Sushi Room

Shrimp, shumai dumplings, napa cabbage, shemeji and enoki mushrooms.

Shittake mushrooms, tofu and scallions.

Dashi and sesame broth, main lobster, assorted Japanese vegetables. Slow cooked traditional Japanese style.

Lightly fried assorted fish tossed with onions, scallions, sweet mini peppers, tomatoes and finished with ponzu sauce.

Endive spring mix served with ginger dressing.

Marinated seaweed.

Crunchy shrimp tossed with spicy mayo. Served over endive.

Young soy bean topped with Sriracha and sea salt.

Young soy bean topped with sea salt.

Salmon marinated in miso and sake slow grilled to perfection. Served with a side of Japanese brown rice.

Portobello mushrooms and shrimp flambeed in cognac sauce served over vegetable tempura roll.

1/2 deboned chicken with choice of teriyaki or miso sauce. Served with white rice and Japanese eggplant.

12 hours slow roasted pork fall off the bone. Served over wasabi mashed potatoes and drizzled with 10 spice au jus sauce.

Sweet ginger and orange soy marinated rib eye steak with green onions.

Stir fried with rice noodles, eggs and green onions, served with peanut sauce.

Japanese egg noodles served with sauteed vegetables.

Pork belly or braised short rib served with Sriracha slaw on a fried bao bun.

Slow cooked bone in short ribs with a light saki honey glaze sauce.

Shoyu garlic marinated grilled octopus. Tossed with chunks of grilled pear, parsley and olive oil.

Porcini. Homemade portobello dumpling.

Cooked toban style in a cabernet, sake, butter reduction served with crispy wonton.

Topped with a sesame soy BBQ sauce.

Miso marinated seabass.

Crunchy shrimp tossed in a creamy orange yuzu citrus sauce.

Pork ravioli.

Stems from the garlic plant sauteed with sliced ribeye.

Served with sweet chili sauce.

Topped with roasted garlic flakes.

Topped with roasted garlic flakes.

3 pieces shrimp and 5 pieces vegetables.

Young soy bean tossed with coated in chili sauce and sea salt.

Young soy bean topped with sea salt.

Sea salt, truffle oil and garlic soy.

Thin sliced yellowtail served with yuzu soy.

Triggerfish jerky with seven spice mayo.

Spicy tuna or salmon and avocado layered and finished with truffle aioli and fire torched.

Jumbo lump crab, truffle aioli, red tobiko, sweet mini peppers and yuzu lime cilantro sauce.

Seared yellowfin tuna, with orange ponzu sauce.

Legendary prime graded, most exclusive beef in the world.

Thin sliced octopus finished with cilantro pesto, ginger dressing and sea sal.

Tuna and avocado tossed in ginger sesame dressing. Served in endive leaves.

Sliced hokkaido sea scallop topped with chili paste and cilantro with cucumber and tomato garnish and yuzu lemon dressing.

Tuna or salmon marinated in sweet and spicy chili, with daikon, cucumber, seaweed, endive served over rice.

Deluxe sashimi selection over a bed of rice.

Hamachi.

Hamachi.

4 pieces spicy tuna, 4 pieces California roll and 9 pieces sushi.

3 pieces tuna, 2 pieces salmon, 2 pieces yellowtail, 1 piece octopus, 1 piece conch, 2 pieces wahoo.

Rolls: 4 pieces California roll, 4 pieces spicy tuna roll. Sashimi: 3 pieces tuna, 2 pieces salmon, 2 pieces white fish, 2 pieces yellowtail. Sushi: tuna, salmon, yellowtail, white fish, shrimp.

Spicy tuna and avocado topped with krab stick tempura finished with garlic truffle aioli.

Minced tuna, spicy oil, scallions, masago and tempura flakes.

Cucumber, avocado and krab stick topped with tuna, yellowtail and salmon.

Fresh yellow tail, avocado and cilantro topped with jalapeno, spicy mayo torched to perfection.

Minced salmon, masago, scallion and avocado, topped with salmon finished with spicy yuzu soy, truffle oil and crunchy flakes.

Shrimp tempura, avocado and cucumber topped with sesame oil, sweet chili tuna and spicy mayo eel sauce salmon.

Avocado, cucumber and shrimp tempura topped with dynamite tuna and scallops.

California roll topped with baked salmon, whitefish, crab, masago, conch and octopus.

Seabass miso, tempura krab, scallions, avocado, crunchy flakes and sweet miso wrapped in soy.

Spicy tuna and avocado inside. Topped with salmon, avocado and spicy mango aioli.

Spicy mayo and asparagus.

Tuna, salmon, yellowtail, whitefish, scallions and avocado topped with masago.

Salmon, cream cheese and asparagus topped with snapper tempura.

Avocado, cucumber, asparagus, yamagobo and kampy.

Jumbo lump and snow crab with scallions, Napa cabbage and bean sprouts stir fried in a white soy.

Japanese eggplant sauteed in sweet miso topped with sesame seeds.

Moist chocolate cake, crispy outside with a warm fudge center.

New York style cheesecake complimented with fresh bananas prepared tempura style served with vanilla ice cream, strawberries, chocolate and vanilla drizzle.

New York style cheesecake prepared tempura style served with vanilla ice cream, strawberries, chocolate and vanilla drizzle.

Banana and strawberries rolled in our fresh pastry lightly fried. Dusted with powdered sugar.

Japanese style fondant surrounding assorted ice creams finished with a mango puree.

Homemade green tea ice cream wrapped in vanilla pound cake, lightly tempura battered.

Vanilla and chocolate ice cream with strawberries, assorted wafers, m and m's, hershey's chocolate bar, oreo cookies, marshmallows and chocolate syrup.

Fresh strawberries, pears, bananas and mango puree flambeed with plum sake topped with ice cream.