Kobe An

Avocado, krabmeat, and cucumber.

Real snow crab, avocado, cucumber, and side of spicy mayo.

Real lobster, avocado and cucumber.

California roll with spicy tuna.

California roll with a variety of fresh fish on top.

Salmon cream cheese and cucumber.

Salmon, avocado and masago.

Spicy tuna and cucumber with tuna and masago on top.

Yellowtail inside with avocado and eel on outside.

Spicy tuna and cucumber.

Baked hamachi scallion, jalapeno and ponzu.

Eel and cucumber with avocado on outside.

Salmon, asparagus, tempura crunch and honey.

Eel and cucumber. 6 pieces.

Scallop and dynamite sauce.

Salmon, kewpie, green onion, sriracha and cucumber.

Spicy tuna, avocado, rolled in flakes with eel sauce.

Spicy yellowtail and cucumber.

Krab and avocado topped with whitefish and baked with dynamite sauce.

Crispy salmon skin, kaiware, cucumber and yamagobo.

Spicy tuna, avocado, tempura flake, topped with salmon, lemon and sriracha dots.

Krabmeat and asparagus.

Tuna.

Avocado.

Yellowtail and scallion.

Cucumber.

Salmon.

Asparagus.

Shiitake mushrooms.

Sour plum, yamagobo and shiso leaf.

Sea eel and cucumber.

Outside. Salmon, shrimp and avocado.

Outside. Eel, cream cheese and crab.

Outside. Ebi, avocado, cucumber, cream cheese, jalapeno and eel sauce.

Outside. Spicy tuna, avocado and no rice.

Outside. Spicy tuna, avocado and no rice.

Outside. Jalapeno, cream cheese, spicy tuna, dynamite sauce and no rice.

Inside. Cucumber, kaiware and dynamite

Inside. Shrimp, avocado, cucumber and dynamite sauce.

Inside. Tempura shrimp, crabmeat, eel and avocado with strawberry on outside.

Inside. Tempura shrimp, crabmeat, eel and tobiko topped with avocado.

Inside. Tempura green onion, avocado, seared hamachi, jalapeno, cilantro and ponzu sauce.

Inside. Tempura green onion, avocado, dynamite sauce, seared tuna, jalapeno, cilantro and ponzu sauce.

Inside. Tempura shrimp, spicy tuna, avocado, seared escolar, schichimi, kaiware and ponzu sauce.

Inside. Tempura shrimp, spicy tuna, avocado, mango and jalapeno mango sauce.

Inside. Tempura shrimp, masago and kewpie, topped with ribeye steak and flashed seared.

Inside. Tempura asparagus, crabmeat, salmon, avocado, kewpie and sriracha.

Yellowfin tuna.

Super white tuna.

Seared albacore tuna.

Japanese mackerel. Pickled.

Salmon, fresh.

Salmon, smoked.

Sea eel.

Fresh water eel.

Shrimp.

Sweet raw shrimp.

Yellowtail.

Striped bass.

True red snapper.

Crab.

Surf clam.

Octopus.

Squid.

Scallop with dynamite sauce.

Sea scallop seared.

Seasoned tofu.

Egg.

Salmon egg.

Flying fish roe.

Wasabi flying fish roe.

Smelt egg.

Jalapeno smelt egg.

Served on fish roe.

Jalapeno, cilantro and ponzu sauce.

Sesame glaze and fresh ginger.

Onion and sesame glaze.

Salmon, crab and eel sauce.

Tuna, crab and eel sauce.

Eel, crab and eel sauce.

Hamachi, red onion, garlic, Serrano, yucca and white truffle oil.

Seared tuna, ponzu, scallion, roasted garlic and lemon zest.

Japanese red snapper, roasted garlic, Serrano, cilantro, avocado, red onion and olive oil.

Japanese yellowtail with oranges, Thai chilies, fresh garlic, wasabi oil, ponzu and cilantro.

Tuna, hamachi or salmon. Flash seared with ponzu, olive oil, truffle oil, chives and ginger.

Choice of tuna, hamachi or salmon. Yuzu juice, lime zest, cracked pepper, olive oil and white truffle oil.

Tuna or salmon.

Crab, shrimp or octopus.

Seasonal fresh fish 9 pieces. Tuna, hamachi and whitefish.

Sea salt, togarashi and truffle oil.

Choice of tuna, hamachi or salmon. Flash seared, topped with jalapeno, cilantro and spicy yuzu.

Salmon, avocado and shrimp baked with dynamite sauce.

5 pieces.

Hamachi, jalapeno and cream cheese. No rice.

Split tempura battered banana served with vanilla ice cream, chocolate and caramel sauces.

