Zushi Japanese Cuisine

Juicy, Omega 3 rich fresh salmon, with pickled fennel, naga negi, a drop of habanero miso, yuzu kosho, soy vinaigrette, and garlic chips.

Delicious Hawaiian Albacore tuna slightly seared and finely sliced. Topped with guerito peppers, chives, and citrus soy, and accented with pickled vegetables.

Thinly sliced rib-eye with special sauce.

Kochijan spiced Tuna (sweet spice), tastefully stacked on cucumber, chives, daikon, crispy chips and fried quail egg.

Lightly salted whole Soy Beans

with Spicy Lemon Garlic Sauce

Beef, Chicken, Shrimp and Vegetables

Rib eye, Asparagus, Tomato with special sauce

Tender chicken breast, Asparagus with Asian sauce

Asparagus, Cherry Tomato, Tofu, and Shiitake Mushrooms

served with sweet and sour sauce

served with sweet and sour sauce

served with tempura sauce

Boiled shrimp on a bed of mixed greens tossed in lemongrass creme dressing

Ginger pepper seared tuna arranged with mixed greens, daikon, pickled lotus root, and cucumber noodles, dressed with citrus soy vinaigrette and fruit accents

Tekka (6pc) and one piece each of the following nigiri: tuna, salmon, ebi, white fish, unagi

California (6pc) and one piece each of the following nigiri: tuna, salmon, hamachi, unagi, ebi, white fish, kani

Spider maki (6pc) and one piece each of the following nigiri: tuna, salmon, hamachi, unagi, white fish, tako, kani, bincho, ikura, saba, anago, amaebi

This is an assortment of 10 pieces of nigiri chosen by the chef, with each fish having a special sauce to accent and compliment the flavor. Soy sauce is not necessary for this special

three fish assortment with tuna, fresh salmon, and white fish

five fish assortment with tuna, fresh salmon, white fish, hamachi, and unagi

seven of the best cuts chosen by the chef for that day

definition: an attractive arrangement of chef's choice of sashimi cut fish on a bed of rice with shiitake mushrooms and kampyo.

soba noodles, fried calamari, naga negi, cucumber rolled and dressed with ponzu and tart plum paste.

snow crab, pickled vegetables, and cucumber wrapped in soy paper, then topped with white fish, mint leaf, and yuzu kosho. Dressed with white soy sauce.

finely sliced grilled rib eye, wrapped around carrot, fine slices of jalapeno, and avocado dressed in soy vinaigrette. Topped with sweet lobster that has been dressed with lemongrass cream and chive.

Wasabiko topped roll with hamachi and green onions.

fresh salmon and asparagus on the inside with brown rice, shrimp and avocado on the outside of the roll.

pineapple and sesame spinach inside, topped with pepper-seared tuna, and dressed with chives, pickled fennel, and citrus soy.

Soft shell crab, spicy salmon, and habanero-miso inside and topped with avocado.

tempura escolar and asparagus roll, topped with spicy baked scallops and green onions.

Tempura vegetables, avocado, snow crab inside, topped with seared rib eye, naganegi, pepper blend and soy vinaigrette.

tuna and cucumber inside and topped with albacore tuna, naga negi, wasabiko, guerito peppers and soy vinaigrette.

snow crab puff, cucumber, topped with unagi, avocado, and strawberries.

crab, cucumber, cream cheese rolled and topped with smoked salmon, yuzu kosho, dill sprigs, capers and EVO soy.

with spicy butter sauce, yuzu creme fraiche and endive salad

with sake, black-bean garlic, ginger, and chives with asparagus and shitake mushroom saute

with black bean mango salsa and crispy taro fries

with crispy taro fries

with honeyed sweet potato puree

with tonkatsu sauce and Asian apple slaw

served with strawberries

with Cinnamon Sauce