JING Las Vegas Menu

"Osaka style sushi", King salmon, chili garlic aioli, scallion, and eel sauce.

Yellowtail layered with grapefruit, serrano chiles, topped with shredded phyllo and finished with sudachi-soy sauce.

Bite-sized crispy rice topped with bluefin tuna, avocado, chili garlic aïoli, and scallion.

Spicy tuna and avocado roll topped with hamachi, tempura flakes, spicy mayo, and serrano chilies.

California roll topped with baked king crab, chili garlic aïoli and unagi sauce.

Soy paper roll with imitation crab (kanikama), snow crab and served with warm ponzu butter dipping sauce.

Classic California roll, topped with Tuna, king salmon, and yellowtail, finished with wasabi ponzu.

Shrimp tempura and avocado roll topped with BBQ freshwater eel, finished with unagi sauce, and scallions.

Kani kama, cucumber, and avocado, roll topped with sesame seeds

Blue Fin Tuna, Wagyu beef, avocado, and garlic ponzu.

Spicy tuna mix, avocado, and chili garlic aioli.

Choice of sashimi, nigiri, or handroll

Choice of sashimi, nigiri, or handroll

Choice of sashimi, nigiri, or handroll

Choice of sashimi, nigiri, or handroll

Choice of sashimi, nigiri, or handroll

Choice of sashimi, nigiri, or handroll

Stir-fried chicken with hoisin sauce and mixed vegetables, served with bibb lettuce cups.

Braised Short rib beef dumplings with shitake mushrooms, topped with short rib jus.

Lobster dumplings with shrimp mousse served in a curry foam.

Soft bao buns with Wagyu beef, tomato, avocado, thinly sliced raw leeks, jalapeño, and spicy aïoli.

Shishito peppers glazed with X.O. Mongolian sauce and bubu arare crispy rice

Kale salad with cucumber, avocado, cashew nuts, and Champagne vinaigrette.

Crispy Chicken and shrimp wok fired with bell pepper, yellow squash, and honey glaze.

Traditional Cantonese style Peking duck served with traditional flour wraps, thinly sliced leeks, cucumber, and hoisin sauce.

Two 4oz. filets, pan seared, and served over wild mushrooms and Tuscan kale in a hoisin Sambal sauce.

Garlic roasted Tiger prawns with lo mein style noodles, sundried tomato, edamame, in a white wine garlic sauce.

Fried rice with wok vegetables, farm eggs, and scallion. Choose from wagyu, Cantonese (chicken, shrimp and chinese sausage), or scallop & prawn.

Campanelli style pasta finished in a rich cheese sauce and garnished with roasted garlic and parmesan bread crumbs.

Crispy french fries tossed in duck fat, fresh garlic, rosemary, and parsley. Served with mushroom ketchup and garlic aioli.

Flash fried brussel sprout leaves tossed in a honey Szechuan glaze finished with toasted almonds and bonito flakes.

A blend of 5 wild mushrooms including king trumpets, beech, shitake, maitake, and oyster, tossed in a sweet Thai basil sauce finished with truffle oil.