Vanilla ice cream with butter cake, tempura battered and served with fresh fruit.

Served with vanilla ice cream and caramel sauce.

Green tea ice cream with hot fudge and whipped cream.

Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Seasonal fresh fish -9 pcs tuna, hamachi, and whitefish. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Udon noodles in broth topped with a variety of vegetables, chicken, and shrimp tempura. Served a la carte.

Tempura shrimp, crab meat, eel, tobiko, and topped with avocado. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Miso dengaku. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Bite-Choose your sized calamari, glazed with sweet, and sour hot sauce. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Spicy rice vinegar dipping sauce. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Lightly breaded tofu, fresh ginger daikon, ponzu sauce, and accompanied by bonito flakes. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Fresh vegetables, and tofu. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Seasoned beef, vegetable potstickers, and Kimmie's family recipe. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Julienned carrots, scallions rolled in thinly sliced, dry, aged rib eye, grilled, and served with spicy shichimi teriyaki sauce. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Steamed pork dumplings. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Chicken, onion, and mushrooms on a skewer. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

An assortment of pickled vegetables. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Egg and vegetables. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Mixed greens. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

House-made and deep-fried. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

With yuzu and sea salt. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Salmon, avocado, and shrimp baked with dynamite sauce. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Sliced cucumber in the delicious rice vinegar dressing a choice of crab meat, octopus, or shrimp. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Baked with our spicy sauce. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Broiled yellowtail collar and when available. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Grilled salmon collar and when available. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Steamed soybean pods. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Truffle oil, sea salt, and shichimi pepper. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Japan’s best danshaku potato. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Bed of cucumber topped with daikon sprout. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or under cooked.

Large scallop, shrimp, Scottish salmon on a skewer, light soy, shichimi pepper, and yuzu ponzu sauce. Served with miso soup, and steamed, fried, or brown rice.

Octopus, squid, scallops, shrimp, red snapper, and vegetables. Served with miso soup, and steamed, fried, or brown rice.

Teriyaki or miso-glazed. Served with miso soup, and steamed, fried, or brown rice.

Boneless, yuzu kosho, and served with Japanese tartar sauce. Served with miso soup, and steamed, fried, or brown rice.

Blackened seared tuna, served with avocado, tomato, kaiware sprouts, and a side of spicy QP mayonnaise. Served with miso soup, and steamed, fried, or brown rice.

Barbecued freshwater eel served over steamed rice. Krab sunomo cucumber salad, and tsukemono pickled vegetable. Served with miso soup, and steamed, fried, or brown rice.

Grilled filet of saba japan mackerel lightly salted or miso-glazed. Served with miso soup, and steamed, fried, or brown rice.

Served with a tsukemono tarter sauce. Served with miso soup, and steamed, fried, or brown rice.

Shrimp, a variety of fresh vegetables batter-dipped, and fried. Served with miso soup, and steamed, fried, or brown rice.

Served with miso soup, and steamed, fried, or brown rice.

Shrimp tempura, vegetable tempura, choice of teriyaki chicken or beef, and a choice of California roll or spicy tuna roll. Served with miso soup, and steamed, fried, or brown rice.

Soba noodles sauteed with fresh vegetables, your choice of beef, chicken, pork, or shrimp, and a combination of two meats. Served a la carte.

Udon noodles in broth topped with a variety of vegetables, chicken, and shrimp tempura. Served a la carte.

Homestyle noodles with cha chu pork and vegetables. Served a la carte.

Udon noodles pan-fried with vegetables, your choice of beef, chicken, pork, or shrimp, and a combination of two meats. Served a la carte.

Shrimp, vegetable tempura, teriyaki chicken, and spring roll edamame. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Shrimp, vegetable tempura, grilled teriyaki chicken, salmon, sashimi, and crab meat sunomono. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Japanese style chicken, shiitake mushroom meatball grilled, served with teriyaki, sweet, and sour apple sauce. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Panko breaded shrimp, pork, or chicken served over steamed rice, and served with curry sauce. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Panko breaded pork loin, or chicken deep-fried. Served with homemade tonkatsu sauce. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

The Japanese version of fondue, thin-sliced beef, 2 types of noodles, vegetables with ponzu, and miso Goma dare sauces. Cooked at your table. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

A traditional one-pot dish, with thinly sliced beef, vegetables, harusame, konnyaku noodles, and cooked at your table in a Japanese sukiyaki sauce. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Glazed with tamamiso and topped with sliced almonds. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

A variety of seasonal vegetables and tofu. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Chicken breast, a variety of fresh vegetables batter-dipped, and fried. Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Vegetable pancake and Japanese favorite. A choice of beef, pork belly, shrimp, or yariika (squid). Served with miso soup, and steamed, fried, or brown rice. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Variety of raw fish, 18 pcs, and 6 varieties. Served with miso soup. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

