Isohama Japanese Restaurant

Hot and spicy.

Chicken skewers.

Thinly sliced beef rolled with whole scallions then broiled with teriyaki sauce.

Thinly sliced chicken rolled with whole scallions then broiled with teriyaki sauce.

Calamari Japanese style. Served with Japanese dipping sauce.

Marinated whole squid broiled with ginger soy glaze.

Lightly battered tofu gently fried, topped with scallions, ginger and bonito flakes. Served with a light sauce.

Sliced tofu served cold with ground ginger, scallion, bonito flakes and soy sauce.

Crispy fried tender boneless chicken pieces served with dipping sauce.

Butterflied shrimp rolled with asparagus and then broiled with teriyaki sauce.

Butterflied slices of fresh salmon rolled with asparagus and then broiled with teriyaki sauce.

Eggplant split lengthwise broiled with miso glaze.

Cold buckwheat noodles served with dry seaweed, scallions, wasabi and dipping sauce.

Cold egg noodles served with crab meat, shredded cucumber, lettuce, seasoned omelette, seaweed and seasonings.

Assorted.

Assorted.

Slices of assorted raw seafood in a vinaigrette sauce.

Slices of cooked octopus in a vinaigrette sauce.

Slices of crab meat in a vinaigrette sauce.

Salmon, tuna and yellowtail.

Japanese pickles.

Japanese pickles.

Thinly sliced yellowtail served with ponzu sauce and jalapeno on top.

Thinly sliced and lightly seared white tuna with a ponzu truffle oil sauce.

Chunks of spicy tuna on a bed of sliced avocado, organic greens and masago.

Thinly sliced mushrooms and scallions in a clear broth.

Shredded pork and scallions quickly sauteed together in a miso broth.

Tofu and vegetable in a clear broth.

In a clear broth.

Seasoned blanched soy bean sprouts mixed with white sesame seeds.

Seaweed salad.

Cooked seaweed sprinkled with white sesame seeds in Chef's special light sauce and served cold.

Blanched young soy beans in pods. Served hot or cold.

Blanched spinach topped with bonito flakes and sesame seeds in Chef's special light sauce. Served cold.

Imitation crab meat with shredded cucumber topped with masago and mayo.

Broiled duck meat over mixed greens with house dressing.

Chicken skewers.

Slices of beef sauteed with onions in ginger sauce.

Slices of chicken sauteed with onions in ginger sauce.

Sea scallops, jumbo shrimp, fish fillet and mushrooms, wrapped in foil then steamed in a sake broth.

Chilean sea bass marinated in miso glaze.

Breaded shrimp, deep fried then served with our curry wine sauce.

Topped with assorted vegetables in our house special teriyaki sauce.

Lobster tail, scallops, shrimp, crab meat and vegetables served tempura style with tempura sauce.

Thinly sliced beef rolled with whole scallions then broiled with teriyaki sauce.

Served with fish fillet, lobster tail, jumbo shrimp and sea scallops.

Curly Japanese noodles stir-fried with tender slices of chicken and vegetables.

Stir-fried udon with chicken and seafood.

Beef and vegetables served with clear noodles in sweet soy broth.

Chicken and vegetables served with clear noodles in sweet soy broth.

Noodle soup.

Noodle soup. Thick Japanese noodles soup with chicken slices, tempura shrimp, vegetables and topped with an egg.

Fish, chicken, scallops, shrimp, tofu and vegetables in broth with cellophane noodles.

Lightly fried roll of white tuna, white fish and tobiko. Served overturned with topped with citrusy kani.

Sampler of white tuna truffle yuzu, salmon cucumber with mango salsa, yellowtail jalapeno with house-made guacamole, and tuna with curry aioli and salsa.

Spicy tuna, lobster salad and avocado, roll. Topped with slices of tuna and red tobiko.

Wild albacore sliced thin with mixed greens and tangy ponzu sauce. Topped with shredded fried kani.

Cubes of tuna, salmon, and white tuna in an avocado cup. Served with greens, strips of fried kani, sliced red onions and tangy yuzu sauce.

Traditional style broiled yellowtail collar. Lightly salted and served with diakon radish and ponzu sauce.

Sweet blue crab meat stuffed in cups of fried shumai skin. Garnished tobiko, melted Parmesan and radish sprouts, drizzled with spicy mayo.

Shrimp tempura roll topped with thinly sliced fresh mango and drizzled with house made mango salsa.

Mixture of cooked king crab meat, seaweed salad, cucumber, mayo and tobiko.

Fried calamari. Served with house jalapeno sauce.

A 3 tiered roll consisting of thinly sliced white tuna, avocado, tuna and masago. Stuffed with spicy tuna, lobster salad, avocado, and drizzled with yuzu dressing.

