Ichiban Menu

Consumption of raw fish and meat raise the risk of food born illness. Salmon, crab meat, avocado and cucumber. Rolled in soy paper.

Consumption of raw fish and meat raise the risk of food born illness. California roll with fresh water eel, topped with avocado. Drizzled with eel sauce.

Please allow extra time for preparation on time. Oven baked scallops in our house mayonnaise sauce atop California rolls. Topped with smelt eggs and green onions. Drizzled with eel sauce.

Consumption of raw fish and meat raise the risk of food born illness. Assorted fish atop California roll.

Please allow extra time for preparation on time. Shrimp tempura, crab meat, avocado and cucumber. Topped with tempura flakes.

Please allow extra time for preparation on time. Breaded shrimp, crab meat, avocado and cucumber. Topped with smelt eggs.

Please allow extra time for preparation on time. Oven baked scallops in our house mayonnaise sauce atop deep-fried California rolls. Drizzled with eel sauce and chili sauce. Topped with smelt eggs, shredded fish flakes and green onions.

Consumption of raw fish and meat raise the risk of food born illness. Spicy tuna and serrano peppers a top our crunchy California roll.

Consumption of raw fish and meat raise the risk of food born illness. An array of sliced fish selected by the chef. (7pc).

Consumption of raw fish and meat raise the risk of food born illness. A platter of sliced fish topped with radish sprouts, green onions, serrano peppers and drizzled with yuzu-pepper sauce. Choose 1, 2, or a mixture of the following fish; salmon, tuna or yellow tail.

Please allow extra time for preparation on time. Oven-baked on the half shell. Served in our house mayonnaise sauce. Topped with green onions and smelt eggs.

Please allow extra time for preparation on time Oven-baked octopus. Drizzled with spicy sesame sauce.

Please allow extra time for preparation on time.

Sauteed soy beans with minced garlic and butter sauce.

Battered and deep-fried shrimp with assorted vegetables. (Broccoli, green beans, onion, sweet potato).

Deep-fried assorted vegetables. (broccoli, green beans, onion, sweet potato)

Pan-fried, steamed or deep-fried pot stickers. served with ponzu sauce.

Grilled chicken and green onions on skewers. Served with teriyaki sauce. (3 per order).

Shrimp and vegetable tempura, gyoza (2pc). chicken karaage (2pc) and yakitori (2pc). Served with tempura and ponzu sauce.

Deep-fried squid. Served with ponzu sauce.

Lightly battered and flash- fried.

Deep-fried mashed potatoes. Served with tonkatsu sauce. (2 per order).

Cold tofu. Served with fish flakes.

Battered and deep-fried tofu in thick soup. Topped with green onions and spicy radish.

Tofu served in clear broth.

Japanese style deep-fried chicken.

Broiled fillet with teriyaki sauce or lightly salted. (1 fillet per order).

Sliced scallops, lightly battered and flash-fried.

Pan-fried clams in garlic sauce.

Clams steamed with a touch of sake.

Broiled. served with ponzu sauce. **Please allow extra time for preparation.

Breaded and deep-fried. served with ponzu sauce. **Please allow extra time for preparation.

Pickled cucumber.. Drizzled with sweet vinaigrette. With seaweed for additional charge.

Sliced octopus over seaweed and cucumber. Drizzled with ponzu vinaigrette. *Consumption of raw fish and meat raise the risk of food born illness*

Cold or deep-fried tofu over a bed of green leaf lettuce, cucumber, radish sprouts, bean sprouts, and shaved fish flakes. Drizzled with ponzu vinaigrette.

*Consumption of raw fish and meat raise the risk of food born illness*

Sliced tuna over a bed of green leaf lettuce, cucumber, radish sprouts, bean sprouts, and shaved fish flakes. Drizzled with spicy ponzu vinaigrette. *Consumption of raw fish and meat raise the risk of food born illness*

Deep-fried calamari over a bed of green leaf lettuce. cucumber, radish sprouts, bean sprouts, and shaved fish flakes. Drizzled with spicy ponzu vinaigrette. **Please allow extra time for preparation.

Oven baked salmon skin over a bed of green leaf lettuce, cucumber, radish sprouts, bean sprouts, and shaved fish flakes. Drizzled with ponzu vinaigrette. **Please allow extra time for preparation.

Chef's choice of selected raw fish over a bed of green leaf lettuce, cucumber, radish sprouts, bean sprouts, and shaved fish flakes. Drizzled with, ponzu vinaigrette. *Consumption of raw fish and meat raise the risk of food born illness*

Oven-baked freshwater eel atop California roll. drizzled with eel sauce. *Consumption of raw fish and meat raise the risk of food born illness*

8 pcs. Salmon, cream cheese, and cucumber. *Consumption of raw fish and meat raise the risk of food born illness*

8 pcs. Steamed shrimp atop california roll. rolled in soy paper.

