Eight Sushi Lounge Menu

Yellowtail with almond wasabi, honey yuzu marmalade and sweet ponzu

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

Fried seaweed taco shells, spicy tuna, avocado, seaweed salad, japanese tartar, tobiko

Crispy spicy tuna, crunchy baked scampi

"MUST TRY" Maguro, red onion, truffle mayo

"MUST TRY" Sake kunsei, cream cheese, honey, capers

"MUST TRY" King crab, mayo, peppers

MUST TRY" Arugula, lychee, peppers

"MUST TRY" Walu, butter garlic, serrano peppers

Bluefin otoro, foei gras, poached egg

Spicy Tuna, pine nuts, wasabi mayo, sweet soy reduction

Buttery toast, mushroom, A5 wagyu, sturgeon caviar

Salmon, truffle salt, jalapeno sauce, cilantro oil

Ocean trout, tomatoes, sweet red onion, avocado, yuzu dressing

Lightly battered oysters, Japanese tartar sauce

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

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

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 puree, tobiko

Spicy toro, shrimp tempura, topped with seared crabstick 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

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

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

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

Miso glazed Chilean sea bass served alongside seasonal vegetables, sweet chili paste, on a bed of grilled rice

Grilled salmon with teriyaki glaze on a bed of grilled rice

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

Ribeye steak glazed with miso compote served alongside seasonal vegetables

Pan seared scallops alongside seasonal vegetables in simmering sesame dressing

Grilled Chicken teriyaki with sweet soy reduction served alongside seasonal vegetables

(GOLD/DIAMOND) Chef’s choice of sashimi platter made to perfection

Chef’s choice of “Eight’s” signature nigiri (2pcs each)

(TUNA) Sesame oil, fried leeks

(SALMON) Yuzu, aonori

(SALMON BELLY) Seared, capers, truffle sea salt

(YELLOWTAIL) Red jalapeno salsa, black lava salt

(SMOKED SALMON) Truffle aioli, lotus chip

(ESCOLAR) Miso, garlic chip

(JAPANESE SNAPPER) Shiso leaf, yellow tomato reduction

(FLOUNDER) Shiso, Shio konbu, lemon vinaigrette

(STRIPED JACK) Jalapeno sauce

(SQUID) Sesame oil, lightly seared, spicy caviar, shiso leaf

(MACKEREL) Lightly seared, wasabi, scallion

(BABY YELLOWTAIL) Grape tomato, yuzu

(OCTOPUS) Serrano pepper, jalapeno sauce

(WILD SCALLOPS) Seared, spicy caviar

(SWEET EGG) Baked, furikake

(SEA URCHIN) Seared, kizami wasabi

(FOIE GRAS) Seared, uni on top

(MEDIUM FATTY TUNA) Gold flakes, caviar

(FATTY TUNA) Seared, truffle oil

(ALASKA) Butter, salt & pepper

(A5 JAPANESE WAGYU, MIYAZAKI, JAPAN) Seared

(ALBACORE) Seared, fried shallot, balsamic vinaigrette

(GOLDEN EYES RED SNAPPER) Jalapeno sauce

(EEL) Sweet soy reduction, sesame seed

(SWEET SHRIMP) Caviar, with fried head

(SHRIMP) Spicy miso

(SURF CLAM) Lemon vinaigrette

Spicy aioli, tobiko, scallion

(SALMON ROE)

Ginger dressing

Grated wasabi root

Cucumber topped with kani kama and sweet ponzu sauce

Cucumber topped with kani kama, 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