Thinly-sliced yellowtail. Served with sliced jalapeño pepper and a garlic ponzu sauce.

Chilled steamed octopus and squid salad with a julienned cucumber and seaweed salad tossed in a light citrus vinegar dressing.

Thinly-sliced seared tuna topped with scallions and a ponzu sauce.

Diced fresh salmon, sweet red onions, jalapeños and cilantro in a citrus dressing.

A flavorful chicken broth enriched with egg.

Shrimp and chicken filled wontons with bok choy, scallions, and cilantro in a chicken bone broth.

A soy-infused chicken broth with chicken, tofu, egg, bamboo shoots, enoki and wood ear mushroom, vinegar and white pepper.

A rich dashi fish broth, shinshu miso paste, scallions, tofu, and seaweed.

Crisp lettuce with tomato and carrot. Served with our house ginger dressing.

Chilled and marinated seaweed with sesame seeds and sweet rice vinegar.

A rich beef broth with rice noodles, onions, scallions, cilantro, thinly sliced beef, and Vietnamese meatballs. Served with bean sprouts, Thai basil, jalapeño slices, hoisin and sriracha sauces.

Udon noodles with shrimp, fish cake, wakame, mushrooms, scallions, in a Japanese soy bonito broth with inari, a poached egg and served with tempura shrimp and steamed gyoza dumplings.

A steaming bowl of fresh ramen noodles with your choice of protein in a traditional shoyu broth with shiitake mushrooms, fish cake, a gyoza dumpling, shoyu soft-boiled egg, wakame, and scallions.

A steaming bowl of fresh ramen noodles with your choice of meat in a pork tonkatsu broth with a shoyu soft boiled egg, shiitake and enoki mushrooms, fish cake, a gyoza dumpling, wakame, and scallions.

A tekka maki roll and chef's choice of five pieces of nigiri and six pieces of three types of sashimi.

Chef's choice of 12 pieces of four types of sashimi served with sushi rice.

Assorted sashimi. Served over sushi rice.

Chef's choice of six assorted nigiri. Served with kappa maki.

Red and green bell peppers and onions in a sweet and sour sauce.

Stir-fried egg and rice noodles with red and green bell peppers, onions, scallions, bean sprouts, garlic and cabbage with a sweet soy sauce.

Stir-fried with egg, pineapple, yellow curry powder, cashew nuts, raisins, onions, peas, and carrots.

Fried rice with egg, peas, carrots, onions, and scallions with soy infused brown sauce.

Thin rice noodles stir-fried with egg, onions, bell peppers, scallions, and curry powder.

Wide flat rice noodles stir fried with egg and broccoli in a Thai brown sauce.

Stir-fried rice noodles with our pad Thai sauce, egg, scallions, bean sprouts, and peanuts.

Wok-fried noodles with red and green bell peppers, onions, scallions, enoki, and shiitake mushrooms fish cake, and a Thai brown sauce.

Wide noodles with spicy basil sauce, egg, onions, red and green bell peppers, and fresh basil.

Four shrimp and six pieces of vegetable tempura, jasmine rice, edamame, and a house salad.

Chef's selection of four sushi nigiri, edamame, a gyoza dumpling, a house salad, and a California roll.

Chef's selection of six pieces of sashimi, edamame, a gyoza dumpling, a house salad, and a crunchy roll.

Steamed with Himalayan pink salt.

Two stuffed with mushroom, carrot, onion, and cabbage.

Savory pancake with minced scallions served with soy sauce vinegar.

Two stuffed with chicken, carrots, celery, and cabbage.

Crispy fried shrimp tossed in our creamy spicy chili sauce.

Six chicken and shrimp dumplings steamed and served with sesame ponzu sauce.

Spicy pork dumplings served with a traditional spicy sichuan peppercorn oil.

Japanese-style pork-stuffed dumplings.

Chopped chicken with water chestnuts, onion, shiitake mushroom, and scallions, served with iceberg lettuce.

Six crispy-fried chicken wings served with a sweet and spicy chili sauce.

Six fried wontons stuffed with cream cheese and kani crab.

Sliced shrimp with fresh basil, rice noodles, crisp lettuce, carrot and cilantro wrapped in rice paper. Served with a hoisin peanut sauce.

Shrimp and vegetables dipped in tempura batter and deep-fried to perfection.

Crispy-battered calamari wok-fried and served with a sweet tangy sauce.

Sliced beef tossed with scallions, onions and garlic served on a bed of crispy rice noodles.

Lightly battered chicken with scallions and orange zest in a sweet and sour orange sauce.

Crispy chicken in a sweet and sour sauce with roasted sesame seeds and scallions.

