Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Mixed greens, honey toasted almonds, mandarin oranges, teardrop tomatoes and carrot-citrus dressing.
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Ahi tuna, cucumber, sweet onion, carrot, hiyashi seaweed and chili-sesame soy dressing.
Pinwheel of yellowtail sashimi and slivered jalapeno finished with yuzu soy.
Beef or pork, green papaya salad and sweet chili-apricot glaze.
With white truffle ponzu and a micro garden salad.
Three crispy fried wonton chips topped with spicy tuna, pan-seared sea scallops, sweet and spicy miso butter, avocado, tobiko and sprouts.
Tempura rock shrimp, creamy-spicy sauce, tobiko and green onion.
Flamed with sake, tossed with shiitake mushrooms, asparagus tips and soba noodles finished with soy and shichimi.
Flash fried, sweet and spicy miso sauce and peanuts.
Chef's nightly creation.
Australian raised wagyu beef strip loin and ponzu butter dipping sauce.
Chef Robert's special selection.
Miso broth, kimchi, green onions and enoki mushrooms.
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Asian noodle egg foo young and wok vegetables.
Vegetables and house made teriyaki sauce.
Vegetables and house made teriyaki sauce.
Vegetables and house made teriyaki sauce.
Pan-seared duck breast glazed with cherry pad Thai sauce, rolled inside moo shu pancakes and served with blistered green beans.
Spicy tuna with wasabi, lime, and pineapple topped with tuna, salmon and cilantro. Finished with jalapeno vinaigrette.
Tako, fresh ginger, roasted red pepper and lime. Topped with spicy tuna, avocado, green tobiko and shiso.
Tempura shrimp, yuzu pepper aioli, avocado and tropical fruit, rolled inside out, topped with tuna tobiko and eel sauce.
Marinated shiitake mushrooms, tempura asparagus and red peppers topped with avocado, inari and teriyaki sauce.
Unagi and cucumber topped with avocado and eel sauce.
Hamachi, lemon, shiso, red pepper and daikon sprouts rolled in a cucumber wrap. Served on a stick.
Hamachi, mango, lime, cilantro and roasted pickled jalapeno. Topped with escolar, ocean trout and tobiko. Finished with yuzu soy.
Tempura soft shell crab, spicy mayo and kaiware topped with albacore, ocean trout and avocado. Finished with cucumber relish.
Blue crab, marinated shiitakes and cucumber topped with green tobiko and crunchies.
Albacore, curried pickled jicama and pineapple topped with salmon, honeydew and avocado. Finished with an epazote vinaigrette.
Any signature roll, any maki roll and a four-piece sashimi salad.
Tuna.
Atlantic salmon.
Yellowtail.
Escolar.
Octopus.
Albacore.
Steamed shrimp.
Sweet shrimp.
Freshwater eel.
Flying fish eggs.
Salmon roe.
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With house-made vanilla bean ice cream and warm ganache.
With house-made toasted almond ice cream.
With house-made ginger ice cream and coconut-chocolate sauce.
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With house-made vanilla bean ice cream.
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