Japanese teapot soup, prepared with white fish, asari clam, shrimp, chicken, shiitake mushrooms, and fish cake.
Clear fish soup prepared with white fish, mushroom, ginger, and green vegetables.
Miso soup with tofu, green onion, and wakame.
Cucumber salad marinated in sweet vinaigrette.
Smoked squid and mountain vegetables tossed in.
Seaweed topped with kani and sprinkled with sesame seed.
Mixed greens with creamy ginger dressing or miso dressing.
Vegetarian pan fried dumplings.
Mix vegetables, fruit, daikon, dry soy bean flakes, and wrapped with rice paper.
Sauteed mixed vegetable with soy sauce. Served with white rice.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Nigiri one piece.
Four pieces of nigiri sushi, vegetable tempura hand roll, and one vegetable roll.
Eleven pieces of assorted nigiri sushi and five pieces of Julie crunch roll.
15 pieces of assorted nigiri sushi and five pieces of spider roll.
Assorted fish over sushi rice.
Tuna, salmon, and white fish.
Tuna, salmon, white fish, yellowtail, and octopus.
Chefs choice ten kinds of fish.
Miso marinated black cod, served with sauteed mushroom, asparagus, and roasted red bell pepper. Sprinkled with mint leaves
Broiled marinated rib eye with Sapporo beer. Served with sauteed green bean.
Noodle soup prepared with chicken, beef, fish cake, napa cabbage, onion, scallions, carrots, and shiitake mushroom.
Japanese noodle soup.
Japanese style and cold noodle soup.
Noodles stir fried with napa cabbage, onions, scallions, carrots, and shiitake mushrooms.
Unagi over rice.
Egg, peas, carrots, green onion, and white onion.
Two oz.
Two oz.
Two oz.
Two oz.
Two oz.
Two oz.
Two oz.
8oz
Bud Light is a premium light lager with a superior drinkability that has made it the best-selling and most popular beer in the United States. Bud Light is brewed using a blend of premium aroma hop varieties, both American-grown and imported, and a combination of barley malts and rice. Bud Light is a light-bodied beer featuring a fresh, clean taste with a subtle hop aroma, delicate malt sweetness and a crisp finish that delivers the ultimate refreshment.
Belgian-White wheat ale, subtly sweet, very refreshing.
Japanese beer, a smooth, rich flavor. The best. 100% malt.
Japanese beer, a silky, light taste with a balanced hop finish.
Japanese beer, a crisp bite, refreshing taste and clear finish, less maltiness.
Japanese beer, a crisp bite, refreshing taste and clear finish, less maltiness.
Japanese beer, full-bodied, complex intensity. All-malt lager.
Japanese beer, a refreshing, crisp, refined lager.
A locally brewed favorite. Well-balanced, full flavored amber ale.
House hot sake.
Light, refreshing, not too dry, yet not sweet. Well-balanced and easy to drink.
Extremely dry and crisp. A must-have for those experienced with dry sake.
Bright, sweet, rich apple flavored sake. Great as a dessert or apéritif to start.
Bright, sweet, lychee flavored sake. Great as a dessert or apéritif to start.
Delicately fruity and lightly dry. Well rounded, great taste and price for beginners.
Creamy with mild sweetness and a pleasant rice aroma. Shake well.
Refreshingly, surprisingly dry with a fruity aroma. Very polished and fragrant.
Lightly creamy with a crisp white peach flavor. Fruity and sweet. Shake well.
G stands for Genshu, meaning full strength. Extremely dry, bold, full bodied.
All the flavors of a nigori, minus the sweetness. Bold and complex taste, yet light and dry. Premium. Unique. Shake well.
Oaky, dry, a staple and very representative of Sonoma County wines.
The epitome of Napa Valley Chardonnays, this 100%-Chardonnay is a name most wine drinkers know.
Well rounded, full bodied, buttery, lush with a clean finish.
Dry, crisp, vibrant, citrus finish, an oak-free classic Italian Pinot Grigio.
Lush, bold, flavorful, acidic fresh grape feel. Well rounded.
Round, fleshy, full-bodied, this traditional White Burgundy is full of finesse.
Clean, fresh, peachy with citrus, this Riesling is just right, not too sweet.
Translated as "wildflower", this rose is light bodied, fragrant, not overly dry like others.
Medium bodied, dry, acidic, and crisp, differs from the New Zealand style.
Myriad of fruity flavors, citrus forward, classic New Zealand style Sauvignon Blanc.
Dark, oaky, dry, notes of spices and coffee. Great medium-bodied dry Cab.
Expressive, full-bodied, and rich, this Cab is a staple of Napa Valley.
Intense aromas of dark fruit, full-bodied with round tannins. 100% varietal.
