Jae's Asian Bistro & Sushi

Rice noodles, fresh mint, lettuce, cucumber, pickled daikon & carrots, rolled in a rice paper wrap served with peanut sauce.

4 Chinese style dumplings, choice of steamed or pan fried, filled with pork and vegetables.

Prawns and vegetables in a Japanese style barter fried to a light crisp.

Lightly crusted tofu, grated daikon, ginger, bonito flakes & scallions in a bonito broth.

Boiled soy beans lightly salted.

Noodles, mixed greens, cucumber, cilantro, mint, beansprouts, pickled radish and carrots. Topped with crushed peanuts scallion oil.

Noodles, mixed greens, cucumber, cilantro, mint, beansprouts, pickled radish and carrots. Topped with crushed peanuts scallion oil.

Noodles, mixed greens, cucumber, cilantro, mint, beansprouts, pickled radish and carrots. Topped with crushed peanuts scallion oil.

Thai rice noodles stir fried with eggs, pickled radish, bean sprouts, green onions & peanuts.

Thick egg noodles in a garlicy sesame sauce with broccoli, carrots & bean sprouts.

Stir-fried Japanese udon noodles with cabbage, bean sprouts, onions.

Japanese style "hot pot" with udon noodles, poached egg, tempura shrimp, fish cake, mushrooms, and broccoli in a bonita fish broth.

Thai spicy tamarind and red curry coconut soup with chicken, mushrooms, tomato and lemon-grass.

Sweet and sour broth with shrimp, pineapple, straw mushrooms and tomato topped with herbs and shallots.

Chicken, chicken meatballs, and rice noodles, and herbs in a chicken pho broth.

Wontons, shiitake, chive and egg noodles in a chicken pho broth.

Broiled salt and pepper Norwegian mackerel.

Lightly battered chicken quickly tossed with red and green peppers in a tangy garlic ginger sauce.

Quickly crisped green beans and tofu sauteed with chicken in a garlic brown sauce and finished with Thai basil & cilantro.

Stir fried salmon, cashew, green beans, cashew in a coconut red curry sauce.

A curry dish with potato, green peas, yam, bamboo shoots, onions and peanuts in a lime leaf yellow curry sauce.

Beef stir fried with re and green peppers, scallions, in a hoison sauce served over saifun noodles.

Grilled teriyaki chicken thigh served with julienned tempura vegetables served over rice.

Seared NY steak served over lotus root salad with spicy mint and lemongrass vinaigrette.

Green papaya, shrimp, tomato, Thai basil and cilantro in a tomato lime chili dressing.

Seared butter fish rubbed in 7 spices served over mixed greens with a roasted garlic shallot ponzu vinaigrette.

Blanched spinach roll, served with a sesame rice vinegar dressing.

Teriyaki chicken, tempura, salad and fresh fruit.

California roll, 3 pieces cucumber roll, 3 pieces of nigiri and salad.

Teriyaki salmon, gyoza, tempura and salad.

Negihama and 5 pieces nigiri.

Orange, green tobiko and quail egg.

Seared albacore, roasted shallots, mayo sauce, cilantro, cucumber and avocado.

Cucumber, avocado, asparagus, topped with king crab au gratin style.

Tuna and fresh salmon layered on top of roll with mango, Thai basil and sambal.

Tempura shrimp, avocado, and eel layered on top.

Jalapeno peppers, lemon slices, scallop on top with crushed tempura flakes.

Tempura scallion, tuna layer on top with basil and spicy poke sauce.

Eel, tamago, cucumber and tobikilo layered with avocado on top.

Shrimp, shiso, asparagus, topped with tempura.

Extra spicy turn roll with tempura scallions wrapped with thin layer of cucumber.

Imitation crab meat, tobiko, cucumber, avocado and sesame seed.

Fresh salmon, shrimp, crab, radish sprouts, cucumber, avocado and tobiko.

King crab, asparagus, wasabi mayo and tobiko.

Saba, shiso, ginger rolled with bonito flakes and ponzu.

Salmon and scallop with lemon and avocado in a cucumber wrap. No carb.

Assortment of raw fish layered on top of roll.

Tempura shrimp roll them tempura battered again.

Creamy scallops topped on a roll with kaiware, avocado and tobiko.

Smoked salmon, tobiko, avocado and white onion.

Softshell crab, cucumber, radish sprouts, avocado and spicy house sauce.

