Butterfly shrimp sauteed with Japanese 7 spice sauce.

Sauteed chicken and asparagus with Japanese 7 spice sauce.

GLUTEN FREE. Served warm or chilled with sea salt.

With wakame, scallions and tofu.

Marinated albacore tuna sashimi on a bed of arugula, shaved carrots and daikon in a citrus vinaigrette.

Blend of fresh seaweed with cucumber and sesame seeds with sweet vinegar dashi.

With bacon, onions, garlic, and shiso seeds topped with slow poached egg and nori shiso.

Japanese pickled radish.

Panko breaded shrimp roll topped with house soy marinated salmon sashimi with creamy wasabi tobiko sauce.

Spicy octopus roll topped with spicy tuna tartare with sweet unagi sauce.

Soft shell crab roll topped with thinly sliced fluke with a ponzu dipping sauce.

yellowtail, avocado, cilantro, oshinko roll topped with snapper, scallionsand chili oil

Unagi avocado roll topped with unagi and sweet unagi sauce.

Poached salmon roll topped with thinly sliced tuna with avocado mousse and creamy wasabi sauce.

Thinly sliced fluke with spicy radish and house ponzu.

Thinly sliced tuna, salmon, whitefish and octopus with black tobiko and cilantro in a sweet garlic sesame soy sauce.

Chutoro tuna tartare with quail egg in chef's special soy.

Lean, medium fatty and fatty tuna, 2 cuts of white fish and salmon.

Fatty tuna topped with fresh wasabi scallion, house soy marinated salmon, fresh salmon with soy garlic and onion.

Spicy baked king crab served nigiri style.