Sushiology

Wakame and kaiso salad.

Ume ponzu dressing and goma kanikama.

Spring mix, arugula, kaiware, masago, tuna, albacore, salmon, radish, and ponzu. Served raw.

Wok tossed fiery chamame with sriracha butter or original with sea salt.

Hand cut fries topped with nori, katsuobushi, kizami nori, and okonomiyaki sauce.

Motoyaki topped baked mussels, scattered green onions, smelt roe, and sriracha. Spicy.

Marinated chashu, red onion, hoisin sauce, negi, and lotus leaf bun. 2 buns.

Panko dusted tempura fried brie with raspberry soy dip.

Spicy. Panko dusted bite size chicken, sweet, and tangy pew pew sauce.

Spam, caramelized soy, nori, and furikake rice.

Fried squid rings. Served with kabayaki wasabi aioli.

Pork and ginger dumpling. Served with soy scallion vinaigrette.

Crispy battered green beans. Served with cucumber infused wasabi ranch dip.

Miso marinated chicken thigh skewers, onions, and sweet soy reduction.

Dashi battered octopus balls, drizzled kewpie topped with bonito flakes, and aonori.

crispy chicken, cukes, bao wow sauce, fried lotus leaf bun. 2 pieces

Spicy. Spicy tuna on bed of crispy sushi rice. Served raw.

3 pieces. Tuna poke, kaiso seaweed, purple cabbage, yuzu jicama salsa, shiso guacamole, and crispy wonton shell. Served raw.

Seared ahi, kaiware, pineapple infused wasabi aioli drizzle, and bed of wonton crisp. Served raw.

Salmon, yuzu cucumber salad, pink peppercorn, and truffle oil. Served raw.

3 pieces. Shrimp tempura, Asian slaw, wasabi cream, and spicy mayonnaise.

Chef’s 5 pieces selection of nigiri dressed and seasoned. Served raw.

Yellowtail and jalapeno cilantro ponzu relish. Served raw. Spicy.

Salmon, tuna, shrimp, kaiso, sesame seeds, avocado, and onions over bed of seasoned rice. Served raw.

8 Pieces of Chef selection nigiri (No Substitutions)

Assorted chef choice sashimi on a bed of seasoned sushi rice

15 Pieces of chef selection sashimi (No substitutions)

Shanghai sausage, eggs, corn, green peas, and cilantro.

Grilled salmon in 24 hour miso marinate.

Grilled chicken breast and teriyaki glaze. Served with rice and stir fry vegetables.

Creamy mushroom and onion broth, soy milk, kale noodles, shitake, menma, corn, carrots, negi, bokchoy, and togarashi.

Grilled chicken, corn, green peas, green onion, and eggs over easy.

Spicy. Chicken and pork broth, garlic chili oil, braised chashu, ajitsuke tamago, negi, nori, and narutomaki.

Creamy miso broth, tan tan chicken, ajitsuke tamago, menma, negi, nori, ito togarashi, and bonito oil. Spicy.

Tuna. 2 pieces per order. Served raw.

Salmon. 2 pieces per order. Served raw.

Seared albacore. 2 pieces per order. Served raw.

Octopus. 2 pieces per order.

Salmon belly. 2 pieces per order. Served raw.

Squid. 2 pieces per order. Served raw.

Surimi. 2 pieces per order.

Scallop. 2 pieces per order. Served raw.

Smelt roe. 2 pieces per order.

Snow crab. 2 pieces per order.

Yellowtail. 2 pieces per order. Served raw.

Escolar. 2 pieces per order. Served raw.

Shrimp. 2 pieces per order.

Red snapper. 2 pieces per order. Served raw.

Smoked salmon. 2 pieces per order.

Spot prawn. 2 pieces per order. Served raw.

Cured mackerel. 2 pieces per order. Served raw.

Soy marinated salmon roe. 2 pieces per order. Served raw.

Sweet egg omelet. 2 pieces per order.

Tuna. 2 pieces per order. Served raw.

Salmon. 2 pieces per order. Served raw.

Seared albacore. 2 pieces per order. Served raw.

Octopus. 2 pieces per order.

Salmon belly. 2 pieces per order. Served raw.

Squid. 2 pieces per order. Served raw.

Surimi. 2 pieces per order.

Scallop. 2 pieces per order. Served raw.

Smelt roe. 2 pieces per order. Served raw.

Snow crab. 2 pieces per order.

Yellowtail. 2 pieces per order. Served raw.

Escolar. 2 pieces per order. Served raw.

Shrimp. 2 pieces per order.

Red snapper. 2 pieces per order. Served raw.

Smoked salmon. 2 pieces per order.

Spot prawn. 2 pieces per order. Served raw.

Cured mackerel. 2 pieces per order. Served raw.

Soy marinated salmon roe. 2 pieces per order. Served raw.

