Takami Sushi & Robata Restaurant Menu

Salted warm soy beans

Soy beans sautéed in garlic, butter and soy sauce

Sautéed light seasoned, topped with bonito flakes

Deep-fired Japanese veg or pork dumplings

Grilled yellowtail collar with ponzu sauce. Takes about 20 mins.

Avocado topped with Kani kama crab and shrimp, baked with mozzarella cheese and chili oil, eel sauce. Takes about 10 mins.

Tempura shrimp tossed in spicy mayo

Crispy rice cakes, topped with spicy tuna and jalapeños.

Spicy tuna, shrimp tempura and cucumber in soy paper, with eel sauce, spicy mayo and tempura powder

Yellowtail sashimi served with sliced jalapeños with ponzu sauce.

Albacore sashimi dressed in an apple ponzu vinaigrette topped with crispy onion.

Salmon sashimi dressed in an apple ponzu vinaigrette topped with crispy onion.

Mixed sashimi served with spicy aioli and ponzu sauce

Seared sliced Angus chuck steak, ponzu sauce, crunchy garlic oil

Romaine, dried cranberries, pine nuts and shaved parmesan with miso Ceasar dressing

Wakame in sesame oil

Sliced cucumber in sweet vinegar

Salmon over sushi rice

Bluefin tuna over sushi rice

Sashimi & shredded mixed lettuce, assorted veg, over sushi rice & spicy sauce

5 pcs Nigiri and pick a roll from Yuzu Tiger Roll, Spicy Seared Salmon Roll, Garden Roll, Penthouse Roll, Crunch Roll, Spider Roll, Dragon Roll and Rainbow Roll

5 pcs Nigiri and pick a roll from Takami Roll, Season Roll, DTLA Roll, Lobster Roll, Surf and Turf Roll, Baked Crab Roll and Lemon Albacore Roll

Spicy tuna, and avocado wrapped in soy paper, topped with seared salmon and tuna with tempura crunch, miso & eel sauce

King crab and snow crab baked in butter with avocado wrapped in soy paper

Avocado, asparagus, and onion wrapped in soy paper, topped with seared salmon with charred jalapeño sauce

Spicy salmon and shrimp tempura wrapped in soy paper, topped with ebi shrimp, yellowtail with yuzu cream.

Flat-plated veg wrapped in soy paper, topped with creamy lobster dynamite.

Cucumber, avocado, and asparagus inside, topped with seaweed salad with tangy sesame dressing.

Spicy tuna, and cucumber wrapped in soy paper, topped with assorted sashimi.

Yellowtail, salmon and avocado wrapped in soy paper, topped with bluefin tuna with ponzu sauce.

Shrimp tempura and avocado wrapped in soy paper, topped with seared Angus chuck steak with eel & cilantro sauce.

Spicy tuna wrapped in soy paper with lemon slices and albacore

Spicy Tuna Roll on Soy Paper, Tempura Crunch inside, topped with Avocado

Avocado wrapped inside

Kanikama crab, cucumber and avocado wrapped inside

Salmon, cucumber and avocado wrapped inside

Tempura shrimp, avocado, and cucumber wrapped inside

Spicy tuna and cucumber wrapped inside

Spicy yellowtail and cucumber wrapped inside

Shrimp tempura, Kani kama crab and cucumber inside topped with tempura crunch and eel sauce

Shrimp tempura, Kani kama crab inside, topped with eel and avocado

California roll with assorted fish and avocado

Soft shell crab, Kani kama crab, avocado and cucumber wrapped in seaweed and soy paper

Chef ’s choice. 10 pcs daily special nigiri

Chef ’s choice. 15 pcs daily special sashimi

MP

Choice of Vanilla, Mango, Oaxacan Chocolate, Green Tea, Lychee and Passion Fruit

Salted warm soy beans

Soy beans sautéed in garlic, butter and soy sauce

Deep-fired Japanese veg or pork dumplings

Crispy corn tortilla filled with spicy tuna, kanikama crab, ebi shrimp and avocado topped with spicy mayo

Oven baked baby scallops in an herb garlic butter.

