Rocketfish

Flash cooked with white soy sauce, mirin and shao xing rice wine.

Paired with grated daikon and ginger-soy dipping sauce.

Napped with an oko sauce and a sprinkling of aonari seaweed.

Served with Japanese shishito pepper and seven spices.

Sweet tofu and seaweed in a comforting housemade broth.

Six Pieces. Served with a soy vinaigrette dipping sauce.

Wakame, agar, kikurage mushrooms and gently tossed with Okinawa sea salt.

Pink peppers, jalapeno, shrimp cracker brittle and sambal suka sauce.

On a bed of crispy rice with shao xing peppers, Korean teriyaki and aioli.

Baby shanghai bok choy and karashi hot mustard.

Shimeji, enoki, shiitake mushrooms, Chinese sansho pepper and bonito furikake.

With cucumber, radish, asparagus, baby carrot, quail egg, togarishi pepper flakes and freshly grated wasabi.

Zucchini, eggplant, kabocha squash, asparagus, shishito storm peppers and lotus root.

Two Sliders. Housemade montou bun, served with a sake soy reduction and karashi hot mustard.

Two Sliders. American Kobe beef, butter lettuce, avocado, tomato, coriander honey tartare and sweet soy glaze.

Chicken asparagus, filet mignon asparagus, white prawn and arabiki pork sausage.

Corn fritters, baby spinach, shishito storm peppers and Brussels sprouts.

Pork shoulder, braised kimchi, baby carrot crisp, seasonal vegetables, sushi nori seaweed and Korean miso.

White prawns, organic chicken, egg, sweet tofu, wakame and seasonal vegetables.

With a housemade cucumber marmalade. Served with miso soup, vegetable and green rice.

Butter lettuce and shiso leaf and Korean BBQ sauce. Served with miso soup, vegetable and green rice.

Enrobed in a panko herb crust with oko sauce. Served with miso soup, vegetable and green rice.

With a soy dashi dipping sauce and spicy house aioli. Served with miso soup, vegetable and green rice.

With a lemon caper sauce. Served with miso soup, vegetable and green rice.

Served with a soy ginger dipping sauce. Served with miso soup, vegetable and green rice.

Simply steamed.

With sweet sesame sauce.

Wok flashed in ghost chili oil.

Sweet white miso and baby carrot crisp.

Toybox tomatoes, roasted beets, seasonal fruit and traditional vinaigrette.

With avocado and cucumber.

Traditional crab, avocado and coated with sesame seed.

Rolled with scallions and a spicy aioli.

Tuna, yellow tail, salmon, whitefish, shrimp, avocado, crab, spicy tuna and radish.

Blue crab, flying fish caviar, avocado, lettuce, salsa and lemon aioli.

Eel, avocado, crab, cucumber and tempura shrimp.

Salmon, yellowtail, walu, albacore, scallions and spicy teriyaki.

Tuna, crab, tempura, topped with albacore, cilantro, spicy aioli and sweet unagi glaze.

With fresh radish.

Stuffed with white rice.

With egg, cucumber and tofu.

With asparagus and avocado.

Ahi, yellow tail, salmon, walu, albacore, amber jack and whitefish.

Ahi tuna, salmon, yellow tail, walu and whitefish.

Spicy scallop.

Wild mackerel.

Sake steamed monkfish liver.

Atlantic salmon.

Freshwater eel.

Octopus.

Wild albacore tuna.

Tuna.

Salmon roe.

Yellowtail.

Flying fish roe.

Tender albacore tuna belly.

Cooked shrimp.

Sea urchin.

Served nigiri style.

Sweet shrimp.

Served with white sushi roll (rice wrapped in white soy paper), yum mash and decoratively cut, fresh, seasonal, steamed veggies and one scoop of iced cream or sorbet.

Served with white sushi roll (rice wrapped in white soy paper), yum mash and decoratively cut, fresh, seasonal, steamed veggies and one scoop of iced cream or sorbet.

Served with white sushi roll (rice wrapped in white soy paper), yum mash and decoratively cut, fresh, seasonal, steamed veggies and one scoop of iced cream or sorbet.

Domaine de canton ginger spiked creme Chantilly and torpedo panko brittle.

With a fudge dipping sauce and vanilla bean ice cream.