Salmon with scallions, lemon, avocado and cucumber.

Yellow tail, jalapeno, house sauce and sriracha.

Tuna roll.

Crispy salmon skin, yamagogo and bonito flakes.

Tuna, jalapeno, avocado, kaiware, and cucmber.

Tamago, sweet squash, pickled radish, shiitake mushroom and yamagobo.

Pickled radish.

Cucumber roll.

Sweet squash.

Soy bean fermented.

Salted plum and shiso.

Rice paper wraps, noodles, fresh mint, lettuce, cucumber, pickled daikon & carrots, crushed peanuts rolled in a soft rice crepe. Served with a peanut sauce.

Chinese style dumplings, choice of steamed or pan fried, filled with pork and vegetables.

Whole grilled calamari served with a Korean chili sauce.

Shrimp, wakame, cucumber in a mustard miso sauce.

Lightly crusted tofu, grated daikon, ginger, bonito flakes & scallions in a soy fish broth.

Shrimp and vegetables lightly tempura.

Boiled soy beans lightly salted.

Choose protein.

Ahi tuna cubes, seaweed, cucumber, cilantro and avocado tossed in a sesame oil Korean chili sauce.

Seared N.Y. Steak served over a mix green lotus root salad with a spicy mint & lemon grass vinaigrette.

Alaskan king crab, asparagus and avocado in a lime mint olive oil vinaigrette.

Japanese style "hot pot" with udon noodles, poached egg, tempura shrimp, fish cake, mushrooms, and broccoli in a bonita fish broth.

Thai spicy tamarind and curry coconut broth with shrimp, straw mushrooms, lemon-grass and herbs. Served with rice noodles.

Korean tofu and seafood soup in a spicy fish broth topped with a poached egg.

Spicy Thai rice noodles stir fried with eggs, tofu, bean sprouts, green onions & peanuts.

Crispy battered chicken, red and green peppers and onions, tossed in a tangy garlic ginger sauce.

Quickly crisped green beans and tofu sauteed with chicken in a garlic brown sauce and finished with Thai basil & cilantro.

Stir fried salmon, cashew, green beans, in a coconut red curry sauce.

Shrimp, potato, yam, bamboo shoots, zucchini stewed in yellow curry and coconut milk curry sauce.

Crispy tofu cubes and peppers in a sweet and tangy garlic brown sauce.

Norwegian mackerel, salt and peppered, crisp broiled and served with a Japanese coleslaw.

Broiled black cod marinated in sake lees, salad, miso and rice.

Petite lamb racks marinated with rosemary and whole mustard seeds and a pistachio panko crust served with choy sum and match stick potatoes.

Crisp shrimp and candied walnuts tossed in a sweet and lemon white sauce.

Pan seared duck breast sliced thinly and served with traditional steamed buns and sweet plum sauce.

New York steak 8 oz grilled with asparagus, zucchini, tomato and served with a horseradish teriyaki glaze.

Seared albacore, roasted shallots, mayo sauce, cilantro, cumber, avocado.

Cucumber, avocado, asparagus, topped with King Crab au gratin style.

Tuna and fresh salmon layered on top of roll with mango, thai basil and sambal.

Tempura shrimp, avocado, eel layered on top.

Jalepeno peppers, lemon slices, scallop on top with crushed tempura flakes.

Tempura scallion, tuna layer on top with basil & spicy poke sauce.

Eel, tamago, cucumber and tobkilo layered with avocado on top.

Shrimp, shiso, asparagus, topped with tempura eel.

Extra spicy tuna roll with tempura scallions wrapped with thin layer of cucumber.

Imitation crab meat, tobiko, cucumber, avocado & sesame seed.

Fresh salmon, shrimp, crab, radish sprouts, cucumber, avocado & tobiko.

King Crab, asparagus, wasabi mayo & tobiko.

Saba, shiso, ginger rolled with bonito flakes and ponzu.

Salmon and scallop with lemon and avocado in a cucumber wrap no carb.

Tempura shrimp roll them tempura battered again.

Creamy scallops and garlic chips topped on a roll with kaiware, avocado and tobiko.

Smoked salmon, tobiko, avocado and white onion.

Softshell crab, cucumber, radish sprouts, avocado and spicy house sauce.

Salmon with scallions, lemon, avocado and cucumber.

Yellow tail, jalapeno, house sauce and sriracha.

