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Lightly fried kung pao style with roasted cashews and crisp noodles.
Orange-ginger marmalade dipping sauce.
Grand marnier beurre blanc.
Lemongrass-red curry aioli.
Spicy tuna, shrimp, kani kama, cream cheese, tempura fried, eel sauce, flying fish roe.
Soy dipping sauce, wakame, wasabi aioli.
Thai sweet chili butter sauce, maldon sea salt.
Tempura fried roll of tuna, kani kama, cream cheese, vegetables.
Tomatoes and fresh cilantro over French baguette.
Spicy coconut milk broth, garlic, basil.
Island style.
Virginia - delightful salty and mild flavors half dozen, simply raw, with cocktail sauce, horseradish and sake ginger mignonette.
Half-dozen, topped with artichokes, spinach, bacon, parmesan, hollandaise sauce.
Horseradish cocktail sauce, wasabi aioli.
Iceberg lettuce, bacon, red onion, blue cheese dressing, tomato vinaigrette.
Romaine, Caesar dressing.
Beefsteak tomatoes, mozzarella, fresh pesto, with balsamic drizzle.
Mixed greens, cherry tomatoes, cucumbers, jicama, radish, carrots, roasted pumpkin seeds, Asiago cheese, rice wine vinaigrette.
Lemongrass red-curry aioli, wasabi mashed potatoes.
Cocktail sauce, hand-cut fries.
Orange-ginger marmalalade dipping sauce, jasmine rice.
Teriyaki glazed. Wasabi mashed potatoes.
1 1-4 lb. Alaskan king crab legs, wood fire-grilled, wasabi mashed potatoes.
Crab fried rice, grand marnier burre blanc.
Torn herbs, citrus hoisin, over lump crab-infused forbidden black fried rice.
Jumbo 1 1-4 lb. tail.
Thinly pounded, stuffed with fresh spinach and mozzarella, finished with lemon butter sauce and wasabi mashed.
Bourbon sugar cane glazed, wood fire-grilled, caramelized onions and wasabi mashed.
Tumbleweed onions, finished with soy balsamic reduction drizzle and wasabi mashed.
Asian lamb sauce, kaffir lime mint jelly and wasabi mashed.
Flying fish roe.
18 pieces, chef's choice.
Hamachi.
Tako.
5 pieces nigiri, chef's choice.
Wakame, cucumber sunumono seasoned squid, chef's sashimi, flying fish roe.
Uni.
10 pieces chef's choice nigiri and tuna roll.
Masago.
3 kinds of fish, 9 pieces, chef's choice.
Ikura.
Boiled salted soybean.
Masago.
Tako.
Ikura.
Uni.
Unagi.
Flying fish roe.
Sake.
Hamachi.
Ebi.
Smoked salmon, cucumber and cream cheese.
Tuna.
Eel, cucumber and eel sauce.
Tuna and cucumber.
Yellowtail, scallion and smelt roe.
Cucumber, kani-kama, smelt roe, spicy mayo.
Vegetarian.
Tuna and cucumber.
Tempura shrimp, mayo, avocado and smelt roe.
Tempura grouper, onion and mayo.
Cucumber.
Kani-kama, cucumber, salmon, tuna, whitefish and avocado.
Baked white fish, cream cheese, kani-kama, scallion, smelt roe with spicy mayo and eel sauce.
Baked salmon, kani-kama, cream cheese, scallion, masago with spicy mayo and eel sauce.
Kani kama, cream cheese, asparagus, gobo, avocado - wrapped in tuna garnished with eel sauce, spicy mayo and wasabi tobiko.
Kani-kama, cream cheese, topped with avocado, baked dynamite, scallion, smelt roe and eel sauce.
Kani-kama, asparagus, gobo, avocado, spicy mayo with smelt roe.
Broiled eel, kani-kama, cream cheese, asparagus, battered and tempura fried, eel sauce.
Tuna, cream cheese and smelt roe.
Baked dynamite, gobo, onion, sriracha, topped with tempura crunch, eel sauce, smelt roe, spicy mayo.
Spicy tuna, shrimp, kani-kama, cream cheese, tempura fried. Eel sauce, flying fish roe.
Kani-kama, asparagus, cream cheese, topped with avocado, broiled eel, eel sauce.
Tuna, cream cheese, gobo, asparagus and kani-kama, tempura fried, spicy mayo, topped with smelt roe, scallions, eel sauce.
With chocolate sauce.
Smokey bacon and onions.
Orange slice and grated parmesan.
White cheddar foundue.
Olive oil and crushed red pepper.
With housemade caramel sauce.
With housemade caramel sauce.
Salty caramel ice cream.
Freshly made surprise every night.