Makimono R(OLLEDSUS H I) Nigiri* & Sashimi* Hakozushi* · ORA KING 5 HAMACHI 4 yellowtail SHIME...
Transcript of Makimono R(OLLEDSUS H I) Nigiri* & Sashimi* Hakozushi* · ORA KING 5 HAMACHI 4 yellowtail SHIME...
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Nigir i* & Sashimi* ( 1 p c . ) ( 3 p c . )
M I S O S O U P 4miso, shellfish dashiE D A M A M E
traditional 5pink himalayan salt and truffle oil 7spiced chili 6
S E A W E E D S A L A D 6
Y A M A K A L E S A L A D 8carrot, green onion, roasted pine nuts,togarashi chic peas, yuzu honey vinaigretteI K A S A N S A I 8squid with mountain vegetables, seaweed salad
Hot EntreesC H I C K E N T E R I Y A K I 1 8 seared chicken, vegetables, teriyaki
Y A K I U D O N 1 4 stir fry, carrot, teriyaki, onion, peppers.Add chicken or shrimp for additional charge.
BLUE CRAB FRIED RICE 16lump crab, roe, onion, herbs and garlicsoy
Toban Yakitable side presentation
LOBSTER & WILD MUSHROOM 29soy truffle butter
A 5 W A G Y U 2 5 P E R O U N C Ehighest quality japanese black cattle, 2oz min
Makimono T E M P U R A V E G E T A B L E R O L L 8 . 5assorted tempura vegetables, eel sauce
S P I C Y T U N A C R U N C H R O L L * 1 1spicy tuna, cucumber, crunch, eel sauce
C A L I F O R N I A R O L L * 1 1crab, avocado, cucumber, masago
A V O C A D O W R A P P E D R O L L 1 0 . 5seasonal vegetables, pickled ginger, tropical fruit salsa
M E R M A I D R O L L 1 2scallop, salmon, avocado, tempura fried, eel sauce, spicy aioli, scallions
S A L M O N A N D L E M O N R O L L * 1 2salmon, lemon, crab salad, avocado, cucumber
S P I D E R R O L L * 1 5soft shell crab, avocado, cucumber, torched salmon, spicy aioli, eel sauce, masago
R E D D R A G O N * 1 4tempura shrimp, avocado, spicy crab mix, eel sauce, crunch
P O T A T O R O L L 1 3tempura shrimp, avocado, wrapped with fried shoe-string potatoes, eel sauce, sweet chili mango
T U N A W R A P P E D R O L L * 1 4tuna, cucumber, spicy tuna, spicy aioli, eel sauce
R A I N B O W R O L L * 1 4seafood wrapped, filled with crab, cucumber, avocado, masago, shiso dust
F I R E C R A C K E R R O L L * 1 2crab salad, avocado, asparagus, tempura fried and topped with spicy fish, serrano, eel sauce
H O T & H E A V Y R O L L * 2 5tuna wrapped, tempura lobster, cucumber, avocado, chive, masago, spicy aioli, eel sauce, siracha
D R A G O N R O L L 1 3tempura shrimp, avocado, eel, eel sauce
Oma ka s e (reservation only) ARTISTIC AND CREATIVE MULTI-COURSE TASTING* 125 PP
W I N E O R S A K E P A I R I N G + 5 0 P P
Si d e I t e m s S T E A M E D R I C E 3F R I E D R I C E 6S A U T É E D V E G E T A B L E S 6S H I S H I T O P E P P E R S 7 P I C K L E D W A S A B I S T E M 3S H A R K S K I N - G R A T E D F R E S H W A S A B I 5
MAGURO tuna 4.5
O T O R O M Pfatty blue fin tuna
SAKE salmon
S C O T T I S H 3 . 5
S C O T T I S H B E L L Y 4 . 5
O R A K I N G 5
H A M A C H I 4yellowtail
S H I M E S A B A 3 . 5marinated mackerel
S H I M A A J I 4white trevally
M A D A I 4red snapper
H I R A M E 3 . 5
flounder
E B I 3shrimp
A M A E B I 5 . 5sweet shrimp
S N O W C R A B 6 . 5
H O K K I G A I 3surf clam
H O T A T E G A I 5scallopTOBIKO
A K A ( R E D ) 3
K U R O ( B L A C K ) 3
Y U Z U 3
W A S A B I 3
I K U R A 3 . 5salmon roe
U N I ( S E A S O N A L ) M Psea urchin
Q U A I L E G G ( 2 ) 3
T A M A G O 3sweet egg omelette
I K A 3squid
T A K O 3octopus
U N A G I 3 . 5freshwater eel
Traditional MakiC U C U M B E R 5
T U N A * 8
N E G I H A M A * 6yellowtail, scallion
N E G I T O R O * 1 5minced fatty tuna, scallion
U N A G I 1 0freshwater eel
S A L M O N T A R T A R E * 1 2 avocado mousse, truffle ponzu, rice crackers
C R U D O * 1 5lime zest, lemon juice, evoo, microgreens, holy basil pesto
Y E L L O W T A I L C A R P A C C I O * 1 4 cilantro, serrano pepper, mango, ponzu
M Y Y A S A I 1 7 sweet tofu roll, vegetable nigiricombo, tsukemono
O T O R O T A R T A R E * 2 6 truffle ponzu, caviar, wonton crisps, chive
W A G Y U T A R T A R E * 1 4 cilantro aioli, truffle soy, qual egg,pickled wasabi, wonton chips
O T O R O S P O O N S * 2 5uni, caviar, wasabi stem, ponzu
B L U E F I N C A R P A C C I O *A K A M I / C H U T O R O 1 9 / 2 5 savory mustard, volcano salt, ponzu,chive, fried onion
(ROLLED SUSHI)
S O U T H E N D S H R I M P 1 4
chili paste, tomato confit, crushed peanuts
S O U T H E N D T O F U 1 2
chili paste, tomato confit, crushed peanuts
D U M P L I N G D I M S U M 1 2
pork gyoza, shrimp shumai, ginger soy
and sweet chili sauce
R O C K S H R I M P S A L A D 1 5
spicy aioli, mixed greens, carrot ginger
vinaigrette
L O B S T E R T E M A K I 1 9 . 5
butter-poached lobster hand rolls with
asparagus, chives, cilantro aioli,
black volcanic salt
D U C K B U N S 1 4confit, hoisin, arugula, pickled shallots
Chefs Specialties
Starters
Hakozushi* box style sushiGREEN EGGS & HA MACHI HAKO 16spicy tuna, asparagus, wasabi tobiko
BL ACK MAGIC 21lobster, squid ink rice, masago aioli, scallion
S U S H I / S A S H I M I C O M B O 3 5 , 5 0 , 7 0 , 1 0 0assorted (please allow additional time for these combos)C H I R A S H I 2 8assorted sashimi over sushi rice
O-KU NIGIRIS N A P P E R 5 . 5kosho, yuzu tobiko, marmalade
T U N A 6togarashi spice, negi umeboshi paste
S A L M O N 6truffle chive creme fraiche, lemon zest, ikura
S N O W C R A B 7soy truffle butter, sea salt
Y E L L O W T A I L 6 . 5serano, holy basil pesto
A 5 W A G Y U 1 4seared, truffle oil, cilantroaioli, fried onion
B L U E F I N O T O R O M Ppickled wasabi relish, caviar
*Conta ins ingred ients that are raw or undercooked. Consuming raw or undercooked meats, pou l t ry, seafood, she l l f i sh , or eggs may increase your r isk of foodborne i l lness
(due to current conditions some items may not be available)