Ikiiki Sushi Bar Japanese & Chinese Cuisine Menu

Fried rice with egg, green onions and sweet basil leaves. Choice of Chicken or Tofu, Beef,\nShrimp

Fried rice with egg and green onions. Choice of Chicken, BBQ Pork or Tofu, Beef , Shrimp

Fried rice with egg, green onion, barbeque pork, chicken, and shrimp.

Fried rice with egg, green onion, lettuce, smoked salmon and chicken.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Cold Smoked. Consumption of raw fish or uncooked food may increase the risk of foodborne illnesses.

Raw fish. Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

Consumption of raw fish or uncooked food\nmay increase the risk of foodborne illnesses.

5 types of fish (3 pcs of each)\n\nConsumption of raw fish or uncooked food may\nincrease the risk of food borne illnesses

Choice of Tuna or Salmon, seaweed, crab, kaiso & cucumber, served in a rice bowl, topped with tobiko & our red chili sesame sauce.\n\nConsumption of raw fish or uncooked food may\nincrease the risk of foodborne illnesses

3 pcs of nigiri, 7 pcs of sashimi and California roll. \n\nConsumption of raw fish or uncooked food may\nincrease the risk of food borne illnesses

10 pcs of nigiri (chef’s choice of 5 types of fish, 2 pcs\neach), Tekka Maki and California roll.\n\nConsumption of raw fish or uncooked food may\nincrease the risk of food borne illnesses

Broiled eel over steamed rice.

Assorted daily sashimi over sushi rice.\n\nConsumption of raw fish or uncooked food may\nincrease the risk of food borne illnesses

Roasted eel, tamago (sweet egg), cucumber, topped with\navocado and drizzled in sweet house sauce\n

Unagi, crab, avocado, cream cheese deep fried tempura style,\ndrizzled with sweet house sauce

Scallops, tobiko, cucumber, avocado, topped with salmon,\nsliced lemon, green onions, with mayo drizzle\n\nConsumption of raw fish or uncooked\nfood may increase the risk of food borne illnesses.

Escolar, Hamachi, Hirame, Tako, cream cheese, tempura\nstyle, drizzled in spicy sauce and sweet house sauce\n\nConsumption of raw fish or uncooked\nfood may increase the risk of foodborne illnesses.

Shrimp tempura, tobiko, crab meat, topped with seaweed\nflakes, drizzled in mayo.\n\n\nConsumption of raw fish or uncooked\nfood may increase the risk of food borne illnesses.

Crab meat, avocado, cucumber and mango wrapped in soy\npaper and topped with smoked salmon, drizzled in mango\nsauce\n\nConsumption of raw fish or uncooked\nfood may increase the risk of foodborne illnesses.

Shrimp tempura, tobiko and crab meat, topped with chef’s\nchoice of 7 types of fish.\n\nConsumption of raw fish or uncooked\nfood may increase the risk of food borne illnesses.

Deep fried soft-shell crab & avocado topped with creamy seared\nspicy salmon, tempura flakes and unagi sauce\n\nConsumption of raw fish or uncooked\nfood may increase the risk of foodborne illnesses.

Salmon, Hirame, tuna, escolar, crab meat, wrapped with\nsliced cucumber n a pool of spicy poke sauce and ponzu sauce.\n\nConsumption of raw fish or uncooked\nfood may increase the risk of food borne illnesses.

Five spice, spicy salmon tempura, cream cheese, wrapped in soy\npaper, topped with salmon and drizzled in a spicy sauce, and sprinkled with fried onion\n\nConsumption of raw fish or uncooked\nfood may increase the risk of food borne illnesses.

Salmon and avocado, topped with tuna, seaweed salad,\ntobiko in a pool of spicy poke sauce\n\nConsumption of raw fish or uncooked\nfood may increase the risk of foodborne illnesses.

Spicy tuna, avocado, cucumber, topped with albacore,\ndeep-fried shallots and wasabi tobiko.\n\nConsumption of raw fish or uncooked\nfood may increase the risk of food borne illnesses.

Shrimp tempura and cucumber, topped with roasted eel\nand avocado, drizzled in sweet house sauce

Hirame, albacore, salmon, shrimp, crabmeat rolled in tobiko.\n\nConsumption of raw fish or uncooked\nfood may increase the risk of food borne illnesses.

Ebi, mango, cucumber, topped with tuna, drizzled in\nmango sauce and spicy mayo sauce.\n\nConsumption of raw fish or uncooked\nfood may increase the risk of food borne illnesses.

Spicy. Spicy negihama, cucumber, avocado, topped with sashimi\nyellowtail and jalapeño, drizzled in garlic ponzu sauce\n\n\nConsumption of raw fish or uncooked\nfood may increase the risk of foodborne illnesses.

Fresh mix of greens, with cucumbers and homemade soy sesame dressing.

Crispy chicken served in a Cantonese-style sweet and sour sauce.

Green beans, cashew nuts, and basil stir fried in a creamy cashew-based sauce. Choice of meat.

Cantonese-style, broccoli, and choice of meat stir-fried in a rich oyster sauce.

Broccoli, green beans, zucchini, carrot, onion and choice of meat, stir-fried in a light sauce.

Grilled chicken with teriyaki sauce. Served with miso soup.

Deep-fried lightly battered prawns tossed in a sweet and creamy sauce, with honey-glazed walnuts.

