Sushi Ari

Stuffed jalapeno with spicy tuna, crab meat, cream cheese panko batter-fried house sauce.

Tempura style calamari steak.

Boiled and lightly saited soy bean.

Sauteed edamame bean in garlic and chili.

Deep-fried pork dumpling eight served with tangy soy sauce.

Tempura fried brussels sprout, house sauce.

Stuffed mushroom 2 with spicy tuna, krab meat, cream cheese panko batter-fried, house sauce.

Batter-fried assorted vegetable.

Seasoned hiyashi seaweed.

Seasoned soft calamari salad.

Mix green salad with zesty house dressing.

Ahi tuna cube and cucumber in house-made poke sauce. Consuming raw or undercooked items may increase your chance of foodborne illness.

Mild soy bean paste soup.

Choice of meat, stir-fried with soft noodle and assorted vegetable.

House selection of nigiri seven pieces and tuna roll.

House selection of nigiri ten pieces and California roll.

House selection of four different kinds of sashimi.

House selection of seven different kinds of sashimi.

Assorted sashimi on a bed of rice with Japanese picked vegetables. Consuming raw or undercooked items may increase your chance of foodborne illness.

Grilled fresh water eel on a bed of rice.

Choice of teriyaki, beef steak, chicken thigh or salmon steak, combination tempura, house selection of nigiri four pieces, tuna roll, seasoned rice ball. Consuming raw or undercooked items may increase your chance of foodborne illness.

Ebi.

Hamachi. Consuming raw or undercooked items may increase your chance of foodborne illness.

Hotate. Consuming raw or undercooked items may increase your chance of foodborne illness.

Ika. Consuming raw or undercooked items may increase your chance of food borne illness.

Ikura. Consuming raw or undercooked items may increase your chance of foodborne illness.

Karai hotate. Consuming raw or undercooked items may increase your chance of foodborne illness.

Karai maguro. Consuming raw or undercooked items may increase your chance of foodborne illness.

Kunsei sake.

Maguro. Consuming raw or undercooked items may increase your chance of foodborne illness.

Saba. Consuming raw or undercooked items may increase your chance of foodborne illness.

Sake. Consuming raw or undercooked items may increase your chance of foodborne illness.

Shiro maguro. Consuming raw or undercooked items may increase your chance of foodborne illness.

Shiromi, Consuming raw or undercooked items may increase your chance of foodborne illness.

Tai. Consuming raw or undercooked items may increase your chance of foodborne illness.

Tako.

Tamago.

Tobiko. Consuming raw or undercooked items may increase your chance of foodborne illness.

Unagi.

Sirloin steak, broiled with teriyak sauce.

Juicy chicken thigh, broiled with teriyaki sauce.

Salmon steak, broiled with teriyaki sauce.

Batter-fried shrimp three and assorted vegetables.

Thinly sliced and spicy marinated pork loin and vegetable.

Marinated thinly sliced rib-eye, onion, clear noodle, stir-fried.

Breaded juicy chicken thigh cutlet. Served with house-made katsu sauce.

In batter-fried California roll. Out crab stick, soy mustard dressing, spicy mayo, unagi sauce, Served in flame.

In avocado.

In salmon and tuna In poke sauce, asparagus. Out avocado, pickled daikon strips, tobiko. Consuming raw or undercooked items may increase your chance of foodborne illness.

In krab, avocado, cucumber. Out tobiko. Consuming raw or undercooked items may increase your chance of foodborne illness.

In grilled freshwater eel, cucumber. Out avocado, unagi sauce, jalapeno mayo, tobiko. Consuming raw or undercooked items may increase your chance of foodborne illness.

In chicken thigh strip, cucumber. Out avocado, unagi sauce.

In tempura shrimp, smoked salmon, cream cheese, avocado, cucumber, pickled veggie. Out crunch flake, jalapeno mayo, unagi sauce.

In tempura asparagus, tempura green onion. Out albacore tuna sashimi, cilantro aioli, tobiko. Consuming raw or undercooked items may increase your chance of food borne illness.

In tempura shrimp, cucumber, tobiko. Out grilled freshwater eel, unagi sauce. Consuming raw or undercooked items may increase your chance of foodborne illness.

In California roll. Out fish cubes and vegetables In dynamite sauce, baked, jalapeno mayo, and unagi sauce.

In batter-fried spicy tuna roll. Out tuna, soy mustard dressing, spicy mayo, unagi sauce, Served in flame. Consuming raw or undercooked items may increase your chance of foodborne illness.

