Nozomi Japanese Fusion Restaurant

Organic baby greens with an herb aioli or ginger dressing.

Seaweed salad in a sesame vinaigrette.

Fresh seafood with cucumbers, kaiware, gobo, and seaweed in a spicy ponzu.

Organic baby greens, topped with baked salmon skin in a grapeseed yuzu vinaigrette.

Seared cajun tuna with a bok choy, kaiware salad in a citrus soy dressing.

Assorted seafood in a spicy citrus broth.

Exotic japanese mushrooms in a gingko broth.

Served up with a sweet cucumber vinaigrette.

Asparagus, avocado and micro greens with a wasabi aioli.

Seared scallops with a chipotle sauce.

With an edamame risotto and a soy balsamic glaze.

Japanese style braised baby octopus.

Lobster and shrimp tempura with a sweet and spicy miso aioli.

King crab, shrimp, scallops, clams & mussels steamed in a citrus sake.

Steamed handmade dumplings in a truffle and miso broth.

Thinly sliced baby yellowtail drizzled with a citrus soy olive oil topped with truffles.

Marinated boneless ribs on skewers with a grilled pineapple ring

Fresh scallops topped with a spicy seafood ceviche.

Butter fish marinated in a sweet saikyo miso.

Real japanese kobe seared and drizzled with a garlic oil and ponzu.

Lightly fried tofu with scallions, shitake, and a sweet soy broth.

Battered chicken bites served with a honey aioli.

Pan fried beef and vegetable dumplings.

Baby carrots, cream cheese, gobo, asparagus, kaiware wrapped with bok choy and avocado with ponzu.

Shrimp and seasonal vegetables.

Panko crusted jalapenos stuffed with spicy tuna and cream cheese.

Lightly crisped tofu topped with sauteed japanese mountain vegetables.

Sweet and sour chili dipping sauce.

Crisped in a cajun mochiko.

Steamed shrimp dumplings.

Wrapped around spicy tuna and avocado.

Steamed with sake, butter, shallots, and italian parsley.

Baked yellowtail collar with ponzu.

Panko crusted shoft shell crab with a cucumber gobo salad.

Monkfish pate with a citrus soy sauce.

Topped with our special dynamite mix.

Cubed tuna in a hawaiian style dressing.

Two pieces each of tuna, yellowtail, and salmon sashimi.

Krab and avocado wrapped with halibut baked with a cream sauce.

Kabayakiyuzu buerre blanc.

Topped with jalapeno and ponzu shallots.

Salmon, krab, gobo wrapped with rice paper with an herb aioli.

Rice wrapped with tuna, topped with spicy scallops.

With a homemade tartar.

Green tea buckwheat noodles with dipping sauce.

Breaded chicken and vegetable over a bowl of steamed rice.

Crispy pork cutlet and vegetable over a bowl of steamed rice.

Choice of chicken or beef.

Albacore, salmon, shrimp, uni sushi, stuffed tomato, tuna, salmon, yellowtail sashmi, organic garden salad, 3 piece hula roll, and miso marinated seabass.

Tuna, albacore, salmon, halibut, eel, shrimp sushi & a four piece california roll.

Tuna, yellowtail, albacore, uni, tobiko, surf clam, eel sushi & a four piece spicy tuna roll.

Chu toro, baby yellowtail, red snapper, uni, giant clam, octopus, ikura sushi & a negi toro maki.

Chef's choice of variety catch of the day.

Assorted sashimi on a bed of sushi rice.

Assorted sashimi and organic mixed greens on a bed of rice with our house spicy sauce.

Chef's choice of 6 piece vegetable nigiri & a four piece vegetable roll.

Sushi rice topped wtih tobiko, ikura, and uni drizzled with a butter sauce, cooked and served in a hot pot over charcoal.

Thinly sliced sirloin with galss noodles, yam cake, and vegetable in a delicate soy broth.

Shrimp tempura, krab, and avocado roll topped with seared albacore finished with a fresh mango salsa.

Spicy tuna, krab, and avocado wrapped with shredded potato and deep fried, then topped off with sweet and spicy sauces.

Rice-less roll with albacore, salmon, spicy tuna, spicy scallop, shrimp, avocado, and krab wrapped in soy paper with a masago ponzu.

Krab, avocado, cucumber inside topped with salmon, rolled and baked with our dynamite mix and sauce.

Tuna, yellowtail, salmon, daikon, and green onion wrapped with mamenori and cucumber with our spicy ponzu daikon sauce.

Spicy cilantro tuna roll, topped with fresh tuna, finished with a surf clam ceviche.

Panko fried soft shell crab, cucumber, krab roll topped with ono, finished with a citrus soy sauce and garlic ships.

Seasoned boxed sushi with various toppings served with a side organic garden salad.

Unagi, spicy tuna, krab, cream cheese, avocado roll. The roll is then deep fried and topped with a hot special spicy sauce.

Lobster, krab, avocado and cucumber roll topped with seared kobe and finished with a garlic ponzu.

Shrimp tempura, krab, and avocado roll layered with unagi.

Shrimp tempura, asparagus, cucumber, scallions and spicy sauce topped with salmon and avocado over a ginger avocado sauce.

Shrimp tempura, krab, avocado, roll topped with spicy yellowtail the roll is then baked with a cream sauce and drizzled with kabayaki.

Shrimp tempura, krab, avocado roll, topped with spicy tuna, and a spicy kabayaki sauce, with crushed macadamia nuts and crunchies.

Spicy krab inside with albacore on top and a jalapeno ponzu salsa.

Come up with your own crazy invention and we'll put it together.