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Sunday
5:00 PM - 7:00 PM
Monday
Tuesday - Saturday
5:00 PM - 7:00 PM
Cold Specialties
- Vege Sunomono$5.00Japanese vinaigrette, wakame, and cucumber with shrimp, crab, or octopus.
- Ebi Sunomono$9.00Vege sunomono with cooked shrimp.
- Tako Sunomono$10.00Vege sunomono with octopus.
- Kani Sunomono$11.00Vege sunomono with snow crab.
- Smoked Salmon Skin Salad$10.00Mixed greens, yamagobo, shaved bonito, and kaiware with Japanese vinaigrette.
- Horenso Gomae$6.50Wilted spinach with roasted black sesame sauce and shaved bonito.
- Seaweed Salad$11.50An assortment of sea kelp lightly seasoned with soy vinaigrette.
- Hamachi Carpaccio$18.00Shaved jalapeno and spicy garlic chips served with a light soy ponzu sauce.
- Tuna Carpaccio$18.00Capers and shaved red onions served with wakame infused ponzu olive oil.
- Hawaiian Ahi Tuna and Avocado Salsa$18.00Served with a blend of soy sauce, shichimi togarashi, scallions, and cilantro.
- Cured salmon Tostada$15.00Cured salmon with avocado salsa, lime ponzu, and a hint of jalapeno jam.
Hot Specialties
- Edamame$6.50Broiled soy has been seasoned with sea salt.
- Agedashi Tofu$7.50Deep-fried tofu served in a sweet soy-broth with shaved bonito and grated daikon.
- House Made Gyoza$9.50Pan-fried pork and cabbage potstickers.
- Shrimp and Vegetable Tempura$19.003 shrimp, kakiage, and seasonal vegetables lightly battered and deep-fried.
- Vegetable Tempura$14.50Medley of seasonal vegetables lightly battered and deep-fried.
- Panko Oysters$9.50Breed crusted and deep-fried.
- Seafood Dynamite$16.50Bay scallop, real snow crab, asparagus, fresh shiitake, tobiko with creamy spicy sauce, and broiled to a golden crust.
- Calamari Tempura$13.50Served with nori sea salt and tempura sauce.
- Black Cod$29.00Broiled marinated black cod in house-made saikyo miso sauce with enoki mushrooms.
Sashimi
Sushi Nigri
Traditional Selections
Sushi Rolls
Side
Allergens: These items may include unlisted ingredients and/or be prepared on equipment that processes allergens. Take precautions if you have an allergy.
