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Homemade potstickers with ground pork, shrimp and mixed vegetables. Served with a soy vinaigrette.
Blanched soy bean pods sprinkled with sea salt.
Fried edamame, sauteed bacon and shisito peppers, and tempura shiitake mushrooms.
Tempura battered prawns and mixed vegetables. Served with a tempura dipping sauce.
Grilled kalbi beef, crispy rice noodles and cashews in Boston lettuce leaf wraps. Served with Thai vinaigrette.
Calamari marinated with soy and ginger, deep fried and served with spicy ponzu.
Sauteed rib-eye, beef, kani Kama, rice noodles, cucumber and cilantro in a rice wrap. Served with sambal peanut sauce.
Black Mediterranean mussels in a sake butter yaki broth.
Skewered pork belly, chicken and rib-eye beef glazed in teriyaki with bell peppers and onions.
Wontons filled with crab, vegetables, chipotle peppers and cream cheese. Served with plum sauce.
Avocado, ahi tuna and white tuna. Topped with a wasabi vinaigrette.
Torched tuna covered in ground black peppercorns on a bed of daikon. Served with ponzu.
Grilled flour tortillas, stuffed with spicy tuna topped with sashimi style ahi tuna, pico de gallo and Parmesan aioli.
Wasabi infused guacamole topped with sesame soy tuna and tobiko. Served with cucumber slices.
Chef's choice of the best fish cuts of the day.
Salmon, kani Kama, avocado, cucumber, pico de gallo and tobiko mixed with wasabi mayo. Served with shrimp chip.
Octopus, cucumber, wakame and red onion, drizzled with a kimchi vinaigrette.
Seaweed salad. Marinated seaweed served with daikon, carrots and cucumbers.
Squid salad. Marinated squid tossed with sesame oil and chopped vegetables.
Call restaurant for the soup of the day.
Japanese soup made with dashi stock, miso paste, wakame (seaweed), tofu and mushrooms.
Spring mixed greens, cucumber, carrot and tomato topped with a crafted house ginger dressing.
Ahi tuna seared with black pepper tops over a bed of mixed greens, cucumber, carrot, daikon and tomato. Served with a citrus sake vinaigrette.
White tuna sashimi with spring mixed greens, asparagus, daikon, carrot, cucumber and tomato. Served with kimchi vinaigrette.
Peppered beef with spring mixed greens, tomato, cucumber, red onion, rice noodles and carrot. Served with Thai vinaigrette.
Spring mixed greens, baby corn, bean sprouts, carrot, bok choy and cucumber. Served with spicy sesame vinaigrette topped with an orange hoisin glazed grilled salmon filet.
Spring mixed greens, cucumbers, red onion, wonton strips, crispy ice noodles, scallions, mandarin orange and cashews. Topped with grilled chicken and served with teriyaki vinaigrette.
Three-egg omelet with choice of one cheese, vegetable and meat. Served with Screaming Tuna breakfast potatoes.
Smoked salmon, cream cheese, avocado and green onion. Served with srircha Hollandaise sauce. Served with crispy hash browns, toast and two eggs.
Black pepper, seared ahi tuna, jalapeno, Thai and shisito peppers with Screaming Tuna's signature lava sauce. Served with crispy hash browns, toast and two eggs.
Ground cumin, seared ahi tuna, bacon and tomato. Served with toasted cumin aioli . Served with crispy hash browns, toast and two eggs.
Shiitake, portabella and button mushrooms. Served with creamy sake cheese sauce. Served with crispy hash browns, toast and two eggs.
Beef tenderloin, green or red bell peppers and Spanish onion. Served with with Korean steak sauce. Served with crispy hash browns, toast and two eggs.
King crab legs and crispy asparagus. Served with creamy Bearnaise sauce. Served with crispy hash browns, toast and two eggs.
Crawfish, green or red bell peppers, tomato and pepper jack cheese. Served with signature breakfast potatoes.
Ham, green or red bell peppers Spanish onion and cheddar cheese. Served with signature breakfast potatoes.
Kalbi filet seared to temperature and two eggs served with signature breakfast potatoes.
Thai sausages and two eggs served with signature breakfast potatoes.
Three golden brown pancakes topped with powdered sugar, served with a side of fruit.
Three golden brown pancakes loaded with fresh lychee, banana or strawberry. Served with a side of fruit.
Three golden brown pancakes with chocolate chips, chocolate syrup and caramel. Topped with whipped cream and served with a side of fruit.
Giant stack of pancakes loaded with hash browns, onion, green pepper, bacon, Thai sausage, fried eggs and a creamy sake cheese sauce. Served with a side of fruit.
Almond vanilla french toast topped with powdered sugar. Served with a side of fruit.
Sweet coconut jam on toast. Served with signature breakfast potatoes.
