Kuroshio

3 slices of pork and ramen noodles served in soy sauce and chicken broth with bamboo shoots and 1/2 an egg; seasoned with green onion

Pair of shrimp tempura with noodles in fish broth

2 pieces of tofu with napa cabbage, carrots, and shiitake mushroom in a vegetable broth; nori seaweed sprinkled on top and served with green onion and spicy radish in a ponzu sauce on the side

Enoki, shiitake, and white mushroom sauteed in a chicken broth and hondashi reduction

Egg, onion, and panko-breaded chicken served golden brown on a bed of rice with a sweet sauce drizzle, ginger, and seaweed powder on top

Deep-fried tonkatsu (pork) on top of a brown curry with beef, carrot, potato, and white onion over a bed of rice

Noodles with braised beef short rib in a salted pineapple and soy bean broth

Teriyaki-glazed salmon filet served with bean sprouts, green onions, white mushrooms, and rice

2 pieces of tuna, 2 pieces of salmon, 1 piece each of sweet egg omelet tamago, shiitake mushroom, red snapper, surf clam, and cooked shrimp on a bed of sushi rice

California roll and 1 piece each of cooked shrimp, tuna, yellow tail, salmon, white tuna and surf clam nigiri

Yellowfin tuna and avocado tossed with a spicy red chili pepper aioli and served in a martini glass with slices of cucumber in a ponzu sauce

A trio of house-made japanese-style spring rolls stuffed with green onion, carrots, cabbage, ginger, garlic, and seasoned pork wrapped in dough; served crispy golden brown and drizzled with a housemade sweet & sour sauce

Ground pork, cabbage, green onion, ginger, and garlic wrapped in dough and pan-fried

Shrimp, avocado, and asparagus wrapped in a thinly sliced cucumber maki; served with an avocado, jalapeno, and apple vinegar puree

Layers of thinly sliced cucumber, avocado, and diced Yellowfin tuna topped with mango and baby daikon sprouts; served napoleon style and drizzled with yuzu ponzu sauce

Beautifully fanned yellowtail with thinly sliced jalapeno peppers and sweet ripe mango drizzled with ponzu and a tangy plum reduction

A gorgeous rose made of thinly sliced seared new york strip served with green and white onions, ground radish, and ponzu sauce

Pork belly stewed in soy sauce, sake, Japanese sweet wine, and sugar; paired with daikon radish and served with ginger and baby daikon sprouts on top

Quail marinated in salt, garlic, rice wine, and sesame oil; served golden brown atop a bed of greens

Soft-shell blue crab dusted with tempura flour served crispy golden brown over a warm tomato puree with a light touch of basil

2 pieces of shrimp and assorted vegetables battered in tempura and served crispy golden brown

Assortment of shiitake, button, and enoki mushrooms

Dinner-sized salad featuring mesclun greens, asparagus, fresh tomatoes, and half of a hard-boiled egg with your choice of our featured dressings on the side

Small order of mesclun greens with your choice of our featured dressings

Miso soup served hot with wakame seaweed, tofu, and green onions

Inspired by japanese bento. 2 pieces of shrimp tempura, 2 fresh australian free range lamb chops marinated overnight and grilled; a california roll; a small filet of chilean sea bass atop a sweet white miso cream, and a seared jumbo scallop on top of sesame seaweed salad

3 pieces of Yellowfin tuna, 3 pieces of yellow tail, 3 pieces of Atlantic salmon, 3 pieces of red snapper, and 3 pieces of octopus, thinly sliced; served with rice

Chicken breast flame-broiled, served on top of enoki, shiitake, and button mushrooms sauteed in a chicken broth and hondashi reduction with spaghetti noodles, finished with fresh mozzarella

Thinly sliced duck and ramen noodles served in chicken broth and soy sauce seasoned with green onion, carrot, and half an egg

Sake Mushi: Steamed duck breast marinated in Japanese sweet wine, light soy sauce, sake, and a touch of butter topped with baby daikon sprouts; served with mashed sweet potato and chilled spinach finished with a sesame sauce

Free range australian rack of lamb marinated overnight with sake, mirin, soy sauce, olive oil, ginger, and onion; flame-broiled and paired with pan-fried haloumi cheese alongside sauteed redskin potatoes and rosemary

Buta shogayaki: pork tenderloins lightly dusted with seasoned flour, pan-fried and drizzled with a ginger-soy reduction; served alongside scalloped potatoes and baby bok choy

6 oz. center cut Beef seasoned with salt and pepper, grilled to your desired temperature, finished with a moscato, rosemary, beef broth, and sweet wine reduction topped with a crispy wonton skin; served alongside shiitake mushrooms, chilled spinach with sesame sauce, and sweet potato

8 oz. of seasoned Beef NY strip grilled, served alongside sauteed yellow squash, zucchini, and carrots with mashed potatoes; finished with our house teriyaki sauce

Ribeye steak lightly seasoned, thinly sliced and wrapped around button mushrooms, enoki mushrooms, and melted mozzarella drizzled with a beef gravy, tomato, moscato, and rosemary house-made reduction, served alongside roasted brussels sprouts and scalloped potatoes with sauteed bacon

Green pepper, shiitake mushroom, broccoli, japanese pumpkin, eggplant, and sweet potato tempura battered and individually fried; served with house tempura sauce, ground daikon radish, and ginger

Shiitake mushrooms, baby bok choy, and a tofu with mixed vegetable stir-fry; served with a white rice drizzled with a tangy plum reduction

Udon noodles in a fish broth served with seaweed, fishcake, and a pair of tempura shrimp with a side of togarashi seasoning

Atlantic salmon marinated overnight with sake, mirin, and soy sauce, then dusted with a light seasoned flour served with a slight crisp; paired with rice, button mushroom, green onion, and bean sprouts; finished with a soy reduction

Grilled filet of chilean sea bass on a bed of sweet white miso cream and soy beans topped with baby daikon sprouts and white onion; served alongside carrots and cranberries sauteed in a peach wine reduction and white rice drizzled with a tangy plum reduction

Jumbo diver scallops seared and served on top of a bed of wild asian rice with a vanilla curry; finished with lemon zest and paired with snap peas

A gorgeous rose made of thinly sliced yellowfin tuna served atop a bed of vinegar sushi rice with a sweet egg omelet tamago

A gorgeous rose made of thinly sliced atlantic salmon topped with salmon roe served atop a bed of vinegar sushi rice with a sweet egg omelet tamago

Shrimp tempura battered and served crispy golden brown with assorted tempura vegetables; served with house tempura sauce, ground daikon radish, and ginger