6 pcs of nigiri, 1/2 tekka, and 1/2 kappa. Served with miso soup. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

9 pcs of nigiri, 1/2 tekka, and 1/2 kappa. Served with miso soup. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

California roll, 4 pcs nigiri, and 4 pcs sashimi. Served with miso soup. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

A variety of fish served over sushi rice. Served with miso soup. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Breaded and deep-fried served with house sauce. Served with miso soup and house salad. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Breaded and deep-fried served with house sauce. Served with miso soup and house salad. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Teriyaki chicken, vegetable tempura, gyoza, and edamame. Served with miso soup and house salad. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

With spring roll. Served with miso soup and house salad. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Cucumber roll, 4 pcs of California, 4 kinds of fish tuna, white fish, shrimp, and salmon. Served with miso soup and house salad. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Teriyaki chicken vegetable yakisoba, tempura, 4 pcs of California roll, and steamed rice. Served with miso soup and house salad. Consuming raw or uncooked meats, seafood, shellfish or eggs may increase your risk of food-borne illness. These items may be served raw or undercooked.

Served hot.

Bottle.

Roasted brown rice with matcha.

Japanese soda with the marble.

With avocado and crabmeat. Your choice of regular or large.

Real snow crab, avocado, and cucumber side of spicy QP mayonnaise.

Real lobster, avocado, and cucumber.

California roll with spicy tuna. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

California roll with a variety of fresh fish on top. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Salmon, cream cheese, and cucumber. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Salmon, avocado, and masago. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Spicy tuna, cucumber with tuna, and masago on top. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Yellowtail inside with avocado and eel on the outside. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Spicy tuna, and cucumber. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Baked hamachi, scallion, jalapeno, and ponzu. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Eel and cucumber with avocado on the outside. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Salmon, asparagus, tempura crunch, and honey. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Eel and cucumber 6 pcs. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Scallop and dynamite sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Salmon, kewpie, green onion, sriracha, and cucumber. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Spicy tuna, avocado, and rolled in flakes with eel sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Spice yellowtail and cucumber. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Crab, avocado, topped with whitefish, and baked with dynamite sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Crispy salmon skin, kaiware, cucumber, and yamagobo. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Spicy tuna, avocado, tempura flake, topped with salmon, lemon, and sriracha dots. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Crabmeat and asparagus. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Salmon, shrimp, and avocado. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Eel, cream cheese, and krab. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Ebi, avocado, cucumber, cream cheese, jalapeno, and eel sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Spicy tuna, avocado, and no rice. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Jalapeno, cream cheese, spicy tuna, dynamite, and no rice. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura soft shell crab, avocado, cucumber, kaiware, and dynamite. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura shrimp, avocado, cucumber, and dynamite. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura shrimp, crab meat, eel, avocado, and with a strawberry on the outside. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura shrimp, crab meat, eel, tobiko, and topped with avocado. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura green onion, avocado, seared hamachi, jalapeno, cilantro, and ponzu sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura green onion, avocado, dynamite, seared tuna, jalapeno, cilantro, and ponzu sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura shrimp, spicy tuna, avocado, topped with seared escolar, shichimi, kaiware, and ponzu sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura shrimp, spicy tuna, avocado, mango, and jalapeno-mango sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura shrimp, masago, kewpie, topped with rib-eye steak, and flashed seared. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Tempura asparagus, krabmeat, salmon, avocado, kewpie, and sriracha. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Served on fish roe. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

With jalapeno, cilantro, and ponzu sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

With sesame glaze and fresh ginger. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

With onion and sesame glaze. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

With salmon, crab, and eel sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

With tuna, crab, and eel sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

With eel, crab, and eel sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

With the best fatty part of salmon. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Seasonal fresh fish -9 pcs tuna, hamachi, and whitefish. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Sea salt. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Sea salt, togarashi, and truffle oil. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Flash seared, topped with jalapeno, cilantro, and spicy yuzu. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Salmon, avocado, and shrimp baked with dynamite sauce. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Hamachi, jalapeno, cream cheese, and no rice. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Choice of fish, yuzu juice, lime zest, cracked pepper, olive oil, and white truffle oil. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Japanese yellowtail with oranges, Thai chile, fresh garlic, wasabi oil, ponzu, and cilantro. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Seared tuna, ponzu, scallion, roasted garlic, and lemon zest. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.

Hamachi, red onion, garlic, serrano, yucca, and white truffle oil. Consuming raw or undercooked seafood and eggs may increase your risk of foodborne illness. These items may be served raw or undercooked.