Hana Japanese Bistro Menu

Fresh tuna with a tantalizing spicy kick, wrapped in seaweed and rice.

Pan fried dumplings served with light spicy vinegar sauce.

Green soy-bean lightly salted.

Fresh salmon and creamy avocado wrapped in seasoned rice and nori, garnished with pickled ginger and radish.

Thinly sliced salmon atop vinegared rice, garnished with a hint of wasabi.

Yellow tail, cilantro, crispy shallot, avocado, cucumber, and miso tamari sauce.

Crispy shrimp tempura paired with cucumber, wrapped in seasoned sushi rice and seaweed, served with pickled ginger and wasabi.

Tempura shrimp, cream cheese, avacado, topped with crunchy, salmon and spicy sauce

California roll topped with assorted fish.

Sweet potato tempura wrapped in seaweed and rice, typically includes a topping of eel sauce.

A crisp, refreshing taste you know and love with zero calories.

Sprite mixed with grenadine syrup, garnished with a cherry, inspired by the classic Shirley Temple beverage.

The cold, refreshing, sparkling classic that America loves.

Freshly squeezed apple nectar, packed with the tart and sweet essence of ripe apples.

A harmonious blend of lemonade and unsweetened iced tea, inspired by traditional Japanese infusions.

Effervescent Club Soda: Crisp, Refreshing, Perfectly Carbonated

Pure cranberry juice, typically served in a glass.

Unique blend of 23 flavors, carbonated soft drink.

'Refreshing blend of leaves, providing a soothing and invigorating experience for tea lovers.'

A carbonated soft drink from Japan, presented in a distinctive glass bottle with a traditional marble stopper, flavors subject to availability.

Japanese carbonated soft drink featuring a sweet melon flavor, traditionally served in a glass bottle with a marble seal.

Japanese carbonated soft drink featuring grape flavor, served in a distinctive glass bottle with a traditional marble stopper.

A Japanese carbonated soft drink with a refreshing orange flavor, sealed with a traditional marble stopper in a glass bottle.

Crisp and refreshing hydration

The cold, refreshing flavors of lemon and lime, perfectly blended.

Refreshing Unsweetened Pure Tea – Perfect for a Simple, Natural Refreshment

Refreshing citrus beverage.

Classic citrus refreshment.

Thinly sliced fresh salmon, tuna, and white fish served with garnishes of cucumber, radish sprouts, and shiso leaf.

Green soy-bean lightly salted.

Assorted vegetables, typically including sweet potato, onion, and broccoli, lightly battered and deep-fried.

Assorted vegetables wrapped in a thin pastry, deep-fried until crisp, typically accompanied by a sweet chili sauce.

Lightly steamed shrimp dumplings served with dumpling sauce.

Gently fried bean curb vinegar sauce.

Shrimp lightly battered and fried, typically includes a selection of vegetables.

Fried sould with light salt.

Marinated deep fried chicken with spicy sauce.

Thinly sliced beef rolled with scallions, typically served with teriyaki sauce.

Crispy pancake and curry chicken dipping sauce.

Spring roll stuffed with pork and taro served with lettuce and dipping sauce.

Flavorful rice dish prepared to perfection, showcasing an ideal complement for any meal.

Stuffed pork dumplings with wasabi flavor.

Tuna prepared in a style that typically includes a blend of spices and seasonings, served as a unique appetizer.

Wholesome brown rice to complement your meal.

Traditional fermented Korean side dish, bursting with spicy and tangy flavors.

Deep friend pacific oyster with tou katsu sauce.

Deep-fried dumplings filled with a blend of shrimp and pork, typically served in portions.

Original assorted seafood served with cucumber and with light vinegar sauce.

Four pieces of sushi, each featuring a different selection of fish atop vinegared rice, as chosen by the chef.

Deep-fried tofu typically served with a tangy and savory dipping sauce.

Broiled seafood baked with dynamite sauce.

