Sasamatsu

Lobster, crawfish and masago salad with asparagus, topped with shrimp, spicy mayo, unagi sauce, and furikake.

Kanikama, cilantro, cucumber and tempura crunch, topped with tuna confit, unagi sauce, and scallions.

Fried soft shell crab with cucumber, kale, masago and Japanese mayo, wrapped with seaweed and daikon, served with Japanese pickles.

Cod tempura and kyuri zuki, topped with dill-cured salmon and dill aioli.

Shrimp tempura, takuwan, cucumber, cilantro and daikon wrapped with seaweed and rice paper, topped with shrimp and sriracha.

Tofu-edamame falafel, sunomono salad, cucumber, avocado and asparagus wrapped in soy paper, served with edamame hummus and Japanese pickles.

Tuna, hamachi and fresh salmon with spicy mayo, unagi sauce, and sriracha, battered and fried.

Kanikama with cucumber, avocado and tempura crunch, topped with spicy tuna and scallions.

Spicy salmon, cucumber and tempura crunch, topped with torched salmon belly and dill aioli.

Asparagus tempura, cucumber, pickled carrot, takuwan, and kyuri zuke, topped with avocado and mango salsa served on ponzu frisee salad.

Tempura shrimp and cucumber topped with unagi and spicy masago sauce.

Spicy tuna, cucumber, and tempura crunch, topped with tuna sashimi.

Lobster, crawfish and masago salad with asparagus, topped with lobster tail, mango salsa, and tobiko medley.

Tuna and escolar with scallions, topped with fresh salmon.

Tempura shrimp and cucumber topped with a snow crab and masago salad.

Sriracha, masago and spicy tuna tempura-fried, wrapped with marinated daikon.

Served with SASA's ice cream.