Served with house dressing.

Wakame seaweed and cucumber in a sweet vinaigrette.

A medley of spinach, enoki mushrooms and carrots served in a warm soy-based broth.

Sesame crisped aga-aga with red ginger.

Mesclun green and tangy sesame dressing topped with seaweed, cucumber, carrot and daikon

Fried kale, black hijiki seaweed, carrot, oshinko, edamame, and lemon dressing.

Shrimp, kanikama, taco, avocado, tomato, olives and tempura flakes over mixed greens with wasabi mango dressing and extra virgin olive oil.

Chef's choice of sashimi with tobiko, avocado, tomato olives and tempura flakes over mixed greens with spicy dressing and extra virgin olive oil.

Squid salad with mountain vegetable and chili pepper.

Shrimp, octopus, kanikama and mackerel with cucumber and wakame seaweed in a sweet vinaigrette.

Soy-bean soup with tofu, scallion, and seaweed.

Dashi stock infused with shrimp, shiitake mushrooms, scallion and fish cake.

Spicy and sour soup with mushroom and basil leaf.

Mixed vegetables and shredded lettuce accompanied by peanut miso.

Boiled soybean, lightly salted.

Wok-fried edamame with garlic and chili.

Grilled chicken and scallion on skewers topped with teriyaki sauce.

Sauteed chicken meatball tossed with house teriyaki sauce.

Steamed shrimp dumpling.

Fried pork dumpling.

Shiitake caps stuffed with tuna tartar pan-seared to med-rare sauteed with teriyaki sauce.

Six pieces of seasonal vegetable, lightly fried, served with tempura sauce.

Shrimp and seasonal vegetable, lightly fried, served with tempura sauce.

Fried tofu with scallion, tangy ginger, finished with a sweet soy broth.

Ginger marinated chicken fried to a golden brown.

Served with marinara sauce.

Choice of pork or chicken, coated in Japanese breadcrumbs and deep fried, served with tonkatsu sauce.

Lightly fried, combination of shrimp, scallops, crab and cottage cheese served with raspberry tea sauce.

Deep fried and served with ponzu sauce.

Seared beef served rare, thinly sliced served with cucumber, ponzu and scallion.

Sauteed onion, shiitake, baked scallop in a spicy mayonnaise sauce, topped with caviar and quail egg.

Seared rare, finished with shiso ponzu.

Mushrooms cooked in teriyaki sauce.

Chicken and assorted vegetables served golden brown with sweet sauce.

Jumbo sweet shrimps with a side of crispy shrimp head.

Squid and fermented soybean with quail egg.

Fresh tuna and scallion with sweet miso sauce.

Salmon marinated in miso paste for two days, served medium well, with Japanese mayonnaise, masago & sweet soy sauce.

Fresh fish chopped fine topped with minced onion, tobiko, black caviar, balsamic glaze, and quail egg.

Fresh fish chopped fine topped with minced onion, tobiko, black caviar, balsamic glaze and quail egg.

Fresh fish chopped fine topped with minced onion, tobiko, black caviar, balsamic glaze, and quail egg.

Fresh fish, flying fish roe and avocado rolled in thinly sliced cucumber.

Fresh fish, flying fish roe and avocado rolled in thinly sliced cucumber.

Fresh fish, flying fish roe and avocado rolled in thinly sliced cucumber.

Fresh fish, flying fish roe and avocado rolled in thinly sliced cucumber.

Fresh fish sliced paper thin with ponzu.

Fresh fish sliced paper thin with ponzu.

Baby octopus.

Tobiko marinated in wasabi.

Fermented soybean

​Cooked salmon, asparagus, cucumber, lettuce inside and spicy sweet soy sauce outside.

Eel, asparagus inside, avocado outside.

Tempura shrimp, cucumber inside, avocado and masago outside.

Crab salad and avocado inside, topped with seared spicy scallop, sweet soy sauce and spicy mayo.

Crab stick, avocado, cucumber inside, eel and avocado outside.

Avocado & crab stick inside topped with whole eel, with habanero tobiko and sweet soy sauce.

Spicy tuna with avocado and cucumber topped with spicy mayo.

Salmon, cucumber, avocado, scallion and burdock.

Yellow tail, jalapeno inside and cilantro outside.

