Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Chopped scallop, crabmeat, shrimp and scallion mixed with seven spiced mayo rolled up with fresh salmon and oven baked then topped with chili tobiko drizzled with house made unagi sauce
Sunomono with hint of chili, marinatedflounder, japanese red snapper, radish sprout and ginger rolled with seaweed and cucumber served on bed of onion sprouts in ponzu sauce.
Sushi rice wrapped with seaweed topped with creamy shrimp, scallop and cucumber served with fried baby japanese blue crab, orange tobiko and asparagus.
Finely chopped blue fin tuna and atlantic king salmon with chopped oba, masago and chili tobiko in a wasabi-orange emulsion. Blended with chili sauce, served with layers of potato frit.
Tartar of fresh tuna and yellowtail mixed with chives, minced garlic, black and orange tobiko served in citrus seven spiced aioli sauce
Sea urchin rolled up with thin slices of fluke Served with chives, chili daikon radish splashed With citrus soy
Spicy tuna and cream cheese with avocado Wrapped with fillo-dough and oven baked Served with creamy wasabi sauce and Sweet eel sauce
Choice of octopus, shrimp, king crab or chef's combination served with sliced cucumber and sweet mirin vinaigrette
Fresh oyster in sake ponzu sauce served with quail egg and hint of chili and chive
Seared big eye tuna served with tomato, avocado in a garlic and herb dressing, garnished with organic greens and radish sprouts in a yuzu-sesame dressing.
Chef's special sashimi presentation of all types of fresh tuna available.
House soy marinated seared salmon over organic greens and onion sprout in yuzu-sesame dressing with sweet mango puree and sake marinated seasonal fruit.
Soft-shell crab, asparagus and eel wrapped with tuna filet, topped with black tobiko, splashed with chili sauce served in Bacardi 151 fire
Sushi rice wrapped with fresh salmon, oba and soybean sheet topped with chopped seven spices seasoned fresh scallop, shrimp and crabmeat served in house ponzu sauce Appetizers From Kitchen
Enoki mushroom, asparagus, green onion and red bell pepper rolled in filet mignon soaked in teriyaki sauce.
Baked scallops, green, red peppers in spicy sauce quail egg and mozzarella cheese on top
Thin slices of flash grilled filet mignon served on a bed of cucumber drizzled with citrus ginger sauce
Fresh tuna and yellowtail with daikon radish, cucumber, and avocado wrapped in rice paper served with sweet mirin vinaigrette
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Choice of wasabi pork or shrimp dumpling
Deep-fried soft-shell crab in crispy cup served with ponzu sauce
Sautéed shitake mushroom with red wine reduction
Choice of 2 pc shrimp, 3 pc calamari or 3 pc chicken and 4pc vegetable tempura served with balsamic ginger sauce
3pc lobster and vegetable tempura served with balsamic ginger sauce
Seared scallop served with assorted mushroom and drizzled with plum teriyaki sauce
Calamari, tofu, sweet potato noodle and mixed vegetables wrapped in nori then lightly floured and fried served with sweet soy
Crab cake made of minced scallop, blue crab, Peppers, shallot and chive served with hot and Sour mango sauce
Minced scallop, blue crab, red peppers, shallot and chive wrapped in braised, marinated bacon served with plum teriyaki sauce
Half dozen fresh oysters served with ponzu, and a hint of heat
Lobster, Scallop, calamari, shrimp, and vegetables in ginger sauce
Thinly sliced filet mignon, cucumber, tomato, oba and mixed greens wrapped in rice paper served with orange miso sauce
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CHICKEN, SHITAKE MUSHROOM, ASPARAGUS, CALAMARI
TIGER SHRIMP, SCALLOP, TUNA, U 15 SHRIMP, Greens
Fresh spring greens served with creamy ginger dressing
Spring greens and marinated seaweed with orange miso vinaigrette
Sautéed shitake mushroom on a bed of mixed greens served with orange ponzu sesame oil
Grilled chicken with mixed greens served tomato vinaigrette
Thin slices of cucumber, Japanese mint leaves served with orange miso vinaigrette
Diced fresh tuna with mixed greens served with citrus olive vinaigrette Nigiri Sushi
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SIGNATURE NIGIRI
Serve with sautéed shitake mushroom
Serve with grilled enoki mushroom
Serve with sautéed banana peppers
Topped with chili spiced daikon radish, chives served with citrus soy
Topped with grated ginger & chives wrapped with marinated white seaweed
Topped with grated ginger & chives wrapped with marinated white seaweed
Topped with chili spiced daikon radish, chives served with citrus soy
Serve with Sea urchin Rolls
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BLU CORAL SIGNATURE MAKI
Unagi over spicy scallop
Unagi over shrimp tempura
Spicy blue crab over king crab
Spicy salmo over spicy octopus
S.W. over spicy tuna and shrimp tempura Topped with black tobiko
Assorted fish over spicy tuna
Avocado over snow crab meat and shrimp tempura Topped with black and red tobiko
Spicy tuna over king crab meat
Seared sm. salmon over shrimp tempura and Cream cheese
Fresh salmon and salmon roe over snow crab meat Serve with sweet miso sauce
Lightly battered spicy tuna and cream cheese with avocado, asparagus, shrimp, wasabi tobiko and tempura crunch wrapped with soybean sheet, drizzled with creamy wasabi and unagi sauce.
