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Ahi tuna coated with shichimi pepper and seared, tossed with sesame oil, shirachi sauce, avocado and scallion, served with crispy wonton chips.
Blue crab lumb, shrimp, tobiko and mango mixed with herb wrapped in avocado served with yuzu wasabi sauce, eel sauce and mango sauce on the button.
Yellowtail, salmon, tuna, shrimp and avocado. Rolled in the cucumber wrap, served in citrus ponzu sauce with ikura on top.
Daily fresh caught white fish in Japanese style cerviche, topped with jullien jalapeno, diced cherry tomatoes, cilantro and caviar.
Spicy seafood salad with tuna wrap, plate on a layer of fresh lime spiked guacamole topped with sweet chili sauce, eel sauce, basil leaves and shallot chips on top.
Torched white tuna mixed with mango, caviar, cilantro and spicy aioli sauce, served with crispy rice cracker.
Yellowtail collar marinated in chef's special sauce, oven roasted, drizzled with balsamic glaze, spicy aioli sauce and chives on top.
Salmon belly marinated in shichimi pepper, seared, served in balsamic vinaigrette, with seasonal field greens, garlic chips and caramelized shallot.
Topped with yuki hana wasabi vinaigrette, bean sprouts, shallots, scallion, served with toasted mozzarella cheese.
Daily fresh caught white fish in Japanese style cerviche, topped with jullien jalapeno, diced cherry tomatoes, cilantro and caviar.
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Boiled crab and baby spinach leaves, served in yuzu sauce, topped with bonito flakes.
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Broiled eggplant slices with spinach miso and finished with mozzarella cheese.
Japanese style pan seared dumplings.
Chicken or shrimp.
Tempura fried jumbo shrimp tossed with Japanese spicy aioli sauce and cilantro. Spicy.
Steamed or flash-fried shrimp dumplings.
Sesame coated tofu, crispy fried, with mozzarella cheese melted on top, served with kakerjira sauce and bonito flakes.
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Tender calamari crispy fried served with mango salsa.
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Japanese style pan seared dumplings.
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Assorted vegetable stir fried in hoisin lime reduction, served with baby lettuce cup.
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Steamed or flash-fried shrimp dumplings.
Tofu, seaweed, mushroom and scallion in miso broth.
Sliced pork, mushroom, tofu and scallion in miso broth.
Assorted seafood, tomato, shiitaki and onion in lemongrass based hot and sour soup.
Mixed vegetable and tofu in clear broth.
Jumbo lumb crabmeat tossed with spicy mayo, nested on top of house mixed green.
Imitation krab and cucumber apple, tossed in chef's special dressing topped with fling fish egg and crunchy.
Green seaweed marinated in Japanese vinaigrette.
Boneless duck and mixed green tossed with lime hoisin reduction.
Sliced octopus marinated in Japanese style sesame dressing.
Red clam, octopus, shrimp and krab mixed with Japanese green in ponzu sauce or honey miso vinaigrette.
Sixteen pieces of assorted fish sashimi with chef's special sauces and herbs on top.
Assorted fresh sashimi over a bed of seasoned sushi rice.
Ten pieces of sushi and 16 pieces of sashimi and two chef's choice of rolls.
Chef's choices of daily fresh fish with fresh herbs and spices. 10 pieces of assorted sushi and one spicy tuna roll.
Five pieces of sushi and nine pieces of sashimi and one spicy salmon roll.
Seven pieces of assorted vegetable sushi and one sweet potato roll.
Perfectly marbled beef, thinly sliced, rolled with scallion inside, grilled with wasabi miso dressing on top.
Wild shrimp, mango, bell pepper and onion in mango chili sauce.
Jumbo scallop pan seared, poached in soy butter sauce, with shiitake mushroom and snow peas.
Half lobster and filet mignon roasted in a savory seafood dressing, served with spicy garlic spinach.
Fresh caught white fish marinated in sweet miso sauce, oven roasted to perfection, served with fresh miso eggplant.
Oven roasted Chilean seabass in ginger scallion sauce, served with vegetable ragout.
Lobster, prawn and scallop, broiled and served with shiso butter sauce, comes with shiitake mushrooms, topped with ikura.
Sirloin or filet mignon dusted with Japanese style seven spices seared and oven roasted in soy ginger reduction, served with wasabi mayo potato.
Organic chicken breast sauteed with assorted vegetables in flavorful Thai basil sauce.
Wasabi sesame encrusted tuna steak pan seared and poached in sesame yuzu sauce, served over a bed of seaweed risotto.
Includes soup or salad.
Includes soup or salad.
Includes soup or salad and rice.
Include soup or salad and rice.
Include soup or salad and rice.
Served with daily appetizer, choices of any two.
Horagai.
