lightly salted blanched soybeans
crispy tofu topped w/ bonito flakes, green onions, in a rich soy broth
fried shiitake mushroom stuffed w/ shrimp and calamari
shrimp and vegetables deep fried in a delicate tempura batter
assorted vegetables deep fried in a delicate tempura batter
Japanese - style crispy chicken bites served w/dipping sauce
pork filled dumplings pan fried, served w sriracha salt
thin sliced strip w/ truffle mustard, fried onions, green onions & sea salt
diced peppercorn tuna, avocado, cilantro pesto, lotus chips
thin cut yellowtail, chilis, ponzu, togarashi, garlic oil & micro cilantro
lightly battered, fried calamari, seasoned and served w/ a tangy dipping sauce
medley of salmon, tuna, hamachi, suzuki & smoked salmon tossed w cilantro, green onion
thin sliced Hokkaido Japanese scallops, foie gras, truffle oil, ponzu & micro greens
(2) crispy duck spring rolls, lightly fried served w/ a sambal emulsion & tamarind plum sauce
marinated seaweed salad
marinated calamari salad
grilled chicken breast on a bed of greens w/ creamy miso dressing
pan seared lobster & shrimp ,spring mix, avocado,
mandarin oranges, cherry tomatoes, orange ginger vinaigrette dressing
marinated cucumber salad w/ crabstick, shrimp, & octopus
peppercorn tuna over a bed of iceberg lettuce, cherry tomatoes, cucumber, asparagus
and avocado
thin sliced beef, baby arugula, red onion, cherry tomatoes, shiso, wasabi, yuzu, cilatro
traditional Japanese soybean broth soup
fresh Manila Clam in miso broth
lightly breaded & fried using Japanese bread crumbs served w/ miso soup & steamed rice
lightly breaded & fried using Japanese bread crumbs served w/ miso soup & steamed rice
lightly breaded & fried using Japanese bread crumbs served w/ miso soup & steamed rice
sliced “angus” New York strip served to cook on a hot rock w/ dipping sauces
sliced Akaushi Kobe beef served to cook on a hot rock
fried rice w/ vegetables & your choice of shrimp, chicken or beef
Seared duck breast over sautéed spinach & mushrooms w/ a sweet chili reduction
angus New York strip simmering in iron konro
fresh pan seared salmon filet over seafood fried rice
salmon w/ sautéed asparagus, spinach chips and butter ponzu
togarashi seared tuna, soba noodles, masago, broccoli & kim-chi puree
pan seared Chilean sea bass w/ button and shitake mushrooms, kale
teriyaki chicken with macadamia nuts, bell peppers, and pineapples
short ribs braised with lemongrass, ginger, sake and star anise with a smoked Teriyaki
emulsion over lightly tempura fried asparagus
“The Robata Tradition”
In Japanese, robata means “by the fireside”, and refers to the centuries-old style cooking of north Japan. Robata grills were once a fixture in many Japanese countryside homes. A separate room would have the “ro”, (a brazier made from iron) set in the floor. A fire would made with sumi (Japanese charcoal) and while sitting cross-legged around the ro, family and friends would sample and share appetizer sized portions of fish, vegetables, and meats. We continue this tradition
stir fried buckwheat noodles w/ chicken, shrimp, mushrooms, vegetables
braised Berkshire pork belly served w/ sautéed garlic rice
panko breaded pork cutlet w/ egg, vegetables over rice
(6) jumbo shrimp pan seared over soba noodles, roasted tomatoes, shitake mushrooms,
baby carrots & snap peas tossed in a yuzu garlic butter sauce
udon noodle soup w/chicken, fish, egg, fish cake,& vegetables served w/ (1)shrimp tempura
braised and deboned oxtail in Japanese curry and udon noodles
stir fried udon noodles w/ chicken & vegetables
Choice of katsu fried chicken or pork cutlet served over rice w/ Japanese curry
shrimp tempura w/ spicy mayo topped w/ crunch
spicy tuna & shrimp tempura in soy paper
avocado, cucumber, w/ king crab mix
avocado, cucumber w/ crab stick
smoked salmon, cream cheese, and avocado
tuna, avocado, lettuce, kani, and masago
shrimp tempura, sprouts, cucumber, mayo, masago
soft shell crab, sprouts, cucumber, mayo, masago
eel topped w/ avocado, sesame seeds & unagi sauce
salmon, avocado, asparagus, mango, wrapped in marbled konbu paper
baked spicy salmon, avocado, tempura flakes, unagi sauce
spicy tuna, avocado, crunch, eel sauce
salmon, kani kama, masago, avocado,cucumber, green onion, spicy mayo
peppercorn tuna, peppercorn salmon, cucumber, old bay spice
spicy tuna topped w salmon and avocado
smoked salmon, cream cheese, jalapeno, wasabi tobiko rolled in soy bean paper
yellowtail, salmon, tuna, avocado, chili oil and chili powder wrapped w/ daikon skin
shrimp tempura, crab, avocado, cucumber, masago, asparagus & mayo wrapped in soybean paper drizzled w/ sweet sauce
shrimp tempura, spicy mayo, topped w/ kani drizzled w/chili oil & chili powder sauce
spicy yellowtail, asparagus, cream cheese, topped w/ peppercorn tuna, avocado, crunch, wasabi mayo and unagi sauce
salmon, tuna, avocado flash fried in soy paper, masago, spicy mayo, & unagi sauce
shrimp tempura, unagi, and spicy tuna topped w/ yellowtail, jalepeno, & sea salt
spicy tuna, avocado, wrapped inside w/ pink soy paper, flash fried, & topped with Alaskan mix, unagi sauce &spicy mayo
fried oyster, avocado, peppercorn salmon, spicy mayo, green onion, special seasoning
salmon, tuna , yellowtail, kani kama, masago & avocado wrapped in cucumber
softshell crab, kanikama, unagi, avocado, unagi sauce and spicy mayo
spicy toro, tuna, avocado, jalapeno, ponzu
any substitutions for nigiri will be $1.00 extra per piece; substitutions for rolls will be the difference plus $2.00
8 pieces of nigiri (tuna, white tuna, hamachi, salmon, suzuki, tako, shrimp, & unagi) w/ rock n roll
6 pieces of chef’s choice vegetable nigiri w/ vegetable roll
assorted fish over sushi rice
lady dragon roll, spider roll, rock ‘n roll
2 pcs tuna, salmon, white fish, yellow tail, and octopus
7 pieces of nigiri, spider roll & 3 pcs tuna, salmon, suzuki sashimi
4 course meal tasting
“There is a risk associated with consuming raw oysters or any raw animal protein. If you have a chronic illness of the liver, stomach, blood, or have immune disorders, you are at greatest risk of illness from raw oysters, and you should eat oysters fully cooked. If you are unsure of your risk consult your physician.”