Marinated chicken on skewers.

Tempura battered shrimp and vegetables.

Beef slices wrapped with scallion in teriyaki sauce.

Boiled soybeans with sea salt.

Lightly fried soybeans with sea salt.

Crispy fried tofu with bonito flakes in tempura sauce.

Fried tempura shrimp bites with sweet and spicy sauce.

Mascarpone cheese and honey served with Japanese rice crackers on top.

Marinated and grilled filet in light miso sauce with sauteed broccoli, onion, and tomato.

Marinated and grilled filet in light miso sauce with sauteed broccoli, onion, and tomato.

Lamb chops with shiitake mushroom and asparagus in the apple-sake sauce.

Bacon-wrapped with enoki mushrooms and jalapeños in spicy teriyaki sauce.

Tuna, yellowtail or salmon cubed sashimi with koro sauce and tobiko.

Seared yellowtail with grapefruit, chives, Japanese chili pepper, and daikon radish and grapefruit sauce.

Sesame-marinated salmon sashimi topped with avocado cream sauce and herbs.

Tuna sashimi, potato crisps, pineapple and onion on a bed of organic greens with sesame oil and seaweed salad.

Tuna sashimi rolled with arugula and avocado paste.

Thinly sliced yellowtail topped with jalapeno in yuzu soy sauce.

Marinated chopped tuna with avocado, scallion, and kaiware radish sprouts.

Six pieces of toro sashimi with fresh mango slices, avocado paste, herb mayo, ponzu sauce, and tobiko.

Soy paste soup in homemade bonito dashi broth with tofu, seaweed, and scallions.

Steamed mussels in a light spicy broth.

Mixed field greens, cucumbers, grape tomatoes and avocado with house citrus dressing.

Seaweed with cucumbers.

Crispy calamari, onions, ginger, and grape tomatoes over organic greens with yuzu dressing.

Served hot or cold.

Served hot or cold.

Vegetables, chicken, shrimp tempura, clam, egg, and noodles in a homemade dashi broth.

8 oz. Prime sirloin teriyaki steak.

Grilled chicken breast with teriyaki sauce.

Breaded chicken cutlet served with tonkatsu sauce.

Tempura batter-fried shrimps and vegetables.

Tempura batter-fried shrimps.

Salmon filet grilled with teriyaki sauce.

Marinated and grilled in light miso sauce.

Tempura battered vegetables.

Lightly fried tofu and mixed vegetables with teriyaki sauce.

Maguro.

Hamachi.

Sawara.

Ikura.

Tobiko.

Uni.

Tamago.

Sake.

Ebi.

Hotategai.

Saba.

Hirame.

Ika.

Tako.

Unagi.

Tuna, salmon, yellow tail, avocado, cucumber and crab stick.

Eel, cucumber topped with avocado.

Softshell crab and cucumber with tobiko.

Tuna, yellowtail, salmon, avocado and tobiko.

Lobster tempura, cucumber, and tobiko.

8 pieces of assorted sushi and tuna roll or California roll.

15 pieces of assorted sashimi served with rice.

5 pieces sushi and 9 pieces sashimi with California roll.

10 pieces sushi and 18 pieces sashimi and choice of damo creation roll.

Spicy tuna, spicy salmon, and spicy yellowtail.

Vegetable sushi and cucumber-avocado roll.

Salmon tempura, shiso leaves, chili pepper, garlic, topped with lemon mayo, sundried tomatoes, and kaiware sprouts.

Shrimp tempura and cucumber inside topped with spicy tuna, two types of tobiko and eel sauce.

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

Spicy crunchy salmon and cucumber inside topped with tuna sashimi, scallions, kaiware sprouts, and miso sauce.

Spicy crunchy salmon and cucumber inside topped with tuna sashimi, scallions, kaiware sprouts, and miso sauce spicy salmon and avocado with cornflake crunch inside topped with lightly seared peppercorn tuna, lemon-mayo, eel sauce and scallions.

Shrimp, cilantro, avocado, mango and tempura flakes, topped with sliced mango, fluke, tobiko, ponzu sauce, and lemon mayo.

Yellowtail, jalapeno, and scallion inside topped with lightly seared tuna and yuzu tobiko drizzled with sweet yuzu sauce.

Spicy crunchy salmon with cucumbers and kaiware sprouts inside topped with lobster salad, scallions, eel sauce, and blue curacao-wasabi-mayo sauce.

Rice cracker battered scallop with tomago inside topped with seared marinated yellowtail, french vinegarette and peppercorn mayo garnished with chives.

Shrimp tempura, shiitake mushroom and jalapeno inside, topped with cod roe, fried potato crisps, french vinaigrette, and seaweed powder.

Mango, kaiware, salmon, jalapeño, fried crab sticks, topped with black tobiko, yuzu sauce and spicy mayo.

Shrimp tempura, jalapeno, kaiware sprouts inside, topped with scallop, kiwi slices, yuzu tobiko a Pallini limoncello sauce.

Spicy tuna with rice cracker crunch topped with smoked salmon, jalapeno, french vinaigrette, and tempura flakes.

Sweet potato tempura and shiso leaves topped with shiitake, avocado, crispy chili-garlic, and lemon mayo, with yuzu vinaigrette dipping sauce.