East by Southwest Menu

Soy chili dipping sauce, scallion.

Shrimp, scallop, dynamite sauce, sweet soy, sesame, scallion. Spicy.

Teriyaki glaze, sesame seeds, scallions.

Cream cheese, surimi, avocado, TNT sauce. Spicy.

Gluten-free. Orange gochujang miso, scallions.

Spicy. Fish, shrimp, squid, scallop, masago TNT sauce, sesame seed, sweet soy. Served on rice.

Classic miso soup include tofu and scallions

Sambal chili, soy sauce, sesame seeds. Vegan or vegetarian. Gluten-free and spicy.

Soybeans, sea salt flakes or spicy edamame, tamari, sesame chili oil. Vegan or vegetarian. Gluten-free.

Kimchee aioli. Vegan or vegetarian. Spicy.

Vegan or vegetarian. Kabocha, zucchini, asparagus, broccoli onion, shiitake.

spicy edamame, tamari, sesame chili oil. Vegan or vegetarian. Gluten-free.

Nori vegetable roll, tempura onion rings, garlic or wasabi mashers. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free.

Five shrimp, half order vegetable tempura.

Nori vegetable roll, quince, mango ginger sauce. Choice of white rice or black vanilla bean rice.

Nori vegetable roll, tempura onion rings, Choice white rice, Vanilla Black Bean Rice, or Wasabi Mashers

Vegan. Wheat noodles, kombu broth, shiitake, tofu, bok choy corn, chile pepper shreds, and bamboo shoots.

Dashi, soy, shiitake, bok choy, yam, kabocha, tofu, asparagus, scallions, naruto, shrimp tempura.

Thin wheat noodles, 12 hr broth pork belly, soft egg, scallions, shiitake bamboo shoots, bok choy, and togarashi. Spicy.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Dashi, soy, shiitake, bok choy, yam, kabocha, tofu, asparagus, scallions, naruto. Vegan.

Chicken stock/chasu pork/yuzu/ginger/ajitsuke egg/pork belly/kikurage/bamboo shoot/bean sprouts

Shiitake, corn, carrot, celery, broccoli, scallion sesame, and soybeans. Scrambled egg..

Shiitake, corn, carrot, celery, broccoli, scallion sesame, scrambled egg, and soybeans. Gluten free.

Shiitake, corn, carrot, celery, broccoli, scallion sesame, scrambled egg, and soybeans. Gluten free.

Chicken miso broth, pulled chicken, soft egg, corn kimchee, shiitake mushroom, and bamboo shoots.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Octopus sashimi, house kimchee, tart apple, sesame seeds.

Rice vinegar dressing, kelp, sesame seed. Vegan or vegetarian. Gluten-free.

Kelp, sesame seeds, rice vinegar dressing.

Octopus sashimi, cucumber, sunomono dressing, sesame seeds

Sesame seared tuna/ field greens/ arugula/Asian pear/figs/teardrop peppers/wafu ginger dressing. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness. Gluten-free.

Spicy aioli, avocado, seaweed salad, red onion, togarashi, habanero masago, sesame seed, sweet soy, fried leeks, crispy shallots. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free and spicy.

Tuna, salmon, albacore, hamachi, red onion, cucumber, heirloom tomato, mixed seaweed, Asian pear, gochujang sauce, nori, yuzu miso drizzle. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Kaiso seaweed/kelp/cucumber/red onion/tamari/yuzu juice/sesame seed/orange zest/sesame oil

Yuzu su miso/Asian pear/takuwan/mixed seaweed/cucumber/onion/scallion/togarashi

Mixed greens/daikon/radish sprouts/carrot/apple/ginger vinaigrette

Ponzu, sesame chili oil, crispy garlic, scallion. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free and spicy.

Roasted jalapeño, ponzu, sesame chili oil, lemon. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Spicy.

Lime, yuzu, pink salt, lime oil, cilantro, sciracha. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free and spicy.

Crispy rice tots/avocado/citrus/fried shallots/tobbiko/dynamite sauce/eel sauce. Hamachi/tuna/salmon.

Rice paper/tuna/Asian pear/sea greens/yakuwan/white ponzu/yuzu/chili/kaffir lime oil

Seared wagyu beef & fried quail eggs

Tuna, salmon, hamachi, white fish.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free.

Chef's choice and house tamago.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free.

Vegetable futomaki, five vegetable nigiri sushi. Vegan or vegetarian. Gluten-free.

Tuna, hamachi, salmon, shrimp, tamago, inari, sushi, rice, furikake, daikon, radish, sprouts, scallion.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free.

Eel sauce, sesame seed, sancho pepper.

Wasabi, red or black. Gluten-free.

Gluten-free. Red yuzu kojo.

Spiced sweet soy, quince. Gluten-free.

Gluten-free.

Gluten-free and spicy.

Gluten-free. Tosa sauce, spicy grated radish, scallion.

Shiso, yuzu kojo, lemon juice. Gluten-free.

Red yuzu kojo, lemon. Gluten-free.

Tosa sauce, wasabi. Gluten-free.

Wagyu beef nigiri features thinly sliced wagyu beef, typically seasoned with a hint of sea salt, resting atop sushi rice.

Tosa sauce, lime zest, scallion. Gluten-free.

Tosa sauce, lemon zest, scallion. Gluten-free.

Sweet soy, sesame seed.

Three pieces of tobiko, also known as flying fish roe, presented as a delicate sashimi dish.

