To-go orders may not be available at all times, please call
for
availability. .25¢ per box fee charged to each order.
Prices subject to change.
|
SMALL
PLATES
|
Edamame
Boiled soybeans and roasted garlic, sprinkled with salt.
|
3. |
7 Spice Duck Tataki
Togarashi dusted Muscovy duck breast; pan seared and
served on top of an onion salad with a garlic-soy reduction.
|
8. |
Potato Croquettes
Mashed Yukon gold potatoes seasoned with
salt, pepper
and wasabi. Panko breaded and deep-fried.
|
5. |
Poke
Diced tuna with seaweed, soy, green onion,
sesame seeds,
Togarashi; placed in a ring of avocado and topped with
spicy oil.
|
12. |
Bucket of Clams
Manila clams steamed with butter, roasted garlic, ginger
and sake.
|
8./lb |
Gyoza
Seven Japanese style pot stickers; your choice of PORK
OR TOFU; Pan seared and steamed or deep-fried.
|
7. |
Tempura
VEGETABLE - An assortment of seasonal vegetables.
SHRIMP - 3 shrimp and a selection of
seasonal vegetables.
SEAFOOD - A selection of fresh seafood.
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7.
9.
12. |
SOUPS
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Miso
Served with wakame, tofu and green onions
|
2. |
Shrimp Bisque
|
3. |
SALADS
DRESSINGS: Soy-Vinaigrette, Creamy Miso or
Wasabi Ranch
Add Salmon, Chicken, Duck Breast or Dungeness Crab $5 extra.
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Mixed Green
Mixed greens with red onion,
tomatoes, carrots,
mushrooms
fried gyoza skins and choice of dressing.
|
6. |
Spinach Salad
Spinach with red onion, tomatoes, carrots,
mushrooms,
Mandarin oranges, fried gyoza skins and choice of dressing.
|
6. |
LUNCH ENTREES (Served
11:30-4:30)
|
Salmon, Chicken or Beef Teriyaki
Served over sautéed mixed vegetables. Served
with a side
of rice.
|
8. |
Tonkatsu
Breaded and deep-fried
pork loin served on a bed green
cabbage with mustard and
tonkatsu sauce.
|
8. |
Saba Shioyaki
Salt and peppered and lightly floured filet of
mackerel
pan-fried
and served with diakon oroshi and lemon.
|
8. |
Fried Rice Small 4. Large
Your choice of CHICKEN, BEEF, SHRIMP or TOFU.
|
7. |
BENTOS
SERVED
WITH RICE, SALAD, TEMPURA AND SOUP.
NO SUBSTITUTIONS
|
Vegetarian Bento
Vegetable stir-fry, ginger
marinated tofu and
2 pc. Inari Nigiri.
|
10. |
Teriyaki Bento
Tonkatsu and your choice
of CHICKEN, BEEF or SALMON
teriyaki.
|
10. |
DONBURIES
SERVED OVER A BED
OF RICE, WITH YOUR CHOICE OF SOUP
|
Salmon, Chicken, Shrimp, Beef
or Tofu
Vegetable stir-fry, ginger marinated tofu and
2pcs. Inari Nigiri.
|
7. |
Katsudon
Deep-fried pork loin
simmered with onions, green onions and
bean sprouts in tempura sauce.
|
7. |
Oyako Donburi
Chicken simmered with
onions, green onions and bean
sprouts
in tempura sauce topped with an egg.
|
7. |
Gyu Donburi
Thin sliced rib eye
simmered in sweet broth with onions,
green onions and bean sprouts.
|
7. |
Tendon
4 tempura shrimp and
assorted vegetables dipped in
tempura sauce and served over rice.
|
7. |
NOODLE DISHES
- SERVED WITH YOUR CHOICE OF SOUP
|
Yakiudon
Your choice of SEAFOOD, CHICKEN, BEEF, SHRIMP
or TOFU
sautéed
with mixed vegetables and udon noodles.
|
9. |
Yakisoba
Your choice of SEAFOOD,
CHICKEN, BEEF, SHRIMP or TOFU
sautéed
with mixed vegetables and yakisoba noodles and a
tangy sauce.
|
9. |
Oyako Donburi
Chicken simmered with
onions, green onions and bean
sprouts in a tempura sauce
topped with an egg.
|
7. |
TEMPURA
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LUNCH TEMPURA
- Shrimp and assorted vegetables.
SEAFOOD - A selection of fresh seafood.
VEGETABLE - Assorted
vegetables.
|
9. 12. 7. |
DINNER ENTREES (Served
after 4:30 pm)
All
dinners are served with your choice of soup and a side
of rice. *Add a side of tempura to any dinner for $4.
Tofu substitution available for any entree.
|
Teriyaki Chicken
Roasted chicken breast basted with teriyaki
sauce and
served over mixed vegetables.
|
10. |
Wafu Steak
9 oz. Choice New York salt
and peppered, pan-roasted to
desired temperature; served with
caramelized onion,
shitake mushrooms
and a ponzu dipping sauce.
|
24. |
Tempura Dinner
5 shrimp and 10-12 vegetables lightly battered
and
deep-fried.
|
12. |
Yakisoba
Your choice of SEAFOOD,
CHICKEN, BEEF, SHRIMP or TOFU
sautéed with mixed vegetables
and yakisoba noodles and a
tangy sauce.
|
14. |
BENTOS -
SERVED WITH RICE, SALAD, TEMPURA AND SOUP.
