Chopped cucumbers tossed in smoky Japanese vinegar and drizzled with sesame oil and sesame seeds. Topped with organic micro sprouts and served over organic greens.
Thick sliced grilled chicken tossed in our homemade teriyaki sauce atop organic greens, carrots, cucumbers, local organic sprouts, and finished with sesame seeds, and green onion.
Traditional seaweed salad with a small side of julienne carrots and micro-greens.
Organic greens, micro-greens, green onion, and thin cut carrots with a drizzle of toasted sesame oil and seeds.
Organic greens, real crab meat, micro-greens, julienne carrots, green onion, and cucumber.
Raw salmon, cucumber, cream cheese, spinach, sunflower microgreens, and green onion. Topped with unagi sauce and wasabi ginger honey cream.
Shrimp tempura, cream cheese, chili sauce, cucumber, avocado, topped with unagi sauce, wasabi ginger honey cream, tempura crunch, and almonds.
Shrimp tempura, avocado, imitation crab, cucumber, tempura crunch, and sunflower micro greens, topped with chilled miso, and unagi sauce with spicy chili.
Avocado, cucumber, spinach, and sunflower microgreens. Served with a side of miso sauce.
Raw bluefin tuna, avocado, cucumber, and green onion. Served with a side of miso sauce.
Raw bluefin tuna, imitation crab, cream cheese, and avocado. Deep fried and topped with eel sauce and green onion.
Raw bluefin tuna, shrimp tempura, spicy mayo, cucumber, avocado, topped with green onion, tempura crunch, and unagi sauce with habanero and chili sauce on the side.
Raw salmon, shrimp tempura, cucumber, avocado, sunflower mirco greens, topped with tempura crunch, wasabi ginger honey cream, and fire sauce.
Raw albacore, imitation crab, avocado, cucumber, topped with tempura crunch, unagi sauce, habanero sauce, and green onion.
Raw yellowtail, avocado, cucumber, and cream cheese. Topped with wasabi ginger honey cream and flying fish roe with habanero sauce on the side.
Imitation crab, avocado, cucumber, and green onion. Served with a side of miso sauce.
Raw sea scallops, avocado, and cucumber. Served with a side of miso sauce.
Tempura shrimp, blanched shrimp, ramen noodles, green onion, spinach, and broccoli in a spicy fish broth.
Caramelized onion, ramen noodles, local az beef, spinach, and napa cabbage in a savory broth.
Veggie dumplings, spinach, napa cabbage, broccoli, ramen noodles, carrots, and spinach in a spicy fish broth.
Local az beef, broccoli, and sweet caramelized onions in a demi sauce served over white rice and finished with green onion.
A combination of chicken, steak, and shrimp. Served over spinach with udon noodles in a savory broth. Topped with green onion and organic micro green sprouts.
Wild caught salmon pan seared, udon noodles, napa cabbage, and spinach in a spicy fish broth.
Ramen noodles, chicken and soft egg, spinach, carrots, napa cabbage, and green onion in a savory broth.
Chicken smothered in house-made teriyaki sauce. Served over white rice with green onion and steamed broccoli.
A mixture of buttery crab meat, garlic, and old bay seasoning. Served with steamed veggies, white rice, and green onion.
Raw albacore tuna, imitation crab, cream cheese, cucumber rolled tight, and sprinkled with a magical Japanese spice blend. Spicy chili sauce, fire sauce, topped with green onion and deep-fried to a golden brown in tempura batter.
Soft-shell crab dipped in tempura powder and fried to perfection with thin slices of cucumbers, imitation crab, a bit of spicy mayo and then topped with avocado, eel sauce, masago, and tempura crunch.
Fresh salmon, organic cucumbers, and carrots. Topped with spinach, spicy mayo small cuts of avocado, and served with a side of miso sauce.
Real crab meat and cucumbers inside, topped with a rainbow of raw bluefin, yellowtail, albacore, and salmon and a light drizzle of eel sauce.
Freshwater eel drenched in sake and lightly toasted to perfection with cream cheese, fresh cut cucumber, topped with avocado, wasabi ginger honey cream, eel sauce, and a light sprinkle of flying fish roe, and green onion.
Raw sea scallops, sunflower micro greens, and cucumber, topped with avocado, flying fish roe, and a sweet yet savory creamy chilled miso sauce.
Thinly sliced carrots, cucumber, spinach, and sunflower sprouts and finished with avocado, and chilled miso sauce.
Real crab meat, cucumber, sunflower sprouts, avocado, and then rolled in masago.
Raw salmon, cucumber, cream cheese, with thin sliced lemon, and avocado. Drizzled with sesame oil with fire sauce on the side.
Tender flat iron steak served over a generous portion of white rice in a pool of savory demi-glace and grilled onions and served with steamed broccoli. Garnished with green onion and local organic sprouts.
Thick slices of chicken pan-seared and glazed with homemade teriyaki sauce. Served over white rice with steamed veggies. Garnished with green onion and local organic micro green sprouts.
Filet of salmon cooked medium to med-rare in a sweet yet savory miso ginger glace stacked on white rice and served with wilted spinach. Garnished with green onion and local organic micro green sprouts.
Stir fried vegetables in a pineapple salsa with soy served over a generous portion of white rice topped with green onion and local organic micro green sprouts.
Stir-fried chicken in a pineapple salsa with soy served over a generous portion of white rice topped with green onion and local organic micro green sprouts.
Veggie dumplings served with house eel sauce.
Pork dumplings served with house eel sauce.
Tempura battered zuchinni deep fried to golden perfection and served with a chilled savory dipping sauce.
Small bowl of gently seared spinach.
Traditional Japanese soup, savory and warming with cubes of tofu, wakame cut seaweed, and thinly sliced green onion.
Real crab meat drowned in old bay garlic butter over white rice topped with green onions.
Tempura battered shrimp deep fried to golden perfection and served with a pineapple sweet and sour dipping sauce.
Veggie spring rolls deeply fried and served with a pineapple sweet and sour sauce.
An assorted mix of veggies on a small bed of organic greens and carrots.
Buttery, vanilla almond, and rum cream cheese frosting smothered over a deliciously hardy carrot cake. Made with crushed pineapple, shaved coconut, and freshly grated organic carrots.
Vanilla ice cream, tempura battered, and fried banana drizzled with homemade chocolate, and caramel sauce, fresh strawberries, and in house made honey whipped cream.
French vanilla ice cream topped within homemade honey whipped cream.
French vanilla ice cream topped within homemade honey whipped cream.
A delicate and light organic greens tea cheesecake. Finished with fresh in house made whipped cream.
Sweet and tart buttery lemon cream with fresh fruit and topped with in house made honey whipped cream.
Ice cream wrapped in sweet rice dough, with fresh whipped honey cream.
Hours of Service:
Friday: 02:30PM - 07:00PM
Monday: Closed
Sunday: 02:30PM - 07:00PM
Tuesday: Closed
Saturday: 02:30PM - 07:00PM
Thursday: 02:30PM - 07:00PM
Wednesday: 02:30PM - 07:00PM
(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.