Bowl of miso soup.

Bowl of steamed rice.

Bowl of sushi rice.

Blanched with goma dressing.

Boiled salted soybeans.

Boiled spinach with sesame dressing.

Boiled spinach with light soy, bonito flakes & sesame seeds.

Japanese seaweed salad.

Served with san-bai sauce.

Sashimi style tuna topped with poke sauce.

Deep fried soft tofu, topped with bonito flakes.

Grilled eggplant with light miso sauce.

Ebi, saba, tako and cucumber with san-bai sauce.

Served with san bai sauce.

Japanese seaweed salad.

Sonoma greens with tamari soy vinaigrette.

Local halibut from the west coast.

Yellowtail farmed sustainable in Japan.

Fresh Hokkaido scallop.

Japanese mackerel.

Herring from Japan.

Sweet bean curd.

Shrimp from Thailand.

Flying fish roe from Japan.

Conger eel from Japan.

Escolar from Hawaii.

Scallop from Japan.

Mackerel from Norway.

Salmon from cypress island.

White tuna from the west coast.

House cured salmon roe from the US.

Octopus from Japan.

Big eye tuna from Hawaii.

Sea urchin from Fort Bragg California.

One piece of each special.

Escolar from Hawaii.

Mackerel from Norway.

Salmon from cypress island.

White tuna from the west coast.

Octopus from Japan.

Big eye tuna from Hawaii.

Local halibut from the west coast.

Yellowtail farmed sustainable in Japan.

Fresh Hokkaido scallop.

Japanese mackerel.

Herring from Japan.

Eel and cucumber topped with avocado and tobiko.

Cucumber, avocado and radish sprouts topped with tuna and white tuna.

Dusted soft shell crab roll covered in tempura flakes with mango chutney dressing.

Shrimp tempura topped with anago and avocado.

California roll topped with spicy tuna and tobiko.

Avocado and tobiko topped with sustainable salmon and sliced lemon.

California roll topped with sustainable salmon, sliced lemon and ponzu sauce.

Spicy tuna topped with sustainable salmon and avocado served with spicy garlic chili sauce.

California roll topped with five different kinds of fish.

Shrimp tempura and sprouts topped with spicy tuna and avocado.

Shrimp tempura, tobiko, cucumber and radish sprouts.

Shrimp tempura topped with five different kinds of fish.

Spicy tuna dipped in tempura batter and deep fried served with sweet chili sauce.

Avocado, cucumber and anago topped with shrimp and black tobiko.

Spicy tuna topped with avocado, shrimp and black tobiko.

Crab meat, avocado & cucumber.

Shrimp & avocado.

Tuna with poke sauce.

With avocado.

Salmon with avocado, scallion & tobiko.

Served with scallion.

Tuna with avocado, scallion & tobiko.

Eel & avocado.

Grilled salmon skin with scallion.

Served with tobiko.

Cucumber.

Sweet shiitake mushroom.

Pickled plum & shiso leaf.

Pickled plum & cucumber.

Salmon & scallion.

Tuna.

Ginger and mackerel.

Yellowtail & scallion.

Halibut & plum paste.

6 pieces of chef's choice nigiri sushi & 1 tuna roll.

12 pieces of chef's choice raw fish with side of rice.

Assorted raw fish over sushi rice.

8 pieces of chef's choice nigiri sushi & 1 California roll.

18 pieces of chef's choice raw fish with side of rice.

Miso marinated yellowtail cheek collar served with organic greens.

Grilled miso marinated black cod with pea sprout salad and honey miso vinaigrette.

With cucumber peanut relish and yuzu miso sauce.

Thinly sliced all-natural pork wrapped around asparagus, breaded with panko and served with tonkatsu sauce.

Thinly sliced beef wrapped around scallions topped with teriyaki sauce.

Two types of pan fried all-natural beef makis, one wrapped enoki mushroom and the other wrapped around asparagus with teriyaki sauce.

Dungeness crab with cucumber and san-bai sauce.

Thinly sliced local halibut sashimi over cucumber with ponzu sauce.

Served with miso soup, salad, and rice.

5 pieces of chef's choice nigiri and 1 tekka maki.

9 pieces of chef's choice sashimi with a bowl of rice.

5 pieces of chef's choice nigiri, where 2 pieces are from Japan, and 1 tekka maki.

9 pieces of chef's choice sashimi, where 4 pieces are from Japan, with a bowl of rice.

Thinly sliced beef wrapped around scallions topped with teriyaki sauce.

Thinly sliced all-natural pork wrapped around asparagus, breaded with panko and served with tonkatsu sauce.

Mini chirashi and mini una don.

4 piece sashimi and mini katsu don.

With yuzu miso sauce.

Grilled miso marinated black cod.

Grilled yellowtail cheek collar.

3 piece nigiri and shrimp tempura donburi.

Simmered conger eel with tsume sauce over rice.

Beef, onion & egg over rice.

Pork cutlet, onion & egg over rice.

Chicken, onion & egg over rice.