JuRin Menu

Your choice of hibachi or teriyaki sauce.

Boneless sliced meat.

4 pieces California rolls, 4 pieces tuna rolls, and 9 pieces assorted sushi (tuna, salmon, white tuna, yellowtail, halibut, eel, shrimp egg cake, and smelt egg.)

Stir fried rice.

Boiled soybeans, sprinkled with salt.

Sautéed soft noodle with vegetables and your choice of chicken, beef, or shrimp. Comes with soup & salad

Vegetable spring roll in a crispy wrapper.

Boneless sliced meat.

Extra tender fillet served with sliced mushrooms

Chef's choice of 20 pieces raw fish with garnish.

Chef's choice of assorted fish served on top of sushi rice.

Sushi; 4 pieces California rolls, white tuna, yellowtail, salmon, shrimp, and egg. Sashimi; 3 pieces shrimp and vegetables.

Sushi; 3 pieces tuna, 2 pieces yellowtail, 2 pieces salmon. Tempura; 3 pieces shrimp and vegetables.

Sushi; 4 pieces California rolls, tuna, white tuna, yellowtail, salmon, shrimp, and egg. Sashimi; 3 pieces tuna, 2 pieces yellowtail 2 pieces salmon, and 2 pieces white tuna.

Vegetable spring roll in a crispy wrapper.

Chicken, cubed and skewered with green onion.

Boiled soybeans, sprinkled with salt.

Seared raw beef sashimi with chopped green onion.

Steamed pork dumplings in a wasabi-seasoned wrap.

Deep fried tofu with sauce.

Deep-fried soft-shell cab.

Assorted vegetables deep fried in Japannese batter.

Served with vegetables.

Seared raw tuna seasoned with chopped green onions.

Tuna with special spicy sauce seasoned with chopped green onions and fish eggs.

Octopus in a Japanese vinaigrette with seaweed.

Seaweed in a Japanese vinaigrette.

Stir fried rice.

Sautéed soft noodle with vegetables and your choice of chicken, beef, or shrimp. Comes with soup & salad

Vegetables deep fried in pancake form in batter.

Boiled soybeans, sprinkled with salt.

Deep fied tofu with sauce.

Deep-fried soft shell crab.

Assorted vegetables deep fried in Japanese batter.

Shrimp and vegetables deep-fried in Japanese batter.

Tender calamari and vegetables deep fried in Japanese batter.

Scallops prepared in a style typical for Japanese side dishes, potentially featuring a method such as hibachi or teppan, seasoned lightly to enhance their natural flavor.

Surprisingly tender calamari filet hibachi style.

Extra garlic or egg yolk sauce for additional charge.

Grilled steak, typically accompanied by a mild sauce, designed to cater to children's preferences.

Tender filet mignon paired with lightly fried calamari, typically accompanied by a selection of vegetables and rice.

Boneless sliced meat.

Filet mignon and red snapper, typically served with vegetables and rice, subtly flavored with Japanese herbs and spices.

Lobster and calamari, typically prepared with a blend of succulent lobster pieces and tender calamari, often accompanied by a selection of Japanese-inspired sauces or seasonings.

Lobster and shrimp are prepared in a manner that highlights their natural flavors, typically accompanied by a selection of vegetables and a light sauce, drawing from common Japanese cooking techniques.

Lobster and snapper, typically includes a balanced combination of tender lobster and delicate snapper, prepared in a style that highlights Japanese culinary techniques.

Lobster and scallop typically includes lobster and scallops prepared with Japanese-inspired flavors and techniques, possibly accompanied by a light sauce or seasoning.

Angus filet mignon and lobster tail, typically grilled with garlic butter and a hint of lemon.

Shrimp and calamari are combined, typically deep-fried in a light batter, served with a side of dipping sauce.

Shrimp and scallop are combined in a dish that typically includes a sauce or seasoning to enhance their flavors, often paired with vegetables.

Shrimp and red snapper, typically includes a blend of these seafoods prepared in a style that highlights their natural flavors, possibly with a light, savory sauce.

A combination featuring both chicken and salmon, typically includes a portion of grilled chicken alongside salmon prepared in a style suited to Japanese cuisine, without specifying the accompanying ingredients or preparation methods for the salmon.

Grilled chicken and scallops, typically accompanied by mushrooms, zucchini, and onions, cooked with soy sauce and served with fried rice.

Steak and chicken, typically includes a blend of grilled steak and sautéed chicken, served with a side of mixed vegetables and steamed rice, flavored with teriyaki sauce.

Steak and shrimp, typically served with mushrooms, broccoli, and fried rice, prepared in a Japanese style with a special soy sauce.

Grilled steak paired with calamari, typically includes a blend of traditional Japanese seasonings and sauces for a harmonious combination.

Steak and scallops, typically includes a New York strip cut alongside seared scallops, often prepared with garlic butter and a hint of lemon.

Your choice of hibachi or teriyaki sauce.

Juicy white shrimps with your choice of egg yolk, garlic, or hibachi style.

Sushi quality Atlantic salmon in teriyaki sauce.

Tender calamari filet.

Tasty sea scallops with lemon and butter.

Grade: USDA choice.

Extra tender fillet served with sliced mushrooms

A blend of fresh ginger, garlic, and seasonings, typically used as a dipping sauce or to enhance the flavors of various dishes.

Sriracha sauce is a spicy condiment featuring sun-ripened chili peppers and garlic, offering a tangy and spicy addition to Japanese dishes.

A blend of sweetness and heat, this Japanese-style sauce combines chili for a kick with sugary notes for balance, making it an ideal complement to a variety of dishes.

A traditional Japanese condiment, teriyaki sauce is a sweet and savory blend, typically made with soy sauce, sugar, and mirin, ideal for marinating, glazing, or dipping.

Garlic sauce typically made with fresh garlic, hoisin, and oyster sauce.

Egg yolk sauce: A smooth and rich sauce typically made from egg yolks, often used to enhance the flavor of various Japanese dishes.