Hours may fluctuate. For detailed hours of operation, please contact the store directly.
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Fresh vegetables, chicken and soba noodles tossed with a creamy peanut dressing.
Corn fritters with smoky chipotle aioli.
Organic edamame mixed with tahini and spices topped with a salad of olives and tomato. Served with a grilled pita.
Freshly made spicy tuna served on warm crispy rice. The original.
Thinly sliced hamachi dressed with citrus segments, chili, cilantro and ponzu gelee.
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Thinly sliced salmon topped with onion caper relish, ikura and creamy salad.
Potstickers. Homemade juicy pan seared chicken dumplings served with vinegar soy.
With miso reduction and sesame seeds.
Mushrooms with yuzu aioli.
Lightly salted.
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Korean barbeque style.
With yakitori sauce.
Chicken meatballs flavored with miso, ginger and sansho pepper.
Chicken and scallions.
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Bacon wrapped enoki mushrooms.
Bacon wrapped cherry tomatoes.
Kurobuta topped with yuzu pepper.
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Market fish and shellfish atop sushi rice with ginger and sesame. Served with sashimi soy.
Market offerings hand pickled by Katsuya's sushi chefs served on crushed ice with sashimi ponzu.
Tuna, yellowtail, salmon, halibut, albacore, shrimp, unagi, California cut roll and spicy tuna hand roll.
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Seared big-eye tuna thinly sliced with a Japanese pico de gallo and citrus chili ponzu.
Thinly sliced and rolled hamachi topped with Serrano chili and dressed with onion-lemon ponzu.
Market fish dressed with key lime, pickled vegetables and citrus vinaigrette. Served with chips.
Fatty tuna laced with lime ponzu, finished with fresh wasabi and crushed sesame seeds.
Thinly sliced seared spicy albacore topped with crispy onions and chili ponzu.
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Tempura soft shell crab with tartar sauce and chili ponzu.
On cedar with sansho caper sauce.
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Half lobster sauteed with mushrooms and tossed in the chef's creamy dynamite sauce, then baked to perfection.
Served with miso soup and rice.
Served with miso soup and rice.
Served with miso soup and rice.
Japanese fried, marinated chicken served with yuzu aioli and sweet ponzu.
Roasted airline chicken breast topped with grated daikon, shiso and scallions. Served with yuzu ginger sauce.
Prime hanger steak atop sauteed garlicky Japanese mushrooms. Served with citrus ponzu sauce and grated daikon.
Grilled portobello mushrooms, caramelized onions and provolone cheese.
Grilled wagyu burgers topped with soy au jus, mustard, onions, American cheese and arugula. Prepared well done.
Grilled kurobuta topped with kimchi and cabbage slaw on a toasted challah bun.
Creamy shrimp gratin breaded and fried with cabbage slaw, sweet hot mustard and tonkatsu sauce.
Smoky bacon, black peppers, ramen noodles and a soft egg.
Classic Tokyo style ramen with marinated egg and chicken char siu in a chicken seafood broth.
Braised udon noodles with chicken, shrimp tempura, soft egg and vegetables in shiitake dashi broth.
Spicy, garlicky miso chicken ramen with black sesame oil.
Creamy tofu dressed with a lime ponzu, topped with tomato wakame salad.
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Balsamic soy and toasted almonds.
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Tossed in creamy ponzu mayo sauce a top a spicy tuna roll.
Broiled eel, cucumber and avocado, topped with sliced avocado.
Spicy yellowtail, spicy kanikama, avocado and cucumber rolled and topped with thinly sliced yellowtail, Serrano chili and onion ponzu.
Thinly sliced sashimi and avocado on top of a California roll.
Salmon, tuna, snow crab, scallop, hamachi and avocado, rolled with cucumber and soy paper. Served with wasabi ponzu.
Soft shell crab, cucumber, avocado, black tobiko and tartar sauce.
Garlic butter sauteed shrimp, avocado, rolled with crispy corn tempura and drizzled with eel sauce.
Tempura salmon, asparagus and avocado rolled and topped with thinly sliced salmon, lemon and black tobiko.
Shrimp tempura, spicy kanikama, avocado and cucumber roll topped with spicy albacore.
Spicy tuna, cucumber and avocado roll topped with tataki sauce and garlic chips.
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