Tanoshii Sushi West Loop Menu

Spicy tuna, cucumber.

Veggie or shrimp dumplings.

Lightly salted soy beans.

Spicy tuna, crab, cucumber, avocado, sweet brown sauce.

Tuna, salmon, avocado, cucumber.

Wakame, tofu, scallions.

Spicy Tuna, pico de gallo, avocado, tobiko, lemon juice two pieces.How to eat: mix with lemon juice, divide in two, serve each half (flat) on top of/covering each chip, eat with your hands!

Scottish salmon.

Salmon, avocado, cucumber.

Shrimp tempura, avocado, cucumber.

Crab, avocado, cucumber, topped with 5 cuts of fish.

Spicy Tuna, pico de gallo, avocado, tobiko, lemon juice two pieces.How to eat: mix with lemon juice, divide in two, serve each half (flat) on top of/covering each chip, eat with your hands!

Veggie or shrimp dumplings.

Lightly salted soy beans.

3 pcs lightly breaded with shiitake mushrooms and avocado, topped with sesame seeds.

Blistered in pan, tossed in fishsauce-lime sauce. Topped with nori, toasted bonito, sesame seeds.(We no longer do big pieces of bonito like in the photo due to customer preferences. We can make this vegetarian or vegan, but please specify in the notes!)

Deep fried with aonori, togarashi, shallot, garlic.

6 pcs Suzuki (striped bass), house-made ponzu sauce, olive oil, chili oil, shichimi, green onion.

Skewers of chicken, shrimp or beef (ribeye) with vegetables.

Grilled collar (large portion).

Deep fried shrimp and vegetable.

Deep fried tofu with dashi broth.

Steamed spinach with a house-made sesame sauce.

Seaweed salad, shaved radish, ponzu, lemon wedge.(Recommend eating the wakame with the shaved radish. This item is NOT gluten free!)

Spring mix, shaved red cabbage & carrot. Topped with king crab, grilled shrimp, mango, avocado. Side of house-made soy-ginger dressing.

Yellowtail.

Bluefin tuna.

Salmon roe.

Eel.

Marinated salmon.

Sea bream.

Octopus.

Squid.

Flying fish roe.

Sweet shrimp.

Shrimp.

Scallop.

Alaskan king crab.

Smelt roe.

Escolar.

Smoked salmon.

Striped bass.

Nontraditional 10-piece vegetarian/vegan roll (wrapped with soy paper) topped with our house-made sauces. We use ingredients like: Shiitake mushrooms, Japanese squash, asparagus, sweet potato, etc.

Crab, avocado, cucumber, topped with 5 cuts of fish.

Tuna, salmon, avocado, cucumber.

Spanish Bluefin Tuna, green onion

Salmon, avocado, cucumber.

Scallions, hamachi.

Crab, masago, avocado, cucumber.

Shrimp tempura, avocado, cucumber.

Spicy salmon, cucumber.

Smoked salmon, cream cheese, avocado, and cucumber

Soft shell crab, avocado, cucumber.

Eel, cucumber.

Lettuce, avocado, radish, oshinko, kampyo, cucumber.

Shrimp tempura, avocado, crab, cucumber, sweet brown sauce.

Spicy tuna, crab, cucumber, avocado, sweet brown sauce.

Grilled salmon, housemade teriyaki sauce, vegetables.

Sautéed shrimp in Korean chili and Italian seasoning sauce.

Perfectly steamed sushi-grade rice, subtly seasoned for an authentic taste.

Freshly grated real wasabi root, offering a genuine taste with a unique, mild heat compared to common substitutes.

Ponzu is a citrus-based Japanese sauce, combining soy sauce, vinegar, and citrus juice for a tangy and versatile condiment.

Housemade chili oil, incorporating a blend of chili peppers and select seasonings for a rich and aromatic condiment.

A creamy condiment blending mayonnaise with spices, typically served as an accompaniment to enhance Japanese dishes.

Similar to eel or teriyaki sauce. Soy and mirin based, but with added fruits and veggies reduced down to a sweet brown sauce.