6 pcs. Tuna, salmon, crab meat, and avocado wrapped in cucumber. *Consumption of raw fish and meat raise the risk of food born illness*

8 pcs. Sliced tuna and/or salmon blanketed in a smelt egg-chili sauce atop California rolls. *Consumption of raw fish and meat raise the risk of food born illness*

6 pcs. Breaded and deep-fried soft shell crab, avocado, cucumber and crab meat. topped with smelt eggs. **Please allow extra time for preparation.

6 pcs. deep-fried spicy tuna roll stuffed with serrano peppers, rolled in soy paper and drizzled with our house mayonnaise sauce and eel sauce. **Please allow extra time for preparation.

6 pcs. White fish, salmon, crab meat, avocado, asparagus, rolled and deep-fried. **Please allow extra time for preparation.

Scallops in our house mayonnaise sauce, cucumber, and rice. *Consumption of raw fish and meat raise the risk of food born illness*

Oven baked salmon skin, carrots, radish sprouts, cucumber, shaved fish flakes and rice. **Please allow extra time for preparation.

Avocado and rice. your choice of seaweed or soy paper.

Cucumber, avocado, radish sprouts, carrots, asparagus and tuna. wrapped with soy paper. no rice.

Shrimp tempura, crab meat, cucumber, avocado, rice, wrapped with lettuce.

Half a soft shell crab, breaded and deep-fried, avocado, cucumber, and rice. **Please allow extra time for preparation.

Chef selected sashimi. served with steamed rice. *Consumption of raw fish and meat raise the risk of food born illness*

Shrimp tempura hand roll, california hand roll, and spicy hand roll (salmon, tuna, or albacore). *Consumption of raw fish and meat raise the risk of food born illness*

Chef selected sashimi and california roll. *Consumption of raw fish and meat raise the risk of food born illness*

Chef selected sashimi over sushi rice, custard egg, fish cakes, and inari (sweet tofu skin). *Consumption of raw fish and meat raise the risk of food born illness*

Oven-baked fresh water eel over steamed rice.

Shrimp and vegetable tempura served on the side. **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Vegetable tempura served on the side. **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Served in hot soup or zaru style- cold with dipping sauce. Served with a side of crunchy tempura flakes. **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Thinly sliced beef and noodles in hot soup. **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Tender chicken and noodles served in hot soup. **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Curry sauce and noodles in hot soup. **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Shrimp and vegetable tempura, chicken, fish cakes, egg and green onions in hot soup. **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Per Person. Shrimp and vegetable tempura, beef teriyaki, chicken teriyaki, chicken karaage, and your choice of salmon teriyaki or assorted sashimi. \n*Consumption of raw fish and meat raise the risk of food born illness*\n(BOATS REQUIRE A MINIMUM OF 2 OR MORE PEOPLE). \nNo substitution, No Duplications.

Per Person. Shrimp tempura, breaded shrimp, salmon teriyaki, baked green mussels, assorted sushi and sashimi.\n*Consumption of raw fish and meat raise the risk of food born illness*\n**Please allow extra time for Preparation on times with (**).\n(BOATS REQUIRE A MINIMUM OF 2 OR MORE PEOPLE). \nNo substitution, No Duplications.

Shrimp and vegetable tempura, chicken teriyaki, chicken karaage, deep-fried gyoza, and California rolls (4 pcs).\n*Consumption of raw fish and meat raise the risk of food born illness*\nNo substitution, No Duplications.

Shrimp and vegetable tempura, broiled tilapia, California rolls (4pc), assorted sushi, sashimi, and fish cake. \n*Consumption of raw fish and meat raise the risk of food born illness*\nNo substitution, No Duplications.

Deep-fried assorted vegetables. (Broccoli, green beans, onion, sweet potato).

Grilled tender sirloin with teriyaki sauce.

Grilled tender chicken with teriyaki sauce.

Broiled fillets with teriyaki sauce or lightly salted.

Broiled fillets with teriyaki sauce or lightly salted.

Japanese style deep-fried chicken.

Napa cabbage, carrots, onion, tofu and udon noodles. Topped with your choice of thinly sliced beef or tender chicken.\n**Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Breaded, deep-fried pork cutlet. Served with tonkatsu sauce.\n**Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Breaded, deep-fried chicken cutlet. Served with tonkatsu sauce.\n**Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

A bed of rice smothered in curry sauce. Your choice of chicken or thinly sliced beef.

A bed of rice and chicken cutlet smothered in curry sauce.\n**Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

A bed of rice and pork cutlet smothered in curry sauce.\n**Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

Shrimp and vegetable tempura with your choice of chicken teriyaki or chicken karaage. (Steak for additional cost). For ages 12 and under only.

*Consumption of raw fish and meat raise the risk of food born illness* \n **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

*Consumption of raw fish and meat raise the risk of food born illness* \n **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

*Consumption of raw fish and meat raise the risk of food born illness* \n **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

*Consumption of raw fish and meat raise the risk of food born illness* \n **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

*Consumption of raw fish and meat raise the risk of food born illness* \n **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

*Consumption of raw fish and meat raise the risk of food born illness* \n **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

*Consumption of raw fish and meat raise the risk of food born illness* \n **Please allow extra time for Preparation on times with (**).\nNo substitution, No Duplications.