Sautéed lightly seasoned and topped with bonito flakes

Calamari tempura filets covered in Japanese arare rice crackers with curry aioli.

Crispy rice cakes, topped with spicy tuna and jalapeños.

Tofu squares grilled, topped with scallions, micro cilantro and sweet miso.

Assorted seasonal veg tempura. Add shrimp tempura $5

Soft shell crab tempura with sweet soy glaze

Grilled yellowtail collar with ponzu sauce. Takes at least 15 mins

Avocado topped with Kani kama crab and shrimp, baked with mozzarella cheese and chili oil, eel sauce. Takes at least 15 mins

Tempura shrimp tossed in spicy mayo

Spicy tuna, kanikama crab, avocado and sushi rice.

Yellowtail sashimi served with sliced jalapeños with ponzu sauce

Albacore sashimi dressed in an apple ponzu vinaigrette topped with crispy onion

Salmon sashimi dressed in an apple ponzu vinaigrette topped with crispy onion

Mixed sashimi served cilantro, onions and spicy aioli, ponzu sauce

Seared sliced Angus chuck steak, cilantro, onions and ponzu sauce, crunchy garlic oil

Romaine, dried cranberries, pine nuts and shaved parmesan with miso Ceasar dressing

Wakame in sesame oil

Sliced cucumber in sweet vinegar

MP

Chef’s choice 10 pcs daily special nigiri

Chef ’s choice 15 pcs daily special sashimi.

Japanese A5 Wagyu to be grilled on hot stone, serving with sukiyaki sauce

Sliced sushi grade tuna seared rare with sides of roasted brussels sprouts and steam rice.

Grilled salmon filet served with balsamic porto sauce with brussels sprouts.

Baby lamb chops served with broccolini, with a yuzu truffle soy drizzle.

Angus filet mignon with black truffle sauce grilled to medium rare, served with asparagus.

Tender seabass served with Ota-San’s delicious champagne yuzu cream sauce atop a bed of Japanese cous cous and grilled asparagus spears

Avocado wrapped inside

Kanikama crab, cucumber and avocado wrapped inside.

Salmon, cucumber and avocado wrapped inside

Tempura shrimp, avocado, and cucumber wrapped inside

Spicy tuna and cucumber wrapped inside.

Spicy yellowtail and cucumber wrapped inside.

Shrimp tempura, kanikama crab and cucumber inside, topped with tempura crunch and eel sauce.

Shrimp tempura, kanikama crab inside, topped with eel and avocado

California roll with assorted fish and avocado.

Soft shell crab, kanikama crab, avocado and cucumber wrapped in seaweed and soy paper.

Spicy tuna, and avocado wrapped in soy paper, topped with seared salmon and tuna with tempura crunch, miso & eel sauce.

Snow crab baked in butter with avocado wrapped in soy paper.

Avocado, asparagus and onion wrapped in soy paper , topped with seared salmon with charred jalapeño sauce.

Spicy salmon and shrimp tempura wrapped in soy paper, topped with ebi shrimp, yellowtail with yuzu cream.

Flat-plated veg wrapped in soy paper, topped with creamy lobster dynamite.

Cucumber, avocado, and asparagus inside, topped with seaweed salad with tangy sesame dressing.

Yellowtail, salmon and avocado wrapped in soy paper, topped with bluefin tuna with ponzu sauce.

Spicy tuna, and cucumber wrapped in soy paper, topped with assorted sashimi.

Shrimp tempura and avocado wrapped in soy paper, topped with seared Angus chuck steak with eel & cilantro sauce.

Spicy tuna wrapped in soy paper with lemon slices and albacore

Spicy Tuna Roll on Soy Paper, Tempura Crunch inside, topped with Avocado

Homemade Green Tea or Coffee flavor Tiramisu with ginger crème anglaise, served with vanilla ice cream.

Homemade Belgian waffle "Churro style" served with warm maple syrup and vanilla ice cream

Homemade lightly covered in cinnamon powder, drizzled with walnut caramel sauce and served with vanilla ice cream

Homemade Croissant Bread Chocolate Pudding with Vanilla iIce Cream and Caramel Sauce

Homemade Vanilla creme brulee served with fresh seasonal berries.