Deep-fried soft shell crab, typically accompanied by a special ponzu sauce.

Served with sesame dressing.

Julienne green papaya, carrot, and mango topped with ground peanuts, served with chili lime vinaigrette dressing.

Mixed green salad topped with ginger dressing.

Sliced avocado atop a bed of crisp greens, typically garnished with almonds and pumpkin seeds, served with a ginger dressing.

Black mussel and spaghetti seaweed soup typically includes tender mussels and spaghetti-like seaweed in a savory broth, garnished with sesame seeds.

Red soy bean soup with tofu, scallions, seaweed and mushrooms.

Asparagus, enoki, and green salad with balsamic yuzu dressing.

Served with white balsamic vinaigrette.

Crystal Clear Broth: Light and Aromatic

A savory broth typically includes various types of fish, complemented with vegetables and seasoned with traditional Japanese flavors.

Fatty tuna on top of sushi rice, typically includes two pieces.

Tuna paired with avocado, cucumber, and a drizzle of ponzu sauce, served atop sushi rice.

Yellowtail su typically includes fresh slices of yellowtail atop sushi rice, served as individual pieces.

Served with a delicate slice of eel atop sushi rice, typically accompanied by a light brushing of eel sauce.

Fatty yellowtail sushi, typically includes a rich, buttery slice of yellowtail on top of sushi rice.

Scallop su typically consists of fresh scallop, served on top of sushi rice, often prepared in a simple and traditional manner.

Fatty salmon su features rich, succulent slices of salmon belly atop sushi rice, typically prepared to highlight the natural flavors.

Salmon roe atop sushi rice, often served in gunkan maki style to hold the roe in place.

Fresh sea urchin, typically served over sushi rice, forming a delicate and traditional Japanese sushi experience.

Blue fin tuna su typically features thinly sliced blue fin tuna atop sushi rice, often accompanied by a delicate touch of sushi sauce.

Egg custard su typically consists of a sweet and savory steamed egg custard, gently placed atop sushi rice, usually served in pairs.

Red snapper su typically consists of thinly sliced red snapper, delicately placed atop seasoned sushi rice.

Flying fish roe, typically served atop sushi rice, may contain raw ingredients.

Black tuna sushi, typically consisting of fresh tuna on sushi rice, served in two pieces.

Sliced octopus atop sushi rice, typically served in pairs.

Mackerel su typically features marinated mackerel atop sushi rice, often accompanied by a hint of wasabi.

Sweet shrimp, often referred to as ama ebi, gently laid atop sushi rice, typically served in pairs.

Bean curd skin wrapped around sushi rice, typically includes a variety of vegetables.

Shrimp atop sushi rice, often accompanied by a hint of sushi vinegar or sauce.

Sliced abalone with sushi rice, typically includes a touch of Japanese vinegar sauce.

Albacore tuna atop sushi rice, typically served in pairs. This dish may include raw ingredients.

Crab stick su typically includes sushi rice topped with a piece of crab stick, often wrapped in seaweed.

Fluke su typically includes thinly sliced fluke atop sushi rice, often served with a dash of vinegar.

Sea eel served atop sushi rice, typically includes a sweet soy-based sauce.

Smoked salmon atop vinegared sushi rice, typically includes a hint of wasabi.

Squid su typically includes thinly sliced raw squid, often served with a side of sushi rice.

Sliced surf clam atop a small mound of sushi rice, typically presented as nigiri sushi.

Flying fish roe served on top of sushi rice, typically includes two pieces.

Fermented soybean sushi typically includes a topping of natto over sushi rice, served in two pieces.

Snow crab su typically includes tender snow crab meat served in a style that respects traditional sushi preparation methods.

Thinly sliced raw salmon, typically accompanied by a unique sauce or garnish to enhance the flavor.

Slices of raw tuna, typically accompanied by soy sauce, wasabi, and a garnish of radish sprouts.

