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Ascend Prime Steak & Sushi
Hamachi and salmon sashimi, kinmedai and aji nigiri, akami contemporary style, wasabi, ginger and shoyu.
Salmon, smoked mussels, sake steamed littleneck clams, butternut squash and compressed celery.
Daily selection, wasabi cocktail sauce, ponzu sauce and champagne mignonette.
Black garlic croutons, candied pecans, Parmigiano Reggiano, lemongrass and Caesar dressing. Free range chicken for an additional charge.
Black garlic croutons, candied pecans, Parmigiano Reggiano, lemongrass and Caesar dressing. Free range chicken for an additional charge.
Black garlic croutons, candied pecans, Parmigiano Reggiano, lemongrass and Caesar dressing. Free range chicken for an additional charge.
Black garlic croutons, candied pecans, Parmigiano Reggiano, lemongrass and Caesar dressing. Free range chicken for an additional charge.
Saba soy vinaigrette, pomegranate, red beet puree, pistachio shiso pesto and preserved walnuts.
Apples, currants, candied pecans, celery, butter lettuce, black garlic pullman and nori malt vinegar dusted frites.
Azuki bean, edamame, oats, chickpeas, frisee, smoked tomato jam on a toasted sesame vegan bun and nori malt vinegar dusted frites.
Dry aged and wagyu blend, foie gras butter, truffle pecorino, Britt's pickles on toasted brioche bun and nori malt vinegar dusted frites.
Thyme syrup, cucumber, mint, lime juice and soda.
Apple shrub, blood orange juice, lime juice, ginger beer and nutmeg.
Vanilla tuile, coconut ice cream, passion fruit caramel, mango curd, pastry cream, coconut and mango.
Miso chocolate caramel, shiso berry gastrigue, blueberry macaron, goat cheese panna cotta and butter cream.
Blood orange sorbet, miso pineapple sorbet, white peach champagne sorbet and cardamom crumble.
Smoky notes of chocolate, hazelnut and dark fruits.
6 oz.
24 oz.
Bone in 17 oz.
8 oz.
English cucumber, papaya and spicy miso.
Bubu arare, avocado, tomato relish and bottarga.
Navel orange, Okinawan sweet potato, shaved truffle and truffle aioli.
Cilantro, onion, Asian pear, cherry tomato, avocado pure and ume vinaigrette.
Bluefin tuna.
Bluefin belly.
Yellowtail.
Amber jack.
King.
Japanese snapper.
Alfonsino.
Fluke.
Striped jack.
Horse mackerel.
Spanish mackerel.
Scallop.
Geoduck.
Sea urchin.
Salmon roe.
Fresh water eel.
Octopus.
Shrimp.
Spot prawn.
Beef.
Beef.
Daily selection, wasabi cocktail sauce, ponzu sauce and champagne mignonette.
Dashi gelee, iberico ham broth, crushed yuzu pepper, smoked trout roe and micro wasabi.
Red onion, chive, creme fraiche, egg whites, egg yolk, crispy rice, Okinawan purple and potato chips.
King crab, dungeness crab, oysters, clams, lobster, prawns, scallop ceviche, black mussels with wasabi cocktail sauce, black garlic yuzu aioli, olive oil shrimp aioli and champagne mignonette.
Nameko mushroom, goose berry gel, foie gras mushroom mousse and apple ginger duck jus.
Apple wood smoked crispy rice, cilantro gremolata, American sturgeon caviar, masago, ume, ogo, wasabi and creme fraiche.
Coconut waffle, nutella syrup, pickled huckleberry, huckleberry gastrique and micro basil.
Arugula agnolotti, truffled tonkotsu broth, roasted beets and soy poached quail egg.
House-made tofu, saba soy vinaigrette, pomegranate, red beet puree, pistachio shiso pesto and preserved walnuts.
Chamomile smoked king salmon, black garlic croutons, little gem, baby kale and candied pecans.
Lobster carpaccio, roe, avocado, brandied creme fraiche, ginger shoots and micro shiso.
Melted Gruyere, bone marrow, shiro dashi, caramelized onions, wheat sourdough cracker, pickled red pearl onion, micro thyme and chives.
