Shogun Sushi & Hibachi

Any three rolls.

Four pieces fried battered shrimp and vegetable.

Japanese fried panko crusted chicken with tonkatsu sauce and white rice.

Four pieces of chef's choice.

Five pieces of chef's choice.

Five pieces of chef's choice sushi and California roll.

Four pieces sushi, five pieces sashimi, and California roll.

Nine pieces of chef's choice sashimi.

Deep fried panko calamari with sweet chili peanut sauce.

Grilled beef wrapped around scallions and seasoned with a sweet teriyaki sauce.

Two pieces Japanese deep fried battered chicken strips and vegetable.

Deep fried homemade vegetable spring roll with sweet chili sauce.

Serves for two. Fried calamari, Haru maki, fried pork gyoza, shrimp shumai.

Young soy bean with salt.

Assorted deep fried battered seasonal vegetable.

Chicken and scallion in skewer with teriyaki sauce.

Three pieces of Japanese deep-fried battered shrimp.

Pan fried pork or vegetable dumpling.

Broiled yellowtail jaw, served with ponzu sauce.

Steamed shrimp dumpling.

Two pieces shrimp and vegetable.

Grilled whole squid with teriyaki sauce.

Lightly fried battered tofu garnished with dried shaved bonito flakes served with tempura sauce.

Japanese deep fried soft shell crab.

Five pieces of chef's choices. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Lightly seared shichimi crusted ahi tuna, served with ponzu sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Seven pieces of chef's choices. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Tempura fried mixed fresh fish, with tobiko, scallion, cucumber, crunchy, cream cheese and spicy mayo.

Jalapeno stuffed with cream cheese and spicy tuna, lightly fried, served with spicy mayo.

Fresh yellowtail with jalapeno and wasabi yuzu sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

1/2 Shell. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Mixed seafood and mushroom.

Sliced avocado over organic spring mix with special dressing.

Soybean paste soup with soft tofu, scallion and wakame seaweed.

Marinated seaweed with spring mix.

Grilled seasoned salmon skin over spring mix and kaiware sprout.

Hot.

Organic spring mix with cucumber and fresh mango with yuzu dressing.

Mushroom, scallion and fried onion.

Crab stick, cucumber and scallion.

Dome of avocado stuffed with your choice of crab meat or spicy tuna.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Marinated squid salad with seasoned Japanese vegetables.

Tofu skin, cream cheese and cucumber.

Avocado, asparagus, cucumber.

Avocado, steamed asparagus, carrots and fried sweet potato wrapped in cucumber and server with yuzu sauce.

Cucumber.

Pickled radish.

Inside - eel, cucumber. Outside - thin slices of avocado.

Toasted salmon skin, cucumber.

Crabmeat, avocado and cucumber.

Soft shell crab.

Eel, crab stick, avocado and cream cheese, deep fried, outside with eel sauce.

Egg, oshinko, yamagobo, cucumber and kani.

Shrimp, cucumber, lettuce and mayo.

Hot.

Smoked salmon, cream cheese, cucumber and scallion.

Hot.

Hot.

Assorted fresh fish over California roll.

Hot.

Hot.

Fresh salmon, avocado, cucumber.

Japanese traditional thick wheat flour noodle soup.

A very popular Japanese stir-fried egg noodles with vegetables and our special tangy yakisoba sauce.

Japanese noodle soup with vegetable, chicken, fish cake, egg, and two pieces shrimp tempura.

Japanese stir-fried thick wheat flour noodle with vegetable.

Inside - fried jalapeno stuffed with spicy tuna and cream cheese. Outside - eel, avocado, spicy mayo, eel sauce.

Inside - shrimp tempura, cucumber, kaiware sprout. Outside - masago, seaweed, crunchy, eel sauce, spicy may.

Inside - shrimp tempura, cream cheese, cucumber. Outside - eel, avocado, eel sauce.

Inside: Shrimp tempura, avocado. Outside: Filet mignon, scallion, tobiko, spicy mayo, eel sauce, wasabi yuzu.

