Tempura Shrimp, Crab meat, with saesame on top.
Crab meat, avocado topped with saesame and tobikio.
Tuna inside.
White tuna.
Salmon.
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.
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 sauce.
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.
Tuna, avocado, topped with tuna, mango, and tobiko.
Salmon, tai, shrimp, scallion with tobiko and scallion.
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 with spicy tuna, scallion and tobiko.
Baked salmon, crab meat & avocado topped with Wmayonnaise, scallion & tobiko (about 10 mins).
Deep fried California with spicy mayonnaise and unagi sauce and tobiko.
Japan mackerel with ginger.
Green onion and Japan hamachi.
Scallop with tobiko, and spicy mayonnaise.
Salmon cream cheese and avocado.
Deep fried, spicy tuna, cream cheese, avocado
Hamachi, and Avocado, wraped with Soy Paper, Sriracha mayonnaise, Fry Onion and Tobiko
White Tuna, Avocado, Tobiko, and Fry Onion
Uni, Hotate (Scallop), Ikura, Ankimo, and Blue Fin Tuna over Sushi Rice (Depand on Availability)
Spicy Tuna, Avocado, Seaweed Salad, and Mango with Sushi Rice.
Salmon and Japanese mackerel over sushi rice.
Hamachi and fresh tuna over sushi rice.
Fresh tuna and white tuna over sushi rice.
Fresh salmon over sushi rice.
Salmon and yellow tail over sushi rice.
Fresh salmon with tuna, over rice.
Fresh tuna and Ikura over sushi rice.
Raw salmon and sea urchin over rice.
Japanese mackerel over sushi rice.
Assorted sashimi over sushi rice.
Spain Blue fin tuna and fatty part of tuna over sushi rice.
Fatty part of Spain blue fin tuna and fresh salmon over sushi rice.
Fatty part of Spain Blue Fin tuna and hamachi over sushi rice.
Raw Salmon with ikura, over Sushi rice
Sea Urchin, Fresh Hamachi, over Sushi rice
Sea Urchin, Blue Fin Maguro, and over rice
Fresh Tuna and Ikura over Sushi rice
Fresh Salmon with Tuna, over rice
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.
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', Shiro Maguro (also known as 'butterfish' and 'waloo') is sometimes confused with Albacore white tuna.
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.
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.
Octopus.
Salmon.
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.
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.
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)
(4PCS) 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.
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)
Kanpachi is the premier member of the Amberjack family. Japanese itamae and top chefs everywhere.
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.
Kinmedai's flesh is delicate and tender, with good fat content for a shiromi and the taste is mild yet full of umami flavors.
Wooden Uni Box - 60G (Local)
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.
Tuna.
Yellowtail.
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'.
Fresh salmon.
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.
Hotate are one of the more prized shellfish in Japanese cuisine. The best hotate have a firm texture and a sweet, almost creamy taste.
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.
Sweet bean curd or Inarizushi, is made of sushi rice that is stuffed inside seasoned deep-fried tofu pockets called Inari age.
Sweet shrimp.
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).
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).
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.
It is rich and has a strong flavor. Saba is usually cured for many hours with salt and vinegar before being served as sushi.
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.
Kanpachi is the premier member of the Amberjack family. Japanese itamae and top chefs everywhere.
Scallop with tobiko, and spicy mayonnaise.
Tobiko (とびこ) is the Japanese word for flying fish roe.
Uni sushi has a light, sweet, and somewhat briny flavor and it is usually enjoyed as nigiri 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.
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
Deep Fried Snapper filet with seasonal Sauce and Shiso Leaf.
Seasoned deep fried chicken.
Spicy Tuna, Mango, Avocado, Fresh Chili, Shiso leaf, and Crispy Taco
Pan fried potstickers five pcs.
Fried Soft Shell Crab
Fried soft tofu with sauce and bonito flakes.
Grilled eggplant with sauce and bonito flakes.
6 PCS Shrimp Tempura
Seasonal vegetables.
Shrimp and seasonal vegetables.
Grilled whole squid with sauce.
