Lightly dusted in lotus flour and crisp-fried with jalapeño slices & togarashi chili pepper. Spicy.

Prime reserve rib eye traditionally marinated in a Korean sesame-soy ginger dressing with a hint of balsamic roux aioli.

Pacific sea scallops, shrimp & shiitake mushroom sauteed in a Japanese chi-zu sesame aioli over Nishiki rice.

Delicately marinated in a saikyo miso glaze, topped with an Asian pear essence, oven-grilled to a golden finish.

Spicy. A Japanese take on the stuffed jalapeño featuring aji-spicy tuna & cream cheese, flash-fried in a light panko breading and topped with a mango-unagi glaze.

Tiger Prawns in a Japanese coconut-panko breading and served with our Chef’s mango aioli dipping sauce.

Deliciously seasoned and pan-fried chicken & vegetable dumplings.

Spicy. A unique blend of Ahi tuna & spicy cream cheese, panko-fried and topped with our Chef’s original orange spice glaze.

Shrimp & choice vegetables crisp-fried in a light Japanese-style breading.

Tender, buttery yellow tail collar oven-grilled to golden finish and served with a classic ponzu dipping sauce.

Vegetarian. Flash-fried in a garlic butter essence and served with our unique mandarin dipping aioli.

Vegetarian.

Vegetarian.

Vegetarian.

Vegetarian.

Wild Hawaiian Ahi tuna & lime-infused fresh avocado in a superb truffle-ginger balsamic essence.

An enticing arrangement of Atlantic salmon topped with fresh strawberry & cucumber in a Fuji apple-basil vinaigrette.

Baked salmon & crab meat topped with avocado, potato-tobiko chips & eel sauce.

A delectable assortment of truffle-infused salmon & escolar in a yuzu-amarillo reduction.

Spicy. Sashimi-grade yellow tail with a hint of momiji-oroshi & serrano in a cool yuzu-ponzu vinaigrette.

Soup that is made from miso paste.

Delightful chicken dumpling with shrimp, chicken & fresh vegetables in a traditional crystal broth.

Spicy. Aromatic seafood soup with shrimp, squid, mussel & lime essence in a tom-yum broth.

Traditional Chinese egg drop soup in a savory homemade chicken broth.

Vegetarian. Japanese ichimi-goma dressing sprinkled with cherry tomato & candied pecans.

Vegetarian. Fresh seaweed varieties marinated in a sesame dressing.

Tender Japanese calamari with wild vegetables in a savory sesame-mirin dressing.

Baby spring greens, strawberries, sun-dried cranberries, Asian pear essence & organic blue cheese in an apple cider-shiso vinaigrette.

Sake.

Sake-toro.

Cooked.

Akami.

Chu-toro.

Toro.

O-toro.

Tuna that has been seared and seasoned with pepper.

Walu.

Hamachi.

Hamaa-toro.

Hotate.

Cooked and seasoned mollusk.

Unagi.

Ebi. Cooked.

Ama-ebi. Cooked.

Kanikama. Cooked.

Tamago. Cooked.

Ikura.

Tobiko.

Masago.

Saba.

Tako.

Ika.

Spicy. Soft shell crab, ahi tuna & avocado in a balsamic Serrano Japanese mayo.

Spicy crawfish, shrimp tempura, jalapeño & avocado, crisp-fried in an red-tobiko unagi cream aioli.

Cooked. Perfectly seared New York Strip Reserve, crab, avocado, jalapeno & cream cheese

Yellow tail, tuna, salmon, avocado, cucumber, green tobiko and crunch flakes in an orange spice-unagi aioli.

An exquisite blend of scallops, shrimp, crab & unagi oven-baked to perfection and set atop shrimp tempura & avocado.

Bluefin fatty tuna set atop yellow tail, avocado, masago & scallion in our Master Chef’s unique ito-togarashi jalapeno ginger essence.

Shrimp tempura & avocado topped with seared scallop, potato-scallion-garlic chips in a balsamic teriyaki aioli.

Panko-crusted soft shell crab, tobiko, avocado & Japanese daikon & greens in our Chef’s original mandarin-unagi aioli.

Spicy. Escolar, spicy tuna, avocado, cucumber and colorful arrangement of red, black & green tobiko.

Spicy tuna & cucumber inside topped with seared salmon unagi, rainbow mix truffle-balsamic vinaigrette.

Cooked. Salmon, tuna, shrimp, crab, avocado, cucumber & spring greens rolled in rice paper & Thai sambal ponzu essence (rice-less). Spicy.

Bluefin fatty tuna & cucumber in jalapeno-ginger reduction topped with ahi tuna, tobiko & scallions in a Japanese truffle aioli.

Shrimp tempura & cream cheese jalapeno inside golden-fried and topped with spicy tuna.

Spicy. Salmon, avocado inside topped with crab & tobiko lemon zest-orange purée.

Spicy. Crawfish, crab, jalapeño, avocado & cream cheese oven-baked in a spicy mayo-unagi sauce.

Cooked. Fresh cucumber wrapped around crab & avocado in a lemon-infused aioli (rice-less).

Aji-spicy tuna & cream cheese topped with crispy jalapeno in an orange spicy-unagi aioli.

Spicy. Salmon, tuna, yellow tail inside topped with avocado and serrano Sriracha cilantro ponzu sauce.

Spicy crawfish, spicy crab, jalapeno inside topped with spicy tuna.

Snow crab, cucumber, avocado & crunch flakes wrapped with red tobiko.

