Steamed soybeans sprinkled with sea salt. Vegetarian.

Mixed greens drizzled with house dressing and topped with tomato, kaiware, and wonton strips. Vegetarian.

Raw. Seafood marinated in special sauce and seaweed.

Raw. Seared albacore tuna served over mixed greens with ginger miso vinaigrette.

Seaweed marinated in soy sauce and sesame oil. Vegetarian.

Cucumber and seaweed dressed with a sweet vinegar.

Raw. Assorted fish over spring mix with yuzo miso dressing.

Raw. Eight pieces of the chef's choice.

Cold tofu topped with bonito flakes and seaweed and served with ginger dressing.

Cooked spinach tossed with sesame dressing. Vegetarian.

Soba noodles tossed with edamame, asparagus, white onions, and kaiware in soy dressing.

Raw. Ribeye lightly seared, thinly sliced, and served over white onions and kaiware with ponzu sauce.

Raw. Thinly sliced seasoned seared tuna with micro greens served with garlic ponzu, cilantro aioli, and onion chips.

Raw. Served with ginger salsa ponzu and sliced jalapeño.

Marinated in sake kasu and char-broiled.

Marinated in sake kasu and char-broiled.

Flash-fried rock shrimp tossed lightly with wasabi dressing.

Your choice of 2 skewers.

Crispy calamari strips with wonton chips and wasabi aioli.

Chicken marinated in soy, ginger, and garlic, then deep-fried and served with sweet chili sauce.

Six pieces. Thinly sliced beef rolled with asparagus and green onion and served with caramelized soy reduction.

Grilled beef short ribs with sweet soy ginger glaze.

Japanese potstickers pan-fried and served with spicy soy sauce.

Crispy lightly battered prawns.

Crispy lightly battered vegetables.

Fried tofu cubes served with ginger, scallions, seaweed, and bonito flakes.

Fried tofu with spicy tomato sauce. Vegetarian.

Filled with avocado, tofu, and veggies, then fried crispy. Vegetarian.

Tossed with wasabi oil and kosher salt and served with wasabi aioli. Vegetarian.

Broiled mackerel.

Broiled miso eggplant. Vegetarian.

Limited quantities. Grilled yellowtail or salmon collar served with ponzu sauce.

Tempura soft shell crab, asparagus and avocado topped with spicy tuna, tobiko and spicy sauce.

Tuna, yellowtail, salmon, albacore, spicy sauce cucumber and avocado topped with tobiko.

Shrimp tempura, crab salad and avocado topped with albacore and salsa.

Albacore, asparagus, takuan and avocadoi topped with tuna, avocado, serrano peppers and creamy sesame sauce.

Yama gobo, cucumber, and avocado wrapped with roasted pepper and portabello mushroom, green onion, and jalapeño citrus sauce. Vegetarian.

Alaska King crab, shibazuke, cilantro and cucumber topped with sockeye salmon, avocado, black tobiko, green onion and yuzu citrus sauce.

Raw. Spicy scallops, crab mayo sauce, asparagus and avocado topped with tuna, black tobiko and spicy aioli.

Raw. Tempura shrimp with cucumber topped with spicy tuna and tobiko drizzled with spicy mayo and unagi sauce..

Shrimp tempura, cucumber, and avocado topped with seared snow crab, spicy aioli, and teriyaki sauce.

Raw. Spicy tuna roll wrapped with albacore tuna and topped with 2 spicy sauces, then drizzled with Bacardi 151 rum and flamed.

Raw. California roll topped with assorted fish.

Raw. Spicy tuna, gobo, cucumber and cilantro topped with avocado and albacore, garlic ponzu, green onion and yuzu tobiko.

Raw. Cucumber, jalapeno, lemon slice and cilantro topped with sea scallops and eel sauce, then sprinkled with tonkasu and red tobiko.

Raw. Chopped tuna, chili sauce and cucumber.

Raw. Yellowtail and scallions.

Raw. Yellowtail, cucumber, kaiware, scallions and spicy sauce.

Raw. Shrimp, salmon, asparagus, cucumber, avocado and spicy sauce.

Raw. Salmon, cucumber and avocado.

Raw. Tuna, salmon, yellowtail, cucumber and avocado, served tempura style.

Raw. Unagi, spicy tuna, cream cheese and avocado, served tempura style.

Raw. California roll topped with seared salmon and spicy sauce.

Tempura soft-shell crab, cucumber and jalapeno topped with avocado tobiko and sweet chili aioli.

Tempura soft-shell crab and cucumber topped with eel, avocado and tobiko.

Eel roll topped with avocado and tobiko.

Tempura shrimp and crab covered with tonkasu and eel sauce.

Shrimp tempura and cucumber topped with eel, avocado and sesame seeds.

Tempura soft shell crab, cucumber, avocado, tobiko and spicy sauce.

Crab mayo mix, cucumber and avocado.

Shrimp tempura, cucumber, avocado, tobiko and spicy sauce.

Smoked salmon, cream cheese and cucumber.

Freshwater eel and cucumber.

Tempura asparagus, scallions, cucumber, avocado and kaiware. Vegetarian.

Assortment of mixed veggies. Vegetarian.

Raw. Chef's choice roll with 5 pieces of nigiri.

Raw. Chef's choice roll with 8 pieces of nigiri.

Raw. Chef's choice roll with 10 pieces of sashimi.

Raw. Assorted sashimi served over sushi rice.

Kanpyo roll with 6 pieces of veggie sushi. Vegetarian.

Sockeye salmon.

Red tuna.

Yellowtail.

Snapper.

Horse mackerel.

Purple amberjack.

Sea scallop.

Snow crab.

Salmon.

Salmon roe.

Flying fish roe.

Albacore tuna.

Flounder.

Freshwater eel.

Squid.

Mackerel.

Octopus.

Tiger prawns.

Two pieces. Japanese omelette.

Two pieces. Tofu pouch. Vegetarian.

Two pieces. Vegetarian.

Two pieces. Vegetarian.

Two pieces. Vegetarian.

Two pieces. Vegetarian.

Medium fatty tuna.

Fatty tuna.

King crab.

Blue fin tuna.

Sea urchin.

Sweet shrimp.

Served with sautéed baby bok choy and asparagus with black vinegar, soy, tobanjan, and ginger reduction.

Lightly tempura-battered seafood assortment served with chilled soba noodles and dipping sauce.

Crispy soft shell crab sautéed with ginger, peppercorn, jalapeño, and bell pepper served over sautéed udon noodles.

Two chicken, 2 beef, and 2 vegetable skewers served with teriyaki sauce over scallion rice cakes.

Chicken breast served with Asian vegetables and caramelized soy reduction.

Seasonal special bento with miso king crab soup.

Barbecued freshwater eel with tamago.

Japanese-style curry with carrots, celery, onions, and chicken katsu over rice.

Sautéed with vegetables and mushrooms.

Sautéed with vegetables and mushrooms.

Udon or soba.

Chicken, kamaboko, mushroom, and tempura shrimp with an egg cracked on top.

Udon or soba curry noodle soup.

Seafood, season vegetables, chicken, shiitake mushrooms, and rice noodles in miso broth.