Fried shiso chip, with salmon, tuna and scallop over fresh greens.
Diced salmon and tuna with avocado and fresh greens with tartar sauce.
Yellow tail with sauce over daikon, shiso, and jalapeno.
Seared white tuna with daikon and tataki sauce.
Grilled hamachi cheek collar.
Fried soft tofu with Korean kimchi.
Boneless fried chicken.
Deep fried squid rings.
Fried Japanese oysters.
Soft shell crab, tiger prawn, scallop, seasonal fish, and oyster.
Onion rings with chili thai sauce!
Grilled salmon collar. Marinted in miso & mirin.
Hokkaido scallop croquette with home made curry sauce.
Imitation Crab Meat,Spicy Tuna and Cream Cheese with Spicy Mayonnaise, Tobiko, Unagi Sauce and Green Onion.
Panfried Veg Potstickers 5 pcs
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 beef with rice.
Grilled chicken with rice.
Grilled salmon, with rice
BBQ eel over rice.
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)
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)
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)
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.
Boneless Chicken Kara-Age, with curry sauce and Rice
Deep fried Chicken cutlet, and home made curry sauce.
Deep fried Pork cutlet, and home made curry sauce.
Green beans. Product of Taiwan!
Grilled rice ball with plum sauce or cooked salmon.
Grilled rice ball with plum sauce or cooked salmon.
Soybean paste broth with green onion and tofu.
Steam rice.
Premium Japanese Rice with sushi seasoning.
Black Sesame Mont Blanc Cake
2 PCS Green Tea Cheesscake
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.
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.
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.
Koshihikari echigo beer - import from Japan (500 ml). Must be 21 to purchase.
Number 1 premium draft beer, import from okinawa beer, Japan. Must be 21 to purchase.
Deep fried wings with homemade special hot sauce.
Salt and pepper wings with homemade seasoning
2 Grilled beef burger and fries.
Crispy french fries.
Sweet potato fries.
Onion rings with chili thai sauce!
Japanese cha-shu, kikurage and seaweed, pork soup base.
Japanese cha shu, fried garlic , kikurage and seaweed, spicy soup base.
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.
Corn, kikurage and seaweed, organic veg miso base.
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.
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.
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.
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.
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.
0% alcohol Japanese Yuzu soda.
0% alcohol Japanese ume soda.
Diet coca cola.
Zero sugar soda.
200 ml.
Real fruit juice soda, import from Italy.
Real fruit juice soda, import from Italy.
Orange soda.
Key lime favor.
Real fruit juice soda - Italian orange.
Real fruit juice soda - lemon.
Oi ocha is japan #1 green tea.
Gold Medal - Apple Juice, Since 1868, 296mL
Gold Medal - Apple Juice, Since 1868, 296mL
Try enjoying with a twist of fresh lime for a refreshing drink
Assorted fish over seasonal greens, wakame with ponzu sauce.
Cucumber Salad with Ebi, scallop, Tako, and Okinawa Umibudo with home made vinegar dressing
Seared tuna served over greens with balsamic vinegar.
Seaweed salad. Product of Taiwan!
Grill salmon skin, cucumber and home made dressing.
Iceberg lettuce, cucumber with house made dressing
Organic Spring mix, Avocado with house dressing
Sesaonal deep fried veggies.
Burdock root, dry gourd, pickled radish, eggplant and avocado.
Tamago, avocado, oshinko, kanpyo, cucumber and carrots.
Octopus balls is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special molded pan.
Chicken and green onion.
Pork belly.
Scallop.
Japanese sweet chilli.
Beef steak.
Grill button mushroom.
Extra Unagi Sauce on the side
Famous garlic and chili sauce
Tradition Japanese Sauce good for all kind of Japanese Food.
Hours of Service:
Friday: 5:00pm - 10:00pm
Monday: 5:00pm - 10:00pm
Sunday: 5:00pm - 10:00pm
Tuesday: 5:00pm - 10:00pm
Saturday: 5:00pm - 10:00pm
Thursday: 5:00pm - 10:00pm
Wednesday: 5:00pm - 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.