Daiki Sushi Restaurant Menu

Crab stick, avocado, and cucumber wrapped in sushi rice and seaweed.

Spicy.

Shrimp tempura, avocado, and cucumber roll topped with fresh salmon slices and drizzled with a tangy orange sauce.

Shrimp tempura, avocado, and cucumber, typically includes eel sauce.

Crispy tempura-battered rolls filled with crab, avocado, and cucumber, topped with fish roe and drizzled with mayonnaise and eel sauce.

A variety of fresh fish slices, including tuna, salmon, and yellowtail, paired with creamy avocado, wrapped in seasoned rice and seaweed.

Eel, cucumber, and crab rolled in rice, topped with avocado and drizzled with eel sauce and sesame seeds.

Smoked salmon, cream cheese, and avocado, wrapped in sushi rice and seaweed.

Lightly salted green soybeans, seasoned with red pepper flakes for a hint of spice.

Ankimo.

Tender edamame beans sautéed with garlic and lightly sprinkled with sea salt and red pepper flakes.

Cucumber slices paired with Japanese moro miso, typically includes a delicate balance of sweet and savory flavors.

Delightful mix of fresh seaweed, tossed in a savory dressing.

An oyster shooter typically includes a fresh oyster combined with quail egg, tobiko, and green onion, served in a shot of chilled sake with ponzu sauce.

Fresh Kumamoto oyster topped with a hint of chili and served with a lemon wedge.

Wheat batter balls filled with tender octopus, typically topped with takoyaki sauce, Japanese mayonnaise, and garnished with bonito flakes and green onions.

Thinly sliced albacore tuna topped with green onions, crispy garlic chips, and a light drizzle of ponzu sauce.

Seared albacore atop mixed greens, typically accompanied by a ponzu or sesame dressing.

Delicate slices of raw fish over crisp, seasoned greens.

Spicy.

Five shrimp lightly battered and deep-fried, typically served with a side of tempura sauce.

Crispy battered calamari rings, served golden brown with marinara sauce drizzle.

Thinly sliced squid, lightly battered and deep-fried, typically served with a side of dipping sauce.

Deep-fried softshell crab, typically accompanied by a ponzu dipping sauce.

6 pieces.

Grilled salmon collar, typically served with a side of ponzu sauce, highlighting its rich, tender texture.

Grilled salmon typically includes a fillet marinated in a blend of traditional Japanese ingredients, served with a side of grilled vegetables and a teriyaki or miso sauce.

Teriyaki chicken served over a bed of steamed rice, typically includes a glaze of homemade teriyaki sauce and is garnished with sesame seeds.

Thick udon noodles with tender beef slices, shiitake mushroom, narutomaki fish cake, bok choy, wood ear mushrooms, and tempura flakes in a savory broth.

Udon noodles in a savory broth, accompanied by a mix of shrimp and vegetable tempura.

Light and fluffy white rice.

Seaweed cone filled with sushi rice, fresh tuna, and cucumber.

Seaweed wrapped around sushi rice and fresh scallops, typically accompanied by cucumber and a hint of sesame oil.

Spicy.

Spicy.

Spicy.

Crispy shrimp tempura wrapped in seaweed with cucumber, avocado, and a touch of eel sauce.

Seaweed wrapped around rice, eel, and cucumber, typically includes a drizzle of eel sauce.

A variety of fresh fish slices, including tuna, salmon, and yellowtail, paired with creamy avocado, wrapped in seasoned rice and seaweed.

Salmon roe nestled in a seaweed cone with a hint of sushi rice, forming a traditional Japanese Temaki.

Cone-shaped sushi featuring masago (capelin roe) with rice, typically includes cucumber and avocado.

Fresh crab and avocado rolled by hand in a crisp seaweed wrap.

Cucumber and sushi rice wrapped in a crisp seaweed cone, forming a traditional Temaki hand roll.

Seaweed cone filled with sushi rice, avocado, cucumber, carrot, and assorted pickled vegetables.

