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From the Sushi Bar Maki (Roll) Nigiri & Sashimi

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` * sustain able fish sourced by our purveyor from the sushi bar premium sushi 62 nigiri & sashimi nigiri of toro, zuke chu toro, zuke sake, medai, kamasu, white fish & chef selection roll (one piece per order) sushi 40 nigiri of maguro, salmon, hamachi, bincho, ebi, white fish & tuna eel salmon-avocado roll toro* blue fin fatty tuna - ehime 12 unagi eel, fresh water grilled 6.5 premium sashimi (10 pieces) 68 zuke chu toro* red wine cured medium fatty anago young sea eel - yamaguchi 10 two slices of each: toro, zuke sake, zuke chu toro, medai, blue fin tuna - ehime 11 white fish bincho maguro white tuna - canada 6 hon maguro* blue fin tuna - ehime 6 sashimi (10 pieces) 40 shellfish two slices of each: maguro, sake, hamachi, bincho, white ebi steamed prawn - hawaii 5 fish kani steamed red crab 5 yellowtail hotate scallop - hokkaido 6 chirashi 40 hamachi yellowtail - kumamoto 5 9 types of sashimi over sushi rice with kanpyo hamachi toro belly of hamachi - kumamoto 7 & shiitake other maki (roll) salmon ikura salt cured salmon roe 6 soft shell crab daikon, kaiware, avocado, asparagus, tamago organic egg omelette 4 umami tobiko 16 king sake king salmon - new zealand 5 tobiko cured flying fish roe 4 crunch eel, avocado, brown rice agedama, spicy crab, zuke sake white soy sauce cured fatty salmon tako steamed octopus - hokkaido 6 aonori powder 19 - new zealand 8 uni sea urchin - santa barbara 10 spicy tuna miso aioli, ginger, shiso, cucumber & seven types of japanese spice 15 mackerel creamy scallop miso aioli, tobiko & avocado 16 saba mackerel - chiba 7 sunomono choice of ebi, kani or tako (no combo) shrimp tempura daikon, kaiware, umami tobiko, pickled cucumber, asparagus 14 on seaweed, cucumber & sunomono dressing white fish S. 12 kaisen futo-maki tuna, salmon, hamachi, hotate, ikura & two more chef’s choices, shiso, cucumber 19 tai red snapper - kyushu 7 salmon citrus avocado, japanese cucumber, lime 18 kamasu seared barracuda - mie 7 caviar vegetable futo-maki cucumber, avocado, asparagus, sustainable california white sturgeon roe shiso, pickled cucumber, kaiware, daikon 10 beef - add to select nigiri 15 poke roll bincho, shiso, avocado, red onion, sesame miyazaki wagyu a5 japanese beef striploin oil, garlic, seven spice 13 - miyazaki 14 negihama hamachi, green onions 14 futo-maki shrimp, eel, kanpyo, shiitake, tobiko, egg omelet, cucumber 14 negitoro sustainable fatty blue fin tuna, wasabi, scallions 15 salmon skin pickled cucumber, green onions, bonito flakes, shiso, daikon sprouts 12 consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness / served raw or undercooked or contain raw or undercooked ingredients. from the kitchen hot selections cold selections (most locally produced) whole dungeness crab shack fresh steamed whole crab, served with lemon noodles udon or soba (no combo), tempura: shrimp, asparagus, broccolini, soy- asian coleslaw and yuzu-pepper ponzu sauce / ginger dijon mustard cream sauce dashi broth 18 - california 55 miso glazed black cod sauteed pea shoots, arugula, whole grain mustard 28 chilled edamame blanched soy bean, maldon sea salt flakes 4 chicken karaage* (light battered) shio koji marinated mary’s organic thigh meat, chipotle aioli 18 steamed vegetables asparagus, green beans, broccolini 7 hamachi kama* grilled yellowtail collar, baby lettuce, yuzu-onion ponzu 25 spinach salad blanched local organic baby spinach, black & white sesame 8 shrimp & basil dumplings spinach, spicy citrus-soy 15 seaweed salad wakame, ao-suginori, aka-tsunomata, aka-nori, aka-suginori, shiro-suginori, daikon radish, cucumber, crispy anchovies, rice wine vinaigrette, grilled seafood sausage shrimp, squid, halibut, scallop, steamed celery root green onion oil 12 salad, red hot miso sauce 20 roasted cauliflower red curry, almond, cilantro, oyster sauce 9 grilled salmon atlantic salmon, miso eggplant, hijiki-carrots, steamed spinach, green salad, steamed rice, teriyaki sauce 30 seasonal mixed greens organic mix green tossed in lemon and yuzu, grilled chicken shio koji marinated mary’s organic thigh meat, miso eggplant, sesame-miso dressing 8. hijiki-carrots, steamed spinach, green salad, steamed rice, teriyaki sauce 28 ginger beef sliced sauteed snake river wagyu, baby bok choy, ginger sauce, miso soup eggplant, hijiki-carrots, steamed spinach, green salad, steamed rice 32 red & white miso tofu, shiitake, wakame, green onions 4.5 *with sauteed green beans and steamed rice + $ 5 tempura (rice bran oil) seasonal vegetables japanese eggplant, red bell pepper, sweet potato, not every ingredient is listed please let us know of any allergies broccolini, asparagus, trumpet mushrooms, zucchini, carrot, kabocha squash, 2/1/21 daikon-ginger tempura sauce 15 black tiger shrimp shiso, daikon-ginger tempura sauce 12 kakiage (sliced vegetables) carrots, mushrooms, onions, pea shoots, nori furikake 12 .
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