Mushrooms, cabbage, carrot, and scallions stir-fried with egg and served with a side and hoisin sauce.

Crispy chicken with jalapeño, ginger, scallions, garlic and chili paste with a spicy brown sauce.

Tender, sliced beef stir-fried with bell peppers and onions in a garlic brown sauce.

Shrimp, beef and chicken with broccoli, onions, green and red bell peppers, mushrooms and zucchini in a brown sauce.

Sliced chicken with bell peppers, onions, mushrooms and zucchini with a sweet and spicy brown sauce.

Crispy chicken with scallions, ginger, and garlic in a classic general Tso sauce.

Red and green bell peppers, onions and pineapple pieces in a sweet and sour sauce.

Massaman curry paste, coconut milk, potatoes, onions, and cashew nuts.

Spicy chili garlic brown sauce with green and red peppers, mushroom, chili paste, onions and fresh Asian basil.

Tender, sliced chicken with chili peppers, garlic, scallions and water chestnuts in a spicy sichuan sauce with peanuts.

Spicy, red curry paste, coconut milk, bamboo shoots, bell peppers and fresh basil.

Lemongrass, red and green bell peppers, green beans and onion in a Thai brown sauce.

Fresh steamed broccoli with scallions in a brown garlic sauce.

Spicy green curry paste, coconut milk, fresh basil, red and green bell peppers, bamboo shoots and fresh basil.

Thai style brown sauce with red and green bell peppers, mushrooms and cashews.

Gluten free. Vanilla custard flavored with Madagascar vanilla in cheesecake batter with golden crispy oat crust.

Moist chocolate bundt cake enrobed in chocolate, topped with toasted pecans and filled with a buttery luscious caramel center.

Layers of alternating layers of chocolate sponge cake, smooth coffee buttercream, chewy almond dacquoise, and deep chocolate ganache, all infused with a coffee glaze.

Gluten free. Made with four chocolates and finished with a ganache topping, deliciously.

Clouds of light mascarpone cream on a coffee and rum-soaked sponge cake combed and finished with imported cocoa.

Traditional Japanese style mochi skin wrapped around three individual indulgent ice creams, your choice of flavor.

Chef's choice of seven assorted nigiri. Served with a kappa maki.

A California roll and chef's choice of eight assorted nigiri and nine sashimi.

Chef's choice of nine assorted nigiri. Served with tekka maki.

Chef's choice of 16 pieces of four types of sashimi. Served with sushi rice.

Chef's choice of an assorted 14 pieces of nigiri sushi that includes seven kinds of fish with a California roll and futomaki.

A full bowl of assorted sashimi over sushi rice.

Chef's choice of 25 pieces of five types of sashimi. Served with sushi rice.

Four pieces of nigiri and six pieces of sashimi.

Eel and cucumber.

Pickled radish.

Salmon skin.

Fermented soybean.

Tuna roll.

Big roll.

Tuna roll.

Plum and cucumber.

Tuna roll.

Yellowtail and scallions.

Cucumber roll.

Eel and cucumber.

Ocean trout.

Yellowtail.

Mackeral.

Smelt roe.

Egg.

Eel.

Escolar.

Albacore.

Whitefish.

Surf clam.

Welk.

Tuna.

Fatty tuna.

Flying fish roe.

Tofu skin.

Crab stick.

Octopus.

Squid salad.

One-piece sea urchin.

Scallop.

Shrimp.

Salmon roe.

Squid.

Raw.

Salmon.

Smoked salmon, shrimp and cucumber rolled reverse and topped with tuna, salmon, yellowtail and avocado.

A sesame seed California roll topped with tuna mixture.

Spicy tuna and tempura crunch rolled reverse and topped with sliced avocado and a spicy chili sauce.

A California roll topped with salmon, tuna, escolar and yellowtail.

Chef's special cucumber skin roll with crab stick, avocado, and sesame seeds.

Shrimp tempura and avocado inside and topped with tempura flakes and eel sauce.

Tuna and cucumber inside, topped with yellowtail, jalapeño, scallions and a citrus sauce.

Crispy shrimp tempura, spicy tuna and cucumber rolled reverse and topped with spicy mayo.

Crab stick and avocado rolled, Served and topped with smelt roe.

Salmon, cream cheese and avocado. Served tempura-style topped with smelt roe, crab stick, white sauce, sesame seeds, and sriracha.

Eel and cucumber rolled. Served with an avocado exterior.

Tempura bits, smelt roe, scallops, and spicy mayo rolled reverse and topped with shrimp and avocado.

Tempura bits, smelt roe and Japanese mayo rolled reverse and topped with shrimp and crab stick.