Thin slices of fatty salmon, typically served raw to highlight its rich flavor.

Yellowtail sashimi, often referred to as Hamachi, consists of delicately sliced raw fish, traditionally served without rice.

Thinly sliced bluefin tuna, typically served with soy sauce, wasabi, and a garnish of fresh herbs.

Thinly sliced abalone, served raw, typically includes a delicate balance of its natural sweetness and oceanic flavors.

Thinly sliced albacore tuna, typically served raw, highlighting its delicate texture and mild flavor.

Bean curd skin sashimi typically includes thinly sliced tofu skin, served without rice, offering a unique texture and subtle flavors.

Thinly sliced black tuna, typically served with soy sauce, wasabi, and a garnish of fresh herbs.

Crab stick sashimi, often referred to as kani, is thinly sliced imitation crab meat, served in the traditional sashimi style without rice.

Eel sashimi typically includes thinly sliced eel, prepared to highlight its natural flavors, served without rice.

Steamed Japanese egg custard, often incorporating a blend of delicate flavors and textures.

Thinly sliced yellowtail tuna, typically served without rice, highlighting its rich texture and taste.

Thinly sliced fluke, typically served raw and without rice, highlighting its delicate texture and mild flavor.

Green mussels, typically served raw and enhanced with a selection of traditional Japanese sauces and condiments.

Mackerel sashimi, typically served as thinly sliced raw fish, without rice, focusing on the fresh, delicate flavors of the mackerel.

Thin slices of octopus, traditionally prepared and served without rice, highlighting its natural taste and texture.

Freshly sliced red snapper, typically served raw in traditional Japanese sashimi style.

Salmon roe sashimi, often referred to as Ikura, is served raw and may be accompanied by traditional garnishes like seaweed and daikon radish.

Thinly sliced raw scallops, typically served with a garnish to enhance the delicate flavors.

Slices of sea eel, typically served without rice, highlighting its unique texture and taste.

Sea urchin sashimi, typically includes fresh, raw sea urchin without rice, served in traditional Japanese style.

Thinly sliced shrimp, typically served without rice, offering a simple yet traditional sashimi experience.

Thinly sliced smoked salmon, typically served without rice, highlighting its unique texture and smoky flavor.

Snow crab sashimi typically includes thinly sliced snow crab meat, served without rice.

Squid sashimi, expertly sliced to highlight its natural texture, typically includes fresh squid without rice. Consuming raw seafood may increase your risk of foodborne illness.

Thin slices of surf clam, typically served raw as part of traditional Japanese sashimi.

Ama ebi. Typically includes delicate slices of raw sweet shrimp, served without rice.

White tuna sashimi, typically served with a garnish of ginger, wasabi, and soy sauce. This dish may contain raw ingredients.

Wasabi tobiko sashimi typically includes flying fish roe with a hint of wasabi, served without rice.

Fermented soybeans, typically served as a simple, yet traditional Japanese dish, often enjoyed for its unique taste and texture.

Fly fish roe, also known as Tobiko, typically served as a delicately prepared sashimi, offering a unique taste and texture.

Crispy shrimp tempura paired with cucumber, wrapped in seasoned sushi rice and seaweed, served with pickled ginger and wasabi.

Fresh tuna with a tantalizing spicy kick, wrapped in seaweed and rice.

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

Eel and avocado wrapped in sushi rice and seaweed, typically includes a drizzle of eel sauce.

Sweet potato tempura wrapped in seaweed and rice, typically includes a topping of eel sauce.

Spicy salmon, cucumber, and avocado, typically rolled with sushi rice and seaweed, garnished with spicy mayo.

Avocado and tuna wrapped in sushi rice and seaweed, typically includes sesame seeds.

Yellowtail and scallion, wrapped in seaweed and sushi rice, often served in cut pieces.

Salmon, avocado, and cucumber wrapped in seaweed and sushi rice, typically served with a side of soy sauce.

