Virago Menu

Crispy battered shrimp garnished with chopped green onions and black sesame seeds.

Steamed young soybeans, available in classic or v2 option.

Sushi rolls filled with fresh tuna, salmon, cucumber, and avocado, wrapped in rice and seaweed. Served with pickled ginger and wasabi.

Crispy shrimp roll topped with truffle-infused sauce, garnished with crunchy tempura flakes, served with pickled ginger and wasabi.

Wagyu beef and egg are stir-fried with a mix of vegetables, typically including carrots, peas, and scallions, seasoned with soy sauce.

Shrimp tempura roll topped with fish roe, green onions, and a side of pickled ginger, wasabi, and spicy mayo.

Thinly sliced yellowtail sashimi topped with fresh jalapeño slices, drizzled with a light soy-based sauce.

Wagyu beef and egg are stir-fried with a mix of vegetables, typically including carrots, peas, and scallions, seasoned with soy sauce.

Crispy battered shrimp garnished with chopped green onions and black sesame seeds.

Thinly sliced yellowtail sashimi topped with fresh jalapeño slices, drizzled with a light soy-based sauce.

V3 togarashi, soy pickle, cilantro, yuzu aioli.

Red boat vinaigrette.

Scallion, kimchi, cilantro, korean bbq.

Kaiso seaweed salad, sesame, chile.

Marinated tuna, avocado, and spicy mayo served on a crispy tostada shell, typically garnished with fresh cilantro and sesame seeds.

Steamed bao bun filled with creamy avocado, typically accompanied by a light, savory sauce.

Assorted vegetables lightly battered and deep-fried, typically includes a variety of seasonal vegetables served with a side of soy-based dipping sauce.

Ceviche toro typically includes fatty tuna marinated in citrus juice, garnished with onions, cilantro, and a touch of chili for a refreshing zest.

Cauliflower florets lightly battered and sautéed, typically includes a spicy Szechuan sauce with hints of garlic and chili.

Yellowtail poke typically includes fresh yellowtail, avocado, and various vegetables marinated in a spicy poke sauce, garnished with sesame seeds or seaweed.

Steamed young soybeans, available in classic or v2 option.

Salmon, thinly sliced and marinated in a blend of three citrus fruits, typically includes a hint of fresh herbs.

Seared tuna, typically accompanied by ponzu sauce and garnished with green onions and sesame seeds.

Short grain, rice vinegar.

Steamed.

Seared New Zealand salmon on sushi rice, typically includes truffle and caviar for a luxurious touch.

Rich slices of salmon belly, often served atop a small mound of vinegared sushi rice, may come with traditional accompaniments like ginger and wasabi.

Sushi-grade hamachi, also known as yellowtail, delicately placed atop vinegared rice, typically includes two pieces per serving.

Hand-pressed sushi rice topped with thinly sliced sea bass, carrying an eco-certification for sustainability.

Lobster nz typically includes a slice of New Zealand lobster atop sushi rice, often accented with a delicate touch of wasabi or soy sauce.

Salmon roe, also known as Ikura, gently placed atop a small mound of vinegared rice, typically wrapped with a thin band of nori.

Sliced avocado atop a mound of sushi rice, crafted in the traditional nigiri style.

Steamed baby octopus served atop a small mound of sushi rice, typically prepared as nigiri.

Ahi tuna, traditionally served atop hand-pressed sushi rice, typically includes a slice of raw New Zealand tuna.

New Zealand A5 wagyu atop sushi rice, typically includes a subtle seasoning to enhance its natural flavors.

Sushi rolls filled with fresh tuna, salmon, cucumber, and avocado, wrapped in rice and seaweed. Served with pickled ginger and wasabi.

Shrimp tempura roll topped with fish roe, green onions, and a side of pickled ginger, wasabi, and spicy mayo.

Shinsen makimono typically includes fresh, select ingredients, often featuring a variety of seafood or vegetables, wrapped in seaweed.

Avocado, cucumber, oshinko, yamagobo, and lettuce, wrapped in seaweed.

Crispy shrimp roll topped with truffle-infused sauce, garnished with crunchy tempura flakes, served with pickled ginger and wasabi.

Thinly sliced fresh salmon, typically served as a delicately prepared dish.

Thinly sliced, raw yellowtail, typically served with a side of soy sauce and wasabi.

Saba sashimi consists of thinly sliced mackerel, typically served raw to highlight its natural flavors.

Thinly sliced, cooked freshwater eel, typically served with unagi sauce and a sprinkle of sesame seeds, wrapped in seaweed.

Shiro maguro sashimi typically consists of thinly sliced albacore tuna, known for its delicate texture and mild flavor.

Ebi sashimi comprises thinly sliced raw shrimp, typically presented in its most pristine form to highlight its natural sweetness and texture.

Delicately smoked salmon, typically presented in thin slices.

Slices of long-bodied tuna, typically served raw.

Thinly sliced octopus, often served with a garnish to complement its natural flavors.

Ukura sashimi, typically includes thinly sliced fresh fish, served raw.

Marinated salmon roe, typically served without rice.

Maguro sashimi consists of thinly sliced bluefin tuna, typically served raw to highlight its freshness and delicate flavor.

Sliced yellowtail atop a small mound of vinegared sushi rice, typically served as individual pieces.

Sushi rice topped with a slice of longfin tuna, typically served in pairs.

Seared fatty salmon belly on a small ball of sushi rice, typically includes red onion, scallion, and spicy mayo.

Salmon roe delicately placed atop a small ball of sushi rice, typically wrapped with a thin strip of nori.

Grilled eel served on top of sushi rice, often accompanied by a drizzle of savory unagi sauce.

Cooked shrimp placed atop a small mound of seasoned sushi rice.

Salmon roe atop a small mound of sushi rice, typically served in pairs.

Sliced octopus atop a small mound of sushi rice, typically served in pairs.

Smoked salmon atop a small ball of seasoned sushi rice, typically served in pairs.

Sliced mackerel atop a ball of hand-pressed sushi rice, typically served in pairs.

Shiro maguro nigiri features thinly sliced albacore atop vinegared rice, typically garnished with a hint of wasabi.

Sliced fatty tuna belly atop a small mound of vinegared sushi rice, often garnished with a touch of wasabi.

Sliced raw maguro (tuna) atop a small mound of seasoned sushi rice, typically served in pairs.

California roll topped with an assortment of fresh fish and avocado, often garnished with tobiko for a colorful presentation.

Salmon, likely featuring a bright, refreshing mix of ingredients to evoke the essence of sunrise, typically includes a unique blend of flavors.

Yellowtail and green onions, wrapped in seaweed, showcasing the simplicity of Japanese flavors. *Contains raw fish.

Tanto typically includes a blend of select ingredients, carefully rolled and presented to highlight the unique flavors and textures inherent to Japanese makimono cuisine.

Scallop roll, often featuring a combination of fresh scallop with subtle accompaniments like avocado or cucumber, wrapped in seaweed.

Double dynamite typically includes a combination of two distinct spicy elements, possibly seafood or fish, with avocado or cucumber, wrapped in sushi rice and seaweed, finished with a special sauce.

Shrimp tempura and cucumber, typically includes super white tuna, avocado, and mayo.

This Maki is crafted with a unique blend of ingredients, typically including seafood and vegetables, wrapped in seaweed and seasoned rice.

Grilled eel and cucumber, typically includes avocado and a sweet eel sauce, rolled in the shape of a caterpillar.