Hours may fluctuate. For detailed hours of operation, please contact the store directly.
With momiji ponzu sauce
From our roof top garden in an Wasabi almond dressing
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Sake butter glaze
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Crab, avocado, mayo, cucumber, tobiko
Wild shrimp tempura, cucumber, avocado, tobiko
Mackerel, ginger, shiso leaf
Kampyo gourd, organic tamago, spinach, wild shrimp
Yellowtail and green onions
Scallops, crab, tobiko, avocado, mayo
Kaiware, green onion, gobo, broiled wild salmon skin
Wild salmon, avocado, cucumber, tobiko
Tuna, spicy chili sauce, cucumber, avocado
Fried soft shell crab, cucumber, avocado, tobiko
Tuna roll
Fresh avocado
Fresh avocado and cucumber slices
Pickled daikon radish
Cucumber roll
Spinach, shiitake, kanpyo gourd, avocado, pickled plum, shiso leaf
Pickled plum and shiso leaf
Sushi rice layered with nori, tamago, ginger and topped with a mix sof tuna, salmon, yellowtail and tobiko served with miso soup.
An assortment of sashimi over sushi rice served with miso soup
Chefs choice of 7 pieces of nigiri and a small roll served with miso soup
Variety of sashimi chosen by the chef served with rice and miso soup
From our garden, washington fuji apples, toasted almonds in karashi miso dressing
Topped with organic mizuna from our garden, fried tofu skins and house made sesame dressing
With momiji ponzu
With Okinawan purple yam, lotus root, kabocha squash and green kale served with a vegan dashi
With mustard greens and shimeji mushroom sauteed in a sake soy butter sauce
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Braised wagyu beef shoulder and yuchoy konabe
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Wagyu beef skirt steak with a yuzu gosyo scallion sauce
Served medium rare with sauteed mustard greens
Dressed with an almond wasabi sauce
With skagit river ranch organic eggs, alaskan black cod and dungeness crab
Served medium rare with sauteed mustard greens chefs sushi selection
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