Tada Sushi Studio - Lake Oswego, OR

Crispy panko coated eggplant tossed with mango glaze.

Sea bass tempura in lemon grass basket served with plum sauce.

Spicy tuna on top of crispy rice cake.

Shrimp (four) and vegetable tempura served with dashi sauce.

Salmon tuna pickle radish wrap with daikon skin.

Seasoned tempura fied wings with a spicy aioli or plum sauce.

A small pie with Wagyu beef curry and potatoes in a deep-fried pastry shell.

Spicy assorted seafood wrap with rice paper and amberjack served with spicy ginger sauce.

Jack, salmon, tuna, blue crab, and assorted vegetable wrap with cucumber skin.

Secret recipe tada broth ramen, egg noodle, and slow cooked pork belly.

Buckweed, tofu, miso base, and steamed veggies.

Twelve pieces sashimi.

Seven pieces nigiri. Served with seven different special sauces.

Seven pieces of yellowtail sashimi. Served with cilantro and serranos green sauce.

Seven pieces of albacore tuna. Served with garlic ponzu and fried onion.

Seven pieces of black snapper served with truffle oil, sea salt, and lemon juice.

Seven pieces of Atlantic salmon served with Italian fish sauce, lime juice, lemongrass oil, and garlic.

( Bluefin Tuna ) ( red meat )

( Bluefin Tuna )( medium fatty)

( Bluefin Tuna )( super fatty)

Ora Bay New Zealand

( Yellowtail , Amber Jack)

( Albacore Tuna )

( NZ or JP Snapper )

( Black Snapper)

( Mackerel )

( Escolar )

( Hokkaido Scallop )

( Sea Urchin )

Scottish or Faroe Island salmon grilled with teriyaki sauce. Served with rice.

Charbroiled eel over rice bowl. Served with rice.

Fried Chicken (dark meat) made with panko bread crumbs, served with tonkatsu sauce

Grilled yellowtail collar, served with white rice, salad and ponzu sauce.

Spicy tuna roll top with amberjack, serranos pepper, cilantro, and ponzu sauce.

Seared Cajun bluefin on top of spicy tuna roll.

Spicy yellowfin tuna wrap with rice and seaweed (can be substituted with spicy salmon, spicy yellowtail).

Blue crab, cucumber, and avocado wrap with rice and seaweed.

Baked crab wrap with rice and soy paper.

Baked lobster wrap with rice and soy paper.

Shrimp tempura, blue crab, cucumber, and avocado wrap with rice and seaweed.

Tuna, salmon, amberjack, and avocado on top of blue California.

Seared white tuna on top of spicy tuna roll.

Baked salmon on top of blue California.

Soft shell crab, cucumber, avocado, radish sprouts, and blue crab meat.

Salmon and mango on a top spicy salmon roll served with ponzu sauce.

North pole albacore tuna and fried onion on top of spicy tuna roll served with garlic citrus soy sauce.

Fresh bluefin tuna on top of spicy shrimp tempura roll served with creamy sesame dressing and sweet soy sauce.

Fresh water eel and blue crab wrap with rice, seaweed, and avocado served with sweet white sauce and soy sauce.

Freshwater eel on top of shrimp tempura roll served with sweet soy sauce.

Chopped yellowtail and scallion.

Chopped bluefin toro and scallion.

Mild spicy blue crab salad, cucumber, avocado inside with Tuna and Hamachi on top

Fresh Bay scallop on top of Blue California roll. Baked at 450°F for 12 min., served with sweet Ta - re sauce

Slice cucumber with ginger vinegar dressing.

Wakame seaweed with sesame vinegar dressing.

Grill octopus leg, mustard, and soy dressing.

Mixed green with ginger soy dressing.

House poke tuna, salmon, hamachi chopped 
on top of house green salad, seasoning with sweet soy poke dressing

Serve with a touch of smoked mushroom tamari sauce and kizami wasabi (chopped wasabi stem and leaf marinated with salt and garlic).

Ora bay New Zealand salmon with white truffle oil and Himalayan pink salt.

Fresh Faroe island salmon with white truffle oil and Himalayan pink salt.

Fresh hamachi with jalapenos, yuzu carpaccio dressing, and caviar.

Fresh north pole albacore with garlic ponzu dressing and fried onion.

Torch skin snapper with yuzu paste glazed seasoning with ponzu.

Mediterranean black snapper with black truffle oil, lemon juice, and sea salt.

Spanish horse mackerel with ponzu dressing, scallion, and fresh ginger.

Torch glazed with ponzu dressing and jalapenos.

Seared Hokkaido scallop and sea urchin with spicy yuzu paste and lemon juice.

Marinated salmon roe over a small bowl of sushi rice.