Fuji Sushi

Melon flavored soda in a classic marble glass bottle. Fun to open, fun to drink!

Trio of seaweed from Japan over shaved cucumber topped with thin radish slices and kaiwaare sprouts.

Ripe avocado chunks and cherry tomatoes over a spring mix with honey citrus dressing.

Tuna, salmon, hamachi, walu, halibut and ebi sushi over a spring mix salad with wasabi ponzu dressing.

Imitation crab baked in spicy aioli over a spring mix topped with tobiko.

Fresh shredded green and red cabbage, cherry tomatoes and Kewpie mayo dressing.

BBQ grilled tender teriyaki chicken with organic greens.

House made Napa cabbage kimchi and crispy tofu.

House pickled Persain cucumber with shichimi pepper.

Fresh healthy greens, cherry tomatoes, cucumbers and radish lightly dressed in yuzu balsamic viniagrette.

Fresh seasonal fruit dices over mixed greens.

Tender slices of boneless Kobe beef short ribs seared medium rare with garlic ponzu and scallions.

Sashimi snapper blanched in lychee black tea with mango and bell pepper salsa.

Sashimi slices of white tuna seared with black pepper, sweet Maui onion, kariware and tobiko.

Sashimi slices of yellow fin tuna seared with sansho pepper with grated cucumber, ginger ponzu and crispy shallots.

Fresh day-boat sea scallops thinly sliced with truffle oil and shiso red onion salsa.

Sashimi yellow tail thinly sliced with tomato, shiso, olive oil and yuzu pepper ponzu.

Yellow fin tuna.

Big eye tuna.

Blue fin tuna, belly cut.

Albacore.

Albacore, belly cut.

Salmon.

Wild king salmon.

Salmon, belly cut.

Wild king salmon, belly cut.

Trout.

Smoked salmon.

Yellow tail.

Yellow tail, belly cut.

King fish.

Snapper.

Black Sea bream.

Tilapia.

Hawaiian butter fish.

Stripe bass.

Mackerel.

Sea urchin.

Salmon roe.

Fresh lobster claws.

Snow crab claws.

King crab claws.

Sweet ginger vinaigrette shrimp.

Sweet spot prawn.

Caledonia blue prawn.

Flying fish eggs.

Wasabi-flavored fish eggs.

Hebenero-flavored fish eggs.

Japanese-style sweet egg omelette.

Day-boat scallop.

Octopus.

Baby octopus.

BBQ freshwater eel.

Sea salt grilled freshwater eel.

BBQ sea eel.

Sea salt sea eel.

Seared Angus beef tongue.

Angus beef short rib.

Ultimate melted butter of Kobe. No sashimi available.

Kobe beef short rib.

Garlic sauteed eggplant.

Simply blanched with sea salt.

Sweet tofu curd.

Sansho pepper seared ahi tuna with ginger ponzu and crispy shallots.

Yellow tail ceviche with lime, jalapeno and scallion.

Hawaiian-style albacore poke with sweet Maui onion drizzled with soy and shichimi-seven spice.

Black Sea bream and jalapeno tobasco sauce topped with tobiko and drizzled with red chili oil.

King salmon caramelized with honey miso and topped with red onion salsa.

Hawaiian butterfish torched with yuzu pepper aioli, sliced red radish and black tobiko garnish.

Fresh day-boat sea scallop seared with garlic, butter and a dash of salt and pepper.

Japanese-style sweet omelette with caramelized agave nectar. Made by order and served warm.

Trio-color flying fish roe topped with quail egg.

BBQ-grilled sea eel with roasted sesame and sansho pepper.

Kobe beef seared medium-rare with shredded seaweed and Dijon mustard.

King crab claws with house made wasabi cocktail sauce and a lemon wedge garnish.

Lobster claws topped with avocado, spicy aioli, crush macadamia nuts and cilantro.

Fresh sea urchin and organic brown sugar creme bruleed.

Served with salad, radish, kaiware, fresh wasabi, ginger and tamari soy.

Served with salad, radish, daikon, kaiware, shiso leaves, fresh wasabi, ginger and tamari soy.

Two pieces each of yellow fin nigiri, big eye nigiri and albacore nigiri.

Two pieces each of salmon nigiri, ocean trout nigiri, wild king salmon nigiri and smoked salmon nigiri.

Two pieces each of stripe bass nigiri, Black Sea bream nigiri, red snapper nigiri and Hawaiian butter fish nigiri.

