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Creamy Japanese pumpkin and corn soup topped with chives.
Steamed soybean pods.
Mixed greens topped with ginger carrot dressing.
Assorted wakame seaweed and tofu served with vinaigrette dressing.
Shrimp, octopus, and whitefish with dashi vinaigrette sauce.
Blanched spinach served with black and white sesame dressing.
Thinly sliced seared beef with daikon and carrots withc hives, radish, and kaiware.
Shrimp and squid seasoned with garlic, olive oil, and anchovy.
Panko battered shrimp and crab cake served with a house tartar sauce.
Chopped o-toro tuna served over creamy soft tofu and ceviche sauce, topped with fried spring roll skins.
Thinly sliced yellowtail topped with ceviche, cilantro, and citurs ohba sauce.
Tempura battered fried shrimp and assorted vegetables.
Grilled asparagus wrapped with sliced beef topped with honey pear sauce and shaved almonds.
Grilled yellowtail collar with salt.
Grilled yellowtail collar with teriyaki sauce.
Two pieces of tempura fried Japanese sea bream snapper with fried tofu all in a tempura sauce. topped with chives and momiji oroshi.
Chopped fresh salmon with ceviche sauce and topped with avocado, ikura and sour cream mayo. Served with satsumaimo chips.
Tempura mozzarella cheese, red snapper, and zucchini with dashi sauce.
Without madai.
Grilled chicken with sauteed broccoli, teriyaki sauce in a crispy bowl.
Walnut and rosemary encrusted Norweigan salmon garnished with fried angel hair pasta and skewers of zucchini and cherry tomatoes.
California seabass baked in lemon butter with asparagus, shimeji, and enoki mushrooms.
New York strip steak with ground onions, togarshi vinegar and ponzu sauce.
Wasabi-rubbed 6 oz. filet mignon served over Japanese sweet potato.
Chicken in a teriyaki sauce. Served with seasonal white fish sunomono in Japanese vinaigrette, seasonal chef's choice sashimi, shrimp and vegetable tempura, agedashi tofu, miso soup and rice.
Panko battered chicken flash fried and served with a Japanese bbq dipping sauce. Served with seasonal white fish sunomono in Japanese vinaigrette, seasonal chef's choice sashimi, shrimp and vegetable
Scottish salmon topped with walnut and rosemary and teriyaki sauce. Served with seasonal white fish sunomono in Japanese vinaigrette, seasonal chef's choice sashimi, shrimp and vegetable tempura, age
Tender cuts of New York strip steak in a teriyaki sauce. Served with seasonal white fish sunomono in Japanese vinaigrette, seasonal chef's choice sashimi, shrimp and vegetable tempura, agedashi tofu,
Grilled New York strip steak served with our house made honey miso sauce. Served with seasonal white fish sunomono in Japanese vinaigrette, seasonal chef's choice sashimi, shrimp and vegetable tempur
Assorted cuts of tuna served over a bed of kampyo, gari, unagi, seasoned sushi rice. Served with miso soup.
Tuna, octopus, salmon, whitefish, hamachi, uni, ikura on a bef of kampyo, gari, unagi seasoned sushi rice. Served with miso soup.
Cooked freshwater eel served over kampyo, gari, adn unagi seasoned steamed rice. Served with miso soup.
Chef's assortment of nigiri served with spicy tuna maki. Served with miso soup.
Chef's selection of sashimi and nigiri served with spicy tuna maki. Served with miso soup.
Taste cuts of salmon.
Taste cuts of white fish.
Taste cuts of tuna.
Taste cuts of toro.
Array of infused tobiko.
Yellowtail.
Fatty yellowtail with Japanese yuzu pepper.
Fluke.
Japanese sea bream snapper.
Striped jack
Botan shrimp, head served fried.
Salmon.
Marinated salmon.
Smoked salmon.
Fatty salmon
Lean tuna.
Escolar.
Medium fatty tuna.
Premium fatty tuna.
Torched fatty tuna.
Tuna topped with avocado and wasabi mayo.
Kokkaido scallop.
Crab
Tiger prawn.
Botan shrimp with torched mayo, head served fried.
Octopus.
Sweet egg omelet.
Flying fish roe; black, red, yellow, orange, or wasabi.
Salmon roe.
Sea urchin.
Squid and sea urchin.
Freshwater eel.
Freshwater eel with mountain pepper.
Cherrywood smoked.
Giant squid.
Chopped fatty tuna served gunkkan wrapped in cucumber topped with negi.
Two pieces of spicy octups nigiri wrapped with seaweed.
Two pieces of spicy scallop nigiri topped with avocado and wrapped with seaweed.
Torched sea urchin and scallop.
King salmon, avocado.
Crab, avocado, cucumber.
Shrimp, eel, tamago, spinach, kampyo, shitake.
Carrots, asparagus, shitake, spinach.
Tuna, avocado.
Yellowtail, scallions.
Fatty tuna, scallions.
Smoked salmon, cream cheese, cucumber.
Our California maki topped with assorted seafood.
Smoked toasted salmon skin, kaiware, cucumber, yamagobo.
Fried calamari, kaiware, cucumber, masago, chili sauce.
Shrimp tempura, green onion.
Fried soft shell crab, cucumber, avocado, scallion topped with tuna flakes.
Tempura sweet potato.
Tempura battered, fried shitake.
Freshwater eel, cucumber.
Tempura freshwater eel.
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Spicy tuna, tempura crunch, and jalapeno.
Our Garden maki topped with cucumber and moro-miso, mango, endive and sashyo, avocado and nori paste.
