deep fried mixed vegetables mushrooms rice paper
deep fried pork ＆ mixed vegetables mushrooms rice paper
slices yellowtail belly, serrano pepper, yuzu-thickened miso
It is not typical dumpling, however, it is bite size of tuna, avocado, wasabi tobiko.
chopped akami tuna, avocado, miso, yuzu sauce
chopped tuna belly, avocado, miso yuzu sauce
About 5 pcs of assorted Premium chef’s choice sushi, no substitution. Pleas note: you won’t get more fish, but different premium fish. It is including daily-imported premium fish from Toyosu Market, Japan.
5 pcs assorted chef’s choice sushi, no substitution.
3 seconds pan fried of Shishito pepper, yuzu salt
About 7 slices of assorted Premium chef’s choice sashimi, no substitution. Pleas note: you won’t get more fish, but different premium fish. It is including daily-imported premium fish from Toyosu Market, Japan.
7 slices assorted chef’s choice sashimi, no substitution.
deep fried rock shrimp, spicy-sour citrus-aioli sauce
Seared sirloin, "blue" a.k.a raw, ponzu sauce
grilled jumbo scallop, mushroom garlic sauce
2 pcs toasted Alaskan King crab legs, spicy mayonnaise
deep fried shrimp, vegetables, house-made tempura dipping sauce
long-shaped Japanese eggplant, akadashi red miso
grilled lean black cod, shiro miso, splash-steam asparagus
4 pcs New Zealand mussel, Hokkaido mayonnaise, tobiko, etc
Extremely limited. Simply grilled yellowtail fin with Mediterranean salt.
Grilled marinated squid, cilantro-soy
broiled soy bean, sea salt
Seared sirloin, "blue" a.k.a raw, ponzu sauce
Grilled rolled beef with Japanese scallion, thick teriyaki sauce
deep fried tofu, daikon, bonito flake, light mirin-soy
6 pcs of steamed shrimp "open" dumpling
5 pcs minced pork + vegetables dumpling, soy vinegar
"The signature": spicy tuna ball [togo version] + torched spicy sauce, tobiko.
Kyuri - Japanese cucumber, sesame dressing, peanut oils, nuts
bok choy, shiitake mushroom, sesame oil
pear, arugula, aged parmesan, roasted sesame dressing
fried salmon skin, cucumber, kaiware sprout, baby green, mizu dressing
fried squid, mixed baby green, garlic-ponzu sauce
crabmeat, cucumber, bean sprout, tobiko, Japanese mayonnaise
mixed seafood, white fish broth
creamy kabocha squash-seafood soup, chowder style.
clear bonito broth, mushroom, spinach, fish cake
nameko mushroom, tofu, scallion, miso broth
soy bean broth, tofu, scallion, seaweed
marinated green seaweed salad, sesame dressing, sesame seed
green vegetables, ginger dressing
OILY Medium Belly part of tuna, usually it is Spain’s blue fin tuna.
Hawaiian young "Yellowtail-like": softer, tastier, and milky compare to regular yellow tail.
Fluke fin. You will never know that different part is different texture and different taste until you try this!
It is New Zealand king salmon. The topping may vary - we encourage chefs’ creativity.
What available for the day. Only the premium one: Santa Barbara, Hokkaido, Alaskan or Canadian. The picture is California Uni
Medium Belly part of tuna, usually it is Spain’s blue fin tuna.
Alaskan King Crab
OILY Belly part of tuna, usually it is Spain’s blue fin tuna. Color, cut and size on the picture may vary.
Hawaiian young "Yellowtail-like": softer, tastier, and milky compare to regular yellow tail.
Fluke fin. You will never know that different part is different texture and different taste until you try this!
It is New Zealand king salmon. The topping may vary - we encourage chefs’ creativity.
MEDIUM Belly part of tuna, usually it is Spain’s blue fin tuna. Color, cut and size on the picture may vary.
