The sushi house Menu

Slowly cooked chicken broth and miso paste. Full of rich ramen noodles topped with bean sprouts, sweet corn, naruto fishcakes, bamboo shoots, diced wood ear mushrooms, a soft boiled egg, a slice of smoky char siu roast pork and chopped scallions.

Your choice of chicken, tonkotsu pork, or seafood in rich broth with\nbouncy ramen noodles topped with bean sprouts, sweet corn, naruto\nfishcakes, bamboo shoots, diced wood ear mushrooms, a soft boiled\negg, and a slice of smoky char siu roast pork, and a sprinkling of\nchopped scallions.

Silken tofu cubes in a clear vegetable broth made with ramen noodles topped with bean sprouts, sweet corn, bamboo shoots, diced wood ear mushrooms, and a soft boiled egg. Topped with chopped scallions.

Tangy, crispy, breaded orange chicken over your choice of salad.

Your choice of sweet & tangy teriyaki chicken, beef, or salmon over\nyour choice of salad.

Your choice of spicy kong pao chicken, beef, or shrimp over your\nchoice of salad.

Tender sliced Mongolian beef over your choice of salad.

Juicy, marinated spicy beef over your choice of salad.

Tender grilled beef glazed with our sweet and savory teriyaki sauce and sushi rice wrapped in nori and a soft tortilla. Served with soy sauce, ginger and wasabi.

Seasoned, soft boiled egg to enhance your meal.

Crispy wonton roll stuffed with ground chicken, garlic, ginger, cabbage and carrots. Fried until golden and crispy on the outside.

Freshly steamed edamame. Made until tender and lightly salted.

Wonton shells filled with cream cheese fried until crispy and golden. Perfectly creamy on the inside.

Craveworthy chicken dumplings stuffed with fresh garlic, ginger and scallions. Pan fried until golden and crisp.

Fulfilling shrimp made with a light, crispy, golden fried tempura batter.

Rice paper rolls filled with finely chopped, seasonal veggies. Fried until crisp.

Hot jalapeños stuffed with cheese. Lightly breaded and melty on the inside.

Perfectly cut seaweed marinated in a light soy, sesame and rice vinegar dressing.

Deliciously tender, squid made with scallions, chili peppers and wood ear mushrooms. Marinated in a light soy, sesame and rice vinegar dressing.

Farm fresh chicken cutlet with a panko crumb coating. Fried until crunchy on the outside and juicy on the inside.

Pounded pork cutlet with a delightful panko crumb coating. Fried until crunchy on the outside and juicy on the inside.