*Consumption of raw fish and meat raise the risk of food born illness* \nNo substitution, No Duplications.

Green tea, vanilla, mango, strawberry.

Oreo cookies deep fried in a tempura batter.

A single piece of squid, typically served on a small bed of pressed sushi rice, reflecting traditional Japanese sushi preparation.

Smelt egg sushi typically includes smelt roe on sushi rice, wrapped in seaweed.

A slice of snapper typically served on a small bed of pressed sushi rice, following traditional Japanese sushi preparation methods.

Thinly sliced octopus served on top of hand-pressed sushi rice, typically includes a small amount of wasabi between the rice and octopus.

A slice of raw tuna served atop a small portion of pressed sushi rice.

A single piece of yellowtail, typically served over a compact bed of sushi rice, highlighting the fish's natural flavor.

A single piece of halibut served atop a small portion of pressed sushi rice, typically accompanied by condiments such as wasabi and ginger.

Cooked shrimp served on a small mound of sushi rice, typically prepared as a single piece of nigiri.

A slice of raw salmon atop a small portion of pressed sushi rice.

A single piece of albacore sushi, typically includes a slice of albacore tuna over sushi rice, possibly accompanied by a touch of wasabi or soy sauce.

Lightly seared albacore served as a single piece of sushi, typically accompanied by sushi rice.

Hand-pressed sushi rice topped with a single piece of Spanish mackerel, typically garnished with a touch of wasabi.

Hand-pressed sushi rice typically includes a single piece of barbecued freshwater eel, often garnished with a hint of eel sauce.

Fresh scallop served atop a small mound of seasoned sushi rice, typically presented as a single piece of nigiri sushi.

A piece of sweet, Japanese-style custard egg, served on sushi rice, and may be gently wrapped with seaweed.

Sushi rice enveloped in a gently sweetened fried tofu pouch.

Cucumber and sushi rice wrapped in a sheet of nori, forming six pieces of cut roll.

California roll with crab, avocado, and cucumber. Options for 4 or 8 pieces.

Rainbow roll with fresh tuna, salmon, and avocado atop California roll. Sizes available: 4 or 8 pieces.

Alaskan Roll: Fresh salmon, avocado, cucumber in sushi rice, seaweed wrap. Available in 4 or 8 pieces.

Salmon Special Roll: Fresh salmon, sushi rice, seaweed wrap. Available in 4 or 8 pieces.

California roll with avocado, cucumber, and crab meat. Options for 4 or 8 pieces.

Caterpillar roll: Avocado topped sushi roll, optional sizes of 4 or 8 pieces.

Volcano Roll: Sushi, choices of 4 or 8 pieces.

A Mt. Fuji roll, served in five pieces, is a maki that typically includes deep-fried California rolls topped with oven-baked scallops and a house mayonnaise sauce, finished with a drizzle of eel and chili sauces, smelt eggs, shredded fish flakes, and green onions.

Spicy tuna with avocado, wrapped in seasoned sushi rice and seaweed, topped with sesame seeds.

Yellowtail and scallions, typically combined with spicy mayo, wrapped in sushi rice and nori.

Scallop roll typically includes eight pieces of sushi with scallop, possibly accompanied by cucumber, avocado, and a special sauce, all rolled with rice and seaweed.

Futomaki typically includes a combination of crab meat, tamago (egg), avocado, cucumber, and various pickled vegetables, rolled in seaweed.

The Ichiban roll, a maki cut into 6 pieces, typically includes breaded shrimp and crab meat, combined with avocado and cucumber, and is often garnished with smelt eggs.

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

A crunchy roll, served in six pieces, typically consists of shrimp tempura, crab meat, avocado, and cucumber, all enveloped in sushi rice and nori. It's garnished with tempura flakes for a crispy finish.

Soft shell crab, avocado, and cucumber, typically accompanied by eel sauce, make up this six-piece spider roll.

A philly roll, presented in eight pieces, typically includes smoked salmon, cream cheese, and avocado, all wrapped in a sushi rice and seaweed exterior.

Avocado, cucumber, and carrot are rolled in sushi rice and seaweed, typically garnished with sesame seeds.

Special cucumber roll, typically includes fresh tuna, salmon, crab meat, and avocado, all wrapped in a thin slice of cucumber. Served as six pieces.

Grilled salmon skin, cucumber, and avocado, typically wrapped in seaweed and rice, served with eel sauce.

The boss roll, served in eight pieces, combines select ingredients rolled in sushi rice and nori, typically featuring a unique blend of seafood, avocado, and cucumber, highlighted with a special sauce and sesame seeds.

A snake roll typically consists of a California roll base, topped with freshwater eel and drizzled with eel sauce, served in eight pieces.

A sushi roll that typically includes shrimp tempura and spicy tuna, complemented by avocado and cucumber, wrapped in nori and sushi rice.

A firecracker roll, served in six pieces, typically includes spicy tuna and a blend of select seafood, accented with jalapeño and a drizzle of spicy mayo, all wrapped in sushi rice and nori.

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Soy paper serves as an alternative to traditional seaweed nori, typically used for wrapping sushi rolls.