Umi Grill Menu

Squid.

Tai.

Yellow tail.

Surf clam.

Sake.

Shrimp.

Eel.

Touf pouch.

Maguro.

Egg.

White tuna.

Samimon roe.

Sweet shrimp.

Suzuki.

Flying fish roe.

Hotate.

Tako.

Boiled soybeans. Served lightly salted or spicy and served in the pod.

Fried Japanese squid. Served with a garlic and lemon sauce.

Thinly cut seaweed marinated with seasoning and sesame oil.

Deep-fried pork dumplings with a spicy garlic dressing.

Assortment of fresh vegetables lightly battered and fried.

Scallions and asparagus wrapped in black Angus beef with teriyaki sauce.

Vegetable egg rolls.

Pan-fried pork dumplings.

Chicken grilled on bamboo skewers with teriyaki sauce.

Fresh large sea scallops with garlic, asparagus, and shiitake mushrooms.

Hand-made with fresh scallops, blue crab, and shrimp. Served with a light citrus sauce.

Shrimp sautéed with onion and baked in light spicy mayonnaise.

Scallops, shrimp, and crab stuffed in Japanese eggplant then lightly battered and fried.

Lightly battered and fried. Served with ponzu sauce.

Large oysters breaded with Japanese panko and fried, topped with tonkatsu sauce and oyster sauce.

Enjoy the crisp and refreshing taste with sweet, smooth cherry flavor.

Strawberry, Orange, or Original flavor Japanese soda.

The cold, refreshing flavors of lemon and lime, perfectly blended.

A crisp, refreshing taste you know and love with zero calories.

The cold, refreshing, sparkling classic that America loves.

Four layers of moist cake and fudge frosting accented with dark chocolate shavings.

Tempura battered and fried with your choice of two scoops of ice cream.

Green tea, red bean, black sesame, vanilla, mango and lychee sorbet.

Green tea, red bean, mango, and chocolate.

Fresh vegetables and sweet tofu pouches. Served with soy-based broth and udon noodles.

Japanese wheat noodles

Scallop, shrimp, red snapper, clam, and squid in a light seafood broth. Served over somen noodles, shiitake mushrooms, and green onions.

Sautéed shrimp, scallops, squid, and mussels with fresh garlic, asparagus, and tomatoes over angel hair pasta.

Soy broth served over udon noodles accompanied by shrimp and vegetables tempura.

Udon noodles with beef, chicken, shiitake mushrooms, spinach, and egg. Served with shrimp and vegetable tempura.

Thinly sliced beef. Served in a semi-spicy curry soup.

Ramen noodles with roasted pork and bamboo shoots in a soy-based broth.

12 oz certified organic aged black Angus beef.

Salmon, red snapper, basa, shrimp, squid, and mussels sautéed and served with shiitake mushroom, onion, and asparagus.

Five tiger prawns and assorted vegetables lightly battered and fried.

12 oz.

Pan sautéed chicken, fresh mangos, and wild tomatoes drizzled with a sweet fig sauce.

Fresh Bluefin tuna coated with sesame seeds lightly seared and topped with a ginger sauce and served with organic greens, mango, shrimp, asparagus, and avocado in a garlic dressing.

Choice of Japanese panko breaded pork or chicken.

Broiled fresh water eel. Served over a bed of steamed rice.

Fresh sea bass cooked in a pepper paste with edamame, fresh garlic, green onion, and a splash of lemon juice.

Organic black angus rib-eye sautéed with onion and house teriyaki.

12 oz.

Grilled and served with organic greens, fresh mango, shrimp, asparagus, and avocado with a garlic dressing.

Gluten free. Choice of grilled or sautéed red snapper. Served with zucchini, squash and asparagus.

Squid.

Rice tossed with soy beans, green onion, kani-kama, shrimp, and egg.

Organic greens topped with carrot, cucumber, and house miso dressing.

Rice tossed with soy beans, green onion, chicken, kani-kama, and egg.

Lobster claw meat, mango, and avocado over organic greens in a lemon garlic sauce.

Crab, shrimp, squid, and asparagus, over organic greens in a peanut miso garlic dressing.

Scallops, shrimp, red snapper, clam, & squid (Your choice of regular, medium, or hot).

Assorted sashimi over sushi rice.

Soft shell crab.

Octopus.

Soft shell crab.

Tuna sashimi only over sushi rice.

Sweet squash.

Pickled radish.

Yellowtail.

Cucumber.

Sake.

Pickled plum.

Gluten free. Six kinds of Chef's choice sashimi.

Assorted sashimi over sushi rice.

Tuna cubes.

Four kinds of Chef's choice sashimi.