6 oz.
10 oz.
17 oz.
24oz.
32 oz.
36oz.
8oz.
8oz.
Mushroom chimichurri and crunchy rayu.
Uni yuzu mayo and masago.
Miso demi.
Confit dark meat, natural truffle jus, fried organic egg, marigold flowers, baby artichokes, burdock-cardamom puree, pickled lingon berries and fried leeks.
Pistachio and shishito harissa crusted rack, roasted chop, mint pea, edamame, pistachio foam and red wine lamb jus.
Black garlic puree, celery root puree, mint pesto, shichimi togarashi dusted charred lemon and pickled red onion.
Artisanal citrus greens, spiced pumpkin seeds, miso ricotta, honey roasted squash and kanzuri carrot vinaigrette.
Asparagus, zucchini, daikon, lotus root, bamboo, koji, crunchy rayu, fried lotus root, kaiware, yuzu and veal demi-glace.
Hazelnut romesco, sambuca infused currants, toasted hazelnuts, micro cilantro and gochugaru.
Maitake, sauteed honshimeiji, king oyster, oyster mushrooms, ponzu aioli, mitsuba and foie gras bites.
Pernod cream, sous vide ramen egg, bacon bits, toasted breadcrumbs and Parmigiano Reggiano.
Yukon gold potato, Okinawan sweet potato and whole butter.
Picked dungeness crab, crab veloute, edamame, red bell peppers, parsley breadcrumbs and shichimi togarashi.
English cucumber, papaya and spicy miso.
Bubu arare, avocado, tomato relish and bottarga.
Navel orange, Okinawan sweet potato, shaved truffle and truffle aioli.
Cilantro, onion, Asian pear, cherry tomato, avocado pure and ume vinaigrette.
Sesame soy paper, minced black truffle and ponzu gel.
Scallion, rice cracker and tom yum citrus.
Mishima reserve carpaccio, foie gras torchon, nimono and truffle soy.
Wasabi pineapple foam, fried ginger and daikon wafu dressing.
Contemporary and traditional garnishment.
Tuna bluefin.
Bluefin belly.
Yellowtail.
Amber jack.
King.
Japanese snapper.
Alfonsino.
Fluke.
Striped jack.
Horse mackerel.
Spanish mackerel.
Scallop.
Geoduck.
Sea urchin.
Salmon roe.
Fresh water eel.
Octopus.
Shrimp.
Spot prawn.
Beef.
Beef.
Brulee black sesame banana, green tea cake, candied macadamia nuts and togarashi caramel.
White chocolate cherry mousse, mocha crumb, matcha shortbread, chocolate pot de creme and honey meringue mushroom.
Chocolate bloom, matcha green tea cake, passion fruit marshmallow, vanilla caramel, white coffee cream and warm berry infusion.
Vanilla tuile, coconut ice cream, passion fruit caramel, mango curd, coconut, mango and toasted passion fruit seeds.
Miso chocolate caramel, shiso berry gastrique, blueberry macaron, goat cheese panna cotta and butter cream.
Smoky notes of chocolate, hazelnut and dark fruits.
Medium roast, notes of caramel, toffee and cocoa with a fragrant honey-sweet roasted nuttiness.
1 oz. pour.
English cucumber, papaya and spicy miso.
House-made tofu, saba soy vinaigrette, pomegranate, red beet puree, pistachio shiso pesto and preserved walnuts.
Hazelnut romesco, sambuca infused currants, toasted hazelnuts, micro cilantro, grilled lime wedge and gochugaru.
Navel orange, Okinawan sweet potato, shaved truffle and truffle aioli.
American sturgeon caviar and nori crackers.
Arugula agnolotti and truffled tonkotsu broth.
Mishima reserve wagyu carpaccio, foie gras torchon, nimono and truffle soy beurre blanc.
Melted gruyere, bone marrow, shiro dashi, caramelized onions, wheat sourdough cracker, pickled red pearl onion, micro thyme and chives.
Butter lettuce, sweet mustard chili glaze, sunomono cucumber, blistered shishito peppers, somen noodle and tsuyu sauce.
Menu for Ascend Prime Steak & Sushi provided by Allmenus.com
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