Sushi, Steak & Japanese Dining Menu

Cucumber salad with yamagobo and kaiware in a soy vinaigrette.

• Add Tako (octopus): $6

  Sunomono topped with marinated octopus.

5 pieces of pan-seared pork dumplings served with a light vinegar dipping sauce.

Black sesame seed breaded calamari, lightly fried and served with wasabi aioli.

In-the-pod organic soybeans tossed in a sweet chili sauce.

Marinated, thinly sliced quick-seared beef filet with tosazu vinegar glaze, garlic chips, and scallions.

Tako, ebi, and white fish trio marinated and served with citrus aji amarillo sauce, wakame, fresno chili, and taro chips.

Yellowtail sashimi with yuzu ponzu.

5 pieces of Japanese street food snack made of wheat batter with octopus pieces and green onion, served with spicy mayo and bonito flakes.

7 oz domestic Wagyu sirloin steak with garlic butter mashed potatoes, asparagus, and Szechuan pepper sauce.

8 oz tenderloin with shiitake mushrooms, garlic butter mashed potato, and sweet red miso sauce.

12 oz Certified Angus boneless ribeye aged 28 days with garlic butter mashed potatoes, asparagus, and house-made bone marrow butter.

5 oz Certified A5 from Miyazaki, Japan. Served with a hot rock for tableside cooking, wild garlic salt flakes, and pepper.

Certified A5 ribeye from Miyazaki, Japan, BMS 10+, seasoned with Kosher salt and black pepper.

5 oz Certified A5 from Miyazaki, Japan. Served with a hot rock for tableside cooking, wild garlic salt flakes, and pepper.

Pork and chicken broth boiled over 14 hours for a rich, thick hearty broth, served with chashu pork. Available spicy.

Tonkotsu broth topped with black garlic oil, served with chashu pork and a whole lobster tail. Available spicy.

Seared Bakka Frost salmon filet in a spicy tart sauce with garlic mashed potato and brown beech mushrooms.

Brined panko-breaded chicken thigh, deep fried, served with rice, salad, and tonkatsu sauce. Contains egg.

Charcoal-grilled freshwater eel served over rice with avocado, pickled cucumber, and unagi sauce.

Seared pork belly with asparagus and pickled cucumber over rice, finished with unagi sauce.

Osaka-style bowl of assorted sashimi over sushi rice with a side of unagi sauce.

Japanese golden curry with heirloom carrots, potatoes, and deep fried panko-breaded chicken, served with white rice.

Beef curry with domestic Wagyu sirloin, rangiri-style carrots and potatoes, served with white rice.

8 oz domestic Wagyu ground chuck patty on a Hawaiian sweet bun with Muenster cheese, lettuce, tomato, and fried egg, drizzled in spicy aioli, served with pickled onions and fries.

Grilled yellowtail collar with rice and asparagus, served with a sweet and spicy dressing. Subject to availability.

Quick-seared sushi-grade salmon over spring mix, carrots, daikon, red onion, and tomato, dressed in a sweet miso dressing.

Side of crispy French fries.

Side salad.

Side of sweet potato fries.

Garlic mashed potatoes.

Miso soup with shiitake mushrooms.

Tempura shrimp, cucumber, avocado, crab salad inside; topped with triple sashimi poke, lime, jalapeño, green onion, fried onions, spicy mayo, jalapeño aioli, and unagi sauce.

Tempura shrimp, cucumber, avocado inside; topped with domestic Wagyu beef, sliced jalapeño, black pepper, jalapeño aioli, and unagi sauce.

Shrimp tempura, avocado, cucumber inside, topped with salmon and caramelized lemon.

Shrimp tempura, avocado, cucumber inside; topped with hamachi, fresh orange, micro cilantro, jalapeño, ponzu, and chili oil.

Spicy tuna, avocado, cucumber, and fresh ginger inside; topped with sea bream, seasoned ponzu, cilantro, and togarashi.

Akami tuna with avocado, tomato, and cilantro inside, topped with more tuna, mint, and cilantro on a bed of zesty spicy sesame sauce.

Rice-free roll of salmon, tuna, and avocado wrapped in cucumber with ponzu sauce and kaiware.

