Ichiban Menu

Yellowtail cheek prepared in either a sweetened soy sauce or grilled with lemon and salt.

Slightly spicy floured and fried squid with a citrus dipping sauce.

Our executive chef's signature dish, flash-fried prawns served with Asian citrus aioli.

Japanese style beef potstickers.

Three shrimp with vegetable tempura.

Snow crab and cream cheese wontons with a plum dipping sauce.

vegetable tempura.

Deep-fried tofu with a sweet ginger sauce.

Yasai sun among topped with soft shell crab, and dressed with wasabi dressing and sesame seeds.

Marinated cucumber salad with octopus and sesame seeds.

Marinated cucumber salad and sesame seeds.

Smoked squid and seaweed salad.

Salted soybeans.

Japanese soybean-based soup.

Diced New Zealand green lip mussels mixed with flying fish eggs and green onions in a spicy lemon vinegar soy sauce.

Diced New Zealand green lip mussels mixed with flying fish eggs and baked in spicy mayo with green onions.

Seared sashimi grade tuna, avocado, and jalapeno pepper served over a bed of mixed greens with a wasabi vinaigrette.

Served with mixed greens and honey-sesame vinaigrette dressing.

Marinated and flash-fried thinly sliced rib-eye, crushed peanuts served over mixed greens with Thai style vinaigrette.

Mixed greens with a honey sesame vinaigrette.

Korean style grilled beef with pinenuts and bell peppers.

Chef's choice.

Slightly seared spicy tuna served on marinated cucumbers, seaweed, kaiware, green onion, and daikon radish, drizzled with a spicy Thai sauce and ponzu flying fish eggs.

Black Angus top sirloin beef sashimi, kaiware, slightly seared green onions, spicy, sliced thin and served with daikon radish and cucumbers, then drizzled with a spicy, Thai sauce and ponzu.

Thinly sliced whitefish with wasabi vinaigrette sauce.

Six shrimp deep-fried in a light crispy batter.

Salmon, shrimp, squid, and scallops deep fried in a light crispy batter.

Bite-size pieces of chicken wrapped in mint leave with pickled plum deep-fried in a light crispy batter.

Black Angus New York steak with sauteed mushrooms and teriyaki sauce.

Thinly sliced top sirloin pan-fried with fresh mushrooms and ginger, glazed with teriyaki sauce.

Bite-size pieces of chicken glazed with teriyaki sauce and sprinkled with sesame seeds.

Salmon steak broiled over an open flame and basted with teriyaki sauce.

Crispy tofu glazed with sweet teriyaki and fresh ginger.

Pork baby back ribs broiled over an open flame and basted with teriyaki sauce.

A variety of fish over a bowl of sushi rice.

California roll and eight pieces of chef’s choice nigiri.

Kappa maki and six pieces of chef’s choice nigiri.

Served with marinated onions.

Shrimp tempura inside, layered with crab salad, tuna, and avocado on top, drizzled with sweet eel sauce and sesame seeds.

Tuna, yellowtail, salmon, and shrimp inside, tuna tartar, avocado, and spicy oil on top.

Shrimp tempura inside, layered with crab salad, eel, and avocado on top, with sweet eel sauce and sesame seeds.

Crab inside, tuna, yellowtail, and salmon on top.

Scallop salad, eel, and crab inside, the roll is tempura fried placed on a base of wasabi dressing and drizzled with sweet eel sauce.

Riceless, crab, avocado, tobiko, wrapped with salmon and fried.

Hot. Very spicy tempura soft shell crab rolled with radish sprouts.

Spicy tuna, green onions inside, the roll is tempura fried, served with wasabi dressing.

Tuna, tuna tartar, shrimp, and radish sprouts inside, flying fish eggs on top with drizzled spicy oil.

Scallop salad, eel, crab with eel sauce and sesame seeds on the outside.

Eel, crab, avocado, flying fish eggs with eel sauce.

Cucumber, avocado, flying fish eggs, shrimp tempura with Japanese mayonnaise.

Spicy yellowtail and green onions inside; wasabi flavored flying fish eggs on top.

Smoked salmon, avocado, cream cheese, and sesame seeds.

Shrimp tempura, cucumber, avocado inside and layered with yellowtail, salmon, lemon-lime, covered with a ponzu sauce.

Albacore, snow crab, marinated onions, and Yama gobo inside; tempura fried and dressed with green onion, wasabi dressing, and a spicy Thai sauce.

Tuna, yellowtail, salmon, snow crab, sprouts, and Yama gobo wrapped in a spiral cut, cucumber; topped with ponzu and sesame seeds.

Tempura shrimp, avocado, steamed asparagus, wasabi flavored flying fish eggs, and spicy mayo inside; wrapped in soy paper and topped in a spicy Thai sauce and sweet eel sauce.

Tuna, avocado, cucumber, and spicy mayo inside; topped with tempura crunchies, sweet eel sauce, and spicy Thai sauce.

Baked Alaskan black cod marinated in miso sauce.

Udon noodles in soy broth soup with shrimp and vegetable tempura.

Udon noodles in soy broth soup with Japanese vegetable tempura.

Salmon, scallops, shrimp, and squid sauteed with soba noodles in a lemon garlic cream sauce.

A variety of steamed vegetables over rice.

Pan-fried noodles tossed with shrimp, cabbage, onions, and green onions in a Japanese soy barbeque sauce.

Pan-fried noodles tossed with cabbage, onions, and green onions in a Japanese soy barbeque sauce.

Japanese - style stew. Mushrooms, green onions, Nappa cabbage, tofu, and yam noodles boiled in a sweet soy sauce.