Spicy tuna topped with spicy tako, avocado, spicy mayo and ikura, walnuts, rosemary, cucumber wrapped tempura flakes with wasabi mayo and masago and jalapeno.
Shrimp tempura and tamago topped with slices of unagi and avocado.
Avocado and cucumber topped with madai, ceviche sauce, cilantro and togarashi.
Shrimp tempura and scallions with fresh salmon brushed with ponzu, chivies, black tobiko and momoji oroshi.
Cucumber, avocado, tempura crunch topped with chopped soft shell crab and spicy mayo sauce.
Tuna and mango topped with slices of avocado and traditional koshyu grape sauce.
Akami tuna and hamachi wrapped in soy paper with avocado, cilantro, jalapeno and wasabi infused tobiko topped with sour cream and cherry tomatoes all served atop spicy mayo.
Tempura fried Maine lobster with kampyo, ginger, mango, and avocado topped with harbanero ceviche, capers, cilantro, and sour cream mayo.
Marinated tako, cucumber and tempura crunch topped with spicy tuna drizzled with unagi sauce and wasabi mayo.
Two pieces of smoked salmon and cucumber maki crowned with spicy scallop and spicy mayo and torched.
Soft shell crab, jalapeno and spicy mayo topped with tuna and avocado. Drizzled with unagi sauce and chili sauce.
Udon noodles served with shiitake, green onion, mitsuba, kamaboko, inari age, and tempura crunch.
Organic cha soba noodles with mixed vegetables with konbu brother.
Japanese style beef strips and egg over udon noodles with a seide of shrimp and vegetable tempura.
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Creamy Japanese pumpkin and corn soup topped with chives.
Steamed soybean pods.
Mixed greens topped with ginger carrot dressing.
Assorted wakame seaweed, tofu served with vinaigrette dressing.
Shrimp, octopus, whitefish with dashi vinaigrette sauce.
Blanched spinach served with black and white sesame dressing.
Panko battered fried shrimp.
Japanese vegetarian spring rolls.
Pork and vegetable dumplings
Shrimp and vegetable dumplings.
Japanese style popcorn chicken.
Fried spring rolls filled with mozzarella cheese and spinach.
Balls of breaded octopus with kewpee.
Choice of Spicy Tuna or California along with 10 pieces of Chef's Choice Nagiri.
Choice of two maki.
Grilled chicken with sauteed broccoli and teriyaki sauce. All bento boxes come with a side of house salad with ginger dressing, two pieces of spicy tuna maki, edamame, mashed Japanese sweet potato, s
Walnut and rosemary encrusted Norwegian salmon with teriyaki sauce. All bento boxes come with a side of house salad with ginger dressing, two pieces of spicy tuna maki, edamame, mashed Japanese sweet
Grilled New York strip steak served with homemade honey miso sauce. All bento boxes come with a side of house salad with ginger dressing, two pieces of spicy tuna maki, edamame, mashed Japanese sweet
Taste cuts of salmon.
Taste Cuts of white fish.
Taste cuts of tuna.
Taste cuts of toro.
Array of infused tobiko.
Yellowtail.
Fatty yellowtail with Japanese Yuzu pepper.
Fluke.
Japanese sea bream snapper.
Striped jack.
Marinated mackerel.
Salmon.
Marinated salmon.
Smoked salmon.
Fatty salmon.
Lean tuna.
Escolar.
Chopped fatty tuna served gunkkan wrapped in cucumber topped with negi.
Medium fatty tuna.
Premium fatty tuna.
Torched fatty tuna.
Tuna topped with avocado and wasabi mayo.
Hokkaido scallop.
Crab.
Tiger prawn.
Botan shrimp, head served fried.
Botan shrimp with torched mayo, head served fried.
Two pieces of spicy scallop nigiri topped with avocado and wrapped with seaweed
Octopus
Sweet egg omlet.
Flying fish roe.
Salmon roe.
Sea eel and salt.
Sea eel and sauce.
Freshwater ell.
Freshwater eel with mountain pepper.
Cherrywood smoked
Giant squid.
Two pieces of spicy octopus nigiri wrapped with seaweed
Avocado and cucumber topped with Japanese sea brea, ceviche sauce, cilantro and togarashi.
Spicy tuna with walnuts and rosemary topped with assorted seafood.
Shrimp tempura and tamago topped with slices of unagi and avocado.
Smoked salmon skin toasted, kaiware, cucumber yamagobo.
King salmon and avocado.
Smoked salmon, cream cheese, and cucumber.
King salmon and cream cheese.
tuna spiced with chives and ra-yu, jalapeno, and tempura crunch.
Tuna and chives.
Tuna and avocado.
Fatty tuna and scallions.
Yellowtail and scallions.
Our California maki topped with assorted seafood.
Soft shell crab tempura, cucumber, avocado, scallion, ohba, spicy mayo drizzled with eel mayo.
Fried calamari, kaiware, cucumber, roe, and chili sauce.
Shrimp tempura and green onion.
Crab, avocado, and cucumber.
Shrimp, eel, tamago, spinach, roe, kampyo, and shiitake.
Carrots, asparagus, shiitake, and spinach.
Mango and avocado.
Shiitake tempura.
Freshwater eel and cucumber.
Tempura sushi with freshwater eel, tamago, yamagobo, and spinach.
Sweet Potato tempura.
Udon noodles served with shitake mushroom, green onion, mitsuba, kamaboko, inari age, and tempura crunch.
Organic cha soba noodles with mixed vegetables with a konbu broth.
Japanese style beef strips and egg udon noodles with a side of shrimp and vegetable tempura.
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Pickled radish.
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One piece.
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