Spiral Menu

A savory broth made from fermented soybean paste, featuring delicate tofu cubes and seaweed.

Imitation crab and shrimp tempura inside topped with ell, avocado, eel sauce, sesame, and tobiko.

Pan-fried potstickers.

Califorina roll inside topped with salmon, tuna, avocado, and tobiko.

All curry sauce made with beef.

Soy bean.

Baked California roll topped with salmon, tobiko, eel sauce, green onion, and sprouts.

Imitation crab, avocado, and sesame.

Two pieces of charshu, kikurage mushroom, egg, young seaweed, fish cake and onion in tonkotsu broth.

Minced beef, corn, kikurage mushroom, egg, young seaweed, fish cake and onion in shoyu broth.

Baby scallop, clam, mussel, kikurage mushroom, young seaweed, fish cake and onion in shiyo broth.

String beans, broccoli, sweet potatoes, pumpkin, tofu and onion in shoyu broth.

Come with two pieces each of salmon, tuna and hamachi sashimi, assorted tempura, unagi over rice and choice of one in the bottom.

Uni, toro, shiso, caviar on roasted seaweed.

Smoked salmon on Himalayan slab.

25 minutes. Seared A5 Wagyu beef on Himalayan slab.

Tuna, black sesame, tobiko, onion, seaweed salad, cucumber mixed with house spicy sauce.

Crispy salmon skin, mixed greens, and sprouts with sesame dressing.

Ebi, young seaweed, cucumber in vinegar sauce.

Deep-fried calamari legs.

Tang fry chicken.

Grilled whole squid.

Six pieces.

Grilled yellowtail collar.

Deep-fried whole soft shell crab.

Grilled marinated miso-kasu sea bass.

Clam in sake broth.

Baked mussel with spicy mayo and tobiko.

Grilled lamb chop with special sauce and sesame.

Pan-fried potstickers.

Steak and onion with house sauce.

Shrimp and assorted veggie tempura.

Deep-fried tofu with house sauce.

Sake sashimi: Thinly sliced salmon, available in 10, 6, or 8 pieces.

Yellowtail sashimi, available in sizes 10, 6, 8 pieces.

Albacore sashimi in three sizes: 6, 8, or 10 pieces.

Escolar slices available in 10, 8, or 6 piece options.

Tako sashimi, available in 10, 6, 8 pieces.

A curated selection of 28 pieces of fresh sashimi, featuring a variety of fish chosen daily by the chef.

An assortment of 40 pieces of sashimi, hand-selected by the chef, typically includes a variety of fresh raw fish.

Califorina roll inside topped with salmon, tuna, avocado, and tobiko.

Salmon and avocado inside topped with tuna, tobiko, black sesame, and sprouts.

Spicy hamachi, avocado and cucumber inside topped with scallop and tobiko.

Assorted fish, real crab and sprouts wrapped with cucumber in house sauce.

Deep-fried hamachi with green onion inside topped with seared hamachi, onion, tobiko eel sauce, and black sesame.

Eel and avocado inside topped with seared scallop, eel sauce, and tobiko.

Imitation crab meat, ell, cucumber inside topped with avocado, eel sauce, sesame, and tobiko.

Imitation crab and shrimp tempura inside topped with ell, avocado, eel sauce, sesame, and tobiko.

Eel and avocado inside topped with deep-fried soft shell crab, eel sauce, sesame, and tobiko.

Deep-fried California roll inside topped with eel, eel sauce, sesame, and tobiko.

Deep-fried spicy tuna and cream cheese topped with special sauce, black sesame, and tobiko.

California roll inside topped with seared escobar, jalapeño, spicy eel house sauce.

Avocado and cucumber inside topped with lobster salad and tobiko.

Soy wrapped deep-fried soft-shell crab, avocado, green onions and tobiko mixed with house mayo.

Shrimp tempura, avocado, imitation crab inside topped with seared salmon, spicy mayo, eel sauce, and dried tuna flakes.

Baked California roll topped with salmon, tobiko, eel sauce, green onion, and sprouts.

Deep-fried assorted fish inside with house sauce.

Tuna, avocado inside topped with seared salmon, tobiko, green onion, black sesame, and eel sauce.

Spicy tuna, shrimp tempura, avocado inside topped with tuna and tempura flakes.

Asparagus tempura, avocado inside topped with eggplant tempura, avocado, black sesame, and eel sauce.

Pumpkin tempura and avocado with house sauce.

Tuna, sesame, green onion mixed with spicy sauce.

