Momiji

Manila clams, spinach, scallions and enoki mushroom.

Spicy. King crab, onions, cilantro and habanero tobiko.

Shiitake, tofu, scallions and seaweed.

Poached beets, arugula and shiso in lemon vinaigrette.

Assorted pickled vegetables.

Blanched asparagus with miso vinaigrette.

Blanched spinach with choice of sesame dressing and bonito flakes or kombu dashi and bonito.

Choice of octopus, snow crab or shrimp, wakame and cucumber with sanbaizu.

Tofu, micro greens, red onion, tosaka seaweed and plum paste, dressed with soy mustard sauce and wasabi aioli.

Mixed greens, tomatoes and cucumbers tossed in garlic ponzu soy.

Wakame, suginori and kikuragew- sesame oil and sanbaizu dressing.

Chef's choice nigiri-roll omakase style.

Seasoned pickled veggies, cucumber and cilantro topped with mango avocado and mango shiso sauce.

Tempura green onion and asparagus topped with avocado, cherry tomatoes and sweet chili aioli.

Grilled maitake mushroom with sesame oil and asparagus, topped with roasted red pepper, mango and mango-shiso sauce.

Asparagus, shiitake and fried tofu, topped with portabella mushroom, red bell pepper and mango with cucumber-yuzu sauce.

Salmon skin with cucumber, avocado, tobiko, mayo and teriyaki sauce.

Snow crab mix with cucumber, avocado, sesame seeds and tobiko.

Soft shell crab, crab-mayo mix, cucumber, tobiko and avocado.

Eel with cucumber, avocado unagi sauce and sesame seeds.

Takuan, yamagobo, shibazuke, avocado, cucumber and sesame seeds.

Tamago, spinach, takuan, oboro and kanpyo.

Spicy. Spicy tuna, cucumber and cilantro topped with salmon, yellowtail, tobiko, green onions and a spicy strawberry-habanero sauce.

Spicy. Spicy yellowtail, soy paper, shibazuke, asparagus and cilantro, topped with sockeye salmon, white king salmon, Atlantic salmon, shishito pepper, lime and jalapenos.

Mango, strawberry, tobiko, cucumber and avocado topped with tuna, salmon and spicy blueberry sauce.

Spicy. Creamy spicy salmon, shibazuke, takuan wrapped with sockeye salmon, lime, cilantro, jalapeno and shishito peppers.

Spicy. Spicy tuna, cucumber and avocado topped with tuna, white onions, cilantro and shichimi soy sesame sauce.

Salmon skin and cucumbers topped with avocado, smoked salmon, green onions, sesame seeds and teriyaki sauce.

Creamy scallops and cucumber, topped with tuna, avocado and tobiko.

Tempura green onion and asparagus topped with avocado, cherry tomatoes and sweet chili aioli.

Spicy. Spicy yellowtail, avocado and asparagus topped with seared crab and creamy scallop mix, wasabi and yuzu tobiko, spicy ponzu sauce and wasabi aioli.

Spicy. Spicy yellowtail, cilantro and shibazuke, topped with seared habanero-infused spicy crab mix.

Spicy. Spicy tuna, yamagobo and cilantro, topped with 7-spice seared tuna, habanero masago, citrus-habanero truffle oil, green onions and sesame seeds.

Spicy. Shrimp tempura, avocado, cream cheese, cucumber, topped with smoked salmon, tobiko, sesame, spicy mayo and teriyaki.

Spicy. Spicy yellowtail and cucumber topped with salmon, avocado, jalapeno and spicy mayo.

Spicy. Spicy creamy scallops, cucumber and tobiko topped with salmon, avocado and spicy mayo.

Spicy. Soft-shell crab and cucumber topped with avocado and topped with seared spicy crab mayo mix, jalapeno and tobiko.

Crab-mayo mix, creamy scallops, tobiko and cucumber, topped in soy paper and topped with avocado, sweet chili aioli and soy glaze.

Shrimp tempura, avocado and cream cheese, topped with eel and teriyaki sauce.

