2 pieces. A potato and vegetable patty coated in Japanese breadcrum bs and fried. Served with tonkatsu sauce.

An assortment of vegetables dipped in batter and lightly fried. Served with tempura sauce.

Fried tofu served in tempura sauce and topped with grated daikon radish, scallions, and seaweed.

Fried tofu served with teriyaki sauce and garnished with scallions and seaweed.

Blanched spinach served cold and topped with shaved bonito, sesame seeds, and ohi tashi sauce.

Shiitake mushrooms dipped in batter and lightly fried. Served with tempura sauce.

Cooked black seaweed salad.

Five vegetable spring rolls. Served with spicy mustard and shredded cabbage.

Green seaweed salad marinated in sesame oil.

Sliced beef ribeye, carrots, tofu, onions, nappa, shiitake and enoki mushrooms, scallions, and clear potato noodles cooked in a hot iron pot with sukiyaki sauce.

Bean sprouts, onions, carrots, nappa, mushrooms, and scallions sautéed and seasoned with soy sauce, black and white peppers, and Japanese seasoning.

Cold soba, tempura, and mini chirashi.

Steamed soybeans with sea salt.

Your choice of udon (white flour) or soba (buckwhea t) noodles served cold with dipping sauce and a side of wasabi and scallions. Topped with two pieces of shrimp tempura.

Chinese style noodles cooked in a meat and vegetable broth and topped with a slice of pork loin, fishcake, and vegetable s.

Udon (white flour) noodles cooked in a light fish broth with vegetable s, diced chicken, and a raw egg, topped with a piece of shrimp tempura.

Your choice of udon (white flour) or soba (buckwhea t) noodles, cooked in broth and topped with two pieces of shrimp tempura.

Your choice of udon (white flour) or soba (buckwhea t) noodles, cooked in broth and topped with duck meat, scallions, and spinach.

Yellow Chinese noodles sautéed with nappa, carrots, onions, mushrooms, bean sprouts, and scallions. Served in a pork broth and topped with steamed mussels, crab stick, squid, scallops, and shrimp.

Your choice of udon (white flour) or soba (buckwhea t) noodles, cooked in broth and topped with shredded vegetable tempura.

Your choice of udon (white flour) or soba (buckwhea t) noodles, cooked in broth and topped with spinach and Japanese mountain vegetable s.

Udon noodles sautéed with nappa, carrots, onions, scallions, and diced chicken, seasoned with soy sauce and pepper. Tofu also available instead of chicken.

Breaded and deep-fried pork cutlet cooked with egg, onions, and scallions. Served on a bed of rice.

Shrimp and vegetable tempura topped with ten don sauce. Served on a bed of rice.

Breaded and deep-fried chicken cutlet cooked with egg, onions, and scallions. Served on a bed of rice.

Diced chicken cooked in egg, onions, and scallions. Served on a bed of rice.

Crab stick, avocado, mango wrapped in soy wrapper and salmon.

Shrimp tempura, spicy tuna outside.

Salmon, crab sticks, eel, cream cheese, and avocado dipped in tempura batter and lightly fired.

Eel inside, avocado outside, with eel sauce.

Your choice of main ingredient with spicy mayo.

Spicy tuna, avocado, albacore tuna, sriracha, mayo, eel sauce, and green onion.

Scallops, mayo, chili pepper, baked and served hot.

Asparagus tempura, crab sticks, mayo inside, eel, avocado and tobiko outside.

Shrimp tempura, scallops, spicy mayo, chili pepper, green onion, baked and served hot.

Salmon, avocado, lettuce, mayo, topped with salmon roe.

Sweet potato tempura, spicy mayo, radish sprouts.

Sweet potato tempura, cream cheese, eel outside.

Spicy tuna inside, tuna, salmon, yellowtai l, white fish, avocado.

Spicy tuna inside, wasabi tobiko and jalapenos outside.

Spicy tuna, avocado, albacore tuna, ponzu sauce, green onion, and chili pepper juice.

Smoked salmon, cucumber, cream cheese, radish sprouts, tobiko outside.

Crawfish salad and eel, tempura flakes inside, fresh or smoked salmon and eel sauce outside.

Sweet potato and squash tempura, onions, spicy mayo, radish sprouts, with soy wrapper.

Fresh salmon, crab sticks, lettuce, avocado, cucumber, mayonnais e.

Shrimp tempura, spicy mayo.

Vegetable croquette, spicy mayo, lettuce, avocado.

Asparagus tempura, tobiko, mayo, radish sprouts.

King crab, tobiko, radish sprouts, mayo.

2-3 people. Sixteen pieces of nigiri and three rolls. Nigiri: two pieces each of tuna, hamachi, salmon, fluke, ebi, ika, salmon roe, and barbequed eel. Rolls: tuna, spicy salmon, and California rolls.

3-4 people. Twenty two pieces of nigiri, three rolls, eight pieces of sashimi. Nigiri: two pieces each of tuna, fluke, salmon, ebi, ika, tako, tamago, tobiko, eel, salmon roe, and hamachi. Rolls: tuna, spicy salmon, and California rolls. Sashimi: che

4-5 people. Thirty two pieces of nigiri, three rolls, sixteen pieces of sashimi. Nigiri: four pieces each of tuna, hamachi, salmon, fluke, ebi, ika, salmon roe, and eel. Rolls: tuna, rainbow, and California rolls. Sashimi: chef’s choice.

Rolls: Californi a, spicy tuna, eel and avocado, shrimp tempura, Philadelp hia, rainbow, and spider.

