6 pieces steamed dumpling.

9 pieces deep-fried chicken nuggets with honey sriracha aioli.

6 pieces deep fried shrimp with honey sriracha aioli.

6 pieces scallion wrapped with beef and paprika soy reduction.

4 pieces deep fried shrimp and assorted vegetable.

Spicy chicken wings. 6 pieces of deep-fried chicken wings with sweet and chili sauce.

Steamed soy pod with salt.

Meat or vegetable. 6 pieces of pan-fried dumplings with sesame soy sauce.

Kumamoto oysters are top-notched dressed with ponzu and japanese 7 spice.

Spicy crab, mango wrapped with seared salmon, topped with sriracha vinaigrette, soy reduction.

Chef's choice, lightly dressed with ponzu, tobiko, scallionand truffle oil.

Hawaiian style tuna tartare with avocado, on seaweed salad topped with fried shallot and light ponzu.

Traditional bean paste soup with tofu and scallion.

Spring mix, crab meat, cucumber, avocado, scallion, tobikoand eel sauce.

Romaine hearts, spring mix, cucumber, carrotand ginger dressing.

Spring mix, seaweed salad, crispy salmon skin, tobiko and lt ponzu dressing.

Served with rice, mixed vegetables and light teriyaki sauce.

Pork breaded cutlets, rice, salad.

Korean style barbeque short rib, rice and salad.

Housemade stock with fresh noodles and vegetables.

Housemate curry with vegetables and rice.

Stir - fried thick white noodles with mixed vegetables and homemade sauces.

Traditional japanese soup with thick white noodles, 7 spice and tsuyu base.

Chicken breaded cutlets, rice, salad.

Chicken with mixed vegetables stir - fried with housemade sauces.

Kabayaki unagi (grilled eel) and pickled vegetables served over rice.

Mixed sashimi salad over white rice.

Chicken, egg and vegetable simmered in soy-dash broth served over rice.

Chicken or pork katsu with onions and egg simmered in soy-dashi broth served over rice.

"scattered" sashimi served over rice.

Pickled gourd.

Picked burdock.

Pickled radish.

Mixed pickled vegetables with avocado and spring mix.

Salmon roe.

Mackerel (seasonal).

Albacore.

Eel (fresh water).

Tuna.

Custard egg.

Buttery salmon-like trout.

Striped bass.

Salmon.

Shrimp.

Flying fish roe.

Yellowtail.

Sea urchin.

Fluke.

Squid.

Fried soft shell crab with cucumber, tobiko, spring mix and spicy mayo.

California roll topped with assorted fish.

Eel and cucumber roll topped with avocado.

Fried shrimp with cucumber, tobiko, spring mix.

Lobster salad w cucumber, avocado, tobiko, spring mix and sriracha vinaigrette.

12 pieces of chef's choice assorted nigiri with a spicy tuna roll.

Spicy tuna roll, salmonand avocado roll, yellowtailand scallion roll.

6 pieces nigiri, 6 pieces sashimi, 1 spicy tuna, 1 salmon and avocado.

8 pieces of chef's choice assorted sashimi with a regular tuna roll.

16 pieces of chef's choice assorted sashimi with a regular tuna roll.

6 pieces of chef's choice assorted nigiri with a spicy tuna roll.

Layer of spicy tuna, scallion and spicy mayo.

Salmon, tuna, topped with squid and 7 spice and sriracha vinaigrette.

Spicy crabmeat, sliced yellowtail, mango topped with jalapeno slices.

Spicy tuna, sliced albacore, creamy white tuna torched.

Fried asparagus tempura and mango topped with avocado, salmon and cream cheese.

Eel cucumber topped with hot and spicy scallop.

Shrimp tempura, cucumber, topped with spicy tuna.

Shrimp tempura, cucumber, eel, topped w lobster salad.

Shrimp tempura, mango, topped with avocado, seared creamy white tuna, wasabi mayo.

Spicy tuna wrapped in avocado topped with scallion, tobiko - no rice.

Mixed sashimi, seaweed salad, radish, avocadoand ` tobiko wrapped in cucumber skin dressed with ponzu - no rice.

Eel, pickled burdock, gourd, oshinko, tamago, kani, cucumber, tobikoand perilla leaves.