Crab-mayo mix, cucumber and avocado topped with half an eel, tobiko, sesame seeds and teriyaki sauce.

Mango, cilantro and bell peppers, topped with tuna and mango-shiso sauce.

Spicy. Eel, avocado, cream cheese and crab-mayo mix fried and drizzled with spicy mayo and teriyaki sauce.

Spicy. Spicy tuna, cilantro, cucumber and yamagobo topped with chopped salmon and tobiko, onions and spicy ponzu.

Spicy. Shrimp tempura, shibazuke and asparagus, topped with seared red crab legs, pico de gallo and Gustavo's devil sauce.

Spicy. Asparagus and crab legs tempura, wrapped with seared albacore belly topped with pico de gallo, habanero citrus sauce and habanero tobiko.

Spicy. Spicy yellowtail, cucumber and avocado topped with salmon, mango, tobiko and habanero ponzu.

Snow crab, seasoned veggies, cucumber and cilantro, topped with sockeye salmon, white king salmon and pineapple-coconut glaze.

Creamy scallops, cucumber and tobiko topped with albacore belly, salmon and avocado.

Scallops, asparagus and avocado wrapped with albacore, kaiso seaweed and garlic ponzu.

Eel and cucumber, topped with seared snow crab and tobiko, with toasted coconut and a pineapple-coconut glaze.

Spicy. Scallop and avocado roll fried and topped with spicy crab-mayo mix, tobiko and soy glaze.

Spicy. Spicy tuna, cucumber, yamagobo and cilantro, topped with chili-seared albacore tuna, garlic ponzu sauce and green onions.

Spicy. Spicy tuna, cucumber and avocado topped with spicy yellowtail, black tobiko and spicy mayo.

Crab-mayo mix, avocado and cream cheese, fried and drizzled with teriyaki sauce and sweet mayo.

Crab-mayo mix, avocado and cucumber, topped with seared salmon, green onion, tobiko, sweet mayo, sweet chili and soy glaze.

Spicy. Spicy tuna, avocado, cilantro and cucumber topped with yellowtail, lime, shishito peppers and jalapeno.

Salmon skin, avocado, cucumber, topped with seared albacore, dressed with black sesame sauce and green onions.

Spicy. Spicy yellowtail, cucumber and cilantro, topped with seared spicy snow crab mix and black tobiko, dressed with jalapeno-citrus sauce, truffle oil and green onions.

Spicy. Shrimp tempura, avocado and spring mix topped with seared albacore belly and dressed with spicy ginger ponzu and green onions.

Spicy. Snow crab legs, roasted bell pepper, portabello mushrooms, topped with sockeye salmon, albacore bellyand tobiko with ponzu sauce and chipotle mayo.

Spicy. Spicy yellowtail, cucumber and asparagus topped with wild white king salmon, lime, tobiko and yuzu citrus sauce.

Salmon, cream cheese and avocado, fried and drizzled with teriyaki sauce and sweet chili aioli.

Creamy scallops and cilantro with Atlantic salmon, sockeye salmon, white king salmon, smoked salmon and ikura.

Spicy. Spicy crab mayo mix, cucumber and cilantro, topped with 7-spice seared tuna, garlic ponzu, shishito peppers and jalapeno.

Spicy. Spicy tuna, avocado, cilantro and cucumber topped with salmon, lime, shishito peppers and jalapeno.

Seasoned pickled veggies, cucumber and cilantro topped w- mango, avocado and mango shiso sauce.

Spicy. Spicy yellowtail, white onions and cilantro, topped with albacore, green onions and citrus yuzu ponzu.

Noodle soup with shrimp, kamaboko and vegetables tempura.

Choice of chicken, seafood, tofu or veggie, stir fried with egg noodles and vegetables.

Choice of chicken, seafood, tofu or veggie, stir fried with udon noodles and vegetables.

Noodle soup with king crab, scallops, clams, shrimp tempura, chicken, kamaboko and vegetables.

White sesame tofu with dengaku miso paste and candied peanut.

Chilled green tea soba noodle with seasonal vegetable tempura.

Braised pork shoulder, fried shishito, karashi.