Two pieces each of day-boat scallop nigiri, snow crab claws nigiri, king crab legs nigiri and lobster claws nigiri.

Two pieces each of baby shrimp nigiri, sweet ginger shrimp nigiri, sweet spot prawn nigiri and Caledonia blue prawn nigiri with tempura shrimp heads.

Two pieces each of flying fish eggs nigiri, salmon caviar nigiri, sea urchin nigiri and sweet egg omelette nigiri.

Two pieces each of Kobe sirloin nigiri, Angus boneless short rib nigiri and Kobe drippings nigiri (the ultimate melted butter).

Two pieces each of garlic sauteed Japanese eggplant nigiri, asparagus tips nigiri, sweet tofu curd nigiri and daikon radish sprouts nigiri.

Two pieces each of salmon belly nigiri, yellow tail belly nigiri, albacore belly nigiri and blue fin tuna belly nigiri.

Tempura salmon poke roll topped with baked crab salad, spicy aioli, jalapeno and habenero tobiko.

Fresh lobster, cilantro, macadamia nuts, sweet mango and spicy aioli rolled in rice with seaweed on the outside.

Crispy potato bits rolled in rice and topped with salmon and lemon slivers.

Shrimp tempura roll layered with spicy tuna, avocado and unagi sauce. Topped with thinly sliced jalapeno and tobiko.

Prawn tempura with mayo rolled in rice in seaweed, topped with sweet mango slices and walnuts and drizzled with honey and walnuts.

Albacore tempura roll topped with jalapeno, cilantro and habenero pepper salsa.

Spicy tuna poke, unagi and avocado roll topped with tobasco unagi sauce and fenced with togarashi slivers.

Prawn tempura roll topped with crab claws, spicy aioli, thinly sliced jalapeno and habenero tobiko.

Spicy tuna, sweet manila mango and Philadelphia cream cheese roll, fried and topped with teriyaki sweet chili sauce.

Fresh day-boat scallop roll topped with king salmon sashimi and slivers of lemon.

Albacore poke roll topped with sashimi albacore slices and drizzled with garlic ponzu, scallions and tobiko.

King crab, cucumber and avocado rolled in rice and seaweed.

Crab and avocado roll topped with seared salmon belly and volcanic sweet chili sauce.

Classic tempura California roll topped with spicy mayo, unagi sauce, tobiko, scallions and sesame seeds.

Big eye tuna and fresh baby spinach topped with shisho, halibut, truffle oil and pink Himalayan sea salt.

Crab and avocado roll topped with unaagi and unagi and unagi.

Diced walu with spicy mayo and tobiko rolled in rice and seaweed and topped with seared walu sashimi, aioli and black caviar.

Sweet ginger shrimp and grilled asparagus roll, topped with slices of boneless Kobe short rib, homemade cabbage kimchi, scallions and kariwaare sprouts.

Tempura soft shell crab rolled in rice and seaweed and topped with grilled BBQ unagi.

Uni, amaebi, scallop, ikura and king crab rolled in rice and golden soy paper and topped with black caviar and red-hot habenero tobiko.

Fried oysters in shichimi panko, jalapeno slices, Japanese wasabi, curry aioli sauce and rice wrapped with golden soy paper and topped with fresh sea urchin, king salmon caviar, squid and black caviar, drizzled with truffle oil and flakes of edible 24k go

Japanese cucumber in rice and seaweed.

Avocado rolled in rice and seaweed.

Big eye tuna rolled in rice and tuna.

Snow crab, avocado, cucumber and tobiko.

Albacore poke, avocado and cucumber.

Cooked prawn, avocado and cucumber.

Salmon, avocado and cucumber.

BBQ eel, avocado and cucumber.

Tuna, sambal chili, scallions, sesame and kaiwaare sprouts.

Hawaiian butter fish, spicy aioli, cucumber, tobiko and kaiwaare srpouts.

Day-boat scallop, spicy aioli, cucumber, tobiko and kaiwaare sprouts.

Yellow tail, spicy aioli, cucumber, tobiko and kaiwaare sprouts.

Yellow tail, scallions and avocado.

Smoked salmon, avocado and Philadelphia cream cheese.

Prawn tempura, avocado, cucumber and spicy aioli.

Fried soft shell crab, avocado, cucumber, kaiwaare sprouts, macadamia nuts and spicy aioli.

Maui onion and shichimi albacore poke roll topped with Japanese seaweed salad mix.

BBQ eel and Japanese cucumber roll topped with avocado, unagi sauce and sesame seeds.

