16.9 oz. Pellegrino sparkling water.

Asparagus with sesame paste.

Fried jalapeno, cream cheese, spicy tuna topped with chef special sauce, tobiko & scallions.

Served with Tofu and avocado.

Marinated tuna and wakame salad.

Assorted seafood with cucumber.

Monkfish liver with radish ponzu.

Seared albacore with onion, chili and ponzu.

Yellowtail and avocado with garlic jalapeno vinaigrette.

Grilled eggplant.

Japanese pot stickers.

Japanese pot stickers.

Fried tofu cubes served with tempura sauce.

Fried calamari with onion and jalapeno served with sweet chili sauce.

2 pieces shrimp and mixed seasonal vegetables.

Fried soft shell crab with radish ponzu sauce.

2 pieces fried seasonal fish, avocado and cabbage in corn tortilla.

Minced chicken and shitake mushrooms sauteed with tobanjin sauce.

Grilled and seasoned with shoyu honey miso sauce.

Marinated seabass with saikyo-miso and sake.

Diced-Hawaiian escolar with sweet miso.

Tempura shrimp, and vegetables in a dashi broth.

Clams, shrimp, salmon, scallop in dashi broth.

Marinated seaweed salad.

Romaine heart and cucumber with lemon miso vinaigrette.

Cucumber in vinegar dressing.

Boiled spinach with sesame sauce.

Ebi, tako and cucumber in vinegar dressing.

Seared tuna and avocado salad served with spicy tataki sauce.

2 pieces. Chicken and green onion skewers.

New Zealand lamb seasoned with shoyu honey miso.

2 pieces jumbo tiger shrimp wrapped in applewood smoked bacon.

Thinly sliced, marinated beef short ribs.

Grilled yellowtail colar with radish ponzu.

Sweet miso-sake marinated sea bass.

Grilled tender chicken with teriyaki sauce. Served with salad and rice.

Grilled flat iron Canada beef with teriyaki sauce. Served with salad and rice.

Grilled salmon with teriyaki sauce. Served with salad and rice.

Japanese pot stickers.

Chef's choice nigiri and sashimi.

7 pieces chef's choice nigiri and spicy tuna roll.

12 pieces chef choice fresh fish of the day.

5 pieces chef's choice nigiri and 5 pieces chef's choice sashimi with rainbow roll.

Chef's choice sashimi over sushi rice.

Salmon sashimi & salmon roe over sushi rice.

Toro with green onion & sesame seeds over sushi rice.

Sweet shrimp. 2 pieces.

Shrimp. 2 pieces.

Scallop. 2 pieces.

Salmon roe. 2 pieces.

Mackerel. 2 pieces.

Albacore tuna. 2 pieces.

Japanese red snapper. 2 pieces.

Flounder. 2 pieces.

Eel. 2 pieces.

Amber jack. 2 pieces.

Yellowtail. 2 pieces.

Tuna. 2 pieces.

Salmon. 2 pieces.

Arctic char. 2 pieces.

Octopus. 2 pieces.

Tuna belly. 2 pieces.

Escolar. 2 pieces.

Monkfish.

Squid.

One piece.

Fried oysters.

Crab meat salad.

Fresh Japanese scallop. Two pieces.

Red snapper.

Omelet.

Flying fish roe.

Local sea urchin. Two pieces.

Sea urchin.

Sea urchin with quail egg.

Sea urchin. 2 pieces.

Sweet shrimp. 5 pieces.

Shrimp. 5 pieces.

Scallop. 5 pieces.

Salmon roe. 5 pieces.

Mackerel. 5 pieces.

Albacore tuna. 5 pieces.

Japanese red snapper. 5 pieces.

Flounder. 5 pieces.

Eel. 5 pieces.

Amber jack. 5 pieces.

Yellowtail. 5 pieces.

Tuna. 5 pieces.

Salmon. 5 pieces.

Arctic char. 5 pieces.

Octopus. 5 pieces.

Tuna belly. 5 pieces.

Escolar. 5 pieces.

Per piece.

Sea bream. Five pieces.

Fresh Japanese scallop. Five pieces.

Ocean trout. Five pieces.

Sea urchin.

Sea urchin. Five pieces.

Sea urchin. 5 pieces.

Snow crab and avocado.

Tuna.

Yellowtail and scallion.

Eel and avocado.

Smoked salmon, avocado and cream cheese.

Spicy tuna and cucumber.

Spicy scallop and cucumber.

Soft shell crab.

Fatty tuna.

Grilled salmon skin and cucumber.

Unagi and mango.

Smoked salmon, avocado, and cream cheese

Tuna, albacore and avocado lightly tempura seared and served with lemon ponzu.

Lightly fried tuna roll served with house special spicy sauce, green onions and sesame seeds.

