Junz Menu

Japanese style dumpling. Choice of steamed or fried.

Soy beans, salt or spicy.

Shrimp and vegetable tempura.

Tuna, seared and served with house ponzu sauce.\n\nThese items may be served raw or with undercooked ingredients. Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

Golden calamari, lightly fried and served with lemon ginger sauce.

Grilled juicy collar, broiled and served with radish and homemade ponzu sauce.

Traditional Japanese broth with tofu, seaweed, and green onions. Comfort in a bowl.

Fresh romaine, tossed with house-made anchovy dressing and served in a parmesan crisp.\n\nThese items may be served raw or with undercooked ingredients. Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

Baby arugula, topped with sweet-sour ponzu.

Sautéed shitake mushrooms with fine greens.

Slices of lobster and baby arugula dressed with basil vinegarette.

A mix of fresh seaweed strands topped with crunchy sesame seeds.

Sliced madako octopus, served over pepper cilantro vinegarette.\n\nThese items may be served raw or with undercooked ingredients. Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

Shrimp.

Yellowtail.

Chopped or sliced scallop.

Squid.

Salmon roe.

Crab.

Tuna.

Smelt roe.

Mackeral.

Salmon.

Albacore (seared or raw).

Smoked salmon atop a small bed of pressed sushi rice, typically includes nori seaweed.

Chopped or sliced.

Chopped or sliced.

Red snapper.

Octopus.

Omelette.

Flying fish egg.

Seared tuna.

Fresh water eel.

Prepared by sushi chef.

Fresh wasabi.

Tuna and green onion.

Tuna roll.

Yellowtail and green onion.

Bacon crisp.

Tuna and Masago.

Crab, avocado, cucumber.

Shrimp with tempura crunch.

Fresh water eel and cucumber, typically includes a sweet eel sauce drizzle.

Egg with pickled veggies.

Salmon and cream cheese.

Avocado and tofu.

Tempura or raw.

Crab avocado and cucumber.

Spicy salmon roll with fresh salmon, avocado, cucumber, and a hint of spicy sauce. Eight pieces per serving.

Minced tuna mixed with a spicy sauce, typically includes cucumber, wrapped in sushi rice and nori.

Thinly sliced yellowtail wrapped with spicy sauce and rice, rolled in seaweed, cut into eight pieces.

Shrimp tempura, avocado, and cucumber, typically includes a drizzle of eel sauce.

Salmon and cream cheese.

Cucumber, avocado, asparagus, and pickled radish rolled with rice and seaweed, typically includes a variety of fresh vegetables.

Soft shell crab.

Beef and scallions rolled with rice in seaweed, often accompanied by a light sauce. One order includes five pieces.

Grilled chicken, cucumber, and avocado, typically includes teriyaki sauce, rolled with rice and seaweed.

Assortment of sushi.

Unagi with avocado crab.

Avocado slices wrapped in sushi rice and seaweed, garnished with sesame seeds. One order includes six pieces.

A savory roll featuring crispy salmon skin, cucumber, and avocado, typically complemented with a drizzle of eel sauce.

Spicy tuna, shrimp, cream cheese stuffed jalapeno.

Laced eel with crispy vegetables.

Laced pink soy, smoked salmon, cream cheese, asparagus.

Seared albacore, spicy tuna, shredded crab, laced avocado.

Diver scallops, salmon, cream cheese, avocado, deep fried.

Assortment of fish wrapped with cucumber.

Tuna, crab, shrimp and avocado.

Laced tuna, shrimp tempura. Cilantro, jalapeno, avocado.

Japanese thick noodles tossed with nappa cabbage and topped with bonito flakes.

Lobster tail, tossed with mac and cheese.

Artichoke hearts wrapped with thinly sliced pork.

Shitake, oyster mushrooms, and wild mushrooms.

Lobster tail and claw.

Pan seared and broiled, served with rice risotto.

Thinly sliced rib-eye, wrapped around asparagus, served with house salad and sautéed vegetables.

Juicy lamb chops in garlic and herbs, served with steamed rice.\n\nThese items may be served raw or with undercooked ingredients. Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

Marinated and smoked rib-eye beef. Cooked to your perfection. Served with house salad and sautéed vegetables.\n\nThese items may be served raw or with undercooked ingredients. Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

Seasoned and smoked chicken, topped with traditional house teriyaki sauce. Served with house salad and sautéed vegetables.

Deep fried golden shrimp and vegetables, with a house radish tempura sauce. Served with a house salad and sautéed vegetables.

Pork loin breaded and deep fried. Served with house salad and sautéed vegetables.

Angus rib-eye, served with Japanese style citrus soy, with daikon radish. Served with steamed rice.\n\nThese items may be served raw or with undercooked ingredients. Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

Cuts of fresh tuna, served with grilled artichoke hearts, and a green tomato avocado sauce.\n\nThese items may be served raw or with undercooked ingredients. Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

Deep fried and sautéed with bell peppers and onions.

Sautéed in butter, citrus soy and bonito.

Sautéed calamari in ginger, butter and scallion sauce.

Traditional japanese fried tofu.

Scallops, wrapped in Italian ham and seared to golden brown.\n\nThese items may be served raw or with undercooked ingredients. Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

Ahi tuna, wrapped in Italian ham and seared to golden brown.\n\nThese items may be served raw or with undercooked ingredients. Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

Marinated in miso paste, then broiled to a glaze.

Lightly battered lobster with wasabi tartar sauce.