Mika's Japanese Cuisine

Lightly battered and deep-fried asparagus, yam, kabocha, mushrooms, green beans, eggplant and broccoli. Served with tempura sauce.

Shiitake, long beans, carrots, asparagus, atsuage tofu and rice noodles wrapped in wheat sheets and deep-fried. Served with special sauce.

Deep fried tofu in a special sauce, garnished with grated daikon and ginger, shredded nori, kaiware sprouts and scallions.

Vegan pot stickers stuffed with cabbage, corn, onion, carrots and wrapped in wheat-based dough. Pan-fried and served with gyoza sauce.

Lightly battered and deep-fried shrimp. Served with tempura.

Lightly battered and deep-fried shrimp and asparagus, yam, kabocha, mushrooms, green beans, eggplant and broccoli. Served with tempura sauce.

Six pieces.

Six pieces.

Six pieces.

Five pieces.

Miso soup with eryngii, shimeji, portobello mushrooms, scallions, tofu and kaiware sprouts.

A small bowl of miso soup with wakame sea vegetable, tofu and scallions.

A variety of marine vegetables including seasoned hijiiki and seaweed with a creamy dressing.

Buckwheat noodles topped with cucumber, red onion, carrots, broccoli, snow peas, snap peas, atsuage tofu, enoki mushroom, pickled burdock, seasoned kampyo gourd and hijiiki sea vegetable, soybeans, yellow and orange peppers, pickled daikon, ginger, kaiware, toasted pine nuts and strawberries. Served with a sesame-oil vinaigrette dressing.

Sliced cucumber and radishes with golden raisins, wakame, silver noodles and organic toasted soybeans. Non-oil rice vinaigrette.

Boiled and lightly salted soybeans.

Cooked ebi and cucumber with special dressing.

Cooked meat and cucumber with special dressing.

Tuna, seaweed salad and spring mix salad with special dressing.

Noodles and tempura are served separately. Served hot: udon or soba in a bowl of light broth. Topped with scallions, kaiware and shredded nori.

Broccoli, cauliflower, atsuage tofu, kabocha, lotus root, zucchini, carrots, snap peas and mushrooms. Served hot: udon or soba in a bowl of light broth. Topped with scallions, kaiware and shredded nori.

Curry sour topped with tofu, kabocha, pearl onions, celery, carrots, broccoli, cauliflower, zucchini, mushrooms and sugar snap peas. Served hot: udon or soba in a bowl of light broth. Topped with scallions, kaiware and shredded nori.

Wakame sea vegetable. Served hot: udon or soba in a bowl of light broth. Topped with scallions, kaiware and shredded nori.

Mushroom medley: shimeji, erygii, portobello and oyster mushrooms. Served hot: udon or soba in a bowl of light broth. Topped with scallions, kaiware and shredded nori.

Plain noodles topped with scallions, kaiware and shredded nori. Served hot: udon or soba in a bowl of light broth.

Seasoned tofu pouch. Served hot: udon or soba in a bowl of light broth. Topped with scallions, kaiware and shredded nori.

Egg noodle with bamboo shoots, tofu, carrots, scallions and zucchini in light broth. Served hot: udon or soba in a bowl of light broth. Topped with scallions, kaiware and shredded nori.

Plain noodles topped with scallions, kaiware and shredded nori. Served cold: udon or soba served cold with a dipping sauce.

Vegetable tempura served with cold noodles. Served cold: udon or soba served with cold with a dipping sauce. Topped with scallions, kaiware and shred nori.

Shrimp tempura, avocado, crab and spicy tuna inside topped with crunchies, eel sauce and spicy mayo.

Crab and avocado inside topped with scallop and special sauce. Baked and sprinkled with tobiko.

Crab and avocado inside, topped with salmon and special sauce. Baked and sprinkled with tobiko.

Spicy tuna and avocado inside, topped with yellowtail, broiled eel and eel sauce.

Shrimp tempura, spicy tuna, crab and cucumber inside, deep fried and topped with tobiko, eel sauce and spicy mayo sauce.

Salmon and avocado inside, topped with red tuna.

Crab and avocado inside, topped with salmon and lemon.

Deep fried jalapeno with spicy tuna, cream cheese and cucumber inside, topped with white tuna, eel sauce and spicy sauce.

Spicy tuna, shrimp tempura, crab and avocado inside, topped with assorted fish, tobiko and eel sauce.

