Premium yellowtail with slices of grapefruit and yuzu vinaigrette.

Fresh slices of tuna and halibut with "onion" soy dressing.

Steamed beets with tomatoes, avocados and mixed green.

With cilantro sauce.

Thin sliced halibut with ginger, carrots, vinaigrette and yuzu.

Grilled chicken on top of green salad with "sesame" soy dressing.

Albacore sashimi with micro vegetable and crispy onion on endive.

Yellowtail sashimi with cilantro and jalapeno ponzu vinaigrette.

Tuna, yellowtail, salmon, albacore, octopus, scallop and diced cucumbers, avocado, celery, tomatoes, grilled bell peppers with Asian salsa and pine nuts.

Roasted garlic chip, sliced jalapeno and onion slices with ponzu garlic oil.

Shrimp and scallop dumplings with sweet rice-approx.

Sea bass, enoki and shiitake mushrooms broiled in soy sauce bonito broth.

Sauteed with soy sauce.

Pan sauteed spicy calamari.

Baked black cod in marinated sweet "saikyo" miso.

Organic assorted baby greens and marinated fried calamari.

Fried tofu with daikon radish in soy sauce bonito broth.

3 pieces of shrimps and 4 pieces of assorted vegetable tempura.

Scallop, chicken and shiitake mushroom wrapped in shiso leaf, then deep fried.

Sauteed of fried eggplant with sweet miso.

Sauteed assorted mushrooms and zucchini with spicy sauce.

With "yukari" and pink salt.

Curry flavored pan fried oysters with cucumber dressing.

Tempura shiitake mushroom stuffed with crab and scallop.

Sauteed of fried shishito with soy sauce.

Marinated Japanese jelly fish and cucumber, Asian pear with tosazu mint vinaigrette.

Live octopus legs with yuzu kosho (spicy yuzu paste), yukari sauce, Japan.

Simmered baby conch. Whelk.

Hotness ranking:.

Assorted seafood with avocado, baby heirloom tomatoes and taragon lime vinaigrette.

Monkfish liver with yuzu-miso and ponzu sauce.

Hotness ranking:.

Marinated sea cucumber with cucumber and seaweed.

2 Pieces. Sea urchin wrapped shiso leaf and tempura with truffle salt.

Crispy organic tofu, bok choy broccoli with crab and assorted mushroom sauce.

With ponzu sauce.

With ponzu sauce.

Fried Japanese eggplant with shrimp and scallop mixture on top.

With tobiko (flying fish roe) and tonburi seeds on top.

With crispy garlic and onion ponzu sauce and cilantro.

With tai (seabream) collar (with ponzu sauce).

4 Pieces. Grilled pink scallop on the half shell with mushroom.

Balsamic vinaigrette soy sauce, basil pesto, chili and shaved parmesan veggiano. .

Fried seasoned gobo roots.

Roasted ginko nuts-15 pieces. Japan.

Simmered sea bream collar with soy sauce.

Chilled soba-noodles with soy sauce bonito broth dipping sauce.

Hot udon-noodles with shrimp and vegetable tempura.

Zaru soba with shrimp and vegetable tempura.

With assorted mushroom miso soup.

Monkfish liver.

Marinated shad, Japan.

Squid.

Aburi hamachi, kanpachi and yellowtail belly. (1pc ea).

Simmered conger eel (sea eel) Japan.

Blue fin toro, bluefin tuna, seared baby bluefin tuna and bigeye tuna.

With seasoned sweet kelp and shiso, sesame seeds.

Chopped wild Spanish mackerel with shibazuke, seasoned sweet kelp and shiso.

Golden eyes premium red snapper (alfonsino) Japan.

Spain.

Sea cucumber, Japan.

Amber jack-premium yellowtail, Japan.

Grounded fresh Japanese horse radish.

Live octopus leg with yuzu kosho, Japan.

With sea urchin, shiso and yukari sauce, Japan.

Hawaii.

Squid, Japan.

Yuzu flavored flying fish roe.

Spain.

Sea bream with yuzu-kosho (spicy) and MT. Himalayan pink salt, Japan.

Seared baby bluefin tuna, Japan.

Shucked jumbo scallop with yuzu kosho and MT. Himalayan pink salt, Japan.

Wild Spanish mackerel, Japan.

With caper and olive salsa.

Seared Japanese mackerel with marinade daikon radish and smoked soy.

Salmon tartare with seasoned seaweed and salmon roe on rice toast.

Jumbo clam with MT. Himalayan pink salt and shiso.

Halibut (fluke) with yuzu-kosho (spicy), shiso and plum sauce on top.

Grilled sea bass and asparagus with soy paper.

Baked salmon roll with soy paper, avocado outside, baked crab dynamite on top.

Spicy tuna roll with tuna, avocado and lemon slices outside with pine nuts, garlic oil ponzu sauce on top.

Shrimp tempura and asparagus inside, spicy tuna and avocado outside with soy paper, Asian sauce on top.

Sushi yuzu special combination thick roll. Tuna, salmon, yellowtail, crab, ikura (salmon roe), yuzu tobiko (flying fish roe) with cucumber, cooked shiitake mushroom and shiso leaf.

Albacore roll with sliced avocado, yellowtail, cilantro, jalapeno, crispy onion and micro green on top with garlic oil ponzu sauce.

Grilled medium rare blue fin toro with shiso, shiitake mushroom, cucumber, avocado flying fish eggs and spicy mayo.

Asparagus, kanpyo squash, gobo, tempura shiitake (egg free) avocado, roasted bell pepper outside with garlic oil ponzu (bonito free) sauce and crispy onion microgreen top.

With soy paper.

Minced yellowtail with green onion, jalapeno and shiso leaf.

Avocado, smelt eggs and soy paper.

With shiso and daikon sprouts.

Minced blue fin toro with green onion, jalapeno and shiso leaf.

Avocado and soy paper with green salad-arugula, asparagus, green beans and edamame.

Ground chicken meat ball, assorted vegetable and tofu with glass noodle soup.

Assorted seafood, vegetable and tofu with glass noodle soup-regular or spicy.

Sukiyaki. Hin sliced Angus ribeye beef, assorted vegetable, and tofu with glass noodle soup.

Chicken with green onion.

Ground chicken meat ball.

Grape tomato wrapped with thin sliced pork.

Asparagus wrapped with thin sliced pork.

Grilled shiitake mushroom with stuffed ground chicken skewers.

Chilean sea bass.

5 pieces of shrimp and 7 pieces of assorted vegetable tempura.

Assorted sashimi.

With "yuzu oroshi-naise".

7 pieces assorted sushi and California roll or spicy tuna roll.

Assorted sashimi over sushi rice.

12 pieces of assorted vegetable tempura.

Marinated with mirin sake and soy sauce, then broiled.

Marinated with sweet "saikyo" miso, then broiled.