Chef's assorted flavors

Choice of Vanilla, Mango, Oaxacan Chocolate, Green Tea, Lychee Sorbet, Passion Fruit Sorbet All Ice cream and Sorbets contain Dairy

A sugar cube soaked with both orange and angostura bitters is stirred down into a large pour of Suntory Toki Japanese Whisky. Served in a proper glass over a large cube, garnished a luxardo cherry and rubbed with an expressed orange rind.

Titos vodka, Yuzuri Yuzu liqueur mixed with cucumber and a splash of simple syrup. Topped with ginger beer.Served in a copper mug with a cucumber garnish and candied ginger.

El Silencio mezcal, Cointreau, Dragonfruit syrup and lime juice. Garnished with black lava salt and a slice of dried dragonfruit fruit

Casamigos Blanco tequila, Cointreau, serrano peppers, and lime all added to a fresh berry guava mix. Garnished with Tajin and a slice of serrano pepper over a large cube.

Titos vodka, Joto Yuzu sake mixed with fresh watermelon cucumber and basil. Served on the rocks with a fresh piece of cucumber and basil.

Haku Japanese vodka a splash of Saint Germaine & fresh lychee juice Garnished with lychee fruit

Roku Japanese gin with fresh lime juice, simple syrup, basil and muddled serrano chiles. Served up in a martini glass garnished with a slice of serrano pepper and a fresh orchid.

Roku Japanese gin, Dassai 45 sparkling sake, a splash of lemon Takami’s take on a classic French 75

Selva Rey Chocolate flavored rum, Mr. Blacks Coffee liqueur, espresso, and baileys. Served up in a martini glass garnished with a few coffees beans

Celaya Blanco Tequila, St. Germain, crushed Blackberries, Lime, and Grapes. Served with a large ice cube and good vibes.

Sapporo Light | Echigo | Echigo Stout | Widmer Hef | Red Trolley Ale | Michelob ultra | Elysian Space Dust

Stella Artrois | Estrella Jalisco | Becks Non Alcoholic

Brewed with Koshihikari Rice from Kanazawa, This light ale has a sharp flavor with a refreshing mouth feel. 4.5%

Tropical fruits and ripe apple with a touch of bitterness, Flvor: Rich but mellow flavor,. This is an American style pale ale using 3 types of top grade hops. 5.5%

Please ask your server

Private label house cold sake, Junmai Ginjo

Soft, light, rose, mandarin orange, semi-sweet

Smooth, simple, pine, bamboo, slightly dry

Clean, crisp, green notes, good acidity, medium dry

Crisp, mineral, clean finish, slightly dry

Bright, ripe pears, sugar cane, smooth finish

Gorgeous, peach, pear, melon, elegantly dry

Graceful, hints of strawberry, tangerine, slightly sweet

Extremely soft, luscious, melon, anise, slightly sweet

Rich, floral bouquet, violets, lilacs, apple, sweet

Clean and medium body, honeydew and lychee

Soft and sweet aroma with a robust body, layered and unique

Clean, spring fruits, muscat grape

Robust, almonds, anise, citrus, medium dry

Extremely soft, luscious, melon, anise, slightly sweet

Savory, funky, and earthy

Luscious whisky flavor, full body, well-aged

Limited release Junmai Ginjo

lemon peel, cocoa and creme brûlée with apple and citrus noted

notes of lilac, lily, and jasmine with a creamy feel showing fresh pear

100% barley distilled gives this soju a full body and smooth vodka finish

Dai Ginjo sake. A collection of grape, melon, rice, apple, and cream aromas

Light, mild, rice, sharp, slightly dry

Balanced citrus, slightly sweet, mild

Cloudy, refreshing, smooth, natural, sweet

Misty, bright, tropical fruits, slightly sweet

Cloudy, smooth, sweet, pineapple.

Sake with fresh uni, scallion, and ponzu sauce

Brut Rose

Blanc de Blanc

Sauvignon Blanc

Flavors: Melon, Red Berry, Peach, Watermelon, Apple, Regular