Boiled soybean lightly salted.

Shrimp dumpling.

Seasonal vegetables deep-friend in light batter.

Shrimp and vegetable.

Pork and vegetable dumpling.

Served with chef tartar sauce.

Fried pork spring roll.

Sauteed bay scallops with tobiko, mayo and wakame.

Sliced rare beef served with ponzu sauce.

Deep-fried soft shell crabs in a light batter.

Fried tofu.

Open-faced mini sandwiches grilled and served with spring mix, mayo and red onion.

Minced spicy tuna on top of a rice bed.

Shrimp in seasoned vinaigrette sauce.

Thinly sliced seared tuna, served with ponzu sauce.

Combination of octopus and shrimp in a vinaigrette sauce.

Thinly sliced seared tuna, served with ponzu sauce.

Tuna, salmon and shrimp with cucumber, lettuce, and flying fish roe wrapped with rice paper and served with spring mix, mayo and red onion.

Lightly battered tuna, deep-fried to rare, served with ponzu sauce.

Thinly sliced fresh tuna, marinated with Korean spicy sauce, served with a quail egg and chopped walnuts.

Our version of "Chowda." Shrimp, scallops and veggies simmered in a miso broth finished with chili powder.

Littlenecks served in a clam and miso broth finished with scallions and seaweed.

Cooked in a clay pot: light broth, noodles, shiitaki mushroom, grilled chicken, tempura shrimp and vegetables and a poached egg.

Plain with wakame seaweed and fish cake.

Fresh mixed greens, avocado, tomatoes, cucumbers and sliced red onion served with ginger dressing.

Avocado, crab stick, flying fish roe and cucumber, mixed with mayo sauce top.

Sliced seared tuna on top of fresh mixed greens, avocado, tomatoes, served with seasoned sauce.

Fresh seaweed seasoned with sesame sauce.

Thin slices of smoked salmon, fresh mixed greens, avocado, tomatoes, cucumbers and sliced red onion served with seasoned sauce.

Grilled salmon on top of fresh mixed greens, avocado, tomatoes, cucumbers and sliced red onion served with seasoned sauce.

Crab stick. Cooked.

Egg omelet. Cooked.

Sweet-fried tofu skin. Cooked.

Shrimp. Cooked.

Squid. Cooked.

Surf clam. Cooked.

Mackerel.

Octopus. Cooked.

Salmon.

Flying fish roe.

Cooked.

Fresh water eel. Cooked.

Yellowtail.

Albacore tuna.

Sea eel. Cooked.

Salmon roe.

Sea urchin.

Tuna.

Sea scallop.

Served with quail egg.

Served with quail egg.

Served with quail egg.

Cucumber. Cooked.

Pickled daikon radish. Cooked.

Plum paste, cucumber and Japanese basil. Cooked.

Shiitake mushroom. Cooked.

Cooked gourd.

Cooked.

Scallion and yellowtail.

Tuna.

Cooked.

Sweet potato tempura. Cooked.

Cooked.

Crabstick, avocado, cucumber and flying fish roe.

Salmon, spicy mayo and scallion.

Salmon skin, cucumber, mountain burdock and scallion topped with bonito flakes. Cooked.

Tuna, spicy mayo and scallion.

Yellowtail, spicy mayo and scallion.

Albacore tuna, spicy mayo and scallion.

Smoked salmon, cream cheese, cucumber and scallion. Cooked.

Tuna, tempura flakes and crushed chili pepper.

Eel tempura, flying fish roe, Japanese basil and spicy mayo.

Eel, cucumber, avocado, cream cheese, mountain burdock and flying fish roe.

Eel and avocado. Cooked.

Eel and cucumber. Cooked.

Tuna tempura with scallion and eel sauce on top. Cooked.

Scallop, tempura asparagus, flying fish roe and spicy mayo.

Smoked salmon, cucumber, sliced onion, avocado and mayo with bonito flakes on top. Cooked.

Spring mix, red onion, asparagus, cucumber and avocado wrapped in soy paper and tomato. Cooked.

Albacore tuna, jalapeno, and scallions topped with wasabi oil and green tea salt. Cooked.

Cucumber, avocado, asparagus, shiitake mushroom and cooked gourd. Cooked.

