, and whipped cream
Soft Drinks
Fresh made daily, sixteen ounce lemonade
Sixteen ounce fresh juice
500ml Still water
500ml sparkling water
Sixteen ounce. Japanese style rice larger. 5.4% ABV Crisp, refreshing, and light hooped
Sixteen ounce. Japanese rice larger. 4.2% ABV Crisp, refreshing, and light hooped
Honkozo. Eiko Fuji Ban Ryu. Yamagata, Japan
Junmai. Shichi Hon Yari. Shiga, Japan
Junmai. Seikyo Takehara. Hiroshima, Japan
Junmai. Seikyo Takehara. Hiroshima, Japan
Junmai Daiginjo. Hiroshima, Japan
Junmai Ginjo. Izumo Fiji. Shimane, Japan
Daiginjo. Joto. Horishima, Japan
Junmai Nigori. Joto. Hiroshima, Japan
Yuzu. Joto. Shimane, Japan
Plum. Joto. Shimane, Japan
Valdobbiadene, Italy
Veneto, Italy
Champagne, France. WS 90
Champagne, France
Marlborough, New Zealand
Alto Adige, Italy
Rias Baixas, Spain
Napa Valley
Paso Robles, US
Pinot Noir Willamette Valley, Oregon
Pinot Noir Vineyard, Santa Maria Valley, CA
Beaune, Burgandy, France
Merlot Napa Valley, CA
Merlot Napa Valley, CA
Cabernet Sauvignon Hillside, CA
Cabernet Sauvignon Napa, CA
Cabernet Sauvignon Paso Robles
Cabernet Sauvignon Paso Robles, CA
Cabernet Sauvignon Napa, CA
Cabernet Sauvignon Napa, CA
Cabernet Sauvignon Puente Alto Vineyard, Chile
Cabernet Franc Paso Robles, CA
Red Blend California, US
Red Blend Mendoza, Argentina
Carmenere, Petit Verdot Valle de Colchagua, Central Valley. Chile
Tain L' Hermitage, France
Carmenere Valle de Colchagua, Chile
Syrah Valle Central, Chile
Colinas de Sao Lourenco, Portugal
Tempranillo Gran Reserva Rioja, Spain
Malbec Wagner Family, Argentina
Malbec Mendoza, Argentina
Malbec Mendoza, Argentina
Red Blend Tupungato, Mendoza, Argentina
Red Blend Tuscany, Italy
House salad with romaine lettuce, carrots, tomatoes, and cucumber. Served with ginger dressing
Miso broth with scallions, tofu, and seaweed
Soybeans in the pod
Fried or steamed beef dumplings with aji panca sauce
Fried or steamed shrimp dumplings with aji panca sauce
Fried ball-shaped snack filled with diced octopus, topped with kewpie and bonito flakes
Gourmet spiced salmon croquettes with sweet dipping sauce
Breaded Japanese squid fried until golden. Served with rocoto pepper sauce
Traditional seaweed salad
Finely chopped tuna or salmon mixed with masago, scallions, sesame oil, and house spicy sauce
Thin slices of torched tuna or salmon, topped with scallions, and sesame seeds. Tossed with oroshi sauce
Kani, masago, and avocado wrapped in paper thin cucumber with tangy rice vinegar
Japanese yellowtail savory patties. Served with umami cream
Grilled Japanese snapper jaw, served with ponzu sauce
Fried chicken wings with Korean BBQ peach sauce
Fresh tuna, salmon, and hass avocado. Served with ginger dressing
Thin sliced Japanese scallops, served raw with yuzu, and Miyako beer sauce on a bed of arugula, and topped with toasted quinoa
Thin sliced japanese yellow tail topped with jalapeño, masago, oroshi sauce, and sesame seeds
Five pieces of Bluefin Tuna sashimi
Two steamed white buns with pork belly teriyaki, coleslaw, and chipotle mayo
Pressed sushi rice molded into cubes, fried until crispy and topped with tuna tartar, avocado, cilantro, and miso ponzu
Lightly fried shrimp tossed with rocoto sauce and served on a crunchy tortilla bowl
Bowl of diced tuna or salmon with mango, edamame peas, carrots, avocado, on a bed of rice
Diced protein marinated in acevichado sauce tossed with red onions, cilantro, sweet potato, and corn
Crunchy diced pork belly, marinated in acevichado sauce with red onions, tomatoes, and cilantro criolla sauce topping
Thinly sliced fish with aji amarillo reduction sauce, topped with red onions, cilantro, and masago
Shrimp katsu, masago, avocado, asparagus, lettuce, and spicy mayo topped with hamachi, cilantro, and acevichado sauce
Lump crab salad with truffle oil, 2 soft shell crab, and avocado. Topped with lump crab salad and masago
Tuna, salmon, asparagus, kani, avocado. scallions, and kimchee sauce. Topped with avocado and peppered-torched salmon
