Shogun - Burnsville, MN

Young soybean with salt.

Pan fried pork or vegetable dumpling.

Batter made from octopus and shapped into a ball.

Lightly fried battered tofu garnished with dried shaved bonito flakes served with tempura sauce.

Grilled whole squid with teriyaki sauce.

Steamed shrimp dumpling.

Deep fried homemade vegetable spring roll with sweet chili sauce.

Assorted deep fried battered seasonal vegetable.

Japanese deep fried soft shell crab.

2 pieces Japanese deep fried battered chicken strips, and vegetable.

Deep fried panko calamari with sweet chili peanut sauce.

Chicken, and scallion in skewer with teriyaki sauce.

Grilled beef wrapped around scallions, and seasoned with a sweet teriyaki sauce.

Broiled yellowtail jaw, served with ponzu sauce.

3 pieces Japanese deep fried battered shrimp.

Serves for 2. Fried calamari, haru maki, fried pork gyoza, shrimp shumai.

2 pieces shrimp, and vegetable.

5 pieces of chef’s choices. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Lightly seared shichimi crusted ahi tuna, served with ponzu sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

7 pieces of chef’s choices. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Fresh yellowtail with jalapeno and wasabi yuzu sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Tempura fried mixed fresh fish, with tobiko, scallion, cucumber, crunchy, cream cheese, and spicy mayo.

Jalapeno stuffed with cream cheese, and spicy tuna, lightly fried, served with spicy mayo.

Inside shrimp tempura, spicy tuna, asparagus. Outside shrimp, shredded seaweed, spicy mayo, eel sauce.

Inside shrimp tempura, cucumber, kaiware sprout. Outside masago, seaweed, crunchy, eel sauce, spicy may.

Inside fried jalapeno stuffed with spicy tuna and cream cheese. Outside eel, avocado, spicy mayo, eel sauce.

Inside shrimp tempura, cream cheese, cucumber. Outside eel, avocado, eel sauce.

Inside shrimp tempura, fried soft shell crab, cucumber, avocad. Outside crab stick, eel sauce, and spicy mayo.

Inside shrimp tempura, avocado, mango. Outside lobster salad, mango sauce.

Inside seaweed salad ,avo, crab and cream cheese outside sp snow crab ,sp mayo, eel sauce, and red cabbage.

Inside fried spicy tuna, cream cheese roll. Outside spicy snow crab, eel sauce, spicy mayo.

Inside spicy tuna, avocado deep fried. Outside kaiware sprout, tobiko, spicy mayo, eel sauce.

Inside shrimp tempura, avocado. Outside filet mignon, scallion, tobiko, spicy mayo, eel sauce, wasabi yuzu.

Inside spicy tuna, cream cheese, asparagus, deep fried. Outside chili powder norifomi, tobiko, spicy mayo, and eel sauce.

Soybean paste soup with soft tofu, scallion, and wakame seaweed.

Mushroom, scallion, and fried onion.

Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Crab stick, cucumber, and scallion.

Grilled seasoned salmon skin over spring mix, and kaiware sprout.

Marinated squid salad with seasoned Japanese vegetables.

Savory liquid dish made with a variety of vegetables.

Mixed seafood, and mushroom.

Organic spring mix with cucumber, and fresh mango with yuzu dressing.

Sliced avocado over organic spring mix with special dressing.

Marinated seaweed with spring mix.

Dome of avocado stuffed with your choice of crab meat or spicy tuna.

Sushi roll prepared with avocado.

Cucumber.

Avocado, asparagus, cucumber.

Sushi roll prepared with avocado.

Pickled radish.

Battered and fried.

Avocado, steamed asparagus, carrots, and fried sweet potato wrapped in cucumber, and server with yuzu sauce.

Tofu skin, cream cheese, and cucumber.

Crabmeat, avocado, and cucumber.

Egg, oshinko, yamagobo, cucumber, and kani.

Shrimp, cucumber, lettuce, and mayo.

Toasted salmon skin, cucumber.

Inside eel, cucumber. Outside thin slices of avocado.

Smoked salmon, cream cheese, cucumber, and scallion.

Eel, crab stick, avocado, and cream cheese, deep fried, outside with eel sauce.

Sushi roll prepared with avocado.

