Mrs. Fish Menu

Japanese edamame or wasabi green beans, ginger truffle salad, 1 piece salmon, 1 tuna piece, 1 piece albacore, 2 piece yellowtail, 1 piece striped Jack, 1 piece scallop, 1 piece mackerel, 1 piece seabream,, 1 piece golden eye, 1 piece salmon belly, 1 piece toro, and pick 2 cut rolls.

Japanese edamame or wasabi green beans, ginger truffle salad, 2 pieces salmon, 2 pieces tuna, 2 pieces albacore, 2 pieces yellowtail, 1 piece striped jack, 1 piece scallop, and 2 cut rolls.

soy vinegar, chili garlic, scallions

Japanese edamame or wasabi green beans, ginger truffle salad, 1 salmon, 1 albacore, and 2 cut rolls.

Sake.

Avocado.

Toro.

Spicy mayo and cucumber.

Hotate.

tofu skin, seaweed, scallions

8 spicy tuna rolls 8 salmon & avocado rolls 8 California rolls 8 albacore & avocado rolls 1 side of edamame

8 spicy tuna rolls 8 salmon & avocado rolls 8 California rolls 8 albacore & avocado rolls 1 side of edamame

Japanese edamame or wasabi green beans, ginger truffle salad, 2 pieces salmon, 2 pieces tuna, 2 pieces albacore, 2 pieces yellowtail, 1 piece striped jack, 1 piece scallop, and 2 cut rolls.

Japanese edamame or wasabi green beans, ginger truffle salad, 2 pieces salmon, 2 pieces tuna, 1 piece albacore, 1 piece striped jack, 1 piece yellowtail, and 2 cut rolls.

Japanese edamame or wasabi green beans, ginger truffle salad, 1 piece salmon, 1 tuna piece, 1 piece albacore, 2 piece yellowtail, 1 piece striped Jack, 1 piece scallop, 1 piece mackerel, 1 piece seabream,, 1 piece golden eye, 1 piece salmon belly, 1 piece toro, and pick 2 cut rolls.

Avocado.

Pickled gobo and sesame.

Blue crab, cucumber, and avocado.

Spicy mayo and cucumber.

Fatty tuna, shiso, pickled daikon, and scallion.

Saba.

Toro.

Binnaga maguro.

Kinmedai.

Shima aji.

Sake.

Hamachi.

Hotate.

tofu skin, seaweed, scallions

soy vinegar, chili garlic, scallions

turnip puree, tare, shimeji mushrooms, citrus zest, bonito flakes

Japanese chicken meatballs, kalbi, mustard

edamame, egg, scallions, furikake

Steamed edamame pods tossed with a blend of chili and garlic, offering a savory and slightly spicy experience.

broccoli rabe, yuzu cream, wasabi greens

black truffle béchamel, bacon lardons

fresh berries- Chocolate pot de crème

wild mushroom risotto, asparagus, lemon beurre blanc

roasted garlic potato puree, asparagus, bordelaise, maître d’ butter

flat iron, maitre d’ butter, bordelaise, truffle cheese fries

brioche, shallot, lettuce, gruyère cheese, garlic aïoli

bacon, parmesan, sherry vinaigrette

White chocolate sauce, caramel glaze

Crisp green beans lightly seasoned with a sprinkle of wasabi and chili flakes.

A mix of fresh greens, sliced tomatoes, hearts of palm, and a touch of ginger truffle dressing.

Japanese beverage selection offering Coke, Diet Coke, or Sprite.

16.9 oz.

16.9 oz.

'Refreshing blend of leaves, providing a soothing and invigorating experience for tea lovers.'

Sweetened with cane sugar, this classic Mexican Coca-Cola offers a refreshing cola flavor in a 500ml glass bottle.

A single baguette, typically served as a versatile base for a variety of spreads and toppings, drawing from a blend of traditional Japanese and French baking techniques.

A single banana, typically part of pantry essentials in Japanese cuisine.

Made with ripe blueberries, this muffin is a classic baked good, offering a sweet and tender treat.

A bunch of broccolini, typically prepared to highlight its natural flavors, may include a light seasoning or sauce containing gluten and soy, with possible traces of sesame, seafood, or shellfish.

8oz beef patty, typically prepared for creating a personalized burger experience at home, allowing for various toppings and sauces as desired.

A dozen eggs, typically used as a versatile ingredient in various Japanese dishes, from making tamago (sweet egg omelet) to being boiled or marinated.

A plant-based patty designed to mimic the taste and texture of meat, typically used as a versatile ingredient in various dishes.

Crispy chicken thigh pieces, typically marinated in ginger and soy sauce, following the traditional Japanese karaage method.

Fresh, whole lime, commonly used to add a tangy zest to various dishes and beverages.

Raspberry, typically prepared fresh, offering a sweet and slightly tart flavor profile.

A single russet potato, typically used as a versatile ingredient in a variety of dishes, from salads to mains.

Essential pantry item typically used for personal hygiene.

Yukon gold potatoes, prepared in a manner that complements Japanese pantry staples, often seasoned or combined with ingredients like nori or Japanese mayo.

A fresh collection of asparagus, typically prepared through methods like steaming or sautéing, complemented with sauces like soy or teriyaki.

A single avocado, typically ripe and ready to be used in a variety of Japanese dishes or enjoyed on its own.

A single baby iceberg lettuce, typically used as a fresh, crisp base for salads and garnishes.

A single brioche burger bun, known for its rich, tender texture, typically made with eggs, butter, and milk.

A pound of butter, commonly used to enhance flavors in cooking and baking.

An 8oz beef tenderloin typically prepared to the diner's preference, often accompanied by a variety of sauces or seasonings.

An 8oz flat iron steak, typically prepared to your desired doneness, and suitable for various home cooking methods.

One Granny Smith apple, fresh and crisp.

A quart-sized container combining two distinct Japanese pantry staples or condiments, offering a versatile addition to various dishes.

Haricot verts, typically prepared by steaming or blanching, served with a light dressing, avoiding sesame, dairy, allium, soy, and egg due to dietary restrictions.

Single lemon, typically used for adding fresh, citrus flavor to various dishes and beverages.

A gallon of 2% milk, offering a lighter alternative with a reduced fat content compared to whole milk.

Whole milk, traditionally used in various Japanese and international dishes, beverages, and desserts.

Onion typically includes thinly sliced onions prepared in a manner consistent with Japanese pantry staples, possibly pickled or dried for versatile use.

An orange, typically served as a fresh, sweet fruit complement to various dishes.

Romaine hearts, typically served as a base for salads, offering a crisp and refreshing texture.

Teardrop or cherry tomatoes, selected by the chef, prepared as a simple, fresh pantry staple.

A pack of fresh blueberries, typically enjoyed for their natural sweetness and nutritional benefits.

Fresh strawberries, typically used as a versatile ingredient in various dishes or enjoyed on their own.