Pan fried potstickers five pcs.

Pan fried potstickers five pcs.

Fried soft tofu with sauce and bonito flakes.

Grilled eggplant with sauce and bonito flakes.

Shrimp and seasonal vegetables.

Seasoned deep fried chicken wing.

Grilled whole squid with sauce.

Fried shiso chip, with salmon, tuna, and scallop over fresh greens.

Diced salmon and tuna with avocado and fresh greens with tartar sauce.

Yellow tail with sauce over daikon, shiso, and jalapeno.

Seared white tuna with daikon and tataki sauce.

Grilled hamachi cheek collar.

Hokkaido Scallop Croquette with home made Curry Sauce

Fried soft tofu with Korean Kimchi

Boneless Fried Chicken

Deep fried squid rings

Fried Japanese Oysters

Soft Shell Crab, Tiger Prawn, Scallop, Seasonal Fish, and Oyster

Onion Rings with chili Thai sauce!

Grilled Atlantic Salmon Collar

Crab meat, avocado topped with saesame and tobikio.

Tuna inside.

White tuna.

Salmon.

Salmon, avocado tobika, and sesame.

Shrimp tempura, avocado, cucumber, tobiko, and sesame.

Spicy tuna, avocado, and cucumber.

Shrimp tempura and del cucumber topped with sesame tobiko.

Eel, avocado topped with tobiko and sesame.

Deep fried soft shell crab, cucumber, avocado, and topped with tobiko and sesame.

Salmon, avocado, and topped with salmon and tobiko.

Shrimp tempura, spicy tuna, and topped with seared obi and tobiko.

White tuna, avocado, and topped with tuna and jalapeno.

Crab meat, avocado, topped with salmon, lemon, tobiko, and ponzu sace.

Crab meat, avocado, mango, tobiko, and salmon with mayonnaise sauce.

Eel, cucumber, topped with avocado and sesame.

Shrimp tempura, crab meat, and topped with spicy tuna and avocado.

Spicy tuna, lettuce heart topped with grilled eggplant, avocado, and special sauce.

Fresh Salmon, thin sliced lemon, tobiko, and shiso leaf avocado.

Tuna, avocado, topped with tuna, mango, and tobiko.

Salmon, tai, shrimp, scallion, with tobiko, and scallion.

Hamachi and scallion, topped with hamachi, scallion, and tobiko.

Spicy tuna and avocado, topped with escolar and tobiko.

Baked salmon, crab meat, and avocado topped with spicy sauce, scallion, and tobiko.

Crab meat, salmon skin, cucumber topped with crab meat, eel, avocado, sesame, and tobiko.

Shrimp tempura, cucumber, topped with crab meat, eel, avocado, sesame, and tobiko.

Crab meat, avocado, cucumber, topped with eel, sesame, and tobiko.

Crab meat, avocado, and topped with 6 pcs of choice fish.

Salmon, avocado wrapped with soybean paper, topped with scallop, tobiko, and spicy mayonnaise.

Avocado and unagi, topped with uni and ikura.

Soft shell crab, eel, garlic, avocado, cucumber, tobiko, and green onion.

White Tuna, Jalapeño, Avocado, topped w/ Spicy Tuna, Garlic Ponzu, Scallion and Tobiko.

Baked salmon, crab meat & avocado topped W/mayonnaise, scallion & tobiko (about 10 mins)

Deep Fried California with spicy mayonnaise and unagi sauce, tobiko

Japan Mackerel with Ginger.

Green Onion and Japan hamachi.

Scallop with tobiko, and spicy mayonnaise.

Salmon, Cream Cheese, and Avocado.

Deep Fried, Spicy Tuna, Cream Cheese, Avocado

Stir fried rice with BBQ eel.

Korean style fried rice with pickled napa cabbage and egg with pork

Grilled beef with rice

Grilled chicken with rice

Grilled salmon, with rice

Raw salmo over rice.

Bbq eel over rice

Assorted sashimi over sushi rice.

