Ichiban Japanese Steak House

Fried shrimp dipped with special chef sauce.

Japanese steamed shrimp dumpling.

Cooked green soybean with salt.

Shrimp appetizer 2 pieces with egg yolk sauce new york steak and chicken orange sherbet.

Zucchini mushroom onion.

House plum wine filet mignon chicken and lobster green tea ice cream.

Salmon, shrimp, squid, and scallops deep-fried in a light crispy batter. Served with vegetable tempura, miso soup, and rice.

Smoked squid and seaweed salad.

Crispy tofu glazed with sweet teriyaki and fresh ginger. Served with vegetable tempura, miso soup, and rice.

Thinly sliced whitefish with wasabi vinaigrette sauce.

Black Angus top sirloin beef sashimi, kaiware, slightly seared green onions, spicy, and sliced thin. Served with daikon radish and cucumber. Then drizzled with a spicy, Thai sauce, and ponzu.

Yellowtail cheek prepared in either a sweetened soy sauce or grilled with lemon and salt.

Our executive chef's signature dish and flash fried prawns served with Asian citrus aioli.

3 shrimp with vegetable tempura.

Yasai sunamono topped with soft shell crab and dressed with wasabi dressing and sesame seeds.

Marinated cucumber salad and sesame seeds.

Salted soybeans.

Diced New Zealand green lip mussels mixed with flying fish eggs and green onions in a spicy lemon vinegar soy sauce.

Slightly spicy floured and fried squid with a citrus dipping sauce.

Japanese style beef potstickers.

Snow crab and cream cheese wontons with a plum dipping sauce.

Deep fried tofu with a sweet ginger sauce.

Marinated cucumber salad with octopus and sesame seeds.

Smoked squid and seaweed salad.

Japanese soybean based soup.

Diced New Zealand green lip mussels mixed with flying fish eggs and baked in spicy mayonnaise with green onions.

Slightly seared spicy tuna. Served on marinated cucumbers, seaweed, kaiware, green onion, daikon radish, drizzled with a spicy Thai sauce, and ponzu flying fish eggs.

Thinly sliced whitefish with wasabi vinaigrette sauce.

Black Angus top sirloin beef sashimi, kaiware, slightly seared green onions, spicy, and sliced thin. Served with daikon radish and cucumber. Then drizzled with a spicy, Thai sauce, and ponzu.

Seared sashimi grade tuna, avocado, jalapeno pepper, and served over a bed of mixed greens with a wasabi vinaigrette.

Marinated and flash-fried thinly sliced rib-eye, crushed peanuts, and served over mixed greens with Thai style vinaigrette.

Korean style grilled beef with pinenuts and bell peppers.

Served with mixed greens and honey sesame vinaigrette dressing.

Mixed greens with a honey sesame vinaigrette.

6 shrimp deep-fried in a light crispy batter. Served with vegetable tempura, miso soup, and rice.

Salmon, shrimp, squid, and scallops deep-fried in a light crispy batter. Served with vegetable tempura, miso soup, and rice.

Bite size pcs of chicken wrapped in mint leaves with pickled plum deep fried in a light crispy batter. Served with vegetable tempura, miso soup, and rice.

Black Angus new york steak with sauteed mushrooms and teriyaki sauce. Served with vegetable tempura, miso soup, and rice.

Bite size pcs of chicken glazed with teriyaki sauce and sprinkled with sesame seeds. Served with vegetable tempura, miso soup, and rice.

Crispy tofu glazed with sweet teriyaki and fresh ginger. Served with vegetable tempura, miso soup, and rice.

Thinly sliced top sirloin pan-fried with fresh mushrooms, ginger, and glazed with teriyaki sauce. Served with vegetable tempura, miso soup, and rice.

Salmon steak broiled over an open flame and basted with teriyaki sauce. Served with vegetable tempura, miso soup, and rice.

Pork baby back ribs broiled over an open flame and basted with teriyaki sauce. Served with vegetable tempura, miso soup, and rice.

A variety of fish over a bowl of sushi rice.

California roll and 8 pcs of chef's choice nigiri.

Served with marinated onions.