Spice level two.

Filled with Cream Cheese.

Salt and pepper, general tso's.

Spice level two.

For two.

Spice level two. For two.

Raw fish. Thinly seared tuna with ponzu sauce. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Tuna, avocado, mango, mixed green, served with crisps. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Choice of spicy tuna, spicy salmon or spicy yellowtail. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Spicy tuna, crabmeat on the bed of avocado and batter-fried, four pc. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Jumbo shrimp, sea scallops, lobster tail, and mixed vegetables in a homemade white sauce.

Tender beef filet, sea scallops, onions, celery, mushrooms, snow peas, carrots, and corn severed in a sizzling plate.

Sliced chicken, beef, jumbo shrimp, lobster tail, sea scallops, and mixed vegetables in a homemade brown sauce.

Spice level two. Jumbo sea scallops, shrimp, tender beef, sliced chicken, salted peanuts, and mixed vegetables in signature Kung Po sauce.

Spice level one. Fried shredded beef and shredded snow peas topped with sesame seeds in a spicy-sweet sauce.

Spice level two. Jumbo shrimp, sea scallops, and mixed vegetables in a spicy Sichuan sauce.

Sliced tender beef, white meat chicken, celery, red pepper, baby corn, and snow peas in homemade brown sauce.

Lightly fried jumbo shrimp with wok-fried diced red pepper, onion, and garlic.

Jumbo shrimp, sliced white meat chicken, sliced beef filet, and mixed vegetables in a homemade brown sauce.

Spice level one. Sweet soy glazed, tender sliced flank steak (sliced lamb), with onions and scallions.

Spice level one. Sweet soy glazed, tender sliced flank steak (sliced lamb), with onions and scallions.

Spice level one. Marinated chicken chunks in general tso's sauce and fried jumbo shrimp in a sweet chili sauce.

Spice level one. Marinated chicken chunks, lightly battered and quickly deep-fried, then sautéed with homemade general tso's sauce.

Spice level one. Fried jumbo shrimp, lightly battered and quickly deep fried, then sautéed with homemade general tso's sauce.

Spicy. Fried jumbo shrimp, lightly battered and quickly deep fried, then sautéed with homemade general tso's sauce.

Fried jumbo chicken strips topped with sesame seeds in a sweet red sauce.

Lightly fried jumbo shrimp topped with sesame seeds in a sweet red sauce.

Spice level one. Batter fried jumbo shrimp, chicken strips, red peppers, snow peas, and pineapples in a sweet spicy brown sauce.

Batter chicken strips, red peppers, snow peas, and pineapples in a sweet spicy brown sauce.

Batter fried jumbo shrimp, red peppers, snow peas, and pineapples in a sweet spicy brown sauce.

Spice level two. Batter fried chicken strips and mixed vegetables in a sweet chili sauce.

Fried chicken breast strips, lightly coated and deep fried in a sweet red chili sauce.

Spice level one. Batter fried chicken strip with orange rinds in a spicy tangy brown orange sauce.

Spice level one. Marinated beef filet with orange rinds in a spicy tangy brown orange sauce.

Spice level one. Lightly fried jumbo shrimp with orange rinds in a spicy tangy brown orange sauce.

Roasted duck with thin and crisp skin, raw scallions served with crepes and hoisin sauce.

Roasted duck with thin and crisp skin, raw scallions served with crepes and hoisin sauce.

Half marinated duck (bone in) seasoned with five spice, roasted and chopped into chunks, and served with chili duck sauce.

Spicy level two.

Spice level two.

Spice level two. Carrot, mushrooms, corn, celery, dried chili peppers.

broccoli, carrot, corn, water chestnuts, mushrooms, zucchini, napa cabbage in a brown sauce

Sautéed broccoli with choice of brown sauce or garlic sauce.

Sautéed string beans with choice of brown sauce or ginger sauce.

Snow peas, carrot, water chestnut, and bamboo shoots in a brown sauce.

Sautéed snow peas, portabella mushrooms with choice of brown sauce or garlic sauce (spice level one).

Spice level one. Chopped Chinese eggplant, quickly braise and sautéed with garlic sauce (spicy level one).

Red and green bell pepper, onions, carrots, and pineapple in a sweet and sour sauce.

Carrots, baby corns, zucchini, celery, and mushrooms in a brown sauce.

Spice level two. Red peppers, baby corns, zucchini, celery, and mushrooms in kung po sauce.

Spice level one. Carrot, mushroom, snow peas, onions.