Spicy scallop, cucumber, and green onion, typically includes spicy mayo and tobiko, rolled in seaweed.

A sushi roll combining elements typically found in mountain-themed rolls, such as tempura components, spicy seafood mix, avocado, and possibly a drizzle of eel sauce and spicy mayo.

Crispy salmon skin, cucumber, and a touch of eel sauce, rolled with sushi rice and seaweed.

Fresh avocado wrapped in seasoned rice and seaweed, a vegetarian delight.

Shrimp tempura, avocado, and cucumber, typically includes a topping of spicy tuna, eel sauce, and a sprinkle of crunchy tempura flakes.

Fresh salmon wrapped in rice and seaweed.

Avocado and cucumber wrapped in sushi rice and seaweed, a classic combination for a refreshing roll.

Eel and cucumber wrapped in sushi rice and nori, typically includes a drizzle of eel sauce.

Fresh cucumber wrapped in seasoned rice and seaweed, a delightful vegetarian choice.

Avocado, cucumber, mango, asparagus, and paprika, rolled with sushi rice and seaweed.

Ume shiso roll combines pickled Japanese plum and fresh shiso leaf, wrapped in sushi rice and seaweed.

The hanapeno roll, a maki variation, typically includes a unique blend of spicy elements and seafood, wrapped in seaweed and rice, possibly accented with avocado or cream cheese.

Fresh asparagus in a delicate sushi roll, a light and refreshing choice.

Fermented soybeans (natto) wrapped with shiso leaf, scallion, and sesame seeds, served as a 6-piece roll.

Traditional Japanese pickled daikon in sushi roll form.

Typically consists of sushi rice wrapped in nori (seaweed), often including ingredients such as vegetables, fish, or seafood.

Shrimp and cucumber roll, typically includes rice and seaweed, garnished with a subtle blend of spices.

Crab and cucumber rolled with sushi rice and seaweed, typically includes a hint of avocado.

Typically includes crabmeat, tamago (sweet egg), cucumber, avocado, and pickled radish, wrapped in seaweed with rice.

Salmon, spicy mayo, and cucumber, wrapped in a seaweed cone.

Fresh tuna mixed with a spicy sauce, typically includes cucumber and sesame seeds, served as a traditional, cone-shaped hand roll.

Fresh salmon and creamy avocado, typically wrapped in sushi rice and seaweed to form a hand roll.

Shrimp tempura, avocado, and cucumber, wrapped in seaweed and rice, forming a cone-like temaki.

Yellowtail and scallions, wrapped in seaweed, typically includes sushi rice. This item contains raw or undercooked ingredients.

Roasted eel and avocado, typically wrapped in seaweed with sushi rice, garnished with sesame seeds and a drizzle of eel sauce.

Salmon, cucumber, and avocado, wrapped in seaweed to form a cone-like hand roll, typically includes fish eggs.

Fresh asparagus wrapped in seaweed with sushi rice, typically includes a hint of wasabi for flavor.

Avocado and cucumber wrapped in seaweed with sushi rice, served in a cone shape.

Creamy avocado nestled in sushi rice, delicately wrapped in a crisp nori sheet, forming a traditional Temaki hand roll.

Imitation crab, avocado, and cucumber, wrapped in a seaweed cone, forming a traditional Japanese temaki.

Crab and cucumber, typically wrapped in a seaweed cone, embodying the essence of a traditional Temaki hand roll.

Cucumber and sushi rice wrapped in a nori cone, embodying a classic Temaki experience.

Eel, cucumber, and avocado, typically includes a drizzle of eel sauce, wrapped in seaweed.

Jalapeño and a blend of undisclosed ingredients, wrapped in a seaweed cone.

Temaki featuring a selection of ingredients, typically wrapped in a seaweed cone, following the traditional hand roll style.

Temaki featuring a combination of seafood, avocado, and cucumber, typically wrapped in seaweed and accented with a variety of sauces.

