Agami Menu

Sweet potato. Cream cheese.

Spicy tuna, cucumber

Shrimp tempura, spicy crab meat, avocado, cucumber, red tobiko. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

A tribute to our own Chicago bulls. with spicy blue crab, baked scallops and topped with grilled tiger shrimp in spicy garlic sauce, guacamole, pico de gallo with golden aioli and unagi sauce. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Fried or steamed.

Shrimp tempura, avocado, cucumber, crunchy.

Fresh salmon and avocado.

Crispy bite size rock shrimp tossed in a creamy, spicy sauce.

Steamed and salted young soybeans in the pod, a classic and healthy appetizer.

Karate Chicken Wing, Edamame, Miso soup.

Sweet Potato Cream Cheese Roll, Edamame.

Spicy Tuna, Miso Soup.

Seaweed salad, fresh crisp cucumber slices served with tangy ponzu sauce.

Fresh mesclun green with avocado slices, pico de gallo, citrus quinoa and crispy egg roll skin. House made ginger orange dressing.

King crab and shrimp with sliced cucumber and sunomono.

Fresh romaine lettuce with house-made ginger dressing.

Miso broth, tofu, jalapeño, green onion seaweed.

Miso broth, tiger shrimp. Green mussel, scallop, tofu, green onion, seaweed.

Served in soft bread bun with cucumber, tomato and avocado.

Lightly seared tuna sashimi with Portobello mushroom, avocado, wasabi sprout, Hawaiian black sea salt six pieces.

Fresh ahi poke tuna mixed with pico de gallo, scallion, quinoa served with house made fresh guacamole crispy chips & honey wasabi sauce.

Amberjack sashimi top with Milanese gremolata olive oil. espresso-balsamic vinegar, wasabi sprout, Hawaiian black sea salt six pieces.

Japanese scallop with lime olive oil & white balsamic vinegar, micro-greens & Hawaiian black sea salt.

Spicy tuna over crispy sushi rice with jalapeño masago, house made spicy sauce and unagi sauce.

Pan fried black rice baked scallop roll with fresh hamachi and jalapeño, savory spicy crabmeat and yuzu dressing.

Fried octopus fritters drizzled with takoyaki sauce and Japanese Mayo topped with bonito flakes

Sautéed mix of edamame and green beans with chili spices and garlic butter sauce.

Fried or steamed.

Shrimp shumai, option of fried or steamed, served as a hot starter.

Flash fried baby calamari served with wasabi mayo, house made spicy sauce.

Crispy bite size rock shrimp tossed in a creamy, spicy sauce.

Grilled asparagus rolled in rib eye steak with sesame seed and teriyaki sauce.

Crispy assortment of veggies lightly battered and fried

Lightly battered shrimp, onion rings, and assorted vegetables, deep-fried to a golden crisp. Served with a dipping sauce.

Fried Japanese style ginger marinated chicken wing

Grilled marinated pork shoulder on skewer.

Signature Nigiri: 5 distinct nigiri pieces. Choice of miso soup or salad.

Platter of assorted slices of fish. Deluxe (ten pieces). Premium (fifteen pieces).

Special presentation of 6 pcs nigiri, 6 pcs sashimi and choice any "signature" roll.

Chef's special presentation of 12 pieces of select cut sashimi over a bed of sushi rice

Grilled salmon served with sautéed seasonal vegetables. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

House made garlic rub marinade, spicy teriyaki sautéed vegetables. Add prawns at additional cost. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

House made pork broth, twice-cooked pork belly, king oyster mushrooms tofu macaroni top with assorted vegetables and a soft boiled egg.

Spicy pork and chicken broth, twice-cooked pork belly, kimchee tofu macaroni. topped with assorted vegetables and a soft boiled egg.

Big eye tuna, super white tuna, albacore tuna over spicy tuna in black rice, topped with sliced jalapeño, masago, ponzu & honey wasabi sauce.

Delicious combination of spicy crab meat, spicy scallop, spicy shrimp and sweetness with cilantro topped with buttery yellow tail, served with mango salsa and a light yuzu soy sauce. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Refreshing roll with buttery yellow tal, big eye tuna, cilantro, green pepper rolled in a soy sheet, served with chili oil & lime. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Garlic tempura crunch roll with baked spicy scallop, freshwater eel and sweet eel topped with savory spicy crab meat served on a Bacardi 151 flame. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Black rice roll with tempura crumb, shrimp tempura, grilled freshwater eel, asparagus tempura, sweet egg served with wasabi mayo and unagi sauce. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Tiger shrimp, snow crab, freshwater eel, avocado, asparagus, green tea mayo, unagi sauce and wasabi tobiko. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Soft shell crab roll with our delicious spicy tuna and snow crab in black rice. flash fried for crunchiness. Served with pico de gallo, green tea mayo, volcano and unagi sauce. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Yellowtail sashimi, thinly sliced, served with habanero and tindora, typically includes a delicate balance of spicy and tangy flavors.

Salmon sashimi, thinly sliced, is enhanced with a drizzle of balsamic, minced garlic, and slices of jalapeno for a balance of sweet, aromatic, and spicy notes.

