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spicy beef broth with rib-eye trimmings, shitake mushrooms, and sour cabbage.
All natural chicken stock with crab meat.
Pork and chicken broth, braised pork, 8 min egg, scallion & spicy rayu
Mixed fresh greens. House ginger dressing.
Wakame and Ugo seaweed mixed with fresh mixed greens. House ginger dressing.
Mixed fresh greens with tuna and cucumber. House ginger dressing.
Seaweed salad topped with tuna, steamed octopus, cucumber and avocado. House ginger dressing.
Thinly sliced octopus, hokki clam and shrimp, with seaweed, cucumber. Tosa vinaigrette.
Thinly sliced yellow fin with Serrano peppers. Lemon juice, sea salt and olive oil.
Thinly slice raw hokkaido scallops with Serrano peppers. Lemon juice, sea salt and olive oil.
Thinly sliced faroe island salmon with Serrano peppers. Lemon juice, sea salt and olive oil.
Tuna, salmon, and yellowtail with sweet red onion, cucumber, and tomato. Lemon juice, sea salt and olive oil.
Diced tuna sashimi with Japanese salsa, avocado, tomatoes, sweet red onion, and shisho leave.
Thinly sliced hamachi with lemon citrus and serrano peppers.
Tuna tartar and scallion with ginger sauce.
Jumbo lump crab and tuna with cucumber and asparagus.
Tuna sashimi with sesame sauce, tuna and crab tar-tar miso garlic and seared tuna with salmon salad and sumiso sauce.
4 oz. lobster tail tempura with spice tuna tartar on top with sumiso soy.
Salmon tartar and scallion with ginger sauce.
Pods of soybeans steamed and lightly salted.
Pods of soybeans steamed and lightly salted. Spicy.
Served with vegetables stir fried with sweet soy flavor.
Crispy tofu with soy dashi broth and grated ginger.
Seasonal vegetable with soy dashi broth.
6 pieces homemade pan steamed ginger and garlic pork dumplings.
Sliced rib eye and scallion with house teriyaki sauce.
Crispy oysters with sweet soy reduction and mustard aioli.
Whole grill squid with ginger soy.
3 pieces crispy oysters, sweet red onions with sweet soy reduction and ginger dressing.
2 piece tempura jumbo shrimp with soy dashi broth.
Lightly seared 3 oz. yellow fin with Asian slaw and chili lime sauce. Spicy.
Wild yellow fin tuna from the east coast and gulf.
Farmed. Faroe Island, Norway.
Farmed. Kumanoto Japan.
Wild gulf or local shrimp or tiger farmed.
Scallop from hokkaido.
Japanese horse mackerel.
Cage free and organic.
Homemade salmon salad with avo.
Smelt fish caviar.
Big salmon caviar.
Wild California or Maine.
Crabstick with avocado
Scallion and jalapeno.
Scallion and jalapeno.
Scallion ceviche sauce and crunchy.
Scallion and lump crab.
Stuffed with salmon salad.
Seared scallop with ceviche sauce and crunchy.
Spicy tuna, avocado and masago.
Yellowtail and scallion.
Fresh salmon, avocado, cream cheese, and crabstick. Rolled in soy paper
Tuna and avocado on the inside. Tuna, yellowtail, salmon and shrimp on top.
Crab-stick, avocado and masago.
Tempura shrimp, cucumber and masago.
With avocado and masago.
Cucumber and avocado inside with eel layered on top.
Eel, sweet egg, kanpyo, cucumber, crabstick and masago.
Cucumber and sesame.
Asparagus, cucumber and avocado.
Avocado and scallion rolled with soy paper topped with crispy tofu and edamame.
Asparagus, carrots, avocado, and seasonal vegetable rolled in thinly hand sliced cucumber. (No rice)
Served with avocado, asparagus and masago. (No rice)
Served with avocado, asparagus, masago, and crawfish. (No rice)
Alaskan King crab, salmon salad, avocado and carrots rolled in thinly hand sliced cucumber. (No rice)
With tuna, avocado and masago on the inside. Tuna, salmon, yellowtail and shrimp on the outside. (No rice)
Shrimp tempura, cucumber, masago and cream cheese rolled in soy paper.
Shrimp tempura, cucumber and avocado. Jalapeno masago on top.
Lump crabmeat, celery, shrimp tempura and avocado. Ginger sauce on side.
Eel, crawfish tail, avocado, asparagus and masago rolled then tempura?ed whole. Drizzled with eel sauce.
Salmon, scallion and crab rolled then tempura whole. Drizzled with eel sauce and ginger.
Fried oysters, lump crab, scallion and asparagus rolled with soy paper. Ginger sauce on side.
4 oz. lobster tail tempura rolled with avocado and masago.
Lightly seared 3 oz. filet mignon on top of avocado and cucumber roll. Teriyaki and wasabi mayo.
Crawfish tail, asparagus, tuna and sweet tamago.
Salmon salad and celery on top of 4 crispy rice with sesame soy.
Tuna and lump crab ta-tar on top of 4 crispy rice. Miso garlic sauce and kiwi on top.
Lightly seared diver scallop and avocado on top of 4 crispy rice. Miso garlic sauce.
Lightly seared beef sliced very thin on top of lump crab and avocado. Sweet lime soy and wasabi mayo.
Tuna and avocado roll. Layers of tuna on top with spicy sesame soy and crunchy.
California roll with layer of salmon on top with spicy sesame soy and thin crunchy.
Lump crab and avocado roll with layer of tuna and salmon on top. Ceviche sauce with sliced tomato and jalapeno on top.
Lump crab and avocado rolled in soy paper. Salmon and yellowtail slices on top. Ceviche sauce with tomato and jalapeno on top.
Layer of seared tuna on top of lump crab and avocado roll.
With avocado and masago.
Tempura softshell crab with avocado and masago.
Tempura flounder with avocado and masago.
Steamed shrimp, cucumber, and avocado.
Chef's choice of 9 pieces of sushi and a California roll.
Chef's choice of 15 pieces assorted sashimi.
Chirashi means scatter in Japanese. Scattered fish on top of bed of vinegared rice.
Same as the chirashi but, marinated with spicy sesame soy and crunchy.
Chef's choice of assorted 6 sushi & 10 sashimi with a roll of spicy tuna special.
6 oz. filet with broccoli, fried rice and teriyaki demi glace.
Seasoned panko breaded 7 oz. all natural chicken breast fried to crisp with broccoli and fried rice.
7 oz. all natural chicken breast with broccoli, fried rice and teriyaki demi glace.
7 oz. faroe island salmon with broccoli, fried rice and teriyaki demi glace.
Menu for Mizuno Japanese Restaurant provided by Allmenus.com
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