Sushi Zen Menu

Savory thin soup that typically has a broth or consomme base.

Salad with a salty seasoned microalgae base.

Basic vegetable salad.

Crab stick and cucumbers mixed with chef's special chili sauce.

House salad with half sliced avocado, served with ginger dressing.

Precooked octopus slices mixed with cucumbers and seaweed salad in a Japanese vinaigrette dressing.

Breaded or battered crispy chicken.

Fried potatoes.

Deep fried vegetables with shrimp.

Fried wonton wrapper filled with imitation crab and cream cheese.

Pan fried dumpling.

Pan fried dumpling.

Three pieces of deep fried vegetable spring roll.

Steamed shrimp dumpling.

Deep fried soft tofu with tempura sauce.

Grilled chicken with onions and peppers on a stick.

Grilled beef with onions and peppers on a stick.

Deep fried shrimp with mango chili sauce.

Deep fried soft shell crab.

Deep fried lightly battered squid.

Butter fried rock shrimp served with spicy yuzu mayo.

Grilled yellowtail.

Spicy. Sliced black pepper tuna with ponzu sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Six slices of yellowtail sashimi and jalapeño with ponzu sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Spicy tuna and crunchy with round shape, drizzle with spicy mayo. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may increase the risk of foodborne related illness.

Five pieces assorted sushi. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Nine pieces assorted sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Fresh tuna, guacamole, tobiko, scallion. Topped with spicy mayo and a balsamic vinaigrette glaze. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Spicy crab meat.

Spicy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Smoked salmon, cream cheese and cucumber.

Salmon, avocado and cucumber. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Ebi, cucumber, lettuce and mayo.

Ray-finned fish.

Crispy shrimp, cucumber and avocado topped with eel sauce and tobiko.

Crispy chicken, cucumber and avocado topped with eel sauce.

Sushi hand roll filled with grilled eel and crisp cucumber, drizzled with a sweet soy-based sauce.

Sushi roll prepared with avocado.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Crispy soft shell crab, cucumber, avocado and tobiko topped with eel sauce.

Crab and cheese rolled in sushi rice and seaweed, forming a hand-rolled temaki cone.

Sushi roll filled with tempura sweet potato, drizzled with a sweet glaze, accompanied by pickled ginger and wasabi.

Sushi rice and crisp cucumber wrapped in seaweed, sliced into bite-sized pieces.

Sushi roll prepared with avocado.

Sushi roll filled with asparagus.

Asparagus, avocado and cucumber.

Smoked salmon, Crab meat ,cheese, with spicy mayo.

Eel, shrimp, Crab meat, avocado with spicy mayo and eel sauce.

Red snapper, Crab meat, cheese, asparagus with Chef special sauce.

Spicy tuna, avocado, tobiko, scallion, spicy mayo and eel sauce.

No rice. Red snapper, salmon, crab meat, cream cheese and avocado, topped with spicy mayo, eel sauce, scallions, and masago.

Spicy crawfish meat and cucumber topped with tuna sashimi, spicy mayo and crunchy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Shrimp tempura, cream cheese, avocado, topped with spicy Crab, red roe and wasabi tobiko. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Shrimp tempura, topped with salmon sashimi, spicy mayo and eel sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy Crab meat, avocado, fluke tempura on top, eel sauce and jalapeño.

Spicy tuna and cucumber topped with tuna, salmon, yellowtail, spicy mayo and crunchy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy tuna and seaweed salad, topped with avocado and spicy salmon sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Soft-shell crab, shrimp tempura, spicy crawfish meat, tobiko, avocado and cucumber wrapped in soybean nori.

Spicy tuna, salmon, yellowtail, cucumber and asparagus inside. Topped with tuna, salmon and yellowtail wrapped in soy nori with wasabi ginger. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy tuna, avocado and crunchy inside, wrapped with rice and soy pepper. Topped with tuna, balsamic reduction and thai mayo. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Crab, cucumber, avocado wrapped in seaweed topped with tuna, salmon and yellowtail. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Tuna, salmon, yellowtail and asparagus inside. Topped with seared tuna, salmon and yellowtail with a sweet and sour spicy mayo. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Eel, cucumber and avocado with eel sauce and tobiko.

