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Yellowtail w/ truffle ponzu.

Blue fin tuna w/ garlic citrus.

Seared bluefin tuna w/ sesame ponzu & crispy onion.

(GF) Alaskan deep sea red crab, avocado, cucumber

Eel, avocado, spicy crab w/ aonori tempura.

Prawn tempura, eel, & avocado.

(GF) Spicy scallop, tobiko, & avocado.

Tamago, eel, shrimp, cucumber, gobo, tobiko, kanpyo, & shiitake.

Yellowtail & Avocado

Assorted seasonal vegetable w/ soy paper wrap.

(GF) Yellowtail & scallions

(GF) Fatty blue fin tuna and scallions.

Gobo, lettuce, cucumber, & tobiko.

Alaskan deep sea red crab, avocado, cucumber and chef's choice of variety fish.

Prawn tempura topped with spicy tuna.

Grilled salmon skin, shiso, cucumber, & gobo.

Salmon tartar & avocado.

Cucumber, avocado, & lime.

Shiso, cucumber, & tobiko.

(GF) Tuna tartar, cucumber, shiso, ginger, w/ chili aioli.

Choice of avocado, cucumber, kanpyo, plum shiso

Satsuma sweet potato & asparagus w/ soy wrap.

w/ avocado

w/ scallions

w/ avocado

Japans- Recommended to add Salmon Roe or Caviar

w/ Aioli and eel sauce

w/cucumber

w/ tobiko

w/ cucumber.

w/ scallions

Poached Asparagus w/ black sesame dressing

Poached cauliflower w/ dashi soy sauce marinated w/ sumo vinaigrette.

w/ Yuzu Dressing

Medley of seaweeds & cucumber w/ tosazu vinaigrette.

Steamed spinach w/ tentsuyu sauce and sesame.

Chef's choice of sashimi over sushi rice.

Chef's choice of 8pcs, 4 kinds assorted and side of rice.

Chef's choice of 5 pcs nigiri sushi and maki.

Filet Mignon

Local organic chicken.

Wild caught- Alaska

Local organic vegetables

Sashimi grade- New Zealand

Vegetarian

Fried w/ seasoned dashi broth.

Grilled filet mignon served w/ broccolini.

(Wild, California) Fried shiokoji marinated Monterey Bay squid, served w/ wasabi aioli.

Fried panko breaded served w/ tartar sauce and karashi mustard.

Steamed & Salted green soy breans

6pcs pan fried chicken & shiso pot stickers w/ chili citrus soy.

Grilled yellowtail collar, served w/ ponzu sauce.

5pcs w/ crunchy garlic chili oil & scallion.

Slow cooked soy braised pork ribs w/ spinach & jidori egg.

Marinated in saikyo miso & grilled served w/ poached broccolini.

Awase miso & dashi broth w/ tofu & green onion.

Sauteed w/ bonita flakes & daikon

4pcs steamed beef & shrimp dumplings, served w/ Japanese spicy mustard.

48pcs

28pcs Nigiri Sushi, and 24pcs Maki Rolls

45pcs

10pcs Assorted Vegetables

6pcs.

Scallop, prawn, & mixed vegetable.

Corn Tempura w/ Matcha Salt

Ginger soy marinated w/ tartare sauce.

Two skewers w/ teriyaki sauce

Spicy seafood miso broth w/ braised roasted pork.

Scallop, prawn, & mixed vegetable fritter.

Local organic chicken

Chef's Creation: $30 & up

3pcs, 3 kinds

8pcs, 4 kinds

10pcs, 5 kinds

3pcs, 3 kinds

3pcs, 3 kinds

3pcs, 3 kinds

3pcs, 3 kinds

Brewed using matcha (green tea powder) from Uji, Kyoto for a distinct deep, green hue. Hoppy and citrusy with a deep lingering green tea finish. (330ml)

Lightly carbonated, bright, refreshing and slightly tart ale brewed using yuzu, a type of citrus fruit. Wonderfully paired with sushi and sashimi. (330ml)

Brewed using kind od sake rice "yamadanishki" this crisp and creamy lager features milk sake like aromas with a clean and dey finish. (330ml)

Asahi Super Dry 0.0% is brewed with precision to very high quality standards under the supervision of Japanese master brewers. (330ml)