Tempura shrimp, avocado, cucumber inside with pesto sauce; topped with albacore tuna, tomato, micro cilantro, and seasoned ponzu.

BBQ eel and cucumber inside; topped with avocado, masago, baked salmon, and unagi drizzle.

Shrimp tempura, baked salmon, jalapeño, cilantro, avocado wave on the outside; topped with kuruma ebi, sweet chili sauce, and lemon zest.

Atlantic snow crab salad with avocado and cucumbers, topped with strawberries and orange slices.

Baked salmon, avocado, kaiware sprouts, gobo, and cucumber inside, rolled in crispy salmon skin crumbles with unagi sauce drizzle.

Baked salmon, avocado, cream cheese, and jalapeño inside, deep fried and topped with jalapeño aioli, spicy mayo, and unagi sauce.

Lean bluefin tuna, a staple in Japanese sushi cuisine.

Medium-fat bluefin tuna with a balance between lean and fatty belly.

Cold water northern spotted prawn from the West Coast, known for its sweet taste.

Fresh amberjack (yellowtail) with luscious, buttery texture and bold flavor.

Snow crab, naturally savory, served as petite sushi.

Sea bream from Japan with a clean, mild, and sweet flavor.

• Seared Madai upcharge: Nigiri add: $1 / Sashimi add: $2

  Seared preparation supplement.

Indonesian black tiger shrimp cooked in-house in a special sake broth. Upon availability.

Albacore from Fiji, in the tuna family with an intense sweet buttery taste.

Capelin fish roe, salty with subtle sweetness. Nigiri only.

Scallops from Hokkaido, Japan, seared with a sprinkle of sea salt.

Cooked octopus, slightly sweet and salty with a chewy texture.

Fatty marbled bluefin tuna belly, the prized part of the fish.

Salmon from the Faroe Islands in the North Atlantic.

Higher marbled fat content salmon from New Zealand.

BBQ freshwater eel.

Fried tofu pouches with rice.

Salmon caviar, savory, umami-rich, and briny.

Sea urchin rich in omega-3 fats. Nigiri only.

Japanese flounder, fatty yet firm.

Highly marbled A5 beef, seared.

Great amberjack with firm sweet flesh and balanced fat.

Chef's choice selection of the classics.

Chef's choice of premium selections.

Chef's choice 8-piece nigiri selection.

All-natural wasabi grated tableside, free of artificial coloring or additives.

Tuna hand roll with avocado, cucumber, and sushi rice.

Salmon hand roll with avocado, cucumber, and sushi rice.

BBQ eel hand roll.

Softshell crab hand roll.

Tempura shrimp hand roll.

Spicy tuna hand roll.

Spicy scallop hand roll.

Crispy salmon skin hand roll.

California-style hand roll with snow crab.

Classic roll featuring albacore with avocado, cucumber, and rice.

Tuna hosomaki (bite-sized single item roll).

Yellowtail with green onions hosomaki.

Avocado hosomaki.

Cucumber hosomaki.

Delightful fusion of yuzu (citrus) or ube (yam) with smooth cheesecake.

Silky lemongrass-infused custard with a caramelized sugar crust.

Frozen sweetened milk ice shaved and topped with strawberries or mango, and a scoop of Häagen-Dazs.

A scoop of vanilla Häagen-Dazs topped with berry reduction syrup and raspberry.

Ice-cold draft root beer with a scoop of vanilla Häagen-Dazs ice cream served from a keg.

Blackberries, orange, lime, and soda with butterfly pea flower tea.

Hawaiian-style blended pineapples with vanilla ice cream, creamy and sweet.

Fresh fruit of choice, soda, coconut milk, chia seed pudding, and chia seeds.

Strawberry and rhubarb citrusy sparkling mocktail.

Yuzu, lime, ginger beer, and homemade black ginger syrup.

Grapefruit, orange juice, jalapeños, syrup, mint, and lime.

Sweet aromatic hibiscus drink with a smoke bubble on top.

Japanese shiso mint, lime, simple syrup, splash of pineapple juice, topped with sparkling water.

Passionfruit, lime, Japanese shiso mint, and Sprite.

