Our Menu

Shrimp tempura, plantain, avocado, hot sauce. topped with seared steak, chimichurri, crispy garlic, and togarashi.

Smoked salmon, lemon, and microgreen over grilled asparagus, cream cheese, scallion, and aji amarillo aioli.

Tempura fried roll with crab stick, avocado, spicy mayo, masago, plantain. drizzle of yum yum sauce, sweet soy glaze, red and black tobiko.

Shrimp tempura, cream cheese, cucumber, spicy mayo. topped with spicy tuna, crispy onion, sweet soy glaze, masago, and toasted rice pearls.

Tempura fried roll with spicy tuna, shibazuke, avocado, and mayo. drizzle of kimchi sauce, sweet soy glaze, masago.

Plantain, asparagus, red bell pepper, and ponzu-marinated tofu are topped with avocado, chimichurri, and toasted rice pearls.

Ahi tuna, faroe salmon, hamachi, avocado, shrimp, saffron aioli over California roll.

Kanikama (crab stick), avocado, cucumber, and special sushi mayo blend.

BBQ eel with sweet soy glaze, cream cheese, masago, and saffron aioli over crab, avocado, and cucumber roll.

Hamachi and spring onion. It can be made as a hand roll as requested.

Spicy tuna and tempura salmon, spicy mayo, sweet soy glaze, and masago on top of a crab, avocado, and cucumber roll.

Crab stick, cream cheese, roasted aji amarillo aioli, scallion, tempura fried. Served with sweet chili lime dipping sauce.

Diced ahi tuna mixed with our blend of hot sauce, masago, and tempura flake.

Smoked salmon, bell pepper, cream cheese, sushi mayo, tempura fried. topped with aji amarillo sauce, sweet soy glaze, and scallion.

Tempura fried asparagus, masago, and hot sauce. sesame seed sprinkle.

Tempura fried California roll with sweet soy glaze, spicy may,o, and bonito flake.

Cali roll topped with shrimp and scallop, oven-baked with sushi cream sauce, shaved onion, manchego cheese, and masago.

Spicy ahi tuna, spicy mayo, serrano, eel sauce, chili garlic crisp, over-fried rice squares.

Sashimi-grade salmon that melts in your mouth. fresh off the boat and filet in-house.

Fried to crispy, served with soy and sesame oil dipping sauce.

Ground pork and glass noodles wrapped in rice paper, fried to crispy. Served with soy dipping sauce.

Seasoned ground beef in gyoza wrapper. Steamed and served with ponzu and mild chili garlic crisp.

Grilled chicken thigh, homemade teriyaki glaze, steamed rice with furikake, tempura fried soft-boiled egg.

Braised in sake and shoyu, then char-grilled, served with tamarind dipping sauce.

Yellowtail sashimi, cucumber, garlic ginger ponzu, crispy garlic, Valencia oranges, jalapeño.

Dashi battered octopus fritters. sweet Worcestershire sauce, mustard mayo, dried bonito shaving, nori seaweed flakes and pickled red ginger.

Thick breading with spice blend batter. Served with cilantro chili dipping sauce.

Lightly coated and fried with potato starch. Drizzle with shiso ponzu. Side of Maldon salt and spicy Japanese mustard.

Tossed in tangy sweet chili gochujang sauce.

Three fire-roasted piquillo peppers stuffed with mangecho, miso, and sherry wine vinegar cream cheese, and scallion. Sauteed with gochujang butter and smoked Spanish paprika.

Vegetable spring roll fried to crispy. Served with chili lime dipping sauce.

Saffron rice cooked with chorizo, chicken, and shrimp, wrapped in egg roll skin and fried to crispy. Served with yuzu aioli.

Marinated ahi tuna with shiso ume sauce, kani salad, cucumber, seaweed salad, avocado, edamame, pickled veggies, and masago over sushi rice.

Faroe Island salmon with soy caper dressing, kani salad, cucumber, seaweed salad, avocado, edamame, pickled veggie, and masago over sushi rice.

Faroe island salmon filet, caper, shallot, lemon butter sauce. with Spanish baked potato and a tempura-fried soft-boiled egg.

Steamed soybean pods. Three choices Maldon salt sprinkle, sweet chili lime, or shoyu garlic butter flavor.

Various seaweed in sesame soy dressing.

Ahi tuna, salmon, yellowtail, shrimp, avocado, salad mix, sweet onion, garlic chips and masago, lemon shoyu vinaigrette.

Vanilla, Matcha, or Mango.