NO SUBSTITUTIONS
|
Vegetarian Bento
2 pc. Inari Nigiri and
ginger marinated grilled tofu served
over
mixed vegetables.
|
16. |
Teriyaki Bento
Your choice of teriyaki
CHICKEN, BEEF or SALMON served
over
mixed vegetable. Also served with tonkatsu and
kushiage.
|
16. |
Syringa Bento
Chef's choice 2 pc.
Nigiri, a traditional roll and a California
roll.
|
18. |
Twice Cooked Pork
Pork loin slow cooked in
oil, confit style; then oven roasted.
Served with whole grain
mustard cream sauce and braised
green cabbage.
|
16. |
Chilean Sea Bass Misozuke
6 oz. Chilean sea bass
marinated for 3 days in white miso
paste, grilled and served
with Japanese eggplant
ratatouille.
|
16. |
Salmon
8 oz. wild sockeye salmon
from Bristol Bay simmered in a
slightly spicy teriyaki sauce;
served with pineapple salsa
and sautéed asparagus.
|
15. |
SUSHI ENTREES -
includes your choice of soup.
|
consuming raw or partially raw food may increase your
chance
of contracting a food bourne illness.
|
Small Sushi Assortment
Chef's selection of 6 pieces Nigiri and one
roll.
|
12. |
Large Sushi Assortment
Chef's selection of 8 pieces Nigeri and one
roll.
|
16. |
Sashimi Assortment
Small 14. Large
Chef's selection of raw fish served with a side
of rice.
|
22. |
Chirashizushi
Chef's selection of fish served over a bed of
sushi rice.
|
15. |
Natto Donburi
Fermented soybeans served over sushi rice.
|
5. |
NIGIRI -
2 pieces per
order
|
|
sEA bass
(Suzuki)
|
3. |
|
Giant clam
(Mirugai)
|
5. |
|
egg
(Tamago)
|
2.50 |
|
fresh water eel
(Unagi)
|
4. |
|
mackerel
(Saba)
|
3. |
|
fresh salmon
(Sake)
|
4. |
|
smoked salmon
|
4. |
|
sea urchin
(Uni)
|
5. |
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sweet shrimp
(Ama Ebi)
|
4.50 |
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squid
(Ika)
|
3.50 |
|
yellow tail
(Himachi)
|
5. |
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tuna
(Maguro) |
5. |
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albacore
(Shiro Maguro)
|
4. |
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seared tuna
(Tataki Maguro)
|
5.50 |
|
surf clam
(Hokkigai
|
3. |
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octopus
(Tako)
|
3. |
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scallop
(Hotategai)
|
4. |
|
shrimp
(Ebi) |
3. |
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smelt roe
(Masago)
|
3. |
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salmon roe
(Ikura)
|
4. |
|
flying fish roe
(Tobiko)
|
3.50 |
|
sea eel
(Anago)
|
4. |
quail egg
each
|
.50 |
MAKISUSHI
|
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California
Dungeness crab, cucumber, avocado and masago.
|
8. |
Spicy Tuna
Tuna, green onion, cucumber and radish sprouts. |
8. |
Spicy Scallop
Scallop, mayo, smelt roe and cucumber. |
6. |
Tempura Roll
Tempura shrimp and vegetable, cucumber, mayo and
smelt roe.
|
6. |
Spider
Soft shell crab, cucumber, avocado, radish sprouts and
smelt
roe.
|
9. |
Crunch Roll
Panko breaded and deep-fried shrimp, Dungeness crab,
green
onions, tempura crunchies; topped with unagi sauce.
|
8. |
Coeur d'Alene Roll
Smoked Idaho trout,
cucumber, avocado and radish sprouts.
|
5. |
Northwest Roll
Sautéed wild mushrooms
with tempura green bean and
smoked
salmon on top.
|
8. |
EZ-B Roll
Eel, avocado and cucumber.
|
5. |
Syringa Roll
Yellowtail, green onions, cucumber, radish sprouts; topped
with
scallops and shiso leaves.
|
10. |
Philly Roll
Smoked salmon, cream cheese and cucumber. |
6. |
Dragon
Tempura shrimp and vegetable with smelt roe; topped with
tuna,
avocado, Siracha sauce and spicy mayo.
|
12. |
Flyin' Hawaiian
Salmon teriyaki, cucumber,
avocado, radish sprouts with
seared
tuna and pineapple salsa on top.
|
10. |
Tiger Eye
Seaweed on the outside with tuna and masago, green
onions,
tempura battered and deep-fried. With unagi sauce
on top.
|
8. |
Las Vegas
Dungeness crab, avocado, cream cheese and spicy tuna
mix;panko breaded and deep-fried. With unagi sauce on top.
|
13. |
Yasai
Tempura vegetables, mayo, radish sprouts and cucumber on
the
inside; topped with grilled vegetables.
|
8. |
T.N.T
California roll, topped with broiled spicy scallop mix and
unagi sauce.
|
14. |
Godzilla
Himachi and cream cheese, tempura and deep-fried;
topped with
unagi sauce, Siracha sauce and spicy mayo.
|
8. |
Diamaijin
4 tempura shrimp with eel, avocado, smelt roe and green
onions
on top...it's big!
|
22. |
SEAWEED ON THE OUTSIDE
|
|
TEKKA
(Tuna)
|
4. |
|
KAPPA
(Cucumber)
|
3. |
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OSHINKO
(Pickled Radish) |
3. |
|
TEKKYU
(Tuna and Cucumber) |
4.50 |
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NEGIHAMAl
(Yellow Tail and
Green Onion) |
4. |
|
UNAKYU
(Eel and Cucumber) |
4.50 |
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