Hours may fluctuate. For detailed hours of operation, please contact the store directly.
* thinly sliced yellowtail kingfish marinated in yuzu juice and soy, seared with heated olive oil and garnished with ginger, garlic, jalapeno and crispy garlic chips
* tuna sashimi on julienne daikon radish and sweet onion with seasoned wakame, crispy garlic chips and garlic aioli
ahi tuna takaki with dorakus signature sauce mango, kaiware, cherry tomato, red onion and ponzu sauce
* minced tuna mixed with orange tobiko and takuan over mashed avocado served with sweet spicy chili soy sauce topped with black caviar and scallion
* tuna, red onion, and sea kelp marinated in dorakus spicy poke sauce
snapper, crab, shrimp, surf clam and tako tossed with japanese cucumber, sweet onion and cilantro all marinated in a medium spicy lemon yuzu sauce
* five piece salmon sashimi served in a sweet miso cilantro dressing and topped with local micro greens
* tuna, salmon, scallop, ika, shrimp, crab meat and kaiware sprout wrapped with nori and thinly sliced cucumber topped with garlic aioli, orange tobiko and ponzu sauce
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thin slices of atlantic scottish salmon and red onion decoratively garnished with ginger dressing, black tobiko and yuzu aoli
thin slices of yellowtail garnished with thin slices of jalapeno and onion finished with sweet miso
thin slices of japanese tako (octopus) dressed in a ponzu citrus yuzu sauce and olive oil, topped with cilantro, kimchee and chili powder
crab, masago and avocado wrapped in cucumber and served with ponzu sauce
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* thinly sliced diver scallop seasoned with hawaiian sea salt hand seared dressed with yuzu, ume paste and shichimi pepper garnished with julienned shisho leaf
(gd). tuna, avocado, fried wonton, cherry tomato and spring mix topped with wasabi yuzu dressing
(gd). local spring mix, seasoned chicken, steamed local bean sprouts, button and king oyster mushrooms, boiled egg, cherry tomato topped with micro greens and served with homemade sweet spicy vinaigr
shredded slow roasted peking-style duck with seasonal mesculin greens, mandarin orange, fried wonton and grape tomato finished with spicy miso dressing
(gd). thinly sliced sweet onion, salmon, bonito flakes, sesame oil, cherry tomato, kaiware sprout with a plum ponzu dressing
* ponzu reduction scottish salmon fired in a sweet citrus ponzu reduction accompanied by grilled asparagus and king oyster mushroom topped with local micro greens
* crispy chilean seabass marinated in yuzu chili ponzu served with quick pickled vegetables and topped with cilantro
cheeks lightly grilled with hawaiian sea salt and served with grated chili daikon radish and ponzu
hamachi
salmon
* chilean seas bass sauteed in sweet miso and teriyaki sauce topped with spinach
* black tiger shrimp served over spring mix and tempura onion with a sweet chili soy and spicy garlic aioli
(gd). prince edward island mussels steamed with sake garlic butter broth and a hint of ginger
prince edward island mussels, steamed with garlic and ginger and finished with a sake yuzu miso sauce
slipper lobster tails and basil lightly battered served over spring mix with spicy aioli sauce
four tiger shrimp lightly battered and served with kakiage and tentsuyu sauce
two cheasapeake bay blue crabs lightly battered tempura style, served with chili pepper ponzu sauce
atlantic rock shrimp and basil lightly battered served over spring mix with spicy aioli sauce
* ribeye ( usda choice ) 5oz ribeye grilled and glazed with asian bbq sauce and accompanied by grilled asparagus, sauteed mushroom, beansprouts and sweet onion. cooked medium rare unless specified
* ribeye ( usda choice ) 5oz ribeye grilled then pan seared in garlic butter topped with garlic chips accompanied with sauteed mushrooms, sweet onion, bean sprouts and ponzu sauce
grilled tender chicken thigh glazed with teriyaki sauce and accompanied by a slice of grilled pineapple
6 oz tender chicken thigh, marinated in ginger soy sauce topped with fresh ginger
vegetable
chicken
beef
shrimp or duck
combo
add kimchee
soybeans with hawaiian sea salt
