Dinner Menu
Appetizers & Small Plates
Spicy Tuna Avocado
Yellowfin tuna and avocado tossed with a spicy red chili pepper aioli and served in a martini glass with slices of cucumber in a ponzu sauce
Pork Spring Rolls
A trio of house-made Japanese-style spring rolls stuffed with green onion, carrots, cabbage, ginger, garlic, and seasoned pork wrapped in dough; served crispy golden brown and drizzled with a housemade sweet & sour sauce
Gyoza
Ground pork, cabbage, green onion, ginger, and garlic wrapped in dough and pan-fried
Shrimp Cucumber Roll
Shrimp, avocado, and asparagus wrapped in a thinly sliced cucumber maki; served with an avocado, jalapeno, and apple vinegar puree
Tuna Tartare
Layers of thinly sliced cucumber, avocado, and diced Yellowfin tuna topped with mango and baby daikon sprouts; served napoleon style and drizzled with yuzu ponzu sauce
Yellowtail Carpaccio
Beautifully fanned yellowtail with thinly sliced jalapeño peppers and sweet ripe mango drizzled with ponzu and a tangy plum reduction
Beef Tataki
A gorgeous rose made of thinly sliced seared New York strip served with green and white onions, ground radish, and ponzu sauce
BBQ Pork Belly
Pork belly stewed in soy sauce, sake, Japanese sweet wine, and sugar; paired with daikon radish and served with ginger and baby daikon sprouts on top
Quail
Quail marinated in salt, garlic, rice wine, and sesame oil; served golden brown atop a bed of greens
Soft-Shell Crab
Soft-shell blue crab dusted with tempura flour served crispy golden brown over a warm tomato puree with a light touch of basil
Tempura Shrimp and Vegetables
2 pieces of shrimp and assorted vegetables battered in tempura and served crispy golden brown
Sautéed Wild Mushrooms
Assortment of shiitake, button, and enoki mushrooms
Entrees
Chef’s Special
Inspired by Japanese Bento. 2 pieces of shrimp tempura; 2 fresh Australian free range lamb chops marinated overnight and grilled; a California roll; a small filet of Chilean sea bass atop a sweet white miso cream; and a seared jumbo scallop on top of sesame seaweed salad
Sashimi Dinner
3 pieces of Yellowfin tuna, 3 pieces of yellow tail, 3 pieces of Atlantic salmon, 3 pieces of red snapper, and 3 pieces of octopus, thinly sliced; served with rice
Mushroom and Chicken Pasta
Chicken breast flame-broiled, served on top of enoki, shiitake, and button mushrooms sautéed in a chicken broth and hondashi reduction with spaghetti noodles; finished with fresh mozzarella
Duck Ramen
Thinly sliced duck and ramen noodles served in chicken broth and soy sauce seasoned with green onion, carrot, and half an egg
Duck Breast
Sake Mushi: Steamed duck breast marinated in Japanese sweet wine, light soy sauce, sake, and a touch of butter topped with baby daikon sprouts; served with mashed sweet potato and chilled spinach finished with a sesame sauce
Rack of Lamb
Free range Australian rack of lamb marinated overnight with sake, mirin, soy sauce, olive oil, ginger, and onion; flame-broiled and paired with pan-fried haloumi cheese alongside sauteed redskin potatoes and rosemary
Pork Tenderloins
Buta Shogayaki: Pork tenderloins lightly dusted with seasoned flour, pan-fried and drizzled with a ginger-soy reduction; served alongside scalloped potatoes and baby bok choy
Filet Mignon
6 oz. center cut Beef seasoned with salt and pepper, grilled to your desired temperature, finished with a moscato, rosemary, beef broth, and sweet wine reduction topped with a crispy wonton skin; served alongside shiitake mushrooms, chilled spinach with sesame sauce, and sweet potato
NY Strip
8 oz. of seasoned Beef NY strip grilled, served alongside sauteed yellow squash, zucchini, and carrots with mashed potatoes; finished with our house teriyaki sauce
Ribeye
Ribeye steak lightly seasoned, thinly sliced and wrapped around button mushrooms, enoki mushrooms, and melted mozzarella drizzled with a beef gravy, tomato, moscato, and rosemary house-made reduction; served alongside roasted Brussels sprouts and scalloped potatoes with sauteed bacon
Vegetable tempura
Green pepper, shiitake mushroom, broccoli, Japanese pumpkin, eggplant, and sweet potato tempura battered and individually fried; served with house tempura sauce, ground daikon radish, and ginger
Vegetable Medley
Shiitake mushrooms, baby bok choy, and a tofu with mixed vegetable stir-fry; served with a white rice drizzled with a tangy plum reduction
Shrimp Tempura Udon
Udon noodles in a fish broth served with seaweed, fishcake, and a pair of tempura shrimp with a side of togarashi seasoning
Salmon Yuwan Yaki
Atlantic salmon marinated overnight with sake, mirin, and soy sauce, then dusted with a light seasoned flour served with a slight crisp; paired with rice, button mushroom, green onion, and bean sprouts; finished with a soy reduction
Grilled Seabass
Grilled filet of Chilean sea bass on a bed of sweet white miso cream and soy beans topped with baby daikon sprouts and white onion; served alongside carrots and cranberries sauteed in a peach wine reduction and white rice drizzled with a tangy plum reduction
Jumbo Scallops
Jumbo diver scallops seared and served on top of a bed of wild Asian rice with a vanilla curry; finished with lemon zest and paired with snap peas
Tekkadon
A gorgeous rose made of thinly sliced Yellowfin tuna served atop a bed of vinegar sushi rice with a sweet egg omelet (tamago)
Sake Oyakodon
A gorgeous rose made of thinly sliced Atlantic salmon topped with salmon roe served atop a bed of vinegar sushi rice with a sweet egg omelet (tamago)
Tempura Shrimp
Shrimp tempura battered and served crispy golden brown with assorted tempura vegetables; served with house tempura sauce, ground daikon radish, and ginger
Notice: Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please make your server aware of food allergies.