Nakama Sushi Menu

Crispy tofu cubes in light tempura batter, garnished with green onions and nori strips.

Crispy battered shrimp and vegetables, topped with creamy spicy sauce and garnished with tobiko and chives.

Crispy Japanese-style fried chicken with a tender inside

Grilled with salt and pepper. Five pieces.

Steamed young soybeans, lightly seasoned with sea salt.

Steamed soybeans tossed with garlic and a hint of seasoning.

Grilled whole squid, typically served with a soy-based glaze or teriyaki sauce, embodying the essence of traditional Japanese izakaya fare.

Grilled scallops, typically seasoned with a blend of Japanese-inspired flavors, may include a light brush of teriyaki or ponzu sauce.

Pork or vegetable-filled dumplings, served with a dipping sauce.

Baked miso black cod.

Grilled yellowtail collar served with a side of soy-based dipping sauce and garnished with fresh greens.

Deep fried baby tako.

Squid leg.

Steamed egg with crab.

deep fried Hokkaido scallop

Japanese deep fried oyster. Four pieces.

Japanese-style lamb chops, choice of temperature from medium, medium rare, medium well, rare, to well done.

Crispy lobster pieces coated in a light tempura batter, garnished with finely chopped green onions and a sprinkle of seasoning.

Sake steamed clams are prepared by steaming fresh clams with sake, typically accompanied by a broth that may include ingredients like garlic, scallions, and various mushrooms.

Shishito peppers with bacon.

Fresh seaweed with sesame seeds and radish slices.

Traditional Japanese broth with tofu, seaweed, and green onions. Comfort in a bowl.

Mixed greens with choice of blue cheese, Italian, ranch, or vinaigrette dressing.

Seared albacore, often accompanied by ponzu sauce and garnished with scallions or onions, reflecting a common preparation in Japanese cuisine for a sushi appetizer.

Blue fin tuna poke typically includes diced blue fin tuna mixed with a variety of vegetables and a house sauce, often garnished with scallions and sesame seeds.

An assortment of fresh sashimi including tuna, salmon, shrimp, and white fish, garnished with ikura (salmon roe), microgreens, and citrus slices on a bed of seasoned rice.

Diced tuna, salmon, and avocado, typically mixed with a chef's special sauce and garnished with tobiko.

With truffle oil.

Marinated eggplants.

Five different ways of salmon.

Crispy seaweed. Salmon poke. Ikura.

Cucumber salad.

Skewered beef, typically marinated and grilled, often accompanied by a teriyaki sauce.

Juicy, succulent shrimp, masterfully seasoned and perfectly cooked.

Two skewers.

Two skewers.

two skewers

Abalone skewered and grilled, typically includes a teriyaki or special house sauce.

Sweet shrimp. (Canada)

Albacore. (Canada)

Yellowtail. (Japan)

Yellowtail belly. (Japan)

Halibut. (Korea)

Scallop. (Hokkaido)

Bluefin tuna. (Spain)

Salmon roe. (Canada)

Wild baby snapper. (Japan)

Barracuda. (Japan)

Snow crab. Wagyu butter.

Amberjack. (Japan)

(New Zealand)

Black sea bream. (Greece)

Sea bream. (Japan)

Salmon. (Scottish)

Salmon belly. (Scottish)

Flying fish roe.

Ocean trout. (Scotland)

BBQ eel.

Escolar. (Korea)

Fatty tuna under belly. (Spain)

Miyazaki beef. (Japan)

Halibut fin muscle. (Korea)

Topped with salmon, lemon. Tobiko, cucumber, avocado.

Topped with miyazaki A5 wagyu. Fried asparagus, avocado.

Topped with seared walu. Spicy tuna, avocado.

Topped with bluefin tuna. Salmon, avocado.

Topped with unagi, avocado. Shrimp tempura, cucumber.

Topped with seared hamachi, jalapeno. Negihama, avocado.

Tuna, Tobiko, Shiso Top: Negitoro

Topped with assorted fish. kani, avocado.

Topped wrap, cucumber. Salmon, spicy tuna, hamachi, avocado.

Fried soft shell crab, unagi, avocado, macadamia nuts.

Shrimp tempura, cucumber, salmon, tuna, snow crab.

Layers of fresh fish, avocado, and crispy greens wrapped in sushi rice and seaweed, topped with a savory sauce and garnished with mixed greens.

asparagus, cucumber and avocado

avocado, cucumber and marinated eggplant

Shrimp ,Cucumber Top;Seared Salmon,Spicy Mayo

Spicy Tuan, Cucumber TopSeared Albacore,Fried Onion

Fresh avocado slices rolled in seaweed and sushi rice, a vegetarian delight.

Classic blend of crab, avocado, and cucumber wrapped in seaweed and rice.

Cucumber wrapped in seaweed and rice, typically includes sesame seeds.

Negihama maki features thinly sliced yellowtail and finely chopped green onion, wrapped in sushi rice and seaweed.

Finely chopped tuna and green onion rolled with sushi rice, topped with fish roe and drizzled with a savory sauce.

Crispy salmon skin, mixed greens, cherry tomatoes, cucumber, and radish slices, lightly dressed.

Yellowtail and avocado wrapped in seaweed, typically includes rice.

Maki featuring eel and avocado, typically includes cucumber and is enhanced with a drizzle of unagi sauce and a sprinkle of tobiko.

Shrimp tempura, cucumber, and avocado, typically includes a drizzle of eel sauce and a sprinkle of sesame seeds.

Fresh tuna with a tantalizing spicy kick, wrapped in seaweed and rice.

Soft shell crab, avocado, cucumber, and tobiko, typically wrapped in seaweed and rice, make up this Makimono dish. May include Japanese mayonnaise or spicy mayo.

Tekka maki features thinly sliced tuna wrapped in sushi rice and seaweed, typically served as a roll.

A veggie tempura roll typically includes a selection of vegetables such as sweet potato, carrot, and asparagus, lightly battered and deep-fried, then rolled in sushi rice and seaweed.

Fresh tuna and creamy avocado rolled in seaweed and rice.

Seaweed-wrapped rice roll featuring seared eel and cucumber, typically garnished with sesame seeds and drizzled with eel sauce.

A Philly roll typically includes smoked salmon, cream cheese, and avocado, wrapped in seaweed and rice.