Sakari Sushi Lounge Menu

Salmon. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Escolar (aka white tuna). One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Yellow tail tuna. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Red snapper. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Mackerel. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Smoked salmon. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Broiled fresh water eel. One piece.

Shrimp. One piece.

Two pieces of scallop.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two pieces of squid.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two pieces of surf clam.

Two pieces of octopus.

Two pieces of smelt roe.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two pieces of flying fish roe.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two piece of salmon roe.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two pieces. Cooked with egg.

Dynamite Crab Roll, Shrimp Tempura Roll, Beef Roll Up,\nFire Cracker, Chili Chicken, Bruce Lee, Crab Rangoon,\nGodzilla, The Incredible Hulk & Iowa Surf & Turf

California, Philly, Volcano, Sea Roll, Alaskan, Tropical Tai,Rainbow, Summer, Fire Cracker, Iowa Surf & Turf

White Tuna (Escolar), Spicy Tako, Philly, Tuna Tataki Roll, Alaskan, Snake, Rainbow, Sea Roll, 4 Sashimi Maguro\n(Red Tuna), 4 Sashimi Sake (Salmon), 4 Sashimi Hamachi (Yellow Tail Tuna)

Avocado, Sweet Potato, Vegetarian Summer, Spicy Tofu, California Tofu, Fire TofuSpring Roll, Seasoned Mushroom, Vegan Moana Roll, & Vegan Dragon \n80 pcs serves 8-10

Avocado, Cucumber, Seasoned Mushroom, California Tofu, Vegan Moana Roll, Vegan Veggie Roll, Vegan Unicorn Roll, Vegan Dragon Roll

Two fried spring rolls served with Thai sweet chili sauce.

Crab folded in a cream cheese mixture and pita chips.

Steamed soybean pods, salty or spicy.

Six panko-crusted chicken breast tenders and choice of sauce.

Six gyoza pieces served with Thai sweet chili sauce.

Five crispy sweet and spicy shrimp.

Five tempura fried shrimp served with tempura sauce.

Two butternut squash, two zucchini, two sweet potatoes, and tempura sauce.

Award-winning wings topped with signature wing sauce. Six pieces per order.

Marinated seared red tuna served over seaweed salad, honey wasabi, and sprouts.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tuna or salmon, cucumber, avocado, and mango. Tossed in a sesame oil dressing with masago, scallions and sesame seeds. Regular or spicy. Served with a side of rice.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Wok sake garlic chili edamame with cabbage.

Fried shishito peppers salty or spicy.

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

Korean cabbage and assorted vegetables, lightly pickled and seasoned with a spicy and tangy sauce.

Fresh seaweed mixed with sesame seeds and a light dressing. Served with pickled ginger and wasabi on the side.

Crab and vegetable mix- a refreshing delight perfect for seafood lovers.

Marinated octopus on a bed of greens, dressed in a tangy vinaigrette.

Mixed greens and vegetables, typically served with a unique blend of soy ginger mayo and sesame vinaigrette.

Eight pieces of chefs choice nigiri. Includes a choice of miso soup, clear soup, or house salad.

Two pieces of chefs choice nigiri and choice of house roll. Includes a choice of miso soup, clear soup, or house salad.

Choice of teriyaki don, Specialty roll, two dynamite shrimp, and house salad.

Shiitake mushrooms, onions, stir-fried, and served over white rice. Includes a choice of miso soup, clear soup, and house salad.

Shiitake mushrooms, onions, stir-fried, and served over white rice. Includes a choice of miso soup, clear soup, and house salad.

Stir-fried wheat noodles, cabbage, and onions. Includes a choice of miso soup, clear soup, and house salad.

Stir-fried wheat noodles, cabbage, and onions. Includes a choice of miso soup, clear soup, and house salad.

12 ounces hand-cut ribeye cooked on our hot grill and served with house-made teriyaki sauce on the side. Includes house salad and soup, plus one signature side.

Sakari hand-cut New York strip cast iron seared to your liking. Includes house salad and soup, plus one signature side.

Sakari hand-cut New York strip cast iron seared to your liking. Includes house salad and soup, plus one signature side.

16 ounces hand-cut ribeye cooked on our hot grilled and served with house-made teriyaki sauce. Includes house salad and soup, plus one signature side.

Marinated and seasoned Japanese short ribs with house teriyaki sauce on the side. Includes house salad and soup, plus one signature side.

six ounces Canadian salmon grilled to perfection and side of honey wasabi. Served with seaweed salad and white rice. Includes house salad and soup, plus one signature side.

Pan-seared to perfection and served over lobster whipped potatoes steamed broccoli and laced with ginger sriracha beurre Blanc.

Sautéed shrimp, lobster, and crab with tomatoes, asparagus tips, green onions, shitake mushrooms tossed in a ginger sriracha butter sauce. Includes house salad and soup.

12 pieces of chefs choice assorted fish. Includes house salad and choice of miso or clear soup.

Udon noodles in beef broth with fish cake, fish meatballs, shrimp tempura, and vegetable tempura. includes house salad.

A creamy blend of mayonnaise and select spices, offering a smooth texture with a distinct spicy kick, suitable for enhancing a variety of dishes.

A blend of savory ingredients, often featuring soy sauce, garlic, and a hint of citrus, tailored to complement seafood dishes.

Sweet and savory, often used as a glaze for sushi and grilled dishes, containing soy and a hint of sweetness.

Sauce, designed specifically for wings, blending both traditional and innovative flavors to enhance the dish.

A fiery blend incorporating the intense heat of ghost peppers, typically used to add a robust kick to various dishes.

