Blanched organic soybeans with sea salt.

4 deep-fried rice cakes. Topped with spicy tuna, spicy aioli, scallions, avocado, and eel sauce.

Sautéed brussel sprouts in citrus-soy miso sauce.

Flash-fried Japanese peppers drizzled with soy sauce. Topped with bonito flakes.

Shitake, enoki & white mushrooms sautéed in garlic & miso-soy sauce.

Fried tofu. Served in dashi broth. Topped with daikon, ginger, and scallions.

Sautéed Japanese eggplant tossed in sweet white miso glaze.

Blanched organic spinach tossed in sesame dressing.

Fried seasoned panko breaded calamari. Served with garlic chili ponzu.

Delicately grilled salmon collar.

Pickled radish, gobo, and shiso leaf.

Spicy tuna & shrimp tempura roll with pepper seared ahi tuna, red onions, and yuzu-wasabi dressing.

With imitation crab, avocado, and cucumber.

Avocado, asparagus, cucumber, gobo, and kaiware sprouts.

With lightly battered & fried shrimp.

With eel sauce.

With salmon and cream cheese.

Shitake mushrooms, inari, cucumber, gobo, and scallions.

Sweet braised tofu.

Pickled plum, shiso leaf, and cucumber.

Assorted vegetable tempura roll.

Avocado, asparagus, cucumber, cilantro, gobo, mango, and serrano pepper.

With smoked salmon and avocado.

Yellowtail, mango, cilantro, serrano pepper, and lime.

Baked dynamite scallops, mushroom, onions, surimi crab and avocado roll. Topped with masago, scallions, tempura flakes, and spicy aioli.

Shrimp tempura crab roll. Topped with seasoned seared albacore, cilantro, jalapeño, garlic ponzu, chili oil, and fried crispy red onions.

Spicy tuna, thinly sliced lemon, seared albacore, cilantro, serrano peppers, ponzu, and chili oil.

Shrimp tempura, crab, avocado, cucumber, tempura flakes, and drizzled with eel sauce.

Spicy tuna, cream cheese, cilantro, serrano, eel sauce, and Mexican spices, tempura roll.

Yellowtail, cilantro, and cucumber topped with yellowtail, jalapeño, and ponzu sauce.

Spicy shrimp & avocado topped with seared ahi tuna, red onion, and ginger-apple sauce.

Assorted sashimi over California roll.

Salmon avocado roll. Topped with salmon, sesame oil, ponzu, shichimi, and red onions.

Deep fried soft-shell crab, avocado, gobo, cucumber, eel sauce, and kaiware sprouts.

Spicy tuna, tempura string bean, avocado, masago, shishito peppers, and balsamic soy sauce.

Albacore, cucumber, and avocado, layered with salmon, thinly sliced lime, yuzu kosho, kaiware, ponzu sauce, and peppercorn.

Shrimp. 2 pieces.

Yellowtail. 2 pieces.

Spanish mackerel. 2 pieces.

Escolar. 2 pieces.

Halibut. 2 pieces.

Scallop. 2 pieces.

2 pieces.

Salmon roe. 2 pieces.

Sweet tofu. 2 pieces.

Amberjack. 2 pieces.

Tuna. 2 pieces.

Smelt roe. 2 pieces.

Salmon. 2 pieces.

Japanese mackerel. 2 pieces.

Albacore. 2 pieces.

Red snapper. 2 pieces.

Octopus. 2 pieces.

Sweet egg cake. 2 pieces.

Seared tuna. 2 pieces.

Flying fish roe. 2 pieces.

Tuna belly. 2 pieces.

Freshwater eel. 2 pieces.

Sea urchin. 2 pieces.

Spanish mackerel. 3 pieces.

Escolar. 3 pieces.

Shrimp. 3 pieces.

Yellowtail. 3 pieces.

Halibut. 3 pieces.

Scallop. 3 pieces.

3 pieces.

Salmon roe. 3 pieces.

Sweet tofu. 3 pieces.

Amberjack. 3 pieces.

Tuna. 3 pieces.

Smelt roe. 3 pieces.

Salmon. 3 pieces.

Japanese mackerel. 3 pieces.

Albacore. 3 pieces.

Red snapper. 3 pieces.

Octopus. 3 pieces.

Sweet egg cake. 3 pieces.

Seared tuna. 3 pieces.

Flying fish roe. 3 pieces.

Tuna belly. 3 pieces.

Freshwater eel. 3 pieces.

Sea urchin. 3 pieces.

6 pieces.

6 pieces.

6 pieces.

6 pieces.

6 pieces.

Served with miso soup and organic spring salad.

Black sesame crusted tofu steak. Topped with soy-miso mushrooms. Served with miso soup and organic spring salad.

Breaded Jidori chicken cutlet. Served with miso soup and organic spring salad.

Served with miso soup and organic spring salad.

Chef's choice of sashimi over a bed of sushi rice. Served with miso soup and organic spring salad.

11 pieces assorted sashimi. Served with miso soup and organic spring salad.

9 piece Chef's choice assorted nigiri. Served with miso soup and organic spring salad.

Soy dashi broth soup with shrimp tempura, spinach, wakame, and scallions.

Dashi broth soup with shrimp tempura, shitake & enoki mushrooms, fish cake, spinach, wakame, and scallions.

Cold organic buckwheat noodles. Served with dashi soy dipping sauce.

Cold organic buckwheat noodles with assorted tempura. Served with dashi soy dipping sauce.

Wakame seaweed salad.

Organic greens, tomatoes, avocado, cucumber, carrots, and apple-ginger dressing.

Thinly sliced cucumbers pickled in sweet dashi vinegar and sesame seeds.

Thinly sliced cucumbers pickled in sweet dashi vinegar, sesame seeds, and octopus.

Tossed organic greens with tofu, avocado, tomato, sprouts, and creamy sesame dressing.

Crispy salmon skin, organic spring mix, avocado, tomato, cucumber, carrots, and ponzu dressing.

Seared ahi tuna, tomato, avocado, kaiware sprouts, cucumber, carrots, organic greens, and apple-ginger dressing.

Seared yellowtail, mango, avocado, kaiware sprouts, cucumber, carrots, organic greens, dried cranberries, and apple-ginger dressing.