Sushi Pop Restaurant

Soybean soup with tofu, scallions, wakame seaweed, and shitake mushrooms.

Ogonon, tosaka, and hiyashi wakame seaweeds, cucumber, rice, and vinegar.

Greens with cucumber, tomato, enoki mushrooms, watermelon radish, and daikon sprouts with house ginger dressing.

Grilled asparagus, sauteed shitake, and soy glazed pea shoots.

Cucumbers, rice vinegars, toasted sesame, choice of conch, octopus or krab.

Cippolini agrodolce, kimchi, pickles, orange, and cilantro.

Orange, enoki, greens, and kimchi vinaigrette.

Avocado puree, purple shiso, toasted garlic, kimchi vinaigrette, and garlic oil.

Ginger shallot salsa, ponzu, and EVOO flash seared.

Salmon tartare with shallots, Thai basil, white soy, lemon juice with sunny side coconut egg, and aware seaweed crackers.

Akami, chutono, otoro, and nikiri.

Green romesco, garlic, cress, petite swiss chard, daikon, and Asian salsa verde.

Wasabi tobiko, creme fraiche, and bubu aware.

Herb vinaigrette, wasabi, tobiko, and micros.

Panko seared tuna, black garlic, ginger soy, shiso, miyoga ginger, and olive oil.

Yellowtail belly with caramelized shallots, Thai basil, toasted peanuts, shallots oil, Vietnamese chili, and garlic sauce.

An assortment of the daily catch with toppings and sauces, served with fresh wasabi, and imported soy.

Assorted vegetable roll topped with avocado, vegetable nigiri, and a handroll.

Life is like a box of nigiri, you never know what are you going to get.

An assortment of sashimi and nigiri with toppings and sauce. Served with fresh wasabi. and imported soy.

Jalapeno and lime zesto sauce, and cilantro sprouts.

Chinese ginger shallot salsa, white soy, and radish.

Vietnamese chili garlic sauce, caramelized shallots, Thai basil, and toasted peanut.

Lemongrass, fuer de sel, and Georgia EVOO.

Sambal vinaigrette, Thai basil, and black pepper.

Creme fraiche, and chive.

Blood orange, chimichurri, and Thai basil.

Salmon.

Tuna

Bluefin tuna.

Bluefin belly.

Bluefin belly.

White tuna.

Cobia.

Yellowtail.

Scallops.

Conch.

Tilefish.

Octopus.

Flying fish.

Salmon roe.

Fresh water eel.

Smelt roe.

Sea brim.

Japanese mackerel.

Sea urchin.

Coconut rice, spicy Thai red curry, Thai basil, and enoki shoestrings.

Kirin marinated steak, smoked salt, furikake fried, shishito, and chimichurri.

Charred white scallion and shishito chimichurri, nori puree, and satsuma sweet potato.

Grilled collar glazed with sweet soy, topped with toasted garlic, scallions, lime wedge, and ponzu dipping sauce.

Tempura, tobanjan aioli, blue cheese, and celery.

Fava shoots, arugula, sunchoke, serrano, and red wine vinaigrette.

Short rib eye, whole oats, tomme cheese, bay, chive, and malted buckwheat.

Fried apple puree, fennel apple slaw, and house-cured pancetta vinaigrette.

Korean fried chicken wings, sweet and spicy garlic gochujang toasted white sesame, and scallions.

Braised berkshire pork belly with hoisin bbq sauce, micro cilantro, avocado, and crisp greens.

Duck confit gyoza, spicy Burmese curry, house pickled cabbage, and coconut milk.

Tuna tartare with chives, spicy sesame oil, shichimi pepper, and smelt roe.

Canaveral tempura shrimp, Japanese mayo, avocado, topped with toasted coconut, and honey kabayaki.

Krab with spicy mayo baked on top of a cucumber, and asparagus roll.

Tuna, pickled ramps, and bubu, aware topped with golden tilefish, blood orange shishito chimichurri, and spouts.

Tuna, pickled scallion, topped with cobia, Thai basil, and Yangyeomjang.

Spicy tuna, avocado, jalapenos, topped with tuna, sriracha, tobarijan aioli, and chives.

Salmon, creme fraiche, and everything spices.

Smoked salmon, avocado and tempura flakes with honey kabayaki, topped with baked tuna, salmon, yellowtail, flounder, spicy mayo, chives, and rendered bacon.

Canaveral tempura shrimp, avocado, chipotle lime sauce, and chives, topped with micro cilantro, and sun-dried tomato sauce.

Escolar, tempura enoki, avocado, topped with hamachi, kimchi, pickled cucumbers, and cilantro.

Tuna, cobia, yellowtail, chipotle lime sauce, chives, and smelt roe.

Escolar, caramelized shallots, yuzu miso, and Thai basil.

Mayo, celery, bacon, and bubu aware.

Tuna, gochujang, garlic chips, tempura flakes topped with salmon, blood orange, blood orange agrodolce, and chives.

Hamachi, avocado, fried shallots, and chipotle lime sauce, topped with cobia, sriracha, micro cilantro, Hawaiian pink salt, and a wedge of lime.

Bluefin toro tartare, tempura, bunchin onion, akami, nikiri, and compressed serrano.

Tuna, tempura asparagus, tobanjan aioli, topped with yellowtail, Asian relish, and radishes.

Tempura green beans, tuna and spicy mayo topped with Japanese scallops, daikon sprouts, fluer de sel, and orange chili sauce.

Crab, avocado, asparagus, topped with cobia, fish sauce, marcona, caramelized shallots, and Thai basil.

Crab, tempura, flakes, sweet chili, topped with salmon, ginger-shallot sauce, and radish sprouts.

Crispy fried pork belly, avocado, takuwan, topped with deep-fried plantains, cilantro, and orange mojo.

Canaveral tempura shrimp, Japanese mayo, topped with eel, avocado, kabayaki sauce, and creme fraiche.

Choice of cucumber, avocado, asparagus, takuwan, yamagobo or kampyo.