Seaweed salad.

Sunomono with octopus.

Sunomono with shrimp.

Spinach salad in sesame sauce.

Salmon skin with spring mixed green and bonito flakes.

Roasted beets with mix green, goat cheese and balsamic beet vinaigrette.

Assorted fish with spring mixed greens with miso vinaigrette.

Seared ahi tuna with spring mixed green.

1 piece seared salmon with salsa on seaweed shell.

Fried lotus root stuffed with Japanese mustard and miso.

Assorted fish with avocado roll lightly fried.

White fish and peach with truffle oil, pine nut and QP vinaigrette.

Izakaya style egg omelet with chashu pork.

Sauteed hokkaido scallops with garlic butter.

Rice flour crusted shrimp with spicy aioli.

Japanese mountain yam and okra soaked in ponzu and quail egg.

Squid and uni with ume ponzu and olive oil.

Stir fried king oyster mushroom with butter.

Baked shiltake stuffed with imitation crab.

Pan fried crispy topped with spicy tuna and jalapeno.

Pan fried miso salmon with avocado puree.

Seared albacore with wasabi yuzu and tobiko.

Artisan olive bred topped with mozzarella and spicy ahi tuna .

Baked peru baby scallop and uni.

Yellowtail with mixed green garlic ponzu and tobiko.

American kobe beef with wasabi yuzu.

2 pieces grilled and seasoned with shoyu, honey miso and grated ginger root.

Grilled pork short ribs with himalayan pink salt.

Baby lobster tail, served with matcha salt.

Tuna and salmon tartare with side wonton chips.

Soy Sauce marinated ikura with uni and monk fish liver and white truffle oil.

Soy beans.

Stir fried soy beans with butter garlic.

Garlic sauteed shishito pepper.

1 piece curry flavor and creamy onion flavor.

Deep fried tofu with tempura sauce.

Big eye tuna and avocado with miso vinaigrette.

Eel and cucumber finished with unagi sauce.

6 pieces of pan fried pork pot stickers.

Battered fried squid legs.

Fried chicken nuggets.

Fried chicken cartilage.

Fried chicken wings.

Sun dried and sea salt marinated Japanese mackerel grilled.

One whole piece of cured NZ mackerel fillet seared.

Tempura thin cut assorted vegetables.

2 pieces of shrimp and 5 pieces of assorted vegetables.

4 pieces of shrimp.

One whole piece of Japanese sea eel tempura.

Pork cutlet stuffed with gouda cheese.

Monk fish liver with ponzu.

Japanese steamed egg custard with seafood.

Seafood broth teamed and served in a dobin teapot.

Grilled Japanese rice ball with minced salmon.

Poached egg over grilled rice ball and pork chashu.

A green tea dashi soup over steamed rice with choice of unagi or shirome.

Japanese rice porridge with choice of scallop or assorted fish.

Sumo wrestler stew with wagyu beef slice, beef balls, chicken, assorted veggies, clear noodles.

Assorted seafood and vegetables with tofu, ikura, shisho, clear noodles in a soy milk dashi soup.

Salmon, mountain yam with vegetables and tofu, clear noodles.

2 pieces salmon.

2 pieces yellowtail.

2 pieces albacore.

2 pieces squid.

2 pieces egg omelet.

2 pieces eel.

2 pieces octopus.

2 pieces flying fish roe.

2 pieces salmon roe.

2 pieces hokkaido scallop.

2 pieces cooked shrimp.

2 pieces sweet shrimp.

5 pieces salmon.

5 pieces yellow tail.

5 pieces albacore.

5 pieces squid.

5 pieces eel.

5 pieces octopus.

5 pieces flying fish roe.

5 pieces salmon roe.

5 pieces hokkaido scallop.

5 pieces cooked shrimp.

2 pieces.

Salmon, mango, cucumber topped with spicy tuna, tonbiko and bonito flakes.

Assorted fish chunks, cucumber, kaiware, topped with hamachi and jalapeno.

Eel, avocado, tempura flakes topped with spicy crab.

Served with avocado, tobiko and aioli.

Shrimp tempura and cucumber roll topped with eel and avocado.

Crab meat and avocado roll topped with assorted fish.

Avocado, tobiko and shisho roll topped with salmon and thin slices of lemon no seaweed.

Snow crab and avocado roll topped with baked salmon, mozzarella and tobiko.

Shrimp tempura, crab meat topped with tuna and aioli.

Mame nori, spicy tuna, cucumber, popcorn shrimp.

4 pieces fresh shigoku oyster.

Fresh shigoku oyster with sea urchin.

Ultra thin cut halibut sashimi.

Chef choice sashimi from tsukiji market, salmon roe, sea urchin over sushi rice.

Baked yellowtail collar.

Baked blue fin tuna collar.

2 pieces homemade Japanese wild eel.

2 pieces black sea bream.

2 pieces thread fin bream.

2 pieces pen shell clam.

2 pieces barracuda.

2 pieces halibut.

2 pieces halibut fin.

2 pieces ocean trout.

2 pieces hand fished Japanese horse mackerel.

2 pieces king salmon fatty belly.

2 pieces blue shrimp.

2 pieces Japan red sea urchin.

2 pieces grade AAA sea urchin from santa barbara.

2 pieces biue fin tuna.

2 pieces marinated blue fin tuna.

2 pieces blue fin tuna medium fatty belly.

2 pieces blue fin supreme fatty belly.

1 piece each of four kinds of blue fin tuna.

5 pieces chef's choice.

5 pieces black sea bream.

5 pieces thread fin bream.

5 pieces barracuda.

5 pieces halibut.

5 pieces ocean trout.

5 pieces striped jack.

5 pieces hand fished Japanese horse mackerel.

5 pieces blue shrimp.

5 pieces Japan red sea urchin.

5 pieces grade AAA sea urchin from santa barbara.

5 pieces blue fin tuna.

5 pieces marinated blue fin tuna.

5 pieces blue fin tuna medium fatty belly.

5 pieces blue fin supreme fatty belly.

10 pieces chef's choice.