Alaskan King Crab
avocado roll, mango roll, AAC (Avocado, asparagus, cucumber) roll
Assorted premium Chef’s choice sushi. It is about 9 pcs. No substitution. It is including daily-imported premium fish from Toyosu Market, Japan.
Assorted premium Chef’s choice sashimi. Rice on the side. It is about 18 slices. No substitution. It is including daily-imported premium fish from Toyosu Market, Japan.
Slices fresh akami tuna over rice.
12 slices of assorted sashimi, 10 pcs of assorted sushi, Dragon roll, spicy tuna roll. All are chef’s choice. No substitution.
7 slices of assorted sashimi, 5 pcs of assorted sushi, tuna roll. All are chef’s choice. No substitution.
Assorted Chef’s choice vegetarian sushi. It is about 6 pcs of sushi and Garden roll. No substitution.
Assorted Chef’s choice sushi. It is about 9 pcs. No substitution.
Assorted Chef’s choice sashimi. Rice on the side. It is about 18 slices. No substitution. The decor may vary to the chef. We encourage chefs’ creativity.
All salmon sashimi, salmon roe over rice.
Assorted premium Chef’s choice sashimi over rice. No substitution. It is including daily-imported premium fish from Toyosu Market, Japan.
assorted Chef’s choice slices of sashimi over rice. No substitution.
tuna belly, scallion
Fried Japanese sweet potato
soft shell crab, lettuce, cucumber, avocado, tobiko
shrimp tempura, lettuce, cucumber, avocado, tobiko
Smoked salmon, cream cheese, scallion
Alaskan King Crab, avocado, cucumber
mock-crab, cucumber, avocado
boiled shrimp, lettuce, cucumber, avocado
Smoked salmon, cucumber, avocado
Avocado, asparagus, cucumber
spicy shrimp, avocado, eel, tuna, salmon, fluke, no rice
shrimp, crab meat salad, crispy spring roll skin
squid, eel, avocado, chuka seaweed salad
shrimp tempura, spicy tuna, red tobiko
tuna, salmon, yellowtail, avocado, tobiko, lettuce, cucumber
tuna, salmon, yellowtail, spicy Alaskan king crab, avocado, black and gold tobiko
Spicy tuna, salmon, toasted eel, avocado, tobiko, eel sauce
fried calamari, avocado, mango, smoked salmon
mango, white tuna, tuna, salmon, yellowtail, avocado
spicy salmon, crunch, white tuna, mango, mango sauce, black vinegar
spicy tuna, crunch, yellowtail, scallion
toasted Alaskan king crab, shrimp, mango, avocado, kanpyo, tuna, no rice
tuna, salmon, yellowtail, avocado, tobiko, crunch, marbled seaweed
fried soft shell crab, eel, avocado, spicy tuna, onion
asparagus, sweet potato, kanpyo, kaiware, avocado
spicy scallop, mango, lobster salad, soybean, black rice
Shrimp tempura, eel, kani, avocado
yellowtail, salmon, jalapeno, fresh scallop, green tobiko
spicy scallop, crunch, avocado, spicy sauce
spicy tuna, crunch, black pepper tuna, avocado
salmon, tuna, mock-crab, white fish, avocado
eel, avocado, cucumber
Slow Pan roasted duck breast sauteed baby bok choy basil sauce. Please allow an additional 20 minutes cooking time.
grilled miso scottish salmon, black rice, asparagus-basil sauce
grilled spicy ahi-tuna, mango salsa, wasabi cream sauce
pan-roasted Chilean seabass, sauteed bok choy, yuzu miso sauce
cold buckwheat, soba dipping sauce
stir fried noodles
noodles soup, vegetables, assorted tempura
Japanese style fried
cold udon, vegetables, tobiko, light spicy mayonnaise
noodles soup chicken vegetables egg shrimp tempura
udon soup, vegetables, tofu skin
Stir fried noodles, kimchi, minced pork
Japanese deep fried OVER rice, egg, onion and scallion
Japanese deep fried "cutlet". Rice on the side
Japanese grilled freshwater eel over rice.
7 slices assorted sashimi and choice of noodle. No substitution.