Tempura-fried maitake mushroom with green tea salt.

House made seasonal vegetable dumplings with ponzu sauce and chili oil.

Sea eel, grilled and basted with sweet soy.

House-marinated ikura over sockeye salmon sashimi and thin noodles.

Monkfish liver, citrus ponzu, cilantro aioli, green onion, tobiko.

Thinly sliced octopus served over cilantro aioli, soy and mustard sauce wing mignonette and capers.

Tuna, onions, cucumbers and sashimi with soy and sesame oil.

Finely chopped Atlantic salmon, black tobiko and chives with wasabi soy mustard sauce.

Yellowtail sashimi, jalapeno, garlic, cilantro with a yuzu citrus ponzu.

Spicy. Choice of thinly sliced salmon or hamachi, drowned in ponzu with jalapenos and tobiko.

Spicy. Tower of tuna, yellowtail, salmon, shrimp and avocado with spicy ponzu, cilantro aioli, tobiko and green onions over sushi rice.

Seared albacore sashimi, bonito flakes, green onions with garlic ponzu.

Spicy. Raw baby octopus marinated in wasabi.

King crab, avocado, snow crab and pico de gallo in yuzu citrus ponzu and cilantro aioli with black tobiko.

Two piece tuna, 2 piece salmon and 2 piece yellowtail.

Finely chopped yellowtail, black tobiko and chives with wasabi soy mustard sauce.

Grilled squid with sea salt and lemon, or with teriyaki .sauce.

With sea salt and lemon.

House-marinated grilled portabella mushroom.

Enoki mushrooms on a bed of seaweed with garlic ponzu.

Beef short ribs with garlic soy glaze, served with taro chips.

Spicy. King crab served with ponzu dipping sauce.

Choice of kanpachi atama, hamachi, sake, sockeye salmon, or ivory salmon collar seasoned and grilled with garlic ponzu dressed wild greens sub wild greens with shishito peppers.

Seasoned and seared albacore with roasted garlic ponzu green onions and diced jalapeno.

Grass fed beef steak with roasted garlic ponzu green onions and diced jalapeno.

Homemade shrimp, scallop and scallion dumplings served with a spicy ponzu sauce.

Lightly seared tuna dusted in 7 spice seasoning with micro-greens, garlic ponzu sauce, cilantro aioli, green onion and tobiko.

Spicy. Squid, jalapeno, ginger, garlic and baby bok choy sauteed with butter and soy sauce.

Marinated in sake kasu, served with saikyo sweet miso.

Spicy. Fried tofu, tomato and okra with sweet and spicy sauce.

With house tempura sauce.

Tamari soy-sesame-mirin marinated, lightly fried.

Served with wild greens and ponzu sauce.

Spicy. Chicken with sauteed veggies in spicy ginger sauce.

With cherry ponzu and wild greens in a creamy sweet chili dressing.

Spicy. Fried tofu in ginger-chili sauce with sauteed veggies.

Fried tofu in house tempura sauce, topped with bonito flakes.

Steamed egg custard with seafood and scallion.

Sake-steamed manila clams with sake ginger butter.

Shiitake, maitake, shimeiji and oyster mushrooms with asparagus sauteed batayaki style.

Chilled green tea soba noodle with seasonal vegetable tempura.

Cucumber sunomono with sanbaizu.

House made seasonal vegetable dumplings with ponzu sauce and chili aioli.

Blanched asparagus wth miso vinaigrette.

Roasted salmon collar, marinated in yuzu-sambaizu (served cold).

Wild from Russia.

Farmed from Hawaii.

Wild from New England.

Marinated in sea salt and honey, pan fried, served over deiced portabella and pear.

Wild from Alaska.

Grilled shimeji, enoki and shiitake mushrooms in garlic ponzu and butter.

salmon skin, umeboshi, shiso and cucumber, topped with Japanese mackerel, green onion and yuzu.

Wild from Japan.

1 piece nigiri of sockeye salmon, ivory salmon and Atlantic salmon belly.

Wild from Canada.

Wild from Alaska.