Menu
Small bites
| Agedashi Tofu deep fried tofu with dashi broth | 7 | |
| Calamari deep fried squid tossed in lime zest, rice vinegar, and fish sauce | 10 | |
| Edamame lightly salted soy beans | 6 | |
| Gyoza veggie or shrimp dumplings (4 pieces) | 9 10 | |
| Hamachi Kama grilled yellowtail collar – large portion Allow at least 20 min or more | 20 | |
| Kushiyaki skewers of chicken, shrimp, or beef (ribeye) with vegetables | 10 13 13 | |
| Scallops lightly breaded with shiitake mushrooms & avocado | 18 | |
| Shishito Peppers nori, bonito flakes, and sesame seeds | 10 | |
| Tempura deep fried shrimp (6pcs) deep fried shrimp and vegetables (10pcs) | 16 15 | |
| Fish & Chips* spicy tuna, pico de gallo, avocado, tobiko, and lemon juice (2 pcs) | 14 | |
| Bluefin Sashimi* 6 pcs lightly seared bluefin tuna, truffle honey, chive sauce, and sea salt | 24 | |
| Ponzu Sashimi* 6 pcs suzuki*, ponzu, olive oil, chili oil 6 pcs hamachi*, jalapeno, ponzu, olive oil, chili oil | 21 24 | |
| Miso Soup wakame, tofu, scallions | 5 | |
| Field Greens red cabbage, carrot, ginger dressing | 6 | |
| Goma Ae steamed spinach with sesame sauce | 8 | |
| King Crab Salad spring mix, seasonal fruit, avocado, grilled shrimp, king crab, and housemade soy-ginger dressing allow at least 20 minutes or more | 35 | |
| Wakame seaweed salad add octopus or king crab | 7 10 15 |
Nigiri | Sashimi
| 2 PIECES PER ORDER | ||
|---|---|---|
| Ama Ebi* Sweet Shrimp | 16 | |
| Ebi shrimp | 6 | |
| Hon Maguro* Spain Bluefin tuna | 14 | |
| Hamachi* Yellowtail | 12 | |
| Hotate* Scallop | 13 | |
| Ika* Squid | 9 | |
| Ikura* Salmon Roe | 14 | |
| Kampachi* Amberjack | 12 | |
| Kani King Crab | mkp | |
| Madai* Sea Bream | 12 | |
| Masago* Smelt roe | 8 | |
| Saba* Mackerel | 10 | |
| Sake* Faroe Island Salmon | 12 | |
| Smoked Sake* Smoked salmon | 10 | |
| Suzuki* Striped bass | 10 | |
| Tako Octopus | 10 | |
| Tobiko* Flying fish roe | 8 | |
| Toro* Fatty Tuna | mkp | |
| Unagi Eel | 10 | |
| Uni* Sea Urchin | mkp | |
| Walu* Escolar | 12 | |
| Zuke Sake* Marinated Salmon | 13 |
MAKI
| Traditional sushi rolls | 5 – 6 pieces | |
|---|---|---|
| Alaskan* salmon, avocado, cucumber | 11 | |
| California crab, masago*, avocado, cucumber | 8 | |
| Chicago* tuna, salmon, avocado, cucumber | 12 | |
| Ebi Ten shrimp tempura, avocado, cucumber | 10 | |
| Negi Hamachi* scallions, hamachi | 12 | |
| Negi Bluefin* scallions, bluefin tuna | 14 | |
| Spicy Tuna* spicy tuna, cucumber | 9 | |
| Spicy Salmon* spicy salmon, cucumber | 11 | |
| Spider soft shell crab, avocado, cucumber | 12 | |
| Unagi eel, cucumber | 11 | |
| Philadelphia smoked salmon, cream cheese, avocado, cucumber | 11 | |
| Veggie lettuce, avocado, radish, oshinko, kampyo, cucumber | 7 |
Consumer advisory consuming raw of undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness especially if you have certain medical conditions
Udon 14
Dashi broth. Served with carrot, onion, shiitake and kamaboko.
add 2 shrimp tempura – 3
add 3 vegetable tempura – 2
Entrees
| Teriyaki Chicken Salmon house made teriyaki sauce, vegetables, side of rice | 22 25 | |
| Black Tiger Shrimp sauteed shrimp in a gochujang and Italian seasoning sauce, vegetables, side of rice | 23 | |
| Katsu Chicken Pork Served with cabbage and side of rice | 18 18 |