Miyazaki Menu

Lean blue fin tuna, a staple ofJapanese sushi cuisine

Sustainable salmon from the Faroe Islands in Denmark

Medium fat blue fin 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.

Black tiger shrimp

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

Higher marbled fat content Salmon from New Zealand

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

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

Lean blue fin tuna, staple of the Japanese sushi cuisine.

Salmon from the Faroe Islands in Denmark

Medium fat blue fin 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

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

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

Red snow crab salad which includes masago, mayo, lemon juice, avocado, and cucumbers topped with strawberries and orange slices

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, jalapeno

Oven roasted salmon skin, avocado, kaiware, and gobo (burdock root) topped w/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 jalapeno 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

Tempura shrimp roll topped with domestic wagyu beef in jalapeno and bbq-soy sauce

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

Shrimp Tempura, Avocado, cucumber, chipotle aioli topped with Salmon and caramalized lemon

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

6pc roll with albacore tuna, avocado, cucumber, and kaiware

6pc roll with snow crab mix, avocado, cucumber, and kaiware

6pc roll with tuna, avocado, cucumber, and kaiware

6pc roll with Bakka Frost salmon, avocado, cucumber, and kaiware

6pc roll with blue crab, avocado, cucumber, and kaiware

6pc roll with bbq eel, cucumber, avocado, and kaiware

Yellowtail sashimi thinly sliced topped with jalapeno, olive oil, and ponzu

Cucumber salad with kaiware, marinated gobo, house sunomono sauce

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

House special sesame seed breaded mixture deep fried in trans-fat free oil served with wasabi aioli

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.

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

8 oz ground chuck patty on a sweet Hawaiian roll with Havarti cheese, arugula, tomato, and over-medium fried egg frizzled in spicy aioli sauce. Comes with a side of fries and pickled onions.

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

Seared pork belly, asparagus, pickled cucumber over rice, with bbq soy

An Osaka style bowl of assorted sashimi over sushi rice, w/bbq soy

Charcoal grilled freshwater eel served over rice w/avocado, pickled cucumber, bbq soy

Cubed bakka frost salmon tiered w/avocado on sushi rice, bbq soy

7 oz Domestic Wagyu sirloin steak with roasted garlic mashed potatoes, asparagus, and Sichuan pepper sauce.

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

8 oz A5 Japanese Ribeye seasoned with only kosher salt and pepper

5 oz A5 Japanese Tenderloin seasoned with only kosher salt and pepper

In-house cold smoked salmon over a sweet spring mix, heirloom carrots, watermelon radish and sweet red pepper in a yuzu vinaigrette

Small side salad with a miso dressing

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

Stir-fried udon noodles with tempura fried shrimp.

Wagyu beef patty with havarti cheese, side of fries

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

Vegetable tempura, salted edamame, house green salad, rice

Available only During 11.30am to 4PM