Crab makizushi sushi.

Sushi roll with salmon and avocado.

Mild tasting fish.

Buttery mild fish.

Assorted fresh fish over California roll.

Inside spicy tuna , spicy salmon and cucumber. Outside spicy crab and spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside spicy salmon, crunchy. Outside salmon, avocado, salmon roe, spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside shrimp tempura, avocado. Outside spicy salmon, avocado, spicy mayo, eel sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside spicy tuna, shrimp tempura, eel, crab stick, avocado, cucumber. Outside pink soy paper, eel sauce, spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside: spicy tuna, cucumber. Outside pepper tuna, white tuna, avocado, scallion, masago, spicy mayo, eel sauce, honey wasabi sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside shrimp tempura and avocado. Outside salmon , avocado and spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside tuna, salmon, yellowtail, avocado. Outside masago, scallion, crunchy, eel sauce, spicy mayo. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside tuna, salmon, white tuna, white fish, avocad. Outside black, orange, red, and green flying fish roe. thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside spicy tuna, avocado, cucumber, crunchy. Outside soy paper, lobster salad, avocado, mango, tobiko. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Inside tempura lobster, avocado, cucumber. Outside spicy tuna, tobiko, scallion, spicy mayo and eel sauce. Thoroughly cooking meats, poultry, seafood, shellfish, or eggs reduces the risks of foodborne illness.

Maguro.

Sake.

Hotategai.

Ebi.

Saba.

Tai.

Ika.

Hokkigai.

Tobiko.

Tamago.

Buttery mild fish.

Mild tasting fish.

Hamachi.

Unagi.

Mild flavor fish.

Tako.

Ikura.

Inari.

Kanikama.

Large red crab.

12 pieces of assorted sashimi.

10 pieces of assorted sushi, and 18 pieces of sashimi, dragon roll, and rainbow roll.

15 pieces of assorted sashimi.

8 pieces of assorted nigiri sushi, and spicy tuna roll.

5 pieces. sushi, 9 pieces. sashimi, and a California roll.

Shrimp tempura roll, crab tempura roll, and chicken tempura roll.

AAC roll, sweet potato roll, and mushroom, and avocado roll.

3 pieces salmon sushi, 3 pieces salmon sashimi, salmon roll, and alaska roll.

Cooked eel over rice.

18 pieces of assorted nigiri sushi, and rainbow roll.

10 pieces of assorted nigiri sushi, California roll, and spicy tuna roll.

California roll, tuna roll, and salmon roll.

Spicy tuna roll, spicy salmon roll, and spicy yellowtail roll.

3 pieces tuna sushi, 3 pieces tuna sashimi, tuna roll, and spicy tuna roll.

An assortment of fresh sashimi served on a bed of seasoned rice.

Sliced raw tuna over rice.

8 pieces sushi, and 15 pieces of sashimi, dragon roll and spicy tuna roll.

Shrimp, scallop, salmon, white fish, and crab stick.

6 pieces fried battered shrimp with assorted fried vegetable.

Lobster tail, scallop, crab stick, white fish, shrimp, and vegetable lightly battered, and fried.

Fried battered assorted vegetable sweet potato, asparagus, zucchini, broccoli, taro, pumpkin, onion.

6 pieces lightly fried battered chicken strip, and assorted fried vegetable.

Lightly fried panko crusted cutlet with tonkatsu sauce.

Japanese stir fried thick wheat flour noodle with vegetable.

Japanese traditional thick wheat flour noodle soup.

Japanese traditional thick wheat flour noodle soup.

Japanese noodle soup with vegetable, chicken, fish cake, egg, and 2 pieces shrimp tempura.

Chicken, shrimp, and steak.

6 pieces.

3 pieces.

3 pieces.

2 pieces chicken on the stick with teriyaki sauce.

1 California roll, 1 piece shrimp, 1 piece crab stick, 1 piece tamago. Japanese omelet.

Pint.16oz

Quart.

Melon.

Original.

Orange.

with tofu, no shrimp

Thinly sliced steak cooked with green pepper, onion, and carrots.

Shrimp, scallop, and lobster tail.

Serves for 2. Angus filet mignon, lobster, and shrimp.

7 pieces of chef’s choice.

5 pieces of chef’s choice.