Inside - shrimp tempura, fried soft shell crab, cucumber, avocado. Outside - crab stick, eel sauce, and spicy mayo.

Inside - spicy tuna, avocado deep-fried. Outside - kaiware sprout, tobiko, spicy mayo, eel sauce.

Inside - shrimp tempura, spicy tuna, asparagus. Outside - shrimp, shredded seaweed, spicy mayo, eel sauce.

Inside - shrimp tempura, avocado, mango. Outside - lobster salad, mango sauce.

Inside - spicy tuna, cream cheese, asparagus, deep-fried. Outside - chili powder norifumi, tobiko, spicy mayo, and eel sauce.

Inside - fried spicy tuna, cream cheese roll. Outside - spicy snow crab, eel sauce, spicy mayo.

Inside - spicy salmon, crunchy. Outside - salmon, avocado, salmon roe, spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside - spicy tuna, avocado, cucumber, crunchy. Outside - soy paper, lobster salad, avocado, mango, tobiko. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside - tuna, salmon, white tuna, white fish, avocado. Outside - black, orange, red, and green flying fish roe. thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside - shrimp tempura, avocado. Outside - spicy salmon, avocado, spicy mayo, eel sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside - spicy tuna, cucumber. Outside - pepper tuna, white tuna, avocado, scallion, masago, spicy mayo, eel sauce, honey wasabi sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside - spicy tuna, shrimp tempura, eel, crab stick, avocado, cucumber. Outside - pink soy paper, eel sauce, spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside - tempura lobster, avocado, cucumber. Outside - spicy tuna, tobiko, scallion, spicy mayo, and eel sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside - tuna, salmon, yellowtail, avocado. Outside - masago, scallion, crunchy, eel sauce, spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Hot. Spicy tuna roll, spicy salmon roll and spicy yellowtail roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

15 pieces of assorted sashimi. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Sliced raw tuna over rice. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

An assortment of fresh sashimi served on a bed of seasoned rice. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

California roll, tuna roll and salmon roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Eight pieces of assorted nigiri sushi and spicy tuna roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Five pieces of sushi, nine pieces sashimi, and a California roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Three pieces of tuna sushi, three pieces of tuna sashimi, tuna roll, and spicy tuna roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

10 pieces of assorted sushi and 18 pieces of sashimi, dragon roll and rainbow roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

AAC roll, sweet potato roll and mushroom and avocado roll.

Three pieces of salmon sushi, three pieces of salmon sashimi, salmon roll, and Alaska roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Cooked eel over rice.

10 pieces of assorted nigiri sushi, California roll and spicy tuna roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

For two. Eight pieces sushi and 15 pieces of sashimi, dragon roll, and spicy tuna roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Shrimp tempura roll, crab tempura roll and chicken tempura roll.

For two. 18 pieces of assorted nigiri sushi and rainbow roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

12 pieces of assorted sashimi. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Fried battered assorted vegetable (sweet potato, asparagus, zucchini, broccoli, taro, pumpkin, onion).

Six pieces lightly fried battered chicken strip and assorted fried vegetables.

Lightly fried panko crusted cutlet with tonkatsu sauce.

Lobster tail, scallop, crab stick, white fish, shrimpand vegetable lightly battered and fried.

Six pieces fried battered shrimp with assorted fried vegetables.

Shrimp, scallop, salmon, white fish and crab stick.

Any two rolls.

Four pieces fried battered shrimp and vegetable.

Japanese fried panko crusted chicken with tonkatsu sauce and white rice.

Five pieces of chef's choice sushi and California roll.

Four pieces sushi, five pieces sashimi, and California roll.

Nine pieces of chef's choice sashimi.

Six pieces of chef's choice.

Four pieces of chef's choice.

Thinly sliced steak cooked with green pepper, onion, carrots.

Shrimp, scallop and lobster tail.

Serves for two. Angus filet mignon, lobster and shrimp.

Five pieces of chef's choice.

Seven pieces of chef's choice.

Three pieces.

Six pieces.

Two pieces chicken on the stick with teriyaki sauce.

Three pieces.

