Appetizers
Edamame : poached in a vegetable broth 7
Pot Stickers : pork & vegetable stuffed dumpling served with ponzu sauce 8
Vegetable Spring Roll: lightly fried and served with a sweet chili ponzu 8
Crab Cakes : blue lump crab pan seared served on a bed of field greens finished with a saffron
ginger burre blanc 14
Shrimp Tempura : tempura tiger shrimp and seasonal vegetables served with a sauce trio 16
Miso Soup : white miso soup with tofu, scallions and seaweed 5
Salads
House : mixed field green salad with ginger miso dressing 4
Asian Chopped Salad : mixed field greens, tomatoes, cucumber, water chestnuts, sugar snap peas;
scallions and feta cheese tossed in house dressing and topped with wasabi peas 8
Seaweed salad : sesame and sake marinated seaweed served over shredded daikon and topped
with diced Ahi tuna 9
Entree
Teriyaki Chicken: teriyaki marinated chicken served over stir fry vegetables and steamed rice 16
Black Angus Beef Filet: grilled filet with fingerling potatoes and grilled asparagus, finished in a
Woodford garlic herb demi-glaze and wasabi butter 28
Sesame Encrusted Ahi Tuna : sesame encrusted ahi tuna served over sweet chili haricot vert,
red onion and water chestnuts 25
Green Pepper Lemon Salmon: pan seared tasmanian salmon lightly dusted with lemon and
green pepper corn and placed on a bed of buttery sauteed fennal, onion and cherry tomatoes 22
Braised Short Ribs: slow cooked to perfection and served over sauteed vegetables with
steamed rice 20
Raw specials
Tuna Tataki: lightly seared and served rare with ponzu 16
Sashimi: Ahi tuna, albacore, yellowtail and salmon 22
Sushi Nigiri: combination of Ahi tuna, yellowtail, albacore and salmon 20
Edomae Chirashi: An assortment of our fresh sashimi placed on a bed of sushi rice tuna,
albacore, yellowtail, salmon, crab, shrimp, red snapper, egg omelet and freshwater eel 28
Sushi platters
7 pieces of sashimi, 7 pieces of nigiri, tekkamaki and a California roll 50
10 pieces of sashimi, 10 pieces of nigiri, kappamaki and tekkamaki 70
Nigiri Sushi (two pieces) sashimi add 2
Tuna: maguro 6 Egg Omelet: tamago 4
White Tuna : albacore 6 Freshwater eel: unagi 6
Salmon : sake 6 Shrimp : ebi 5
Yellowtail: hamachi 6 Crab: kani 4
Red snapper: tai 4 Squid: ika 4
Octopus : tako 5 Mackerel: saba 4
Salmon Roe: ikura 6
Sushi Rolls (6-8 pieces)
California roll: crab meat, avocado, cucumber and masago 6
Dynamite roll: spicy minced tuna and cucumber topped with hot sauce 8
Crunch Roll: shrimp tempura, spicy crab and cucumber rolled and topped with spicy
mayo, teriyaki sauce and tempura flakes 12
Yum Yum roll: spicy crab meat inside with your choice of mild or hot atop 8
Double spicy roll: spicy crab meat inside and spicy tuna on top with hot sauce 12
R.A.W : California roll topped with maguro, albacore and avocado 12
Sunshine roll: red snapper with cucumber inside with salmon and slices of lemon on top 13
White tiger : jalapenos, cucumber, cream cheese and tuna stuffed inside with tobiko
sprinkled on th out side 10
Maui roll: tempura shrimp and cream cheese inside with kiwi, mango, strawberries and
spicy mayo on top 12
Fire breathing dragon : spicy tuna and cucumber roll with eel and avocado on top with
spicy mayo and eel sauce 12
Fire roll: shrimp tempura, spicy crab, avocado, and cucumber placed on a bed of tempura flakes
topped with mozzarella cheese, teriyaki and spicy mayo then placed on fire table side 15
Tarantula roll: tempura soft shell crab, spicy crab, cucumber, avocado, wasabi mayo and
teriyaki sauce 15
Paradise roll: California roll with salmon, mango, avocado and wasabi and spicy mayo on top 12
Executive Chef: Leo Kolowitz
Sushi Chef: Troy Riddell
