Maneki Neko Express - Arlington, VA

Tuna Poke Bowl

Breaded pork cooked with onions and egg in light broth.

Chicken cooked with onions and egg in light broth.

Barbecue eel with teriyaki sauce.

Slices of spicy tuna on a bed of rice

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Two pieces.

Crispy pork katsu smothered in a rich and flavorful Japanese curry.

Variety of fresh sashimi arranged over sushi rice.

Eighteen pieces. Assortment of selected sushi and sashimi with California roll.

Fifteen pieces.

Simmered in curry sauce and coconut milk, with Thai eggplant, bamboo shoot, bell pepper, and fresh basil.

Simmered in massaman curry and coconut milk mixed with potato and onions. Served with white rice.

Simmered in panang sauce, coconut milk and peanut sauce with carrot and broccoli.

Slightly salted, sweet, and spicy dish stir fried with mixed chicken, vegetables, carrot, broccoli, and Thai basil.

Fifteen pieces.

18 Pieces of the chef's selection of sushi

Traditional miso with shitake mushroom.

Chicken broth soup mixed with napa cabbage.

Bed of mixed vegetables with homemade ginger dressing.

Marinated shrimp served on a bed of cucumbers with vinegar dressing.

Fresh tuna minced together with scallion in a spicy sesame sauce.

Six to eight pieces. Eel and avocado.

Six pieces. Eel, avocado mixed with green and black flying fish roe.

Served with six to eight pieces. Tuna, salmon, avocado, and white fish on the outside with crab stick and eel on the inside.

Six to eight pieces. Deep fried soft shell crab with tobikko.

Six to eight pieces. Tuna, salmon, yellowtail, avocado, jalapeno, and spicy mayo.

Shrimp tempura with a mixture of spices (HOT & SPICY)

Six pieces.

Six to eight pieces. Crab stick and avocado inside, outside spread with tobikko.

Six to eight pieces. Crabstick and avocado.

Six to eight pieces.

Six to eight pieces. Eel and cucumber.

Six to eight pieces.

Six to eight pieces. Deep fried shrimp tempura with tobikko.

Six to eight pieces. Chopped tuna mixed with variety of spices and cucumber.

Six to eight pieces.

Six to eight pieces. Yellowtail with cucumber.

White tuna, spicy mayo, lobster salad, and tempura flakes

18 Pieces of the chef's selection of sushi

Rich pork broth served with chashu, fishcake, bamboo, ginger, and bean sprouts.

Rich duck broth served with duck and napa cabbage.

Rich miso based broth served with chashu, fishcake, bamboo, and bean sprouts.

Slow cooked oxtail with udon noodles, carrots, onions, and celery in a med spicy broth.

Soy sauce based broth served with chashu, fishcake, bamboo, and beansprouts.

Japanese style lightly battered and deep fried tofu with tempura sauce.

Wrapped noodles and vegetables deep fried served with sweet and sour sauce.

Japanese soybeans boiled and slightly salted.

Four pieces. Pork dumplings chili sesame soy sauce.

Four pieces. Diced octopus in flour based batter.

Grilled chicken on bamboo skewers smothered in teriyaki sauce.

Lao Sausage infused with lemongrass, lime leaves, garlic, shallots, and spices

Shredded raw papaya, shrimp, tomatoes, chillies, and lime

Five pieces.

Stir fried thin rice noodles with egg, bean sprout, garlic, shallot, crushed peanut, and sweet and sour tamarind sauce.

Stir fried udon noodles with mushrooms, tomatoes, bell pepper, and chili garlic basil sauce.

Stir fried mixed with fresh vegetables, ginger and in Thai brown sauce. Served with rice.

Stir fried with roasted cashew nut, onion, scallion, bell pepper, and pineapple in Thai brown sauce. Served with white rice.

Stir fried udon noodles with eggs and broccoli in a Thai sweet sauce.

Stir fried soba noodles with variety of mixed veggies.