Sakana Sushi Lounge DTLA Menu

Little Spicy.

Garlic Soy.

Sea salt, garlic soy or spicy

Panko crushed potato, creamy sesame sauce.

Jalapeno filled with spicy tuna and cream cheese. Served with mix of spicy mayo, eel sauce, and white sauce.

Spicy. Rice chips, eel sauce, Japanese aioli, micro cilantro.

Spicy. Shaved tuna flakes, parmesan cheese, black salt.

Fried chicken breast sweet and sour soy sauce, tartar sauce.

yellowtail collar

shrimp,cream cheese, crispy wonton sweet&spicy aioli

wasabi guacamole, radish, lotus root chip, cilantro

5pcs deep fried pork dumplings

burrata cheese, sea urchin, salmon caviar, yuzu, cherry tomato, olive oil, shiso

fried calamari

garlic soy marinated tuna, house made guacamole, jalapenos

9 pcs chicken meatballs with teriyaki sauce

5 pcs deep fried shrimp tempura

8pcs assorted vegetable tempura (onion, sweet potato, carrot, gabocha)

Japanese style marinated seaweed

Japanese style pickled cucumber

Hawaiian style diced fish, mixed greens

oven roasted crispy salmon skin with mixed greens

Yuzu Kosho, truffle oil, yuzu salt, lemon.

yellowtail sashimi,ponzu,sriracha,jalapeno

Japanese A5 wagyu beef with onion, truffle oil, chive

Tuna (2 pc), salmon (2 pc), yellowtail (2 pc), and choice of Rainbow Roll, Alaskan Roll, or Shrimp Crunch Roll.

Tuna (2pc), Salmon (2pc), Yellowtail (2pc), Albacore (2pc), Halibut (2pc), Japanese Snapper (2pc) and Tuna Roll.

Hawaiian style diced fish, mixed green on sushi rice.

Thin slice of marinated rib-eye, rice, green salad, potato salad, macaroni salad, and choice of california or spicy tuna roll (4pc).

Teriyaki salmon, rice, green salad, potato salad, macaroni salad, and choice of california or spicy tuna roll (4pc).

Chicken breast teriyaki, rice, green salad, potato salad, macaroni salad, and choice of california or spicy tuna roll (4pc).

Tuna, salmon, yellow-tail, albacore, halibut, amber-jack, Japanese snapper - 4 pieces each.

Tuna, salmon, yellow-tail, albacore, halibut, amber-jack, Japanese snapper, stripe bass - 5 pieces each.

Tuna, salmon, yellowtail - 3 pieces each

Sushi- a la carte

Sashimi- a la carte

Sashimi- a la carte

Sashimi- a la carte

Sashimi- a la carte

Sushi- a la carte

Sushi- a la carte

Sashimi- a la carte

Sushi- a la carte

Sushi- a la carte

Sushi- a la carte

Two pieces of sweet shrimp, ama ebi, delicately placed atop sushi rice, occasionally accompanied by fried shrimp heads.

Sashimi- a la carte

Sashimi- a la carte

Sashimi- a la carte

Sashimi- a la carte

Sushi- a la carte

Sashimi- a la carte

Sashimi- a la carte

Sushi- a la carte

Kanpachi sushi features thinly sliced amberjack atop a small bed of pressed sushi rice, offering a mild yet distinct flavor profile common to the yellowtail family.

Wagyu beef, lightly seared, served atop sushi rice.

Sashimi- a la carte

Blackthroat seaperch, thinly sliced, typically includes a delicate arrangement of fresh akamutsu without rice or seaweed.

Scallop, toro, and uni atop sushi rice, garnished with truffle caviar. This item may be served undercooked.

Tuna belly and sea urchin topped with truffle caviar, served on sushi rice.

Toro and lightly seared wagyu topped with truffle-infused caviar, served on a small bed of sushi rice.

Wagyu beef and sea urchin (uni) over sushi rice, garnished with truffle caviar.

Wagyu and toro topped with truffle caviar, served on sushi rice.

3 Piece Toro.

3Piece Tuna.

3Piece.

3 Piece.

3 Piece.

3 Piece.

3 Piece.

3 Piece.

3 Piece.

3Piece.

3 Piece.

3Piece.

3Piece.

3 Piece.

3 Piece.

3 Piece.

5 Piece.

3 Piece.

3Piece.

Thinly sliced salmon topped with ikura (salmon roe). One order comes with three pieces.

3 Piece.

Thinly sliced mackerel, known as saba, typically includes three pieces of this fresh, raw fish.

Akamutsu sashimi typically consists of three slices of blackthroat seaperch, prepared raw and served as is.

Albacore, spicy albacore, cucumber, crispy garlic.

Yellowtail, spicy yellowtail, cucumber, jalapenos, cilantro.

Salmon, crabmeat, avocado.

Bluefin tuna, salmon, yellowtail, albacore, crabmeat, avocado.

Bluefin tuna, crabmeat, avocado.

Spicy crab, cucumber, seared tuna.

Bluefin tuna, salmon, avocado, crabmeat, soy paper, no rice.

Baked scallop, crabmeat, avocado.

Baked langostino, crabmeat, avocado.

Eel, crabmeat, avocado.

Baked whitefish - seasonal, spicy tuna, avocado.

Salmon, crab meat, avocado.

Shrimp tempura, crabmeat, avocado.

Spicy tuna, shrimp tempura, crabmeat, avocado, crispy flakes.

Deep fried soft shell crab, crab meat, avocado, cucumber, gobo, kaiware.

Sea Urchin, gobo, shiso.

Spicy tuna, shrimp tempura, cucumber, salmon & tuna out.

Crabmeat, avocado, soy paper, tuna & yellowtail out.

toro, albacore, avocado, gobo, green onion, lemon slices

cajun diced tuna, crabmeat, avocado, tomato, crispy onion, sesame seed

Yellowtail, cucumber.

Salmon, cucumber.

Salmon skin, gobo, cucumber, sprouts.

Albacore, cucumber.

Spicy albacore, cucumber.

Scallop, cucumber.

Natto only.

Crabmeat, avocado.

Spicy tuna, cucumber.

Salmon, avocado, cream cheese.

Fresh water eel, avocado.

Avocado only.

Cucumber only.

Cucumber, avocado, gobo, shisho, sprouts.

Perfectly steamed sushi-grade rice, subtly seasoned for an authentic taste.

A savory broth made from fermented soybean paste, garnished with seaweed and green onions.

Fresh wasabi, traditionally grated from the root, offering a genuine taste distinct from powdered varieties.

A creamy blend of mayonnaise and select spices, crafted to add a spicy touch to Japanese dishes.

A sweet and savory condiment, often used as a dipping sauce for sushi, made from a reduction of soy sauce, sugar, and mirin.

Ponzu sauce is a citrus-infused soy sauce, often containing a blend of yuzu, sudachi, and kabosu juices, combined with vinegar, mirin or sugar, and dashi for a tart and tangy flavor.

A traditional Japanese condiment, teriyaki sauce combines soy sauce, mirin, and sugar for a balance of sweetness and savory depth, typically used for glazing or dipping.

A harmonious blend of ginger, soy sauce, and a hint of citrus, creating a refreshing dressing typically used to complement salads.

Yuzu kosho is a traditional Japanese condiment made from a blend of chili peppers, yuzu citrus peel, and salt.

Truffle oil typically used to enhance dishes with its distinct aroma and flavor.

Housemade chili oil, infused with a blend of garlic, soy sauce, and a hint of Japanese anchovies for a rich, umami flavor.