Mikado Ryotei

Japanese soy-bean soup with mushroom, green onions, tofu and seaweed.

Vegetarian. Organic mushrooms and silken tofu simmered in daikon based broth, with a touch of truffle oil.

Vegetarian. Assorted marinated seaweed salad.

Vegetarian. Organic mushrooms, power greens and spring mix served in homemade ginger dressing.

Pan-seared ahi tuna slices,roasted garlic, ponzu sauce extra virgin olive oil, organic greens.

Sanuki udon noodles, served in homemade dashi with poached egg, green onions and vegetables.

Stir-fried noodles with assorted vegetables.

Marinated cuttlefish salad with Japanese veggies.

Vegetarian. Red beet, goat cheese, mango and spring mix in homemade ginger vinaigrette.

Chef choice fresh sashimi dices served with mixed greens, avocado slices in zesty orange ponzu sauce.

Smoked salmon, cream cheese and avocado wrapped in seaweed.

Vegetarian. Avocado and tempura vegetables wrapped in seaweed.

Deep-fried, with seasoned white fish inside; masago, scallion, eel sauce and spicy mayo.

Crabstick, cucumber and avocado inside, topped with a layer of avocado slices and assorted fish.

Tempura shrimp and avocado topped with crab stick, crunchy flakes, eel sauce and spicy mayo.

Fresh water eel and cucumber inside, topped with avocado slices in eel sauce.

Served spicy. Spicy tuna and cucumber inside; fresh salmon and avocado slices on top with spicy mayo drizzle.

Served spicy. Spicy craw fish tail. Avocado inside, topped with crab mix, spicy tuna, wasabi tobiko and potato flakes.

Spicy snow crab, shrimp and tempura asparagus, covered with avocado slices.

Served spicy. Spicy tuna and cucumber inside, topped with eel, crunchy flakes, drizzled with eel sauce.

Served spicy. Spicy crawfish tail and avocado topped with peppered tuna, roasted garlic, scallion and spicy mayo.

Served spicy. Spicy salmon, jalapeño and cucumber topped with tuna, avocado, crunchy flakes, and spicy mayo.

Served spicy. Smoked salmon, cream cheese and jalapeño wrapped in soy paper with masago, avocado.

Fresh tuna and salmon, kanikama, avocado, crab mix wrapped in thinly-peeled cucumber, served with ponzu sauce.

Served spicy. Tempura shrimp and avocado inside, topped with spicy tuna, masago, scallion, crunchy flakes and spicy mayo.

Served spicy. Crawfish tail and avocado wrapped in soy paper, topped with crab mix, potato flakes, masago and scallion, drizzled with unagi sauce and spicy mayo.

Served spicy. Spicy tuna, avocado and jalapeño inside; seared escolar on top, tossed with red tobiko, scallion, crunchy flakes in a spicy zesty sauce.

Served spicy. Peppered tuna, jalapeño and cucumber inside; covered with salmon, escolar and avocado, topped with roasted garlic, chopped scallion in ponzu sauce.

Spicy snow crab, cucumber and cilantro inside; seared Angus beef slices on top, garnished roasted garlic served with spicy zesty sauce.

Tempura shrimp and crab mix inside, topped with toasted eel and fresh salmon, garnished with potato flakes, served in a flaming foil.

Flaky jumbo shrimp and crispy onion rings with homemade tempura sauce.

Served spicy. Tempura soft shell crab tossed with sauteed onions, chilies and fried shallots.

Thin slices of seared ahi tuna with cracked pepper crust on the outside, served in spicy mayo with roasted garlic and chopped green onions.

Served spicy. New Zealand green mussels, fresh herbs, Thai chili, mung bean vermicelli, miso-sake broth.

Served spicy. Thinly sliced fresh yellowtail in ponzu sauce with chili slices and chopped scallions.

Served spicy. Small cubes of escolar mixed with red onions, tomatoes, cilantro, radish, mango and Thai chili in a yuzu-lime juice.

Blue fin tuna tartare over a foundation of crab mix, with avocado and micro greens on top. Served with fried wonton chips.

Fresh yellowtail collar seasoned and chargrilled, served with homemade ponzu sauce.

May contain bones. Chargrilled chilean sea bass fillet in homemade yuzu-miso glaze.

Served with miso soup. Grilled all-natural chicken breast, served in a sizzling skillet with season vegetables, drizzled with triple- ginger teriyaki glaze.

Served with miso soup. Grilled herb-crusted Scotish salmon fillet with teriyaki sauce and Thai basil pesto.

Served with miso soup. Char grilled fresh water eel served over steamed rice with season vegetables.

Served with miso soup. Marinaded Angus steak grilled to your satisfaction, served interiyaki demi glace with season vegetables.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

2 pieces.

Baby Yellowtail

Japanese Red Snapper

Hawaiian Blue-Green Snapper

Japanese Red Snapper

Hawaiian Blue-Green Snapper

Japanese Red Snapper

Served with miso soup. A variety of chef’s choice sashimi served over sushi rice.