Broiled eel, cucumber, shiso and avocado.

Tuna roll.

Crispy salmon skin, yamagogo and bonito flakes.

Tuna, jalapeno, avocado, kaiware and cucumber.

Tamago, sweet squash, pickled radish, shiitake mushroom and yamagobo.

Pickled radish.

Cucumber roll.

Sweet squash.

Soy bean fermented.

Yellow tail and scallion.

Assorted pickles, cucumber, asparagus and mixed greens.

Nigiri, sashimi, California roll, tekka maki and miso.

Salmon teriyaki, gyoza, tempura, rice, salda and miso.

Korean short ribs, tempura, gyoza, kim chee, rice and miso.

Assorted sashimi served over a bowl of sushi rice.

Fresh water eel, avocado, kaiso and served over sushi rice.

Selection of 7 different varieties of fish.

10 pieces of nigiri sushi with negihama.

Bananas and macadamia nuts.

Pressed pickled mackerel, sushi with shiso, English cucumber, and ginger. Topped with saba and pickled konbu.

Shrimp tempura, unagi, sauce, cucumber, and avocado, then the whole roll tempured until crisp.

Soft shell crab with avocado, radish sprouts, and cucumber. Topped with hamachi and roasted jalapeno.

Japanese pickles, with English cucumber, avocado, topped with grilled zucchini, and shitake mushroom.

Fried tofu, asparagus, English cucumber, sesame seaweed salad, takuan, and topped with layered avocado.

Fresh mango, English cucumber, tofu, tossed in a lime fish sauce, and Thai chili sauce served over a bed of cabbage.

Feng's special mini dumplings filled with pork and consomme. Served with a red vinegar chili oil sauce.

Feng’s special hot and sour soup with tofu, bamboo strips, mushrooms, and egg in a spicy chicken broth.

Cold soba noodles served with tempura flakes, nori, scallions, wasabi, and a sweet soy dipping sauce.

Crisp soft shell crab with red leaf lettuce, jicama, and herbs. Seared with nuoc cham sauce.

Alaskan halibut cheeks fried in a parsley dill, thyme butter. Served in a red curry Thai basil and aioli sauce.

Seafood medley with vegetables in a white sauce served in a crispy lomein noodle nest.

Beef, shishito peppers, and wood ear mushrooms in a schezuan peppercorn sauce served with crispy saifun noodles.

Seared N.Y. Steak served over lotus root salad with spicy mint and lemongrass vinaigrette.

Green papaya, shrimp, tomato, and Thai basil and cilantro in a tomato lime chili dressing.

Seared black cod rubbed in seven spices served over mixed greens with a roasted garlic shallot ponzu vinaigrette.

Blanched spinach roll and served with a sesame rice vinegar dressing.

Japanese style hot pot with udon noodles, poached egg, tempura shrimp, fish cake, mushrooms, and broccoli in a Bonita fish broth.

Thai spicy tamarind and red curry coconut soup with chicken, mushrooms, tomato, and lemongrass.

Sweet and sour broth with shrimp, pineapple, straw mushrooms, and tomato. Topped with herbs and shallots.

Chicken, chicken meatballs, and rice noodles, and herbs in a chicken pho broth.

Lightly battered chicken quickly tossed with red and green peppers in a tangy garlic ginger sauce.

Quickly crisped green beans and tofu sauteed with chicken in a garlic brown sauce and finished with Thai basil, and cilantro.

Stir fried salmon, cashew, green beans, and cashew in a coconut red curry sauce.

A curry dish with potato, green peas, yam, bamboo shoots, onions, and peanuts in a lime leaf yellow curry sauce.

Wontons, shiitake, chive, and egg noodles in a chicken pho broth.

Broiled salt and pepper noewegian mackerel.

Beef stir fried with red and green peppers, scallions, in a hoisin sauce served over saifun noodles.

Grilled teriyaki chicken thigh served with julienned tempura vegetables served over rice.

Rice noodles, fresh mint, lettuce, cucumber, pickled daikon, and carrots, rolled in a rice paper wrap served with peanut sauce.

Chinese style dumplings, choice of steamed or pan fried, filled with pork, and vegetables.

Prawns and vegetables in a Japanese style batter fried to a light crisp.

Lightly crusted tofu, grated daikon, ginger, bonito flakes, and scallions in a bonito broth.

Boiled soybeans lightly salted.