Traditional style Japanese rice bowl. Scrambled Japanese egg omelet with onion, scallions, carrots and shitake mushrooms. Served on a bed of rice.
Traditional style Japanese rice bowl. Panko breaded chicken breast and Japanese egg omelet with onion, scallions, carrots and shitake mushrooms. Served on a bed of rice.
Traditional style Japanese rice bowl. Grilled filet mignon and Japanese egg omelet with onion, scallions, carrots and mushrooms. Served on a bed of rice.
Traditional style Japanese rice bowl. Fried tofu and Japanese egg omelet with onion, scallions, carrots and shitake mushrooms. Served on a bed of rice.
Chefs choice of eight pieces of sashimi over a bed of rice. Served with miso soup.
Chef's choice of fish cuts of the day in nigiri sushi and sashimi style. Served with miso soup.
Chef's choice of thirteen sashimi cuts. Served with miso soup.
Two pieces of white tuna seared with basil oil and Parmesan cheese, two pieces of salmon seared with dilli, honey mustard, two pieces of spicy sesame tuna with jalapeno slices, sample of our roll. Served with miso soup.
Chef's choice ten pieces of nigiri sushi, two rolls and one specialty roll. Served with two miso soups.
Seared red snapper with ground pork, onions, bell peppers and ginger sauce. Served with white rice and miso soup.
Cajun seasoned halibut stuffed with a spicy Asian crab cake topped with sweet and spicy soy reduction and wasaabi Dijon mustard. Served with garlic mashed potatoes, seasonal vegetables and miso soup.
Chilean sea bass steamed in a black bean sauce with onions, scallions and shitake mushrooms. Served with tempura hash browns and white rice and miso soup.
Blackened tilapia topped with an edamame succotash. Served with garlic mashed potatoes, seasonal vegetables and miso soup.
Grilled Norwegian salmon glazed in teriyaki sauce. Served with tempura hashed browns, white rice and miso soup.
Ahi tuna seared with black pepper topped with spicy and sweet soy reduction. Served with sauteed vegetables, white rice and miso soup.
Seared diver scallops with sauteed shitake mushroom glaze. Served with garlic mashed potatoes, seasonal vegetables and miso soup.
Sauteed shrimp, scallop, mussel, shitake mushrooms, onions and scallions, tossed in a creamy garlic yuzu sauce with udon noodles. Served with miso soup.
Pan seared 10 oz. beef tenderloin medallions marinated and topped with Korean kalbi sauce. Served with garlic mashed potatoes, seasonal vegetables and miso soup.
Grilled rib-eye beef rolled with asparagus garlic, togarshi and kalbi sauce then glazed with teriyaki sauce. Served with tempura hash browns, white rice and miso soup.
Grilled lamp chop marinated in soy vinaigrette, mustard, seeds, topped with a rich buttery demi glaze. Served with garlic, mashed potatoes, seasonal vegetables and miso soup.
Grilled chicken breast with sauteed bell peppers, topped with teriyaki sauce. Served with garlic, mashed potatoes, seasonal vegetables and miso soup.
Grass fed 10 oz. grilled bone-in filet lightly dusted with togarashi seasoning and smothered with a coriander butter sauce. Served with garlic mashed potatoes, seasonal vegetables and miso soup.
Grass fed 14 oz. ribeye grilled with garlic and white pepper. Served with garlic mashed potatoes, seasonal vegetables and miso soup.
Sweet shrimp. Two pieces.
Shrimp. Two pieces.
Super white tuna. Two pieces.
Yellowtail. Two pieces.
Fluke. Two pieces.
Surf clam. Two pieces.
Squid. Two pieces.
Salmon roe. Two pieces.
Tofu. Two pieces.
Scallop. Two pieces.
Tuna. Two pieces.
Salmon. Two pieces.
Two pieces.
Spicy scallop. Two pieces.
Striped bass. Two pieces.
Red snapper. Two pieces.
Octopus. Two pieces.
Sweet egg. Two pieces.
Flying fish roe. Two pieces.
Fresh water eel. Two pieces.
Two pieces.
Roll with blanched asparagus.
Roll with julienned cucumbers.
Traditional style roll with sliced avocados.
Tempura battered chicken with a touch of sesame soy and mayo.
Crabstick, avocado and cucumber.
Asparagus, kappa (cucumber) and avocado.
Tuna roll.
Traditional salmon roll.
Scallops, tobiko, tempura flakes and spicy mayo.
Tempura scallops and avocado topped with mango salsa.
Tuna and avocado topped with wasabi mayo.
Roasted garlic, spicy crabstick and avocado.
Yellowtail, scallions and jalapeno.
Tuna, tempura flakes and spicy mayo.
Eel and avocado. Topped with sweet soy reduction.
Shredded king crab, tempura flakes and spicy mayo.
Japanese, hot mustard, wasabi, asparagus and tuna.