Smoked salmon, goat cheese cream, almonds, plantain, scallions, and avocado. Topped with avocado, tuna, and goat cheese-balsamic cream
Shrimp tempura, kani, cream cheese, masago, topped with baked salmon, avocado, tempura flakes, spicy mayo, and caramel syrup
Coconut flaked shrimp, kani, cream cheese, guava, and masago. Topped with mango, avocado, coconut flakes, and caramel syrup
Tempura fried roll with kani, avocado, and cream cheese. Topped with dynamite, masago, and baked shrimp
Shrimp tempura, asparagus, lettuce, and avocado. Topped with tuna tataki, tempura flakes, masago, scallions, and sauces
Smoked salmon, cream cheese, fried scallions, and avocado. Topped with smoked salmon, salmon cream, and arugula with smoked miso dressing, and almonds
Shrimp Tempura, kani salad, cream cheese, and avocado. Topped with mango, eel, and sauces
Spicy salmon salad, and avocado. Topped with salmon, ikura, avocado, and kewpie
Salmon salad, avocado, cream cheese, and plantains. Topped with sweet plantains, and sauces
Tuna tataki, krab, masago, avocado, scallions, jalapeno, wrapped in soy paper; served with spicy ponzu
Spicy tuna, avocado, and jalapeno. Topped with tuna, mango, kimchee sauce, and tempura flakes
Torched salmon, tamago, eel, avocado, cream cheese, scallions, topped with Inari
Tempura fried roll with salmon, kani, masago, cream cheese, and avocado. Topped with sauces
Fried kani, asparagus, avocado wrapped in soy paper. Topped with a mixed of torched tuna and salmon with truffle, kewpie and sesame oil
Lobster tempura, kani salad, avocado, and kewpie sauce topped with 24K gold sheets, and caviar
Riceless roll with kani salad, avocado, cream cheese, and mango, wrapped in nothing but tuna or salmon
Salmon, tuna, wahoo, avocado, asparagus, masago, and scallions, wrapped in seaweed
Rice-less roll with salmon, tuna, shrimp katsu, avocado, and cream cheese, wrapped in sesame seed soy paper
Tuna, salmon, kani, wakame, avocado, and masago, wrapped in seaweed, and soy paper. Served with spicy ponzu sauce
Kani, avocado, and cucumber. Topped with masago
Shrimp tempura, asparagus, spicy mayo, and masago. Topped with avocado
Salmon, cream cheese, and scallions
Assorted sliced fish, and avocado, topping a California roll
6 pieces seaweed out roll with chopped tuna mixed with spicy sauce, sesame oil, scallions, and masago
Tuna, and scallions
Eel, and scallions
8 pieces roll with crunchy salmon skin, and avocado
8 pieces roll with kampyo, carrots, avocado, spinach, and cucumber
Hand roll with kani, avocado, and cucumber
Hand roll with salmon, cream cheese, and scallions
Hand roll with japanese yellow tail, masago, and scallions
Hand roll with crispy salmon skin, and scallions
Hand roll with shrimp tempura, avocado, masago, and scallion
Hand roll with diced tuna, and scallions with spicy sauce
Hand roll with eel, avocado, and masago
Two sashimi cuts of each, tuna, salmon, and wahoo
Fifteen pieces of sashimi cuts
Twenty pieces of sashimi cuts
Finest chef's choices of nigiri and sashimi. Twenty pieces
California Roll, 2 of each nigiri and sashimi (salmon, tuna, and wahoo)
Sky roll, one of each nigiri (unagi, hotate, salmon, hamachi, amaebi, tuna), and two of each sashimi (salmon, hamachi, tuna)
Half of each roll, Miyako, Doral, Boss, Watashi, and Acevichado
California, and Dragon Rolls, 4 of each nigiri and sashimi (salmon, tuna, and wahoo)
Sky and Funky Monkey rolls, nigiris one of each (amaebi, unagi, hotate) and two of each (Salmon, hamachi tuna), and three of each sashimi (salmon, hamachi tuna)
Miyako, Tuna, and Boss rolls, 6 of each nigiri and sashimi (salmon, tuna, and wahoo)
Sweet Shrimp
Shrimp
Yellow Tail
Japanese Scallop
Salmon Roe
Imitation Crab
Japanese Octopus
Japanese Omelet
Sweet broiled Japanese eel
Japanese Mackerel
Bluefin Akami
Bowl of fried rice with onions, carrots, and scallions
Fried rice with fermented napa cabbage, topped with a fried egg
Bed of rice topped with bulgogi, assorted string cut vegetables, sunny fried egg, and sesame oil. Served with Korean gotchujjan sauce