Raw salmon, and sea urchin over rice

8 pieces of chef's choice nigiri sushi, California roll. (Blue Fin Maguro, Hamachi, Sake, Shiro Maguro, Walu, Ebi, Tai, Tako or Unagi, depends on availability)

Seasonal Vegetables

Japanese mackerel over Sushi rice

Fresh Tuna and Ikura over Sushi rice

Fresh Tuna and white Tuna over Sushi rice

Fresh Salmon with Tuna, over rice

Hamachi and Fresh Tuna over Sushi rice

Salmon and Yellow tail over sushi rice

Salmon and Japanese mackerel over Sushi rice

8 PCS of Chef's Choice Premium Nigiri Sushi, and California roll (Blue Fin Maguro, Blue Fin Toro, Hamachi, Hamachi Toro, Sake, Sake Toro, Shiro Maguro, Walu, Tai, Ikura, Uni and Scallop depends on availability)

8 PCS of Chef's Choice Premium fish (Blue Fin Maguro, Blue Fin Toro, Hamachi, Hamachi Toro, Sake, Sake Toro, Shiro Maguro, Walu, Tai, Scallop depends on availability)

18 PCS of Chef's Choice Premium fish (Blue Fin Maguro, Blue Fin Toro, Hamachi, Hamachi Toro, Sake, Sake Toro, Shiro Maguro, Walu, Tai, Scallop depends on availability)

Deep fried pork cutlet, curry sauce, and vegetables.

Shrimp tempura, chicken, vegetables, and egg.

Japanese style stir fried thin egg noodles with chicken and vegetable.

Japanese style stir fried thin egg noodles & BBQ Pork and Vegetable.

Japanese style stir fried thin egg noodles & vegetable

Japanese style stir fried thin egg noodles, BBQ Pork and Vegetable.

Japanese style stir fried thin egg noodles & vegetable

Japanese Cold Rice Noodles with Tempura

Japanese Cha Shu, Fried Garlic , Kikurage, and Seaweed, Spicy soup base

Japanese Cha-Shu, Kikurage and Seaweed, Pork soup base

Corn, Kikurage and Seaweed, Organic veg miso base

Stir fried thick wheat noodles with Chicken and vegetables.

Sesaonal deep fried veggies.

Burdock root, dry gourd, pickled radish, eggplant, and avocado.

Tamago, avocado, oshinko, kanpyo, cucumber, and carrots.

Tuna.

Yellowtail.

Escolar (Shiro Maguro) has somewhat of a controversial reputation – and its all down to the marketing of sushi bars. Often labeled as 'super white tuna',

Fresh Salmon.

Escolar.

with its mild, subtle flavor, is considered one of the top white fleshed fish in Japanese cuisine. Tai is often served in times of celebration, such as at weddings and during the New Year.

Tako is another typical item in Japanese cuisine; the tentacles are often thinly sliced and served as sashimi. Tako may be eaten raw, but is also commonly poached first which gives the flesh a sweeter flavor and firmer texture

Hotate are one of the more prized shellfish in Japanese cuisine. The best hotate have a firm texture and a sweet, almost creamy taste.

Fresh Salmon with home made soy base

is a type of cuttlefish but is also known as a squid. It is usually cut for use in nigiri type sushi but it can also be eaten as sashimi.

Unagi nigiri is one of the most popular varities of Japanese sushi because of its rich flavour and unique, meaty texture.

Ebi refers to a style of preparing shrimp in Japan. Traditionally, you prepare the shrimp by “butterflying” them- That means that they are split open from the bottom and laid out flat.

Sweet bean curd or Inarizushi, is made of sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age.

Sweet shrimp.

which is sometimes labeled o-toro, is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth. Seasonal Time only!

It is rich and has a strong flavor. Saba is usually cured for many hours with salt and vinegar before being served as sushi.

Uni sushi has a light, sweet, and somewhat briny flavor and is is usually enjoyed as nigiri sushi

Kanpachi is the premier member of the Amberjack family. Japanese itamae and top chefs everywhere

Scallop with tobiko, and spicy mayonnaise.

Wagyu Nigiri - A5 Japan (2 PCS)

Tobiko (とびこ) is the Japanese word for flying fish roe.

Chicken and green onion.

Pork belly.

Scallop.

Japanese sweet chilli.

Fried Japanese Pork Meat Ball

Beef Steak

Grill Button Mushroom

Japanese green beans.

Grilled rice ball with plum sauce or cooked salmon.

Grilled rice ball with plum sauce or cooked salmon.

Steam rice

Soybean paste broth with green onion and tofu.

Seared tuna served over greens with balsamic vinegar.

Japanese Seaweed salad.

Assorted fish over seasonal greens, wakame with ponzu sauce.

