NARA Menu

Unagi cucumber avocado sesame seeds and eel sauce.

salmon, avocado and cucumber topped with spicy seared spicy salmon with spicy mayo, special tare sauce and potato crunch

Soup that is made from miso paste.

Salmon and avocado.

Cucumber and spicy tuna.

Canadian snow crab, avocado topped with different kinds fish and avocado.

Edamame

Crabmeat avocado topped with 5 pieces of fish and avocado.

Yellowtail and avocado topped with seared butterfish and pickled jalapenos with truffle ponzu sauce.

Spicy tuna, shrimp tempura and Canadian snow crab stuffed in an avocado ball with cilantro aioli and garlic ponzu.

Seaweed sesame seed and ponzu.

4pc panic deep fried taco balls in 6hr sous-vide Spanish octopus in white truffle mash potato, diced onions, mushrooms, and jalapeño with bonito garnish

Deep fried assorted seasonal mushroom tempura.

Deep fried tofu in dashi broth and bonito garnish.

Japanese-style fried chicken garnished with fresh lemon and a sprinkle of green herbs.

Grilled squid garnish with seasonal vegetables

Grilled Yellowtail Collar

Jumbo Chicken Grilled Skewer with Seasonal Vegetables

Grilled mackerel garnished with seasonal vegetables

14pc diverse special fish selection

7 different type of special fishes chef's choice.

7 different type of special fishes chef's choice.

Salmon belly, Hamachi belly, tuna belly nigiri

Salmon belly, Hamachi belly, tuna belly Sashimi

Hon, Chu, O-toro nigiri

Hon, Chu, O-toro sashimi

Succulent medium fatty tuna over vinegared rice, hand-pressed, with a dab of wasabi.

Two pieces of fatty tuna belly over pressed vinegared rice, hand-formed into traditional nigiri sushi.

Salmon

Sliced fatty salmon atop a mound of vinegared rice, hand-pressed to form traditional nigiri sushi.

Sliced ocean trout over compacted vinegared rice, presented as traditional nigiri sushi.

Slices of yellowtail over vinegared rice, hand-pressed to form a traditional nigiri sushi.

Sliced fatty yellowtail atop a small bed of vinegared rice, hand-pressed into traditional nigiri form.

Sliced raw scallop on a bed of vinegared rice, garnished with a delicate shiso leaf.

Succulent salmon roe atop a small bed of vinegared rice, wrapped in a crisp seaweed strip.

Japanese Tai

Sliced amberjack on top of a small block of vinegared rice, typically garnished with a dab of wasabi.

Stripped Seabass

Succulent sweet shrimp atop a bed of vinegared rice, delicately hand-pressed to form traditional nigiri sushi.

Sliced mackerel over hand-pressed vinegared rice, served as traditional nigiri sushi.

Grilled eel on a bed of vinegared rice, topped with a sweet glaze and sprinkled with sansho pepper.

Sliced walu on top of vinegared rice, hand-pressed into the classic nigiri shape.

Layered sweet egg omelette atop vinegared rice, wrapped with a strip of nori.

Sliced medium fatty tuna sashimi, garnished with a small dab of wasabi.

Thick-cut fatty tuna belly sashimi garnished with delicate truffle slices.

Salmon

Sliced fatty salmon over a bed of sushi rice, prepared in the traditional sashimi style.

Sliced ocean trout sashimi, fresh and delicately cut, served with a garnish of shiso leaf.

Thinly sliced yellowtail sashimi, fresh and delicate in flavor, served over a bed of crisp greens.

Sliced buri toro, known for its rich marbling and delicate texture, served as a traditional sashimi.

Fresh, thinly sliced scallop sashimi, served over a bed of shredded daikon radish.

Japanese Tai

Thinly sliced Japanese amberjack, often accompanied by a hint of yuzu kosho for a balanced flavor.

Japanese Stripped Seabass

Sweet shrimp sashimi, delicately sliced and presented over a small bed of rice.

Sliced mackerel sashimi garnished with a hint of grated ginger.

Sliced eel served over a small bed of rice, garnished with a sprinkle of savory seasoning.

Sliced walu sashimi, a delicate white fish, served over fresh shiso leaves.

Spicy tuna & spicy salmon, scallions, mango, cucumber, panko deep fried soft shell crab, and scallions with spicy mayo and eel sauce.

Yellowtail and avocado topped with seared butterfish and pickled jalapenos with truffle ponzu sauce.

Asparagus, cucumber, avocado, carrot topped with mango and tempura zucchini sesame seeds with house special sauce

Gluten-Free. Yellowtail, bluefin tuna, salmon, ikura, avocado, cucumber and radish sprout.

salmon, avocado and cucumber topped with spicy seared spicy salmon with spicy mayo, special tare sauce and potato crunch

Shrimp tempura, cucumber topped with eel, avocado and eel sauce.

Canadian snow crab, avocado topped with different kinds fish and avocado.

Shrimp tempura, cucumber topped with spicy tuna , tobiko and eel sauce.

Cucumber and spicy tuna.

Spicy salmon, cucumber, and sesame seeds, wrapped in sushi rice and nori, often accompanied by spicy mayo.

Crabmeat avocado topped with 5 pieces of fish and avocado.

Unagi cucumber avocado sesame seeds and eel sauce.

Crispy shrimp tempura paired with fresh cucumber, wrapped in seaweed and sushi rice.

Salmon.

Cucumber.

Avocado.

Rice (white brown jasmine yellow etc.): a grain.

Seaweed wrapped around rice and filling.

The cold, refreshing flavors of lemon and lime, perfectly blended.

A crisp, refreshing taste you know and love with zero calories.

Belgian-Style Wheat Ale is garnished with an orange slice to heighten the citrus aroma and taste.

Brilliantly aromatic and complex flavor. Not cloying but leaves a smooth, light and refreshing taste.

This sake has floral like sweet aroma and in your mouth, it blooms with fruity aroma and flavor.

It has a refreshing aroma, natural sweetness and smooth aftertaste.

This graceful sake has fruity scents velvety smoothness.

Enjoy the fragrance and rich flavor special to kikusui's pure rich sake, as well as its lightness and smoothness.

A prize winning product this sake has graceful aroma and a well rounded flavor.

this sake boasts a natural kimoto flavor, which is full - bodied and earthy, yet light.

San Pellegrino Sparkling Water