Shishamo is a popular Japanese dish where the entire fish, from head to tail, tiny bones and all, can be enjoyed as an appetizer!
5 PCS Fried Cream Cheese Crab Wonton with Thai Chili Sauce
Octopus balls is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan.
Deep Fried Snapper filet with seasonal Sauce and Shiso Leaf.
Fried Soft Shell Crab
Pan fried potstickers five pieces.
Seasoned deep fried chicken.
Imitation Crab Meat,Spicy Tuna and Cream Cheese with Spicy Mayonnaise, Tobiko, Unagi Sauce and Green Onion.
Spicy Tuna, Mango, Avocado, Fresh Chili, Shiso leaf, and Crispy Taco
Fried soft tofu with sauce and bonito flakes.
6 PCS Shrimp Tempura
Shrimp and seasonal vegetables.
Grilled whole squid with sauce.
Grilled eggplant with sauce and bonito flakes.
Fried soft tofu with Korean Kimchi
Boneless Fried Chicken
Fried Japanese Oysters
Grilled salmon collar. Marinted in miso & mirin.
Hokkaido Scallop Croquette with home made Curry Sauce
Panfried Veg Potstickers 5 pcs
Grilled hamachi cheek collar. World Cup Special!
Cucumber Salad with Ebi, scallop, Tako, and Okinawa Umibudo with home made vinegar dressing
Grill Salmon Skin, Cucumber and home made dressing
Seaweed salad. Product of Taiwan!
Organic Spring mix, Avocado with house dressing.
Iceberg lettuce, cucumber with house made dressing
Tempura Shrimp, Crab meat, with saesame on top.
Hamachi, and Avocado, wrapped with Soy Paper, Sriracha mayonnaise, Fry Onion and Tobiko
White Tuna, Avocado, Tobiko, and Fry Onion
Crab meat, avocado topped with saesame and tobikio.
Tuna inside
Albacore inside
Fresh Salmon inside
Fresh Salmon, avocado tobika, and sesame.
Shrimp tempura, avocado, cucumber, tobiko, and sesame.
Spicy tuna, avocado, and cucumber.
Shrimp tempura and del cucumber topped with sesame tobiko.
Eel, avocado topped with tobiko and sesame.
Deep fried soft shell crab, cucumber, avocado, and topped with tobiko and sesame.
Fresh Salmon, avocado, and topped with salmon and tobiko.
Shrimp tempura, spicy tuna, and topped with seared obi and tobiko.
White tuna, avocado, and topped with tuna and jalapeno.
Crab meat, avocado, topped with salmon, lemon, tobiko, and ponzu sace.
Crab meat, avocado, mango, tobiko, and salmon with mayonnaise sauce.
Eel, cucumber, topped with avocado and sesame.
Shrimp tempura, crab meat, and topped with spicy tuna and avocado.
Spicy tuna, lettuce heart topped with grilled eggplant, avocado, and special sauce.
Fresh Salmon, thin sliced lemon, tobiko, and shiso leaf avocado.
Salmon, tai, shrimp, scallion, with tobiko, and scallion.
Tuna, avocado, topped with tuna, mango, and tobiko.
Hamachi and scallion, topped with hamachi, scallion, and tobiko.
Spicy tuna and avocado, topped with escolar and tobiko.
Baked salmon, crab meat, and avocado topped with spicy sauce, scallion, and tobiko.
Crab meat, salmon skin, cucumber topped with crab meat, eel, avocado, sesame, and tobiko.
Shrimp tempura, cucumber, topped with crab meat, eel, avocado, sesame, and tobiko.
Crab meat, avocado, cucumber, topped with eel, sesame, and tobiko.
Crab meat, avocado, and topped with 6 pcs of choice fish.
Salmon, avocado, topped with scallop, tobiko, and spicy mayonnaise.
Avocado and unagi, topped with uni and ikura.
Soft shell crab, eel, garlic, avocado, cucumber, tobiko, and green onion.
White Tuna, Avocado, topped w/ Spicy Tuna, Scallion and Tobiko.
Baked salmon, crab meat & avocado topped W/mayonnaise, scallion & tobiko (about 10 mins)
Deep Fried California with spicy mayonnaise and unagi sauce
Scallop with tobiko, and spicy mayonnaise.
Japan Mackerel with Ginger.
Green Onion and Japan hamachi.
Salmon, Cream Cheese, and Avocado.
Uni, Hotate (Scallop), Ikura, Ankimo, and Blue Fin Tuna over Sushi Rice (Depand on Availability)
Raw salmon, scallion, sesame over rice
Spicy Tuna, Avocado, Seaweed Salad, and Mango with Sushi Rice.
Assorted sashimi over sushi rice.