Noodles, mixed greens, cucumber, cilantro, mint, beansprouts, pickled radish, and carrots. Topped with crushed peanuts scallion oil.

Thai rice noodles stir fried with eggs, pickled radish, bean sprouts, green onions, and peanuts.

Thick egg noodles in a garlic sesame sauce with broccoli, carrots, and bean sprouts.

Stir fried Japanese udon noodles with cabbage, bean sprouts, and onions.

Teriyaki chicken, tempura, salad, and fresh fruit.

California roll, three pieces of cucumber roll, three pieces of nigiri, and salad.

Teriyaki salmon, gyoza, tempura, and salad.

Negihama and five pieces nigiri.

Egg. Two pieces.

Surf clam. Two pieces.

Octopus. Two pieces.

White tuna. Two pieces.

Yellowtail. Two pieces.

Flying fish roe. Two pieces.

Whitefish. Two pieces.

Prawn. Two pieces.

Squid. Two pieces.

Tuna. Two pieces.

Fresh salmon. Two pieces.

Smoked salmon. Two pieces.

Scallop.

Salmon Roe.

Geoduck.

Mackerel.

Sweet shrimp.

Fresh water eel.

Orange, green tobiko, and quail egg.

Seared albacore, roated shallots, mayonnaise sauce, cilantro, cucumber, and avocado.

Cucumber, avocado, asparagus, topped with king crab au grain style.

Tuna nad fresh salmon layered on top of roll with mango, thai basil, and sambal.

Tempura shrimp, avocado, and eel layered on top.

Jalapeno peppers, lemon slices, scallop on top with crushed tempura flakes.

Tempura scallion, tuna layer on top with basil, and spicy poke sauce.

Eel, tomago, cucumber, and tobiko layered with avocado on top.

Shrimp, shiso, asparagus, and topped with tempura eel.

Extra spicy tuna roll with tempura scallions wrapped with thin layer of cucumber.

Immitation crab meat, tobiko, cucumber, avocado, and sesame seed.

Fresh salmon, shrimp, crab, radish, sprouts, cucumber, avocado, and tobiko.

King crab, asparagus, wasabi mayonnaise, and tobiko.

Saba, shiso, ginger rolled with bonito flakes ponzu.

Salmon and scallop with lemon and avocado in cucumber wrap. No crab.

Assortment of raw fish layered on top of the roll.

Tempura shrimp roll then tempura battered again.

Smoked salmon, tobiko, avocado, and white onion.

Softshell crab, cucumber, radish sprouts, avocado, and spicy sauce.

salmon with scallions, lemon, avocado, and cucumber.

Spicy scallop with kaiware, cucumber, and avocado.

Yellowtail, jalapeno, sauce, and siracha.

Broiled eel, cucumber, shiso, and avocado.

Tuna roll.

Crispy salmon skin, yamagogo, and bonito flakes.

Tuna, jalapeno, avocado, kaiware, and cucumber.

Tamago, sweet squash, pickled radish, shiitake mushroom, and yamagobo.

Cucumber roll.

Sweet squash.

Soy bean fermented

Salted plum and shiso.

Creamy scallops topped on a roll with kaiware, avocado, and tobiko.

Rice paper wraps, noodles, fresh mint, lettuce, cucumber, pickles daikon and carrots, crushed peanuts rolled in a soft rice crepe. Served with a peanut sauce.

Chinese style dumplings, Choice of steamed or pan fried, filled with pork and vegetables.

Whole grilled calamari served with a Korean chili sauce

Crispy chicken wings with peanuts, sesame in gocujang barbecue sauce.

Lightly crusted tofu, grated daikon, ginger, bonito flakes, and scallions in a bonito broth.

Manila clams with pork belly in a lemon butter sauce.

Sable fish in a lemon fine herb tempura batter.

Boiled soybeans lightly salted.

Seared N.Y. Steak served over lotus root salad with spicy mint and lemongrass vinaigrette.

Noodles, mixed greens, cucumber, cilantro, mint, beansprouts, pickled radish, and carrots. Topped with crushed peanuts scallion oil.

Ahi tuna cubes, seaweed, cucumber, cilantro and avocado tossed in sesame oil Korean chili sauce.

Alaskan King Crab, asparagus and avocado in a lime mint olive oil vinaigrette.

