Mikado Ryotei Menu

Thin slices of seared ahi tuna with cracked pepper crust on the outside, served in spicy mayo with roasted garlic and chopped green onions.

Thinly sliced fresh yellowtail in ponzu sauce with chili slices and chopped scallions.

Blue fin tuna tartare over a foundation of crab mix, with avocado and micro greens on top. Served with fried wonton chips.

Fresh yellowtail collar seasoned and char-grilled, served with homemade ponzu sauce.

Organic power greens and spring mix served with homemade ginger dressing on the side.

Pan-seared ahi tuna slices, roasted garlic, ponzu sauce, extra virgin olive oil and organic greens. Served with the homemade ginger vinaigrette, on the side.

Marinated cuttlefish salad with Japanese veggies.

Red beet, Goat cheese, mango, and spring mix with homemade ginger vinaigrette on the side.

Chef choice fresh sashimi dices served with mixed greens, avocado slices in zesty orange ponzu sauce. Served with homemade ginger vinaigrette, on the side.

2 pieces.

Japanese Amberjack

2 pieces.

2 pieces.

2 pieces.

Japanese Striped Jack

2 pieces.

2 pieces.

2 pieces.

2 pieces.

Grade A5 Kuroge Wagyu Beef from Kagoshima, Japan

AKA Psetta maxima, turbot is a type of flatfish that is found in the Mediterranean, Baltic Sea, North Atlantic, and Black Sea. Turbot is very high in Vitamin B3 and B12, tastes a little like codfish and halibut

Scottish ocean trout raised in a remote pristine environment with pure waters and fast flowing currents that provide the ideal conditions for growing a superior product. Rich in Omega-3 oils, it has a sweet, delicate flavour and outstanding firm texture.

Spicy.

Spicy.

Avocado and tempura vegetables wrapped in seaweed.

Deep-fried, with seasoned white fish inside and masago, scallion, eel sauce and spicy mayo.

Crab stick, cucumber and avocado inside, topped with a layer of avocado slices and assorted fish.

Tempura shrimp and avocado topped with crabstick, crunchy flakes, eel sauce and spicy mayo.

Fresh water eel and cucumber inside, topped with avocado slices in eel sauce.

Spicy tuna and cucumber inside and fresh salmon and avocado slices on top with spicy mayo drizzle.

Spicy crawfish tail, avocado inside, topped with crab mix, spicy tuna, wasabi tobiko and potato flakes.

Spicy snow crab, shrimp and tempura asparagus, covered with avocado slices.

Spicy tuna and cucumber inside, topped with eel, crunchy flakes, drizzled with eel sauce.

Spicy crawfish tail and avocado topped with peppered tuna, roasted garlic, scallion and spicy mayo.

Spicy. Smoked salmon, cream cheese and jalapeno wrapped in soy paper with masago and avocado.

Spicy salmon, jalapeno and cucumber topped with tuna, avocado, crunchy flakes, and spicy mayo.

Fresh tuna and salmon, kanikama, avocado, crab mix wrapped in thinly peeled cucumber, served w/ ponzu sauce.

Spicy. Tempura shrimp and avocado inside, topped with spicy tuna, masago, scallion, crunchy flakes and spicy mayo.

Spicy. Crawfish tail and avocado wrapped in soy paper, topped with crab mix, potato flakes, masago and scallion, drizzled with unagi sauce and spicy mayo.

Spicy tuna, avocado and jalapeno inside; seared escolar on top, tossed with red tobiko, scallion, crunchy flakes in a spicy zesty sauce.

Spicy. Peppered tuna, jalapeno and cucumber inside; covered with salmon, escolar and avocado, topped with roasted garlic, chopped scallion in ponzu sauce.

Spicy snow crab, cucumber and cilantro inside; seared Angus beef slices on top, garnished roasted garlic served with spicy zesty sauce.

Tempura shrimp and crab mix inside, topped with toasted eel and fresh salmon, garnished with potato flakes, served in a flaming foil.

Tempura salmon and jalapeno inside, on top is fresh salmon seared in Kewpie mayo, garnished in golden tobiko and micro chives.

Blue fin tuna, boiled shrimp and cream cheese inside, toasted freshwater eel on top, red and green tobikos garnish, drizzled with eel sauce.

Tempura shrimp and soft-shell crab, avocado, romaine lettuce inside, topped with tricolor tobikos; cilantro-based mayo and unagi sauce.

Spicy salmon and jalapeno inside, covered with blue fin tuna slices drizzled in cilantro sauce with touches of serrano pepper.

Fresh yellowtail and snow crab legs inside, blue fin tun and salmon on top, covered with finely chopped slaw in sweet wasabi sauce and spicy mayo.

Chef’s choice of assorted sashimi. Served with miso soup.

7 pieces of nigiri of chef’s choice with one of the rolls listed below: spicy tuna, spicy salmon, rock n’ roll, spider roll, Philadelphia roll and tiger eye roll. Served with miso soup.

Chef’s choice of 8 pieces of nigiri and 6 pieces of sashimi with one of the rolls listed below: Chorishi’s fire, hottie Susan, rainbow, shaggy dog.

Chef’s choice of nigiri and sashimi (8 pieces each) with any two of the rolls listed below: crouching tiger, Ben’s roll, kyoto roll, Austin roll, deja vu, and angel's whisper. Served with miso soup

Organic mushrooms and silken tofu simmered in daikon-based broth, with a touch of truffle oil.

Stir-fried noodles with chicken and assorted vegetables.

Stir-fried noodles with beef and assorted vegetables.

Stir-fried noodles with shrimp and assorted vegetables.

with eggs, tofu and assorted vegetables