Sage 400 Japanese Cuisine

Miso cured pork belly with assorted mushrooms topped with a sunny side up quail egg on a crispy rice cake.

Skewers of grilled chicken and green onions.

Tofu with sauteed assorted mushrooms.

Tossed in spicy citrus mayo.

Roasted japanese eggplant with sweet miso sauce.

Roasted Japanese eggplant with sweet miso sauce.

Seared kobe beef with fresh wasabi and ponzu.

Thinly sliced yellowtail with jalapeno, cilantro in yuzu soy.

Thinly sliced albacore topped w/ ginger garlic, soy serrano peppers, chives, drizzled with ponzu sauce.

Citrus marinated yellowtail served with grapefruit, Asian pear and taro chips.

Thinly sliced salmon, scallop and beef topped with garlic, chives, ginger in yuzu soy.

Pair of sea scallops on a bed of sauteed brussel sprouts topped with jalapeno salsa.

Scallops and mushrooms with special mayonnaise, baked in shell.

Bite sized miso Chilean sea bass, roasted garlic chips and filo dough, served with butter lettuce.

With minced shrimp.

Miso soup with clams.

Japanese tea pot soup.

Shrimp, octopus, surf clam, white fish and crab stick served over a fresh cucumber salad.

Shrimp, octopus, surf clam, white fish and crab stick served over a fresh cucumber salad.

Diced fresh salmon sashimi, avocado with honey wasabi mayo dressing served in a rice paper bowl embedded with mixed greens.

Marinated grilled chicken tossed with mixed greens, edamame, and crispy wonton strips in sweet chili and lime vinaigrette.

With mixed greens, edamame and crispy wonton strips in sweet chili and lime vinaigrette.

Mixed greens tossed with daikon sprouts and onion soy dressing topped with grilled shiitake caps.

Mixed greens topped with grilled vegetables in onion soy dressing.

Honey miso marinated.

Oriental black bean sauce with ginger and scallions.

Wasabi spiked salmon with sweet roasted red pepper puree and shiso chiffonade.

Grilled jumbo shrimp with yuzu honey glaze, served with curry potato croquette.

With hijiki seaweed saute and orange ginger glaze.

With sauteed assorted mushrooms and garlic.

With choice of balsamic teriyaki, wasabi or ginger sauces.

Crusted pork tenderloin stuffed with crabstick, asparagus, cream cheese and jalapeno.

Noodle soup with chicken, beef, scallop, shrimp tempura, fish cake, napa cabbage, black mushroom, egg and scallions.

Fresh water eel over rice and unagi sauce.

With vanilla ice cream.

Vanilla ice cream wrapped with pound cake, tempura fried.

Ice cream wrapped with fine rice cake.

Green tea, red bean or vanilla.

Spicy tuna inside, fresh salmon and avocado outside, topped with green onion, serrano, spicy mayo, chili paste. 8 pieces.

Yellowtail and avocado topped with spicy tuna, tobiko, wasabi tobiko in a medley of sauces. 8 pieces.

Spicy salmon, cucumber topped with peppered tuna and avocado with spicy chili paste. 8 pieces.

Spicy tuna and cucumber inside, topped with albacore tuna, serrano peppers, scallions and roasted garlic sauce. 8 pieces.

Spicy tuna in soy paper topped with escolar, avocado and wasabi infused tobiko. 8 pieces. 8 pieces.

Tuna, fresh salmon, yellowtail wrapped with cucumber in ponzu sauce with togarashi. 5 pieces.

Shrimp tempura and avocado topped with spicy tuna, crunchy tempura in a medley of sauces. 8 pieces.

Shrimp tempura and avocado topped with spicy escolar, green onions, crunchy tempura and spicy mayo. 8 pieces.

Soft shell shrimp and cucumber topped with fresh salmon, avocado and furikake. 8 pieces.

Shrimp tempura, smoked salmon, avocado, cream cheese, masago and jalapeno deep fried and topped with eel sauce and sesame seeds. 6 pieces.

Fried crawfish tails and cucumber topped with avocado, wasabi tobiko, eel sauce and chili paste. 8 pieces.

Shrimp tempura, cream cheese, cucumber, soy paper topped with crab sticks, masago and honey wasabi mayo dressing. 8 pieces.

Soft shell crab and cucumber topped with fresh water eel and avocado. 8 pieces.

Boiled shrimp, jalapeno and avocado topped with seared akaushi kobe beef and fresh wasabi in a yuzu soy sauce. 8 pieces.