4 pieces of club sandwich styled sushi with tuna, salmon, kani, avocado, cucumber, lettuce, masago and pink seaweed in the center. Topped with wasabi mayo.

Alaskan king crab, avocado and masago wrapped in the center deep fried until the rice, perfectly soft and chewy. Served with Chef's special mango salsa.

Coconut battered tempura shrimp wrapped in a roll, topped with lobster salad, masago and thinly sliced avocado, sprinkled with fine coconut flakes and drizzled with wasabi dressing.

Spicy white tuna, asparagus, avocado and tempura flakes inside. Topped with seared white tuna, jalapeno and Chef's ginger eel sauce. Sprinkled with crunchy kani.

9 pieces assorted and fresh salmon roll.

15 pieces assorted.

5 pieces sushi, 12 pieces sashimi and California roll.

Slices of assorted raw fish over sushi rice.

Tuna, yellowtail, and California roll.

Tuna rolls.

Hot and spicy.

Served with eel avocado roll, salmon skin roll and Boston roll.

Served with shrimp tempura roll, chicken tempura roll, and sweet potato tempura roll.

Eel over rice.

15 pieces of assorted sushi, 1 wasabi roll and 1 Chef's special roll.

13 pieces sushi, 15 pieces sashimi and 1 special roll.

Tuna.

Albacore tuna.

Fresh salmon.

Yellowtail.

Striped bass.

Spanish mackerel.

Mackerel.

Octopus.

Squid.

Cooked shrimp.

Crab stick.

Flying fish roe.

Giant clam.

Broiled fresh water eel.

Salmon roe.

Sea urchin.

Scallop.

Red clam.

Cooked Alaskan king crab meat.

Seasoned omelette.

Organic white tuna.

Served with kani, avocado and masago.

Served with Boston lettuce, cooked shrimp, shredded cucumber and mayo.

Broiled salmon skin roll.

Eel roll.

Served with eel and shredded cucumber wrapped with avocado topped with masago and eel sauce.

Served with 2 tempura shrimp, cucumber, masago and eel sauce.

Served with chicken tempura, cucumber, masago and eel sauce.

Served with lobster tail tempura, cucumber, spicy mayo and masago.

Served with shredded cucumber.

Served with chunks of avocado.

Served with kampyo (cooked squash).

Served with Japanese pickles.

Served with plum sauce and cucumber.

Served with sticky soy beans and scallions.

Served with asparagus, avocado and cucumber.

Served with cooked spinach.

Served with avocado and inari (seasoned dry bean curd).

Japanese yellow sweet potato.

Served with fresh salmon, shredded cucumber, avocado and masago.

Served with fresh salmon, cream cheese and scallions on the inside.

Served with smoked salmon, shredded cucumber, avocado and masago.

Tuna roll.

Hot and spicy.

Served with spicy tuna wrapped with masago and avocado on the outside. Hot and spicy.

Yellowtail and scallions roll.

Served with kani, shredded cucumber wrapped with tuna, salmon, white fish, avocado, and masago.

Served with kani and cucumber wrapped salmon, crunchy and avocado.

Served with kani and cucumber wrapped with tuna, crunchy and avocado.

Fresh salmon, tuna, masago, avocado and tempura flakes wrapped with green seaweed.

Fresh tuna, masago, avocado and tempura flakes wrapped with pink seaweed on the outside.

Fresh salmon, masago, avocado and tempura flakes wrapped with yellow seaweed on the outside.

Tempura shrimp and cucumber wrapped with layers of eel and avocado on the outside.

Avocado, masago and cucumber wrapped with pieces of broiled eel on the outside.

Tamago, tuna, crab meat and avocado wrapped with masago and cucumber on the outside.

Spicy tuna, tempura flakes, masago and avocado with spicy lava sauce.

Triangle roll with spicy fresh salmon, yellowtail and tuna flakes on the inside with masago and chili sauce on the outside. Hot and spicy.

Spicy tuna, avocado and crunchy topped with Mediterranean spices, seared tuna, jalapeno and masago.

White tuna, cucumber and tempura flakes topped with wasabi tobiko outside.

Avocado, cucumber, masago, and tempura flakes topped with a mixture of wasabi tobiko and salmon.

Crispy rock shrimp with kani mix and masago.

Lobster salad, avocado and crunchy topped with spicy tuna, BBQ sauce and masago. Hot and spicy.

2 scoops with choice of flavor.

2 scoops of ice cream topped with delicious red bean paste.

Hand battered ice cream and sponge cake deep fried and served with whipped cream.

Lightly battered banana pieces fried tempura style and drizzled with maple syrup.

Pulverized sticky rice dough with ice cream filling.

A thick jellied popular traditional Japanese sweet made of red bean paste, agar agar and sugar.