Lightly salted boiled soy beans.

Wasabi flavored steam shrimp dumplings.

Pan fried pork dumplings.

Crispy shrimp tempura tossed in spicy aioli.

Sauteed soy beans with soy garlic sauce.

Tempura battered vegetables with tempura sauce.

Lightly battered calamari topped with spicy mayonnaise and masago.

Slices of salmon, tuna, yellow tail, and chefs choice of daily picked fish.

Diced pieces of tuna sashimi with avocado, nuts, spicy sauce, and roes.

Pepper seared tuna wrap with kani mix and greens inside.

Served with cucumber, avocado and wasabi yuzu sauce.

Scallop sashimi with wasabi salsae.

Sliced yellowtail topped with jalapeno in yuzu sauce.

Sliced pan seared tuna with ponzu sauce.

Crab mis, cucumber, avocado, masago, daikon on top of spring mix, and lettuce.

Marinated seaweed with sesame seeds and sesame oil.

Served with mango and avocado on top of spring mix and lettuce.

Spring mix, lettuce, tomato, daikon, and topped with avocado.

Tofu with spring mix and lettuce, topped with seaweed seasoning, crunchy garlic, and avocado.

Fried salmon skin, daikon, avocado on top of spring mix, and lettuce.

Assorted sashimi on a bed of seasoned rice.

Five pieces sushi, nine pieces sashimi, and tuna avocado roll.

Twelve pieces sushi, 22 pieces sashimi and a choice of signature roll. For two people.

Three pieces of salmon, three pieces of tuna, and three pieces of yellowtail with spicy tuna roll.

22 pieces of chefs selected sashimi.

Original salt base ramen.

Tonkotsu soy base.

Vegetable broth with tomato, corn, kikurage, mushroom, bamboo shoot, bokchoy, scallion, nori, and sesame seed.

Japanese thick udon noodle pan fried with shrimp, kani, fish cake, and mixed vegetables.

Miso base ramen.

Spicy tonkotsu base ramen.

Shio base ramen.

Pan fried with a light yet wholesome wheat noodle and mixed vegetables.

Served with kani, avocado, and cucumber.

Smoked salmon, avocado, and cream cheese.

Avocado, cucumber, and asparagus.

Made with blue crab meat.

Soft shell crab, avocado, cucumber, and masago.

Avocado, cucumber, and asparagus.

Sevens kinds of fish on top of California roll.

Spicy tuna and avocado on top of shrimp tempura, kani roll with spicy mayonnaise, eel sauce, tempura flakes, and masago on top.

Spicy tuna, white tuna tempura, avocado topped with peppered tuna, wasabi aioli, and eel sauce.

Salmon, tuna, avocado on top of spicy crunchy salmon, mango, avocado in soy nori wrap, served with spicy aioli and eel sauce without rice.

Spicy salmon, mango, avocado, tempura asparagus, soy nori wrap with yuzu mango, and spicy chili sauce.

Shrimp tempura, spicy tuna inside, soy nori wrap, topped with salmon, tuna, avocado, and spicy hana sauce.

Half filet of baked eel on top of California roll topped with Japanese seasoning, eel sauce, and crunchy garlic.

Baked scallops and mushrooms on top of a California roll, eel sauce, and masago on top.

Sliced salmon on top of smoked salmon, avocado, cream cheese, and asparagus with Japanese soy dressing.

Spicy crunchy tuna topped with yellowtail jalapeno and tobiko.

Snow crab legs, avocado, asparagus, caviar in soy nori wrap topped with mango, and chili sauce.

Lobster tempura and asparagus roll topped with seared filet mignon, spicy aioli, eel sauce, and cheese.

Tempura roll with tuna, salmon, yellowtail, crab mix, avocado, cream cheese with spicy mayonnaise, eel sauce, tempura flakes, and masago on top.

Ahi tuna and seaweed salad on top of spicy tuna roll with Japanese soy dressing.

Shrimp tempura and avocado topped with spicy kani, sweet potato, and yuzu miso sauce.

Baked spicy scallop sushi.

Served with suimono soup, house salad, two appetizer shrimps, mixed vegetables, noodles and fried rice.

(10 years old & under) served with suimono soup, noodle, fried rice and mixed vegetables.

Served with suimono soup, house salad, two appetizer shrimps, mixed vegetables, noodles and fried rice