Sushi Tomoki Menu

Inside: salmon, cucumber, avocado. Outside: salmon.

Inside: spicy tuna. Outside: yellowtail.

Crispy rice topped with spicy tuna, avocado, and thinly sliced jalapeños.

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

Inside: kanikama. Outside: salmon.

Inside: spicy tuna. Outside: bluefin tuna.

Center loin of Scottish salmon, yuzu and soy sauce.

Hirame, with sea salt and lime powder.

Inside: kanikama. Outside: akami, yellowtail, salmon.

Tender edamame pods sautéed with minced garlic and a sprinkle of salt.

Pan-fried Japanese shishito peppers with soy sauce, garnished with dried bonito flakes and sesame seeds.

suno mono with octopus

Fresh mix of greens, with an assortment of vegetables and homemade dressing.

Crispy rice topped with spicy tuna, avocado, and thinly sliced jalapeños.

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

Crispy fried tofu cubes in a dashi-based sauce

Toro temaki: Fatty bluefin tuna belly typically wrapped in seaweed and rice.

Fresh crab meat wrapped in a crisp seaweed cone with seasoned rice.

Assorted sashimi, including tuna, salmon, yellowtail, shrimp, and scallop, served over a bed of sushi rice.

Inside: spicy tuna. Outside: albacore.

Inside: spicy tuna. Outside: yellowtail.

Inside: salmon, cucumber, avocado. Outside: salmon.

Inside: kanikama. Outside: akami, yellowtail, salmon.

Inside: kanikama. Outside: salmon.

Inside: real crab. Outside: albacore.

Lean bluefin tuna with pickled jalapeño.

Medium loin of bluefin tuna, marinated soy sauce.

Fatty belly of bluefin tuna, marinated soy sauce.

Kinmedai, lightly seared and soy sauce, daikon.

Kurodai lemon powder with shiso.

Hirame, with sea salt and lime powder.

Engawa, seared and yuzu ponzu sauce.

Hirame with fresh black truffle from Italy.

Nodoguro, lightly seared with Japanese radish.

Hamachi with ponzu sauce.

Center loin of hamachi with yuzu ponzu.

Amber Jack from Japan with yuzu ponzu.

Scottish salmon with marinated soy sauce.

Center loin of Scottish salmon, yuzu and soy sauce.

Seared Scottish salmon, with garlic sauce.

Marinated ikura.

Hokkaido Hotate with lemon powder and soy sauce

Japanese Scallop with Italian Caviar

Ama-Ebi with fried shrimp heads

Uni from Santa Barbara

Premium Japanese Uni from Hokkaido

Fresh slices of salmon sashimi paired with wasabi tobiko (flying fish roe).

Seared albacore sashimi topped with fried onion and house special sauce.

Thinly sliced halibut typically includes white onions, kaiware sprouts, and homemade yuzu vinaigrette.

12 pieces of chef’s fresh selection

Ma-Ika

Unagi with eel sauce and sesame seeds

Seared eel with mascalpone cheese and sesame seeds

Japanese style home made egg

Japanese traditional sponge cake

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

A crisp, refreshing taste you know and love with zero calories.

Effervescent, crystal-clear sparkling water with a refreshing zest.