NGI Japanese Fusion Restaurant

Finely chopped tuna or salmon served with yazu citrus dressing.

Freshly sliced yellowtail with spicy jalapeno. Served with yuzu olive and truffle soy sauce.

Tortilla pizza brushed on guacamole, topped with tuna, tobiko, unagi and spicy mayo.

Tortilla pizza brushed on guacamole, topped with salmon, tobiko, unagi and spicy mayo.

Tortilla pizza brushed on guacamole, topped with spicy kani, tobiko, unagi and spicy mayo.

Pan seared pepper tuna on a bed of spring mix salad, tossed with French vinaigrette dressing.

Stripe bass showered with yuzu soy tartar sauce and topped with fresh thyme and garlic.

Seared scallop brushed with unsalted butter and sea sat, baked over orange mayo.

Lightly fried jumbo prawn with whole meal. Served with whole meal mayo and salsa on the side.

Lightly fried ravioli, filled with spicy tuna nestled on guacamole, topped with spicy unagi mayo sauce.

Lightly battered and fried calamari with spicy sweet chili sauce.

Oven baked crab meat, served with orange mayo.

Sauteed dice chicken with carrot, celery and onion. Served with endive wrap.

Marinated five spice grilled on skewer, served with peanut sauce on side.

Oven baked tortilla bread with chef sauteed flavor beef or chicken over Monterey Jack cheese.

Thin slice Cut NY strip, hand rolled in julienne scallion.

Chopstick-sized bites of tender, juicy Florida pop shrimp. Served with orange sesame mayo.

Grilled whole squid showered with chef special Japanese BBQ sauce.

Deep fried vegetable spring roll, served with sweet chili sauce.

Pan fried Japanese pot-sticker with your choice of seafood or vegetables. Served with special sauce.

Fried or steamed seafood dumpling with ginger ponzu sauce.

Steamed dumpling stuffed with seafood. Served with chef homemade peanut butter dressing.

Generous size prawn coated with 100% shredded coconut. Served with lemon mayo and salsa.

Lumps of the sweetest crabs oven baked and added to a luscious bisque.

Prawn, coconut and red curry paste in the chef's secret ingredients.

Organic silken tofu, fresh enoki mushrooms and soybean paste with a bonito fish broth.

Chicken, onions and tomatoes slow cooked in spicy and sour lemongrass broth.

Oven roasted sliced duck meat mixed with organic garden spring mix and mango slices, nestled in vermicelli basket. Served with Thai plum sauce.

Oven baked crab meat topped with garden spring mix and tossed with the chef's special sauce.

Freshly sliced tuna over garden spring mix, tossed with Japanese ginger dressing and tartar sauce.

Freshly sliced salmon over garden spring mix, tossed with Japanese ginger dressing and tartar sauce.

Freshly sliced stripe bass over garden spring mix, tossed with Japanese ginger dressing and tartar sauce.

Grilled chicken over mesclun salad, roasted tomatoes and tofu. Tossed with ginger dressing.

Osaki kani, shredded cucumber and tobiko mixed with spicy aioli mayo.

Wakame seaweed in sweet sesame vinaigrette.

Shrimp tempura and avocado topped with spicy Osaki crab stick and showered with yuzu edamame sauce.

Spicy crab, spicy lobster and avocado wrapped with soy seaweed. Served with spicy Momiji sauce.

Shrimp tempura, seaweed and lobster. Topped with eel and chef's special sauce.

King crab, avocado and shrimp lightly fried topped with spicy tuna and spicy salmon. Served with chef sauce.

Spicy crunchy crab topped with salmon and avocado. Served with wasabi Momiji sauce.

Asparagus, crab meat and fresh salmon wrapped in soy seaweed paper. Topped with toasted salmon.

Shrimp tempura, crab meat and asparagus covered with tuna, salmon and tobiko. Served with chef sauce.

Shrimp tempura, spicy crunchy tuna and avocado wrapped with soy seaweed in mango salsa sauce.

Spicy crunchy salmon and avocado served with spicy mayo and Japanese plum sauce.

Red snapper tempura, crab meat and avocado topped with spicy tuna. Served with spicy mayo and tobiko scallion.

Soft shell crab tempura, spicy lobster, cucumber and avocado wrapped with soy seaweed. Served with yuzu miso unagi sauce.

Baby shrimp tempura topped with spicy Osaki kani. Served with orange mayo.

Tempura banana, shrimp and avocado mixed with mayo, wrapped with soy seaweed and served with mango sauce.

Asparagus, avocado and cucumber.

Maguro.

Escolar.

Unagi.

Sake,

Hirame.

Suzuki.

Kani.

Tako.

Hotate.

Ebi.

Boston Ebi

Hamachi.

Tobio.

Ikura.

Uni.

Served with fried vegetable gyoza, spring roll, miso soup and rice.

Served with fried vegetable gyoza, fried spring roll, miso soup and rice.

Served with steamed seafood dumpling, spring roll, miso soup and rice.

Served with spring roll, steamed seafood dumpling, miso soup and rice.

Served with miso soup and rice.

Served with miso soup and rice.

Served with rice and sauteed mixed vegetables.

Served with rice and sauteed mixed vegetables.

Served with rice and sauteed mixed vegetables.

Served with rice and sauteed mixed vegetables.

Served with rice and sauteed mixed vegetables.

Pan seared salmon fillet showered with brandy butter sauce. Served with mixed vegetables.

Butter pan seared scallop, shrimp and lobster tail sauteed with white sauvignon blanc and spinach.

Oven roasted sea bass with Japanese XO sauce, parsley and potato puree with French long beans.

Sauteed with fresh basil leaves, red onion, garlic, bell pepper and parsley.

Sauteed with fresh basil leaves, red onion, garlic, bell pepper and parsley.

Char-grilled fillet mignon with wild mushroom sauce.

Whole lobster, prawn, scallop and mussel slow cooked in chef curry ingredients. Please allow 25 minutes for this entree.

Char grilled drumstick chicken with cauliflower, shiitake mushroom and carrot, tossed with black pepper onion sauce.

Oven baked prawns, showered with tangy spicy tomatoes, onions and mangoes sauce and sauteed seasonal vegetables.

Chef selection of 12 pieces of fresh assorted sushi.

Chef selection of 15 pieces of fresh sliced sashimi of the day.

15 pieces of fresh sliced sashimi, eight pieces of sushi and a chef special roll.

Spicy tuna, spicy salmon and spicy California roll.

Eel avocado, salmon avocado and tuna avocado,

Two tuna, two salmon, two yellow tail, two white fish, two unagi tobiko, one scallop and one chef rainbow roll.

Your choice of beef, chicken, vegetables or seafood.

Your choice of beef, chicken or vegetables.

Sauteed rice with prawns and scallop, tossed with onion and fresh golden ripe pineapple.

Pan cooked black risotto, beech mushroom and Parmesan cheese.

Sauteed thin rice noodles with choice of chicken, beef, vegetables and dry bean curd or prawn with scallion, egg and cabbage.

Vegetarian.

Vegetarian.