Togarashi (Japanese pepper mix).

Mixed greens, mango, cucumber, sauteed bean sprouts, organic tofu, hoisin and sriracha.

4 steamed shrimp dumplings with served with sesame seeds, soy and Thai sweet chili sauce.

3 jumbo shrimp, mango, pickles, sweet chili garlic sauce.

2 pieces jumbo scallops, lemon juice and zest in red pepper puree with arugula.

Shrimp or veggie dumpling in soy broth with zucchini, red pepper, Napa and mushroom. Topped with tempura crunch and togarashi.

Pan-fried Korean pancake scallions, Spanish onion, zucchini, carrot and seasoned soy sauce.

Thick noodle, Napa, red pepper, onion, green onion and white wine miso sauce.

4 dumplings spinach, truffle, seafood-duck broth.

Grilled, natural sea salt, togarashi.

2 jumbo scallops creamy leak, bacon, arugula, olive oil.

Two pieces of seared Barbeque spicy tuna with potato crisp on roasted seaweed.

Choice of nigiri or sashimi 1 piece each, salmon, salmon belly, smoked salmon.

Choice of nigiri or sashimi 1 piece each, superwhite tuna, big eye tuna, albacore tuna.

4 pieces of miyazaki beef slices grilled, served with arugula, roasted pine nut, yuzu wasabi ponzu sauce.

Yellowtail, jalapeno, ponzu sauce.

Salmon belly, ikura, diced onions, garlic olive oil, soy vinaigrette reduction.

3 pc tuna tataki, mango, onions, kaiware, tomato, yuzu wasabi ponzu sauce, tobiko, shredded baked nori.

Big eye tuna, scallions, cucumber, avocado, spicy ponzu sauce with arugula salad.

Big eye tuna, scallions, Japanese dressing (soy sauce, canola oil, mustard seed, grapefruit juice, wasabi powder), nagaimo.

Garlic oil, tobiko arugula salad with ponzu garlic oil, orange zest, crispy chip.

2 pieces monkfish liver, yuzu sauce, seasoned dried seaweed, Barbeque unagi, tobiko.

Lemon, cherry tomato, sesame.

Mixed greens, cucumber, shaved red onion, roasted shiitake mushrooms, red pepper, ginger vinaigrette.

Organic teriyaki tofu, spring mix, red onion, fresh shiitake mushroom, cherry tomato, roasted pine nut, soy sesame oil, vinegar.

Mixed greens, roasted red pepper, shaved Parmesan cheese, avocado, edamame, citrus vinaigrette.

Orange, wasabi sauce, basil, baby arugula, yuzu vinaigrette.

Grilled top sirloin, mixed greens, pickles, cucumbers, red peppers, red onion, lemongrass vinaigrette.

Saffron creamy rice with shiitake and truffle mushrooms, leeks and two diver scallops.

Miso glazed salmon with 12 grain rice, green and red pepper, zucchini, onions cooked with soy bean oil.

6 Ounces salmon with rice, spinach, carrots, onion, shiitake, red pepper, zucchini, daikon radish, gochujang sauce.

Blue cheese polenta, charred scallions, sauteed mushrooms, petite salad, sherry vinaigrette.

6 Ounces salmon, rice, carrots, bean sprouts, pickled shiitake mushroom, spinach, braised beef short rib, zucchini, daikon and fried egg.

Berkshire pork belly, with kimchi, organic teriyaki seasoned tofu, slow cooked onion and side of rice.

Served in a clay pot with rice and 3 chef's choice ban chan (side dishes).

Served with vegetable stir fry, bulgogi sauce.

Noodles, broccoli and cherry tomatoes in a morel mushroom sauce and shaved Parmesan.

Served with sauteed kimchi-mash potato, charcoal filtered soy sauce.

Berkshire pork belly marinated with traditional Korean gochujang sauce, served with iceberg lettuce, pickled daikon, carrots, rice, cucumber, gochujang peanut sauce.

Sesame, cucumber.

Deep-fried soft-shell breaded crab spring mix, arugula, spicy aioli and truffle oil, eel sauce.

Organic teriyaki tofu, spring mix, red onion, shiitake mushroom, cherry tomato, soy sesame oil, vinegar.

Shrimp or veggie dumpling in soy broth with zucchini, red pepper, Napa and mushroom. Topped with tempura crunch and togarashi.

Tofu, scallions.

Chef's selection of 9 pieces of nigiri.

Chef's selection of 6 pieces of nigiri and a spicy tuna.

Chef's selection 9 pieces of sashimi, 6 pieces of nigiri, dragon maki.

Chef's selection of assorted sashimi over seasoned rice.

Chef's selection of sashimi, spring mix, cucumber, daikon, potato crisp, kaiware, roasted nori, sesame seeds served with Korean gochujang.

Seasoned rice, Barbeque spicy tuna, fresh big eye tuna, cucumber, avocado topped with spicy, wasabi mayo, eel sauce glazed on top, potato crisps and nori.

Alaskan sweet crab meat.

Shrimp tempura, seared spicy tuna, potato crisps, eel sauce, spicy mayo, wasabi mayo.

Tuna, sake, albacore, escolar, hamachi, kani, red tobiko, jalapeno, wrapped in soy paper with garlic olive oil + soy balsamic reduction.

Soft shell crab, Barbeque steak (med rare), asparagus, ebi, avocado, tobiko, micro tatsoi, spicy mayo.

Deep fried snow crab, sliced avocado, tobiko, spicy mayo.

Shrimp tempura, cucumber, avocado, ocean eel, eel sauce.

Kani, cucumber, cream cheese, seared spicy crawfish salad, spicy mayo, green onion, jalapeno, red pepper, cilantro.

Tuna, salmon, avocado, tobiko.

Spring mix, tuna tataki, yuzu soy sauce.

Jumbo shrimp tempura, spicy kani, avocado, ebi, eel sauce, spicy mayo, scallion, sesame seeds.

Eel tempura, tobiko, asparagus, cream cheese, eel sauce, spicy mayo, potato crunch.

Soy paper, negi hamachi, tuna, cilantro, avocado, red pepper, lime, chili oil.

Barbeque spicy tuna in rice, seared spicy salmon, black tobiko, with wasabi mayo 2 reviews.

Deep fried with kanikama, jalapeno, cream cheese, avocado maki with spicy tuna-crab mix and unagi sauce, crispy chips.

Sweet potato tempura, cucumber, avocado, oshinko, kampyo, asparagus, sriracha.

Chef's selection of 9 pieces of nigiri.

Chef's selection of six pieces of nigiri and a spicy tuna.

Chef's selection 9 pieces of sashimi, 6 pieces of nigiri, dragon maki.

Chef's selection of assorted sashimi over seasoned rice.

Chef's selection of sashimi, spring mix, cucumber, daikon, potato crisp, kaiware, roasted nori, sesame seeds served with Korean gochujang.

Seasoned rice, Barbeque spicy tuna, fresh big eye tuna, cucumber, avocado topped with spicy, wasabi mayo, eel sauce glazed on top, potato crisps and nori.

Korean beef rib with seasonal veggies in a clay pot, 3 chef's choice ban chan (side dishes) and rice.