Japanese peppers wok sautéed with sesame oil and soy sauce

Soybeans in the pod

House salad with romaine lettuce, carrots, tomatoes, and cucumber. Served with ginger dressing

Fried or steamed beef dumplings with aji panca sauce

Miso broth with scallions, tofu, and seaweed

Gourmet spiced salmon croquettes with sweet dipping sauce

Fried or steamed shrimp dumplings with aji panca sauce

Traditional seaweed salad

Fried ball-shaped snack filled with diced octopus, topped with kewpie and bonito flakes

Breaded squid fried until golden. Served with rocoto pepper sauce

Grilled Japanese snapper jaw, served with ponzu sauce

Kani, masago, and avocado wrapped in paper thin cucumber with tangy rice vinegar

Nobashi shrimp, zucchini, sweet potato, and asparagus, lightly fried in tempura batter

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

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

Thin sliced japanese yellow tail topped with jalapeño, masago, oroshi sauce, and sesame seeds

Bowl of diced tuna or salmon with mango, edamame peas, carrots, avocado, on a bed of rice

Lightly fried shrimp tossed with rocoto sauce and served on a crunchy tortilla bowl

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

Five pieces of Bluefin Tuna sashimi

Diced protein marinated in acevichado sauce tossed with red onions, cilantro, sweet potato, and corn

Thinly sliced fish with aji amarillo reduction sauce, topped with red onions, cilantro, and masago

Three layer napoleon of our ceviche, tuna tartar, and causa limena

Lobster tempura, kani salad, avocado, and kewpie sauce topped with 24K gold sheets, and caviar

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

Lobster katsu, scallions, and avocado over lobster bisque. Topped with kani and lobster with truffle oil, caviar, and kewpie

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

Tempura fried roll with salmon, kani, masago, cream cheese, and avocado. Topped with sauces

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

Salmon, tuna, wahoo, avocado, asparagus, masago, and scallions, wrapped in seaweed

Salmon, kani, ebi, eel, tempura sweet potato, lettuce, avocado, mango, cream cheese, and masago, wrapped in soy paper. Served with passion fruit sauce

Riceless roll with kani salad, avocado, cream cheese, and mango, wrapped in nothing but tuna or salmon

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

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

Miyako, Tuna, and Boss rolls, 6 of each nigiri and sashimi (salmon, tuna, and wahoo)

Twenty pieces of bluefin 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)

Fifteen pieces of sashimi cuts

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)

Two sashimi cuts of each, tuna, salmon, and wahoo

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)

Finest chef's choices of nigiri and sashimi. Twenty pieces

Twenty pieces of sashimi cuts

Sweet Shrimp

Shrimp

Yellow Tail

Japanese Scallop

Salmon Roe

Imitation Crab

Japanese Octopus

Japanese Omelet

Sweet broiled Japanese eel

Japanese Mackerel

Bluefin Akami

Bed of rice topped with bulgogi, assorted string cut vegetables, sunny fried egg, and sesame oil. Served with Korean gotchujjan sauce

Korean spicy fish broth with thick noodles, calamari, shrimp, mussels, and vegetables

Tonkotsu broth, noodles, marinated pork belly, fish cake, marinated boiled egg, and vegetables

Bowl of fried rice with onions, carrots, and scallions

Stir fried noodles with zucchini, carrots, onions, mushrooms, and scallions

Eight ounce wok sautéed tenderloin with traditional peruvian lomo saltado sauce, red onions, cilantro, and tomatoes. Served with french fries, 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 red snapper fillet, topped with sautéed shrimps, and calamari. Served with spiced aji amarillo sauce, and white rice

Seared Japanese scallops, served over creamy causa limena, and herb-infused oil. Served with sautéed asparagus

Duck breast sous vide and sautéed. Served with red fruit wine sauce made with pomegranate, figs, cherries, and guava. Accompanied with mash potatoes made with sake reduction, and sautéed asparagus

Thin sliced ribeye marinated in korean spices, wok sautéed with carrots, onions, and scallions

Fried chicken breast, diced and wok sautéed with korean sweet and sour sauce, cucumber, tomatoes, and onions

4 sous vide and grilled lamb chops topped with wine sauce. Served with arugula salad, and mash potatoes made with sake reduction.