In avocado, cucumber, Japanese pickled veggie, Tamago.

In spicy krab, tempura jalapeno, cream cheese. Out spicy tuna, avocado, unagi sauce, sriracha. Consuming raw or undercooked items may increase your chance of foodborne illness.

In tempura shrimp roll. Out spicy tuna, unagi sauce, potato crunch. Consuming raw or undercooked items may increase your chance of foodborne illness.

In roll. Out yellowtail sashimi, sliced jalapeno, sriracha. Consuming raw or undercooked items may increase your chance of foodborne illness.

In tempura shrimp roll. Out tuna and salmon sashimi, pickled daikon strips. Consuming raw or undercooked items may increase your chance of foodborne illness.

In cucumber.

In California roll. Out salmon sashimi, cream cheese, soy mustard dressing, spicy mayo, unagi sauce, serve in flame. Consuming raw or undercooked items may increase your chance of foodborne illness.

In tempura shrimp, spicy tuna, crab, avocado, cream cheese. Out batter-fried, unagi sauce, jalapeno mayo. Consuming raw or undercooked items may increase your chance of foodborne illness.

In salmon, avocado, cream cheese. Out panko-batter-fried, spicy mayo. Consuming raw or undercooked items may increase your chance of foodborne illness.

In the vegetable roll. Out tuna sashimi cubes In poke sauce, potato crunch. Consuming raw or undercooked items may increase your chance of foodborne illness.

In tempura vegetables. Out crab, tempura scallop, spicy mayo, potato crunch.

In tempura asparagus, tempura green onion. Out tuna sashimi, krab, sriracha, unagi sauce, crunch flakes. Consuming raw or undercooked items may increase your chance of foodborne illness.

In California roll. Out smoked salmon sashimi, pickled daikon strips, tobiko. Consuming raw or undercooked items may increase your chance of foodborne illness.

In spicy tuna roll. Out tempura scallop, cilantro aioli, unagi sauce, potato crunch. Consuming raw or undercooked items may increase your chance of foodborne illness.

In California roll. Out escolar, super white fish, sashimi, jalapeno tobiko. Consuming raw or undercooked items may increase your chance of foodborne illness.

In smoked salmon, avocado, cream cheese.

In California roll. Out four different kinds of sashimi, avocado. Consuming raw or undercooked items may increase your chance of foodborne illness.

In spicy tuna roll. Out tuna sashimi, thinly sliced cucumber. Consuming raw or undercooked items may increase your chance of foodborne illness.

In California roll. Out baby shrimp, krab, Mozzarella In creamy wasabi sauce, baked, unagi sauce.

In crab, avocado, rice In box shape. Out salmon sashimi, thinly sliced lemon, tobiko-citrus dressing. Consuming raw or undercooked items may increase your chance of foodborne illness.

In the spicy salmon roll. Out salmon sashimi, thinly sliced lemon, soy mustard dressing. Consuming raw or undercooked items may increase your chance of foodborne illness.

In salmon, avocado. Consuming raw or undercooked items may increase your chance of foodborne illness.

In spicy salmon, cucumber. Consuming raw or undercooked items may increase your chance of foodborne illness.

In California roll. Out scallop, crab meat In spicy sauce.

In spicy tuna, cucumber, tobiko. Consuming raw or undercooked items may increase your chance of foodborne illness.

In batter-fried soft shell crab, crab, avocado, cucumber, Japanese pickled veggie. Out tobiko. Consuming raw or undercooked items may increase your chance of foodborne illness.

In tuna. Consuming raw or undercooked items may increase your chance of foodborne illness.

In Califonia. Out batter-fried, unagi sauce.

In tempura shrimp, cucumber, tobiko. Out unagi sauce. Consuming raw or undercooked items may increase your chance of foodborne illness.

In California roll. Out cooked shrimp, soy mustard dressing.

In spicy tuna, avocado, rice In box shape. Out tuna sashimi, jalapeno mayo, tobiko. Consuming raw or undercooked items may increase your chance of foodborne illness.

In grilled freshwater eel, cucumber. Out unagi sauce.

In avocado, cucumber, Japanese pickled veggie.

In diced yellowtail sashimi, chopped green onion. Consuming raw or undercooked items may increase your chance of foodborne illness.

In spicy tuna wrapped In seaweed, no rice. Out panko batter-fried, tobiko, unagi sauce, spicy jalapeno mayo. Consuming raw or undercooked items may increase your chance of foodborne illness.

Steamed white rice.

Extra sauce 2 oz.