Sea urchin wrapped in a seaweed cone, typically includes rice.

Two slices of raw salmon, delicately placed on top of vinegared sushi rice, forming a traditional nigiri sushi.

Two pieces of yellowtail, typically served on top of compact sushi rice, make up this nigiri sushi offering.

Two pieces of yellowtail belly, also known as hamachi, delicately placed atop vinegared sushi rice.

Two pieces of snapper, typically served raw, laid atop a compact bed of sushi rice.

Two pieces of thinly sliced halibut placed atop seasoned sushi rice.

Two pieces of Spanish mackerel, typically served atop pressed sushi rice, may include a garnish of ginger or scallions.

Two pieces of albacore atop sushi rice, often accompanied by a touch of ponzu.

Two pieces of uni (sea urchin) delicately placed atop sushi rice, traditionally enjoyed for its unique taste.

Smelt egg roe, also known as masago, delicately placed atop sushi rice, traditionally served as two pieces.

Salmon roe nigiri sushi typically consists of fresh salmon roe gently placed atop hand-pressed sushi rice, often encircled with a thin strip of nori.

Two pieces of shrimp placed atop a small mound of sushi rice, traditionally prepared.

Japanese-style egg omelette atop pressed sushi rice, typically includes two pieces per order.

Two pieces of surf clam, typically served on top of a small bed of sushi rice.

Two pieces of octopus, typically thinly sliced, served atop small mounds of sushi rice, often garnished or wrapped with a strip of seaweed.

Two pieces of Hokkaido scallop, typically served raw, placed atop a small mound of sushi rice.

Two pieces of squid, typically served over compact ovals of sushi rice.

Two pieces of Japanese mackerel, traditionally marinated, served atop hand-pressed sushi rice.

Tender slices of eel glazed with a savory sauce, gently placed on vinegared rice, and wrapped with a strip of seaweed. Two pieces per serving.

Flying fish roe delicately placed atop sushi rice, often wrapped with a thin strip of seaweed.

Two pieces of stripe bass, delicately placed atop sushi rice, typically includes a hint of wasabi between the fish and rice.

Sliced fatty tuna, known as toro, served on top of a small mound of vinegared sushi rice.

Slices of fresh salmon sashimi served on shiso leaves.

Two pieces of yellowtail, delicately sliced, presented as nigiri with a base of sushi rice.

Tender slices of yellowtail belly sashimi, elegantly arranged with a hint of fresh garnish.

Two pieces of snapper, typically served raw, placed atop small mounds of sushi rice.

Two slices of halibut, typically served raw, placed over compact ovals of sushi rice.

Two pieces of Spanish mackerel, typically served over sushi rice, garnished with a touch of ginger and scallions.

Two pieces of albacore tuna, typically served over vinegared sushi rice, labeled as sashimi for its fresh, raw quality.

Sea urchin served atop hand-pressed sushi rice, typically includes two pieces per order.

Two pieces of smelt egg roe, delicately placed atop sushi rice, typically wrapped in a thin strip of seaweed.

Two pieces of salmon roe, traditionally served on top of a small bed of sushi rice, often garnished with a delicate wrap of nori.

Two pieces of shrimp placed atop vinegared sushi rice, typically served as a simple yet classic nigiri sashimi dish.

Japanese egg omelette, tamago, served atop pressed sushi rice, typically wrapped with a strip of seaweed. Includes two pieces.

Two pieces of surf clam, typically sliced and served atop sushi rice, often accompanied by a touch of wasabi between the clam and the rice.

Two slices of octopus, typically served over vinegared sushi rice, presented as nigiri sashimi.

Two pieces of Hokkaido scallop, typically served raw, over pressed sushi rice, highlighting the scallop's natural sweetness and texture.

Two pieces of squid, typically served over molded sushi rice, reflecting traditional nigiri preparation.

Two pieces of Japanese mackerel, typically served raw and thinly sliced, without rice.

