Fuji At Assembly - Menú completo

For kids.

For kids.

Fifteen pieces of sashimi (chef's choice of fresh raw fish only).

Octopus.

Mackerel.

Salmon roe.

Tuna.

Flying fish roe.

Squid.

White fish.

Arctic surf clam.

Soy bean soup.

Salmon.

Eight pieces of chef's choice nigiri sushi and six pieces of tuna roll.

Ten pieces of chef's choice nigiri sushi and six pieces of tuna roll.

Assorted sashimi over a bed of rice.

Salted steamed soy beans wok tossed in sichuan spices. Spicy.

Broiled collar of yellowtail fish accompanied by wakame, julienne cucumbers, teriyaki sauce and ponzu sauce.

Tempura battered shrimp, wok tossed with salt and jalapeno peppers. Spicy.

Shrimp and assorted vegetables, tempura battered and lightly fried.

Tomatoes and cucumbers over mixed greens and served with fuji house dressing.

Sauteed shrimp and scallops over mixed greens and lettuce, topped with red crab meat.

Mixture of avocado, flying fish roe, cucumbers and kanikama in a mayo dressing, topped with red crab meat.

Sweetened egg.

Fresh salmon and ikura sashimi over a bed of rice.

Inside sweet potato and topping drizzled with a sweet sauce.

Two pieces of pan-fried shrimp, pork and chive dumplings.

Classic Sichuan style soup with tofu, bamboo shoots, wood ears and mushroom. Spicy.

Korean spicy soup with shrimp, scallop, red crab meat, beef, zucchini, onions and tofu. Spicy.

Classic Sichuan style soup with tofu, bamboo shoots, wood ears, mushroom, scallion, shrimp scallop and red crab meat. Spicy.

Twelve pieces of chef's choice nigiri sushi and six pieces of tuna roll.

Seared salmon belly.

Seared tuna.

Sweet shrimp.

Seared yellowtail belly.

Yellowtail.

Inside mango and avocado.

White chicken breast stir-fried in oyster sauce with mushrooms and iceberg lettuce.

Spicy broiled scallops mixed with crab, tobiko and cucumber. Spicy.

A fine mixture of salmon sashimi, tomatoes, onion and cilantro over wonton chips.

Roasted duck on croissant with mixed greens and cilantro.

Crispy fried chicken wings marinated in soy, garlic, honey and chili, topped with scallions. Spicy.

Chilled chicken with special spicy marinade topped with cilantro. Spicy.

Fried or steamed crab meat dumplings.

Fresh salmon sashimi over a bed of rice.

Fresh tuna sashimi over a bed of rice.

Tempura battered calamari, wok tossed with salt and jalapeno peppers. Spicy.

Assorted vegetables, tempura battered and lightly fried.

White fish simmered in a spicy broth with Chinese napa, onions, red and green peppers and tofu. Spicy.

Fried, steamed or pan seared pork dumplings.

Ikura (salmon roe) over a bed of rice.

Volcano maki, rowing down the mystic maki and ming's mango special maki.

Inside salmon.

Inside tuna.

Twenty five pieces of sashimi (chef's choice of fresh raw fish only).

Inside yellowtail and scallions.

Inside freshwater eel.

Three pieces of handmade dumplings with pork, shrimp and mushrooms.

Three pieces of handmade shrimp dumplings topped with gold flakes.

Inside sweet potato, long beans and cucumber.

Inside avocado and cucumber.

Inside mango and cucumber.

Assorted seaweed in sesame oil dressing.

Double boiled oxtail soup with goji berries, Chinese herbs and Hennessy.

Ten pieces sashimi of tuna, saki, hamachi, uni, ama-ebi and shiromi, eight pieces nigiri of seared sake toro, tuna, sake, hamachi, tobiko, tako, unagi and shiromi, 20 pieces maki of aloha maki, drago

Sixteen pieces sashimi of tuna, sake, hamachi, shiromi, uni, tako, ama-ebi and ika, 12 pieces nigiri of tuna, sake, hamachi, shiromi, unagi, seared sake toro, ebi and tobiko, 30 pieces maki of assemb

Four pieces sashimi of tuna, sake, shiromi and hamachi, four pieces nigiri of tuna, sake, hamachi and ebi, 16 pieces maki of spicy tuna, tempura and una avocado.

Inside tuna and avocado.

Inside freshwater eel and avocado.

Inside salmon and avocado.

Inside salmon skin and cucumber.

Inside red crab meat, cucumber and avocado.

Inside salmon skin and avocado.

Inside freshwater eel and cucumber.

Spicy tuna, negihama maki and una avocado maki.

Spicy tuna, scorpion maki and rainbow maki.

Chef's choice per person.

Salted steamed soy beans.

Freshwater eel.

Shrimp.

Imitation crab stick.

Lobster and cream cheese in Shanghai style dumpling wrappers.

Sea urchin.

Hamachi toro, sake toro and shiromi toro.

Salmon, scallion and lemon.