Sweet egg omelet. 2 pieces per order.

Yellowtail and scallions.

Tuna, wasabi, and goma. Served raw.

Umeboshi, shiso, cukes, and goma.

Tamago, ebi, shittake, kampyo, cukes, yamagobo, and avocado.

Avocado and sesame seeds.

Shrimp tempura, masago arare, tempura balls, kabayaki, and goma aioli.

Shrimp tempura, cucumber, lemon supreme, salmon, and kabayaki. Served raw.

Smoked salmon, avocados, kanikama, baked sakana tartar, motoyaki, wasabi aioli, and kabayaki. Spicy.

Asparagus, red onions, crab salad, salmon, garlic aioli crema, white truffle oil, and negi. Served raw.

Calamari tempura, jalapenos, kaiware, tuna, shichimi, sriracha, wasabi aioli, and kabayaki. Spicy.

Salmon, kani salad, unagi, avocado, masago, spicy aioli, goma aioli, and deep fried.

Aka - heaven and hell spicy garlic rangoon filling, spicy tuna, serrano, ito-togarashi, and chili sesame aioli. Served raw.

Shiso, gari, negi, umeboshi, marinated saba, and goma. Served raw.

Spicy negihama, cukes, yellowtail, jalapeno cilantro ponzu relish, and sriracha. Served raw.

Crab salad, avocado, cukes, salmon, walu, and flamed maple soy. Served raw.

Daikon wrap no-rice, albacore, tuna, salmon, yellowtail, kani, avocado, spring mix, yuzu jicama radish, and citrus zu. Served raw.

Sakana tartare, flamed goma aioli, tempura crunch, negi, and masago. Served raw.

Spicy tuna, sriracha aioli, cukes, tuna, and tsuyu soy. Served raw.

Red cow shrimp tempura, cream cheese, cukes, seared top grade sirloin, kizami nori, negi, and sriracha.

Salmon, masago, sweet onion, cucumber, topped with seared scallops, sweet miso glaze, marinated ikura, kaiware

Crab salad, avocado, cucumber, and goma.

Shrimp tempura, cukes, shrimp, avo, tempura flakes, kabayaki drizzle, and spicy aioli.

Softshell crab, avocado, cucumber, kaiware, lettuce, and kabayaki.

Salmon, tuna, yellowtail, and shrimp topped California roll. Served raw.

Shrimp tempura, avocado, cukes, and goma.

Crab salad, cucumbers, tempura flakes, kabayaki and sauce.

Shrimp, avocado, cucumber, and lettuce.

Salmon, avocado, and goma. Served raw.

Smoked salmon, cream cheese, cucumber, and smelt roe. Served raw.

Tuna, avocado, and goma. Served raw.

Maguro, cucumber, goma, and spicy aioli. Served raw.

Avocado, kaiware, cucumber, asparagus, yamagobo, and lettuce.

Baked crab salad, cream cheese, salmon, motoyaki, goma aioli, sriracha, and kabayaki.

Unagi, cukes, crab salad, topped avocado, kabayaki, and kewpie.

For o.g. ramen.

Tofu, negi, and wakame in shiro miso infused dashi broth.

Japanese vegetarian spring roll.

Lettuce, julienne carrots, red cabbage, carrot ginger dressing, and cherry tomato.

Spicy. Shrimp tempura, cukes, shrimp, avo, tempura flakes, kabayaki drizzle, spicy aioli.

Spicy. Maguro, cucumber, goma, spicy aioli.

Spicy. Wok tossed fiery edamame with sriracha butter or original with sea salt.

Spicy. Wok tossed fiery edamame with sriracha butter or original with sea salt.

Spam, caramelized soy, nori, furikake rice.

Hand cut fries topped with nori, katsuobushi, kizami nori, okonomiyaki sauce.

Fried squid rings served with kabayaki, wasabi aioli.

Spicy. Motoyaki topped baked mussels, scattered green onions, smelt roe, sriracha.

Pork and ginger dumplings served with soy scallion vinaigrette.

Marinated chashu, red onion, hoisin sauce, negi, lotus leaf bun (2 buns).

Crispy battered green beans, served with cucumber infused wasabi ranch dip.

Pan seared turnip (radish) cake with hoisin sauce.

Miso marinated chicken thigh skewers, onions, sweet soy reduction.

Panko dusted tempura fried Brie with raspberry soy dip.

Dashi battered octopus balls, drizzled kewpie topped with bonito flakes, aonori.

Spicy. Panko dusted bite size chicken, sweet and tangy pew pew sauce.

Dim sum style fried taro, rice flour, hoisin sauce.

Wakame, kaiso salad.

Ume-ponzu dressing, goma kanikama.

Spring mix, arugula, kaiware, masago, tuna, albacore, salmon, radish, ponzu.

Spicy. Spicy tuna on bed of crispy sushi rice.