Masago sashimi typically includes three pieces of smelt roe, served raw, often presented in a simple yet elegant manner to highlight its delicate taste.

Red Yuzu, kojo

Red yuzu kojo, lemon.

Tosa sauce, lime zest, scallions.

Eel Sauce, sesame seed, Sancho pepper

Shiso, yuzu kojo, lemon juice.

Sweet soy, sesame seeds.

Tosa sauce, lemon zest, scallion. Gluten-free.

Tosa Sauce, spicy grated radish, scallions

Fried garlic, scallion, chili oil, ponzu.

Gluten-free.

Three pieces of crab sashimi, typically consisting of raw crab meat, served without rice.

Cucumber, umeboshi, sesame seeds. Vegan or vegetarian. Gluten-free.

Yuzu miso sauce, sesame seed. Vegan or vegetarian. Gluten-free.

Sweet gourd, sweet soy, sesame seeds. Vegan or vegetarian.

Tempura asparagus, tempura crunch, sweet soy. Vegan or vegetarian.

Asparagus, inari, cilantro, pickled burdock, peanuts pickled daikon, lettuce, thai peanut sauce. Vegan or vegetarian. It contains nuts. Gluten-free.

Surimi, avocado, cucumber, sesame seeds.

Salmon, cream, cheese, cucumber, sweet soy, scallion. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Fried soft shell crab, surimi, lettuce, avocado, gobo cucumber, daikon sprouts, masago, sweet soy.

Cucumber, avocado, daikon sprouts, sesame seed. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free and spicy.

Cucumber, avocado, daikon sprouts, sesame seed. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free and spicy.

Avocado, cucumber, gobo, sesame, sweet soy.

Spicy tuna, avocado, sesame chili oil, ponzu. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Spicy.

Smoked salmon wrap, spicy scallop, asparagus, bacon, wasabi, tobiko, sriracha dots, spiced sweet soy. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free and spicy.

Surimi, cucumber, avocado, tuna, hamachi, salmon shrimp, shiso, ponzu sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Cucumber, shiso, thin lemon, salmon wrapped, sunomono sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free.

Spicy tuna, cucumber, avocado, tuna and albacore wrap, roasted Jalapeño ponzu, chili oil, scallion, sesame seed, habanero masago. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free and spicy.

White fish wrapped/shishito pepper/ avocado/cucumber/cilantro/sciracha/yuzu/lime oil

Tuna, avocado, mango, black sesame, sweet soy. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free.

Hamachi, cream cheese, cucumber, scallion, lime zest fried spring roll skin, wasabi tobiko, wasabi honey. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Shrimp tempura, spicy tuna, avocado, tuna sashimi, sriracha, red onions, crispy garlic, spicy yuzu dressing. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Spicy.

Shrimp tempura, crab, cucumber, avocado, Sancho unagi wrap, red tobiko, eel sauce, sesame seed.

BBQ freshwater eel, kampyo, cream cheese, eel sauce, sesame seeds.

Unagi, crunchy asparagus, cream cheese, wrapped with avocado, eel sauce, sesame seeds.

Unagi, asparagus, spicy tuna top, eel sauce, sesame seed. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Spicy.

Bacon, lettuce, tuna and tomato, soy paper, garlic aioli, furikake. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free.

Hamachi, mango, cream cheese, jalapeño, crispy sweet potato, sweet soy. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free and spicy.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness. Gluten-free and spicy. Hamachi, cucumber, scallion, cilantro, avocado wrap jalapeño slices, sriracha dots.

Surimi, cucumber, avocado, white fish, broiled with TNT sauce, sweet soy, sesame seeds, scallions. Spicy.

Spicy scallops/bacon/asparagus/smoked salmon/\nsweet soy/yuzu /tobbiko/sciracha \n

Freshly grated wasabi root typically mixed with soy sauce, offering a sharp, pungent flavor.

Extra wasabi typically includes freshly grated Japanese horseradish, adding a spicy kick to your dish.

Thinly sliced ginger pickled in vinegar, typically served to cleanse the palate and enhance meal flavors.

Soft and fluffy white rice, cooked to perfection.

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

Steamed black rice typically infused with vanilla bean, offering a subtle, aromatic flavor.

A tangy and spicy sauce, typically made with a blend of chili, garlic, and vinegar. Ideal for adding a kick to your favorite dishes.

A small container of sweet soy sauce, typically used as a dipping sauce or condiment.

Tamari gluten-free soy sauce, a wheat-free alternative, typically used to add traditional umami flavor to Japanese dishes.

A traditional Japanese sauce made from soy sauce, citrus juice, mirin, and rice vinegar, typically used for dipping or dressing.

Sweet chili sauce typically includes a blend of chilies and sweeteners, creating a balanced Japanese-style dipping sauce.

Classic chili sauce with a blend of spicy chili peppers and savory garlic. Commonly used in many sushi rolls.

A tangy, citrus-based sauce typically includes ingredients like lime juice, aji amarillo (yellow chili pepper), and a touch of soy sauce. Often used with seafood dishes.

Japanese soda pop available in lychee and melon flavors.

A refreshing blend of iced tea infused with the essence of ginger and sweet peach flavors.

Refreshing and invigorating iced green tea to quench your thirst and revitalize your senses.

Chia lemonade combines freshly squeezed lemon juice with water and is sweetened naturally, enhanced with the addition of chia seeds for a textural twist.