Shrimp tempura and crawfish meat. Topped with avocado, eel sauce and tobiko. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Tuna, salmon, Crab stick, caviar, avocado and spicy tuna wrapped with soybean nori, spicy mayo, eel sauce, tobiko and scallion. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Shrimp tempura and spicy tuna topped with eel, avocado, eel sauce and black tobiko.

Mini triangle sandwich made with spicy tuna, spicy crawfish meat and avocado wrapped with soybean paper topped with spicy mayo and tobiko. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy tuna and lobster tempura inside wrapped with soybean paper, topped with tuna, salmon and avocado drizzled with Chef's special sauces. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Spicy crunchy tuna, spicy salmon, mango, cucumber, avocado, masago, wrapped with soybean paper. Topped with spicy mayo and sriracha. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Soft shell crab tempura, cucumber, avocado, spicy tuna, mango, wrapped with soybean paper. Topped with eel sauce.

Spicy Crab meat with crunchy, topped with steamed shrimp, avocado and spicy mayo.

18 pieces of sashimi served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

12 pieces of sashimi and five pieces of sushi with a spicy tuna roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Four pieces each of tuna. Salmon and yellowtail, served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Three pieces of yellowtail, three pieces of salmon and three pieces of tuna with an Alaska roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Three pieces of sushi and six pieces of sashimi with a tuna roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Three pieces of sushi and six of pieces sashimi with a salmon roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may increase the risk of foodborne related illness.

18 pieces of sashimi and 10 pieces of sushi (nigiri), with a banzai roll and a flaming heart roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Grilled chicken pieces paired with stir-fried noodles and seasoned brown rice.

Succulent shrimp grilled with onions and zucchini, accompanied by fried rice and noodles.

Steak hibachi served with choice of meat temperature: rare to well done.

Ray-finned fish. marinated or glazed in a soy based sauce.

Seared scallops paired with stir-fried rice, noodles, and a medley of broccoli and onions.

Grilled shrimp and chicken served with fried rice, noodles, and a side of vegetables.

Grilled chicken and scallops, typically seasoned with soy sauce and served with a selection of hibachi vegetables.

Grilled chicken and salmon served with sautéed vegetables, steamed rice, and noodles.

Succulent shrimp and tender scallops paired with zucchini, onions, and mushrooms, served alongside fried rice and noodles.

Steak and chicken paired in classic Hibachi style. Choose meat temperature: rare to well done.

Steak & shrimp hibachi: Select steak temperature from rare to well done. Served with mixed vegetables, steamed rice.

Steak and salmon served with choice of meat temperature: rare to well done.

Succulent shrimp and salmon, grilled and served with fried rice, noodles, and a side of crisp green beans.

Steak & Scallop Hibachi: Choice of steak temperature from rare to well done, served with scallops.

Filet mignon with choice of meat temperature from rare to well done, served hibachi style.

Filet Mignon & Chicken Hibachi: Served with choice of meat temperature - rare to well done.

Filet mignon & shrimp served with choice of meat temperature: rare to well done.

Filet mignon paired with scallops, choice of meat temperature from rare to well done.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Stir-fried rice. poultry.

Stir-fried rice. shellfish.

Stir-fried rice.

Poultry.

Shellfish.

Beef noodle soup typically includes tender slices of beef, vegetables, and noodles served in a savory broth.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Savory Japanese-style noodles, lightly seasoned and tossed, offering a simple yet satisfying accompaniment to any meal.

Stir-fried rice with scrambled eggs and seasoning, served as a side dish.

A medley of steamed broccoli, carrots, zucchini, and snap peas, lightly seasoned.

Grilled chicken, typically accompanied by a savory teriyaki sauce.

Steak side order, choose meat temperature: rare to well done.

Succulent shrimp served as a delightful accompaniment.

Ray-finned fish. prepared and flavored with smoke.

Seared scallops on a bed of greens, seasoned with a light sauce.

Side filet mignon with choice of meat temperature: rare to well done.

Delicately sweetened, perfectly refreshing.

Steaming Green Tea: A Delicate Fusion of Fresh Leaves and Warmth

Freshly squeezed apple nectar, packed with the tart and sweet essence of ripe apples.

A Japanese unsweetened ice tea, typically brewed from select tea leaves for a crisp and refreshing taste.

Refreshing, slightly tangy pink lemonade with a sweet, colorful twist.

Refreshing, crisp ginger-flavored carbonated soft drink.

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

A soda, offering a unique and refreshing taste with a blend of subtle fruit flavors.