Spicy tuna and cucumber inside, topped with seaweed salad.

Spicy tuna and cucumber inside, topped with white tuna, jalapeno, eel sauce and spicy sauce.

Spicy tuna, crab, avocado and cucumber inside, topped with salmon and red tuna.

Shrimp tempura and cucumber inside, topped with salmon, tuna, crab stick, tobiko, scallions and eel sauce.

Crab and cucumber inside, topped with avocado and eel sauce.

Crab, avocado and cream cheese inside, deep fried and topped with eel sauce.

Soft shell crab, crab and cucumber inside, topped with red tuna, avocado and eel sauce.

Soft shell crab, avocado and cucumber inside, topped with tobiko and eel sauce.

Salmon, cream cheese and avocado.

Shrimp tempura and avocado inside, topped with yellowtail.

Crab and avocado inside, topped with assorted fish.

Shrimp tempura and cucumber inside, topped with broiled eel, avocado, eel sauce and tobiko.

Red tuna and avocado inside, topped with salmon.

Shrimp tempura, crab, avocado and cream cheese inside, topped with tobiko.

Crab and avocado.

Crab infused with Sriracha and avocado.

Yellowtail marinated in hot sauce.

Tuna marinated in hot sauce and cucumber.

Deep fried with spicy tuna and cucumber inside.

Broiled eel and cucumber.

Salmon and avocado.

Yellowtail and scallions.

Salmon.

Tuna.

Shrimp tempura and avocado.

Grilled crispy salmon skin and cucumber.

Spicy tuna and cucumber.

Crab meat and avocado.

Fresh water eel and cucumber.

Grilled crispy salmon skin.

Cucumber.

Pickled daikon.

Seasoned eggplant.

Seasoned shiitake.

Asparagus and yam tempura.

Spinach, atsuage tofu, cucumber, asparagus, pickled daikon, shiitake and pickled ginger.

Asparagus, yam, ginger, avocado and cucumber deep fried and topped with house sauce.

Avocado and cucumber inside, topped with seaweed salad.

Tuna.

Salmon.

Yellowtail.

Albacore.

Snapper.

Scallop.

Spicy hotate.

Octopus.

Eel.

Salmon roe.

Stuffed seasoned tofu pouch.

Cooked sweet egg.

Sweet shrimp.

Flying fish roe.

Nine pieces of assorted sushi. Served with salad and rice.

Six pieces of sushi and California roll or spicy tuna roll. Served with salad and rice.

Vegan roll, cucumber roll and two inari. Served with salad and rice.

Nine pieces. Served with salad and rice.

Nine pieces. Yellowtail slices. Served with salad and rice.

Nine pieces. Salmon slices. Served with salad and rice.

Fifteen pieces. Assorted fresh fish slices. Served with salad and rice.

Assorted sashimi over sushi rice. Served with salad and rice.

Chef's special assortment of sashimi and sushi. Served with salad and rice.

Lightly battered and deep fried yam, kabocha, broccoli, zucchini, carrots, cauliflowers and onions. Served with salad and rice.

Seasoned organic brown rice topped with broccoli, carrots, cauliflower, shiitake, zucchini, snap peas, astuage, tofu, kabocha, hihiki, pickled daikon, spinach and ginger. Served with salad and rice.

Marinated chicken with house made teriyaki sauce. Served with salad and rice.

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

Marinated, stir-fried beef with carrots, broccoli, zucchini and onions. Served with salad and rice.

Deep fried chicken cutlet with katsu sauce. Served with salad and rice.

Deep fried pork cutlet with katsu sauce. Served with salad and rice.

Marinated, grilled chicken, carrots, broccoli, mushrooms, snap peas, zucchini and cauliflower with hot chili sauce. Served with salad and rice.

Grilled yellowtail collar with ponzu sauce. Served with salad and rice.

Grilled salmon collar with ponzu sauce. Served with salad and rice.

Fresh pineapple chunks, lightly sweetened and served with green tea sauce and azuki bean sauce.

Lightly sweetened fresh pear, served with vanilla flavored organic soy milk and green tea sauce.

Deep fried organic banana, topped with green sauce and azuki bean sauce.

A warm bowl of sweetened azuki beans and mochi rice cake.

Chocolate mousse cake made with unbleached wheat flour, cocoa, tofu and vegan chocolate chips.

Soy-based vanilla ice cream topped off with green tea sauce and azuki bean sauce. Garnished with pineapple chunks.