Monkfish liver, scallop, cucumber, yuzu-miso sauce. Consumption of raw or uncooked food may increase risk for foodborne illness.
House-made spicy tuna salsa with taro chips. Consumption of raw or uncooked food may increase risk for foodborne illness.
Thinly sliced hamachi sashimi, topped with jalapeno-ginger salsa and ponzu sauce. Consumption of raw or uncooked food may increase risk for foodborne illness.
With greens and tomatoes, mustard soy dressing.
Served with house cilantro pesto sauce.
Served with spicy mayo.
Stuffed jalapenos - spicy tuna and cream cheese. Consumption of raw or uncooked food may increase risk for foodborne illness.
Japanese fried chicken bites with spicy mayo.
Glazed with sweet sambal chili sauce.
Panko crusted fried potato cakes. Served with tonkatsu sauce.
Tobiko, togarashi, cucumber, green onions, sesame seeds. Choice of tuna or salmon. Consumption of raw or uncooked food may increase risk for foodborne illness.
Panko crusted fried oysters.
Lightly battered shrimp and veggies.
With wasabi teriyaki glaze.
Pan fried. Choice of pork or veggie.
Iceberg lettuce, mixed field greens, cucumber, tomatoes, carrot-ginger or miso dressing.
Seaweed and cucumber with ebi or tako.
Chilled assorted seaweed.
Boiled soybeans with sea salt.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Salmon, avocado, tuna, cucumber, tobiko. Top- escolar, green onion and spicy mayo. Consumption of raw or uncooked food may increase risk for foodborne illness.
Snow crab, cucumber, avocado. Top- spicy tuna, ebi, jalapeno, garlic mayo and eel sauce. Consumption of raw or uncooked food may increase risk for foodborne illness.
Maguro tuna, crab mix, tobiko. Top- seaweed and spicy tuna. Consumption of raw or uncooked food may increase risk for foodborne illness.
Vegetarian. Cucumber, yamagobo, oshingo, seaweed. Top- inari (bean curd).
Shrimp tempura, cucumber, tobiko. Top- unagi, avocado and savory sauce.
Scallop, crab, tobiko. Top- salmon, avocado. Consumption of raw or uncooked food may increase risk for foodborne illness.
Shrimp tempura, crab salad. Top- tuna, salmon, white fish, albacore, ebi, garlic mayo, eel sauce, tempura flakes, tobiko. Consumption of raw or uncooked food may increase risk for foodborne illness.
Scallop, cucumber, tobiko. Top- salmon, mayo and green onion. Consumption of raw or uncooked food may increase risk for foodborne illness.
Shrimp tempura, tobiko, cucumber. Top- avocado, ginger salsa and ponzu sauce.
Unagi, salmon, cream cheese, avocado. Deep fried. Top- savory sauce.
Avocado, cucumber, tobiko. Top- hamachi and lemon. Consumption of raw or uncooked food may increase risk for foodborne illness.
Shrimp tempura and crab meat. Top- salmon (torched), tobiko, spicy mayo, and eel sauce. Consumption of raw or uncooked food may increase risk for foodborne illness.
Shrimp tempura, cream cheese. Top- salmon, avocado, pineapple sauce, and coconut flakes. Consumption of raw or uncooked food may increase risk for foodborne illness.
Spicy salmon, garlic mayo, eel sauce, tobiko and green onion on crispy rice. Consumption of raw or uncooked food may increase risk for foodborne illness.
Spicy snow crab, cream cheese, avocado. Topped with eel sauce and spicy mayo. Deep fried.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Consumption of raw or uncooked food may increase risk for foodborne illness.
Assorted fish on spring mix, mango, avocado, crab salad with mustard soy dressing. Consumption of raw or uncooked food may increase risk for foodborne illness.
Assorted fish, edamame, avocado, tobiko, seaweed salad, cucumber, crab salad. Choice of sushi rice or spring mix. Consumption of raw or uncooked food may increase risk for foodborne illness.
Assorted sashimi served over rice. Consumption of raw or uncooked food may increase risk for foodborne illness.
With shrimp, avocado, spring mix, tobiko. Topped with fried egg. Consumption of raw or uncooked food may increase risk for foodborne illness.
Served with steamed veggies and side salad.
Stir-fried noodles, cabbage, onions, carrots, broccoli and topped with seaweed.
Brioche bun with yam fries.
Panko crusted cutlet with rice and salad.
Clear broth noodle soup of mushrooms, carrots, onions, and scallions.
Miso marinated grilled salmon.
Thinly sliced beef, onions, tofu, nappa, yam noodles simmered in soy-dash broth.
Thinly sliced beef, carrots, zucchini, mushroom, spinach, sproutsand gochujang sauce.
4 pieces nigiri, 2 pieces gyoza, California rolland your choice of chicken katsu or chicken teriyaki.
California roll, veggie tempura, 2 pieces gyoza and your choice of chicken katsu or chicken teriyaki.
5 pieces sashimi, 4 pieces nigiri, 2 pieces gyoza and your choice of California roll or spicy tuna roll.