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

Cooked in oil.

Crispy and creamy dessert made from a blend of cheese, served warm and golden-brown

A savory blend of fresh ginger and spices, typically combined with soy sauce and a hint of garlic, designed to complement steak dishes.

Thinly sliced ginger, typically pickled in a vinegar solution, designed to cleanse the palate between sushi servings.

A savory blend of soy sauce, rice vinegar, and a hint of chili oil, often accompanied by citrus notes.

A sweet and tangy sauce, often served as a complement to appetizers and main dishes.

A harmonious mix of sweeteners and chilies, crafted to complement a variety of dishes with its sweet yet mildly spicy flavor profile.

A blend of ginger, citrus, and soy sauce, typically used to enhance the flavors of salads.

A blend of fresh ginger, citrus juices, soy sauce, and a hint of garlic and onion, creating a refreshing dressing for salads.

Sriracha is a hot sauce crafted from sun-ripened chili peppers and garlic, offering a spicy and tangy flavor profile.

A thick, sweet sauce derived from soy, often used to complement sushi and various Japanese dishes.

A harmonious blend of soy sauce, sake, sugar, and a hint of ginger and garlic, creating a glossy, savory-sweet complement.

A creamy blend of mayonnaise and spices, offering a zesty kick to complement Japanese dishes.

A 2 oz serving of yum sauce, typically a creamy and tangy condiment, often used to enhance the flavors of various Japanese dishes.

8 oz of our homemade yum sauce, a creamy blend with a hint of sweetness, typically includes spices to complement a variety of dishes.

12 pieces of sashimi. Served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Four pieces of sushi, six pieces of sashimi and California roll. Served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Choose any 2 maki rolls with options like spicy crunchy tuna, eel cucumber, or avocado rolls. Includes a side of soup or salad. Variety of vegetables and proteins available.

Choose any 3 maki rolls from options including avocado, spicy tuna, eel cucumber, and more. Served with choice of soup or salad.

Grilled chicken paired with stir-fried vegetables and seasoned fried rice.

Succulent shrimp paired with stir-fried vegetables and seasoned fried rice.

Hibachi-grilled cubes of steak accompanied by stir-fried noodles, broccoli, mushrooms, and a medley of sliced vegetables.

Sweet buttery and delicate.

Choose two: vegetable, chicken, shrimp, steak, scallop. Served with rice and vegetables.

Savory thin soup that typically has a broth or consomme base.

Salad with a salty seasoned microalgae base.

Basic vegetable salad.

Crab stick and cucumbers mixed with chef's special chili sauce.

House salad with half sliced avocado, served with ginger dressing.

Precooked octopus slices mixed with cucumbers and seaweed salad in a Japanese vinaigrette dressing.

Breaded or battered crispy chicken.

Fried potatoes.

Deep fried vegetables with shrimp.

Fried wonton wrapper filled with imitation crab and cream cheese.

Pan fried dumpling.

Pan fried dumpling.

Three pieces of deep fried vegetable spring roll.

Steamed shrimp dumpling.

Deep fried soft tofu with tempura sauce.

Grilled chicken with onions and peppers on a stick.

Grilled beef with onions and peppers on a stick.

Deep fried shrimp with mango chili sauce.

Deep fried soft shell crab.

Deep fried lightly battered squid.

Butter fried rock shrimp served with spicy yuzu mayo.

Grilled yellowtail.

Spicy. Sliced black pepper tuna with ponzu sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Six slices of yellowtail sashimi and jalapeño with ponzu sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Spicy tuna and crunchy with round shape, drizzle with spicy mayo. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may increase the risk of foodborne related illness.

Five pieces assorted sushi. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Nine pieces assorted sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Fresh tuna, guacamole, tobiko, scallion. Topped with spicy mayo and a balsamic vinaigrette glaze. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Spicy crab meat.

Spicy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Smoked salmon, cream cheese and cucumber.

Salmon, avocado and cucumber. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Ebi, cucumber, lettuce and mayo.

Ray-finned fish.

Crispy shrimp, cucumber and avocado topped with eel sauce and tobiko.

Crispy chicken, cucumber and avocado topped with eel sauce.

Hand-rolled sushi featuring grilled eel and crisp cucumber, drizzled with a sweet sauce.

Sushi roll prepared with avocado.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Crispy soft shell crab, cucumber, avocado and tobiko topped with eel sauce.