Bright, juicy, full-bodied, silky finish, great representation of Oregon Pinot Noirs.
Spicy tuna or salmon and avocado inside. Topped with fresh salmon, Nemo sauce, and green onion.
Mixed snow crab and avocado inside. Topped with spicy salmon, crunch, masago, eel, and creamy sauce.
Soft shell crab, shrimp tempura, cucumber, and avocado inside. Topped with cream cheese lightly seared salmon, crunch, green onion, citrus onion, sweet garlic chili sauce, and eel sauce.
Fried cajun crawfish and avocado inside. Topped with spicy tuna, mixed snow crab, and wasabi tobiko with eel avocado sauce.
Blackened tuna and avocado inside. Topped with spicy salmon, wasabi tobiko, honey wasabi, sriracha, and creamy mayonnaise sauce.
Spicy tuna or salmon and avocado inside. Topped with blackened beef, ruby, black, wasabi, yuzu, tobiko, and cowboy sauce.
Jumbo black tiger shrimp tempura inside. Topped with kani, masago, and spicy mayonnaise.
Salmon tempura inside. Topped with mixed snow crab, masago, creamy mayonnaise, and eel sauce.
Chopped yellowtail, crunch, and avocado inside. Topped with eel sauce, crunch, and ruby tobiko.
Tuna, white fish, kani, tamago, avocado, cucumber, masago, and rolled in rice paper with eel sauce, creamy mayonnaise, and sriracha.
Soft shell crab and cucumber inside. Topped with unagi, avocado, sesame, and eel sauce.
Fried kani inside. Topped with escolar, jalapeno, crunch, cowboy sauce, and sriracha.
Shrimp tempura, avocado, and kani inside. Topped with crunch, sesame, and eel sauce.
Smoked salmon, fresh salmon, jalapeno, masago, spicy mayonnaise, and cream cheese. Lightly fried and rolled in soybean paper.
Mixed snow crab, masago, cream cheese, jalapeno, and spicy mayonnaise.
Tempura fried white fish roll, dressed with eel sauce, and sesame.
Unagi inside and topped with avocado, eel sauce, sesame, and one piece of ebi.
Kani and cucumber inside and seven kinds of fish on top.
Shrimp tempura, spicy tuna, jalapeno, and cucumber rolled in soybean paper.
Soft shell crab, cucumber, masago, and spicy mayonnaise.
Shrimp tempura, cucumber, masago, and spicy mayonnaise.
Tuna, salmon, yellow tail, avocado, and masago.
Smoked salmon, cream cheese, and avocado
Kani, avocado, and cucumber inside, masago, and sesame outside.
Crab stick chopped and mixed with mayonnaise.
Fried spicy tuna roll. Topped with cajun crawfish, mayonnaise, eel sauce, and green onion.
Crab mix with mayonnaise and avocado inside. Topped with torched bluefin toro, aioli sauce, and green onion.
Egg omelet, avocado, and cucumber inside. Topped with ribeye beef and kimchi.
Fried avocado, stacked with crab mix, kimchi, sesame, masago, and eel sauce.
Boiled and salted soybean pods.
Classic Japanese styled frying with a crunchy light and flaky batter.
Tuna, avocado, salmon mint, and basil escolar tartar. Served over crispy squares.
Crab and cream cheese stuffed jalapenos, fried and served with sweet soy.
Cubed and fried silken soybean curd. Topped with ground daikon, chopped scallions, and ground ginger. Served in tempura sauce.
Pan fried pork dumplings served with citrus soy.
Open faced steamed shrimp dumplings served with citrus soy.
Crab stick, cream cheese, green onion, and fried in thin wonton wrap.
Tempura shiso leaves filled with shrimp and mushroom. Served with tempura sauce.
Broiled whole squid and side of teriyaki sauce
Layers of spicy tuna, spicy salmon, avocado, crab mix, quail egg, fish egg, crunch, and eel sauce.
Salmon, avocado, green onion, sesame, seaweed, soy sauce, garlic.
Tuna, Salmon, Yellowtail, avocado, green onion, sesame, seaweed, soy sauce, garlic.
Five pieces.
Five pieces.
Five pieces.
Five pieces.
Five pieces.
Five pieces.
Five pieces.
Five pieces.
Five pieces.
Five pieces.
Five pieces.
Five pieces.
Hours of Service:
Friday: 12:00pm - 10:30pm
Monday: 12:00pm - 10:00pm
Sunday: 12:00pm - 10:00pm
Tuesday: 12:00pm - 10:00pm
Saturday: 12:00pm - 10:30pm
Thursday: 12:00pm - 10:00pm
Wednesday: 12:00pm - 10:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.