Crab stick, cucumber, egg omelet, fish powder, shiitake mushroom and cooked gourd. Cooked.

Salmon, lettuce, flying fish roe, avocado and cucumber.

Chicken teriyaki, lettuce, fried onion and mayo. Cooked.

Shrimp tempura, cucumber, avocado, flying fish roe and spicy mayo.

Crab meat, flying fish roe, lettuce, cucumber, avocado, tempura flakes and spicy mayo.

Soft shell crab tempura, avocado, cucumber, flying fish roe and spicy mayo.

Crab stick, avocado, flying fish roe and scallion rolled with yellowtail, deep-fried then layered with rice.

Crab stick, avocado, flying fish roe and cream cheese rolled with salmon, deep-fried, then layered with rice, and served with spicy mayo and sweet sauce.

Fried oysters, tobiko, spicy mayo, avocado and lettuce finished with chef tartar sauce. Cooked.

Eel, cucumber and flying fish roe, wrapped with avocado.

Eel, cucumber, flying fish roe and avocado, wrapped with shrimp.

Asparagus tempura and sliced onion, wrapped with seared beef and avocado.

Lincoln maki with maguro tuna layered inside.

Crab stick, cucumber, avocado and flying fish roe, wrapped with tuna, salmon, shrimp, white fish, yellowtail and avocado.

Shrimp tempura, wrapped with eel and avocado, with flying fish roe and scallion on top.

Spicy yellowtail, cucumber, and tobiko topped with shrimp and spicy sauce.

California roll topped with eel, avocado, tempura flakes, mayo and eel sauce.

Cream cheese, soft shell crab tempura, cucumber and avocado topped with eel and shrimp.

Salmon, lemon, crab, avocado and asparagus tempura topped with roasted garlic, chopped walnuts, red onion and wasabi mayo.

Inside: Spicy tuna, salmon, cream cheese, asparagus and cucumber and tempura flakes. On top of roll: White fish, yellowtail, salmon and avocado, finished with sriracha sauce (mild spiciness).

Spicy tuna, cream cheese, avocado, then roll is deep-fried in tempura batter finished with a sweet and spicy sauce.

Inside: Avocado, spicy mayo, tobiko, tempura flakes topped with jalapeno and a light creamy vinaigrette. Outside: Maguro.

Unagi tempura, avocado and jalapeno inside. Tuna and white fish on top finished with scallions.

Grilled fresh water eel served over rice with eel sauce and sesame seeds.

Japanese style meatloaf pan-seared then finished in the oven. Smothered in teriyaki sauce and served with vegetables and rice.

Japanese style meatloaf baked with a demi-glace and cream sauce finished with mozzarella cheese. Served with vegetables and rice.

Udon noodles stir fried with seasonal veggies and Napa cabbage.

Lightly battered and deep-fried. Served with rice.

Served with rice.

Broiled to perfection and smothered in our own teriyaki sauce. Served with rice and vegetables.

Dipped in a light bread crumb batter and deep-fried with fruit sauce (like a sweet BBQ sauce). Served with salad, vegetables and rice.

Chef's choice of assorted nigiri sushi and 6 pieces of California maki.

Chef's choice of assorted sliced raw fish.

Assorted fresh sashimi over a bed of seasoned sushi rice.

Chef's choice of sushi and sashimi platter, designed for 2 people.

7 chefs special nigiri.

4 pieces of nigiri sushi and 6 pieces of California maki.

7 pieces of sashimi.

3 pieces of sushi and 5 pieces of sashimi.

Fresh water eel grilled and served over a bed of sushi rice.

Udon noodles in a tasty broth.

Served with tempura vegetables.

Udon noodles stir fried with seasonal veggies and Napa cabbage.

Our version of "Chowda." Shrimp, scallops and veggies simmered in a miso broth finished with chili powder.

Pick any 2 maki rolls.

Pick any 3 maki rolls.

Vegetable tempura noodle soup, plus one make roll from combo A.

Comes with garden salad with ginger dressing and a bottle of water.

Japanese mini pancake topped with sweet red bean puree, green tea ice cream and strawberries.

Chocolate ganache outside, inside filled with white and dark chocolate mousse.

Cereal crumb coated.