Tobiko.
Kani.
Tako.
Sake.
Hotate.
Ebi.
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Suzuki.
Tomago.
Magura.
Hamaci.
Hirama.
Unagi.
Soba.
Tai.
Masago.
Uni.
Ikura.
Ika.
Hokkigai.
Ama ebi.
Escolar.
Krab, spinach, shallot, lime hoisin sauce and sweet chili sauce.
Salmon, avocado and cucumber.
Krab, steamed shrimp, tamago, avocado, cucumber and seaweed salad.
Smoked salmon, avocado, cream cheese, caramelized shallot and chives.
Salmon skin seasoned and toasted in sweet soy sauce and cucumber garlic chips.
Tempura shrimp, spring mix cucumber, masago, eel sauce and wasabi mayo.
Halibut, uma sauce and shiso leaves.
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Krab mixed with yuzo mayo, cucumber and avocado. FFE.
Smoked fresh water eel, avocado and cucumber.
Shichimi peppered seared tuna, avocado, cucumber and mango sauce.
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Steamed shrimp, avocado, mango and uma sauce.
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Krab mixed with lime juice, wasabi yuzu mayo, spianch, shallot inside, topping: tuna, salmon, yellowtail, whitefish, jalapeno salsa and shiso sprouts.
Tempura lobster, blue crab, feta cheese, bean sprouts. Avocado, mango and seaweed salad wrapped in soy wrap, served with plum sauce, honey miso sauce, toasted seaweed flakes on the button and wasabi
Assorted sashimi, krab, asparagus and cream cheese rolled together, coated with wonton chips and crispy fried topping: tempura scallop mixed with tobiko, chives, with eel sauce, sweet chili sauce on
Shrimp tempura, cucumber and Japanese yuzu mayo inside, topped with eel, avocado, caviar and eel sauce.
Krab and mango inside, topped with pepper tuna, avocado, FFE, honey miso dressing and eel sauce.
Spicy tuna, tempura flakes and cucumber inside, top with yellowtail, julienne jalapeno and black caviar.
Tuna, spinach and shiitaki mushroom wrapped inside, encrusted with sesame seed and panko, perfectly fried, served in yuzu sesame sauce.
Cherry tomato, asparagus, feta cheese and olive oil inside, top: baked mixture of shrimp, krab and conch, mozzarella cheese, eel sauce, spicy mayo, FFE and cilantro.
Tempura red snapper, asparagus and spicy mayo inside, topped with avocado, mango, salsa and mint sprout on top.
Tuna, salmon and yellowtail dusted in sichimi pepper, rolled together with spring mix, cucumber, caramelized shallot in clear rice paper, served in hot sesame vinaigrette, drizzled with mango eel sau
Tempura blue crab lumb, lime chili sauce and cucumber rolled inside, coated with FFE, coconut flavored tempura flakes, seaweed flakes, served with Edd's special sauce.
Salmon, krab, spinach, cream cheese, panko encrusted and crispy fried, topped with wasabi mayo, eel sauce, shiracha sauce and shallot chips.
Blue crab tossed with lime hoisin sauce, shichimi pepper, cucumber inside, topped with, salmon, avocado, honey wasabi mayo and pistachio nuts, served with olive oil, balsamic vinegar, cherry tomatoes
Tempura jumbo spider, mango and spring mix, wrapped with green soy wrap, finished with lemon garlic sauce and eel wasabi yuzu mayo.
It is fancy sushi cake, start from button is a layer of sushi rice mixed with aged balsamic vinegar, a layer of seasoned avocado, a layer of salmon mixed with garlic, shallot and Japanese seasoning,
Panko encrusted oyster, crispy fried, marinated shiitaki mushroom, shiso leaves rolled together, topped with lemon garlic sauce, shiracha sauce and chives.
Tempura shrimp, caramelized shallot, wasabi mayo inside, topped with mixture of krab, shrimp, tako, FFE, basil sprouts and finished with pistachio and garlic lemon sauce, tempura shrimp, cucumber, Ja
Inside with spicy salmon, cream cheese, shallot chips and shiso leaves, salmon, avocado, wasabi yuzo mayo, eel sauce and salmon skin chips on top.
Tempura eel, spicy tuna, basil mango, citrus mayo, FFE and chives wrapped in soy protein wrap, mango sauce and eel sauce.
Scallop mixed with FFE, basil, shichimi pepper, spicy aioli and bean sprouts rolled inside, topped with torched escolar, drizzled with honey miso dressing, shirachi sauce, garlic chips and chives.
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Nine pieces of chef's choice of fresh fish, served with steamed rice.
Four pieces of sushi, six pieces of sashimi and one California roll.
Five pieces of chef's choice of sushi and one spicy tuna roll.
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