One California roll, one piece shrimp, one piece crab stick, one-piece Tamago. Japanese omelet.

Hirame. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Saba. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Tobiko. Orange, red, black or wasabi. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Hamachi. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Maguro. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Tako.

Sake. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Hokkigai. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Hotategai. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Ikura. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Ebi.

Tamago.

Hot. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Tai.

Kanikama.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Unagi.

Inari.

Ika. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Crabmeat, avocado and cucumber.

Pan fried pork or vegetable dumpling.

Young soybean with salt.

Shrimp, scallop and lobster tail.

Thinly sliced steak cooked with green pepper, onion, carrots.

Serves for two. Angus filet mignon, lobster and shrimp.

Five pieces of chef’s choice.

Seven pieces of chef’s choice.

Young soybean with salt.

Lightly fried battered tofu garnished with dried shaved bonito flakes served with tempura sauce.

Grilled whole squid with teriyaki sauce.

Deep fried panko calamari with sweet chili peanut sauce.

Steamed shrimp dumpling.

Chicken and scallion in skewer with teriyaki sauce.

Pan fried pork or vegetable dumpling.

Grilled beef wrapped around scallions and seasoned with a sweet teriyaki sauce.

Deep fried homemade vegetable spring roll with sweet chili sauce.

Broiled yellowtail jaw, served with ponzu sauce.

Assorted deep fried battered seasonal vegetable.

Three pieces Japanese deep fried battered shrimp.

Japanese deep fried soft shell crab.

Serves for two. Fried calamari, Haru Maki, fried pork gyoza, shrimp shumai.

Two pieces Japanese deep fried battered chicken strips and vegetable.

Two pieces shrimp and vegetable.

Fresh yellowtail with jalapeño and wasabi yuzu sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Lightly seared shichimi crusted ahi tuna, served with ponzu sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Five pieces of chef’s choices. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Seven pieces of chef’s choices. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Tempura fried mixed fresh fish, with tobiko, scallion, cucumber, crunchy, cream cheese and spicy mayo.

Jalapeño stuffed with cream cheese and spicy tuna, lightly fried, served with spicy mayo.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Soybean paste soup with soft tofu, scallion and wakame seaweed.

Mushroom, scallion and fried onion.

Mixed seafood and mushroom.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Organic spring mix with cucumber and fresh mango with yuzu dressing.

Crab stick, cucumber and scallion.

Sliced avocado over organic spring mix with special dressing.

Grilled seasoned salmon skin over spring mix and kaiware sprout.

Marinated seaweed with spring mix.

Marinated squid salad with seasoned Japanese vegetables.

Dome of avocado stuffed with your choice of crab meat or spicy tuna.

Cucumber.

Pickled radish.

Tofu skin, cream cheese and cucumber.

Avocado, asparagus, cucumber.

Avocado, steamed asparagus, carrots and fried sweet potato wrapped in cucumber and server with yuzu sauce.

Egg, oshinko, yamagobo, cucumber and kani.

Crabmeat, avocado and cucumber.

Shrimp, cucumber, lettuce and mayo.

Smoked salmon, cream cheese, cucumber and scallion.

Toasted salmon skin, cucumber.

Eel, crab stick, avocado and cream cheese, deep fried, outside with eel sauce.

Inside: Eel, cucumber.Outside: Thin slices of avocado.

Soft shell crab.

Fresh salmon, avocado, cucumber.

Assorted fresh fish over California roll.

Inside: Shrimp tempura, spicy tuna, asparagus. Outside: Shrimp, shredded seaweed, spicy mayo, eel sauce.

Inside: Fried jalapeño stuffed with spicy tuna and cream cheese. Outside: Eel, avocado, spicy mayo, eel sauce.

Inside: Fried spicy tuna, cream cheese roll. Outside: Spicy snow crab, eel sauce, spicy mayo.

Inside: Shrimp tempura, cream cheese, cucumber. Outside: Eel, avocado, eel sauce.

Inside: Spicy tuna, avocado deep fried. Outside: Kaiware sprout, tobiko, spicy mayo, eel sauce.