Seared spicy salmon over shrimp tempura, spicy mayo and avocado, drizzled with unagi and chili sauce topped with sake marinated seasonal fruit.
Lightly battered spicy salmon and cream cheese with cucumber, avocado, crabmeat topped with fresh salmon and orange tobiko. Drizzled with chili sauce.
Unagi sautéed in butter with avocado, cucumber, and tempura crunch inside, topped with sautéed unagi, orange tobiko and unagi sauce.
Spicy tuna with fresh jalapeno, tempura crunch, avocado and spicy mayo wrapped with soybean paper, drizzled with unagi sauce.
Big eye tuna over soft shell crab, avocado and asparagus in house citrus sauce topped with black tobiko and radish sprouts.
Fresh yellow tail, slices of jalapeno and chili tobiko over spicy tuna and cucumber in ponzu sauce.
King crab, unagi, cucumber rolled, breaded and fried topped with mango puree, unagi sauce and oba.
Seared unagi over spicy crabmeat, shrimp, scallop, cucumber, tempura crunch, and asparagus drizzled with unagi sauce, topped with wasabi tobiko.vv
Flounder, wasabi tobiko with creamy wasabi sauce over spicy tuna and asparagus in sweet ponzu, topped with edible flower.vv
Tuna, yellowtail, avocado, green bell peppers, cilantro and spicy masago mayo wrapped with soft codfish sheet, drizzled with chili oil and fresh lime juice.
Whole jumbo soft shell crab, scallion, cucumber, avocado and spicy masago mayo, topped with seared spicy tuna and orange tobiko. drizzled with chili oil and eel sauce.
Lightly battered spicy tuna and cream cheese with cucumber, avocado, crabmeat, topped with assorted fish fillet and citrus tobiko, drizzled with citrus spicy mayo sauce.
Eel over lobster tempura, avocado, cucumber, and spicy mayo, topped with citrus tobiko, drizzled with unagi sauce.
Shrimp tempura, tempura crunch, and cream cheese, baked with mozzarella cheese melted on top.
Shrimp tempura and snow crabmeat topped with mixed scallop, crabmeat, shrimp and chili tobiko.
9 pcs. Of sushi (chef choice)
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Four pieces of nigiri sushi, shrimp tempura roll and a spicy salmon roll
Three pieces of nigiri sushi, six pieces sashimi, shrimp tempura roll
Eight pieces of nigiri sushi, twelve pieces of sashimi, and caterpillar roll
California roll, spicy tuna roll and unagi roll
Assorted fresh cuts of fish over bed of shitake, kampyo, and tobiko sushi rice. Served with oshinko.
Nine pieces of tuna over shitake, kampyo, and tobiko served with oshinko on bed of sushi rice
Nine pieces of yellowtail over shitake, kampyo, and tobiko served with oshinko on bed of sushi rice, Nine pieces of yellowtail over shitake, kampyo, and tobiko served with oshinko on bed of sushi ric
Chef's special presentation of premier sashimi fish, artfully presented on a bed of shitake, kampyo, and tobiko sushi rice. Served with oshinko.
Steamed eight ounce australian lobster, avocado puree, masago roll wrapped in soybean sheet, topped with a citrus creamy sweet soy, garnished with julienne seaweed and steamed asparagus, accompanied
5 oz. Filet mignon served with kabocha cream. Topped with Shittake mushroom & sauteed vegetables. Served with balsamic teriyaki sauce.
5 oz. Grilled N.Y. steak served with kabocha cream. Topped with Shittake mushroom &mp sauteed vegetables. Served with balsamic teriyaki sauce.
Soy sake ginseng braised short rib served with caramelized mushroom & Daikon radish.
four grilled U 15 white shrimp with chopped pineapple sauce. Served with sauteed vegetables.
four giant scallops with garlic tomato sauce. Served with sautéed vegetables.
Butter shioyaki atlantic king salmon served with asparagus, shitake mushroom drizzled with teriyaki sauce.
Butter grilled 4.5oz. australian lobster tail Served with wasabi mushroom sauce.
Grilled ginseng flavored chicken served with plum teriyaki sauce.
Pan-fried Chilean sea bass with Cauliflower puree. Served with sauteed vegetables.
Seared yellow fin tuna with ponzu avocado and plum teriyaki sauce. Served with sauteed vegetables.
Red snapper broiled in spicy soy sauce, green onion and potatoes. Served with vegetables.
Sweet potato noodles, spinach mushroom, garlic, vegetable with sesame-soy sauce. Choice of beef or shrimp.
2 kushiyaki sliced beef skewers marinated in soy mayo served with sauteed vegetables. (Prices and items are subject to change without notice. Additional sauce, vegetable, and other requests are subje
New York style cheesecake with a splash of key lime juice, decorated with lime marmalade and cream rosettes
New York style cheesecake infused with pumpkin and spices
Chocolate sponge base topped with rich chocolate mousse and dusted with cocoa powder
A layer of hazelnut crunch in between chocolate sponge cake topped with hazelnut mousse and decorated with hazelnuts
Mango, passion fruit and raspberry sorbetto all covered in white choicolate and drizzled with chocolate
Classic tartufo with zabaglione cream center covered with chocolate gelato and caramelized hazelnut topped with cocoa powder
Japanese ice cream wrapped in sweet chewy rice cake
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DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.