Gintei Japanese restaurant Menu

14 Pieces of premium fish

Chef's premium choice

Skipjack tuna lightly seared on the outside.

Bingjo tuna lightly seared on the outside.

Halibut thinly sliced accompanied by ponzu or truffle oil.

Lightly seared salmon on a bed of microgreen and yuzu miso dressing.

Ocean trout.

King salmon.

Yellowtail.

Bluefin tuna.

Bluefin tuna medium belly.

Bluefin tuna 80% - 90% fat.

Salmon roe.

Salmon roe.

Grilled eel.

Sweet shrimp with fried head.

Piece of fish.

Piece of fish.

Piece of fish.

Piece of fish.

Piece of fish.

Hokkaido scallop

Sweet shrimp

Horse mackerel

Salmon and ikura over sushi rice.

Fresh premium-grade bluefin tuna mixed with avocado, seaweed, tobiko and serrano pepper on a bed of sushi rice. Spicy.

Real red crabmeat, avocado, and cucumber.

Crispy salmon skin, cucumber, and vegetables.

Shrimp tempura, cucumber, green onion, avocado, tobiko, and creamy wasabi sauce.

Fried soft shell crab, avocado, cucumber, tobiko, and creamy wasabi sauce.

Shrimp tempura topped with BBQ eel, avocado, tobiko, and house eel sauce.

Tuna belly and green onions.

Yellowtail and green onions.

Rolled sushi made by rolling raw sashimi-grade tuna in seasoned rice and nori seaweed sheet

Spicy tuna and cucumber.

Tempura shrimp roll topped with assorted fish, tobiko, and house special sauce.

Assorted fish avocado and tobiko topped with wakame salad, house special sauce.

Spicy tuna and scallion topped with scallops, tobiko, creamy wasabi, and spicy sauce.

Spicy tuna and avocado topped with salmon, tuna, tobiko, with creamy wasabi and hot sauce.

Cucumber.

Plum and cucumber.

Pickled radish.

Cooked Japanese squash.

Cooked Japanese mushroom.

Vegetable tempura roll with soy wrap.

Fried soft tofu in a dashi broth.

Fried chicken.

Braised pork belly with sweet soy sauce and sake.

Grilled mackerel with salt.

Grilled wagyu medium rare

2 pieces of prawns, scallops, and seasonal fish.

3 pieces.

Sliced cucumber and seaweed with dressing. Add protein for an additional charge.

Steamed monk-fish liver.