Muramoto Downtown

Fresh water eel, cucumber, avocado.

Tempura shrimp, eel, avocado & masago mayo

Tuna, yellowtail, avocado, masago mayo, jalapeno, scallion, tempura crumbs, spicy sauce.

Tempura salmon, cucumber, avocado, sprouts, tobikko, spicy sauce.

Soft-shell & rock crab, cucumber, avocado, masago mayo, tobikko, scallion, spicy sauce.

Tempura shrimp, tobikko, avocado, cream cheese, spicy mayo.

Rock crab, avocado, cucumber, tuna, yellowtail & salmon.

Egg paper, tuna, sweet shrimp, squid, shiso, sprouts, salmon roe, shiso mayo.

Mango, avocado, eel sauce.

Tofu, wakame.

Boiled and salted baby soybeans.

Mix greens, ginger soy vinaigrette.

Mix green, cabbage, herb mix, sesame vnaigrette.

Broccoli, yuzu-miso vinaigrette.

Assoted japanese pickles.

Dujour.

Bok choy

Cauliflower, burdock, radish, chive.

Ginger,creme fraiche, Lotus chip, micro green.

Tempura, eel sauce, yuzu- kosho mayo.

Patato,carrots, onion.

Confit, scallion-miso.

Whole leg, curry salt.

Grilled, mushrooms, kimchi, gochujang moyo, asian BBQ.

Crispy, sweet soy-black vinegar glaze,kimachi.

Mushroom, khale, haccho, miso.

1 Regular roll & 5 pieces of nigiri sushi

1 regular roll & 9 pieces of nigiri sushi

3 Rolls; 1 Regular Roll, 1 Inside-out roll, 1 special roll

5 Different kinds of fish, about 12 pieces

Toro,bluefin, bigeye, yellowfin & albacore nigiri one piece of each.

7 Pieces, 1 roll.

Kihada maguro also called ahi in hawaii.

Bincho maguro seared with seven spice.

Katsuo seared and served with grated ginger.

Sawara skin seared, limited season.

Saba from Japan,salt & vinegar cured

Aji more Like yellowtail than mackerel

Bachi maguro higher quality than kihada.

Hon maguro the highest caliber tuna.

Toro from the fatty parts of hon maguro.

Hamachi young yellowtail, sweet and fatty.

Hirame cured with salt and sake-soaked kelp.

Cold smoked atlantic salmon.

Sake south american, lean and firm.

Uzuki slightly fatty flesh, farm raised.

Tai seared on the skin, sweet lean flesh.

Fatty, oily white fish falsely marketed as tuna.

Mongo ika cooked slightly and served with shiso.

Tako boiled young octopus, chewy and salty.

Ebi boiled and lightly marinated In vnegar.

Hotategai from new england, lightly seared.

Ama ebi raw spot prawn from canada

Zuwai kani cooked snow crab legs

Masago small orange fish eggs

Ikura marinated in sake, soy and mirin.

Tobikko marinated, larger than masago.

Uni sweet and tangy, best when fresh.

Wasabi tobikko ildly spicy roe.

Sesame seeds

Scallion & yellowtail

Marinated gourd

Waasabi

cucumber

Wasabi

Pickled wasabi

Salmon & avocado

Asparagus & shiso mayo.

Tuna & avocado

Crab meat, avocado & cucumber

Scallop, avocado & masago mayo.

Scallion & fatty tuna.

Shrimp & avocado.

Smoked salmon & cream cheese.

Fried salmon skin, cucumber, sprouts, avacado, eel sauce.

Tempura shrimp, masago mayo, eel sauce.

Fried soft-shell Ccab, masago mayo.

Shrimp, masago mayo*, scallion, seven spice & chili oil.

Tuns & spicy mayo.

Fresh water eel, cucumber, eel Sauce.

Vegetable tempura aeasonal vegetables.

Chefs choice7 pieces, 1 roll.

1 Regularr roll & 9 pieces

1 regular roll & 9 pieces of nigiri sushi.

Toro, bluefin, bigeye, yellowfin & albacore nigiri (one piece of each).

3 rolls; 1 regular roll, 1 inside-out roll, 1 special roll

5 different kinds of fish, about 12 pieces.

Any Two Special Rolls

Inari deep fried and marinated in sweet soy.