Koi Nu Asian

Steamed soybean with a pinch of salt.

Panko fried squid serve with red pepper aioli.

Grilled beef, pork, or chicken marinated in a sweet mirin soy.

Steamed pork filling wrapped in wonton in a dashi stock.

Tofu, asparagus, kanpyo, pesto and cauliflower served with a mango siracha sauce.

Pan seared wild mushrooms, curried potatoes, carrots, daikon sprouts with matcha powder.

Panko fried veggies and shrimp with a daikon sauce.

Choice of tuna, salmon, or shrimp in our poke sauce served with avocados and side of lotus root chips.

Soybean based soup with crunchy tofu cubes, seaweed, and green onions.

Cold ginger, cucumber, and honey roasted oranges soup .

Shrimp, kani, crawfish, bamboo shoots, mushrooms green onions in a spicy broth.

Marinated seaweed salad.

Rice vinegar marinated cucumber salad with seaweed choices of kani, shrimp, or tako.

Crispy kale, spring mix, cashews, daikon sprouts with a blueberry avocado dressing.

Spring greens, asian pear, candied pecans with an orange sesame dressing.

Yakisoba noodles potatoes, red onions, and asparagus a curry sauce.

Fried rice carrots, bean sprouts, mushrooms, gochujang - Korean chili paste. Comes side kimchi.

Panko fried chiken or pork katsu sauce and served over rice and a side slaw.

Udon noodles in bonito soy broth served with mussels, scallops, shrimp tempura, shitake mushrooms, and carrots.

750 ml.

Genmai Cha

Matcha vanilla ice cream with ube crinkles.

Jackfruit and ginger baked pie.

Blackberries, lychee, jackfruit, mango, mandarin oranges drizzle in honey and mint.

Sweet chili or spicy mayo, and scallions.

Spicy Kani mix, cucumbers, avocado.

Assorted veggies sautéed with teriyaki sauce served over steamed white rice topped with sesame seeds.

Panko fried chicken or pork drizzled with katsu sauce served with steamed white rice and side of red cabbage slaw and pickled radish.

Fried rice with carrots, bean sprouts, cucumber, mushrooms, eggs with gochujang (Korean chili paste) topped with seaweed flakes.

Crispy kale, spring mix, cashews, daikon sprouts with a blueberry avocado dressing.

Spring greens, Asian pear, candied pecans with an orange sesame dressing topped with wonton chips.

Chef's choice of five sashimi served on a bed of sushi rice with cucumbers, avocados, and pickled daikon. Served with miso soup.

Vegetarian. Steamed soybean with a pinch of salt. “If you or any of your guests have an allergy or dietary restriction, please inform your server and our chefs will be happy to do our best to accommodate your needs.”

Ground pork and shrimp, carrots, shitake mushrooms, and onions served with chili flake garlic sauce.

Panko fried calamari served with red pepper sriracha aioli.

Grilled chicken or pork marinated in a sweet sauce.

Steamed shrimp and pork with chive filling wrapped in wonton.

Vegetarian. Tofu, asparagus, kanpyo, pesto, Parmesan cheese and cauliflower wrapped in wonton and fried. Served with mango sriracha sauce. “If you or any of your guests have an allergy or dietary restriction, please inform your server and our chefs will be happy to do our best to accommodate your needs.”

Vegetarian. Wild mushrooms, curry potatoes, carrots, daikon sprouts sprinkled with matcha powder. “If you or any of your guests have an allergy or dietary restriction, please inform your server and our chefs will be happy to do our best to accommodate your needs.”

Fried veggies and shrimps with a daikon sauce.

Choice of raw tuna, salmon, or hamachi in our poke sauce served with avocados and lotus root chips.

Soybean based soup with tofu cubes, seaweed, and green onions.

Cold soup made with ginger, cucumber and freshly squeezed orange juice garnished with cucumber slices and orchid petals.

Vegetarian. Seaweed salad topped with honey glazed anchovies.

Slices of marinated octopus, mushroom, bamboo shoot, and ginger, topped with sesame seeds.

Seaweed salad with cucumber slices and choices of kani, shrimp or tako.