Spicy tuna, hamachi, salmon and avocado wrapped in cucumber, served with ponzu sauce.

Tempura spicy tuna roll served with tobiko and spicy unagi hot sauce.

Snow crab and avocado roll topped with assorted fishes.

Snow crab and avocado roll topped with fresh salmon and thin slices of lemon.

Spicy scallop and snow crab roll topped with hamachi, salmon, tobiko and spicy mayo sauce.

Fresh salmon, cucumber and avocado roll topped with lightly seared albacore tuna and spicy radish.

Tempura shrimp roll topped with unagi and avocado.

Panko fried California roll topped with honey mustard, unagi glaze and tobiko.

Fresh salmon and hamachi roll topped with spicy tuna and bonito flake.

Spicy tuna roll topped with seared tuna and brushed with scallions and garlic honey sauce.

Unagi and avocado roll topped with yellowtail, tuna, shiso and wrapped in soy paper.

Snow crab roll wrapped with salmon, baked with sweet and spicy dressing.

Soft shell crab and cream cheese roll topped with unagi and avocado in spicy mayo sauce.

Spicy scallop and snow crab roll topped with Japanese seaweed salad.

Shrimp tempura and cucumber roll topped with spicy tuna, salmon and albacore.

Spicy Tuna and asparagus, topped with seared yellowtail.

Freshwater eel and avocado, topped with crab and sweet and spicy sauce.

Fried white fish, unagi, cream cheese topped with spicy mayo, unagi sauce, sriracha, tobiko and scallions.

Tempura soft shell crab and cream cheese topped with avocado, salmon, tuna and crunch.

Spicy scallop and snow crab topped with hamachi salmon, tobiko, and spicy mayo.

Snow crab roll wrapped with scallop, baked with sweet and spicy dressing.

Snow crab and mango wrapped with cucumber, served with mango wasabi sauce and tobiko.

Tempura fried king salmon and asparagus with sweet honey drizzle and furikake (Japanese rice seasoning).

Snow crab, cucumber and avocado roll topped with tempura banana.

Grilled asparagus roll topped with tataki beef and green onion in honey garlic sauce.

Tempura shrimp roll topped with snow crab, ranch dressing and tempura crunches.

Fuji apple, cucumber and jalapeno roll topped with buttery escolar, served with cilantro-jalapeno vinaigrette and tobiko.

Mixed seasonal vegetables.

Tempura sweet potato roll topped with grilled eggplant.

Avocado, cucumber, oshinko and tamago.

Sweet bean curd skin.

Omelet.

Cucumber, avocado, asparagus and spinach.

Cucumber wrapped with spinach and avocado served with sesame sauce.

Tempura eggplant, asparagus and sweet potato.

Grilled asparagus, eggplants, mushroom and zucchini.

Tempura sweet potato toll topped with grilled eggplant.

Japanese pot stickers.

Vegetable pot stickers.

Lightly salted soybeans.

5 pieces of chef's choice nigiri and choice of tekka maki, spicy tuna roll, California roll, or kappa maki.

12 pieces of chef's choice sashimi.

Assorted fresh sashimi over sushi rice, avocado.

Choice of two items, served with mis soup, salad, and rice.

Organic New Zealand green shell mussels baked in spicy mayo sauce.

Calamari served with lemon shichimi spice jalepeno served with sweet chili sauce.

Large black tiger shrimp and assorted vegetables served with tempura sauce.

Marinated seabass in salkyo miso and sweet sake.

Pan seared hokaido scallop with garlic and butter.

Miso soup with clams, tofu, scallions and seaweed.

Served in sake garlic broth.

Snow crab wrapped with fresh salmon and topped with tobiko and quail egg.

Tuna, albacore and salmon lightly served and splashed with garlic sauce.

Sliced yellowtail and avocado served with garlic jalapeno ponzu sauce.

Seared white tuna served with sweet onion and radish ponzu sauce.

Seared thinly sliced beef served with sweet onion and radish ponzu sauce.

Two tacos. Fried seasonal fresh fish in corn tortilla with avocado, red onions, cabbage and cilantro jalapeno sauce.

Two tacos. Mixed seafood in corn tortilla with avocado, cucumber and mango salsa.

Minced chicken and shitake mushroom saute with "tobanjin" sauce served in lettuce cup.

Diced ribeye beef sauteed with mushrooms and pineapple.

Ribeye beef marinated in spicy togarashi oil and served with sweet onion jalapeno vinaigrette.

Pan seared duck breast drizzled with balsamic miso vinaigrette.

Tasmanian salmon baked in honey sauce served with grilled asparagus.

Hawaiian ahi tuna marinated with sweet sake cajun and served with mango salsa.