Takara Sushi & Asian Bistro Menu

Prime reserve ribeye traditionally marinated in a Korean sesame-soy ginger dressing with a hint of balsamic roux aioli.

Pacific sea scallops, shrimp and shiitake mushroom sauteed in a Japanese chi-zu sesame aioli over Nishiki rice.

Delicately marinated in a saikyo miso glaze, topped with an Asian pear essence, oven-grilled to a golden finish.

A Japanese take on the stuffed jalapeno featuring aji spicy tuna and cream cheese, flash-fried in a light panko breading and topped with a mango-unagi glaze.

Tiger Prawns in a Japanese coconut panko breading and served with our Chef’s mango aioli dipping sauce.

Deliciously seasoned and pan-fried chicken and vegetable dumplings.

Shrimp and choice vegetables crisp-fried in a light Japanese-style breading.

Vegetarian. Flash-fried in a garlic butter essence and served with our unique mandarin dipping aioli.

Vegetarian.

Spicy and vegetarian.

Vegetarian.

Vegetarian.

Lightly dusted in lotus flour and crisp-fried with jalapeno slices togarashi chili pepper.

Lightly dusted in lotus flour and crisp-fried with jalapeno slices,togarashi chili pepper.

Spicy. A unique blend of Ahi tuna and spicy cream cheese, panko-fried and topped with our Chef’s original orange spice glaze.

A delectable assortment of truffle-infused salmon and escolar in a yuzu-amarillo reduction.

Sashimi-grade yellow tail with a hint of momiji-oroshi and serrano in a cool yuzu-ponzu vinaigrette.

An enticing arrangement of Atlantic salmon topped with fresh strawberry and cucumber in a Fuji Apple-basil vinaigrette.

Avocadao stuffed with cream cheese,spicy tuna crab meat mix deep Friedina light tempura batter topped with spicy mayo and eel sauce

Vegetarian. Fresh seaweed varieties marinated in a sesame dressing.

Cooked. Tender Japanese calamari with wild\nvegetables in a savory sesame-mirin dressing.

Delightful chicken dumpling with shrimp, chicken and fresh vegetables in a traditional crystal broth.

Spicy. Aromatic seafood soup with shrimp, squid, mussel and lime essence in a tom-yum broth.

Traditional Chinese egg drop soup in a savory homemade chicken broth.

Akami

Chu-toro.

O-toro.

Walu.

Hamachi.

Hama-toro.

Hotate

Spicy.

Unagi.

Ebi.

Ama ebi.

Kanikama.

Tamago.

Ikura.

Tobiko.

Masago.

Saba.

Ika.

Cooked.

Tako.

Spicy. Spicy crawfish, shrimp tempura, jalapeno and avocado, crisp-fried in an red-tobiko unagi cream aioli.

Perfectly seared New York Strip reserve, crab, avocado, jalapeno and cream cheese.

Yellow tail, tuna, salmon, avocado, cucumber, green tobiko and crunch flakes in an orange spice-unagi aioli.

An exquisite blend of scallops, shrimp, crab and unagi oven-baked to perfection and set atop shrimp tempura and avocado.

Shrimp tempura and avocado topped with seared scallop, potato-scallion-garlic chips in a balsamic teriyaki aioli.

Panko-crusted soft shell crab, tobiko, avocado and Japanese daikon and greens in our Chef’s original mandarin-unagi aioli.

Spicy. Escolar, spicy tuna, avocado, cucumber and colorful arrangement of red, black and green tobiko.

Spicy tuna and cucumber inside topped with seared salmon unagi, rainbow mix truffle-balsamic vinaigrette.

Spicy. Salmon, tuna, shrimp, crab, avocado, cucumber and spring greens rolled in rice paper and Thai sambal ponzu essence (rice-less).

Spicy. Shrimp tempura and cream cheese jalapeno inside golden-fried and topped with spicy\ntuna.

Spicy. Salmon, avocado inside topped with crab and tobiko lemon zest-orange puree.