Vegetarian. Crispy kale, spring mix, cashews, daikon sprouts with a blueberry avocado dressing. “If you or any of your guests have an allergy or dietary restriction, please inform your server and our chefs will be happy to do our best to accommodate your needs.”

Vegetarian. Spring greens, Asian pear, candied pecans and an orange sesame dressing topped with wonton chips. “If you or any of your guests have an allergy or dietary restriction, please inform your server and our chefs will be happy to do our best to accommodate your needs.”

Udon noodles sautéed with red peppers, asparagus, and a creamy curry sauce.

Assorted veggies sautéed with teriyaki sauce served over steamed white rice topped with sesame seeds.

Panko fried chicken or pork drizzled with katsu sauce served with steamed white rice and side of red cabbage slaw and pickled radish.

Ramen noodles in miso base broth served with pork, naruto (fish cake), bamboo, bean sprouts, carrots and egg.

Fried rice with carrots, bean sprouts, cucumber, mushrooms, eggs, soy sauce with gochujang (Korean chili paste) topped with seaweed flakes. Mix before eating.

Cold vermicelli noodles, spring roll, pickled daikon, pickled carrots, peanuts, and green onions served with chili flake garlic fish sauce.

Udon noodles in bonito soy broth served with mussels, scallops, shrimp tempura, shitake mushrooms, carrots, kani, topped with green onions and seaweed flakes.

Served with miso soup. Grilled sashimi grade salmon served over white rice topped with sesame seeds and sautéed vegetables. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Vegetarian. Served with seasonal steamed vegetables.

Served with a side of rice or fries.

Served with a side of rice or fries. Grilled chicken roll, asparagus cali roll, California roll.

Rolled cake made from soft meringue and custard filling with vanilla ice cream.

Blackberries, lychee, jackfruit, mango and mandarin oranges drizzled in honey.

500 ml

Served in French press.

Smelt roe.

Half California or half spicy tuna roll and three pieces of sashimi.

Half California or half spicy tuna roll and three pieces of nigiri.

Seven pieces (chef’s choice).

Seven pieces (chef’s choice).

Five pieces of nigiri, five pieces of sashimi, spicy tuna handroll, and spicy scallop masago handroll.

Kani, cucumbers, avocado.

Spicy Kani mix, cucumbers, avocado.

Sweet chili or spicy mayo, and scallions.

Shitake, cucumbers, daikon sprouts.

Smoked salmon, cream cheese, avocados.

Shrimp tempura, cucumbers, avocados.

Panko fried California roll drizzled in a sweet sauce.

Smoked salmon skin, scallions, Japanese mayo.

Smoked salmon skin, scallions, Japanese mayo.

Salmon, cream cheese, avocados, tempura fried topped with jalapeño and spicy mayo.

Cucumbers, avocados, mushrooms, wrapped in soy paper and topped with edible orchids and sweet chili glaze.

Kani crab, masago, tamago, cucumbers, avocados, oshinko.

Soft shell crab, spring, cucumbers, avocados, and spicy mayo.

Asparagus, cucumbers, avocados topped with white tuna, torched with a chili glaze and green onions.

Spicy California topped with seared salmon and drizzle with eel sauce and scallions.

King crab, cucumbers, avocados.

White tuna, crab mix, avocado, and eel with the whole panko fried drizzled with eel sauce and spicy mayo.

California roll topped with spicy baked salmon and scallions.

Cucumbers, jalapeños, asparagus, tuna topped with avocados and wasabi tobiko.

Shrimp tempura and cucumbers topped with eel and avocados drizzled with eel sauce.

California roll topped with avocados, salmon, tuna, Hamachi, shrimp, escolar.

Salmon, eel, avocados, jalapeños topped with spicy mayo and baked in the oven and topped with tempura flakes and eel sauce.

Escolar, crab mix, avocado, and eel with the whole panko fried drizzled with eel sauce and spicy mayo.

Tempura asparagus with crispy onions topped with slices of tenderloin, daikon sprout, crispy onion, and a sweet sauce.

Yellowtail, cucumber, jalapeños, cilantro topped with avocados and masago.

Krab, avocado, cream cheese topped with white tuna garlic mayo baked topped with crunch and eel sauce.

Ebi shrimp, krab, cream cheese topped with salmon, jalapeños, spicy mayo, garlic mayo, and eel sauce then baked.