Grilled Chicken with Seasonal Mix and house dressing

Seasonal greens with dressing.

Cucumber salad.

2 Grilled Beef Burger and Fries

12 PCS Wings and Homemade Special hot sauce

12 PCS Homemade seasoning Salt and Pepper Wings

Crispy French Fries

Sweet Potato Fries

Spring Mix with house dressing

Grill Salmon Skin, Cucumber and home made dressing

Large Sapporo

Small Sapporo

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Lite Beer. Must be 21 to purchase.

Must be 21 to purchase.

Must be 21 to purchase.

Koshihikari Echigo Beer - Import from Japan (500ML)(Must be 21 to purchase.)

Koshihikari Echigo Beer - Import from Japan (300ML) (Must be 21 to purchase.)

Kizakura Beer - KURA NO KAORI(330ML) Import from Kyoto, Japan

Number 1 Premium draft Beer, Import from Okinawa Beer, Japan

Use well pack paper to make sure the seaweed crispy when you received your order.

Use well pack paper to make sure the seaweed crispy when you received your order.

Use well pack paper to make sure the seaweed crispy when you received your order.

Use well pack paper to make sure the seaweed crispy when you received your order.

Use well pack paper to make sure the seaweed crispy when you received your order.

Use well pack paper to make sure the seaweed crispy when you received your order.

Use well pack paper to make sure the seaweed crispy when you received your order.

Use well pack paper to make sure the seaweed crispy when you received your order.

Use well pack paper to make sure the seaweed crispy when you received your order.

Use well pack paper to make sure the seaweed crispy when you received your order.

Coca Cola

0% alcohol Japanese Yuzu soda

0% alcohol Japanese Ume soda

Diet Coca Cola

Zero Sugar Soda

Orange Soda

200 ml

Real Fruit Juice Soda, Import from Italy

Real Fruit Juice Soda, Import from Italy

Orange Soda

Key Lime favor

Lemon favor

Real Fruit Juice Soda - Grapefruit

Real Fruit Juice Soda - Italian Orange

Real Fruit Juice Soda - Lemon

Real Fruit Juice Soda - Lemon

Real Fruit Juice Soda - Italian Orange

Oi Ocha is Japan #1 green Tea

Blue fin tuna, and fatty part of tuna over sushi rice.

Fatty part of blue fin tuna and fresh salmon over sushi rice.

Fatty part of blue fin tuna and hamachi over sushi rice.

which is sometimes labeled o-toro, is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth. Seasonal Time only!

Octopus.

Salmon.

Escolar (Shiro Maguro) has somewhat of a controversial reputation – and its all down to the marketing of sushi bars. Often labeled as 'super white tuna', Shiro Maguro (also known as 'butterfish' and 'waloo') is sometimes confused with Albacore white tuna.

is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining.

a Japanese amberjack.

(4PCS) are cold water northern shrimp known and named for their sweet taste. They are the only species of shrimp which are best enjoyed raw, as cooking them will rob them of their full sweetness.

Hotate are one of the more prized shellfish in Japanese cuisine. The best hotate have a firm texture and a sweet, almost creamy taste.

with its mild, subtle flavor, is considered one of the top white fleshed fish in Japanese cuisine. Tai is often served in times of celebration, such as at weddings and during the New Year.

Kanpachi is the premier member of the Amberjack family. Japanese itamae and top chefs everywhere

Wagyu Sashimi - A5 Japan (4 PCS)

Sweet, Melon, Marshmallow & Cream. Must be 21 to purchase.

A mouthful of Japan’s #1 selling Nigorizake “Perfect Snow” leaves a perfectly excellent impression. This full-bodied sweet Nigori genshu is not just the regular Nigori Sake. It’s undiluted so has 21% abv and chewable grains of rice from our traditional brewing methods. Perfect Snow also provides for more versatile drinking possibilities than your normal Nigori Sake, you can drink it chilled, on the rocks, with soda or mixed with your favorite juice. For easy mixers or fun cocktails Perfect Snow is the perfect partner.

- Slightly Filtered, Subtle Fruit, Well Balanced acidity & Sweetness.

The name Tsuki Akari stems from its pale moonlight hue. Tsuki Akari has gentle aroma profile of malted rice with a mixture of subtle fruitiness completed with the well-balanced acidity and sweetness. Recommended as an aperitif but also pairs will with richly flavored dished.

