Spicy snow crab, cucumber and cilantro inside; seared Angus beef slices on top, garnished roasted garlic served with spicy zesty sauce.

Served spicy. Peppered tuna, jalapeno and cucumber inside; covered with salmon, escolar and avocado, topped with roasted garlic, chopped scallion in ponzu sauce.

Served spicy. Smoked salmon, cream cheese and jalapeno wrapped in soy paper with masago, avocado.

Spicy almon, jalapeno and cucumber inside; fresh tuna and avocado slices on top; crunchy flakes and spicy mayo

Served spicy. Spicy tuna, avocado and jalapeno inside; seared escolar on top, tossed with red tobiko, scallion, crunchy flakes in a spicy zesty sauce.

Tempura shrimp and avocado inside; covered w-threads of crab sticks, topped w-crunchy flakes; eel sauce and spicy mayo

Served spicy. Spicy tuna and cucumber inside; fresh salmon and avocado slices on top with spicy mayo drizzle.

Tempura shrimp and crab mix inside, topped with toasted eel and fresh salmon, garnished with potato flakes, served in a flaming foil.

Crabstick, cucumber and avocado inside, topped with a layer of avocado slices and assorted fish.

Vegetarian. Avocado and tempura vegetables wrapped in seaweed.

Smoked salmon, cream cheese and avocado wrapped in seaweed.

Deep-fried, with seasoned white fish inside; masago, scallion, eel sauce and spicy mayo.

Served spicy. Crawfish tail and avocado wrapped in soy paper, topped with crab mix, potato flakes, masago and scallion, drizzled with unagi sauce and spicy mayo.

Fresh tuna and salmon, kanikama, avocado, crab mix wrapped in thinly-peeled cucumber, served with ponzu sauce.

Served spicy. Spicy craw fish tail. Avocado inside, topped with crab mix, spicy tuna, wasabi tobiko and potato flakes.

Tempura shrimp and avocado inside; covered with threads of crab sticks, topped with crunchy flakes; eel sauce and spicy mayo.

Sanuki udon noodles, served in homemade dashi with poached egg, green onions and vegetables.

Vegetarian. Assorted marinated seaweed salad.

Marinated cuttlefish salad with Japanese veggies.

Japanese soy-bean soup with mushroom, green onions, tofu and seaweed.

Vegetarian. Organic mushrooms, power greens and spring mix served in homemade ginger dressing.

Stir-fried noodles with assorted vegetables.

Pan-seared ahi tuna slices, roasted garlic, ponzu sauce extra virgin olive oil, organic greens.

Vegetarian. Red beet, goat cheese, mango and spring mix in homemade ginger vinaigrette.

Vegetarian. Organic mushrooms and silken tofu simmered in daikon based broth, with a touch of truffle oil.

Chef choice fresh sashimi dices served with mixed greens, avocado slices in zesty orange ponzu sauce.

Flaky jumbo shrimp and crispy onion rings with homemade tempura sauce.

Served spicy. Thinly sliced fresh yellowtail in ponzu sauce with chili slices and chopped scallions.

Served spicy. Tempura soft shell crab tossed with sauteed onions, chiliesand fried shallots.

Fresh yellowtail collar seasoned and chargrilled, served with homemade ponzu sauce.

Served spicy. New Zealand green mussels, fresh herbs, Thai chili, mung bean vermicelli, miso-sake broth.

May contain bones. Chargrilled chilean sea bass fillet in homemade yuzu-miso glaze.

Thin slices of seared ahi tuna with cracked pepper crust on the outside, served in spicy mayo with roasted garlic and chopped green onions.

Blue fin tuna tartare over a foundation of crab mix, with avocado and micro greens on top. Served with fried wonton chips.

Served spicy. Small cubes of escolar mixed with red onions, tomatoes, cilantro, radish, mango and Thai chili in a yuzu-lime juice.

baby yellowtail

Japanese Red Snapper

2 pieces.

2 pieces.

Served with miso soup.

Served with miso soup. 7 pieces nigiri of chef's choice with 1 of the rolls.

Served with miso soup. A variety of chef's choice sashimi served over sushi rice.

Served with miso soup. Chef's choice of nigiri (8 pieces) and sashimi (6 pieces) with 1 of the rolls.

Served with miso soup. Chef's choice of nigiri and sashimi (8 pieces each) with any 2 of the rolls.

Served with miso soup. Char grilled fresh water eel served over steamed rice with season vegetables.

Served with miso soup. Grilled herb-crusted Scotish salmon fillet with teriyaki sauce and Thai basil pesto.

Served with miso soup. Marinaded Angus steak grilled to your satisfaction, served interiyaki demi glace with season vegetables.

Served with miso soup. Grilled all-natural chicken breast, served in a sizzling skillet with season vegetables, drizzled with triple- ginger teriyaki glaze.