Sushi Doraku - Menú completo

tuna, salmon, scallop, ika, shrimp, crab meat and kaiware sprout wrapped with nori and thinly sliced cucumber topped with garlic aioli, orange tobiko and ponzu sauce

(gd). tuna, avocado, fried wonton, cherry tomato and spring mix topped with wasabi yuzu dressing

(gd). prince edward island mussels steamed with sake garlic butter broth and a hint of ginger

cheeks lightly grilled with hawaiian sea salt and served with grated chili daikon radish and ponzu

2 maguro, 2 sake, 2 hamachi, 2 tai, 2 tako and 2 hiramasa

tuna

flying fish roe

squid

salmon roe

pacific octopus

shrimp tempura, eel, asparagus roll splashed with red tobiko and topped with tuna and tempura flakes, eel sauce and sriracha

vegetable

thin slices of yellowtail garnished with thin slices of jalapeno and onion finished with sweet miso

smelt fish roe

thin slices of japanese tako (octopus) dressed in a ponzu citrus yuzu sauce and olive oil, topped with cilantro, kimchee and chili powder

tuna, salmon, crab, shrimp, scallop and avocado rolled together then crusted in panko breadcrumbs and flash fried, served over a bed of spring mix and tempura sweet onion finished with special aiol

ribeye usda choice 5oz ribeye grilled and glazed with asian bbq sauce and accompanied by grilled asparagus, sauteed mushroom, beansprouts and sweet onion. cooked medium rare unless specified

shredded slow roasted peking-style duck with seasonal mesculin greens, mandarin orange, fried wonton and grape tomato finished with spicy miso dressing

(gd). king oyster mushroom brushed with garlic butter grilled served on a bed of spring mix and side of spicy ponzu

minced tuna mixed with orange tobiko and takuan over mashed avocado served with sweet spicy chili soy sauce topped with black caviar and scallion

tuna, red onion, and sea kelp marinated in doraku’s spicy poke sauce

ribeye usda choice 5oz ribeye grilled then pan seared in garlic butter topped with garlic chips accompanied with sauteed mushrooms, sweet onion, bean sprouts and ponzu sauce

california roll with masago topped with tuna, salmon, hamachi and shrimp

shrimp tempura and avocado topped with eel, ao nori and eel sauce

(gd). flash fried asian eggplant served with miso

crab, masago and avocado wrapped in cucumber and served with ponzu sauce

thinly sliced diver scallop seasoned with hawaiian sea salt hand seared dressed with yuzu, ume paste and shichimi pepper garnished with julienned shisho leaf

four tiger shrimp lightly battered and served with kakiage and tentsuyu sauce

atlantic rock shrimp and basil lightly battered served over spring mix with spicy aioli sauce

slipper lobster tails and basil lightly battered served over spring mix with spicy aioli sauce

(gd). avocado, asparagus, spring mix, tomato and cucumber rolled in green soy paper served with a side of creamy ginger dressing

8 pieces nigiri maguro, sake, hamachi, tai, ebi hiramasa, tako, uni 8 pieces sashimi 2 maguro, 2 sake, 2 hamachi, 2 tako

maguro, sake, hamachi, ebi, tako, hiramasa, tai, hotate, uni, ikura, unagi, shimesaba

spicy tuna, shiso leaf, pickled radish, kaiware sprout and eel sauce rolled futomaki style

maguro, sake, hamachi, hiramasa, ebi, tai, shimesaba, hotate

lobster tempura, avocado and cucumber topped with spicy mayo and chili sauce

coconut crusted fried black tiger shrimp with avocado and scallion topped with coconut milk and mango juice reduction

6 pieces nigiri/ 6 pieces sashimi nigiri maguro, sake, hamachi, tai, ebi, hiramasa sashimi 2 maguro, 2 sake, 2 hamachi

shrimp tempura, asparagus, cream cheese, and scallions topped with seared ribeye, spicy garlic aioli and eel sauce

sweet egg

scottish salmon

(gd). seasonal vegetables lightly battered served tempura style

2 maguro, 2 sake, 2 hamachi, 2 tai

yellowtail kingfish

california roll topped with baked scallops mixed in kewpie japanese aioli, orange tobiko and ao nori

cured mackerel

japanese scallop

sweet shrimp

tuna and crabmeat finished with a strip of avocado and topped with kimchee sauce and spicy aioli

california roll layered with tamago and unagi dressed with eel sauce and ao nori

spicy tuna, shrimp tempura and avocado topped with eel, red tobiko, ao nori and spicy aioli

(gd). local spring mix, seasoned chicken, steamed local bean sprouts, button and king oyster mushrooms, boiled egg, cherry tomato topped with micro greens and served with homemade sweet spicy vinaigr

(gd). thinly sliced sweet onion, salmon, bonito flakes, sesame oil, cherry tomato, kaiware sprout with a plum ponzu dressing

ahi tuna takaki with doraku’s signature sauce mango, kaiware, cherry tomato, red onion and ponzu sauce

thinly sliced yellowtail kingfish marinated in yuzu juice and soy, seared with heated olive oil and garnished with ginger, garlic, jalapeno and crispy garlic chips

five piece salmon sashimi served in a sweet miso cilantro dressing and topped with local micro greens

snapper, crab, shrimp, surf clam and tako tossed with japanese cucumber, sweet onion and cilantro all marinated in a medium spicy lemon yuzu sauce

chilean seas bass sauteed in sweet miso and teriyaki sauce topped with spinach

ponzu reduction scottish salmon fired in a sweet citrus ponzu reduction accompanied by grilled asparagus and king oyster mushroom topped with local micro greens

crispy chilean seabass marinated in yuzu chili ponzu served with quick pickled vegetables and topped with cilantro

black tiger shrimp served over spring mix and tempura onion with a sweet chili soy and spicy garlic aioli

lobster, shredded crab and cream cheese tempura fried topped with orange masago, black caviar and spicy aioli

tuna sashimi on julienne daikon radish and sweet onion with seasoned wakame, crispy garlic chips and garlic aioli

6 oz tender chicken thigh, marinated in ginger soy sauce topped with fresh ginger

prince edward island mussels, steamed with garlic and ginger and finished with a sake yuzu miso sauce

soybeans tossed and sauteed in a wok with teriyaki sauce and grated garlic

soybeans tossed and sauteed in a wok with sweet-spicy miso

sauteed mushroom and asparagus served over fried tofu

shitake, oyster, enoki and button mushrooms steamed in foil pouch with lemon butter

crabmeat and avocado roll topped with seared tuna, daikon radish, shiso leaf and crispy garlic chips, finished with a special wasabi yuzu citrus sauce

spicy tuna roll with cucumber and jalapeno topped with tuna sashimi, habanero masago and spicy garlic aioli

soybeans with hawaiian sea salt

thin slices of atlantic scottish salmon and red onion decoratively garnished with ginger dressing, black tobiko and yuzu aoli

fresh water eel

grilled tender chicken thigh glazed with teriyaki sauce and accompanied by a slice of grilled pineapple

two cheasapeake bay blue crabs lightly battered tempura style, served with chili pepper ponzu sauce

black tiger shrimp

canadian surf clam

(gd). seasonal vegetables sauteed in garlic butter and finished with doraku’s stir-fry sauce

white tuna

sea urchin