Raw salmon, sea urchin, over rice.
Japanese mackerel over Sushi rice
Fresh Tuna and Ikura over Sushi rice
Fresh Tuna and white Tuna over Sushi rice
Fresh Salmon with Tuna, over rice
Hamachi and Fresh Tuna over Sushi rice
Fresh Salmon and Yellow tail over sushi rice
Fresh Salmon and Japanese mackerel over Sushi rice
Spain Blue Fin tuna, and fatty part of tuna over sushi rice.
Fatty part of Spain blue fin tuna and hamachi over sushi rice.
Fatty part of Spain blue fin tuna and fresh salmon over sushi rice.
Raw Salmon with ikura, over Sushi rice
Fresh Hamachi, and sea urchin over rice
Sea Urchin, Blue Fin Maguro, and over Sushi rice
BBQ eel over rice
Grilled Premium beef short ribs marinated in Korean style BBQ sauce with veg and rice
Stir fried rice with BBQ eel
Korean style fried rice with pickled napa cabbage and egg with pork.
Grilled Chicken, with rice.
Grilled Atlantic salmon, with rice.
Grilled Ribeye Steak with rice.
Nattō (納豆) is a traditional Japanese food made from soybeans,It is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. Natto is super nutritious. It contains good levels of many nutrients that are important for optimal health. It is often served as a breakfast food.
8 pieces of chef's choice nigiri sushi, California roll. (Blue Fin Maguro, Hamachi, Sake, Shiro Maguro, Walu, Ebi, Tai, Tako or Unagi, depends on availability)
8 PCS of Chef's Choice Premium Nigiri Sushi, and California roll (Blue Fin Maguro, Blue Fin Toro, Hamachi, Hamachi Toro, Sake, Sake Toro, Shiro Maguro, Walu, Tai, Ikura, Uni and Scallop depends on availability)
18 PCS of Chef's Choice Premium fish (Blue Fin Maguro, Blue Fin Toro, Hamachi, Hamachi Toro, Sake, Sake Toro, Shiro Maguro, Walu, Tai, Scallop depends on availability)
8 PCS of Chef's Choice Premium fish (Blue Fin Maguro, Blue Fin Toro, Hamachi, Hamachi Toro, Sake, Sake Toro, Shiro Maguro, Walu, Tai, Scallop depends on availability)
Tsubu Gai no Sashimi ('つぶ貝[ツブガイ]の刺身', is classified into Sashimi), is known as Whelk Sashimi in English, and Tsubu海螺刺身 (Tsubu hǎiluó cìshēn) in Chinese. It is the washoku.
which is sometimes labeled o-toro, is the fattiest portion of the tuna, found on the very underside of the fish. This cut is fatty almost to the point of falling apart and can literally melt in your mouth.
Tako (Octopus) Tako is another typical item in Japanese cuisine; the tentacles are often thinly sliced and served as sashimi. Tako may be eaten raw, but is also commonly poached first which gives the flesh a sweeter flavor and firmer texture
Fresh Salmon
Wagyu is produced primarily from the Japanese Black (Kuroge) cow in Japan and must be graded by the Japanese Meat Grading Association. A5 is the highest grade given through the strict standards of this system. To earn the prestigious A5 grade, beef must rank high on the Beef Marbling Score (BMS), Beef Color Standard (BCS) and Beef Fat Standard (BFS). It must also exhibit exceptional firmness and texture. Our Japanese Wagyu come with a certificate of authenticity to provide you with full transparency.
Escolar (Shiro Maguro) has somewhat of a controversial reputation – and its all down to the marketing of sushi bars. Often labeled as 'super white tuna',
Arctic charr is a cold-water fish in the family Salmonidae, native to alpine lakes and arctic and subarctic coastal waters. Arctic Char have a rich taste with a flavor profile somewhere between trout and salmon with a fat content close to that of sockeye salmon. The flesh ranges in color from light pink to deep red with moderately firm but fine flakes. The skin is is thin and delicate, is easy to crisp-up and is edible.
Shima-aji, or Japanese “striped jack,” is a common point of confusion for many sushi eaters. The shima means “striped” and aji is Japanese “horse mackerel,” or “jack.” But shima-aji and aji make two very different types of sushi. Aji would be more familiar to those who have eaten the more common saba (mackerel), which is a bit more fatty and oily with a “fishier” finish.
is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining.
a Japanese amberjack
are cold water northern shrimp known and named for their sweet taste. They are the only species of shrimp which are best enjoyed raw, as cooking them will rob them of their full sweetness.
Hotate are one of the more prized shellfish in Japanese cuisine. The best hotate have a firm texture and a sweet, almost creamy taste.
Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. 4 PCS sliced with scallions and ponzu sauce.
with its mild, subtle flavor, is considered one of the top white fleshed fish in Japanese cuisine. Tai is often served in times of celebration, such as at weddings and during the New Year.
Escolar
Kanpachi is the premier member of the Amberjack family. Japanese itamae and top chefs everywhere
Deep fried Chicken cutlet, and home made curry sauce.
Deep fried Pork cutlet, and home made curry sauce.
Boneless Chicken Kara-Age, with home made curry sauce and Rice
Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed.
Fresh Pacific Ocean Blue Fin Toro Nigiri with Black Truffle Paste(2 PCS) This cut is fatty almost to the point of falling apart and can literally melt in your mouth.
Wagyu is produced primarily from the Japanese Black (Kuroge) cow in Japan and must be graded by the Japanese Meat Grading Association. A5 is the highest grade given through the strict standards of this system. To earn the prestigious A5 grade, beef must rank high on the Beef Marbling Score (BMS), Beef Color Standard (BCS) and Beef Fat Standard (BFS). It must also exhibit exceptional firmness and texture. Our Japanese Wagyu come with a certificate of authenticity to provide you with full transparency.
Arctic charr is a cold-water fish in the family Salmonidae, native to alpine lakes and arctic and subarctic coastal waters. Arctic Char have a rich taste with a flavor profile somewhere between trout and salmon with a fat content close to that of sockeye salmon. The flesh ranges in color from light pink to deep red with moderately firm but fine flakes. The skin is is thin and delicate, is easy to crisp-up and is edible.
Fresh Salmon.
Shima-aji, or Japanese “striped jack,” is a common point of confusion for many sushi eaters. The shima means “striped” and aji is Japanese “horse mackerel,” or “jack.” But shima-aji and aji make two very different types of sushi. Aji would be more familiar to those who have eaten the more common saba (mackerel), which is a bit more fatty and oily with a “fishier” finish.
Kanpachi is the premier member of the Amberjack family. Japanese itamae and top chefs everywhere
Hotate are one of the more prized shellfish in Japanese cuisine. The best hotate have a firm texture and a sweet, almost creamy taste.
a Japanese amberjack
are cold water northern shrimp known and named for their sweet taste. They are the only species of shrimp which are best enjoyed raw, as cooking them will rob them of their full sweetness.
is the Japanese term for bluefin tuna, perhaps the best known and most commonly eaten fish in all of sushi dining.
Uni sushi has a light, sweet, and somewhat briny flavor and is is usually enjoyed as nigiri sushi
Escolar (Shiro Maguro) has somewhat of a controversial reputation – and its all down to the marketing of sushi bars. Often labeled as 'super white tuna',
Escolar.
with its mild, subtle flavor, is considered one of the top white fleshed fish in Japanese cuisine. Tai is often served in times of celebration, such as at weddings and during the New Year.
Tako is another typical item in Japanese cuisine; the tentacles are often thinly sliced and served as sashimi. Tako may be eaten raw, but is also commonly poached first which gives the flesh a sweeter flavor and firmer texture
Fresh Salmon with home made soy base
is a type of cuttlefish but is also known as a squid. It is usually cut for use in nigiri type sushi but it can also be eaten as sashimi.
Unagi nigiri is one of the most popular varities of Japanese sushi because of its rich flavour and unique, meaty texture.
Ebi refers to a style of preparing shrimp in Japan. Traditionally, you prepare the shrimp by “butterflying” them- That means that they are split open from the bottom and laid out flat.
or Inarizushi, is made of sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari Age.
It is rich and has a strong flavor. Saba is usually cured for many hours with salt and vinegar before being served as sushi.
Tamago sushi is made with the rolled egg omelet (tamagoyaki) and seasoned sushi rice. It's usually rolled into a nigiri or sushi maki rolls. When Japanese people refer to Tamagoyaki, they typically mean “rolled egg” or “rolled omelette”, though there are a few variations of tamagoyaki.
Sanma travels from the cold waters of Hokkaido in the autumn, and this is when its meat is the most flavorful. Often served with grated ginger, sanma nigiri can be prepared either raw or salted and vinegared; both methods are delicious. Since it is high in fat content, it must be extremely fresh if served raw. The fatty, rich taste in season.
Shrimp tempura, chicken, vegetables, and egg.
Japanese style stir fried thin egg noodles with chicken and vegetable.
Japanese style stir fried thin egg noodles & BBQ Pork and Vegetable.
Japanese style stir fried thin egg noodles & vegetable
Japanese style stir fried thin egg noodles, BBQ Pork and Vegetable.
Japanese style stir fried thin egg noodles & vegetable
Stir fried thick wheat noodles with Chicken and vegetables.