Spicy tuna, avocado, cream cheese inside, lighty fried with tempura batter, finished with sweet soy sauce and spicy mayo.

Spicy king crab inside, black caviar outside.

Crab stick, cucumber & avocado inside, eel, tuna, salmon avocado and masago outside.

Buckwheat noodles on a bed of salad topped with avocado, tempura flakes with spicy peanut sesame dressing.

Served rare with Yuzu mayonnaise sauce served with crispy onions and carrots.

Mined spicy tuna, avocado, red onion, jalapeno, cilantro and garlic served with homemade tortilla chips.

Four large shrimp coated in coconut flakes fried to a golden brown with garlic soy sauce.

Sweet miso marinated salmon ,perfectly grilled top with spicy mayo sauce and hint of sweet sauce

Wok-fried with egg, carrot, peas, corn and string beans.

Wok-fried with egg, carrot, peas, corn and string beans.

Wok-fried with egg, carrot, peas, corn and string beans.

Wok fried rice noodles which eggs scallion bean sprout and turnip topped with peanuts.

Wok fried rice noodles which eggs scallion bean sprout and turnip topped with peanuts.

Wok fried rice noodles which eggs scallion bean sprout and turnip topped with peanuts.

Salmon, cream cheese, asparagus wrapped in soy paper, lightly fried with tempura batter inside topped with kanikama salad, avocado, habanero tobiko and sweet soy sauce outside.

Shrimp tempura inside, kanikama salad, fresh tuna, avocado outside topped with mild habanero tobiko and glazed with sweet soy sauce.

Shrimp tempura inside, kanikama salad, fresh salmon, shrimp and mango outside topped with wasabi tobiko glazed with orange citrus sauce and spicy mayo.

Spicy tuna and tempura flakes inside mutsu outside topped with habanero tobiko and spicy mayo.

Spicy tuna and tempura flakes inside mutsu outside topped with habanero tobiko and spicy mayo.

Salmon, chuka salad, cucumber and jalapeno inside cilantro, mutsu and wasabi tobiko outside.

Avocado and kanikama inside sea water eel and tobiko outside.

Shrimp and seasonal vegetable, lightly fried served with tempura sauce.

Stir-fried vegetable with teriyaki sauce.

Stir-fried shrimp, scallop and vegetable with teriyaki sauce.

Fried chicken breast with teriyaki sauce.

Pan-seared new york strip steak served with mashed potatoes, seasonal vegetable and demi-glaze.

Broiled salmon steak with teriyaki sauce.

Grilled rib-eye steak with teriyaki sauce.

Barbecued fresh water eel, glazed with a sweet soy sauce.

Thinly sliced grilled sirloin rolled with cheese and asparagus in a red wine reduction sauce.

Stir-fried wheat egg noodle, mushroom and vegetable.

Thick wheat noodle served in a dashi broth with vegetable and shrimp tempura, sh cake topped with an egg.

Stir-fried thick wheat noodle.

A large roll filled with tamago, kampyo, oshinko, kanikama, avocado, cucumber and burdock.

California, tekkamaki and sakemaki.

California, tekkamaki and negihama.

7 pieces of chef’s choice of nigiri-sushi & 6 pieces of tekkamaki.

8 pieces of chef’s choice of nigiri-sushi, 6 pieces of California roll and 6 pieces of tekkamaki.

Filets of raw fish, egg and vegetable served on sushi rice.

Chef’s choice of filets of raw fish, 8 pieces assorted nigiri-sushi, 6 pieces of California roll and 6 pieces of tuna roll.

Chef’s choice of 5 asst. filets of raw fish.

Chef’s choice of 7 assorted filets of raw fish.

Chicken breast with egg and onion in a sweet broth.

Fried scallops, shrimp and vegetables with tempura sauce.

Fried breaded pork with egg and onion in a sweet broth.

Choice of pork or chicken, coated in bread crumbs and deep fried, side of Japanese curry.

18 Pcs california roll, 12 pcs spicy tuna, 12 pcs negihama, 12 pcs philadelphia.

18 Pcs california roll, 18 pcs spicy tuna, 18pcs negihama, 18 pcs philadelphia, 18 pcs unakyu, 12 pcs manhattan.

10 Pc salmon, 10 pc tuna, 8 pc unagi, 8 pc ebi, 12 pc tekka maki, 6 pc sake maki, 6 pc california roll.