Stir fried noodles with zucchini, carrots, onions, mushrooms, and scallions
Tonkotsu broth, noodles, marinated pork belly, fish cake, marinated boiled egg, and vegetables
Stir fried fresh udon noodles with ggaboes sauce, served with katsu shrimp or chicken
Korean spicy fish broth with thick noodles, calamari, shrimp, mussels, and vegetables
Seared Japanese scallops, served over creamy causa limena, and herb-infused oil. Served with sautéed asparagus
Fried red snapper fillet, topped with sautéed shrimps, and calamari. Served with spiced aji amarillo sauce, and white rice
Six ounce pan seared lobster tail, and shrimps, served with noodles in a white wine-capers creamy sauce. Topped with caviar
Fried chicken breast, diced and wok sautéed with korean sweet and sour sauce, cucumber, tomatoes, and onions
Thin sliced ribeye marinated in korean spices, wok sautéed with carrots, onions, and scallions
Eight ounce grilled American angus elite skirt, topped with Korean chimichurri. Served with mash potatoes made with sake reduction, and kimchee
Grilled twelve ounce prime angus New York steak glazed with teriyaki sauce, served with Asian mashed sweet potato and arugula salad
Sixteen ounce pan seared boneless angus Ribeye steak. Served with Asian mashed sweet potato and warm shitake and Bourgogne mustard au jus
Eight ounce seared Australian reserve grade 5 tenderloin. Served with mash potatoes made with a sake reduction; and warm shitake-bourgogne mustard wine sauce
Grilled marinated chicken breast topped with teriyaki sauce and sesame seeds
Wok sautéed chicken breast, with mushrooms, carrots, onions, zucchini, and scallions
Breaded and deep fried chicken breast, served with dipping tonkatsu sauce
Eight ounce seared-peppered tuna loin, served on a bed of spring mix
Six ounce seared salmon with teriyaki glaze, on bed of mushrooms and asparagus
An unexpected twist to a traditional Asian dessert
Tempura fried bananas topped with vanilla ice cream, graham cracker crumbs, and sea salt caramel syrup
Classic chocolate chip brownie, served with vanilla ice cream, hershey's syrup and topped with crumble oreos
Rolled cheesecake with strawberries, nutella, mango, and guava. Topped with hershey's syrup and crumbled oreos
Fried Fuji apples on an orange sauce, topped with vanilla ice cream, and cinnamon
Sponge vanilla-matcha cake soak in sweet milk cream, topped with fruit, and whipped cream
Soft Drinks
Fresh made daily, sixteen ounce lemonade
Sixteen ounce fresh juice
500ml Still water
500ml sparkling water
Sixteen ounce. Japanese style rice larger. 5.4% ABV Crisp, refreshing, and light hooped
Sixteen ounce. Japanese rice larger. 4.2% ABV Crisp, refreshing, and light hooped
Honkozo. Eiko Fuji Ban Ryu. Yamagata, Japan
Junmai. Shichi Hon Yari. Shiga, Japan
Junmai. Seikyo Takehara. Hiroshima, Japan
Junmai. Seikyo Takehara. Hiroshima, Japan
Junmai Daiginjo. Hiroshima, Japan
Junmai Ginjo. Izumo Fiji. Shimane, Japan
Daiginjo. Joto. Horishima, Japan
Junmai Nigori. Joto. Hiroshima, Japan
Yuzu. Joto. Shimane, Japan
Plum. Joto. Shimane, Japan
Valdobbiadene, Italy
Veneto, Italy
Champagne, France. WS 90
Champagne, France
Marlborough, New Zealand
Alto Adige, Italy
Rias Baixas, Spain
Napa Valley
Paso Robles, US
Pinot Noir Willamette Valley, Oregon
Pinot Noir Vineyard, Santa Maria Valley, CA
Beaune, Burgandy, France
Merlot Napa Valley, CA
Merlot Napa Valley, CA
Cabernet Sauvignon Hillside, CA
Cabernet Sauvignon Napa, CA
Cabernet Sauvignon Paso Robles
Cabernet Sauvignon Paso Robles, CA
Cabernet Sauvignon Napa, CA
Cabernet Sauvignon Napa, CA
Cabernet Sauvignon Puente Alto Vineyard, Chile
Cabernet Franc Paso Robles, CA
Red Blend California, US
Red Blend Mendoza, Argentina
Carmenere, Petit Verdot Valle de Colchagua, Central Valley. Chile
Tain L' Hermitage, France
Carmenere Valle de Colchagua, Chile
Syrah Valle Central, Chile
Colinas de Sao Lourenco, Portugal
Tempranillo Gran Reserva Rioja, Spain
Malbec Wagner Family, Argentina
Malbec Mendoza, Argentina
Malbec Mendoza, Argentina
Red Blend Tupungato, Mendoza, Argentina
Red Blend Tuscany, Italy