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.