Geisha Mix Menu

Crispy and flavorful roll filled with egg and a savory blend of ingredients.

Japanese dumplings filled with a mix of pork and vegetables, pan-fried to achieve a delicate crisp.

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Crispy, Lightly Battered Shrimp Served- perfect for dipping

Whole soft shell crab, deep-fried and typically served with a ponzu sauce.

Crispy assortment of veggies lightly battered and fried

Deep fried burger with a spicy and savory filling, typically includes tuna, crab, and cream cheese, complemented by ponzu and eel sauce.

Steamed and salted young soybeans in the pod, a classic and healthy appetizer.

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Juicy grilled chicken glazed with a savory and slightly sweet teriyaki sauce.

Mushrooms served in a savory cup, typically includes a blend of finely chopped vegetables and herbs to complement the earthy taste of mushrooms.

Grilled salmon collar, typically served with a ponzu sauce for dipping.

Yellowtail kama, the collar of the fish, is lightly salted and typically grilled, served with ponzu sauce.

Baked mussel typically includes a topping of masago and a special sauce, often accompanied by a hint of spicy mayo.

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

Pan-fried pork, typically includes a blend of Asian spices and a hint of citrus, served in a light sauce.

Marinated and slow-cooked, typically accompanied by a blend of Asian spices and a hint of sweetness from a glaze or sauce.

Thick wheat flour noodles served in a savory broth, typically includes vegetables and may feature ingredients like fish cake or tempura.

Traditional Japanese broth with tofu, seaweed, and green onions. Comfort in a bowl.

Sliced raw tuna with a hint of garlic, served on top of vinegared sushi rice, typically includes a touch of wasabi.

Sliced raw salmon with a hint of lemon, typically includes a touch of seasoning, served atop a mound of sushi rice.

Sliced yellowtail served atop seasoned sushi rice, typically includes two pieces per order.

Thinly sliced raw white tuna served atop a bed of seasoned sushi rice.

Sliced albacore placed atop a compact bed of sushi rice, typically includes two pieces per serving.

A slice of raw red snapper, typically accompanied by a small amount of wasabi, served on a bed of seasoned sushi rice.

Sliced raw octopus, typically served on top of seasoned sushi rice, making for a traditional nigiri experience.

Masago nigiri features smelt roe delicately placed atop seasoned sushi rice, typically served in pairs.

Ikura nigiri features salmon roe atop seasoned sushi rice, typically served as individual pieces.

Sweet shrimp served atop sushi rice, typically presented as raw to highlight its natural sweetness.

Kani crab nigiri features hand-pressed sushi rice topped with a slice of imitation crab meat, typically enjoyed in two pieces.

Sliced halibut, often enjoyed for its delicate texture, served atop seasoned sushi rice.

Sliced raw oysters delicately placed on top of seasoned sushi rice, often accompanied by a hint of wasabi.

Scallop nigiri typically includes thinly sliced raw scallops on a bed of vinegared sushi rice.

Shrimp nigiri features raw shrimp delicately placed atop seasoned sushi rice, typically served in pairs.

Uni nigiri features sea urchin delicately placed atop seasoned sushi rice, typically enjoyed for its unique taste and texture.

Succulent slices of salmon belly, known for its rich texture, are gently placed atop a mound of seasoned sushi rice, offering a traditional nigiri experience.

Eel nigiri typically consists of sushi rice topped with a slice of eel, often accompanied by a drizzle of eel sauce and a sprinkle of sesame seeds.

In: cream cheese; shrimp tempura. Top: salmon. Sauce: eel sauce.

In: California. Out: cream chasse, baked mayo, eel sauce.

In: crab, cream cheese. Out: salmon, eel sauce.

In: crab meat, cucumber. Out: crab meat. Sauce: yum yum.

In : cream cheese, unagi. Out: unagi, eel sauce.

In: spicy crab, cream cheee, avocado. Out: spicy mayo, eel sauce,

In: crab, cucumber, avocado. Out: eel sauce.

Krab, avocado, and cucumber wrapped in a nori sheet, forming a handheld temaki cone.

Salmon, avocado, and cucumber, wrapped in seaweed. May contain raw ingredients.

Crispy shrimp tempura wrapped in seaweed with cucumber, avocado, and a drizzle of eel sauce, forming a traditional Temaki hand roll.

Crispy salmon skin, cucumber, and sushi rice, typically includes a touch of eel sauce, all wrapped in a nori cone.

Smoked salmon, cream cheese, and cucumber, hand-rolled in seaweed and rice, reflecting a classic Temaki presentation.

In: none. Out: none. Sauce: none.

Yam tempura encased in sushi rice and seaweed, often garnished with sesame seeds and a drizzle of kabayaki sauce.

Shrimp tempura, cucumber, and avocado, typically rolled in sushi rice and seaweed, garnished with eel sauce.

Salmon, cream cheese, and cucumber rolled in seasoned rice and nori

Features salmon and avocado, typically accompanied by cucumber and masago, wrapped in seaweed and rice.

Fresh salmon wrapped in sushi rice and nori, often accompanied by cucumber and avocado.