California roll topped with baked scallops, masago and spicy mayo. 8 pieces.

Tempura tofu and sweet potato inside, topped with avocado. 8 pieces.

2 pieces.

Sweet.

Thin sliced yellowtail with jalapeno and cilantro in yuzu soy.

Served with wonton chips.

Miso cured pork belly with organic mix mushrooms topped with a sunny side up quail egg on a crispy rice cake.

Skewers of grilled chicken and green onions with teriyaki suce.

Tofu with sauteed assorted mushrooms.

Scallops and mushrooms with special mayonnaise baked in shell.

Thin sliced yellowtail with jalapeno and cilantro in yuzu soy.

Thinly sliced pepper tuna with avocado, chive, and ito togarashi and in a sweet rice vinegar garlic sauce with a dash of spicy mayonnaise.

Thin sliced albacore topped with ginger garlic, soy serrano peppers, chives, and drizzled with ponzu sauce.

Seared kobe beef with fresh wasabi and ponzu.

Citrus marinated yellowtail served with grapefruit, Asian pear, and taro chips.

Thinly sliced salmon, scallop, and beef topped with garlic, chives, and ginger in yuzu soy.

Pair of sea scallops on a bed of sautéed brussel sprouts topped with jalapeno salsa.

Bite sized miso Chilean sea bass, roasted garlic chips, and filo dough. Served with butter lettuce.

Served with minced shrimp.

Miso soup with clams.

Japanese tea pot soup.

Shrimp, octopus, surf clam, white fish, and crab stick. Served over fresh cucumber salad.

Diced fresh salmon, sashimi, and avocado with honey wasabi mayonnaise dressing. Served in a rice paper bowl embedded with mixed greens.

Marinated grilled chicken tossed with mixed greens, edamame, and crispy wonton strips in sweet chili and lime vinaigrette.

Mixed greens tossed with daikon sprouts and onion soy dressing topped with grilled shiitake caps.

Mixed greens topped with grilled vegetables in onion soy dressing.

King crab wrapped with calamari lightly battered. Served with pickled onions and shiso aioli.

Served with vanilla ice cream.

Vanilla ice cream wrapped with pound cake and tempura fried.

Ice cream with fine rice cake.

Green tea, red bean, or vanilla.

Served with wonton chips.

Thin sliced yellowtail with jalapeno, cilantro in yuzu soy.

Thin sliced albacore topped with ginger garlic, soy serrano peppers, chives, drizzled with ponzu sauce.

Thin sliced flounder topped with dill, drizzled with sherry balsamic citrus vinaigrette.

Served on honey ponzu marinated onions.

Thinly sliced salon scallop and beef topped with garlic, chives, ginger in yuzu soy.

Washington state kobe.

Scallops and mushrooms with special mayo baked in shell.

Roasted Japanese eggplant with sweet miso sauce.

Roasted Japanese eggplant with sweet miso sauce.

Tofu with sauteed assorted mushrooms.

Skewers of grilled chicken and green onions.

Tossed in spicy citrus mayo.

Miso soup with clams.

Japanese tea pot soup.

Diced fresh salmon sashimi, avocado with honey wasabi mayo dressing served in a rice paper bowl embedded with mixed greens.

Marinated grilled chicken tossed with mixed greens, edamame, and crispy wonton strips in sweet chili and lime vinaigrette.

Marinated grilled shrimp tossed with mixed greens, edamame, and crispy wonton strips in sweet chili and lime vinaigrette.

Mixed greens tossed with daikon sprouts and onion soy dressing topped with grilled shiitake caps. Pepper tuna upon request.

Mixed greens topped with grilled vegetables in onion soy dressing.

Shrimp, octopus, surf clam, white fish and crab stick served over fresh cucumber salad.

Minced shrimp, mushroom, and water chestnuts on shiso leaves, tempura style.

Wasabi spiked salmon with sweet roasted red pepper puree and shiso chiffonade.

With sauteed assorted mushrooms and garlic.

With avocado, yam, water chestnuts topped with teriyaki sauce.

Ask about chef's daily preparation.

Grilled jumbo shrimp with yuzu honey glaze, served with curry potato croquette.

White fish, scallop, shrimp, crab stick and cuttlefish.

Pork tenderloin or chicken breast coated with panko bread crumbs, deep fried until golden brown served with traditional katsu sauce.

Noodle soup with chicken, beef, scallop, shrimp tempura, fish cake, napa cabbage, black mushroom and scallions.

Fresh water eel over rice and unagi sauce.