Spicy. Crawfish, crab, jalapeno, avocado and cream cheese oven-baked in a spicy mayo-unagi sauce.

Fresh cucumber wrapped around crab and avocado in a lemon-infused aioli (rice-less).

Spicy. Salmon, tuna, yellow tail inside topped with avocado and serrano Sriracha-cilantro ponzu sauce.

Spicy. Spicy crawfish, spicy crab, jalapeno inside topped with spicy tuna.

Snow crab, cucumber, avocado and crunch flakes wrapped with red tobiko.

Crab and avocado inside topped with seared scallop an orange-spice aioli.

Shrimp tempura avocado inside topped with crab crunch flakes a Japanese mayo-infused unagi sauce.

Escolar, avocado and cream cheese, flash-fried and topped with tuna and yuzu tobiko in a balsamic-mango puree.

Spicy. Aji-spicy tuna and cream cheese topped with crispy jalapeño in an orange spicy-unagi aioli.

Oven-baked eel with avocado.

Yellow tail, masago and scallions.

Crab, avocado and crunch flakes.

Soft shell crab, lettuce masago avocado.

Spicy. With cucumber.

With avocado.

Vegetarian.

Spicy crawfish and cucumber.

Shrimp tempura, cucumber, lettuce, avocado and masago.

Vegetarian. Avocado and assorted vegetable tempura.

California roll topped with unagi.

Unagi roll topped with avocado.

California roll inside topped with 4 kind of fish.

Smoked salmon, cream cheese, masago and jalapeno rolled in soy paper.

cucumber and avocados ,crab

Chef-selected fresh sashimi.

A colorful arrangement of our freshest sashimi over sushi rice.

Tender charbroiled freshwater eel filet on a bed of Nishiki rice.

8 pieces of assorted sushi, hottie kimono roll and spider roll.

An assortment of special select sashimi.

Master Chef’s colorful arrangement of premium sashimi.

Lover’s flame roll, cherry blossom roll, 10 pieces of sushi and 4 pieces of sashimi.

Longhorn roll, the trio roll, lemon zest roll, el latino roll, 12 pieces of assorted sushi and 4 pieces of sashimi.

Dynamite spider roll, spying ninja roll, the show-off roll, mardi gras roll, 20 pieces of sushi and 8 pieces of sashimi.

Chicken breast cutlets in a traditional Japanese panko breading, golden-fried to a crispy finish.

Spicy. Tumbled in the wok with assorted vegetables in a mild yellow coconut curry sauce and sprinkled with coconut and peanut.

Perfectly seasoned with stone-ground chili pepper and roasted garlic, stir-fried with an assortment of garden vegetables.

Prime ribeye intensely marinated in a sesame-soy ginger dressing, thinly sliced and char-grilled. served on a hot iron plate.

Perfectly grilled and smothered in our delectable homemade teriyaki glaze.

Crispy chicken breast tossed in a zesty sun-dried mandarin peel glaze with fresh carrots and snow peas.

Fresh catch filet delicately marinated in a savory saikyo-miso glaze, topped with an Asian pear essence and oven-grilled to a golden finish.

Carefully selected Reserve lamb chop char-grilled in a prestigious Tao soy-ginger curry essence with garlic -butter green beans.

Spicy and vegetarian.

Vegetarian.

Vegetarian.

Spicy.

12 or younger.

12 or younger.

12 or younger.

St Huberts "The Stag" - Chardonnay - California, North Coast

Lange Twins - Pinot Noir - California

Choice of two rolls. Served with choice of miso soup.

Choice of three rolls. Served with miso soup.

A unique creation of freshest sushi, sashimi, spicy tuna roll … all-in-one platter. Served with miso soup.

An assortment of our master Chef’s special-select sashimi. Served with miso soup.

8 pieces of assorted sushi, Hottie kimono roll and spider roll. Served with miso soup.

Tender charbroiled freshwater eel filet on a bed of Nishiki rice. Served with miso soup.