Temaki featuring smoked salmon, cream cheese, and avocado, wrapped in a crisp seaweed cone with sushi rice.

Crispy salmon skin, cucumber, and scallion, wrapped in seaweed.

Shrimp and cucumber hand roll, typically includes a spicy sauce, wrapped in seaweed.

Sweet potato hand roll, typically includes tempura sweet potato wrapped in seaweed, often topped with eel sauce.

Tuna and avocado, typically wrapped with sushi rice in a seaweed cone, following the traditional Temaki hand roll style.

Hand-rolled temaki featuring pickled Japanese plum (ume) and shiso leaf, wrapped in a crisp seaweed cone.

Assorted fresh vegetables and seasoned rice, delicately wrapped in a seaweed sheet, forming a hand-held temaki cone.

Fermented soybeans, typically accompanied by scallion and sesame seeds, wrapped in a seaweed cone.

Temaki featuring Japanese pickled radish, wrapped in a cone-shaped seaweed.

Soft-shell crab tempura, cucumber and flying fish roe, cut into five pieces.

Fried with smoked salmon, cream cheese and avocado.

Salmon, cream cheese, scallion, spicy tuna, and yellow tail on top, cut into eight pieces.

Spicy tuna roll with cooked salmon and dynamite sauce.

Lobster tail tempura, cucumber, avocado, flying fish roe with spicy sauce, cut into five pieces.

Salmon, eel, cilantro, crispy shallot, avocado, cucumber, dalkon radish with macadamia nuts and miso.

Crab, avocado and cucumber topped with eel and avocado.

Shrimp tempura and mango, typically includes avocado, wrapped in seaweed and topped with a sweet mango sauce.

Yellow tail, scallion and mango sauce, spicy mayo, avocado, eel with tobiko topped with macadamia nuts.

Baked yellowtail and eel, typically includes a spicy mixture, wrapped in rice and seaweed, served with eel sauce.

Eel and avocado, topped with macadamianuts.

Incorporates a blend of savory fillings, typically wrapped in seaweed and rice, and may feature a unique combination of seafood, accented with creamy or spicy toppings.

Shrimp tempura, spicy tuna, cucumber, and avocado, wrapped with cream cheese in soy paper.

Cooked tuna, lightly spicy mayo, cucumber and mango sauce.

Baked spicy yellow tail with cream cheese.

Lion eye broiled with dynamite sauce.

Crispy flat bread rolled with spicy tuna and avocado.

Tempura shrimp, cream cheese, and cucumber, typically includes a light coating of crispy tempura batter.

Salmon and fermented soybeans (natto) rolled with avocado, typically presented in a sushi roll format.

Eel and cucumber topped with avocado.

Spicy crab, tuna, and salmon with mango and crunchy toppings, typically includes a variety of sauces to enhance the flavors.

Tempura snapper, crab meat, and avocado, topped with eel and jalapeño, drizzled with spicy sauce.

Chicken tempura, cucumber, and avocado, typically includes eel sauce.

Eel temp, asparagus, and mayo.

Spicy tuna with cream cheese and flying fish egg roe.

Julienne green papaya, carrot, and mango topped with ground peanuts, served with chili lime vinaigrette dressing.

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

Tender Squid tossed in crisp vegetables

Chopped tuna with onions and poke sauce.

Grilled yellowtail collar, typically served with a side of ponzu sauce for dipping.

Seared salmon slices, typically served with a ponzu sauce and garnished with green onions.

Yellow tail, cilantro, crispy shallot, avocado, cucumber, and miso tamari sauce.

Tempura shrimp, cream cheese, avacado, topped with crunchy, salmon and spicy sauce

Tuna, yellow tail, real crab, avocado, fish eggs, daikon radish, and miso tamari sauce.

Fresh salmon and asparagus with tempura flakes and spicy mayo.