Crab & avocado inside topped with seared scallop an orange-spice aioli.

Cooked. Shrimp tempura avocado inside topped with crab crunch flakes a Japanese mayo-infused unagi sauce.

Escolar, avocado & cream cheese, flash-fried and topped with tuna and yuzu tobiko in a balsamic-mango puree.

Cooked. Crab, cucumber & avocado.

With fresh cucumber.

Oven-baked eel with avocado.

Yellow tail, masago & scallions.

Cooked. Crab, avocado & crunch flakes.

Soft shell crab, lettuce, masago, avocado.

With cucumber.

With avocado.

Vegetarian.

Cooked. Spicy crawfish & cucumber.

Cooked. Smoked salmon, cream cheese & avocado.

Smoked salmon, cream cheese, masago & jalapeno rolled in soy paper.

Shrimp tempura, cucumber, lettuce, avocado & masago.

Cooked. Vegetarian. Avocado & assorted vegetable tempura.

Cooked. California roll topped with unagi.

Cooked. Unagi roll topped with avocado.

California roll inside topped with 4 kind of fish.

Bluefin fatty tuna in a ginger-infused scallion reduction.

Carefully chosen by our Sushi Chef featuring sushi, sashimi and Spying Ninja roll…all-in-one platter.

Chef-selected fresh sashimi.

A colorful arrangement of our freshest sashimi over sushi rice.

Tender charbroiled freshwater eel filet on a bed of Nishiki rice.

8 pieces of assorted sushi, Hottie Kimono roll and Spider roll.

An assortment of specialbselect sashimi.

Master Chef’s colorful arrangement of premium sashimi.

Lover’s Flame roll, cherry blossom roll, 10 pieces of sushi and 4 pieces of sashimi.

Longhorn roll, the trio roll, lemon zest roll, El Latino roll, 12 pieces of assorted sushi and 4 pieces of sashimi.

Dynamite Spider roll, Spying Ninja roll, The Show-Off roll, Mardi Gras roll, 20 pieces of sushi and 8 pieces of sashimi.

Shrimp & choice vegetables crisp-fried in a light Japanese-style breading.

Chicken breast cutlets in a traditional Japanese panko breading, golden-fried to a crispy finish.

Spicy. Tumbled in the wok with assorted vegetables in a mild yellow coconut curry sauce and sprinkled with coconut & peanut.

A sizzling hot stone pot version of Bi-Bim-Bab.

Spicy. Perfectly seasoned with stone-ground chili pepper & roasted garlic, stir-fried with an assortment of garden vegetables. Add noodles by request.

Prime ribeye intensely marinated in a sesame-soy ginger dressing, thinly sliced and char grilled. Served on a hot iron plate.

Perfectly grilled & smothered in our delectable homemade teriyaki glaze.

Crispy chicken breast tossed in a zesty sun-dried mandarin peel glaze with fresh carrots & snow peas.

Egg noodle dish.

Carefully selected Reserve lamb chops char-grilled in a prestigious Tao soy -ginger curry essence with garlic -butter green bean

Prime reserve cut ribeye traditionally marinated in a sesame-soy ginger dressing, thinly sliced & char-grilled to perfection.

Carefully selected Reserve Lamb Chops char-grilled in a prestigious Tao soy-ginger curry essence with garlic-butter green beans.

Fresh catch filet delicately marinated in a savory saikyo-miso glaze, topped with an Asian pear essence and oven-grilled to a golden finish.

Beef tenderloin & shrimp teppan-grilled with fresh greens in a homemade soy garlic dressing. served on a sizzling iron plate.

Wild Atlantic Salmon center-cut grilled to perfection in an exquisite blend of balsamic teriyaki and Gorgonzola cream aioli.

Perfectly seasoned with stone-ground chili pepper & roasted garlic, stir fried with an assortment of garden vegetables.

Prime ribeye intensely marinated in a sesame-soy ginger dressing, thinly sliced and char-grilled.

Perfectly grilled and smothered in our delectable homemade teriyaki glaze.

Spicy. Tumbled in the wok with assorted vegetables in a mild yellow coconut curry sauce and sprinkled with coconut and peanut.

Crispy chicken breast tossed in a zesty sun-dried mandarin peels with snow peas and carrots.

Chicken breast cutlets in a traditional Japanese panko breading, golden-fried to a crispy finish.

Shrimp & choice vegetables crisp-fried in a light Japanese-style breading.

Carefully selected Reserve Lamb Chops char-grilled in a prestigious Tao soy ginger curry essence.

Beef tenderloin & shrimp teppan-grilled with fresh greens in a soy garlic dressing. served on a sizzling iron plate.

Stir fried rice.

Egg noodle dish.

An assortment of Korean seasoned vegetables, fried egg, seaweed & bits of grilled beef over steamed rice. Served at room temperature.

A sizzling hot stone pot version of Bi-Bim-Bab.

A unique creation of freshest sushi, sashimi and spicy tuna roll … all-in-one platter.

An assortment of our Master Chef’s special-select sashimi.

A colorful arrangement of our freshest sashimi over sushi rice. Served with miso soup.

Tender charbroiled freshwater eel filet on a bed of Nishiki rice.

8 pieces of assorted sushi, Hottie Kimono roll & Spider roll.

Choice of 2 rolls.

Your choice of 3 rolls.

Stir fried.

Spicy.

Spicy. Vegetarian.

Vegetarian.

Vegetarians.