Perfectly grilled and smothered in our delectable homemade teriyaki glaze. Served with choice of soup.

Spicy. Tumbled in the wok with assorted vegetables in a mild yellow coconut curry sauce and sprinkled with coconut and peanut. Served with choice of soup.

Served with choice of soup.

Served with choice of soup.

Prime ribeye intensely marinated in a sesame-soy ginger dressing, thinly sliced and char-grilled. Served with choice of soup.

Crispy chicken breast tossed in a zesty sun-dried mandarin peels with snow peas and carrots. Served with choice of soup.

Shrimp and choice vegetables crisp-fried in a light Japanese-style breading. Served with choice of soup.

Spicy. Perfectly seasoned with stone-ground chili pepper and roasted garlic, stir fried with an assortment of garden vegetables. Served with choice of soup.

Beef tenderloin and shrimp teppan-grilled with fresh greens in a soy garlic dressing. served on a sizzling iron plate. Served with choice of soup.

Delicately marinated in a saikyo miso glaze, topped with an Asian pear essence, oven-grilled to a golden finish.

Tiger Prawns in a Japanese coconut panko breading and served with our Chef’s mango aioli dipping sauce.

Vegetarian. Flash-fried in a garlic butter essence and served with our unique mandarin dipping aioli.

Vegetarian.

Vegetarian.

A Japanese take on the stuffed jalapeno featuring aji spicy tuna and cream cheese, flash-fried in a light panko breading and topped with a mango-unagi glaze.

Pacific sea scallops, shrimp and shiitake mushroom sauteed in a Japanese chi-zu sesame aioli over Nishiki rice.

Lightly dusted in lotus flour and crisp-fried with jalapeno slices and togarashi chili pepper.

Shrimp and choice vegetables crisp-fried in a light Japanese-style breading.

Spicy and vegetarian.

Vegetarian.

Deliciously seasoned and pan-fried chicken and vegetable dumplings.

Spicy. A unique blend of Ahi tuna and spicy cream cheese, panko-fried and topped with our Chef’s original orange spice glaze.

Sashimi-grade yellow tail with a hint of momiji-oroshi and serrano in a cool yuzu-ponzu vinaigrette.

Wild Hawaiian Ahi tuna and lime-infused fresh avocado in a superb truffle-ginger balsamic essence.

An enticing arrangement of Atlantic salmon topped with fresh strawberry and cucumber in a Fuji Apple-basil vinaigrette.

Delightful chicken dumpling with shrimp, chicken and fresh vegetables in a traditional crystal broth.

Spicy. Aromatic seafood soup with shrimp, squid, mussel and lime essence in a tom-yum broth.

Vegetarian. Fresh seaweed varieties marinated in a sesame dressing.

Cooked. Tender Japanese calamari with wild\nvegetables in a savory sesame-mirin dressing.

Dynamite spider roll, spying ninja roll, the show-off roll, mardi gras roll, 20 pieces of sushi and 8 pieces of sashimi.

Master Chef’s colorful arrangement of premium sashimi.

Lover’s flame roll, cherry blossom roll, 10 pieces of sushi and 4 pieces of sashimi.

carefully chosen by our Sushi Chef featuring sushi, sashimi, spying Ninja roll…all-in-one platter.

Chef-selected fresh sashimi.

An assortment of special select sashimi.

8 pieces of assorted sushi, hottie kimono roll and spider roll.

Longhorn roll, the trio roll, lemon zest roll, el latino roll, 12 pieces of assorted sushi and 4 pieces of sashimi.

Tender charbroiled freshwater eel filet on a bed of Nishiki rice.

Kanikama.

Walu.

Hama-toro.

O-toro.

Tobiko.

Unagi.

Saba.

Chu-toro.

Sake

Ikura.

Hotate

Ebi.

Masago.

Spicy.

Ika.

Tamago.

Ama ebi.

Hamachi.

Bincho

Cooked.

Tako.

Kani.

