Sage 400 Japanese Cuisine

Served with wonton chips.

Miso cured pork belly with organic mixed mushrooms topped with a sunny side up quail egg on a crispy rice cake.

Skewers of grilled chicken thigh & green onions with teriyaki sauce.

Japanese pork dumplings.

Tofu with sautéed assorted mushrooms.

Thinly sliced yellowtail with serrano and cilantro in yuzu soy.

Thinly sliced pepper tuna with avocado, chive, and ito togarashi in a sweet rice vinegar garlic sauce with a dash of spicy mayo.

Thinly sliced albacore topped with ginger garlic soy sauce, serrano peppers, and chives, drizzled with ponzu sauce.

Citrus marinated yellowtail served with grapefruit, asian pear, and taro chips.

Thinly sliced salmon, scallops, and beef topped with chives and ginger in yuzu soy.

Pair of sea scallops on a bed of sautéed brussels sprouts topped with jalapeno salsa.

Bite sized miso Chilean sea bass, roasted garlic chips, and filo dough. Served with butter lettuce.

Scallops and mushrooms with special mayo, baked in shell.

With shrimp.

3 pieces.

3 pieces.

3 pieces.

3 pieces.

3 pieces.

3 pieces.

3 pieces.

3 pieces.

3 pieces.

3 pieces.

3 pieces.

3 pieces.

Soft shell crab.

Soft shell crab.

Spicy salmon and cucumber topped with white fish, shisho leaves, sprouts, and yuzu wasabi sauce. 8 pieces.

Shrimp tempura, crab sticks, and avocado topped with fresh salmon, yellowtail, serrano, yuzu soy, and togarashi. 8 pieces.

Spicy tuna inside, fresh salmon & avocado outside, topped with green onion, serrano, spicy mayo, and chili paste. 8 pieces.

Yellowtail & avocado topped with spicy tuna, tobiko, and wasabi tobiko in a medley of sauces. 8 pieces.

Spicy salmon and cucumber topped with peppered tuna & avocado with spicy chili paste. 8 pieces.

Spicy tuna & cucumber inside, topped with albacore tuna, serrano peppers, scallions, and roasted garlic sauce. 8 pieces.

Spicy tuna in soy paper topped with escolar, avocado, and wasabi infused tobiko. 8 pieces.

Shrimp tempura & avocado topped with spicy tuna and crunchy tempura in a medley of sauces. 8 pieces.

Shrimp tempura & avocado topped with spicy escolar, green onions, crunchy tempura, and spicy mayo. 8 pieces.

Shrimp tempura, smoked salmon, avocado, cream cheese, masago, and jalapeño deep fried. Served with eel sauce and sesame seeds. 8 pieces.

Blue fin tuna, fresh salmon, shrimp, avocado, and tobikos wrapped with cucumber in truffle vinaigrette topped with scallions. 8 pieces.

Fried crawfish tails & cucumber topped with avocado, wasabi tobiko, eel sauce, and chili paste. 8 pieces.

Shrimp tempura, cream cheese, cucumber, and soy paper topped with crab sticks, masago, and honey wasabi mayo dressing. 8 pieces.

Soft shell crab & cucumber topped with fresh water eel and avocado. 8 pieces.

California roll topped with baked scallops, masago, and spicy mayo. 8 pieces.

Tempura tofu & sweet potato inside, topped with avocado. 8 pieces.

Honey miso marinated.

Oriental garlic black bean sauce with ginger and scallions.

Wasabi spiked salmon with sweet red bell pepper puree and shiso chiffanade.

Thinly sliced ribeye wrapped around avocado, sweet potato, and water chestnut drizzled with teriyaki sauce. Served on top a bed of sauteed zucchini and carrots.

Grilled lamb chop. Served with your choice of sauce.

Grilled salmon. Served with your choice of sauce.

Grilled Angus beef NY strip. Served with your choice of sauce.

Grilled Angus beef ribeye. Served with your choice of sauce.

Grilled chicken with your choice of sauce.

With Hijiki seaweed sauté and orange ginger glaze.

Crusted pork tenderloin stuffed with crabstick, asparagus, cream cheese, and jalapeño.

With assorted shiitake mushrooms and scallions.

Noodle soup with chicken, angus beef, scallop, shrimp tempura, fish cake, napa cabbage, black mushrooms, egg, and scallion.

Assorted sashimi served over a bed of sushi rice.

With minced shrimp.

Miso soup with clams.

Japanese tea pot soup.

Marinated grilled chicken tossed with mixed greens, edamame, cucumber, tomatoes, and crispy wonton strips with a sweet chili lime vinaigrette.

Marinated grilled shrimp tossed with mixed greens, edamame, cucumber, tomatoes, and crispy wonton strips with a sweet chili lime vinaigrette.

Diced fresh salmon sashimi and avocado with honey wasabi mayo dressing served in a rice paper bowl embedded with mixed greens.

Shrimp, octopus, surf clam, white fish, and crab stick served over a fresh cucumber salad.

Mixed greens tossed with daikon sprouts and onion soy dressing tossed with grilled shiitake caps.

Mixed greens topped with grilled vegetables in onion soy dressing.

With strawberries, raspberry, and mango puree.

Served with vanilla ice cream, drizzled with chocolate.