A La Carte
Sushi a la carte
| English | Japanese | Description |
|---|---|---|
Tuna |
Maguro Akami | Top loin of Bluefin tuna |
Buttery tuna |
Toro | Buttery part of Bluefin tuna |
Yellowtail |
Hamachi | Hon Hamachi premium Yellowtail |
Yellowtail belly |
Hamachi Hara | Hon Hamachi belly |
Halibut(Fluke) |
Hirame | Fluke from east coast or Korea |
Salmon |
Sake | Loch Duart Salmon |
Mackerel |
Saba | From Kyushu in Japan |
Amburjack |
Kanpachi | From Kyushu in Japan |
Spanish Mackerel |
Aji | From Kyushu in Japan |
Albacore |
Bincho | Canadian premium |
Sea bream |
Tai | From Ehime in Japan |
Scallop |
Hotate | From Hokkaido in Japan |
Squid |
Ika | Yari-Ika or Sumi-Ika from Japan |
Sweet shrimp |
Amaebi | Santa Barbara Spot prawn |
Sea eel |
Anago | Japanese Conger eel from Oita in Japan |
Freshwater eel |
Unagi | From Taiwan |
Sea urchin |
Uni | Santa Barbara “A” grade |
Salmon egg |
Ikura | From Alaska or Hokkaido in Japan |
Japanese beef |
Wagyu | From Miyazaki in Japan |
Bigeye Sea perch |
Nodoguro(aka mutsu) | From Shizuoka or Kanazawa in Japan |
Alfonsino |
Kinme tai | From Shizuoka or Chiba in Japan |
Skipjack tuna |
Katsuo(seasonal fish) | From Pacific coast in Japan |
Japanese tiger prawn |
Kuruma ebi (seasonal ) | From Kyushu in Japan |
Specialty Sashimi
Toro tartarewith wasabi sauce and three kinds of roe |
|
Halibut sashimiwith Yuzu pepper and ponzu sauce |
19.00 |
Salmon sashimiwith wasabi sauce and three kinds of roe |
22.00 |
Garlic tuna sashimi |
21.00 |
Halibut carpacciowith arugula |
19.00 |
Tuna carpacciowith arugula |
21.00 |
Albacore tatakiwith ginger garlic |
17.00 |
Rare Delicasy
Monkfish liverwith ponzu jelly |
16.00 |
Kumamoto oysters on the half shell*order 3 or more |
per piece 3.50 |
Specialty Appetizers
Mushroom delightFour different kinds of mushrooms baked in a mild soy vinaigrette. |
17.00 |
Eggplant seafood dengakuBaked Japanese eggplant, topped with shrimp, scallops and sweet miso |
16.50 |
Nasu-SawaniBest soup ever! Japanese eggplant with baby shrimp, nameko mushrooms, shishito peppers in special soy broth. |
13.50 |
Black Cod yu-an-yakiBroiled Black Cod marinated in mild soy sauce. |
16.50 |
Chilean sea bass saikyo-yakiBroiled Chilean sea bass marinated in miso sauce. |
17.50 |
Baked musselsBlack Mussels baked with rich dark miso sauce. |
8.50 |
DynamiteBaked scallops and mushrooms in a creamy sauce. |
9.50 |
Shrimp tempuraCrispy fried jumbo shrimp. *minimum 3 or more pieces |
per piece 3.40 |
Yellowtail collarSimply broiled Yellowtail collar |
varies |
Salads
Salmon skin salad |
7.50 |
Seaweed salad |
7.80 |
Mountain vegetable salad |
7.50 |
Green salad |
6.50 |
Plain sunomonoThinly sliced Japanese cucumber, marinated in rice vinegar dressing |
6.80 |