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Four steamed shrimp dumplings with ponzu sauce.
Five slices of yellowtail belly sashimi served with thinly sliced jalapeno and ponzu sauce.
Wok fried spring roll stuffed with shiitake mushroom, seasoned vegetables and pork served with honey ginger mustard.
Two lightly battered wok fried shrimp and three vegetables with dipping sauce.
Sliced, seared tuna sashimi with shiitake mushroom rub served in spicy sesame oil and sweet ponzu sauce.
Wok fried tofu served in a warm daishi soup, garnished with grated radish and dry tuna flakes.
Wok fried soft shell crab with ponzu sauce.
Broiled chicken on skewers with teriyaki sauce.
Six wok fried Japanese pork pot stickers with ponzu sauce.
Boiled and lightly salted soybeans in shell.
Lightly battered and wok fried squid served with ponzu sauce.
Six steamed and lightly pan fried vegetable dumplings with black mushrooms and Asian greens.
Soy bean soup with green scallion, wakame seaweed and tofu.
The classic recipe from Szechwan, made with mountain greens, shiitake mushroom and egg.
With our signature ginger dressing.
Varieties of crunchy ocean seaweed salad and thinly sliced cucumber marinated in sweet rice vinaigrette.
Japanese salad made from cucumber, wakame seaweed and shredded daikon radish marinated in sweet rice vinaigrette with sashimi on top.
Japanese salad made from cucumber, wakame seaweed and shredded daikon radish marinated in sweet rice vinaigrette with sashimi on top.
Japanese salad made from cucumber, wakame seaweed and shredded daikon radish marinated in sweet rice vinaigrette with sashimi on top.
Spicy calamari and marinated wild mountain greens in ponzu sauce.
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Blanched spinach salad served with sweet sesame and sake dressing.
Fresh salmon.
Smoked salmon.
Tuna.
Yellowtail.
Fluke.
Mackerel.
Cooked octopus.
Squid.
Cooked shrimp.
Sweet shrimp.
Salmon roe.
Smelt roe.
Cooked egg.
Quail egg.
Eel.
White tuna.
Clam.
Sea bass.
Scallops.
Cooked crab stick.
Fatty salmon.
Red snapper.
King crab.
Flying fish roe.
Super white tuna.
Tuna.
Cucumber and avocado.
Salmon.
Smoked salmon, green onion and cream cheese. Cooked roll.
Shrimp tempura and crunchy crumbs with masago outside. Spicy. Cooked roll.
Avocado, crab stick and masago. Cooked roll.
Tuna and spicy sauce.
Yellowtail in spicy sauce and green onion.
Spicy salmon, cucumber, scallion and spicy sauce.
BBQ eel and cucumber. Cooked roll.
BBQ salmon skin. Cooked roll.
Shrimp tempura, avocado and cucumber. Cooked roll.
Combo of ingredients. Cooked roll.
Shrimp tempura, eel and lettuce. Spicy.
BBQ eel, cucumber and masago covered with sliced avocado. Cooked roll.
Wok fried soft shell crab, avocado, cucumber and scallions. Cooked roll.
Five kinds of fish rolls.
King crab, cucumber and Japanese mayonnaise. Cooked roll.
Broiled salmon, avocado and cucumber. Cooked roll.
BBQ eel, cucumber and avocado in spicy sauce. Cooked roll.
Wok fried squid, sprouts and cucumber with spicy sauce. Cooked roll.
Fresh salmon, white fish and crab stick rolled with mayo then baked. Cooked roll.
Shrimp tempura, tobiko, cream cheese, cucumber, avocado and crunchy tempura outside, with wasabi mayonnaise sauce. Cooked roll.
Rare spicy tuna wrapped in seaweed, lightly battered and cooked, dipped in spicy sauce.
Shrimp tempura, cucumber and spicy mayo, rolled with tuna and avocado.
Yellowtail and green onion.
Eight sushi and tuna rolls. Served with miso soup.
Ten sushi with California roll. Served with miso soup.
Daily chef's special. Served with miso soup.
Four pieces of sushi, three kinds of sashimi and one California roll. Served with miso soup.
Daily special fish (chef's choice) over rice. Served with miso soup.
Six lightly battered deep-fried shrimp and four vegetables with dipping sauce. Served with rice and miso soup.
Ten lightly battered deep-fried vegetables with dipping sauce. Served with rice and miso soup.
Grilled thin slices of N.Y. strip steak rolled with green scallion onions. Served with rice and miso soup.
Fresh, soft tofu sprinkled with ground pork and served in a hot Szechuan black bean sauce with rice and miso soup. Hot and spicy.
Shrimp, scallops and vegetables stir-fried with kung pao sauce. Served with rice and miso soup. Hot and spicy.
Grilled 5 oz. steak teriyaki, shrimp and vegetable tempura and California roll. Served with rice and miso soup.
Grilled 6 oz. chicken teriyaki, shrimp and vegetable tempura and California roll. Served with rice and miso soup.
Grilled 5 oz. wild-caught salmon teriyaki, shrimp and vegetable tempura and California roll. Served with rice and miso soup.
Goma ae, cucumber avocado roll, agedashi tofu and vegetable tempura. Served with rice and miso soup.
Japanese eggplant diced and slowly simmered in a thick ginger and onion sauce. Served with rice and miso soup.
Lightly battered, wok fried chicken coated with General Tso's sauce. Hot and spicy. Served with rice and miso soup.
Lightly battered, wok fried shrimp coated with General Tso's sauce. Hot and spicy. Served with rice and miso soup.
Lightly battered, wok fried chicken coated with sesame seeds and sweet sauce. Served with rice and miso soup.
Lightly battered, wok fried shrimp coated with sesame seeds and sweet sauce. Served with rice and miso soup.
Served with rice and miso soup.
12 oz. marinated chicken. Served with rice and miso soup.
10 oz. wild-caught ocean salmon. Served with rice and miso soup.
10 oz. NY strip steak. Served with rice and miso soup.
Egg, kamaboko (fish cake), spinach and wild mountain greens in a hot pot with shrimp tempura.
White noodle. Thinly sliced steak over hot niku noodle soup.
Buckwheat noodle. Thinly sliced steak over hot niku noodle soup.
White noodle. Shrimp and vegetable tempura with hot noodle soup.
Buckwheat noodle. Shrimp and vegetable tempura with hot noodle soup.
Thinly sliced chicken and vegetables quickly stir-fried with Asian noodles.
Scallions and ground pork stir-fried with hot chilies, served over a bed of egg noodles, garnished with sliced cucumber, carrots and egg slices.
Fresh tuna, lettuce and Japanese sweet tamago rolled in our soft soy bean paper and topped with fresh salmon and avocado. Served in our wasabi-seed vinaigrette sauce with grape seed oil.
BBQ fresh water eel and tempura crunchy crumbs rolled with sushi shrimp. Served with our BBQ eel sauce.
Tempura lobster tail, radish sprouts, cream cheese and smelt roe accented with our spicy mayonnaise and rolled in soy bean paper.
Sliced chicken breast stir fried with carrots, celery and egg noodle.
Three pieces of tempura sweet potatoes, plain California roll (no fish roe), rice and teriyaki.
Cucumber roll with sweet omelet, crab stick and shrimp sushi.
Individual chocolate cake with warm, luscious, molten chocolate center.
Chocolate mousse with a molten caramel center, dusted with cocoa powder.
A vanilla and chocolate gelato finished with a hardened chocolate coating.
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