Miyazaki Menu

Lean bluefin tuna, a staple of Japanese sushi cuisine.

Sliced abalone on sushi rice, typically includes a touch of wasabi between the seafood and rice. Two pieces per order.

Sustainable salmon from the Faroe Islands in Denmark.

Medium fat bluefin tuna, great balance between lean and fatty belly.

Japanese Amberjack also known as yellowtail. The 3rd most popular fish after salmon and tuna. A very luscious and buttery texture, possessing a desirable bold flavor. Gorgeous white to deep-red flesh.

Flounder, mild, and sweet flavor that's very clean.

Scallops from Hokkaido, Japan topped with sea salt.

Salmon roe. Very savory, rich in umami, and briny.

Fried tofu pouches that have been cooked in a dashi broth.

Kurodai nigiri features thinly sliced black sea bream atop a small ball of vinegared rice, typically garnished with a touch of wasabi.

Black tiger shrimp.

Also called Sea Bream, mild, and sweet flavor that's very clean.

Masago nigiri consists of smelt roe atop a small mound of sushi rice, often wrapped with a thin strip of nori.

Higher marbled fat content salmon from New Zealand.

Fatty marbled blue fin tuna belly. The prized part of the whole fish.

Horse mackerel, oily fish with a rich flavor and firm texture.

Albacore fresh from Fiji. The tuna family with an intense, but sweet buttery taste.

Cooked octopus, slightly sweet and salty with a chewy texture.

Chargrilled marinated eel.

Sea urchin caught fresh off the coast of Santa Barbara. Briny, thick, creamy, rich, and buttery in texture.

Snow crab. Naturally savory from the sea, served in a petite sized sushi.

Salmon from the Faroe Islands in Denmark.

Medium fat bluefin tuna, great balance between lean and fatty belly.

Japanese Amberjack also known as yellowtail. The 3rd most popular fish after salmon and tuna. A very luscious and buttery texture, possessing a desirable bold flavor. Gorgeous white to deep-red flesh.

Flounder.

Kurodai sashimi typically includes thinly sliced pieces of black sea bream, served raw, often accompanied by soy sauce, wasabi, and pickled ginger.

Sea Bream - mild, and sweet.

Higher marbled fat content salmon from New Zealand.

Fatty marbled blue fin tuna belly. The prized part of the whole fish.

Horse mackerel, oily fish with a rich flavor and firm texture.

Albacore fresh from Fiji. In the tuna family with an intense but sweet buttery taste.

Cooked octopus, slightly sweet and salty with a chewy texture.

Thinly sliced freshwater eel, typically served with unagi sauce and occasionally garnished with sesame seeds.

Thin slices of kinmedai, a deep-sea fish known for its pinkish hue and rich flavor, typically served with soy sauce, wasabi, and pickled ginger.

Kampyo (calabash gourd), inari (fried tofu pouches), avocado, and cucumber.

Eel, cucumber, topped with avocado, tobiko, and baked salmon.

Shrimp tempura, mayo, avocado, cucumber, orange, chili oil, ponzu, jalapeño.

Oven roasted salmon skin, avocado, kaiware, and gobo (burdock root) topped with tempura flakes, ponzu and BBQ-soy.

Albacore, shrimp, avocado, basil, chili, and cilantro, seasoned ponzu.

Sea bream, avocado, cucumber, kaiware, fresh ginger, seasoned ponzu, and togarashi.

Tempura shrimp, cucumber, avocado, spicy crab salad, topped with triple sashimi salad, lime with spicy mayo, sriracha, BBQ-soy sauce and jalapeño house special sauce and deep-fried onions.

Inari (fried tofu pouch), cream cheese, and cucumber topped with smoked salmon.

Riceless roll. Salmon, tuna wrapped in cucumber seasoned in ponzu.

Snow crab, cucumber, avocado inside, topped with lobster, soy BBQ, sesame oil.

Avocado, cucumber, ebi, chutoro, red onion inside. Topped with Hirame (white fish), lemon & lime slices, cilantro, tobiko. Jalapeño orange sauce.

Tempura shrimp roll topped with domestic Wagyu beef in jalapeño and BBQ-soy sauce.

The montage roll typically includes a blend of select seafood and vegetables, wrapped in sushi rice and nori, following the tradition of maki sushi.

Akami tuna, avocado, tomato, cilantro inside, topped with tuna, shiso leaves with a zesty spicy sesame salsa.

Shrimp tempura, avocado, cucumber, chipotle aioli topped with salmon and caramelized lemon.

Deep fried roll with salmon, tempura shrimp, cream cheese and avocado. Topped with unagi sauce, jalapeño sauce, spicy mayo.

Baked salmon, shrimp tempura, cucumber, avocado inside, topped with ebi, jalapeño sauce, chipotle aioli, lemon zest.

6 pcs roll with snow crab mix, avocado, cucumber, and kaiware.

6 pcs roll with tuna, avocado, cucumber, and kaiware.

6 pcs roll with bakkafrost salmon, avocado, cucumber, and kaiware.

6 pcs roll with blue crab, avocado, cucumber, and kaiware.

Spicy tuna futomaki typically includes a mix of spicy tuna, avocado, cucumber, and possibly a touch of spicy mayo, all rolled in seaweed.

Tempura shrimp futomaki typically includes crispy fried shrimp, avocado, cucumber, and a hint of masago, all wrapped in a seaweed roll.

6 pcs roll with BBQ eel, cucumber, avocado, and kaiware.