Spice level one. Onions, water chestnut, mushrooms, snow peas.

Spice level two. Red bell peppers, broccoli, baby corns, snow peas, and mushrooms in a spicy Hunan sauce.

Served with four crepes. Cabbage, carrot, mushrooms, wood-ear mushrooms, and egg in a hoisin sauce.

Bean sprouts, carrots, mushroom, Napa cabbage.

Wok-tossed with egg, peas, carrots, onion.

Spicy level two. Egg, peas, carrot, onion, ham, pineapple, shrimp.

Wide rice noodles, egg, onion, scallion, Napa cabbage, Cantonese chow fun bean sprouts, carrots.

Rice vermicelli, egg, Napa cabbage, carrots, onion.

Stir fried flat rice noodles, bean sprouts, carrots, egg, peanuts.

Thick, smooth, white noodles with bean sprouts, carrot, Napa cabbage, mushroom.

Spicy level three. Snow peas, onions, carrots, mushrooms, peanuts, baby corn, water chestnuts, zucchini, coconut milk.

Spicy level three. Snow peas, onions, mushrooms, baby corn, water chestnuts, zucchini, eggplant, string beans, coconut milk.

Spicy level three. Basil leaves zucchini, bell peppers, baby corn, mushrooms, chili pepper.

Raw fish. Spicy tuna, spicy salmon, spicy yellowtail. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Tuna avocado, eel avocado, and shrimp tempura roll. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

California roll, Philly roll, spicy tuna (or salmon, yellowtail) roll, shrimp tempura roll. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Sushi rice topped with grilled and caramelized eel fillets. Served with salad and soup.

Raw fish. Sushi rice topped with thinly sliced tuna sashimi. Served with salad and soup. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Fifteen pieces of assorted sashimi, tamago egg, yamagobo, takuan, over a bed of rice. Served with salad and soup. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Nine pieces of assorted sushi and spicy tuna roll. Served with salad and soup. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Sixteen pieces of assorted sashimi. Served with salad and soup. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Nine pieces of assorted sashimi, nine pieces of assorted sushi and California roll. Served with salad and soup. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Fifteen pieces of assorted sushi, spicy tuna roll and dragon roll. Served with salad and soup. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Shrimp tempura, spicy tuna and eel sauce. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Fried shrimp tempura, avocado, crab stick, tempura flakes, eel sauce and spicy mayo.

Raw fish. Tuna, white tuna, salmon, topped with shrimp, avocado, spicy mayo and sriracha sauce. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Salmon and avocado, topped with spicy white tuna and ikura. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy tuna and avocado, deep fried, topped with eel sauce, spicy mayo, green onion and caviar.

Raw fish. Spicy tuna and crab stick topped with lobster salad, tempura flakes, and drizzled with sriracha sauce. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Yellow tail, scallions, cucumber, and cream cheese, topped with crab stick, avocado, eel sauce, spicy mayo, and caviar. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Fried shrimp tempura on the inside, topped with eel and avocado, drizzled with eel sauce.

Raw fish. Crabmeat, spicy tuna, and tempura flakes with eel, salmon, avocado, and eel sauce. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Salmon, tuna, yellow tail, cream cheese, and avocado, lightly battered and deep fried, sprinkled with eel sauce and spicy mayo. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Crab stick, cucumber, avocado.

Raw fish. Smoked salmon, cucumber, cream cheese. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Fresh shrimp, crab stick, cucumber, lettuce, mayo.

Crab stick, cucumber, tempura flakes, mayo, served with soybean paper.

Crab stick, kanpyo, cucumber, avocado.

Tempura shrimp, avocado, cucumber.

Raw fish. Chopped fresh scallop, tempura flakes, jalapeno. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Chopped tuna, salmon, tempura flakes with wasabi tobiko. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Softshell crab, avocado, cucumber, served with caviar.

Raw fish. Crab stick, avocado, cucumber, topped with salmon. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Batter fried mixed sashimi, avocado with sweet mayo, tobiko. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Toasted eel, cucumber, topped with avocado in eel sauce.

Raw fish. Tuna, salmon, topped with yellowtail, avocado, drizzle with sriracha, tobiko. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. California roll, assorted sashimi, avocado, caviar. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Swap Tuna for Salmon or Yellowtail Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Swap Tuna for Salmon or Yellowtail Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

with Salmon or Tuna Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

with Salmon or Tuna Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.

Raw fish. Consuming raw or undercooked seafood, shellfish, or eggs may increase your risk of foodborne illness.