Fresh-cut bluefin tuna and avocado marinated house-made. Japanese spicy sauce.

Gluten free. Red snapper, shrimp, thinly sliced avocado, and mango with lime sauce.

Gluten free. Nine kinds of our best selection of sashimi.

Eleven pieces of nigiri and a California roll.

Nine kinds of sashimi, twelve pieces nigiri California & Shrimp Tempura roll.

Gluten free. Tuna, salmon, red snapper.

Seven pieces of nigiri and a California roll.

5 pieces. Smoked salmon, cream cheese, and jalapeño wrapped in seaweed and tempura battered and fried then rolled in seaweed and rice and finished with house spicy mayo, and green onion.

8 pieces. Salmon, asparagus, and avocado roll topped with super-white tuna sashimi and brushed with our house spicy mayo then baked and finished with our house unagi sauce.

8 pieces. Sweet chilled shrimp, kani kama, and avocado rolled in pink soy paper and topped with spicy tuna and tempura crunch then drizzled with our house unagi sauce, house wasabi- lime sauce, and sriracha.

8 pieces. Shrimp tempura rolled with fresh cream cheese, avocado, and lime then drizzled with our house spicy mayo, house unagi sauce, and tobiko.

8 pieces. Shrimp tempura roll topped with scallops, shrimp, and kani kama that have been baked in our house spicy mayo then finished with our house unagi sauce and green onion.

8 pieces. Shrimp tempura roll topped with tuna sashimi and finished with our house spicy ponzu and sriracha.

base crunchy spicy salmon & avocado topped with chef's choice sashimi, tobiko, wasabi yuzu & green onion

8 pieces. Shrimp tempura roll topped with baked unagi, tobiko, and drizzled with our house unagi sauce.

8 pieces. Spicy tuna roll with sliced garlic inside topped with super-white tuna sashimi and lime then drizzled with our house wasabi-lime sauce.

Spicy kani & avo & cucumber topped with fried tempura rock shrimp & spicy mayo &eel sauce.

Spicy tuna roll topped with tuna sashimi and finished with tobiko, house spicy mayo, house chili oil, green onion, and seafood garnish (shrimp and octopus).

8 pieces. Spicy shrimp roll covered in sliced avocado, sweet chilled shrimp, and house wasabi-lime sauce. Add tempura crunch and our house chili oil.

8 pieces. Kani kama and cream cheese roll tempura battered and fried then topped with fried kani kama, house unagi sauce, house spicy mayo, and green onion.

8 pieces. Sweet potato tempura and cream cheese roll topped with sliced avocado, house unagi sauce, and our house spicy chili oil.

8 pieces. Shrimp tempura roll topped with chef's choice sashimi, tobiko, house wasabi-lime sauce, house chili oil, and green onion.

8 pieces. Asparagus tempura roll topped with super-white 48. Yuki roll* tuna sashimi and finished with our house wasabi-lime sauce, house chili oil, and green onion.

8 pieces. Tuna, red snapper, super-white tuna, kani kama, and salmon tossed in our house spicy mayo and sriracha then baked and laid onto an asparagus avocado roll.

8 pieces. Spicy marinated salmon roll topped with salmon sashimi and finished with tobiko, house spicy mayo, house chi oil, and green onion.

8 pieces. Kani kama and cream cheese roll tempura battered and fried then topped with our house unagi sauce, house spicy mayo, and green onion.

8 pieces. Shrimp tempura roll topped with mango, sweet chilled shrimp, and kani kama then drizzled with our house chili oil.

8 pieces. Shrimp tempura and cream cheese roll, topped with kani kama whipped with house spicy mayo and tempura crunch then finished with sriracha and green onion.

8 pieces. Shrimp tempura roll topped with mango, sweet chilled shrimp, and kani kama then drizzled with our house chili oil.

Lobster tail tempura & avocado topped with sliced mango & eel sauce & house oyster sauce.

5 pieces. Salmon, tuna, red snapper, kani kama, and super- white tuna wrapped in seaweed and tempura fried then wrapped in rice and soy paper and finished with our house spicy mayo and green onion.

8 pieces. Freshwater scallops and kani kama tossed in our house spicy mayo then baked and laid onto our asparagus avocado roll and drizzled with our house unagi sauce.

8 pieces. Shrimp tempura roll topped with sliced avocado and finished with our house unagi sauce and house oyster sauce.

8 pieces. Kani Kama and cream cheese wrapped in pink soy paper and tempura fried then finished with fried kani Kama, sweet chili sauce, and green onion.

8 pieces. Spicy shrimp roll covered in sliced avocado, sweet chilled shrimp, and house wasabi-lime sauce. Add tempura crunch and our house chili oil.