Tuna, salmon, yellowtail, scallions, roe and spicy mayo, served tempura-style with eel sauce drizzle.

Crab stick, avocado and cucumber inside and topped with thinly-sliced lemon and salmon.

Shrimp tempura, avocado reverse-rolled and topped with crab stick and wasabi cream.

Crab stick, smoked salmon, masago and spicy mayo rolled reverse and topped with avocado.

Soft shell crab, spicy mayo and seaweed salad topped with smeared tuna and a sweet chili sauce.

Crab stick and avocado rolled reverse and topped with crab stick mix with spicy mayo and masago then oven-baked.

Fried soft shell crab, spicy mayo, scallions, and smelt roe.

Shrimp tempura and spicy mayo rolled reverse with eel and thinly-sliced avocado on top.

Eel and cream cheese reverse-rolled and topped with salmon and avocado.

Spicy tuna, avocado, and cucumber rolled reverse and topped with seared salmon, spicy mayo and ikura.

Scallop, eel, salmon, and avocado wrapped in seaweed paper with eel sauce.

Oven-baked California roll topped with spicy mayo, scallops, scallions, and smelt roe.

Spicy tuna, salmon and yellowtail rolled reverse and topped with seaweed salad.

Shrimp tempura with spicy mayo rolled reverse with smelt roe and sesame seeds.

Spicy tuna, tempura crunch and avocado mayo rolled reverse and topped with salmon and wasabi cream.

Shrimp, crab stick and masago reverse rolled with scallop and tempura crunch topped with tuna, salmon, yellowtail and spicy mayo.

Reverse roll with salmon, cream cheese and cucumber inside.

Avocado, tomato, cucumber, jalapeños, scallions, sesame seeds, tempura flakes, and dried Carolina reaper chili flakes.

Mango, kiwi, avocado, nori, scallions and sesame seeds.

Avocado, tomato, seaweed salad, edamame beans, scallions, nori, and sesame seeds.

Diced fresh salmon, sweet red onions, jalapeños and cilantro in a citrus dressing.

Chilled steamed octopus and squid salad with a julienned cucumber and seaweed salad tossed in a light citrus vinegar dressing.

Thinly sliced yellowtail. Served with sliced jalapeño pepper and a garlic ponzu sauce.

Thinly sliced seared tuna topped with scallions and a ponzu sauce.

A flavorful chicken broth enriched with egg.

Shrimp and Chicken filled wontons with bok choy, scallions and cilantro in a chicken bone broth.

A soy infused chicken broth with chicken, tofu, egg, bamboo shoots, enoki and wood ear mushroom, vinegar and white pepper.

A rich dashi fish broth, shinshu miso paste, scallions, tofu and seaweed.

Crisp lettuce with tomato and carrot served with our house ginger dressing.

Chilled and marinated seaweed with sesame seeds and a sweet rice vinegar.

Udon noodles with shrimp, fish cake, wakame, mushrooms, scallions, in a Japanese soy bonito broth with inari, a poached egg. Served with tempura shrimp and steamed gyoza dumplings.

A rich beef broth with rice noodles, onions, scallions, cilantro, thinly sliced beef, and Vietnamese meatballs. Served with bean sprouts, Thai basil, jalapeño slices, hoisin and sriracha sauces.

A steaming bowl of fresh ramen noodles with your choice of protein in a traditional shoyu broth with shiitake mushrooms, fish cake, a gyoza dumpling, shoyu soft boiled egg, wakame, and scallions.

A steaming bowl of fresh ramen noodles with your choice of meat in a pork tonkatsu broth with a shoyu soft boiled egg, shiitake, and enoki mushrooms, fish cake, a gyoza dumpling, wakame, and scallions.

Chef's choice of seven assorted nigiri served with a kappa maki.

A California roll and chef's choice of eight assorted nigiri and nine sashimi.

Chef's choice of nine assorted nigiri. Served with tekka maki.

Chef's choice of an assorted 14 pieces of nigiri sushi that includes seven kinds of fish with a California roll and futomaki.

Chef's choice of 16 pieces of four types of sashimi served with sushi rice.

A full bowl of assorted sashimi over sushi rice.

Chef's choice of 25 pieces of five types of sashimi served with sushi rice.

Four pieces of nigiri and six pieces of sashimi.

Red and green bell peppers and onions in a sweet and sour sauce.

Wok fried noodles with red and green bell peppers, onions, scallions, enoki and shiitake mushrooms fish cake and a Thai brown sauce.

Wide flat rice noodles stir-fried with egg, and broccoli in a Thai brown sauce.

Stir-fried rice noodles with our pad Thai sauce, egg, scallions, bean sprouts, and peanuts.