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 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 grilled American angus elite skirt, topped with Korean chimichurri. Served with mash potatoes made with sake reduction, and kimchee

Grilled marinated chicken breast topped with teriyaki sauce and sesame seeds

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

Wok sautéed chicken breast, with mushrooms, carrots, onions, zucchini, and scallions

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

Mosel, Germany

Paso Robles, CA

Napa, CA

Rioja, Spain

Puente Alto Vineyard, Chile

Lido, CA

Valle de Uco, Mendaoza. Argentina

Valle Central, Chile

Fincas de la Villa. Rioja, Spain

Carmenere, Petit Verdot. Valle de Colchagua, Central Valley. Chile

Bien Nacido Vineyard, Santa Maria Valley, CA

Napa, CA

Sonoma, CA

Japanese peppers wok sautéed with sesame oil and soy sauce

Soybeans in the pod

House salad with romaine lettuce, carrots, tomatoes, and cucumber. Served with ginger dressing

Fried or steamed beef dumplings with aji panca sauce

Miso broth with scallions, tofu, and seaweed

Gourmet spiced salmon croquettes with sweet dipping sauce

Fried or steamed shrimp dumplings with aji panca sauce

Traditional seaweed salad

Fried ball-shaped snack filled with diced octopus, topped with kewpie and bonito flakes

Breaded squid fried until golden. Served with rocoto pepper sauce

Grilled Japanese snapper jaw, served with ponzu sauce

Kani, masago, and avocado wrapped in paper thin cucumber with tangy rice vinegar

Nobashi shrimp, zucchini, sweet potato, and asparagus, lightly fried in tempura batter

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

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

Thin sliced japanese yellow tail topped with jalapeño, masago, oroshi sauce, and sesame seeds

Bowl of diced tuna or salmon with mango, edamame peas, carrots, avocado, on a bed of rice

Lightly fried shrimp tossed with rocoto sauce and served on a crunchy tortilla bowl

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

Five pieces of Bluefin Tuna sashimi

Diced protein marinated in acevichado sauce tossed with red onions, cilantro, sweet potato, and corn

Thinly sliced fish with aji amarillo reduction sauce, topped with red onions, cilantro, and masago

Three layer napoleon of our ceviche, tuna tartar, and causa limena

Lobster tempura, kani salad, avocado, and kewpie sauce topped with 24K gold sheets, and caviar

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

Lobster katsu, scallions, and avocado over lobster bisque. Topped with kani and lobster with truffle oil, caviar, and kewpie

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

Tempura fried roll with salmon, kani, masago, cream cheese, and avocado. Topped with sauces

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

Salmon, tuna, wahoo, avocado, asparagus, masago, and scallions, wrapped in seaweed

Salmon, kani, ebi, eel, tempura sweet potato, lettuce, avocado, mango, cream cheese, and masago, wrapped in soy paper. Served with passion fruit sauce

Riceless roll with kani salad, avocado, cream cheese, and mango, wrapped in nothing but tuna or salmon

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

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

Miyako, Tuna, and Boss rolls, 6 of each nigiri and sashimi (salmon, tuna, and wahoo)

Twenty pieces of bluefin 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)

Fifteen pieces of sashimi cuts

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)

Two sashimi cuts of each, tuna, salmon, and wahoo

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)

Finest chef's choices of nigiri and sashimi. Twenty pieces

Twenty pieces of sashimi cuts

Sweet Shrimp

Shrimp

Yellow Tail

Japanese Scallop

Salmon Roe

Imitation Crab

Japanese Octopus

Japanese Omelet

Sweet broiled Japanese eel

Japanese Mackerel

Bluefin Akami

Bed of rice topped with bulgogi, assorted string cut vegetables, sunny fried egg, and sesame oil. Served with Korean gotchujjan sauce

Korean spicy fish broth with thick noodles, calamari, shrimp, mussels, and vegetables

Tonkotsu broth, noodles, marinated pork belly, fish cake, marinated boiled egg, and vegetables

Bowl of fried rice with onions, carrots, and scallions

Stir fried noodles with zucchini, carrots, onions, mushrooms, and scallions

Eight ounce wok sautéed tenderloin with traditional peruvian lomo saltado sauce, red onions, cilantro, and tomatoes. Served with french fries, 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 red snapper fillet, topped with sautéed shrimps, and calamari. Served with spiced aji amarillo sauce, and white rice

Seared Japanese scallops, served over creamy causa limena, and herb-infused oil. Served with sautéed asparagus

Duck breast sous vide and sautéed. Served with red fruit wine sauce made with pomegranate, figs, cherries, and guava. Accompanied with mash potatoes made with sake reduction, and sautéed asparagus

Thin sliced ribeye marinated in korean spices, wok sautéed with carrots, onions, and scallions

Fried chicken breast, diced and wok sautéed with korean sweet and sour sauce, cucumber, tomatoes, and onions

4 sous vide and grilled lamb chops topped with wine sauce. Served with arugula salad, and mash potatoes made with sake reduction.