Served with miso soup.

Served with miso soup. 7 pieces nigiri of chef’s choice with one of the rolls.

Served with miso soup. Chef’s choice of nigiri (8 pieces) and sashimi (6 pieces) with one of the rolls.

Served with miso soup. Chef’s choice of nigiri and sashimi (8 pieces each) with any two of the rolls.

Vegetarian. Avocado and tempura vegetables wrapped in seaweed.

Served with miso soup. Seven pieces nigiri of chef’s choice with one of the rolls.

Smoked salmon, cream cheese and avocado wrapped in seaweed.

Vegetarian. Avocado and tempura vegetables wrapped in seaweed.

Deep-fried, with seasoned white fish inside; masago, scallion, eel sauce and spicy mayo.

Crabstick, cucumber and avocado inside, topped with a layer of avocado slices and assorted fish.

Fresh water eel and cucumber inside, topped with avocado slices in eel sauce.

Served spicy. Spicy tuna and cucumber inside; fresh salmon and avocado slices on top with spicy mayo drizzle.

Served spicy. Spicy craw fish tail. Avocado inside, topped with crab mix, spicy tuna, wasabi tobiko and potato flakes.

Served spicy. Smoked salmon, cream cheese and jalapeño wrapped in soy paper with masago, avocado.

Fresh tuna and salmon, kanikama, avocado, crab mix wrapped in thinly-peeled cucumber, served with ponzu sauce.

Served spicy. Crawfish tail and avocado wrapped in soy paper, topped with crab mix, potato flakes, masago and scallion, drizzled with unagi sauce and spicy mayo.

Served spicy. Spicy tuna, avocado and jalapeño inside; seared escolar on top, tossed with red tobiko, scallion, crunchy flakes in a spicy zesty sauce.

Served spicy. Peppered tuna, jalapeño and cucumber inside; covered with salmon, escolar and avocado, topped with roasted garlic, chopped scallion in ponzu sauce.

Spicy snow crab, cucumber and cilantro inside; seared Angus beef slices on top, garnished roasted garlic served with spicy zesty sauce.

Tempura shrimp and crab mix inside, topped with toasted eel and fresh salmon, garnished with potato flakes, served in a flaming foil.

Japanese soy-bean soup with mushroom, green onions, tofu and seaweed.

Vegetarian. Organic mushrooms and silken tofu simmered in daikon based broth, with a touch of truffle oil.

Vegetarian. Assorted marinated seaweed salad.

Vegetarian. Organic mushrooms, power greens and spring mix served in homemade ginger dressing.

Pan-seared ahi tuna slices, roasted garlic, ponzu sauce extra virgin olive oil, organic greens.

Sanuki udon noodles, served in homemade dashi with poached egg, green onions and vegetables.

Stir-fried noodles with assorted vegetables.

Marinated cuttlefish salad with Japanese veggies.

Vegetarian. Red beet, goat cheese, mango and spring mix in homemade ginger vinaigrette.

Chef choice fresh sashimi dices served with mixed greens, avocado slices in zesty orange ponzu sauce.

Flaky jumbo shrimp and crispy onion rings with homemade tempura sauce.

Served spicy. Tempura soft shell crab tossed with sautéed onions, chilies, and fried shallots.

Thin slices of seared ahi tuna with cracked pepper crust on the outside, served in spicy mayo with roasted garlic and chopped green onions.

Served spicy. New Zealand green mussels, fresh herbs, Thai chili, mung bean vermicelli, miso-sake broth.

Served spicy. Thinly sliced fresh yellowtail in ponzu sauce with chili slices and chopped scallions.

Served spicy. Small cubes of escolar mixed with red onions, tomatoes, cilantro, radish, mango and Thai chili in a yuzu-lime juice.

Blue fin tuna tartare over a foundation of crab mix, with avocado and micro greens on top. Served with fried wonton chips.

Fresh yellowtail collar seasoned and chargrilled, served with homemade ponzu sauce.

May contain bones. Chargrilled chilean sea bass fillet in homemade yuzu-miso glaze.

2 pieces.

2 pieces.

Served with miso soup. A variety of chef’s choice sashimi served over sushi rice.

Served with miso soup.

Served with miso soup. Seven pieces nigiri of chef’s choice with one of the rolls.

Served with miso soup. Chef’s choice of nigiri (eight pieces) and sashimi (six pieces) with one of the rolls.

Served with miso soup. Chef’s choice of nigiri and sashimi (eight pieces each) with any two of the rolls.

Served with miso soup. Grilled all-natural chicken breast, served in a sizzling skillet with season vegetables, drizzled with triple- ginger teriyaki glaze.

Served with miso soup. Grilled herb-crusted Scotish salmon fillet with teriyaki sauce and Thai basil pesto.

Served with miso soup. Char grilled fresh water eel served over steamed rice with season vegetables.

Served with miso soup. Marinaded Angus steak grilled to your satisfaction, served interiyaki demi glace with season vegetables.