Big eye sashimi features thinly sliced bigeye tuna, served raw, highlighting its natural flavors and textures.

Super white sashimi consists of thinly sliced raw white fish, typically served without rice.

Seared albacore sashimi, typically includes thin slices of lightly seared albacore tuna, often garnished with green onions and served with ponzu sauce.

Thinly sliced salmon atop a bed of vinegared rice, garnished with a green leaf.

Seared albacore sashimi typically includes thinly sliced white tuna, lightly seared, often accompanied by garlic, green onion, and a ponzu sauce.

Thinly sliced smoked salmon, typically served without rice, highlighting its delicate smoke flavor.

Fresh, delicate slices of yellowtail, served raw.

Slices of rich, fatty yellowtail, typically served with traditional accompaniments like soy sauce, wasabi, and ginger.

Red snapper typically served atop a small mound of vinegared sushi rice, often enjoyed for its mild and sweet flavor.

Sliced amber jack, typically served raw, highlighting its natural flavors and textures without additional garnishes or sauces.

Mackerel, typically served as thinly sliced raw or marinated, atop a small mound of sushi rice.

Thinly sliced fresh scallop, typically served raw, highlighting its natural sweetness and delicate texture.

Sweet shrimp sashimi typically includes thinly sliced raw sweet shrimp, often presented in a visually appealing arrangement.

Tiger shrimp sashimi typically includes thinly sliced raw shrimp, often served with accompaniments like soy sauce, wasabi, and ginger.

Thinly sliced king crab, typically served without additional garnishes or sauces, highlighting its natural flavor.

Thinly sliced pieces of surf clam, typically served without rice or accompaniments.

Fresh oysters, typically served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Contains raw or undercooked ingredients.

Salmon roe, also known as ikura, typically served over hand-pressed sushi rice, possibly wrapped with nori.

Masago sashimi, typically includes thinly sliced jalapeños, often served with a ponzu sauce.

Black tobiko sashimi typically includes raw flying fish roe, often served without rice for a direct taste of the sea.

Wasabi tobiko sashimi typically includes green, wasabi-flavored flying fish roe, offering a spicy and unique taste.

Chili tobiko sashimi typically includes spicy flying fish roe, served without rice.

Fresh water eel & cucumber.

Thinly sliced raw octopus, often served with soy sauce, wasabi, and pickled ginger.

Sliced squid atop a portion of sushi rice, typically served in pairs.

Thin slices of delicately sweet cake, artfully arranged for a unique sashimi experience.

Thinly sliced fresh salmon atop seasoned sushi rice, garnished with a green leaf.

Thin slices of rich, fatty salmon, typically served without rice, allowing the delicate texture to be the highlight.

Lightly fried spicy tuna, shrimp tempura, avocado

Big eye tuna, fresh salmon over spicy tuna & spicy salmon. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Lightly fried California.

Shrimp tempura, cream cheese mozzarella, avocado, crunch. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Mozzarella, fried salmon, cream cheese, avocado, cucumber.

Spicy tuna, soft shell crab, avocado, cucumber, crunch. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Shrimp tempura, spicy crab meat, avocado, cucumber, red tobiko. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Shrimp tempura, fresh water eel avocado, cucumber. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Super white tuna, fresh water eel, sunflower seed, avocado. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Seared sp salmon, fried sp tuna, avocado, cucumber Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Tiger shrimp, freshwater eel crunch, avocado, wasabi tobiko. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Tuna, mango, asparagus, jalapeno, scallion.

Spicy tuna jalapeño, crunch, avocado cucumber. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Salmon, super white tuna over soft shell crab, shrimp tempura. Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness.

Smoke salmon, cream cheese, avocado.

Spicy tuna, cucumber

Spicy salmon, cucumber.

Fried softshell crab, avocado, cucumber, crunchy.

Shrimp tempura, avocado, cucumber, crunchy.

Yellowtail and scallion, wrapped in seaweed and sushi rice, typically presented in slices.

Fresh water eel & cucumber.

Fresh big eye tuna.

Fresh salmon.

Fresh salmon and avocado.

Spicy scallop, jalapeno, cucumber.

Super white tuna typically includes thinly sliced white tuna, served atop sushi rice and wrapped in nori, often garnished with a touch of wasabi.

Fresh big eye tuna & avocado.

Sweet potato. Cream cheese.

Asparagus tempura, lightly battered and fried, served with a drizzle of unagi sauce.

Avocado and cucumber wrapped in sushi rice and seaweed.

Avocado. cucumber, asparagus carrot.

Pickled ginger, traditionally served with sushi to cleanse the palate between different pieces.

A medley of fresh vegetables sautéed, typically includes a variety of seasonal selections to complement sushi dishes.

A side of our homemade ginger dressing, crafted to complement any salad.

A blend of mayonnaise and sriracha, creating a creamy and spicy sauce suitable for enhancing sushi dishes.

A side of thick, sweet, and savory Japanese-style barbecue sauce, traditionally used for glazing eel dishes.

Freshly grated wasabi root, typically served as a condiment to enhance the flavors of sushi dishes.

Light and fluffy white rice.

Perfectly steamed sushi-grade rice, subtly seasoned for an authentic taste.