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Zested orange and lemon peel with antioxidant-rich green tea.
Savory green tea with toasted rice and popped corn.
Soothing chamomile blend with lemongrass.
Pan-fried green tea, pai mu tan white tea and dried yuzu.
Traditional loose-leaf black tea with verbena and lemongrass.
Whole-leaf matcha sweetened with fresh coconut.
Sencha, raspberries and blackberries.
Ramen, sliced chashu pork, chili oil, napa cabbage, ginger, bean sprouts and soy-marinated egg with pork broth.
Ramen, eggplant, zucchini, summer squash, haricot vert, corn and roasted red peppers with vegan miso broth.
Ramen, grilled chicken, napa cabbage, ginger, bean sprouts, yuzu kosho (citrus pepper sauce) and soy-marinated egg with chicken-shoyu broth.
Udon, 72-hour beef short rib, napa cabbage, bean sprouts and Fresno chili peppers with ginger demi-glace.
Ramen, fresh lobster meat, truffle butter, corn, napa cabbage, Fresno chili peppers and ginger with seafood-yuzu broth.
Soba noodles, grilled chicken, radish, ginger, snow peas and napa cabbage with scallion-ginger dressing.
Ramen noodles, classic cooked tuna salad, cucumber and avocado with lemon aioli.
Udon noodles, smoked salmon, capers and lemon with dill cream.
Panko-breaded fried chicken, caramelized onions and shishito peppers over sushi rice with curry sauce.
Grilled chicken breast, caramelized onion and shishito peppers over brown rice with curry sauce.
Zucchini, yellow squash, eggplant, haricot vert, corn, roasted garlic and roasted red peppers over quinoa with carrot-ginger vinaigrette.
Teriyaki-glazed grilled chicken breast, corn and shishito peppers over sushi rice with yuzu kosho aioli.
Roasted miso-marinated salmon and edamame over brown rice with kale pesto, topped with furikake (Japanese sesame and seaweed seasoning).
Peaches, tomatoes, cucumber, arugula, red onion and almonds over quinoa with creamy miso dressing.
Seared salmon, spicy salmon tartare, wakame and avocado over sushi rice with ponzu dressing.
Yellowtail, tuna, salmon, ponzu, radish and spicy seaweed over sushi rice with avocado vinaigrette.
Avocado and cucumber with smoky tomato pesto.
Smoked tofu, corn, roasted red peppers and arugula with spicy tonkatsu.
Classic cooked tuna salad with lemon aioli.
Chicken salad, celery leaf and almonds with curry aioli.
Smoked salmon and cream cheese with "everything" seasoning.
Fresh lobster, celery leaf and lemon aioli with Old Bay.
Salmon avocado roll (6 pieces), spicy tuna roll (3 pieces) and tuna nigiri (3 pieces) with spicy seaweed salad and edamame.
Salmon nigiri (5 pieces) and salmon sashimi (5 pieces) with seaweed salad.
Tuna nigiri (5 pieces) and tuna sashimi (5 pieces) with seaweed salad.
Tuna and yellowtail sashimi (3 pieces each) and shrimp and salmon nigiri (3 pieces each) with seaweed salad and edamame.
Salmon avocado roll (6 pieces) and Everything but the Bagel roll (6 pieces) with pineapple togarashi.
Spicy tuna roll (6 pieces) and spicy yellowtail roll (6 pieces) with edamame.
Shrimp nigiri (3 pieces), tuna nigiri (3 pieces) and salmon nigiri (3 pieces) with purple potato salad and edamame.
Natsuno roll (6 pieces) and smoked tofu roll (6 pieces) with edamame.
The Lobster roll (6 pieces) and California roll (6 pieces) with purple potato salad.
With tofu, shiitake mushrooms and scallions.
Zucchini, eggplant, yellow squash, haricot vert, corn and roasted red peppers with vegetable miso broth.
Purple potatoes and corn with wasabi aioli.
Menu for Sushiro Seasonal Kitchen provided by Allmenus.com
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