Assorted Coca-Cola soft drinks.

Draft root beer on tap.

Fresh orange juice.

Columbian coffee.

Selection of iced or hot teas.

Junmai Ginjo

Medium body and dry with bold umami flavors.

Junmai Daiginjo

Medium body, refreshing, well balanced with fruity notes.

Junmai Daiginjo Nigori

Light, peachy, perfectly sweet and smooth.

Junmai Ginjo

Rich and silky texture with hints of peach and vanilla, served chilled like white wine.

Junmai (Hot Sake Cocktail)

House hot sake blend with raspberry liqueur.

Junmai

Medium body and mild hot sake.

Junmai

Rich and dry with deep flavors and clean rice finish.

Kimoto Junmai

Full-bodied, earthy sake with super smooth texture.

Junmai Nigori

Rich, silky, perfectly balanced with acidity and sweetness.

Junmai Ginjo Genshu

Big and bold with fruit aromas, velvety body, melon, cherry, and pepper finish.

Junmai Ginjo Genshu

Complex, layered, deep, rich and bold, rice-forward sake.

Junmai Daiginjo

Dry and light, super clean Junmai from spring waters, very smooth.

Junmai Daiginjo Nigori

Bold, creamy texture with sweet and fruity layers.

Malbec · Mendoza, Argentina

Vibrant and bold dark fruit layers with smooth medium body and dry finish.

Cabernet Sauvignon · Red Hills, California

Fruit-forward and well-rounded with a broad flavor range.

Red Blend · Central Coast, California

Velvety and fruity blend, smooth and balanced.

Pinot Noir · Oregon, USA

Light, fruity Pinot Noir with earthy notes and balanced tannins.

Cabernet Sauvignon · Goriška Brda, Slovenia

Powerful, dry, rich cabernet with mineral structure and berry/cassis aromas.

Pinot Grigio · Sonoma, California

Crisp, citrusy, well balanced and easy to drink.

Chardonnay · Napa, California

Juicy and buttery Chardonnay with creamy, oaky baked notes.

Sauvignon Blanc · Slovenia

Oaky, fruity Sauvignon Blanc with excellent long finish.

Rosé · Provence, France

Crisp, refreshing, and smooth rosé.

Prosecco · Veneto, Italy

Well-rounded, bubbly, dry Prosecco, ideal with sushi and fish.

Champagne · Champagne, France

Complex, silky smooth Champagne with fresh character.

Light Lager · Japan

Light Japanese lager, 22 oz bottle.

Light Lager · Japan

Light Japanese lager, 22 oz bottle.

Light Beer · Japan

Light Japanese beer, 22 oz can.

Dark Beer · Japan

Dark Japanese beer, 22 oz can.

Light Lager · Okinawa, Japan

Light Okinawan beer, 22 oz bottle.

Hard Seltzer · Japan

White peach flavored Japanese seltzer, 16 oz bottle.

Bulleit Rye whiskey, St-Germain, blackberries, and raspberries.

Hatozaki Japanese whiskey, bitters, orange, orange peel, cane sugar, soda, and cedar smoke.

Lunazul Silver tequila, Cointreau, black ginger lemon syrup, orange and lime juice.

• Top Shelf Add-On: $3

  Upgrade to Don Julio Blanco.

Ozeki Junmai sake, Prosecco, hibiscus flower syrup, finished with a smoke bubble.

Ozeki Junmai sake, raspberries, lime, cane syrup, and mint.

Hennessy V.S.O.P, fresh-squeezed orange juice, and blackcurrant cassis liqueur with velvety texture.

Empress 1908 gin, butterfly pea flower tea, tonic water, and house citrus blend.

Roku Japanese gin, elderflower liqueur, lemon juice, fresh mint, and Prosecco.

Don Julio 1942 tequila, Hennessy V.S.O.P, bitters, pineapple, raspberries, and rose petals.

Beehive vodka, premium Junmai sake, yuzu, lime, and Fever Tree ginger beer.

Nikka Days Japanese whiskey, Disaronno Amaretto, honey, yuzu, pineapple, and ube bitters.

Fresh lychee, yuzu, simple syrup, Haku vodka, and sake.