Sushiology Menu

Pork and ginger dumplings served with soy scallion vinaigrette.

Spicy. Maguro, cucumber, goma, spicy aioli.

Spicy. Wok tossed fiery edamame with sriracha butter or original with sea salt.

Crab salad, avocado, cucumber, goma.

Salmon, tuna, yellowtail, shrimp topped California roll.

Tofu, negi, and wakame in shiro miso infused dashi broth.

Grilled chicken, corn, green peas, green onion, eggs over easy.

Spicy. Panko dusted bite size chicken, sweet and tangy pew pew sauce.

Crab salad, cucumbers, tempura flakes, kabayaki sauce.

Spam, caramelized soy, nori, furikake rice.

Hand cut fries topped with nori, katsuobushi, kizami nori, okonomiyaki sauce.

Fried squid rings served with kabayaki, wasabi aioli.

Spicy. Motoyaki topped baked mussels, scattered green onions, smelt roe, sriracha.

Pork and ginger dumplings served with soy scallion vinaigrette.

Marinated chashu, red onion, hoisin sauce, negi, lotus leaf bun (2 buns).

Crispy battered green beans, served with cucumber infused wasabi ranch dip.

Miso marinated chicken thigh skewers, onions, sweet soy reduction.

Panko dusted tempura fried Brie with raspberry soy dip.

Dashi battered octopus balls, drizzled kewpie topped with bonito flakes, aonori.

Spicy. Panko dusted bite size chicken, sweet and tangy pew pew sauce.

crispy chicken, cukes, bao wow sauce, fried lotus leaf bun. 2 piece

panko dusted cauliflower, sweet and tangy pew pew sauce

Ume-ponzu dressing, goma kanikama.

Spicy. Spring mix, arugula, red onions, masago, seven-spice ahi, mardarin orange, avocado , balsamic soy vinaigrette.

Spring mix, arugula, kaiware, masago, tuna, albacore, salmon, radish, ponzu.

Spicy. Shrimp tempura, Asian slaw, wasabi cream, spicy mayo.

Tuna poke, kaiso seaweed, purple cabbage, yuzu jicama salsa, shiso guacamole, crispy wonton shell.

Chef's 5 pieces selection of nigiri dressed and seasoned.

Spicy. Yellowtail, jalapeño cilantro ponzu relish.

Spicy. Seared ahi, kaiware, pineapple infused wasabi, aioli drizzle, bed of wonton crisp.

Snapper, sea salt, citrus injected olive oil, micro bell pepper, ume-ponzu.

Salmon, yuzu cucumber salad, pink peppercorn, truffle oil.

Spicy. Salmon, tuna, shrimp, kaiso, sesame seeds, avocado, onions over bed of seasoned rice.

Assorted chef choice sashimi on bed of seasoned sushi rice

8 pieces of chef selection nigiri (no substitutions)

15 pieces of chef selection sashimi (no substitutions)

Grilled chicken, corn, green peas, green onion, eggs over easy.

Grilled salmon in 24 hour miso marinate.

Spicy. Chicken and pork broth, garlic chili oil, braised chashu, ajitsuke tamago, negi, nori, narutomaki.

Grilled chicken breast, teriyaki glaze, served with rice and stir fry vegetables.

wok tossed udon noodles, sliced beef, sweet cabbage, mushroom, carrot, scallions, house yakiudon seasoning

Creamy mushroom and onion broth, soy milk, kale noodles, sweet shittake, corn, menma, green onions, 7-spice, carrots

Yellowtail.

Salmon.

Escolar.

Seared albacore.

Shrimp.

Octopus.

Red snapper.

Salmon belly.

Smoked salmon.

Squid.

Spot prawn.

Surimi.

Freshwater eel.

Cured mackerel.

Scallop.

Soy marinated salmon roe.

Smelt roe.

Sweet egg omelet.

Yellowtail belly.

Sea Urchin

Tamago, ebi, shiitake, kampyo, cukes, yamagobo, avocado.

Tuna, wasabi, goma.

Avocado, sesame seeds.

Umeboshi, shiso, cukes, goma.

Shiso, gari, negi, umeboshi, marinated saba, goma.

Shrimp tempura, cucumber, lemon supreme, salmon, kabayaki.

Spicy. Spicy negihama, cukes, yellowtail, jalapeño cilantro ponzu relish, sriracha.

Spicy. Smoked salmon, avocados, kanikama, baked sakana tartar, motoyaki, wasabi aioli, kabayaki.

Crab salad, avocado, cukes, salmon, walu, flamed maple soy.

Asparagus, red onions, krab salad, salmon, garlic aioli crema, white truffle oil, negi.

Daikon wrap, no-rice, albacore, tuna, salmon, yellowtail, kani, avocado, spring mix, yuzu jicama radish, citrus zu.

Spicy. Sakana tartare, flamed goma aioli, tempura crunch, negi, masago.

Spicy. Salmon, kani salad, unagi, avocado, masago, spicy aioli, goma aioli, deep fried.

Spicy. Spicy tuna, sriracha aioli, cukes, tuna, tsuyu soy.

Spicy. Aka "heaven and hell" spicy garlic rangoon filling, spicy tuna, serrano, ito-togarashi, chili sesame aioli.

Spicy. "Red cow" shrimp tempura, cream cheese, cukes, seared top grade sirloin, kizami nori, negi, sriracha.

calamari tempura, jalapenos, kaiware, tuna, shichimi, sriracha, wasabi aioli, kabayaki

salmon, masago, sweet onion, cukes, topped scallops, sweet miso glaze, marinated ikura, kaiware

Salmon, avocado, goma.

Spicy. Shrimp tempura, cukes, shrimp, avo, tempura flakes, kabayaki drizzle, spicy aioli.

Smoked salmon, cream cheese, cucumber, smelt roe.

Softshell crab, avocado, cucumber, kaiware, lettuce, kabayaki.

Tuna, avocado, goma.

Salmon, tuna, yellowtail, shrimp topped California roll.

Spicy. Maguro, cucumber, goma, spicy aioli.

Shrimp tempura, avocado, cukes, goma.

Avocado, kaiware, cucumber, asparagus, yamagobo, lettuce.

Crab salad, cucumbers, tempura flakes, kabayaki sauce.

Spicy. Baked crab salad, cream cheese, salmon, motoyaki, goma aioli, sriracha, kabayaki.

Shrimp, avocado, cucumber, lettuce.

Unagi, cukes, crab salad, topped avocado, kabayaki, kewpie.

Spicy sake, negi, cucumbers, sesame seeds

Lettuce, julienne carrots, red cabbage, carrot ginger dressing, cherry tomato.

Japanese vegetarian spring roll.

Light and fluffy white rice.

A creamy blend of mayonnaise infused with a selection of spices to deliver a gentle heat, ideal as a versatile condiment for enhancing a variety of dishes.

A creamy sauce blending mayonnaise, sweet and tangy flavors with a touch of spices, often served with hibachi dishes.

A glossy Japanese sauce combining soy sauce, sugar, and mirin for a balance of sweet and savory, ideal for marinating or glazing dishes.

Crafted in-house, this ponzu sauce combines citrus juice and soy sauce, aged to enhance its tangy and slightly salty profile.

Gluten-free soy sauce is a wheat-free alternative that delivers the traditional umami flavor of regular soy sauce without gluten.

A spicy condiment, chili garlic oil is typically used to add depth and heat to ramen dishes, combining chili peppers and garlic infused in oil.