Snow crab salad and avocado roll topped with tuna, salmon, walu, avocado, halibut and ebi.

Prawn tempura roll topped with BBQ eel, avocado, unagi sauce and sansho pepper.

Snow crab salad and avocado roll topped with king salmon and baked with spicy sweet chili aioli.

Grilled marinated chicken, cucumber, avocado and teriyaki sauce.

Grilled marinated Angus beef, cucumber, avocado and teriyaki sauce.

Grilled marinated salmon, cucumber, avocado and teriyaki sauce.

Tempura crispy tofu, cucumber, avocado and teriyaki sauce.

Tempura sweet yam and avocado wrapped in golden soy paper.

Crispy fried tofu, cucumber, tempura bis and sushi ginger.

Sesame crunchy rice roll topped with sweet tofu curd.

Tempura asparagus and avocado roll topped with Japanese seaweed salad.

Tempura asparagus and cucumber roll topped with garlic sauteed Japanese eggplant and avocado.

Green tea steamed organic soybeans in pod with simple sea salt.

Baby spinach, shiitake mushroom, seaweed and fried tofu in red, white and yellow miso mix.

Mussels, manila clams, scallops, tiger prawns and calamari stewed in spicy crab tomato broth.

Baby spinach blanched in sea salt with sesame dressing.

Thick-cut Japanese sweet yam potato fries tossed with rosemary, shichimi, salt and peppered and served with a curry dip.

Flash-fried tofu cubes in soy dashi broth topped with fish flakes and scallions.

House made shiso chicken Japanese potstickers pan-fried and lightly crispy. Served with a sweet and sour ginger soy dip.

Tender chicken fried in a ten-spice batter of cumin and shichmi and served with a spicy aioli dressing.

Meatballs Japanese-style! Octopus chunks fried in a batter of onion and spices and served with Kewpie mayo and shredded seaweed.

Fresh red tuna cubes marinated with mango chunks over seaweed salad.

Japanese-style shiso Buffalo chicken wings with pickled cucumber.

Garlic sauteed Japanese eggplant coated with teriyaki sweet chili sauce.

Pizza dough baked with cheese, salmon, walu, shiitake mushrooms, thinly sliced jalapeno, kaiiware and tobiko.

Thick udon rice noodles sauteed with kimchi and bacon in creamy sriacha carbonara sauce.

A comforting casserole of minced Kobe boneless short ribs, shredded egg omelette, pickled carrots, Napa cabbage kimchi, cucumber sunomono, spinach salad and shiitake mushrooms.

8 oz. filet of black cod baked tender and flaky with agave nectar miso. The best miso black cod you've ever tasted!

Boneless chicken in a mild curry of onions, carrots, celery and shallots topped with teriyaki hard-boiled egg.

Tender cubes of Angus beef in a mild curry of onions, carrots, celery and shallots topped with teriyaki hard-boiled egg.

Sauteed deep purple Japanese eggplant in a mild curry of onions, carrots, celery and shallots.

Crispy panko fried fillet of chicken thigh in a mild curry of onions, carrots, celery and shallots topped with teriyaki hard-boiled egg.

Whole tiger prawns, scallops, mussels, clams and halibut in a mild curry of onions, carrots, celery and shallots.

Lightly fried organic soft tofu cubes in a mild curry of onions, carrots, celery and shallots topped with teriyaki hard-boiled egg.

Big eye tuna with oshinko, shredded daikon, kaiwaare, radish and cucumber sunomono over sushi rice.

Salmon sashimi with oshinko, shredded daikon, kaiwaare, radish and cucumber sunomono over sushi rice.

Sweet vinegar shrimp and sliced avocado with oshinko, shredded daikon, kaiwaare, radish and cucumber sunomono over sushi rice.

Hawaiian butterfish sashimi with oshinko, shredded daikon, kaiwaare, radish and cucumber sunomono over sushi rice.

BBQ eel with oshinko, shredded daikon, kaiwaare, radish and cucumber sunomono over sushi rice.

A bowl of sashimi happiness.

The perfect blend of soy and cream cheese served with sweet red bean paste and whipped cream.

Mango sorbet, fresh-cut sweet mango, fresh shiso mint and organic honey drizzles.

Ice cream in a light pasty wrap with fresh fruit and whipped cream.

Mini Japanese cream puffs with fresh fruit.

Seasonal fresh fruit with shredded shiso mint, organic honey and whipped cream.