Sunset Sushi Omakase Menu

Sunset's premium omakase box consists of 10 pcs. Nigiri: 2 tuna, 2 toro, 2 madai (snapper), 2 hamachi, 2 salmon each with unique garnishes; and 2 Rolls (1 salmon avocado and 1 hamachi scallion)

Hamachi (Japanese Yellowtail) and Scallion Roll Truffle Dusted Vegetable Roll (Cucumber, Shiso Leaves, Daikon Sprouts) Bluefin Tuna Roll Salmon Avocado Roll Toro Roll (Fatty Tuna with Chives) Rainbow Roll - California Roll Topped w/ Tuna, Hamachi, Salmon, Snapper

Chef’s choice Deluxe Omakase Box consists of 16 pieces nigiri; 2 tuna, 2 toro, 2 hamachi, 2 salmon, 2 shima-aji, 2 akamutsu, 2 hokkaido scallop, 2 a5 wagyu and 2 sunset rolls, (1 hamachi scallion and 1 salmon avocado), as well as our signature mini chirashi don.

Cucumber, avocado, japanese pickle, shiso leaf & sweet squash

Kani stick, avocado, cucumber topped with tuna, salmon & hamachi

Salmon, Hamachi, Tuna & Avocado with ponzu wrapped in cucumber

Baby gem lettuce, tossed in a creamy wasabi miso dressing, and topped with pecorino Romano and crispy quinoa

Spicy tuna over crispy rice topped with jalapeño. Comes with a side of ginger, eel sauce and soy sauce.

Pan seared dumplings (5) filled with wagyu beef and spices, served over a chili butter sauce and topped with crispy garlic and shallots.

Bite sized pieces of crispy chicken thighs topped with a miso honey, japanese chili spice blend, served with a side of yuzu ranch dressing.

AlleyCat's famous japanese style pastrami sandwich served on milk bread, with red onion marmalade, hot mustard and okonomi sauce.

Egg noodles mixed with our house smoked bbq brisket, shiitake mushrooms tossed with tamarind soy sauce and topped with shaved red cabbage and wasabi aioli.

Signature fried rice served with blue crab, miso cured bacon, shiitakes, edamame and spices, topped with an umami egg sauce.

Baby back ribs (4) cooked until crispy and tossed in a savory red miso sauce. Served with cucumber and daikon yuzu pickles.

Chilean seabass marinated In a miso glaze and finished in the broiler, served over sautéed edamame, crispy sweet potato and a sweet corn sauce.

A half chicken deboned and cooked under a brick till crispy. Served with a celery root puree and a black truffle teriyaki sauce.

White wine with a refined scent of grapefruit, candied lemon, pineapple, toast and flint. Pure and refined in taste and with an invigorating freshness. The finale is minutes long with burnt butter, hazelnut and mineral complex nuances.

Fresh aromas combine the impression of vitality and spring-time scents, together with hints of toast and honey. On the palate, bouquets of ripe fruits and citrus.

Flavors of strawberry and wild cherry fruit, with a touch of richness on the mid palate. It is balanced with dry, crisp acidity and complimented with a creamy texture and long finish.

The palate is vibrant and juicy, with flavors of underripe apricot and yellow peach, Cara Cara orange and a kiss of jasmine. Beautifully focused, with great acidity and plenty of texture.