Crab and cheese, typically wrapped in sushi rice and seaweed, forming a cone-shaped hand roll.

Sushi roll filled with roasted sweet potato, drizzled with a sweet soy glaze, and sprinkled with sesame seeds.

Sushi rice and crisp cucumber wrapped in seaweed, sliced into bite-sized pieces.

Sushi roll prepared with avocado.

Sushi roll filled with asparagus.

Asparagus, avocado and cucumber.

Smoked salmon, Crab meat ,cheese, with spicy mayo.

Eel, shrimp, Crab meat, avocado with spicy mayo and eel sauce.

Red snapper, Crab meat, cheese, asparagus with Chef special sauce.

Spicy tuna, avocado, tobiko, scallion, spicy mayo and eel sauce.

No rice. Red snapper, salmon, crab meat, cream cheese and avocado, topped with spicy mayo, eel sauce, scallions, and masago.

Spicy crawfish meat and cucumber topped with tuna sashimi, spicy mayo and crunchy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Shrimp tempura, cream cheese, avocado, topped with spicy Crab, red roe and wasabi tobiko. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Shrimp tempura, topped with salmon sashimi, spicy mayo and eel sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy Crab meat, avocado, fluke tempura on top, eel sauce and jalapeño.

Spicy tuna and cucumber topped with tuna, salmon, yellowtail, spicy mayo and crunchy. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy tuna and seaweed salad, topped with avocado and spicy salmon sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Soft-shell crab, shrimp tempura, spicy crawfish meat, tobiko, avocado and cucumber wrapped in soybean nori.

Spicy tuna, salmon, yellowtail, cucumber and asparagus inside. Topped with tuna, salmon and yellowtail wrapped in soy nori with wasabi ginger. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy tuna, avocado and crunchy inside, wrapped with rice and soy pepper. Topped with tuna, balsamic reduction and thai mayo. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Crab, cucumber, avocado wrapped in seaweed topped with tuna, salmon and yellowtail. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Tuna, salmon, yellowtail and asparagus inside. Topped with seared tuna, salmon and yellowtail with a sweet and sour spicy mayo. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Eel, cucumber and avocado with eel sauce and tobiko.

Shrimp tempura and crawfish meat. Topped with avocado, eel sauce and tobiko. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Tuna, salmon, Crab stick, caviar, avocado and spicy tuna wrapped with soybean nori, spicy mayo, eel sauce, tobiko and scallion. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Shrimp tempura and spicy tuna topped with eel, avocado, eel sauce and black tobiko.

Mini triangle sandwich made with spicy tuna, spicy crawfish meat and avocado wrapped with soybean paper topped with spicy mayo and tobiko. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy tuna and lobster tempura inside wrapped with soybean paper, topped with tuna, salmon and avocado drizzled with Chef's special sauces. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Spicy. Spicy crunchy tuna, spicy salmon, mango, cucumber, avocado, masago, wrapped with soybean paper. Topped with spicy mayo and sriracha. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Soft shell crab tempura, cucumber, avocado, spicy tuna, mango, wrapped with soybean paper. Topped with eel sauce.

Spicy Crab meat with crunchy, topped with steamed shrimp, avocado and spicy mayo.

18 pieces of sashimi served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

12 pieces of sashimi and five pieces of sushi with a spicy tuna roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Four pieces each of tuna. Salmon and yellowtail, served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Three pieces of yellowtail, three pieces of salmon and three pieces of tuna with an Alaska roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Three pieces of sushi and six pieces of sashimi with a tuna roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Three pieces of sushi and six of pieces sashimi with a salmon roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may increase the risk of foodborne related illness.

18 pieces of sashimi and 10 pieces of sushi (nigiri), with a banzai roll and a flaming heart roll. served with soup or salad. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Grilled chicken pieces accompanied by fried rice and noodles, seasoned with sesame seeds.

Succulent shrimp grilled with onions and zucchini, served alongside fried rice and noodles.

Steak hibachi: choice of meat temperature from rare to well done. Served with hibachi vegetables and steamed rice.

Ray-finned fish. marinated or glazed in a soy based sauce.

Seared scallops paired with stir-fried vegetables and seasoned fried rice, accompanied by noodles.

Sautéed shrimp and chicken paired with noodles, fried rice, and a side of vegetables.

