Sushi Pop

Seared tuna, avocado, wasabi vinaigrette, wasabi tobiko, fried shallots, shiso, avocado, and myoga ginger.

Hamachi, avocado, fried shallot, and chipotle lime sauce. Topped with grouper, mama's sauce, cilantro, Hawaiian pink salt, and a wedge of lime.

Tempura grouper, avocado, kewpie, and kampyo. Topped with smoked yellowtail, aji Verde, jalapeno, radish, and kaiware.

Tempura grouper, jalapeno, avocado, creme fraiche, topped with golden tile, acevichado sauce, quick pickled cucumber slices, shichimi, and micro cilantro.

Ora king salmon, Keiji salmon, smoked salmon, and orange ponzu.

Asian baby greens, cucumber, shaved carrots, and sprouts with house ginger dressing.

Ogonori, Kosaka, and hiyashi. Wakame seaweeds, cucumber, and rice vinegar.

Seared tuna belly with garlic chips, pickled shallots, layu, togarashi, ponzu, and micro arugula.

Seared tuna, avocado, wasabi vinaigrette, wasabi tobiko, fried shallots, shiso, avocado, and myoga ginger.

Ora king salmon, Keiji salmon, smoked salmon, and orange ponzu.

Fish sauce caramel, topped with chili, toasted peanuts, cilantro, and lime.

Crispy tofu, and summer vegetables simmered in coconut adobo sauce.

Shrimp and pork served with fish sauce.

Lemongrass marinated beef, soy pickled crimini mushrooms, jasmine rice, and Asian peperonata.

Seaweed and scallions.

Assorted local fungi, cauliflower puree, fried broccoli steams, and jalapeno emulsion.

Crispy fried chicken breast, green curry, jalapeno jam, and Asian gremolata.

Fried soft shell crab, avocado, asparagus, shiso, yuzu aioli, masago, and scallions. Topped with black sesame, radish, lemon wedge, and bliss hot sauce.

Salmon, kewpie, cucumber, and micro basil. Topped with seared soy-marinated tuna, crying tiger sauce, and kaiware.

Tempura shrimp and kewpie. Topped with eel, avocado, creme fraiche, white sesame, and kabayaki.

Tempura grouper, avocado, kewpie, and kampyo. Topped with smoked yellowtail, aji Verde, jalapeno, radish, and kaiware.

Hamachi, avocado, fried shallot, and chipotle lime sauce. Topped with grouper, mama's sauce, cilantro, Hawaiian pink salt, and a wedge of lime.

Tuna, tempura asparagus, tobanjan aioli, topped with yellowtail, Asian relish, and kaiware.

Tuna, tempura shishitos, and sweet chili. Topped with grouper, avocado, fennel salsa, and fennel.

Tempura asparagus, tuna, and tobanjan aioli. Topped with Japanese scallops, kaiware, fleur de sel, and orange chili sauce.

Tempura grouper, jalapeno, avocado, creme fraiche, topped with golden tile, acevichado sauce, quick pickled cucumber slices, shichimi, and micro cilantro.

Crab, tempura flakes, and sweet chili. Topped with ora king salmon, ginger-shallot sauce, and kaiware.

Smoked salmon, pineapple, and purple potato. Topped with blowtorched salmon, bourbon barrel-aged maple syrup, chives, and smoked salt.

Salmon, avocado, and fried shallots. Topped with smoked salmon, everything spice, pickled shallots, fried capers, chives, and creme fraiche.

Lobster, masago, scallions, garlic gold, and avocado. Topped with trout, tobanjan aioli, kabayaki, and tempura flakes.

Kampyo, yamagobo, takuwan, shiso, and fried shallots. Topped with avocado, ginger shallot, and arugula.