ichiro asian bistro & wine bar Menu

Shanghai soup-filled dumplings with tender pork loin and aromatic baby leeks delicately steamed to perfection

Classic Cantonese bao buns stuffed with premium beef tenderloin and vegetables in our House original hoisin-soy marinade

Carefully selected Reserve lamb chops char-grilled in a prestigious Tao soy-ginger curry essence, served with garlic-butter green beans

Crisp-fried Japanese calamari in light lotus flour and sprinkled with our homemade seven-togarashi seasonings

Lightly dusted in organic Asian flour and flash-fried with our House honey-lemon aioli, sprinkled with candied pecans

Exquisite Dim Sum-style shrimp dumplings in our original lemon-shallot aioli

Flash-fried in a garlic butter essence and served with a mandarin chili dipping sauce

Kuruma shrimp and choice vegetables crisp-fried in a light Japanese-style breading

Our Master Chef’s fresh cut of the yellowtail collar, oven-grilled to perfection and served bone-in for an authentic experience (subject to availability)

Pan-seared chicken and vegetable dumplings

Steamed soy bean pods, lightly salted

A delectable assortment of salmon sashimi in a luxurious truffle-yuzu reduction

Wild Japanese Red Snapper in a delightful grape seed-yuzu vinaigrette with blueberry slices and Hawaiian Black Lava salt

Buttery fatty yellow tail and vibrant blood orange slices, delicately simmered in a chilled ponzu dashi broth

Pepper-seared Bluefin Tuna featuring fresh avocado, watermelon-corn relish and goat cheese atop wonton crisps

Bluefin Tuna and fresh vegetables in a refreshing Fuji apple-yuzu sesame dressing, topped with enticing salmon-tobiko caviars and quail egg yolk

Prime Angus Filet Mignon, thinly sliced and marinated in our signature sesame- Maldon salt blend, topped with a luxurious gochujang-butter espuma

Smooth and creamy soup with shrimp and sea scallop (made-to-order)

Classic soup with Maine lobster tail, baby scallops and sweet corn in a savory saffron-infused chicken broth (made-to-order)

Organic local spring greens in our signature sesame-lemon aioli with cherry tomatoes and sun-dried blueberry raisins

Locally harvested spring greens tossed in our mild traditional ‘Gochujang’ chili vinaigrette with fresh grapes and goat cheese

Fresh wild seaweed varieties marinated in a sesame dressing

Bluefin Tuna, yellow tail, salmon and cucumber topped with avocado in our traditional Korean Gochujang chili-ponzu dressing

Yellow tail, Bluefin Tuna, salmon, avocado, cucumber, green tobiko and crunch flakes in a mandarin spice-unagi aioli

Fresh salmon draped atop escolar, cucumber and garlic-butter green beans with our Chef’s original caper cream, balsamic teriyaki and black tobiko

Shrimp Tempura, crab, avocado and cucumber topped with our delectable spicy Bluefin Tuna and crispy seaweed

Perfectly seared prime filet mignon, Bluefin Tuna and shrimp tempura with garlic-butter green beans and goat cheese in a balsamic-sriracha-uni sauce

Bluefin Tuna and soft-shell crab in a soy-ginger aioli topped with oven-baked unagi, avocado, micro greens and tobiko

Bluefin Tuna set atop oven-baked unagi, avocado and Japanese gobo dressed with fresh Oroshi wasabi, furikake and balsamic teriyaki

A blend of scallops, shrimp and crab, oven-baked and set atop avocado, shrimp tempura and crunch flakes

Pepper-seared Bluefin Tuna over escolar, avocado and cucumber in a yuzu ponzu-unagi reduction

Maine lobster tail tempura topped with fresh avocado and crab in a Japanese kewpie mayo-unagi aioli

Flash-seared wild snapper in our chef’s original tataki glaze with jalapeno tempura, toasted garlic and kaiware-cilantro

Maine lobster tail and shiitake mushroom sautéed in a uni-balsamic reduction, set atop shrimp tempura, avocado and tobiko-potato chips

Bluefin Tuna, yellow tail, salmon and avocado wrapped in fresh cucumber in our Chef’s special yuzu-ponzu aioli (rice-less)

Fresh-catch Pacific Flounder lightly brushed with our Chef’s signature Korean seasonings and dressed in a delectable Gochujang-butter sauce

Pacific Sea Scallops oven-glazed in a savory Saikyo miso with sautéed shrimp, shiitake mushroom and onions in a Japanese sesame Chizu-Nishiki rice aioli

Perfectly pan-seared, tender duck breast in our signature sage-miso reduction, served with sautéed vegetables and mashed potatoes

35 oz. bone-in Prime Angus Dino short rib marinated in traditional Korean Galbi-style, featuring soy, garlic, sesame and Asian pear, char-grilled to perfection

Carefully selected Reserve lamb chops char-grilled in a prestigious Tao soy-ginger curry essence and served with garlic-butter green beans

Perfectly seasoned with stone-ground chili and garlic, stir-fried with an assortment of garden vegetables.

Thinly sliced premium beef tenderloin, intensely marinated in a sesame-soy dressing, sautéed to perfection with fresh vegetables. Served on a sizzling iron plate

An assortment of Korean seasoned vegetables, char-grilled Bulgogi, fried egg (sunny side up) and sesame-dressed steamed rice in our chef’s original ‘gochujang’ sauce (served at room temperature)