Eight Sushi Lounge Menu

Spicy yellowtail and spicy salmon with creamy avocado lime.

Butter garlic sauce walu with, red tobiko, serrano pepper, Japanese rice crackers.

Truffle aioli, slivers of sweet red onion, truffle oil.

Avocado, spicy bluefin tuna, wasabi aioli, and sweet soy reduction.

Bed of rice, spicy tuna, shiso leaf, sunny side up quail egg.

Crispy spicy tuna, crunchy baked scampi.

Fried seaweed taco shells, spicy tuna, avocado, seaweed salad, Japanese tartar, tobiko.

Bluefin otoro, foie gras, poached egg.

Spicy tuna, pine nuts, wasabi mayo, sweet soy reduction.

Grilled yellowtail cheekbone with balsamic vinaigrette and ponzu served alongside hajikami.

French green bean tempura, truffle aioli.

Mixed seasonal vegetable tempura.

Pan fried pork dumplings, house special made sauce.

Grilled salmon with teriyaki glaze on a bed of grilled rice.

Grilled chicken teriyaki with sweet soy reduction served alongside seasonal vegetables.

Thin egg noodles bathed in semi spicy broth, ground pork, chili oil, braised pork belly, farm raised soft boiled egg, scallions, and broccolini. (Limited quantity).

Ribeye steak glazed with miso compote served alongside seasonal vegetables.

Pan seared scallops alongside seasonal vegetables in simmering sesame dressing.

Gold/diamond. Chef’s choice of sashimi platter made to perfection. Optional 1 oz sturgeon caviar for an additional charge.

Chef’s choice of “eight’s” signature nigiri 2 Pieces each .individual pieces for an additional charge.

Sesame oil, fried leeks.

Yuzu, aonori.

Seared, capers, truffle sea salt.

Red jalapeño salsa, black lava salt.

Truffle aioli, lotus chip.

Miso, garlic chip

Shiso leaf, yellow tomato reduction.

Shiso, Shio kombu, lemon vinaigrette.

Jalapeño sauce.

Sesame oil, lightly seared, spicy caviar, shiso leaf.

Lightly seared, wasabi, scallion.

Grape tomato, yuzu.

Serrano pepper, jalapeño sauce.

Seared, spicy caviar.

Baked, furikake.

Seared, uni on top.

Gold flakes, caviar.

Seared, truffle oil. Optional sturgeon caviar on top for an additional charge.

Seared.

Seared, fried shallot, balsamic vinaigrette.

Jalapeño sauce.

Sweet soy reduction, sesame seed.

Caviar, with fried head.

Spicy miso.

Lemon vinaigrette.

Spicy aioli, tobiko, scallion.

Sake kunsei, cream cheese, honey, capers.

King crab, mayo, peppers.

Arugula, lychee, peppers.

Walu, butter garlic, serrano peppers.

A5 wagyu, mushroom, sturgeon caviar.

Salmon, truffle salt, Jalapeño sauce, cilantro oil.

Baby yellowtail, slivers of serrano, jalapeño and cilantro sauce, iced ponzu.

Slightly seared king salmon, miso glazed, serrano pepper, black caviar.

Crispy rice, spicy tuna, serrano pepper, truffle.

Pressed sushi rice, baby lobster, shrimp, crunch, masago, scallion, serrano pepper, truffle aioli, yuzu wasabi.

Spicy salmon and crunch inside, seared tuna, avocado, serrano pepper,sliced mango, mango purée, tobiko.

Spicy toro, shrimp tempura, topped with seared crab stick and smoked salmon, sesame, tobiko, scallions.

Soft shell crab tempura and cucumber rolled with avocado and spicy tuna topped with tobiko crunch.

Spicy tuna and cucumber rolled with layers of avocado, fresh tuna, grape tomato, and serrano pepper dipped in sweet ponzu.

Jumbo prawns tempura rolled with seared tuna, avocado, and tobiko.

Spicy yellowtail and crunch, topped with escolar, tuna, miso, rice pearl and serrano pepper.

Fried sweet cream cheese filling rolled with spicy tuna drizzled with wasabi infused mayo and sweet soy reduction.

Shrimp tempura and crab salad inside, topped with seared scallops in butter garlic sauce, yuzu wasabi, serrano pepper.

Crab salad and tempura crunch topped with marinated seared filet mignon, masago, scallions.

Salmon, escolar and cucumber inside, topped with salmon, mango, avocado, wasabi aonori, fried serrano pepper, tobiko.

Pressed sushi rice, spicy salmon, tuna and yellowtail slight seared. Topped with tempura crunch, masago, tobiko and scallions.

Cucumber topped with kanikama, ebi, tako and sweet ponzu sauce.

Romaine lettuce, mix springs, crab salad, spicy conch, and slices of spicy Thai chili, topped with salmon skin chips.

Steamed tofu, seaweed, & scallions in miso broth.

Ginger dressing.

Grated wasabi root.