Cantonese-style stir-fry with Chinese greens in garlic ginger sauce. Choice of chicken, pork, tofu, beef or shrimp.

Green beans and choice of meat, stir-fried in a special garlic sauce.

Cooked salmon with teriyaki sauce. Served with miso soup.

Crispy chicken served in a tangy orange sauce.

Stir-fried cabbage, bamboo shoot, wood ear, mushroom, green onion, and egg. Served with hoisin sauce and 5 pancakes.

Spicy. Japanese style curry with onion, carrot, mushroom, potato, and chicken cutlet. Choice of chicken, pork, tofu, beef or shrimp.

Panko-fried chicken served with tonkatsu sauce.

Spicy. Tender beef, onion, and scallions stir-fried in a spicy garlic sauce.

Deep fried soft-shelled crab, avocado, cucumber, mango & tobiko. \n\nConsumption of raw fish or uncooked food may increase the risk of food borne illnesses.

Broiled freshwater eel, avocado, cucumber.

Spicy salmon with cucumber, avocado rolled in tempura flakes\n\nConsumption of raw fish or uncooked food may increase the risk of foodborne illnesses.

Tuna with spicy sauce, cucumber, avocado rolled in tempura flakes\n\nConsumption of raw fish or uncooked food may increase the risk of food borne illnesses.

Tempura shrimp, avocado,\ncucumber, mayo

Burdock root.

Tempura style: spicy tuna with green onion \n\nConsumption of raw fish or uncooked food may increase the risk of foodborne illnesses.

Fried salmon skin, tobiko,\ncucumber, yamagobo and bonito flakes\n\nConsumption of raw fish or uncooked food may increase the risk of food borne illnesses.

Consumption of raw fish or uncooked food may increase the risk of foodborne illnesses.

Pickled radish

Tobiko, crab, cucumber, avocado \n\nConsumption of raw fish or uncooked food may increase the risk of foodborne illnesses.

Yellowtail with green onion. \n\nConsumption of raw fish or uncooked food may increase the risk of food borne illnesses.

Cucumber, oshinko, gobo, mixed greens and seaweed.

Spicy. Scallop with spicy sauce, cucumber, avocado\n\nConsumption of raw fish or uncooked food may increase the risk of foodborne illnesses.

Cucumber.

Smoked salmon, cream cheese, cucumber & tobiko\n\nConsumption of raw fish or uncooked food may increase the risk of foodborne illnesses.

Tuna. \n\nConsumption of raw fish or uncooked food may increase the risk of food borne illnesses.

Egg, cucumber, oshinko, gobo,mixed greens

Salmon. \n\nConsumption of raw fish or uncooked food may increase the risk of food borne illnesses.

Mango, avocado, cucumber and mixed-greens wrapped in rice paper, served with spicy mango sauce.

Spicy. Crispy chicken wings seasoned with a wick of salt and pepper.

Spicy. Crispy soft-shelled crab seasoned with a wick of salt, onion and garlic.

Sweet vinegar salad with seaweed and cucumber, with shrimp or octopus.

Deep-fried tofu steeped in tempura sauce and sprinkled with bonito flakes.

Spicy. Crispy prawns seasoned with a wick of salt, hot pepper, onion, and garlic.

Chilled assortment of seasoned seaweed.

Lightly battered shrimp and vegetables deep-fried and served with tempura sauce.

Tuna cubes in a spicy red chili sesame sauce, seaweed, kaiso and cucumber served on a bed of mixed baby greens.\n\nConsumption of raw fish or uncooked food may increase the risk of food borne illnesses.

Soft-shell crab, mango, avocado, cucumber and mixed-greens wrapped in rice paper, served with spicy mango sauce.

Blanched soybeans seasoned with light sprinkle of salt

Pan-fried dumplings filled with pork and veggies with a side of homemade gyoza sauce.

Fried wanton filled with crab meat and cream cheese. Served with sweet and sour sauce.

Lightly battered shrimp deep-fried and served with tempura sauce.

Soba noodles stir-fried with green onion, bean sprout, BBQ pork, chicken, and shrimp.

Spicy. Fresh wide rice noodles stir-fried with eggs, jalapeño, green beans, onions, and sweet basil leaves. Choice of chicken, pork, tofu, beef, or shrimp.

Thick udon noodles stir-fried with broccoli, bean sprouts, green onion and choice of meat in yakisoba sauce, sprinkled with seaweed flakes..

Spicy. Fresh wide rice noodles stir-fried in a light curry sauce with egg, bell peppers, sliced onion, green onion, bean sprouts, barbeque pork and shrimp.

Spicy. Vermicelli rice noodles stir-fried in a light yellow curry sauce with egg, green bell pepper, green onion, bean sprouts, bbq pork and shrimp.

Seasonal vegetables and Yan noodles in a hearty broth. Choice of Chicken, Tofu or Beef .

Vermicelli rice noodles stir-fried with egg,\ncabbage, onion, green onions, bean sprout, bbq pork & shrimp. Topped with sesame seeds.\n

.Udon noodle served in a thin broth with sliced onions, and shiitake mushrooms. Choice of Chicken, Tofu or Beef .

Udon served in a thin broth with shrimp and\nvegetable tempura on the side

Spicy thick curry broth served with Udon noodles, onion & shiitake mushrooms. Choice of Chicken, Tofu or Beef\n

Japanese soba noodles stir-fried with bean sprouts, cabbage and choice of meat in yakisoba sauce, sprinkled with seaweed flakes.