Two pieces of eel, typically served over shaped mounds of sushi rice, often accompanied by a glaze such as teriyaki sauce.

Tobiko, served atop a small mound of sushi rice, typically includes two pieces per order.

Two pieces of stripe bass, typically served raw, highlighting its natural flavors and textures, presented as nigiri sashimi.

Topped with vibrant orange roe and drizzled with creamy sauce, this sushi roll features fresh fish, avocado, and cucumber wrapped in seasoned rice and seaweed.

Fresh salmon slices wrapped around a shiso leaf, topped with salmon roe.

Shrimp tempura, avocado, and cucumber roll topped with fresh salmon slices and drizzled with a tangy orange sauce.

Slices of fresh tuna wrapped in seasoned sushi rice and seaweed.

Baked eel and fresh avocado, typically includes sesame seeds, wrapped in sushi rice and seaweed, topped with a rich eel sauce.

Crisp cucumber wrapped in seaweed and rice, a refreshing vegetarian sushi option.

A large sushi roll filled with crab stick, tamago (sweet egg), cucumber, avocado, and various pickled vegetables, often garnished with sesame seeds.

Fresh avocado slices rolled in seaweed and sushi rice, a vegetarian delight.

Crab stick, avocado, and cucumber wrapped in sushi rice and seaweed.

Cucumber, avocado, and assorted Japanese vegetables, wrapped in sushi rice and nori.

Shrimp tempura, avocado, and cucumber, typically includes eel sauce.

Smoked salmon, cream cheese, and avocado, wrapped in sushi rice and seaweed.

Combines shrimp tempura and spicy tuna, typically wrapped in soy paper, with cucumber and avocado, often topped with a variety of sauces.

Spicy.

Crispy tempura-battered rolls filled with crab, avocado, and cucumber, topped with fish roe and drizzled with mayonnaise and eel sauce.

Spicy.

Spicy.

Soft shell crab, avocado, and cucumber, typically wrapped in seaweed and rice, finished with a drizzle of eel sauce.

Shrimp tempura, cucumber, and avocado, typically includes spicy tuna on top with a drizzle of eel sauce and spicy mayo, finished with crunch flakes.

Half portion of a dragon roll featuring shrimp tempura and cucumber, typically includes avocado and topped with unagi sauce.

Crab and cucumber wrapped in rice and seaweed, topped with avocado, drizzled with sweet soy sauce, and sprinkled with sesame seeds.

Creamy avocado and fresh fish wrapped in rice and seaweed, topped with a drizzle of savory eel sauce.

California roll topped with a spicy and creamy blend of baked seafood, typically garnished with eel sauce and spicy mayo.

Sushi roll with shrimp tempura, avocado, cucumber, topped with spicy tuna, tempura flakes, and drizzled with eel sauce.

Shrimp tempura, crab meat, avocado, and cucumber typically included, topped with crispy tempura flakes and drizzled with eel sauce.

Thinly sliced cucumber wrapped around fresh tuna, salmon, crab, and avocado, garnished with dill and served with a side of soy-based sauce.

Eel, cucumber, and crab rolled in rice, topped with avocado and drizzled with eel sauce and sesame seeds.

Oven-baked sushi roll filled with crab and avocado, topped with baked salmon, drizzled with eel sauce and garnished with green onions.

Thick slices of fatty tuna sashimi arranged over a bed of rice, garnished with pickled radish, shiso leaves, and ikura (salmon roe).

14PC

A variety of fresh sashimi including tuna, salmon, squid, and yellowtail, served with eel-topped sushi rolls and garnished with fish roe.

Slices of tuna, salmon, and sea bream sashimi over a bed of rice, garnished with salmon roe and shiso leaf.

Slices of fresh salmon sashimi topped with salmon roe, served over a bed of sushi rice.

A variety of nigiri and sashimi with fresh fish, accompanied by assorted rolls, garnished with cucumber, avocado, and sesame seeds.