Shari Sushi Lounge

White soy bean paste soup with tofu, scallions and shiitake mushrooms.

European cucumber-wrapped baby greens, enoki mushrooms, heart of palm, Roma tomato, daikon sprouts, shredded carrots and ginger dressing.

Blue lump crab meat served with California avocados, baby greens and mandarin oranges drizzled with a sweet citrus wasabi vinaigrette.

Wakame seaweed with sesame oil, imported rice wine vinegar and sesame seeds, garnished with shredded carrots.

European cucumber salad, pea tendrils, rice vinegar and toasted black sesame seeds with shrimp.

Sliced conch and octopus, enoki mushrooms, cucumbers, chive spears, orange segments, spicy sesame oil and kimchee sauce.

European cucumber salad with pea tendrils, drizzled with imported Japanese rice vinegar and toasted black sesame seeds.

European cucumber salad with pea tendrils, drizzled with imported Japanese rice vinegar and toasted black sesame seeds.

European cucumber salad, pea tendrils, rice vinegar and toasted black sesame seeds.

Pan-seared and topped with teriyaki sauce and sweet potato crisps.

Lightly fried pork and vegetable dumplings served with sweet soy dipping sauce.

Boiled soy beans served hot with a sprinkle of coarse salt.

Sauteed soy beans with olive oil, garlic and a seven seasoned shichimi blend.

Shiitake mushrooms, chives and sesame oil served with oyster sauce.

Skewered and grilled chicken served with hoisin BBQ sauce.

Fresh lobster tail lightly fried tempura-style, tossed in a spicy yuzu aioli.

Lightly salted wagyu strip, servede with garlic ponzu, shichimi pepper aioli and sweet soy.

Sauteed soy beans with olive oil and chopped garlic.

Zuchini, broccoli, sweet potato and asparagus tempura fried and served with tempura sauce.

Experience the chef's specialties with a multi-course omakase dinner.

One fireball, chef's choice of nigiri and sashimi and tai ceviche. Served with fresh grated wasabi and imported soy sauce.

Chef selection of assorted sashimi of the day, served with fresh Japanese wasabi and imported soy sauce.

Combination of nigiri and sashimi selected by the chef, served with fresh Japanese wasabi and imported soy sauce.

One crunch roll, assorted Japanese vegetable nigiri and hand roll.

Bistro filet marinated in soy, mirin and garlic, served with seasonal stir-fried vegetables and rice.

Steamed with garlic, sake, soy sauce, lime juice, grated ginger and served with seasonal stir-fried vegetables and rice.

Panko-breaded cutlets, served with katsu sauce, seasonal stir-fried vegetables and rice.

Sweet shrimp.

Shrimp.

Yellowtail.

Conch.

Baby octopus.

Salmon roe.

Smelt roe.

Salmon.

Flying fish.

Fresh water eel.

Quail egg.

Flying fish.

White tuna.

Flounder.

Scallops.

Squid.

Tuna.

Mackerel.

Octopus.

Blue fin.

Spicy tuna, tempura flakes and avocado topped with salmon sashimi, thin slices of lemon and sriracha.

Maine lobster tempura, California avocado, asparagus and masago encrusted with toasted almonds and drizzled with lemon pepper sauce.

Real blue crab, cucumber, avocado and cream cheese roll in baked conch, spicy mayo and shaved scallions.

Two-in-one roll with half tuna, avocado, asparagus and spicy tobiko roe and half eel, cucumber, asparagus and wasabi roe.

Sweet and savory roll of eel, volcano blue crab and avocado laced with sliced Chiquita bananas, kabayaki honey sauce and toasted black and white scallions.

Tempura shrimp rolled with imported Japanese mayo, avocado, asparagus, scallions and melted roe, topped with shaved California avocado.

Tempura Maine lobster rolled with blue lump crab and avocado, topped with spicy tuna tartare, Shari spicy mayo and edible gold flakes.

Enoki, cucumber, avocado, tuakuwan, kampyo, gobo and asparagus topped with strawberries and balsamic kabayaki sauce.

Volcano lump crab with tempura crunch, topped with half spicy tuna tartare and fireball sauce, half white tuna tartare and mango sauce.

Sha-ree shrimp tempura and avocado roll, covered with Alaskan king smoked salmon and honey glaze drizzle.

