Sasa Japanese Restaurant Menu

Red miso soup with mitsuba & eringi mushroom.

Kuro edamame.

steam tiger shrimp with cucumber and seaweed salad.

deep-fried tofu coated with snow crab dashi.

dumplings filled with pork

Santa Barbara urchin and shoyu ikura over rice

seared w/ yuzu soy, garlic, pepper, asparagus

Japanese-style fried chicken.

fresh water eel over rice

Fluffy Steamed Rice, Perfectly Cooked to Complement Any Dish

Shrimp, pumpkin, shiso & Japanese sweet potato, mushroom.

four pieces different kind belly tasting

roasted brussel sprouts w/ salmon furikake.

hokkaido scallop w/ yuzu vinaigrette

12 pieces of sashimi, 4 different kinds.

Deep-fired squid tentacles

grilled shishito pepper w/ itogaki flakes.

seared yellow tail with truffle ponzu

Sea urchin and shoyu ikura over rice.

assorted fish w/ shiitake mushroom, kanpyo, kizami nori, tamago & pickled vegetables topped over rice.

Grilled eel & house made tamago, assorted tempura, house salad, rice.

6 pcs sashimi (3 different kinds), 6pcs chef choice nigiri & 1 hosomaki.

6 pc of sashimi(3 different kinds), 10 pieces premium sushis, chef choose sushi roll, homemake tamago.

7pcs chef choice sushi & 1 futo maki

Deep-fried chicken katsu & assorted tempura, house salad, rice.

FOUR kinds of tuna belly over rice. (come with O-TORO, CHU-TORO, ZUKE TORO, salmon toro).

Sea salt-grilled salmon & assorted tempura, house salad, rice.

8 pcs of sashimi(4 different kinds), 12 pcs of sushi(6 different kinds), 2 chef choose sushi rolls, 2 pcs homemake tamago.

Fresh water eel with original taste. (Cooked without sauce )

flounder

fresh waster eel

rosy seabass

Soy cured salmon roe

Tasmania ocean trout,

Umami flying fish roe

Steamed tiger shrimp

New Zealand king salmon

Black snapper

Seared Japanese barracuda

soy sauce cured medium fatty tuna.

smoked japanese spanish mackerel

Fatty blue fin tuna

BLUE FIN TUNA

homemake egg omelet

seared soy cured king salmon belly.

striped jack

Japanese red snapper,

Medium fatty tuna

Hokkaido sea urchin

Santa Barbara sea urchin

ink squid

Japanese beef striploin A5 BMS 12

yellowtail belly

Hokkaido scallop

seared flounder fin

Japanese yellowtail

sweet shrimp with deep fired shrimp head.

golden eye snapper

Arctic char cured with Japanese dashi.

Baby red snapper \n

Japanese amberjack

Tasmania ocean trout belly,

Seared salmon with spicy miso aioli, bigeye tuna tartare, cucumber and tobiko.

Seared Hokkaido scallop with Kyoto white miso aioli, snow crab, cucumber and tobiko.

Snow crab mixed with Kyoto white miso aioli, and avocado .

Grilled eel with miso red crab, cucumber, topped with tempura flakes, aonori and aged unagi sauce.

Cucumber.

deep fired amber jack, salmon, crab meat with cucumber, tobiko, ichimi.

Tuna roll.

Yellowtail and scallions.

deep-fired shrimp, cucumber, tobiko and kaiware.

Deep-fired soft shell crab, kaiware, tobiko & cucumber

bigeye tuna mix with spicy miso aioli, takuan, shiso & cucumber.

deep-fired shrimp tempura, cucumber &topped with eel.

salmon with avocado.

fatty blue fin tuna w/ scallions

salmon, scallop, avocado w/ yuzu citrus

Avocado roll

salmon roll.

Deep fried shrimp tempura, cucumber , topped with eel, miso snow crab , tempura flakes

Effervescent, refreshing water with a lively burst of bubbles.

The cold, refreshing, sparkling classic that America loves.

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