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)