Thin rice noodles stir-fried with egg, onions, bell peppers, scallions, and curry powder.

Stir fried rice with egg, pineapple, yellow curry powder, cashew nuts, raisins, onions, peas and carrots.

Wide noodles with spicy basil sauce, egg, onions, red and green bell peppers and fresh basil.

Fried rice with egg, peas, carrots, onions, and scallions with soy-infused brown sauce.

Steamed with Himalayan pink salt.

Shrimp and vegetables dipped in tempura batter and deep-fried to perfection.

Two stuffed with mushroom, carrot, onion, and cabbage.

Savory pancake with minced scallions served with soy sauce vinegar.

Two stuffed with chicken, carrots, celery and cabbage.

Crispy fried shrimp tossed in our creamy spicy chili sauce.

Six chicken and shrimp dumplings steamed and served with sesame ponzu sauce.

Spicy pork dumplings served with a traditional spicy sichuan peppercorn oil.

Japanese style pork stuffed dumplings.

Chopped chicken with water chestnuts, onion, shiitake mushroom, and scallions. Served with iceberg lettuce.

Six fried wontons stuffed with cream cheese and kani crab.

Six crispy fried chicken wings. Served with a sweet and spicy chili sauce.

Crispy battered calamari wok-fried. Served with a sweet tangy sauce.

Sliced shrimp with fresh basil, rice noodles, crisp lettuce, carrot and cilantro wrapped in rice paper served with a hoisin peanut sauce.

Crispy chicken with scallions, ginger, and garlic in a classic general Tso sauce.

Sliced beef tossed with scallions, onions, and garlic. Served on a bed of crispy rice noodles.

Lightly battered chicken with scallions and orange zest in a sweet and sour orange sauce.

Crispy duck with red bell peppers and orange zest in a classic sauce.

Mushrooms, cabbage, carrot, and scallions stir-fried with egg. Served with a side and a hoisin sauce.

Crispy chicken in a sweet and sour sauce with roasted sesame seeds and scallions.

Crispy duck with garlic, red and green bell peppers, onions and fresh basil leaves in a Thai brown sauce.

Crispy chicken with jalapeño, ginger, scallions, garlic and chili paste with a spicy brown sauce.

Tender, sliced beef stir-fried with bell peppers and onions in a garlic brown sauce.

Sliced chicken with carrots, red and green peppers, onions, mushrooms and zucchini with a classic white sauce.

Sliced chicken with bell peppers, onions, mushrooms and zucchini with a sweet and spicy brown sauce.

Shrimp, beef and chicken with broccoli, onions, green and red bell peppers, mushrooms and zucchini in a brown sauce.

Avocado, tomato, seaweed salad, edamame beans, scallions, nori, and sesame seeds.

Mango, kiwi, avocado, nori, scallions and sesame seeds.

Avocado, tomato, cucumber, jalapeños, scallions, sesame seeds, tempura flakes and dried Carolina reaper chili flakes.

Red and green bell peppers, onions and pineapple pieces in a sweet and sour sauce.

Massaman curry paste, coconut milk, potatoes, onions, and cashew nuts.

Chili garlic brown sauce with green and red peppers, mushroom, chili paste, onions and fresh Asian basil.

Tender, sliced chicken with chili peppers, garlic, scallions and water chestnuts in a spicy sichuan sauce with peanuts.

Spicy red curry paste, coconut milk, bamboo shoots, bell peppers and fresh basil.

Lemongrass, red and green bell peppers, green beans and onion in a Thai brown sauce.

Fresh steamed broccoli with scallions in a brown garlic sauce.

Spicy green curry paste, coconut milk, fresh basil, red and green bell peppers, bamboo shoots and fresh basil.

Thai style brown sauce with red and green bell peppers, mushrooms and cashews.

Sliced chicken with broccoli in a classic brown sauce.

Stir fried noodles with chicken.

Pieces of tender chicken stir fried with egg and rice.

Batter fried and wok fried.

Gluten free. Vanilla custard flavored with Madagascar vanilla in cheesecake batter with golden crispy oat crust.

Moist chocolate bundt cake enrobed in chocolate, topped with toasted pecans and filled with a buttery luscious caramel center.

Layers of alternating layers of chocolate sponge cake, smooth coffee buttercream, chewy almond dacquoise and deep chocolate ganache, all infused with a coffee glaze.

Made with four chocolates and finished with a ganache topping, deliciously gluten free.

Clouds of light mascarpone cream on a coffee and rum soaked sponge cake, combed and finished with imported cocoa.

Traditional Japanese style mochi skin wrapped around three individual indulgent ice creams, your choice of flavor.