4 pcs assorted sushi and choice of noodle. No substitution.
Please choose one roll and one noodle from the selection.
Please choose 1 (one) from the selection
Our classic style pokè over rice. shichimi pepper, avocado, scallion, seaweed salad, rice, sesame oil, dark soy sauce
Japanese style fried. rice on the side
Japanese deep fried "cutlet". Rice on the side
Rice on the side
5 pcs of sushi and 5 slices of sashimi, tuna roll. No substitution.
12 slices of sashimi. No substitution. bowl of rice on the side.
5 pcs of salmon sushi, salmon avocado roll. No substitution.
7 pcs assorted sushi, california roll. No substitution.
Please choose 3 (three) rolls from the selection.
Please choose 2 (two) rolls from the selection.
OILY Medium Belly part of tuna, usually it is Spain’s blue fin tuna.
Golden Eye Snapper from Mie region. One of customer favorite. Crisp, tender, flavorful, less oily and interesting texture. The topping may vary - we encourage chefs’ creativity.
Japanese call it a "Celebration fish". It is from Kumamoto region. It is similar to Red Seabream. Flavorful white fish, crispy, less oily. It challenges the sushi chef to cut, otherwise it will be rubbery for wrong way to cut.
People call it Amberjack? Not true. It is from Kouchi region. It is yellowtail like, amberjack like - in between. Crisp, great texture, flavorful, less oily than yellowtail.
Mackerel lover, you must try this! It is from Oita region. Very tasty, bold, interesting texture and flavorful.
Rainbow Trout is NOT salmon. Even it is similar color. The taste is softer, less fishy, creamy and interesting!
Japanese Tiger Prawn from Nagasaki. Extremely limited.
Fluke fin. You will never know that different part is different texture and different taste until you try this!
It is New Zealand king salmon. The topping may vary - we encourage chefs’ creativity.
What available for the day. Only the premium one: Santa Barbara, Hokkaido, Alaskan or Canadian. The picture is California Uni
Medium Belly part of tuna, usually it is Spain’s blue fin tuna.
OILY Belly part of tuna, usually it is Spain’s blue fin tuna. Color, cut and size on the picture may vary.
Golden Eye Snapper from Mie region. One of customer favorite. Crisp, tender, flavorful, less oily and interesting texture.
Japanese call it a "Celebration fish". It is from Kumamoto region. It is similar to Red Seabream. Flavorful white fish, crispy, less oily. It challenges the sushi chef to cut, otherwise it will be rubbery for wrong way to cut.
People call it Amberjack? Not true. It is from Kouchi region. It is yellowtail like, amberjack like - in between. Crisp, great texture, flavorful, less oily than yellowtail.
Mackerel lover, you must try this! It is from Oita region. Very tasty, bold, interesting texture and flavorful.
Rainbow Trout is NOT salmon. Even it is similar color. The taste is softer, less fishy, creamy and interesting!
Fluke fin. You will never know that different part is different texture and different taste until you try this!
It is New Zealand king salmon. The topping may vary - we encourage chefs’ creativity.
MEDIUM Belly part of tuna, usually it is Spain’s blue fin tuna. Color, cut and size on the picture may vary.
ricotta cheese vanilla spring roll deep fried 5 spice sugar crispy noodle green tea coulis
chocolate cake with a soft double rich chocolate center raspberry coulis chocolate sauce vanilla ice cream
Banana vanilla ice cream whipped cream honey sauce chocolate sauce
It is not extra large platter. Omakase is designed for quality, presentation than quantity. You will receive ’enough’ food for one person that includes varieties of daily imported-unique fish, shellfish, and other seafood.
It is not extra large platter of sashimi. Omakase is designed for quality, presentation than quantity. You will receive ’enough’ food for one person that includes varieties of daily imported-unique fish, shellfish, and other seafood.
It is not extra large platter of sushi. Omakase is designed for quality, presentation than quantity. You will receive ’enough’ food for one person that includes varieties of daily imported-unique fish, shellfish, and other seafood.