Panko dusted bite size chicken, sweet and tangy pew pew sauce.

Dashi battered octopus balls, drizzled kewpie topped with bonito flakes and aonori.

Miso marinated chicken thigh skewers, onions and sweet soy reduction.

Hand cut fries topped with cabbage, negi, nori, katsuobushi, kizami nori.

Pan seared baked radish with hoisin sauce.

Crispy battered green beans, served with cucumber infused wasabi ranch dip.

Marinated chashu, red onion, hoisin sauce, negi (2 buns).

Pork and ginger dumplings served with soy scallion vinaigrette.

Motoyaki topped baked mussels, scattered green onions and smelt roe, sriracha.

Marinated squid rings fried with dashi batter. Served with kabayaki | wasabi aioli.

Spam, caramelized soy, furikake rice.

Wok tossed fiery edamame with sriracha butter or original with sea salt.

Wings tossed in Sriracha Butter

Wings tossed in homemade Sweet Chili Teriyaki sauce

Panko dusted tempura fried brie with raspberry soy dip.

crispy chicken, cukes, bao wow sauce, fried lotus leaf bun. 2 pieces

panko dusted cauliflower, sweet and tangy pew pew sauce

Grilled chicken breast, teriyaki glaze, served with rice and stir fry vegetables.

Chicken and pork broth, garlic chili oil, braised chashu, ajitsuke tamago.

Grilled salmon in a 24 hour sweet miso marinate.

Shanghai sausage, eggs, corn, green peas, cilantro

grilled chicken, corn, green peas, green onions, eggs over easy

Creamy mushroom and onion broth, soy milk, kale noodles, sweet shittake, corn, menma, green onions, 7-spice, carrots

wok tossed udon noodles, sliced beef, sweet cabbage, mushroom, carrots, scallions, house yakiudon seasoning

Spring mix, arugula, baby sprouted diakon, masago, tuna, albacore, salmon with ponzu dressing.

Cucumber slices, kanikama, sesame seeds, umeponzu dressing.

Wakame salad, kaiso seaweed, kikuroge mushrooms, ponzu sauce.

Spicy. Spring mix, arugula, red onions, masago, seven-spice ahi, mardarin orange, avocado , balsamic soy vinaigrette.

Salmon tartare stuffed soy marinated fried tofu pockets.

Salmon, yuzu cucumber salad, cilantro jalapeno relish, truffle oil, pink peppercorn and avocado oil.

Japanese madai, sea salt, citrus injected olive oil, micro bell pepper, umeponzu.

Cubed tuna, kaiso seaweed, cabbage, yuzu jicama salsa, shiso guacamole in wonton shell. 3 piece.

Seared shichimi togarashi 7 spice ahi, baby sprouted diakon, pineapple infused wasabi aioli drizzle and bed of wonton crisp.

Shrimp tempura and asian slaw topped with wasabi cream, spicy aioli in a homemade wonton shell. 3 piece.

Expertly sliced yellowtail with cilantro jalopeno relish, smoked ponzu and sriracha.

Garlic chili tuna on bed of fried crispy sushi rice.

chef's 5 piece selection of nigiri dressed and seasoned

Spicy tuna on bed of crispy sushi rice.

8 pieces of chef selection nigiri. (No substitutions)

Salmon, Tuna, Shrimp, Kaiso, Sesame Seeds, Avocado, Onions over bed of seasoned rice.

Assorted chef choice sashimi on bed of seasoned sushi rice.

15 pieces of chef selection sashimi. (No substitutions)

Snow crab leg.

Sweet egg omelet.

Smelt roe.

Soy marinated salmon roe.

Scallop.

Cured mackerel.

Freshwater eel.

Surimi.

Spot prawn.

Mongo squid.

Smoked salmon.

Salmon belly.

Japanese red snapper.

Octopus.

Shrimp.

Seared albacore tuna.

Escolar.

Salmon.

Yellowtail.

Big eye tuna.

Yellowtail belly.

Sea Urchin

Umeboshi, shiso, cucumber and goma.

Sweet shoyu marinated calabash.

Tuna, wasabi and goma.

Tamago, ebi, shiitake, kampyo, cucumber, yamagobo and avocado.

Yellowtail, scallions, hosomaki style.

Avocado, Sesame Seeds.

Spicy tuna, sriracha aioli, cucumbers, tuna and tsuyu soy.

Salmon, kanikama, unagi, avocado, masago, spicy aioli, goma aioli and deep fried.

Sakana tartare, flamed goma aioli, tempura crunch, negi and masago.

Calamari tempura, jalapenos, kaiware, tuna, shichimi, sriracha, wasabi aioli and kabayaki.

Daikon wrap, no rice, albacore, tuna, salmon, yellowtail, kani, avocado, spring mix, yuzu jicama salsa, citrus zu.

Asparagus, red onions, kani salad, salmon, garlic aioli crema, white truffle oil and negi.

Kani salad, cucumber, avocado, salmon, walu and flamed maple soy.

Our play on the traditional volcano roll, smoked salmon, avocado and kanikama inside topped with baked fish tartare, motoyaki.

Spicy negihama, cucumbers, topped again with yellowtail, jalapeno cilantro relish, sriracha and smoked ponzu.

Shrimp tempura, cucumber inside, topped with salmon and lemon supreme, drizzled kabayaki sauce.

Shiso leaf, sushi gari, green onions, pickled plum umeboshi, marinated mackerel, sesame seeds, served oshizushi style.

Shrimp tempura, masago arare rice pearls, tempura balls, kabayaki sauce and goma aioli.

a.k.a "heaven and hell" spicy garlic rangoon filling, spicy tuna, serrano, ito-togarashi, chili sesame aioli

shrimp tempura, cream cheese, cucumber, seared top grade sirloin, kizami nori, negi, sriracha

Salmon, masago, sweet onion, cukes, topped scallops, sweet miso glaze, marinated ikura, kaiware

Baked motoyaki crab salad, cream cheese, salmon inside. Goma aioli, sriracha and kabayaki.

Shrimp tempura and cucumber inside topped with sushi shrimp and avocados, sprinkled tempura flakes, kabayaki and spicy aioli.

Tuna, avocado, uramaki style with sesame seeds.

Sushi shrimp, avocado, cucumber, romaine lettuce, Japanese mayo.

Kani salad, cucumbers, tempura flakes with drizzeled kabayaki sauce.

Smoked salmon, cream cheese, cucumber, smelt roe topped.

Avocado, kaiware, cucumber, asparagus, pickled yamagobo, romaine lettuce.

Salmon, tuna, yellowtail and shrimp topped California roll.

Shrimp tempura, cucumber, avocado, sesame seeds.

Kani salad, cucumber, avocado and sesame seeds.

Maguro, cucumbers, sesame seeds and spicy aioli.

Soft shell crab, avocado, cucumbers, kaiware, lettuce and kabayaki sauce. 6 pieces.

unagi, cucumber, crab salad, topped avocado, kabayaki, kewpie

Salmon, avocado, goma.

Spicy sake, negi, cucumbers, sesame seeds

Deep fried Japanese vegetarian spring roll. 2 piece.

Lettuce, julienne carrots, red cabbage, grape tomatoes in our house carrot ginger dressing.

Silken tofu, negi, wakame in shiro miso infused dashi broth.