Mango Unfiltered Sake

Strawberry unfiltered Sake

Koshino - Sesshu Junmai (720ml)

- Refresning, Fruity. Must be 21 to purchase.

Smooth and light, it is not acidic it would be perfect with sashimis, tartares, sushis or cheeses.

-Peach, Persimmon, Freesia, Pear. Must be 21 to purchase.

Nama Sake, Unpasteurized. No.1 in Japan

Can Size. Must be 21 to purchase.

- Dry, Brisk, Light, Aromatic. Must be 21 to purchase. 300ml

Made in Japan, 8% All/Vol

Made with Omachi rice, the grandfather of all sake rice, and has a fruity Ginjo aroma and a deep flavor.

The nose on this special released Kubota is a mild collection of cherry, pear, mango, melon, and floral aromas. Kubota is known for making the prototypical light, clean, and dry style sakes, and this tribute brew is no exception. It is fleshy, smooth, round, dry, and clean with a little tingle that makes this brew drink sharp. Dry is the word, but there are hidden layers of raisins, apricot, and green grapes as the brew acclimates to your palate with a peek-a-boo hint of sweetness that comes later in the sip. It is chippy and fun to sippy! This Kubota was made for a wine glass to let the acidity jump and expand in your palate

We use KOSHU MASAMUNE for our house hot Sake. Must be 21 to purchase.

We use KOSHU MASAMUNE for our house hot Sake. Must be 21 to purchase.

- Crisp, Extra Dry, Sharp, Gentle & Soft. Must be 21 to purchase.

-Complex, Balanced, Savory, White Mushroom, Cucumber & White Flowers. Must be 21 to purchase.

Smooth and fruity with a light and refreshing finish. Aromas of tropical fruits, ripe pineapple and banana are followed by flavors of dried pear and kiwi.

Using Kiku-Masamune's newly developed sake yeast HA14 lends this sake the fragrant aroma of fruits and flowers, while leaving the deliciously smooth umami-rich character typical of Junmai grade sake intact. Serve chilled for best results.

This is a light and comfortably dry premium Sake with the aroma of fresh cantaloupe and banana followed by medium body bringing refreshing Mandarin orange like overtones. With just the right amount of body and a comfortable dryness it enhances any dish you eat. This is a great white wine alternative that is perfect for Sake lovers and beginners alike.

Bingo! One of the best noses in the sake world filled with grape, sweet rice, ash, mineral, balsa wood, and cotton candy aromas. Welcome to liquid style! This tremendous Ginjo is silky, plump and luscious. How can something be so watery-clean and luscious? Who knows, and who cares because you will be amazed at how soft and elegant this semi-sweet brew drinks. There are mild fruit tones including pear and apple and these are enhanced in a larger glass. So clean and no aftertaste, must be the awesome water!

The brewers that dreamed up the famous Kubota sake lineup are proud to present Kubota “Junmai Daiginjo.” From the first scent of pear to the unmistakeable smoothness, this sake graces your taste buds with magnificent flavor. A harmonious balance is found in each sip which we hope will stay with you long after you finish the bottle. By using sustainable methods, Asahi Brewing Company produces sake you can drink with an easy heart.

Aiming for a Sake that can be enjoyed with a meal, Kubota Senju boasts a modest bouquet and a timeless flavor that one does not tire of drinking. Velvety mouthfeel and excellent chilled, but this Ginjo is quite amicable to being enjoyed warmed as well.

In order to maximize Yamagata's originally developed Dewasansan Sake Rice's true potential, Tatenokawa polished it down to 33% of the original grain size, opening the brew up to sweetness, umami, and acidity. Nose is ripe fruit, and the first sip is as soft and light as silk. As it slides over your tongue the flavor expands and blossoms, so that by the finish your mouth and heart both feel equally beautiful.

Has a rich and pillowy body with pleasant acidity and depth of flavor. The Yamahai brewing method is used, doubling the skill and time required to brew, however when enjoyed warmed one can tell that this investment was well worth the effort.

Winner of Gold Award at the 2015 & 2016 Fine Sake Awards, Tatenokawa 50 was created to appeal to white wine lovers. Using local dewasansan rice polished to 50% Tatenokawa have strived to make a semi-sweet, lighter style of sake to appeal to a wider audience.

Deep fried pork cutlet, curry sauce, and vegetables.