Japanese Cha Shu, Fried Garlic , Kikurage, and Seaweed, Spicy soup base
Japanese Cha-Shu, Kikurage and Seaweed, Pork soup base
Corn, Kikurage and Seaweed, Organic veg miso base
2 PCS green tea Cheesscake
Matcha Mont Blanc Cake
Strawberry Mont Blanc Cake
Peach Sorbet, non dairy. Product of Japan
Yuzu Sorbet, non dairy. Product of Japan
Orange Sorbet, non dairy. Product of Japan
Mango Cheesscake - 2 PCS
New York Cheesscake - 2 PCS
Use well pack paper to make sure the seaweed crispy when you received your order.
Use well pack paper to make sure the seaweed crispy when you received your order.
Coca-Cola
Diet Coca Cola
Zero Sugar Soda
Try enjoying with a twist of fresh lime for a refreshing drink
0% alcohol Japanese Yuzu soda
0% alcohol Japanese Ume soda
Orange Soda
200 ml
Real Fruit Juice Soda, Import from Italy
Real Fruit Juice Soda, Import from Italy
Real Fruit Juice Soda - Italian Orange
Real Fruit Juice Soda - Lemon
Water
Oi Ocha is Japan #1 green Tea
Key Lime favor
Lemon favor
Gold Medal - Apple Juice, Since 1868, 296mL
Itoen Milk Tea (350 ML)
Itonen Jasmine Tea (500ml)
We use KOSHU MASAMUNE for our house hot Sake. Must be 21 to purchase.
We use KOSHU MASAMUNE for our house hot Sake. Must be 21 to purchase.
Peach, Persimmon, Freesia, Pear. Must be 21 to purchase.
Crisp, Extra Dry, Sharp, Gentle and Soft. Must be 21 to purchase.
Dry, Brisk, Light, Aromatic. Must be 21 to purchase.
Dry, Brisk, Light, Aromatic. Must be 21 to purchase.
Can Size. Must be 21 to purchase.
Nama Sake, Unpasteurized. No.1 in Japan. Must be 21 to purchase.
Smooth and light, it is not acidicit would be perfect with sashimis, tartares, sushis or cheeses. Must be 21 to purchase.
Made in Japan, 8% All/Vol. Must be 21 to purchase.
Large Sapporo. Must be 21 to purchase.
Small Sapporo. Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Lite Beer. Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Koshihikari Echigo Beer - Import from Japan 500 ml. Must be 21 to purchase.
Koshihikari Echigo Beer - Import from Japan 300 ml. Must be 21 to purchase.
Kizakura beer - kura no kaori 330 ml. import from kyoto, Japan. Must be 21 to purchase.
Number 1 Premium draft Beer, Import from Okinawa Beer, Japan. Must be 21 to purchase.
Strawberry Unfiltered Sake. Must be 21 to purchase.
Mango Unfiltered Sake. Must be 21 to purchase.
The name Tsuki Akari stems from its pale moonlight hue. Tsuki Akari has a gentle aroma profile of malted rice with a mixture of subtle fruitiness completed with well-balanced acidity and sweetness. Recommended as an aperitif but also pairs will with richly flavored dished. Must be 21 to purchase.
- Slightly Filtered, Subtle Fruit, Well Balanced acidity and Sweetness. Must be 21 to purchase.
A mouthful of Japan’s #1 selling Nigorizake “Perfect Snow” leaves a perfectly excellent impression. This full-bodied sweet Nigori genshu is not just the regular Nigori Sake. It’s undiluted so has 21% abv and chewable grains of rice from our traditional brewing methods. Perfect Snow also provides for more versatile drinking possibilities than your normal Nigori Sake, you can drink it chilled, on the rocks, with soda or mixed with your favorite juice. For easy mixers or fun cocktails Perfect Snow is the perfect partner. Must be 21 to purchase.
Sweet, Melon, Marshmallow & Cream. Must be 21 to purchase.
Soup that is made from miso paste.
Green beans. Product of Taiwan!
Stir fried rice.
Premium Japanese Rice with sushi seasoning.
Fresh wasabi, more spicy, and it is not the powder one.
Side order Unagi sauce
Side order spicy Mayo Sauce
Famous garlic chili Sauce
Traditional Japanese sauce, good for all kind of Japanese Food.
Hours of Service:
Friday: 12:00am - 11:59pm
Monday: 12:00am - 11:59pm
Sunday: 12:00am - 11:59pm
Tuesday: 12:00am - 11:59pm
Saturday: 12:00am - 11:59pm
Thursday: 12:00am - 11:59pm
Wednesday: 12:00am - 11:59pm
(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.