Thinly sliced yellowtail topped with microgreens and sliced jalapeno. Topped with homemade ponzu sauce and extra virgin olive oil.

Finely chopped fatty tuna and pickled daikon and scallion on sliced avocado. Topped with tobiko and micorgreens. Served with zesty wasabi soy sauce.

Sliced salmon wrapped in cucumber strip. Topped with salmon caviar and fresh seaweed

Diced tuna and avocado dressed with savory sesame soy sauce.

Lightly braised short-neck clams with sake and homemade shiso butter. Contains allium.

Sliced fluke wrapped with micro greens. Served with ponzu, daikon oroshi and deep fried burdock on the top.

Steamed minced baby shrimp wrapped with wheat flour skin. Served with a dipping sauce on the side.

Dice cut tuna and avocado dressed with savory sesame soy sauce.

Thinly sliced fluke served with homemade ponzu sauce, scallion and spicy grated daikon radish.

Finely chopped fatty tuna, pickled daikon radish scallion and served with wasabi zesty soy sauce Garnished tobiko and micro greens

All-natural super silken tofu imported from Japan. Topped with savory sesame soy sauce.

Simmered sea vegetable with yam cake, tofu skin, dried shiitake, and carrot. Topped with roasted sesame seeds.

5 kinds of seasonal vegetables stir-fried with sesame oil and sweet soy sauce. Topped with roasted sesame seeds.

Boiled seasonal green vegetable soaked in cold tempura sauce. Topped with Bonito flakes.

Fresh seaweed wild-caught in Okinawa, Japan marinated in sweet vinegar and topped with chopped mountain yam, sanbaizu, and savory seaweed flakes.

Boiled soybeans in the pod. Topped with roasted Japanese sea salt.

Lightly fried shishito peppers. Topped with roasted Japanese sea salt.

Fried organic tofu topped with tempura sauce, bonito flakes, shishito pepper, chopped scallions, grated daikon, and grated ginger.

4 kinds of organic mushrooms, pan-sauteed with a pinch of garlic, ginger, and butter soy sauce. Topped with chopped chives.

Steamed minced shrimp wrapped in wheat flour skin. Served with homemade dumpling sauce.

Traditional fried Japanese free-range chicken thigh. Served with spicy mayo and shishito pepper.

Rock shrimp tempura topped with tobiko and savory seaweed flakes. Served with a side of homemade spicy mayo.

Premium dark miso soup made with sakura miso and saikyo miso. Topped with organic tofu, nameko mushroom, and chopped mitsuba leaves.

Clear soup with organic tofu, seaweed and chopped scallion

Signature miso soup made with home-blended miso paste. Topped with organic tofu, chopped scallions, and mixed seaweed.

Inaniwa wheat flour noodles (slightly thin udon) in Western Japanese-style broth. Topped with fish cake, nameko mushroom, grated daikon, chopped scallions, seasoned okra, tempura flakes and roasted sesame seeds.

Clear soup of bonito flake broth with tofu, mitsuba leaf and crispy puffed rice pellets.

Bonito flakes based soup with short-neck clams. Your choice of either miso or clear soup.

Chilled buckwheat noodles in a bamboo basket. Served with cold dipping sauce and garnishes on the side.

Steamed cherrystone clams in clear soup. Topped with chopped mitsuba and yuzu skin.

Inaniwa wheat flour noodles (slightly thin udon) in Western Japanese style broth with fish cake, nameko mushroom, grated daikon, chopped scallions, seasoned okra and shredded chili pepper on the top.

Steamed cherrystone clams with bonito flake-based clear soup. Topped with chopped mitsuba leaves

Organic mesclun topped with sliced cucumber, cherry tomatoes, and shredded carrots. Served with a side of house dressing.

Organic mesclun topped with ripe avocado, sliced cucumber, cherry tomatoes and microgreens. Served with house dressing on the side.

Japanese tofu on organic greens served with sesame soy sauce dressing.

Grilled marinated shrimp and dice cut avocado on organic greens. Served with onion-wasabi dressing.

Grilled Washu beef rib eye with seasonal vegetables. Topped with teriyaki sauce and served with white rice.

Grilled wild-caught king salmon with seasonal vegetables. Topped with teriyaki sauce and served with white rice.

Grilled organic chicken breast with seasonal vegetables. Topped with teriyaki sauce and served with white rice.

Pan-fried organic medium-firm tofu and seasonal vegetables. Topped with tataki sauce and served with white rice.

Deluxe assortment of chef's selection of sliced raw fish. ( Seafood may vary depending on availability)

Deluxe assortment of 9 pieces of sushi and choice of 1 basic roll. ( Seafood may vary depending on availability)

Basic assortment of 9 pieces of sushi and choice of 1 basic roll. ( Seafood may vary depending on availability)

Basic assortment of chef's selection of sliced raw fish. ( Seafood may vary depending on availability)

Basic assortment of sliced raw fish, 6 pieces of sushi, and choice of 1 basic roll. ( Seafood may vary depending on availability)

Sliced basic raw fish and other delicacies on a bed of sushi rice. ( Seafood may vary depending on availability)

Broiled eel on a bed of sushi rice, garnished with diced tamago, cucumber, pickle, tobiko, and mirco greens.

Special assortments of 12 pieces sushi of chef's selection (include some exotic seafood from Japan) and one special roll.

Seasoned flying fish roe.

Tamago.

Ebi.

Hamachi.

Unagi.

Madai.

Botan shrimp.

Salted salmon roe.

Hotate.

Sea urchin.

Mid fatty tuna.

Fatty tuna.

Horse mackerel.

Sea eel.

Striped bass.

Striped Jack

Spicy salmon

Shiitake mushroom roll

Cucumber.

Layered spicy salmon, seared salmon, avocado, jalapeno and sushi rice. Topped with tobiko and eel sauce. Spicy.

Tuna, avocado, cucumber, and tobiko rolled with kombu paper. Topped with spicy mayo.

Chopped fatty tuna and scallion.

Lobster tempura and greens with Japanese mayo. Topped with tobiko and eel sauce.

Broiled eel, cucumber, tobiko, and tempura flakes. Topped with thinly sliced avocado and eel sauce.

A variety of sashimi on a California roll.

Steamed snow crab, avocado, and cucumber. Topped with Japanese mayo and tobiko.

Deep-fried soft shell crab, cucumber, and greens with Japanese mayo. Topped with tobiko.

Shrimp tempura with Japanese mayo. Topped with eel sauce and sesame seeds.

Hot & spicy.

Japanese traditional roll. Tamago, eel, pickles, kampyo, and tobiko rolled with special seaweed.

Fried panko oyster, radish sprout and greens with tonkatsu sauce on the top.

Salmon, cream cheese, and cucumber deep fried with tempura batter.

Smoked salmon with cream cheese, avocado and cucumber.

Box-pressed sushi with spicy salmon, seared salmon, avocado, and jalapeno. Topped with tobiko and eel sauce.

330 ml.

500 ml.

500 ml.

6 pieces of sushi and 1 roll from the lunch roll list.

11 pieces of sliced raw fish.

4 pieces of sushi, 7 pieces of sliced raw fish and one roll from the lunch roll list.

Assortment of sliced raw fish and garnishes on a bed of sushi rice.

Tree kinds of sliced raw fish and garnishes on a bed of sushi rice.

Choice of 3 rolls from the lunch roll list.

11 pieces of sliced raw fish.

4 pieces of sushi, 7 pieces of sliced raw fish and one roll from the lunch roll list.

Assortment of sliced raw fish and garnishes on a bed of sushi rice.

6 pieces of sushi and 1 roll from the lunch roll list. Served with soft drink