A harmonious blend of traditional Japanese ingredients, this salad dressing is crafted with soy sauce, rice vinegar, and a hint of wasabi for a unique flavor profile.

A blend of sweet honey and spicy wasabi, creating a unique sauce that adds depth and zing to a variety of dishes.

A sweet sauce made from pureed mango, often used to add a tropical flavor to dishes.

*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Escolar.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tuna, cucumber, scallions, spicy mayonnaise, and togarashi.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Salmon, cucumber, scallions, spicy mayonnaise, and togarashi.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Escolar, cucumber, spicy mayonnaise, scallions, and togarashi.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Octopus, cucumber, scallions, spicy mayonnaise, and togarashi.

Cucumber, avocado, crab, sesame seeds, and togarashi.

Yellow tail tuna, scallions, unagi sauce, and sesame seeds.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Salmon, cream cheese, and scallions.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Eel, avocado, and unagi sauce.

Tempura shrimp and unagi sauce.

Tempura salmon and unagi sauce.

Tempura crab, cream cheese, spicy mayonnaise, and unagi sauce.

Salmon. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Escolar (aka white tuna). One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Yellow tail tuna. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Red snapper. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Mackerel. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Smoked salmon. One piece.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Broiled fresh water eel. One piece.

Shrimp. One piece.

Two pieces of scallop.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two pieces of squid.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two pieces of surf clam.

Two pieces of octopus.

Two pieces of smelt roe.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two pieces of flying fish roe.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two piece of salmon roe.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two pieces of sweet spot prawns.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Two pieces. Cooked with egg.

Six thinly sliced sashimi drizzled with ponzu sauce, topped with mixed greens sprouts, and a lime wedge. Choice of tai, maguro, hamachi, or combo.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tempura soft shell crab, cucumber, avocado, masago, sprouts, unagi sauce, and scallions.

Tempura shrimp, avocado, scallions, top with red and white tuna, spicy mayonnaise, and unagi sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Soy paper, salmon, mango, cream cheese, and mango sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Spicy tuna mix, cucumber, top with seared red tuna, and honey wasabi sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Crunchy flakes, tempura shrimp, avocado, cream cheese, and scallions top with spicy tuna mix, spicy mayonnaise, and unagi sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Crab, cream cheese, mixed greens, tempura fried, top with spicy tuna mix, tempura flakes, spicy mayonnaise, and unagi sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Cream cheese, cucumber, tempura shrimp, tempura crab, topped with avocado, tempura flakes, scallions, unagi sauce, and seafood sauce.

Tempura shrimp top with eel, avocado, and unagi sauce.

Spicy crab mix and cucumber top with salmon and unagi sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tempura shrimp, cream cheese, and avocado top with seared top sirloin beef, spicy mayonnaise, unagi sauce, and scallions.

Cream cheese, avocado, and mango top with red snapper and mango sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Spicy chicken, asparagus, mixed greens, tempura fried, seafood, and unagi sauce.

Eel, crab, cucumber, avocado, mixed greens, sprouts, and unagi sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tempura shrimp, cream cheese, asparagus, and seared top sirloin beef topped with avocado, tuna, unagi sauce, and sesame seeds.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Spicy tuna mix, mango, cucumber, and tempura fried topped with spicy mayonnaise, unagi sauce, and tobiko.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tempura shrimp, crab, cream cheese, cucumber, and topped with marinated tuna in sesame seed oil, seaweed salad, and drizzled with honey wasabi sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Bacon, tempura shrimp, cream cheese, and avocado topped with seared top sirloin steak, spicy mayonnaise, unagi sauce, scallions, and bacon crumbles.

Spicy tuna mix, avocado, mixed greens, and tempura shrimp topped with assorted fish marinated in sesame seed oil and seared, unagi sauce, spicy mayonnaise, and scallions.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Crab, cucumber, scallions, and tobiko topped with avocado, escolar (aka white tuna), spicy mayonnaise, unagi sauce, and sesame seeds.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Crab, cream cheese, mango, and cucumber topped with avocado, salmon, spicy mayonnaise, and unagi sauce.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tempura shrimp, cucumber, cream cheese, topped with avocado, crab, sesame seeds, and spicy mayonnaise.

Salmon tempura, cream cheese, avocado, mixed greens, topped with eel, scallions, spicy mayo, and unagi sauce.

Tempura shrimp, cucumber, mixed greens, spicy tuna mix topped with seared salmon, garlic mayo, jalapeños, and sriracha.\n\n*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Crab, cream cheese, mixed greens, scallions, panko fried, topped with sweet chili sauce.

Cucumber and sesame seeds.

Shitake mushroom, sesame seeds, and unagi sauce.

Tempura sweet potato and unagi sauce.

Tempura tofu and unagi sauce.

Tofu, cucumber, lettuce, mixed greens, sprouts, and basil sauce.

Tofu, cucumber, scallions, spicy mayonnaise, and togarashi.

Tofu, avocado, cucumber, and sesame seeds.

Soy pepper, tofu, mango, cream cheese, and mango sauce.

Cucumber, avocado, mango, sprouts, and mango sauce.

Vegan cream cheese, pineapple, tofu, avocado. Topped w/ coconut flakes.

Asparagus, avocado, pickled carrot, cucumber, sprouts. Served w/ vegan spicy mayo.

Vegan cream cheese, sweet potato topped w/ beets, mango, avocado. Served with unagi sauce.

Vegan cream cheese, asparagus, thai basil, pickled carrot topped with shiitake mushroom tempura fried with unagi sauce.