Eight pieces of California roll, shrimp, and vegetable tempura, kal bi beef short rib, salmon teriyaki or tuna steak, and steamed vegetable s.

Shrimp and vegetable tempura, unagi kabayaki barbequed eel, and your choice of beef or salmon teriyaki and sushi shrimp, tuna, whitefish, salmon or sashimi octopus, tuna, salmon and four pieces of manhattan roll. Also includes dessert. Please contact

Boneless pieces of chicken grilled and served in teriyaki sauce.

Boneless chicken marinated in soy sauce and deep-frie d.

Sliced beef loin wrapped around scallions, sautéed, and served in teriyaki sauce.

Four steamed pork dumplings accented with wasabi. Served with ponzu sauce.

Three pork spring rolls. Served with spicy mustard and shredded cabbage.

Five homemade dumplings filled with pork and vegetable s. Served sautéed with spicy oriental sauce.

One soft shell crab either tempura style dipped in batter or karaage style lightly floured. Served with ponzu sauce.

One salmon fillet grilled and served with teriyaki sauce. Also available shioyaki style. No sauce, lightly salted.

Sea scallops lightly floured, sautéed in butter and garnished with lemon.

Breaded and deep-fried oysters. Served with tonkatsu sauce.

Two pieces of shrimp and assorted vegetables dipped in batter and lightly fried. Served with tempura sauce.

Floured and fried smelt. Served with ponzu sauce.

Five head-on white shrimp fried and sautéed in hot pepper, jalapenos, and snow peas.

Four pieces of shrimp dipped in batter and lightly fried. Served with tempura sauce.

Three shrimp dumplings steamed and served with ponzu sauce.

One yellowtail jaw salted and grilled. Served with grated daikon radish.

Marinated squid salad.

Chilled Korean vegetable s, shrimp, scallops, king crab, and egg. Served with a side of spicy sauce, rice, miso soup, and kimchi.

Chilled Korean vegetable s, beef, and egg. Served with a side of spicy sauce, rice, miso soup, and kimchi.

Squid, nappa, onions, scallions, mushrooms, jalapenos, carrots, sugar peas, and green and red peppers sautéed in hot Korean spices. Served with rice, miso soup, and kimchi.

Beef short ribs marinated in Korean barbecue sauce and grilled. Served with rice, miso soup, and kimchi.

Thinly sliced marinated beef loin sautéed with mushrooms and onions. Served with rice, miso soup, and kimchi.

Okra, avocado, asparagus, burdock, sprouts, soy wrap, mint leaf, cucumber, radish wrap.

Tuna, yellowtai l, salmon, fluke, king crab, fish roe, avocado, green onions, soy wrap, radish wrap.

Chutoro (fatty tuna), Boston lettuce, sprouts, garlic, gochujang, green onions, sesame, seaweed, radish wrap.

Soft shell crab, avocado, spicy mayo, lettuce, fish eggs.

An assortment of clams, shrimp, snapper, scallops, salmon, and king crab, cooked in a light broth with potato noodles, carrots, shiitake mushrooms, and nappa. Served with salad or miso soup, and rice.

Sliced beef ribeye, carrots, tofu, onions, nappa, shiitake and enoki mushrooms, scallions, and clear potato noodles cooked in a hot iron pot with sukiyaki sauce. Served with salad or miso soup, and rice.

An assortment of vegetables dipped in batter and lightly fried. Served with tempura sauce. Served with salad or miso soup, and rice.

Five tiger shrimp and an assortment of vegetables dipped in batter and lightly fried. Served with tempura sauce. Served with salad or miso soup, and rice.

Two pork loin fillets, breaded with Japanese breadcrum bs and fried. Served with tonkatsu sauce or ponzu sauce. Served with salad or miso soup, and rice.

Two boneless chicken breasts, breaded with Japanese breadcrum bs and fried. Served with tonkatsu sauce. Served with salad or miso soup, and rice.

Barbequed eel with eel sauce. Served on a bed of rice in a lacquered box. Served with salad or miso soup, and rice.

Bean sprouts, onions, carrots, scallions, mushrooms, bok choy, red pepper, broccoli, cabbage sautéed and seasoned with soy sauce, black and white peppers, and Japanese seasoning. Served with salad or miso soup, and rice.

Grilled chicken served in teriyaki sauce.

Grilled salmon served in teriyaki sauce.

Seven tiger shrimp, breaded with Japanese breadcrum bs and fried. Served with tonkatsu sauce or ponzu sauce.

Eight tiger shrimp dipped in batter and lightly fried. Served with tempura sauce.

Thinly sliced beef loin wrapped around scallions, sautéed, and served in teriyaki sauce.

Sliced beef ribeye, scallions, and onions sautéed in teriyaki sauce.

Sixteen pieces of the chef’s selection of the best fish of the day.

Twelve pieces of the chef’s selection of the best fish of the day.

Sushi: tuna, whitefish, salmon, yellowtai l, shrimp, squid, tobiko, and one tuna roll. Sashimi: two pieces each of tuna, whitefish, salmon, and octopus.

Combinati on of raw fish served on a bed of sushi rice.

Tuna, yellowtai l, fluke, salmon, squid, salmon roe, eel, and one tuna roll.

Tuna, fluke,, shrimp, octopus, salmon, egg, flying fish roe, and one tuna roll.

Slices of raw fish: three tuna, three octopus, three yellowtai l, two mackerel, three squid, three salmon, and salmon roe.

Tuna sashimi served on a bed of sushi rice.

Salmon sashimi served on a bed of sushi rice.