Smoked salmon, cream cheese and scallions.
Salmon, tamago and avocado, topped with unagi and sweet soy reduction sauce.
Flash fried spicy tuna, sweet soy reduction sauce and tempura flakes.
Cucumber, avocado and crabstick topped with salmon.
Tempura shrimp, avocado and cucumber.
King crab, avocado and cucumber.
Spider maki. Soft shell crab, daikon, carrot and cucumber. Served with ponzu.
Eel and cucumber topped with sliced avocado and sweet soy reduction.
Tempura hash topped with spicy hash brown stuffing, sliced avocado, lava sauce and wasabi mayo.
Crabstick, cucumber, daikon and carrot topped with avocado and four pieces of the chef's choice cut of the day.
Tempura shrimp topped with spicy tuna, sliced avocado, lava sauce and sweet soy reduction. Served with wasabi mayo and srinacha.
Soft shell crab, crabstick cucumber and avocado topped with spicy tuna, wasabi mayo and sweet soy reduction.
Tempura shrimp, crab stick and cucumber topped with eel, avocado and sweet soy reduction.
Shrimp tempura spicy king crab and eel topped with tobiko tempura flakes and sweet soy reduction.
Shrimp tempura, crabstick and cucumber topped with spicy scallops, tobiko and a lava sauce.
Asparagus, tempura hash brown with mixed vegetables and wasabi mayo topped with seared Australian wagyu garlic and scallions.
Tempura scallions, avocado and cream cheese topped with spicy crabstick, wasabi mayo and sweet soy reduction.
Crabstick avocado and Cajun tempura white fish topped with spicy crawfish.
Tempura lobster and asparagus topped with spicy king crab, tokiko and garlic butter.
Shrimp, tempura, spicy crabstick, roasted garlic and wasabi. Topped with seared tuna and avocado.
Tempura scallops, cream cheese, avocado and spicy kani Kama.
Shrimp, kani Kama, cucumber and eel.
Shrimp, spicy crab, eel and tobiko.
Shrimp, spicy crab, wasabi, avocado and seared tuna.
Soft shell crab, cucumber, avocado and spicy tuna.
Shrimp, kani Kama, cucumber and spicy scallop.
Ebi. Individual piece.
Maguro. Individual piece.
Tako. Individual piece.
Individual piece.
Individual piece.
Nama sake. Individual piece.
Escolar. Individual piece.
Hamachi. Individual piece.
Unagi. Individual piece.
Traditional tuna roll.
Traditional salmon roll.
Asparagus, kappa and avocado.
Kani Kama, cucumber and avocado.
Sesame battered chicken.
Tuna, asparagus, wasabi and hot mustard.
Kani Kama, garlic, spicy siracha cream sauce and avocado.
Scallops, spicy mayo and tobiko.
Tuna, tempura and spicy mayo.
Crispy spicy tuna, tempura flakes and eel sauce.
Shrimp, avocado and cucumber.
Shrimp tempura, top with wasabi escolar and lava sauce.
Kani kama, cucumber, avocado and salmon.
Wontons filled with crab chipotle peppers and cream cheese. Served with plum sauce.
Seared diver caught sea scallops over jumbo claw crab hashed browns with a cumin aioli.
Flash fried calamari bites served with an spicy ponzu sauce.
Traditional shrimp or chicken pad Thai served in three tostadas.
Skewered chicken glazed in teriyaki with bell peppers and onions.
Rib-eye kani Kama, rice noodles, cucumber and cilantro in a rice wrap. Served with peanut sauce.
Grilled rib-eye rolled around scallions and bacon then glazed with teriyaki sauce.
Served with an orange hoisin sauce.
Ahi in black pepper, topper with sweet soy reduction sauce, served with sauteed vegetables.
Salmon, onion, shitake mushrooms and scallions steamed in a black bean sauce.
Chilean sea bass, onion, shitake mushrooms and scallions steamed in a black bean sauce.
Salmon, onion, shitake mushrooms and scallions steamed in a lemon miso sauce.
Chilean sea bass, onion, shitake mushrooms and scallions steamed in a lemon miso sauce.
Grilled Norwegian salmon glazed with teriyaki.
Cajun seasoned halibut pan seared and glazed with a shitake sauce.
Tempura battered shrimp and mixed vegetables.
Grilled chicken breast glazed with teriyaki sauce.
Sliced rib-eye beef glazed with teriyaki sauce.
Deep fried breaded chicken breast topped with a scrambled Japanese omelet.
Deep fried breaded pork cutlet topped with a scrambled Japanese omelet.
Udon noodles in a dashi broth, served with shrimp and mixed vegetable tempura.
Pan fried noodles with mixed vegetables with your choice of beef, chicken or shrimp.
Chef's choice of three nigiri sushi pieces and two rolls.