Chicken and scallops are grilled on a hibachi, typically accompanied by a soy-based sauce and mixed vegetables including mushrooms, zucchini, and onions.

Grilled chicken and salmon served with sautéed vegetables, fried rice, and noodles.

Seared shrimp and scallops accompanied by sautéed vegetables, served with fried rice and noodles.

Steak & Chicken Hibachi: Select your desired meat temperature from rare to well done. Served with hibachi vegetables and steamed rice.

Steak & shrimp combo served with choice of meat temperature: rare to well done.

Steak & Salmon Hibachi: Choice of steak cooked to your preference - rare to well done. Served alongside salmon.

Grilled salmon and shrimp paired with sautéed vegetables, served alongside fried rice and noodles.

Steak & Scallop Hibachi: Steak choice of meat temperature from rare to well done, served with scallops.

Filet mignon served with choice of rare to well done. Includes hibachi dinner options.

Filet mignon & chicken, choice of meat temperature from rare to well done.

Filet mignon & shrimp hibachi dinner: Choose meat temperature from rare to well done.

Filet mignon paired with scallops, choice of meat temperature from rare to well done.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Served with miso soup, salad and white rice. Substitute fried rice or noodles for additional charge.

Stir-fried rice. poultry.

Stir-fried rice. shellfish.

Stir-fried rice.

Poultry.

Shellfish.

Noodles accompanied by sliced beef and a selection of vegetables, typically served in a rich broth.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order. Consuming raw or undercooked meat, poultry, seafood, shellfish and fish eggs may Increase the risk of foodborne related illness.

Two pieces per order.

Two pieces per order.

Two pieces per order.

Thick noodles seasoned with a savory sauce, suitable as an accompaniment to main dishes.

A side dish of fried rice with scrambled eggs, seasoned with Japanese flavors.

A medley of sautéed vegetables including broccoli, carrots, and zucchini, lightly seasoned.

Grilled chicken, typically includes a savory teriyaki sauce.

Steak side order, choice of meat temperature from rare to well done.

Succulent shrimp served as a delightful accompaniment.

Ray-finned fish. prepared and flavored with smoke.

Seared scallops served on a bed of greens.

Side filet mignon with options for meat temperature: rare to well done.

Delicately sweetened, perfectly refreshing.

Steaming Green Tea: A Delicate Fusion of Fresh Leaves and Warmth

Freshly squeezed apple nectar, packed with the tart and sweet essence of ripe apples.

Refreshing, slightly tangy pink lemonade with a sweet, colorful twist.

Refreshing, crisp ginger-flavored carbonated soft drink.

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

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

A Japanese soda offering a unique, refreshing taste, typically carbonated and may include a distinct flavor not commonly found in other beverages.

A chilled Japanese tea, unsweetened, offering a simple and refreshing experience without added sugars.

Cooked in oil.

Crispy and creamy dessert made from a blend of cheese, served warm and golden-brown

A savory blend of fresh ginger, garlic, and soy sauce, designed to complement steak.

A blend of soy sauce, rice vinegar, and chili oil, often enhanced with a hint of citrus for a balanced flavor profile. Contains sesame.

Thinly sliced ginger, pickled in a sweet and tangy brine, typically served as a palate cleanser between sushi dishes.

A sweet and tangy sauce, often accompanied by hints of apricot and plum, ideal for enhancing the flavors of various dishes.

A harmonious blend of sweet and spicy flavors, often used as a dipping sauce for a variety of dishes.

A 2 oz serving of ginger salad dressing, typically made with a blend of fresh ginger, citrus juices, soy sauce, and a hint of garlic and onion, designed to complement salads.

A sweet and savory sauce, often used as a glaze for sushi and other dishes, without actual eel content.

Sriracha is a spicy condiment made from sun-ripened chili peppers and garlic, offering a tangy and slightly sweet taste.

A creamy blend of mayonnaise infused with a selection of spices to add a kick, commonly used as a condiment for enhancing sushi and other dishes.

A 2 oz serving of Japanese-style yum sauce, known for its creamy texture and a balanced mix of savory and slight sweetness, complementing a variety of dishes.

An 8 oz serving of Japanese-style yum sauce, typically a creamy, slightly sweet and tangy condiment, ideal for enhancing the flavors of fried rice, hibachi, and various other dishes.

Teriyaki sauce is a Japanese condiment made with soy sauce, sugar, and mirin, offering a harmonious blend of sweet and savory flavors.