Marinated sliced English cucumber with sweet rice vinegar,

topped with three slices of South African Octopus or Canadian

crab legs and roasted sesame seeds 

Mixed greens, yama gobo, cucumber and daikon sprouts,

topped with shredded nori, bonito flakes, roasted sesame seeds

and ponzu sauce

White bone stock finished with white miso and medium firm tofu,

garnished with green onion 

Baked yellowtail collar with sea salt, hot tempura sauce

and lemon wedge

Lightly deep fried broccoli, asparagus, sweet potato,

shitake mushroom, shiso leaf, served with hot tempura broth

dipping broth

Lightly deep fried jumbo tiger shrimp, served with hot tempura

broth dipping broth (4 pcs) 

Baked mussels on the half shell, topped with spicy mayo, chili oil,

a lemon wedge and scallions

Flash fried, tossed in sweet garlic soy, topped with bonito flakes

and roasted sesame seeds

Pork & vegetable pan seared dumplings, steamed in sake,

and served with ponzu sauce (5 pcs) 

Chopped yellowtail, avocado dressed with trule oil and ponzu,

garnished with marinated salmon roe and quail egg

Chef's choice sushi fish selection (7 pcs) 

Chef's choice of 7 fish, sashimi style, served over seasoned rice

and pickled Japanese vegetables

Salt water sea eel served over sushi rice with

Japanese vegetables, homemade eel sauce

and roasted sesame seeds (5 pcs)

Thinly sliced yellowtail, topped with Serrano peppers,

habanero peppers, cilantro, and a garlic ponzu sauce (5 pcs)