Soft shell crab tempura, cilantro, cucumber, daikon radish, flying fish roe, miso tamari sauce, cut into five pieces.

Tempura shrimp and avocado topped with kani stick and spicy sauce.

Kobe beef and asparagus with miso tamari sauce.

Salmon, avocado, sun-dried tomato, tempura fries, spicy mayo, and soy bean paper.

Salmon, striped bass, tomato, yellow bell pepper, garlic, and cilantro.

Salmon, tuna, and shrimp wrapped in rice paper with avocado and cucumber, served with a sweet sauce.

Fried with jalapeño, asparagus, cream cheese, avocado, and snow crab.

Assorted slices of raw fish, typically including a variety of flavors and textures, served as a sashimi platter.

Assorted slices of chef-selected raw fish, typically served with sushi rice.

Crab, avocado, and cucumber rolled in seaweed and rice, typically served as sashimi.

Temaki, a hand-rolled sushi, typically includes a single type of fish or seafood, wrapped in seaweed with rice and possibly a vegetable or condiment.

Temaki, a hand-rolled sushi, typically includes a variety of fillings wrapped in seaweed, offering a unique and personalized eating experience.

A harmonious blend of marinated tuna and salmon, complemented by avocado, cucumber, and a variety of pickles, served over sushi rice with a signature poke sauce.

Sliced tuna served of a bed of sushi rice.

A combination of salmon sushi and sashimi, typically includes a selection of pieces paired with a salmon roll.

Sliced fresh salmon, served as a traditional sashimi dish, focusing on the natural flavors of the fish.

A deluxe assortment of chef-selected slices of raw fish, typically presented without rice.

Assorted slices of chef's choice fresh fish, typically served without rice.

Assorted slices of raw fish, typically includes a variety of the chef's selection to showcase a range of flavors and textures.

A selection of chef-picked, thinly sliced raw fish, typically including varieties such as tuna and salmon, tailored for those new to sashimi.

Assorted slices of raw fish, typically includes a variety of chef-selected pieces.

Assorted slices of fresh tuna and yellowtail, typically served raw, highlighting the delicate flavors of each fish.

Sliced raw tuna typically includes atop a bed of seasoned sushi rice in a traditional donburi bowl.

Slices of fresh tuna, typically served as a sashimi entree, focusing on the simplicity and quality of the fish.

Slices of fresh tuna served as sashimi, typically accompanied by traditional garnishes.

Assorted fresh raw fish, carefully selected by the chef, presented as a premium sashimi experience.

Assorted slices of raw fish over a bed of seasoned sushi rice, often accompanied by Japanese pickles and tamago.

Udon noodles in a clear broth, typically includes sliced chicken and garnished with scallions and seaweed.

Ramen noodle soup with sliced beef, typically includes vegetables, seasoned egg, and scallions in a savory broth.

Udon noodles served in a savory broth, typically accompanied by a variety of mixed vegetables.

Udon noodles in a savory broth, accompanied by shrimp tempura, typically garnished with scallions and seaweed.

Ramen noodles in a spicy broth, typically includes kimchi, shrimp, and garnished with scallions and seaweed.

Thin noodles served in a savory broth, typically includes a variety of seafood such as shrimp, scallops, and crab meat, along with mixed vegetables.

Thin noodles in a broth typically including shrimp, vegetables, and commonly accompanied by seaweed, bamboo shoots, and scallions.

Thin noodles in a spicy broth, typically includes shrimp and a variety of vegetables.

Soba noodles in broth, typically includes a variety of vegetables in tempura batter.

Udon noodles in a savory broth, accompanied by a selection of vegetable tempura.

Soba noodles served in a dashi broth, typically includes slices of chicken and garnished with green onions.

Buckwheat noodles served in a savory broth, accompanied by shrimp tempura, typically including a selection of vegetables.

Sliced beef with onions over rice, served in bowl.