Inside: Shrimp tempura, cucumber, kaiware sprout. Outside: Masago, seaweed, crunchy, eel sauce, spicy may.

Inside: Shrimp tempura, avocado. Outside: Filet mignon, scallion, tobiko, spicy mayo, eel sauce, wasabi yuzu.

Inside: Shrimp tempura, fried soft shell crab, cucumber, avocad. Outside: Crab stick, eel sauce and spicy mayo.

Inside: Spicy tuna, cream cheese, asparagus, deep fried. Outside: Chili powder norifomi, tobiko, spicy mayo and eel sauce.

Inside: Shrimp tempura, avocado, mango. Outside: Lobster salad, mango sauce.

Inside: Spicy salmon, crunchy. Outside: Salmon, avocado, salmon roe, spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside: Tuna, salmon, yellowtail, avocado. Outside: Masago, scallion, crunchy, eel sauce, spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside: Shrimp tempura, avocado. Outside: Spicy salmon, avocado, spicy mayo, eel sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside: Tuna, salmon, white tuna, white fish, avocad. Outside: Black, orange, red and green flying fish roe. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside: Spicy tuna, shrimp tempura, eel, crab stick, avocado, cucumber. Outside: Pink soy paper, eel sauce, spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside: Spicy tuna, avocado, cucumber, crunchy. Outside: Soy paper, lobster salad, avocado, mango, tobiko. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside: Spicy tuna, cucumber. Outside: Pepper tuna, white tuna, avocado, scallion, masago, spicy mayo, eel sauce, honey wasabi sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside: Tempura lobster, avocado, cucumber. Outside: Spicy tuna, tobiko, scallion, spicy mayo and eel sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Eight pieces of assorted nigiri sushi and spicy tuna roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Ten pieces of assorted nigiri sushi, California roll, and spicy tuna roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

12 pieces of assorted sashimi. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

15 pieces of assorted sashimi. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Five pieces. sushi, nine pieces. sashimi and a California roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

California roll, tuna roll and salmon roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Shrimp tempura roll, crab tempura roll and chicken tempura roll.

Spicy tuna roll, spicy salmon roll and spicy yellowtail roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

AAC roll, sweet potato roll and mushroom and avocado roll.

Three pieces tuna sushi, three pieces tuna sashimi, tuna roll and spicy tuna roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Three pieces salmon sushi, three pieces salmon sashimi, salmon roll and alaska roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

An assortment of fresh sashimi served on a bed of seasoned rice. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Cooked eel over rice.

Sliced raw tuna over rice. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

18 pieces of assorted nigiri sushi and rainbow roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Eight pieces sushi and 15 pieces of sashimi, dragon roll and spicy tuna roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Ten pieces of assorted sushi and 18 pieces of sashimi, dragon roll and rainbow roll. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Shrimp, scallop, salmon, white fish and crab stick.

Fried battered assorted vegetable (sweet potato, asparagus, zucchini, broccoli, taro, pumpkin, onion).

Six pieces fried battered shrimp with assorted fried vegetable.

Six pieces lightly fried battered chicken strip and assorted fried vegetable.

Lobster tail, scallop, crab stick, white fish, shrimp, and vegetable lightly battered and fried.

Lightly fried panko crusted cutlet with tonkatsu sauce.

Japanese stir-fried thick wheat flour noodle with vegetable.

A very popular Japanese stir-fried egg noodles with vegetables and our special tangy yakisoba sauce.

Japanese traditional thick wheat flour noodle soup

Japanese noodle soup with vegetable, chicken, fish cake, egg and two pieces shrimp tempura.

Maguro. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Hamachi. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Sake. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Ebi.

Unagi.

Saba. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Hirame. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Tai.

Hotategai. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Ika. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Tako.

Hokkigai. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Ikura. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Tobiko. Orange, red, black or wasabi. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inari.

Tamago.

Kanikama.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Six pieces.

Three pieces.

Three pieces.

Two pieces chicken on the stick with teriyaki sauce.

One California roll, one piece shrimp, one piece crab stick, one piece tamago. Japanese omelet.