Spicy. Crawfish, crab, jalapeno, avocado and cream cheese oven-baked in a spicy mayo-unagi sauce.

Escolar, avocado and cream cheese, flash-fried and topped with tuna and yuzu tobiko in a balsamic-mango puree.

Spicy tuna and cucumber inside topped with seared salmon unagi, rainbow mix truffle-balsamic vinaigrette.

Spicy. Soft shell crab, Ahi tuna and avocado in a balsamic serrano Japanese mayo.

Crab and avocado inside topped with seared scallop an orange-spice aioli.

Shrimp tempura avocado inside topped with crab crunch flakes a Japanese mayo-infused unagi sauce.

Panko-crusted soft shell crab, tobiko, avocado and Japanese daikon and greens in our Chef’s original mandarin-unagi aioli.

Spicy. Salmon, avocado inside topped with crab and tobiko lemon zest-orange puree.

Spicy. Shrimp tempura and cream cheese jalapeno inside golden-fried and topped with spicy\ntuna.

An exquisite blend of scallops, shrimp, crab and unagi oven-baked to perfection and set atop shrimp tempura and avocado.

Spicy. Spicy crawfish, shrimp tempura, jalapeno and avocado, crisp-fried in an red-tobiko unagi cream aioli.

Fresh cucumber wrapped around crab and avocado in a lemon-infused aioli (rice-less).

Spicy. Spicy crawfish, spicy crab, jalapeno inside topped with spicy tuna.

Shrimp tempura and avocado topped with seared scallop, potato-scallion-garlic chips in a balsamic teriyaki aioli.

Yellow tail, tuna, salmon, avocado, cucumber, green tobiko and crunch flakes in an orange spice-unagi aioli.

Perfectly seared New York Strip reserve, crab, avocado, jalapeno and cream cheese.

Spicy. Escolar, spicy tuna, avocado, cucumber and colorful arrangement of red, black and green tobiko.

Spicy. Salmon, tuna, yellow tail inside topped with avocado and serrano Sriracha-cilantro ponzu sauce.

Spicy. Salmon, tuna, shrimp, crab, avocado, cucumber and spring greens rolled in rice paper and Thai sambal ponzu essence (rice-less).

Spicy. Aji-spicy tuna and cream cheese topped with crispy jalapeño in an orange spicy-unagi aioli.

Crab, avocado and crunch flakes.

California roll topped with unagi.

Yellow tail, masago and scallions.

Vegetarian.

Spicy crawfish and cucumber.

California roll inside topped with 4 kind of fish.

Shrimp tempura, cucumber, lettuce, avocado and masago.

With avocado.

Spicy. With fresh cucumber.

Spicy. With cucumber.

Soft shell crab, lettuce masago avocado.

Oven-baked eel with avocado.

Vegetarian. Avocado and assorted vegetable tempura.

Smoked salmon, cream cheese, masago and jalapeno rolled in soy paper.

Perfectly grilled and smothered in our delectable homemade teriyaki glaze.

Spicy. Tumbled in the wok with assorted vegetables in a mild yellow coconut curry sauce and sprinkled with coconut and peanut.

Prime ribeye intensely marinated in a sesame-soy ginger dressing, thinly sliced and char-grilled. served on a hot iron plate.

Crispy chicken breast tossed in a zesty sun-dried mandarin peel glaze with fresh carrots and snow peas.

Shrimp and choice vegetables crisp-fried in a light Japanese-style breading.

Perfectly seasoned with stone-ground chili pepper and roasted garlic, stir-fried with an assortment of garden vegetables.

Fresh catch filet delicately marinated in a savory saikyo-miso glaze, topped with an Asian pear essence and oven-grilled to a golden finish.

12 or younger.

12 or younger.

12 or younger.

Vegetarian.

Spicy and vegetarian.

Vegetarian.

Spicy.

Ecco Domani - Pinot Grigio - Italy, delle Venezie

Lange Twins - Pinot Noir - California