Raw tuna encased in sushi rice and seaweed, reflecting traditional sushi preparation methods.

Spicy crab meat mixed with spicy mayo, wrapped in seaweed and sushi rice.

Eel, cucumber, and avocado, typically wrapped in seaweed and sushi rice, then topped with eel sauce.

In: soft shell crab,crab meat, cucumber, kai water. Out: avocado. Sauce: spicy mayo, eel sauce.

In: cream cheese, carb meat, shrimp tempura. Out: fresh tuna, avocado, crunch bread. Sauce: eel.

In: Spicy Crab; Spicy Soft Shell Crab. Out: Mayo; Deep Fried Salmon. Sauce: Eel Sauce.

In: Crab Meat,Shrimp Tempura. Out: Salmon,Crab Steak. Sauce: Spicy Mayo.

In: Soft Shell Crab, Crunched Bread. Out: none. Sauce: Spicy May, Eel Sauce.

In: Carne Asada, Cucumber. Out: Avocado. Sauce: Hot Salsa Verde, Pico de Gallo.

In: Chicken, Cucumber. Out: Avocado. Sauce: Chicken Teriyaki Sauce.

In: Shrimp; Eel Sauce, Avocado. Out: Salmon. Sauce: Eel Sauce, Spicy Mayo, Crunched.

In: Crab Stick, Shrimp, Avocado. Out: none. Sauce: Yum Yum Sauce.

In: Shrimp Tempura, Eel. Out: Salmon, Green Onions. Sauce: Spicy Mayo, Eel Sauce.

In: Shrimp Tempura, Cucumber; Crab Meat. Out: Spicy Tuna. Sauce: Eel Sauce, Spicy Mayo.

In: Spicy Tuna, Cucumber. Out: Salmon, Tuna, Yellowtail, Jalapeños. Sauce: Spicy Garlic Ponzu.

In: Shrimp Tempura, Cucumber, Crab Meat. Out: Spicy Tuna, Yellowtail. Sauce: Spicy Garlic Ponzu Sauce.

In: Cream Cheese, Avocado, Salmon. Out: Avocado, Salmon. Sauce: none.

In: California Base. Out: Salmon. Sauce: none.

In: California Base; Top Fresh Tuna. Out: Fresh Tuna. Sauce: none

Thin slices of fresh, raw salmon, typically accompanied by soy sauce and wasabi for dipping.

Thinly sliced raw yellowtail, typically served as a delicately prepared dish highlighting its natural flavors.

Thinly sliced red snapper, typically served raw to highlight its delicate flavor and texture.

A small assortment of 10 pieces of sashimi, selected by the chef, typically includes a variety of fish.

Medium sashimi typically includes an assortment of 15 pieces of raw fish, selected by the chef.

A generous assortment of chef-selected slices of raw fish, offering a diverse range of flavors and textures.

Yellowtail carpaccio typically consists of thinly sliced yellowtail, garnished with jalapeño, and drizzled with ponzu sauce.

Thinly sliced raw tuna, typically accompanied by a delicate dressing of ponzu sauce, and garnished with scallions and radish sprouts.

Crispy Coated, Soft-Centered Ice Cream Delight

Pistachio, vanilla, strawberry.

Grilled onion, carrots, celery, green and red bell pepper, zucchini, and broccoli, typically seasoned with a light sauce.

New York steak, 8 oz, cooked on a hibachi grill, typically includes teriyaki sauce and a selection of vegetables.

Expertly seared 8 oz beef tenderloin, typically includes a blend of spices and sauces, served hibachi style.

Salmon fillet grilled with a hint of garlic butter, typically includes a touch of teriyaki sauce.

Grilled shrimp, typically includes a mix of vegetables such as broccoli, zucchini, carrots, and onions, served over fried rice.

Calamari steak, typically 8 oz, grilled hibachi style, often accompanied by a garlic butter sauce.

Scallops, typically grilled on a hibachi, accompanied by a light seasoning to enhance their natural sweetness.

Two pieces of lobster, expertly grilled with a mix of vegetables typically including broccoli, zucchini, carrots, and onions, accompanied by fried rice.

Grilled New York steak paired with chicken, shrimp, salmon, and calamari, typically includes a side of fried rice and cabbage with a hint of teriyaki sauce.

A 5 oz New York steak, typically seared and served with a blend of sauces, catering to younger palates.

Tender beef typically served with a mild sauce, suited for younger palettes, and accompanied by a simple vegetable.

Grilled salmon, typically accompanied by a simple, child-friendly garnish, drawing on common elements like rice or vegetables.

Hibachi-grilled filet mignon, shrimp, and scallops, typically accompanied by fried rice and cabbage.

Seared filet mignon and lobster, typically includes a blend of vegetables, all prepared hibachi style.

Seared filet mignon paired with succulent lobster and shrimp, typically served with a selection of stir-fried vegetables and noodles.

Tender filet mignon and succulent lobsters paired with seared scallops, typically served with fried rice and a medley of grilled vegetables.

New York steak and scallops, seared on a hibachi grill, typically accompanied by mixed vegetables.

Seared filet mignon and scallops, typically served with a homemade teriyaki sauce.