Main Menu

salted or garlic - soy sauce

crusted silken tofu, bonito flakes, seaweed and fresh grated daikon with tentsuyu sauce

japanese style popcorn chicken

pan-fried vegetable dumplings, served with ponzu sauce

shrimps & vegetable served with tentsuyu sauce

maguro tuna and salmon tartare, avocado, black tobiko, citrus ponzu and spicy oil, served with gyoza chips

skirt steak tataki, yuzu kosho - pon, turnip oroshi

seared albacore, crispy onion, yuzu vinaigrette

thin sliced salmon sashimi, served with ponzu truffle sauce

akami tuna, avocado, english cucumber, spring mixed, scallian with house kimchi spicy dressing

3 kinds sashimi akami, yellowtail, salmon (6 pieces)

chef’s selection of seven kinds of seasonal sushi of the day

chef’s choice sashimi, served over rice

salmon sashimi, spicy salmon, avocado served over sushi rice

yellowtail, cucumber, kaiware, topped with seared yellowtail, avocado, jalapeno, spicy aioli, quid ink tobiko

tuna, crab, avocado wrapped with seared scallop, ginza style spicy sauce, green onion and tobiko

crab, avocado, cucumber roll with salmon wrapped & baked then topped with house special tobiko cream sauce

spicy tuna, cucumber, topped with salmon, yellowtail, fried potato, green onion, squid ink tobiko and house special sauce

salmon, cucumber, kaiware, topped with salmon, sliced lemon, micro cilantro and yuzu tobiko

fried crab, avocado, cucumber roll topped with unagi sauce, green onion and tobiko

rib - eye steak, shrimp tempura, asparagus, garlic chip

soft shell crab tempura, crab meat, cucumber, kaiware, tobiko, kombu paper, yuzu cream sauce

baked hokkaido scallops, crab, avocado, parmesan cream sauce

cucumber skin, salmon, tuna, avocado, tobiko, yuzu vinaigrette

maguro, spicy tuna, avocado, pickle ginger, kaiware, mango, squid ink tobiko, spicy cream sauce

sweet yam tempura, cucumber wrapped with mango, momiji oroshi, cilantro

inari, cucumber, topped with avocado, kaiware and special cream sauce

sesame soy paper, tempura tofu, enoki, green onion, inari

soy paper, yukari(red shiso flake), asparagus, cucumber, gobo
(pickled veggie), takuan(pickled radish), jalapeno, kaiware

tempura carrot, eggplant, cucumber, toasted sesame, walnut, our house secret miso sauce

japanese style sauteed chicken with asparagus, mushroom in ginger soy sauce

grilled rib-eye steak serve on hot stone topped with shitake mushroom sauce

pan seared salmon with seasonal vegetables in miso-cream sauce reduction

seared hokkaido scallops and einoki mushroom garlic soy sauce

tofu(lightly battered) sauteed with asparagus, shitake mushroom and ginger-soy reduction

grilled rib-eye steak serve with potato, carrot, tokyo style curry sauce, tamanishiki steamed rice

hokkaido scallop, prawns tempura, wakame, green onion, shoyu broth

prawns and assorted vegetables, tentsuyu sauce