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| an assortment of sashimi over sushi rice: most traditional lunch item at a sushi restaurant in Japan. Comes with maguro, hamachi, sake, ebi, ikura, tamago, bincho maguro *all fish subject to change |
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| Sashimi bento with Chef's choice of four different kinds of sashimi. (two of each) |
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| Sushi bento with Chef's choice of six different kinds of nigiri and half of a roll (chef's choice/three pieces total) |
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| Sushi and sashimi combination bento with Chef's choice of four pieces of nigiri and six pieces of sashimi (three different kinds/ two of each) |
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| A roll made with rice on the outside (uramaki) using Snow Crab Salad (crab and kewpie mayo) cucumber and avocado |
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urameki with spicy tuna mix and cucumber in the middle
tuna mix is sriracha, sambal (garlic-chili paste), and mayo |
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| Shrimp tempura, kaiware (seaweed), tobiko and cucumber uramaki style |
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| Grilled unagi, cucumber and avocado inside, uramaki style |
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| Blanched asparagus, kaiware, avocado and cucumber uramakis style, wrapped in soy paper |
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| Salmon, avocado and cream cheese uramaki style |
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| Unagi and cucumber roll topped with snow crab mix, and then layered tuna and avocado served with spicy mayo and unagi sauce |
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| Ozumo Roll: 8 pc signature dish |
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| Spiny lobster, tuna, mango, jalapeno, chive, and cilantro wrapped in a soy paper and dressed with red tobiko. Below each piece is yuzu aioli and spicy sesame. |
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| Spicy tuna roll with cucumber and crispy tempura flakes |
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| Tempura shrimp and cucumber roll with shredded snow crab mix on top with layered avocado, topped with yuzu aioli and yuzu infused tobiko |
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futomaki style means fat roll
made with tempura soft shell crab, tobiko, kaiware and cucumber with nori (seaweed sheet) on the outside |
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| Tempura shrimp roll topped with grilled unagi and avocado. served with sweet soy sauce (unagi sauce) |
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| Pieces of hamachi, sake, maguro, shiromaguro, unagi, ebi, and spicy scallop over a california roll wrapped in soy paper which is served face up |
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| seaweed on the outside/ skinny roll all six pieces |
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| Chopped toro and green onions |
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| Chopped hamachi and green onions |
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| Chopped toro and chopped takuwan (pickled daikon radish) |
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| fermented soy beans with green onions |
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| Pickled plum paste with shiso (japaanse herb--similar to mint) |
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| (seaweed on the inside/california style) all are 8 pc |
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| spicy marinated yellowtail and avocado rolled in chopped chives topped with a dollop of wasabi aioli and serrano ring |
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| Baked salon skin, yamagobo (pickled burdock root), kaiware, cucumber and bonito flakes |
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| Crunchy akebono roll: 8pc |
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special roll
grilled tamari-marinated black cod with avocado flash fried in tempura batter topped with yuzu aioli, spicy sesame and tobiko |
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grilled crab
baked shredded snow crab with drawn butter, soy sauce and mayo, wrapped with asparagus, tobiko in soy paper |
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happy hour
spicy tuna roll deep fried in tempura batter topped with unagi sauce spicy mayo |
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| cured with salt for two and a half hours then marinated in rice vinegar for twenty minutes |
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| Preparation for beni toro: |
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| torched salmon belly marinated in dashi, ponzu, and ginger |
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egg, daishi, mirin, usukuchi soy, sugar
mix all ingredients then strain with shinwa.
create thin layers of omelet in japanese square skillet |
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| monk fish liver marinated with sake and salt for ten minutes then steamed for half an hour, it is served with momiji oroshi, negi, and ponzu |
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| Nikiri marinated salmon roe (nikiri: sake and mirin cooked off over heat then soy and daishi is added once brought back to room temperature) salmon roe is first soaked in ice water and cooking sake to take out the salt and bring it to the right texture, then strained and marinated |
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| filet the eel and marinate with soy, mirin, sake and sugar and boiled until soft. it is broiled until crispy when called to order |
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| Preparation for benijake/sake: |
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| cured by marinating with salt and wrapped in konbu for two hours |
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| baked with soy and mirin, then steamed to release excess oil, then broiled before serving, topped with unagi sauce |
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WILD WHITE ALBACORE
PACIFIC OCEAN HAWAII/CALIFORNIA |
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WILD BIG EYE TUNA
PACIFIC OCEAN HAWAII/ECUADOR |
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FARMED TUNA BELLY
MEDITERRANEAN SEA |
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FARMED HALIBUT
ATLANTIC OCEAN |
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WILD SQUID
JAPAN (FISHED IN SEASONAL WATERS) |
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FARMED SEA BREAM
JAPAN/ NEW ZEALAND |
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WILD FLYING FISH ROE
LOCAL |
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WILD SEA URCHIN
SANTA BARBARA |
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FARMED FRESHWATER EEL
TAIWAN |
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| SPICY SCALLOP (CHOPPED BAY SCALLOPS, KEWPIE MAYO, SAMBAL, AND SRIRACHA)CUCUMBER, KAIWARE, AND TOBIKO ROLLED WITH RICE ON THE OUTSIDE |
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