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 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 grilled American angus elite skirt, topped with Korean chimichurri. Served with mash potatoes made with sake reduction, and kimchee

Grilled marinated chicken breast topped with teriyaki sauce and sesame seeds

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

Wok sautéed chicken breast, with mushrooms, carrots, onions, zucchini, and scallions

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

Mosel, Germany

Paso Robles, CA

Napa, CA

Rioja, Spain

Puente Alto Vineyard, Chile

Lido, CA

Valle de Uco, Mendaoza. Argentina

Valle Central, Chile

Fincas de la Villa. Rioja, Spain

Carmenere, Petit Verdot. Valle de Colchagua, Central Valley. Chile

Bien Nacido Vineyard, Santa Maria Valley, CA

Napa, CA

Sonoma, CA

Japanese peppers wok sautéed with sesame oil and soy sauce

Soybeans in the pod

House salad with romaine lettuce, carrots, tomatoes, and cucumber. Served with ginger dressing

Fried or steamed beef dumplings with aji panca sauce

Miso broth with scallions, tofu, and seaweed

Gourmet spiced salmon croquettes with sweet dipping sauce

Fried or steamed shrimp dumplings with aji panca sauce

Traditional seaweed salad

Fried ball-shaped snack filled with diced octopus, topped with kewpie and bonito flakes

Breaded squid fried until golden. Served with rocoto pepper sauce

Grilled Japanese snapper jaw, served with ponzu sauce

Kani, masago, and avocado wrapped in paper thin cucumber with tangy rice vinegar

Nobashi shrimp, zucchini, sweet potato, and asparagus, lightly fried in tempura batter

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

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

Thin sliced japanese yellow tail topped with jalapeño, masago, oroshi sauce, and sesame seeds

Bowl of diced tuna or salmon with mango, edamame peas, carrots, avocado, on a bed of rice

Lightly fried shrimp tossed with rocoto sauce and served on a crunchy tortilla bowl

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

Five pieces of Bluefin Tuna sashimi

Diced protein marinated in acevichado sauce tossed with red onions, cilantro, sweet potato, and corn

Thinly sliced fish with aji amarillo reduction sauce, topped with red onions, cilantro, and masago

Three layer napoleon of our ceviche, tuna tartar, and causa limena

Lobster tempura, kani salad, avocado, and kewpie sauce topped with 24K gold sheets, and caviar

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

Lobster katsu, scallions, and avocado over lobster bisque. Topped with kani and lobster with truffle oil, caviar, and kewpie

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

Tempura fried roll with salmon, kani, masago, cream cheese, and avocado. Topped with sauces

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

Salmon, tuna, wahoo, avocado, asparagus, masago, and scallions, wrapped in seaweed

Salmon, kani, ebi, eel, tempura sweet potato, lettuce, avocado, mango, cream cheese, and masago, wrapped in soy paper. Served with passion fruit sauce

Riceless roll with kani salad, avocado, cream cheese, and mango, wrapped in nothing but tuna or salmon

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

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

Miyako, Tuna, and Boss rolls, 6 of each nigiri and sashimi (salmon, tuna, and wahoo)

Twenty pieces of bluefin 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)

Fifteen pieces of sashimi cuts

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)

Two sashimi cuts of each, tuna, salmon, and wahoo

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)

Finest chef's choices of nigiri and sashimi. Twenty pieces

Twenty pieces of sashimi cuts

Sweet Shrimp

Shrimp

Yellow Tail

Japanese Scallop

Salmon Roe

Imitation Crab

Japanese Octopus

Japanese Omelet

Sweet broiled Japanese eel

Japanese Mackerel

Bluefin Akami

Bed of rice topped with bulgogi, assorted string cut vegetables, sunny fried egg, and sesame oil. Served with Korean gotchujjan sauce

Korean spicy fish broth with thick noodles, calamari, shrimp, mussels, and vegetables

Tonkotsu broth, noodles, marinated pork belly, fish cake, marinated boiled egg, and vegetables

Bowl of fried rice with onions, carrots, and scallions

Stir fried noodles with zucchini, carrots, onions, mushrooms, and scallions

Eight ounce wok sautéed tenderloin with traditional peruvian lomo saltado sauce, red onions, cilantro, and tomatoes. Served with french fries, 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 red snapper fillet, topped with sautéed shrimps, and calamari. Served with spiced aji amarillo sauce, and white rice

Seared Japanese scallops, served over creamy causa limena, and herb-infused oil. Served with sautéed asparagus

Duck breast sous vide and sautéed. Served with red fruit wine sauce made with pomegranate, figs, cherries, and guava. Accompanied with mash potatoes made with sake reduction, and sautéed asparagus

Thin sliced ribeye marinated in korean spices, wok sautéed with carrots, onions, and scallions

Fried chicken breast, diced and wok sautéed with korean sweet and sour sauce, cucumber, tomatoes, and onions

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 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 grilled American angus elite skirt, topped with Korean chimichurri. Served with mash potatoes made with sake reduction, and kimchee

Grilled marinated chicken breast topped with teriyaki sauce and sesame seeds

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

Wok sautéed chicken breast, with mushrooms, carrots, onions, zucchini, and scallions

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

Mosel, Germany

Paso Robles, CA

Napa, CA

Rioja, Spain

Puente Alto Vineyard, Chile

Lido, CA

Valle de Uco, Mendaoza. Argentina

Valle Central, Chile

Fincas de la Villa. Rioja, Spain

Carmenere, Petit Verdot. Valle de Colchagua, Central Valley. Chile

Bien Nacido Vineyard, Santa Maria Valley, CA

Napa, CA

Sonoma, CA