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Flying fish roe
Fresh water eel
Wasabi infused roe
Tofu pocket. Nigiri only
Jack mackerel. Nigir only
Striped sea bass
Big eye tuna
Yellowtail; belly cut
Sweet raw shrimp
Spicy tuna inside out with pickled burdock root and radish sprouts, wrapped in ahi tuna and avocado.
Spinach, cucumber, pickled radish, squash, tamago and inari tofu.
Salmon skin, avocado, scallion, cream cheese and bonito flakes.
Unagi and asparagus wrapped inside out topped with unagi sauce.
Snow crab, avocado and cucumber wrapped in a rainbow variety of fish.
Tuna, spicy mayo with lettuce, avocado, pickled burdock root and radish sprouts.
Shrimp tempura, cucumber and spicy mayo, wrapped in tempura flakes and masago topped with unagi sauce.
Tuna, yellowtail, salmon, masago and avocado, wrapped in tempura flakes topped with unagi sauce.
Smoked salmon with tobiko, cream cheese, scallions and sesame seeds.
Grilled salmon skin with pickled burdock root, cucumber, bonito flakes and radish sprouts.
Shrimp tempura, cucumber, spicy mayo wrapped in tempura flakes and wasabi tobiko topped with unagi sauce.
Flash-fried soft shell crab with pickled burdock root, cucumber and radish sprouts.
Fresh snow crab meat with avocado and cucumber.
Shrimp tempura, cucumber and spicy mayo, wrapped in unagi and avocado topped with unagi sauce and sesame seeds.
Vegetarian. Pickled radish.
Hamachi and scallions
Escolar and scallions
Vegetarian. Pickled gourd
Tempura chicken breast and assorted tempura seasonal vegetables.
Large assortment of tempura seasonal vegetables.
Tempura shrimp, scallop, squid and tilapia with assorted tempura seasonal vegetables.
Tempura shrimp with assorted tempura seasonal vegetables.
Tempura chicken breast and jumbo shrimp with assorted tempura seasonal vegetables.
Marinated and roasted half chicken with teriyaki sauce and pan seared seasonal vegetables.
Boneless black angus beef with sake demi-glace, pan seared seasonal vegetables.
Sesame crusted rare ahi tuna with edamame puree, grilled asparagus and kaiware sprouts.
Sliced American kobe beef hot pot with sukiyaki sauce, mushrooms, tofu, bean thread noodlesand vegetables.
10oz pan roasted strip steak with soy butter, assorted mushrooms and asparagus.
Sustainably farmed grilled salmon with assorted pickles and ponzu sauce.
Grilled sliced American kobe beef with bulgogi sauce and pan seared seasonal vegetables.
Chef's choice of several different varieties of fish, served on a bed of sushi rice.
Chef's choice of 7 pieces of nigiri and 1 6 piece hoso maki.
Chef's choice of 5 different varieties of fish, 6teen pieces, accompanied by bowl of rice.
Chef's choice including premium sushi for 1 person.
Chef's choice of ten pieces of nigiri and 1 6 piece hoso maki.
House-made Japanese pork egg rolls with mustard-soy dipping sauce.
Sauteed squid ribbons in ginger sauce.
House-made pork pot stickers with gyoza dipping sauce.
Bamboo skewered grilled chicken thigh, teriyaki glazed with sesame seeds and scallions.
Grilled rare ahi tuna garnished with ponzu sauce, scallionand kaiware sprouts.
House-made salmon, cream cheeseand scallions with red tobiko.
Seared American kobe beef garnish with ponzu sauce, scallion, kaiware sprouts and topped with chili aioli.
Panko breaded jumbo shrimp served with togarashi mayo.
Diced tuna, avocado, ginger, garlic, lemon chili oil with soy tobiko.
Lightly breaded and flash-fried with wasabi aioli.
Lightly battered jumbo shrimp and seasonal vegetables with tempura sauce.
Flash-fried and served with ponzu sauce.
Asparagus wrapped grilled beef roll brushed with ginger sauce.
Grilled hamachi cheek with assorted pickles and ponzu sauce.
New Zealand green-lipped mussels topped with masago cream sauce.
Lightly battered seasonal vegetables with tempura sauce.
House-made Japanese vegetable egg rolls with mustard-soy dipping sauce.
Vegan. Assorted traditional pickled vegetables.
Vegan. Steamed soy beans in shell with sea salt.
Vegan. Asparagus sauteed in ginger sauce.
Flash-fried soft tofu in tempura sauce with ginger, daikonand bonito flakes.
Vegan. Chilled steamed spinach with sweet sesame sauce.
Sauteed mushrooms with soy butter and parsley.
Vegan. Shiitake infused dashi broth, button mushrooms and scallions.
Vegan. Sesame marinated seaweed over English cucumbers with kaiware sprouts, beet ribbonsand ponzu sauce.
Traditional dashi broth with white miso, wakame, tofu and scallions.
Vegan. Mixed greens, watermelon radish, grape tomato, beet ribbonsand carrot ginger vinaigrette.
Sweet pickled English cucumber with daikon radish and kaiware sprouts.
Strip steak, chicken yakitori skewersand shrimp and vegetable tempura.
Sauteed ginger asparagus, age dashi tofu, spinach gomaeand kaiso salad.
6 piece chef's choice sashimi, ebi fry, panko tilapia filetand grilled salmon.
Menu for Fuji Ya provided by Allmenus.com
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