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Crab stick.

Chicken, pork, shrimp, and vegetables tossed with vermicelli.

Crunchy cucumber cut salad tossed in spicy sesame garlic dressing served cold

Shrimp tempura, eel sauce, avocado, cucumber.

Hot and spicy. Fresh slices of avocado, cucumber and shredded crab meat layered over mixed baby greens in light Japanese spicy mayo dressing and tobiko.

Octopus.

Mackerel.

Salmon fish roe.

Tuna.

Tofu pocket.

Flying fish roe.

Squid.

Sea scallop.

Crabstick, cucumber, avocado.

Salmon.

Hot and spicy. Vegetarian fried rice stir fried with kimchi, egg and scallions.

Thick round noodles made of wheat flour stir fried with vegetables and choice of chicken or shrimp.

Assorted seafood, vegetables, egg, and thick round noodles in light soup base with shrimp tempura.

Rolled sushi.

Smoked salmon.

Snow Crab

Hot and spicy. Boiled soy beans stir fried in garlic chili.

Sweet potato tempura.

Grilled yellowtail collar lightly seasoned with salt and pepper and served with ponzu sauce.

Soy bean soup with silkened tofu, seaweed and scallions.

Lightly fried tofu served in light tempura sauce with scallions and bonito flakes.

Hot and spicy. Torched peppercorn crusted ahi tuna sashimi served with ponzu sauce and seaweed salad.

Crispy jumbo shrimp tossed in fresh field greens with walnuts, tangerine slices, avocado, cucumber, and balsamic vinaigrette.

Diced chicken sautéed with diced vegetables, crispy vermicelli and served with side of lettuce wraps.

Panko-battered oysters served with spicy mayo.

Torched monkfish liver, tobiko, kaiware and ponzu sauce

Pan-fried seasoned pork or vegetable ravioli.

Sweet egg.

Diced tuna and salmon with avocado, cucumber, tempura crunch, spicy crab and Asian greens topped with Hawaiian chili sauce marinade and a dash of tobiko

Pan-fried shrimp dumplings.

Assorted seaweed and cucumbers in light ponzu dressing.

Large jumbo shrimp and assorted fresh vegetables lightly fried in tempura crumb batter.

Tropical fried rice with chicken, shrimp, pork, pineapple, egg, onions and scallions

Grilled shishito peppers lightly sprinkled with salt.

Lightly seared peppercorn crusted Ahi Tuna served with avocado, grape tomatoes, field greens, cucumber, and Pomegranate Vinaigrette

Hot and spicy. Lightly battered succulent shrimp drizzled with spicy mayo and served on two skewers.

Crispy wonton wrap stuffed with steak and cheese.

Lightly battered mini chicken bites deep-fried to perfection.

Hot and spicy. Salt n’pepper fried calamari skewers.

Hot and spicy. Fresh sea scallop baked with crab stick, avocado, cucumber, and spicy mayo.

Hot and spicy. Diced tuna soy marinated with avocado, scallions and spicy mayo over crunchy wonton chips.

Lightly battered chicken served over a bed of field greens, crispy wontons, cucumber, and Balsamic Vinaigrette

Chicken, pork, shrimp, and mixed vegetables stir fried with thin wheat noodles.

Crispy fried chicken wings marinated in Asian barbeque sauce.

Yellowtail.

Red snapper.

Mini dumplings served in a seasoned chicken broth.

Classic Asian soup with an assortment of seafood.

Assorted twist to the classic vegetable tempura with lightly battered zucchini, asparagus, broccoli, string beans, and onion.

Sea bass.

Thinly sliced cucumbers rolled with smoked salmon, yellowtail, cream cheese, avocado and drizzled with ponzu sauce.

Crabmeat blended with cream cheese and scallions in golden wonton wrap and deep-fried to perfection.

Chef’s choice of five pieces of assorted nigiri fish with a delicious twist in presentation and flavor.

Grilled Sirloin tossed in fresh spring mix with grape tomatoes, crispy wontons, cucumber and Pomegranate Vinaigrette

Grilled-marinated pepper chicken laid over a bed of leafy greens, topped with crispy wontons, tangerine slices, cucumber and blueberry pomegranate vinaigrette.

Hot and spicy. Shrimp tempura rolled in blanket of avocado slices and topped with spicy tuna, spicy salmon, crunch, assortment of tobiko and topped with wasabi mayo and unagi sauce.

Hot and spicy. Black caviar, tuna, avocado, cucumber, and crab meat drizzled with spicy mayo, unagi sauce and chef’s sweet chili sauce.

Amberjack lightly drizzled with ponzu, dashed with white truffle oil and topped with jalapeno, scallions and crispy garlic

Hot and spicy. Sushi-style flatbread made from crispy nori rice patty and topped with salmon, crabmeat, avocado, scallions, jalapeños, spicy mayo, unagi sauce, and a dash of black caviar.

Chef’s daily choice of eight pieces of sashimi.

Hot and spicy. Crab, tempura crunch, spicy mayo.

Hot and spicy. Tuna, tempura crunch, spicy mayo.

Boiled soy beans with light salt.

Eel.

White tuna.

Shrimp.

Rice paper wrap with shrimp, crab stick, lettuce, bean sprouts, cucumber and avocado.

Tuna, white tuna, crab, wakame salad, avocado, ikura, and spicy mayo. Flatbread style.

Fried rice tossed with bacon, cilantro, egg, onions and scallions

Baby yellowtail.

Hot and spicy. Slow-roast pork tenderloin served on steamed bun with spicy mayo spread and dressed with cucumbers and fresh scallions.

Sea urchin.

Jumbo sweet shrimp.