Bang on 5th Menu

Crab mix, asparagus, and avocado. Topped with salmon, pico de gallo, and cilantro.

Spicy tuna, shrimp tempura, and avocado. Wrapped in pink soy paper. Topped with spicy crab and scallops, panko flakes, eel sauce, spicy mayo, and chive garnish.

Crab mix, spicy tuna, avocado, cream cheese, and jalapeño. Wrapped in soy paper and deep-fried. Topped with eel sauce and spicy mayo.

Spicy yellowtail and cucumber. Topped with albacore, soy mustard sauce, chive, and lemon slice garnish.

Crab mix, shrimp tempura, and avocado. Topped with saku tuna, togorashi, cilantro, and habanero sauce.

Spicy yellowtail, cilantro, and cucumber. Topped with saku tuna, fried onions, eel sauce, and garlic soy sauce.

Crab mix and shrimp tempura. Topped with seared salmon, coconut shredded flakes, spicy mayo, and sweet chili sauce.

Gluten free. Salmon, yellowtail, saku tuna, crab mix, spicy tuna, avocado. Wrapped in cucumber. Topped with ponzu.

Vegan. Takuwan, cucumber, avocado. Topped with portobello mushrooms, avocado, cilantro, and spicy soy lime drizzle.

Spicy. Spicy tuna and cucumber.

Salmon, cream cheese, and cucumber. Topped with avocado and habanero sauce.

Spicy. Spicy yellowtail, cucumber, and sprouts. Topped with habanero sauce.

Crab mix, avocado, and cucumber. Topped with Chef's choice fish and avocado.

Shrimp tempura, crab mix, cucumber, and avocado. Wrapped in goma soy paper. Topped with eel sauce.

Soft shell crab, crab mix, cucumber, and avocado. Wrapped in goma soy paper. Topped with eel sauce.

Vegan. Yamagobo, takuwan, kanpyo, avocado, and cucumber.

Vegan. Avocado wrapped in rice and nori.

Vanilla ice cream wrapped in a homemade pound cake and tempura fried.

Cheesecake, mixed berries coulis, and whipped cream.

Gluten free, sugar free.

Gluten free, sugar free.

Gluten free, sugar free.

Gluten free, sugar free.

Gluten free, sugar free.

Gluten free, sugar free.

Gluten free, sugar free.

Gluten free, sugar free.

Thinly sliced yellowtail sashimi, typically enjoyed raw, showcasing the delicate flavor of fresh fish.

Thinly sliced yellowtail belly sashimi, typically featuring a delicate, buttery texture.

Thinly sliced pieces of fresh, raw salmon, typically served with soy sauce and wasabi.

Thinly sliced salmon belly sashimi, typically enjoyed with soy sauce and wasabi.

Thinly sliced albacore tuna, typically raw, served as five pieces of sashimi.

Fresh scallop sashimi, typically includes thinly sliced pieces of raw scallop.

Fifteen pieces of chef's choice sashimi, typically featuring an assortment of raw fish slices.

Edamame, shishito peppers, Asian hot wings, bang puffs, egg rolls, and choice of chicken or veggie gyoza.

Baked warm crab blend rolled in sesame seed soy paper. Topped with spicy mayo.

Panko breasted chicken served with rice & bang-slaw. Served with spicy mayo and hoisin BBQ sauce.

Vegan.

Vegan. Pickled and cored fresh cucumber with chili oil and micro cilantro.

Crab blend mixed with roasted corn, cream cheese, spring roll paper wrap, and deep-fried. Served with a sweet chili sauce.

Wok fried Jasmine rice, peas, carrot, corn, garlic, green beans, and egg.

Crispy chicken wings reduced in sweet soy vinaigrette.

Pan-fried dumplings filled with chicken, mushrooms, green onions, and cilantro.

Vegetarian.

Vegetarian.

Marinated and grilled chicken thigh. Served in our in-house teriyaki bang sauce, over Jasmine rice. Topped with an over medium egg.

Angus beef sautéed with garlic butter and teriyaki. Served over Jasmine rice. Topped with an over medium egg.

Beer-battered calamari served with sides of sweet Thai chili sauce and marinara.

Tempura battered tiger shrimp tossed in our house chili aioli and chives.