Chicken with egg and onions over rice, served in bowl.

Shrimp tempura with rice, served in bowl.

Broiled eel over rice, served in bowl.

Chicken and rice noodles in a creamy curry laksa broth, typically includes tofu puffs, bean sprouts, fish cake, and spring onions.

Udon noodles in a spicy laksa broth, typically includes chicken and a blend of traditional spices.

Assorted seafood and traditional laksa ingredients served over rice noodles in a spicy coconut curry broth.

Shrimp laksa ramen features a rich and aromatic curry laksa broth, complemented by succulent shrimp, puffed tofu, spring onions, and ramen noodles.

Shrimp laksa rice noodle features rice noodles in a spicy curry laksa broth, typically includes shrimp, tofu puffs, bean sprouts, and spring onions.

Udon noodles in a spicy laksa broth, typically includes a variety of vegetables such as tofu, bean sprouts, and spring onions.

Udon noodles in a spicy laksa broth, typically includes a variety of seafood.

Rice noodles in a rich and aromatic curry laksa broth, accompanied by mixed vegetables and tofu puffs.

Classic chicken fried rice with tender pieces of chicken, veggies, and perfectly seasoned rice.

Savory rice stir-fried with tender beef, veggies, and aromatic spices create this flavorful Fried Rice.

Panang curry sauce, typically includes coconut milk and peanut, served with chicken and garnished with kaffir lime leaves and vegetables.

Served with mixed vegetables and coconut milk.

Succulent shrimp tossed with flavorful fried rice and fresh veggies.

A flavorful blend of mixed vegetables stir-fried with rice

Chicken sautéed with fresh mango and a blend of vegetables, served in a savory mango sauce.

Fresh mango cooked with spicy sauce, served in a mango shell.

Rice and seaweed wrapped around a selection of vegetables, typically includes avocado, cucumber, and asparagus, garnished with sesame seeds.

Tofu glazed with teriyaki sauce, typically includes asparagus among other vegetables.

Stir-fried udon noodles with a mix of vegetables, typically seasoned with a light, savory sauce.

Sea bass marinated in moromi (a fermented seasoning blend of soybeans, barley, and koji) typically includes a subtle, rich umami flavor.

Sautéed premium beef, typically includes a savory sauce and a selection of vegetables.

Snow crab served with a citrus-based ponzu sauce, typically includes a garnish of fresh, thinly sliced green onions or microgreens.

Thinly sliced spicy seared tuna with ponzu and mustard miso sauce.

White tuna accented with truffle oil, typically served with a delicate yuzu sauce and garnished with tobiko.

Thinly sliced yellowtail, typically includes jalapeno and a special house ponzu sauce.

Peel n eat prawns are typically served as shell-on prawns that diners peel themselves, often accompanied by a dipping sauce.

Thinly sliced spicy seared salmon with ponzu and mustard miso sauce.

Chicken and vegetable tempura, featuring lightly battered and deep-fried chicken pieces alongside a selection of seasonal vegetables.

Shrimp and assorted vegetables lightly battered and deep-fried, served as a traditional Japanese tempura dish.

Shrimp Tempura consists of shrimp lightly battered and deep-fried alongside an assortment of vegetables, typically served with a side of tempura dipping sauce.

Bento Box B typically includes a selection of teriyaki meat, sushi or rolls, tempura (shrimp and vegetable), along with a side of shumai, salad, and miso soup.

Bento Box C typically includes a selection of teriyaki chicken, a variety of sushi and sashimi, tempura vegetables and shrimp, accompanied by a green salad, miso soup, and steamed rice.

Bento Box D typically includes a selection of teriyaki protein, assorted sushi or rolls, tempura items, and a daily appetizer, complemented by rice and a light salad.

Grilled beef slices topped with teriyaki sauce, typically includes stir-fried vegetables.

Grilled salmon typically accompanied by sautéed vegetables, all glazed in a savory teriyaki sauce.