Japanese style hot pot with udon noodles, poached egg, tempura shrimp, fish cake, mushrooms, and broccoli in a Bonita fish broth.

Thai spicy tamarind and red curry coconut broth with shrimp, straw mushrooms, lemon-grass and herbs. Served with rice noodles.

Korean tofu and seafood soup in a spicy fish broth topped with a poached egg

Thai rice noodles stir fried with eggs, pickled radish, bean sprouts, green onions, and peanuts.

Shrimp, potato, yam, bamboo shoots, zucchini stewed in a yellow curry and coconut milk curry sauce.

Crispy battered chicken, red and green peppers and onions, tossed in a tangy garlic ginger sauce.

Stir fried salmon, cashew, green beans, and cashew in a coconut red curry sauce.

Quickly crisped green beans and tofu sauteed with chicken on a garlic brown sauce and finished with Thai basil and cilantro.

Egg. Two pieces.

Surf clam. Two pieces.

Octopus. Two pieces.

White tuna. Two pieces.

Yellowtail. Two pieces.

Flying fish roe. Two pieces.

Scallop.

Salmon Roe.

Geoduck.

Mackerel.

Alaskan King Crab. Two pieces per order.

Prawn. Two pieces.

Squid. Two pieces.

Tuna. Two pieces.

Fresh salmon. Two pieces.

Seared sable fish

Sweet shrimp.

Fresh water eel.

Seared albacore, roated shallots, mayonnaise sauce, cilantro, cucumber, and avocado.

Cucumber, avocado, asparagus, topped with king crab au gratin style.

Tuna nad fresh salmon layered on top of roll with mango, thai basil, and sambal.

Tempura shrimp, avocado, and eel layered on top.

Jalapeno peppers, lemon slices, scallop on top with crushed tempura flakes.

Tempura scallion, tuna layer on top with basil, and spicy poke sauce.

Eel, tomago, cucumber, and tobiko layered with avocado on top.

Shrimp, shiso, asparagus, and topped with tempura eel.

Extra spicy tuna roll with tempura scallions wrapped with thin layer of cucumber.

Crispy tofu cubes and peppers in a sweet and tangy garlic brown sauce.

Norwegian mackerel salt and peppered, crisp broiled and served with a Japanese coleslaw.

Broiled black cod marinated in sake lees, salad, miso and rice

Petit lamb racks marinated with rosemary and whole mustard seeds and a pistachiso panko crust served with choy sum and match stick potatoes.

Crisp shrimp and candied walnuts tossed in a sweet and lemon white sauce.

Pan seared duck breast sliced thinly and served with traditional steamed buns and sweet plum sauce

New York steak 8 oz. grilled with asparagus, zucchini tomato and served with a horseradish teriyaki glaze

Immitation crab meat, tobiko, cucumber, avocado, and sesame seed.

Fresh salmon, shrimp, crab, radish, sprouts, cucumber, avocado, and tobiko.

King crab, asparagus, wasabi mayonnaise, and tobiko.

Saba, shiso, ginger rolled with bonito flakes ponzu.

Salmon and scallop with lemon and avocado in cucumber wrap. No crab.

Assortment of raw fish layered on top of the roll.

Tempura shrimp roll then tempura battered again.

Creamy scallops topped on a roll with kaiware, avocado, and tobiko.

Smoked salmon, tobiko, avocado, and white onion.

Softshell crab, cucumber, radish sprouts, avocado, and spicy sauce.

salmon with scallions, lemon, avocado, and cucumber.

Yellowtail, jalapeno, house sauce, and siracha.

Broiled eel, cucumber, shiso, and avocado.

Tuna roll.

Crispy salmon skin, yamagogo, and bonito flakes.

Tuna, jalapeno, avocado, kaiware, and cucumber.

Tamago, sweet squash, pickled radish, shiitake mushroom, and yamagobo.

Pickled radish.

Cucumber roll.

Sweet Squash

Soy bean fermented

Yellow tail and scallion

Assorted pickels, cucumber, asparagus and mixed greens

Nigiri, sashimi , california roll, tekka maki and miso

Salmon teriyaki, gyoza, tempura, rice, salad and miso

Korean short ribs, tempura, gyoza, kimchi, rice and miso

Assorted sashimi served over a bowl of sushi rice

Fresh water eel, avocado, kaiso and served over sushi rice

Selection of seven different varieties of fish

Ten pieces of nigiri sushi with negihama