Tempura shrimp, cucumber and avocado topped with mango slices, mango mayo and toasted coconut.

Tempura shrimp, lump crab and cucumber topped with shrimp, eel sauce and spicy mayo.

Spicy tuna tartare and avocado roll laced with tuna, Thai sriracha hot sauce, spicy mayo and shaved scallions.

Lump crab, avocado, sweet chili sauce and tempura flakes topped with blue fin toro, fireball sauce, scallions and tempura shallots.

Tuna, asparagus, cream cheese and tempura flakes topped with avocado, Cajun baked langoustine, scallions, spicy mayo and kabayaki sauce.

Japanese hamachi, avocado, tempura shallots and chipotle lime sauce topped with flounder, micro cilantro, Hawaiian sea salt and served with sriracha and wedge of lime.

Tempura shrimp rolled with imported Japanese mayo, avocado, asparagus, scallions and smelt roe, topped with shaved California avocado.

Sassy spicy tuna tartare and avocado roll laced with wasabi, rumored with Japanese hamachi and dressed with spicy kimchee sauce and scallions.

Alaskan king smoked salmon rolled with tempura crunch and avocado, topped with baked molten lava of lump crab, sea scallops, scallions and smelt roe, flowing with kabayaki honey sauce.

Asian cousin of the dragon roll with tempura shrimp, cream cheese and avocado, topped with fresh water eel, avocado slices, spicy tobiko roe and sweet kabayaki sauce.

Alaskan king crab, avocado, tempura shallots and sriracha hot sauce on the inside. Topped with tuna, sliced serrano pepper, micro cilantro and sweet wasabi mayo.

Whole soft shell crab tempura in potato flour, rolled with al dente asparagus, sliced avocado, scallions and smelt roe, drizzled with sweet kabayaki eel sauce.

Real lump crab tossed with scallion, smelt roe and spicy mayo sauce, baked on veggie asparagus and cucumber roll.

Tempura shrimp, dynamite blue crab, cucumber, avocado and soy paper topped with blue fin, balsamic eel sauce, yuzu, tobiko and micro cilantro.

Spicy crawfish, tuna, cucumber and scallions topped with Cajun-spiced tempura white fish and kabayaki sauce.

Tempura shrimp, grilled shishito peppers, avocado and Japanese mayo topped with blowtorch-seared wagyu beef, toasted garlic, scallions, truffle salt and kabayaki sauce.

Escolar white tuna wrapped around spicy tuna tartare atop Shari guacamole, sprinkled with spicy tobiko, shallot ponzu sauce and baby green garnish.

Imported Japanese hamachi with fresh wasabi lime sauce, cracked black pepper, lime zest, diced serrano pepper and sprinkled with micro cilantro.

Blue fin sashimi with truffle ponzu, toasted garlic and pea tendrils.

Yuzu citrus, Hawaiian pink sea salt and sriracha topped with micro cilantro.

Cubed tuna sashimi on a bed of diced cucumber and avocado, drizzled with spicy la yu sesame oil, seven seasoned shichimi pepper and topped with scallions and smelt roe.

Crab, salmon, escolar and avocado wrapped in cucumber, topped with scallions, sesame seeds and finished with rice vinegar.

Fatty tuna chopped with scallions and smelt roe atop a crispy tortilla chip, with black flying fish roe, Shari spicy mayo and shaved tempura shallots.

Salmon sashimi wrapped around spicy tuna tartar, lump crab and avocado topped with salmon roe and micro cilantro, finished with a spicy lime zest ponzu.

Escolar wrapped around spicy tuna tartare, topped with guacamole, spicy tobiko, shallot ponzu and served with baby greens.

Blowtorch-seared tuna sliced tataki style, drizzled with Shari ponzu sauce, shaved scallions and toasted black sesame seeds.

Tuna sashimi with shiso chimichurri, tempura shallots and micro cilantro.

Imported Japanese hamachi with fresh wasabi lime sauce, cracked black pepper, lime zest, diced serrano pepper and sprinkled with micro cilantro.

Chiquita banana wrapped with a crispy Vietnamese spring roll skin, drizzled with a sweet coconut sauce, honey glaze and house made coconut ice cream in a coconut shell.