Spicy salmon futomaki typically includes a mix of spicy salmon, cucumber, and avocado, wrapped in sushi rice and seaweed.

Albacore futomaki with a spicy twist, typically includes albacore tuna, avocado, cucumber, and a spicy mayo blend.

Shrimp tempura is wrapped with avocado, cucumber, and a spicy mayo blend, typically including a hint of caviar for texture and flavor, in this substantial roll.

A selection of fresh sashimi including tuna, salmon, and white fish, garnished with daikon radish, cucumber, lemon slices, shiso leaves, and an edible flower.

A nigiri platter typically includes a chef’s selection of sushi rice topped with various fresh fish, served with accompaniments like ginger, soy sauce, and wasabi.

Snow crab, cucumber, avocado inside, topped with lobster, soy BBQ, sesame oil.

Mussel shooters typically include diced mussels, quail egg, scallions, and tobiko in a spicy ponzu sauce.

Crispy salmon skin temaki typically includes crispy salmon skin paired with cucumber and avocado, all wrapped in a seaweed cone with a touch of eel sauce.

Spicy scallop temaki typically includes scallops mixed with a spicy sauce, cucumber, and avocado, wrapped in a seaweed cone.

Spicy tuna temaki typically includes spicy tuna, cucumber, and avocado, wrapped in a seaweed cone with sushi rice.

Tempura shrimp temaki typically includes crispy tempura shrimp, complemented by avocado, cucumber, and a drizzle of spicy mayo, all wrapped in a nori sheet.

Unagi temaki typically consists of barbecued freshwater eel, cucumber, and avocado, wrapped in a seaweed cone, often dressed with unagi sauce.

Cucumber, avocado, and sushi rice, typically includes oshinko and wrapped in seaweed, forming a cone-shaped hand roll.

Tekka maki consists of sushi rice and fresh tuna, tightly rolled in seaweed.

Fresh and creamy avocado, with delicately seasoned rice wrapped in seaweed.

Cucumber and sushi rice, delicately rolled in seaweed, typically includes a hint of wasabi.

Yellowtail sashimi thinly sliced topped with jalapeño, olive oil, and ponzu.

Cucumber salad with kaiware, marinated gobo, house sunomono sauce.

Green mussel shooters typically include chopped green mussels, often mixed with a spicy dressing or sauce, garnished with tobiko or masago, and may contain a quail egg.

A poke special typically includes a mix of fresh tuna, salmon, and white tuna, complemented by avocado and dressed in a spicy poke sauce.

Quick seared beef filet with a tosazu glaze and toasted sesame seeds and scallions.

Edamame tossed in a sweet chili sauce.

5 pieces of pan-seared pork and leek potstickers in a light spicy vinegar sauce.

Made from a special organic soybean paste blend to bring out the perfect balance of saltiness and sweetness of the miso.

A miso soup and side salad add-on for any roll during lunch time.

(5) wheat flour Japanese snack filled with diced octopus with pickled ginger, & green onion.

Shrimp Tempura typically includes lightly battered and deep-fried shrimp, accompanied by an assortment of vegetables, served with tempura sauce.

Deep fried panko-breaded chicken thigh, served with rice & tonkatsu sauce.

Seared salmon filet in a spicy-sour sauce served with pea shoots, garlic mashed potatoes and shiitake mushrooms.

French cut bone-in pork chop in garlic ginger brine with citrus relish, steamed rice, and broccolini.

Grilled salmon collar, typically served with ponzu sauce.

Tender Wagyu beef with rich curry sauce, served over rice, topped with diced vegetables and garnished with pickled ginger and green onions.

Panko-breaded pork cutlet served over rice, typically includes a rich curry sauce with potatoes and carrots.

An Osaka style bowl of assorted sashimi over sushi rice, with BBQ soy.

Charcoal grilled freshwater eel served over rice with avocado, pickled cucumber, BBQ soy.

Cubed bakka frost salmon tiered with avocado on sushi rice, BBQ soy.

6 oz USDA choice tenderloin with wasabi mashed potatoes and a spicy red miso sauce.

Ribeye steak enriched with bone marrow butter. Select meat temperature: rare to well done, including A5 perfect temp option.

8 oz A5 Japanese ribeye seasoned with only kosher salt and pepper.

5 oz A5 Japanese tenderloin seasoned with only kosher salt and pepper.

A5 12 oz Ribeye: Japanese-grade beef with choice of temperature including unique A5 perfect.

Lobster served in a rich broth enhanced with black garlic oil, typically includes scallions, poached egg, and narutomaki, reflecting a unique fusion of flavors.

Small side salad with a miso dressing.

Extra-firm tofu served katsu style on cucumber ribbons, watercress, carrots in a spicy citrus vinaigrette.

Creamy, buttery whipped potatoes, perfectly seasoned for a comforting side dish.

Mix fries typically include a blend of various potato cuts seasoned with a unique mix of Japanese spices, offering a diverse texture and flavor experience.

Flavorful rice dish prepared to perfection, showcasing an ideal complement for any meal.

Crispy and flavorful fries made from sweet potatoes, a delightful twist on a classic favorite.

A selection of vegetables, typically featuring a blend that may include broccoli, carrots, and zucchini, prepared in a style suited to accompany a variety of dishes.

Wagyu beef patty with havarti cheese, side of fries.

Green salad, rice, 2 fried gyoza, 1 shrimp tempura, fries.

A selection of fresh, seasonal fruits, gently arranged for a delightful treat.