* soybeans tossed and sauteed in a wok with teriyaki sauce and grated garlic
* soybeans tossed and sauteed in a wok with sweet-spicy miso
sauteed mushroom and asparagus served over fried tofu
(gd). king oyster mushroom brushed with garlic butter grilled served on a bed of spring mix and side of spicy ponzu
(gd). flash fried asian eggplant served with miso
(gd). seasonal vegetables sauteed in garlic butter and finished with dorakus stir-fry sauce
(gd). seasonal vegetables lightly battered served tempura style
shitake, oyster, enoki and button mushrooms steamed in foil pouch with lemon butter
* tuna, salmon, crab, shrimp, scallop and avocado rolled together then crusted in panko breadcrumbs and flash fried, served over a bed of spring mix and tempura sweet onion finished with special aiol
spicy tuna, shiso leaf, pickled radish, kaiware sprout and eel sauce rolled futomaki style
* lobster, shredded crab and cream cheese tempura fried topped with orange masago, black caviar and spicy aioli
* spicy tuna, shrimp tempura and avocado topped with eel, red tobiko, ao nori and spicy aioli
shrimp tempura and avocado topped with eel, ao nori and eel sauce
tuna and crabmeat finished with a strip of avocado and topped with kimchee sauce and spicy aioli
* shrimp tempura and avocado inside, topped with hamachi, garlic aoili, eel sauce, ao nori and garlic chip scales
* coconut crusted fried black tiger shrimp with avocado and scallion topped with coconut milk and mango juice reduction
* crabmeat and avocado roll topped with seared tuna, daikon radish, shiso leaf and crispy garlic chips, finished with a special wasabi yuzu citrus sauce
* spicy tuna roll with cucumber and jalapeno topped with tuna sashimi, habanero masago and spicy garlic aioli
lobster tempura, avocado and cucumber topped with spicy mayo and chili sauce
california roll with masago topped with tuna, salmon, hamachi and shrimp
california roll topped with baked scallops mixed in kewpie japanese aioli, orange tobiko and ao nori
shrimp tempura, asparagus, cream cheese, and scallions topped with seared ribeye, spicy garlic aioli and eel sauce
(gd). avocado, asparagus, spring mix, tomato and cucumber rolled in green soy paper served with a side of creamy ginger dressing
* shrimp tempura, eel, asparagus roll splashed with red tobiko and topped with tuna and tempura flakes, eel sauce and sriracha
california roll layered with tamago and unagi dressed with eel sauce and ao nori
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tuna
scottish salmon
japan yellowtail
pacific octopus
japanese scallop
canadian surf clam
flying fish roe
salmon roe
squid
white tuna
yellowtail kingfish
japanese snapper
black tiger shrimp
fresh water eel
sweet shrimp
cured mackerel
smelt fish roe
sea urchin
sweet egg
maguro, sake, hamachi, hiramasa, ebi, tai, shimesaba, hotate
2 maguro, 2 sake, 2 hamachi, 2 tai
6 pieces nigiri/ 6 pieces sashimi nigiri - maguro, sake, hamachi, tai, ebi, hiramasa sashimi - 2 maguro, 2 sake, 2 hamachi
maguro, sake, hamachi, ebi, tako, hiramasa, tai, hotate, uni, ikura, unagi, shimesaba
2 maguro, 2 sake, 2 hamachi, 2 tai, 2 tako and 2 hiramasa
8 pieces nigiri - maguro, sake, hamachi, tai, ebi hiramasa, tako, uni 8 pieces sashimi - 2 maguro, 2 sake, 2 hamachi, 2 tako
steamed - sushi
seasoned " wakame " seaweed mix
spring mix with ginger dressing
chilled silken tofu served with grated ginger, bonito flakes and scalion
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chilled silken tofu with homemade kimchee and sesame oil
* homemade brownie tempura topped with vanilla ice cream, strawberry puree and chocolate syrup
warm chocolate truffle with a molten fudge center topped with vanilla ice cream, strawberry puree, and chocolate syrup
(gd). vanilla ice cream or green tea ice cream
lightly battered bananas topped with vanilla ice cream, strawberry puree and chocolate syrup
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philly roll (2pcs), spicy tuna roll (2pcs), tuna, salmon and albacore sashimi (1pc each).
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house whine
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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.