Spicy. Shrimp tempura, Asian slaw, wasabi cream, spicy mayo.

Tuna poke, kaiso seaweed, purple cabbage, yuzu jicama salsa, shiso guacamole, crispy wonton shell.

Chef's 5 pieces selection of nigiri dressed and seasoned.

Salmon tartare stuffed marinated fried tofu pouches.

Spicy. Yellowtail, jalapeño cilantro ponzu relish.

Spicy. Seared ahi, kaiware, pineapple infused wasabi, aioli drizzle, bed of wonton crisp.

Snapper, sea salt, citrus injected olive oil, micro bell pepper, ume-ponzu.

Salmon, yuzu cucumber salad, pink peppercorn, truffle oil.

Spicy. Salmon, tuna, shrimp, kaiso, sesame seeds, avocado, onions over bed of seasoned rice.

Shanghai sausage, eggs, corn, green peas, cilantro.

Grilled chicken, corn, green peas, green onion, eggs over easy.

Grilled salmon in 24 hour miso marinate.

Spicy. Chicken and pork broth, garlic chili oil, braised chashu, ajitsuke tamago, negi, nori, narutomaki.

Grilled chicken breast, teriyaki glaze, served with rice and stir fry vegetables.

Spicy. Creamy miso broth, tan tan chicken, ajitsuke tamago, menma, negi, nori, ito togarashi, bonito oil.

Tuna.

Yellowtail.

Salmon.

Escolar.

Seared albacore.

Shrimp.

Octopus.

Red snapper.

Salmon belly.

Smoked salmon.

Squid.

Spot prawn.

Surimi.

Freshwater eel.

Cured mackerel.

Scallop.

Soy marinated salmon roe.

Smelt roe.

Sweet egg omelet.

Yellowtail, scallions.

Tamago, ebi, shiitake, kampyo, cukes, yamagobo, avocado.

Tuna, wasabi, goma.

Avocado, sesame seeds.

Umeboshi, shiso, cukes, goma.

Spicy. Shrimp tempura, masago arare, tempura balls, kabayaki, goma aioli.

Shiso, gari, negi, umeboshi, marinated saba, goma.

Shrimp tempura, cucumber, lemon supreme, salmon, kabayaki.

Spicy. Spicy negihama, cukes, yellowtail, jalapeño cilantro ponzu relish, sriracha.

Spicy. Smoked salmon, avocados, kanikama, baked sakana tartar, motoyaki, wasabi aioli, kabayaki.

Crab salad, avocado, cukes, salmon, walu, flamed maple soy.

Asparagus, red onions, krab salad, salmon, garlic aioli crema, white truffle oil, negi.

Daikon wrap, no-rice, albacore, tuna, salmon, yellowtail, kani, avocado, spring mix, yuzu jicama radish, citrus zu.

Spicy. Calamari tempura, jalapenos, kaiware, tuna, shichimi, sriracha, wasabi aioli, kabayaki.

Spicy. Sakana tartare, flamed goma aioli, tempura crunch, negi, masago.

Spicy. Salmon, kani salad, unagi, avocado, masago, spicy aioli, goma aioli, deep fried.

Spicy. Spicy tuna, sriracha aioli, cukes, tuna, tsuyu soy.

Spicy. Aka "heaven and hell" spicy garlic rangoon filling, spicy tuna, serrano, ito-togarashi, chili sesame aioli.

Spicy. "Red cow" shrimp tempura, cream cheese, cukes, seared top grade sirloin, kizami nori, negi, sriracha.

Crab salad, avocado, cucumber, goma.

Salmon, avocado, goma.

Spicy. Shrimp tempura, cukes, shrimp, avo, tempura flakes, kabayaki drizzle, spicy aioli.

Smoked salmon, cream cheese, cucumber, smelt roe.

Softshell crab, avocado, cucumber, kaiware, lettuce, kabayaki.

Tuna, avocado, goma.

Salmon, tuna, yellowtail, shrimp topped California roll.

Spicy. Maguro, cucumber, goma, spicy aioli.

Shrimp tempura, avocado, cukes, goma.

Avocado, kaiware, cucumber, asparagus, yamagobo, lettuce.

Crab salad, cucumbers, tempura flakes, kabayaki sauce.

Spicy. Baked crab salad, cream cheese, salmon, motoyaki, goma aioli, sriracha, kabayaki.

Shrimp, avocado, cucumber, lettuce.

Unagi, cukes, crab salad, topped avocado, kabayaki, kewpie.

Tofu, negi, and wakame in shiro miso infused dashi broth.

Lettuce, julienne carrots, red cabbage, carrot ginger dressing, cherry tomato.

Japanese vegetarian spring roll.

Traditional Japanese sweet mochiko rice cake wrapped in bamboo leaf.

Sponge cake soaked in espresso, mascarpone cream, cocoa dust.