Scallop, cucumber, tobiko mixed with spicy sauce.

Eel, avocado, sesame with eel sauce.

Tuna, sesame, and green onion mixed with spicy sauce.

Unagi, avocado, and cucumber with unagi sauce.

Tuna.

Salmon.

Hamachi, green onion, and sesame.

Avocado and sesame.

Cucumber and sesame.

Tamago, cucumber, fried bean cur and yamagobo.

Soft shell crab, avocado, cucumber, tobiko, and sesame.

Salmon, avocado, and sesame.

Smoked salmon with cream cheese.

Crispy salmon skin, cucumber, sprouts and green onion.

Shrimp tempura, imitation crab and avocado with unagi sauce.

Two pieces of o-toro, the fattiest part of the bluefin tuna belly, served on sushi rice.

Akami, a lean cut of bluefin tuna, is delicately placed atop sushi rice, typically accompanied by a hint of wasabi.

Slices of hamachi toro, or yellowtail belly, gently placed atop sushi rice, typically includes wasabi and ginger. This item may contain raw or undercooked ingredients.

Kanpachi nigiri features thinly sliced amberjack atop a bed of hand-pressed sushi rice, typically garnished with a touch of wasabi.

Shima aji nigiri features thinly sliced striped jack atop a bed of vinegared sushi rice, often accented with a touch of wasabi.

Sweet shrimp served atop sushi rice, typically includes fried shrimp head.

Tairagai nigiri features thinly sliced pan-shell meat atop a small ball of sushi rice, typically includes a dab of wasabi.

Sake (salmon) nigiri features thinly-sliced salmon atop vinegared sushi rice, typically includes two pieces per serving.

Sushi-grade tuna, thinly sliced, served over a bed of vinegared sushi rice, often accompanied by a dab of wasabi.

Slices of hamachi (yellowtail) atop hand-pressed sushi rice, typically includes two pieces.

Shiro maguro nigiri features thinly sliced albacore on top of vinegared rice, often accompanied by a touch of wasabi.

Escolar, also known as super white tuna, is presented atop a bed of vinegared rice, typically served in two pieces.

Sliced octopus atop a small mound of sushi rice, typically includes a touch of wasabi between the seafood and rice.

Sliced Hokkaido scallop, delicately placed atop vinegared rice, typically includes a subtle seasoning to enhance its natural sweetness.

Sliced squid atop hand-pressed sushi rice, typically served as a delicacy in Japanese nigiri sushi.

Salmon roe, gently laid atop hand-pressed sushi rice, typically includes two pieces per serving.

Tobiko, or flying fish roe, is delicately placed atop a small ball of sushi rice, typically wrapped with a thin strip of nori (seaweed). Two pieces per order.

Tamago nigiri features a slice of sweet, Japanese-style egg omelette atop a small mound of sushi rice, often secured with a strip of nori.

Sushi rice encased in a sweet, fried bean curd pouch, offering a simple yet satisfying taste of traditional Japanese nigiri.

Two pieces of unagi nigiri, featuring broiled eel on a bed of hand-pressed sushi rice, typically includes unagi sauce and a sprinkle of sesame seeds.

Minced beef and green onion.

Chicken and green onion.

String beans, broccoli, sweet potatoes, pumpkin, tofu and green onion.

Salmon, clam, scallop, shrimp tempura, spinach, fish cake and egg.

Minced beef, carrot, tofu, enoki mushroom, napa, onion and crystal noodles. Serve with rice only.

Scallops wrapped in bacon, grilled on skewers, typically served with a teriyaki sauce.

Grilled chicken wings on skewers, typically served with a Japanese-inspired sauce.

Grilled chicken skewers, typically includes teriyaki sauce and green onions.

A rice ball, typically includes white rice formed into a shape and may be filled or mixed with ingredients like vegetables or seafood, often wrapped in nori (seaweed).

Chicken with egg and onion over rice.

Beef with egg and onion over rice.

Eel with house sauce and pickle over rice.

All curry sauce made with beef.

Eel, egg, fish cake and green onion fired rice.

Salmon, egg, fish cake and green onion fired rice.

Chef choice 14 pieces assorted sashimi over rice.

Spicy tuna roll, six pieces assorted sashimi and nigiri.

Seared salmon, tamago, imitation crab, quail egg, tobiko, cucumber with house sauce over rice.

seaweed salad

A savory broth made from fermented soybean paste, featuring delicate tofu cubes and seaweed.

A blend of mixed greens, typically accompanied by cucumber, carrot, and tomato, served with a signature house dressing.