Grilled chicken, typically accompanied by asparagus, served with a teriyaki sauce.

Grilled shrimp glazed with homemade teriyaki sauce, typically includes a mix of stir-fried vegetables.

Pan-fried tofu and a medley of vegetables, typically includes onions and carrots, all glazed with a rich teriyaki sauce.

Mixed vegetables grilled and tossed in a homemade teriyaki sauce.

Filet of sea bass, typically broiled and glazed with a special teriyaki sauce.

Grilled squid typically includes a glaze of homemade teriyaki sauce, often complemented by a hint of garlic and a touch of cooking sake.

Broiled saba is mackerel, typically seasoned with salt and broiled until tender.

Broiled salmon, typically includes a light seasoning to enhance its natural flavors, served with a subtle glaze.

Panko-breaded sea bass, deep-fried and typically served with a tangy katsu sauce.

Salmon cutlet japanese style.

Pork cutlet japanese style with pungent sauce on the side.

Savory beef and vegetables tossed with traditional thick Japanese noodles.

Stir-fried noodles with tender chicken and an assortment of delicious flavors.

Pan-fried yakisoba noodles with beef and a mix of vegetables, typically seasoned with a savory sauce.

Succulent Shrimp Tossed with Traditional Japanese Stir-fried Noodles

Thick noodles mixed with shrimp, in a special sauce.

Stir-fried yakisoba noodles with a variety of vegetables, typically including cabbage, onions, and carrots, tossed in a tangy yakisoba sauce.

Stir-fried thick udon noodles with a mix of vegetables, typically including cabbage, carrots, and onions, in a savory sauce.

Sautéed noodles with shrimp, crab meat, squid, fish cake and vegetables.

Sauteed noodles with shrimp,crab meat,squid,fish cake & vegetables.

Deep-fried sticky rice dough encased with sweet red bean paste and coated in sesame seeds.

Crispy Fried Banana: A Sweet, Golden Delight

Creamy ice cream infused with sweet red bean paste.

A slice of cheesecake, encased in a light tempura batter and deep-fried, typically includes a drizzle of chocolate or berry syrup.

Fried banana accompanied by ice cream, often garnished with a drizzle of honey or chocolate sauce.

Crispy Coated, Soft-Centered Ice Cream Delight

Steamed white rice, offering a simple yet essential base for any dish, prepared to complement a variety of flavors.

Fresh, crisp broccoli florets, lightly steamed to preserve flavor and nutrition.

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

Steamed brown rice, offering a wholesome and slightly nutty complement to any meal.

Chicken prepared as a side dish, typically seasoned with Japanese flavors.

Tuna, yellow tail, real crab, avocado, fish eggs, daikon radish, and miso tamari sauce.

A versatile alternative to traditional seaweed, used to wrap sushi rolls, enhancing the presentation and taste.

Steamed vegetables, typically including a medley of cabbage, broccoli, and carrots, gently cooked to preserve their natural flavors and textures.

Side of our signature wheat noodles, served as a standalone dish without broth or additional toppings.

Udon noodles served in a savory broth, often accompanied by ingredients such as wakame seaweed and slices of abura-age (fried tofu).

Stir-fried udon noodles, typically includes a simple mix of vegetables tailored for younger palates.

Stir-fried soba noodles with a mix of vegetables and a sweet and savory sauce, tailored for kids.

Salmon teriyaki, typically includes a smaller portion of grilled salmon with teriyaki sauce, served with white rice.

Udon noodles in a gently simmered broth, typically includes tender pieces of chicken and a variety of vegetables, tailored for a child's palate.

Udon noodles in a mild broth, often accompanied by small pieces of chicken and a variety of vegetables, tailored for a child's palate.

Tender chicken skewers, typically includes a sweet and savory teriyaki glaze.

Grilled salmon in a sweet teriyaki sauce, typically accompanied by a simpler selection suitable for children.