GF = GLUTEN FREE V = VEGETARIAN
cold sashimi sampler * GF 26 toro, sake, hamachi, maguro, snapper jalapeño hamachi * 18 hamachi, jalapeño, cilantro, truffle oil salmon ceviche * 17 yuzu, onion, tomato, cilantro, olive oil half dozen oysters * 20 japanese mignonette, roe, negi rainbow poke * 16 assorted sashimi, masago tuna crudo * 19 maguro, yuzu, pistachio, mango, wasabi carpaccio * 17 hot garlic oil, ginger, kaiware, choice of white fish or octopus albacore tuna takaki * 17 ginger, wasabi, ponzu, scallion, garlic chip
greens mixed greens V, GF 9 cucumber, tomato, onion, miso vinaigrette kale and beets V, GF 13 kale, beet, avocado, pistachio, citrus vinaigrette crispy salmon * 13 greens, salmon skin, roe, soy reduction gomae V, GF 6 spinach, sesame, sweet soy dressing wakame salad V 6 seaweed, sesame, cucumber, sweet soy dressing sunomono * 11 cucumber, seaweed, mustard sumiso, choice of octopus, scallop or crab
— 18% GRATUITY INCLUDED FOR PARTIES OF 6 OR MORE. $2 CHARGE FOR SPLIT PLATES. — * CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGG MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS GF = GLUTEN FREE V = VEGETARIAN
hot crispy smashed potato GF 8 yukon, wagyu drippings gyoza 12 pork, nira, cabbage, ginger nasu tempura 8 tempura eggplant with sweet and spicy sauce fried chicken GF 9 chicken thigh, pickled radish, gochujang sauce takoyaki 10 octopus, kewpie, okonomiyaki sauce, bonito flakes short ribs 13 soy, brown sugar, garlic, shallots agedashi tofu and mochi 10 tofu, tentsuyu, mochi, nori, oroshi popcorn scallop 8 seasoned fried bay scallops grilled octopus 18 octopus, greens, citrus chili sauce gindara 17 miso marinated black cod razor clam 13 razor clam, soy, ginger, kaiware pork belly 12 braised pork belly, yuzu kosho
SRF kobe skewers GF 12 top sirloin, scallion, truffle salt momoyama calamari 9 squid, garlic, ginger kama 8 / 13 sake / hamachi king crab 25 king crab, aioli, negi, roe
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGG MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS LUNCH GF = GLUTEN FREE V = VEGETARIAN
entrees served with miso soup tonkatsu taishoku 16 pork tenderloin, demi glace, cabbage
SRF kobe saikoro steak GF 19 diced cut top sirloin, white mushroom, onion soy glazed salmon 16 salmon, sweet soy glaze, seasonal vegetables sashimi salad * 20 assorted diced cut sashimi, avocado, greens, roe sushi lunch * 26 chef’s choice 5pcs assorted nigiri, salmon and avocado roll sashimi lunch * 32 chef’s choice 12pcs assorted sashimi chirashi * 29 chef’s choice assorted fish, seasoned rice dolsot bibimbap 16 beef, carrot, radish, spinach, nori, egg, kimchi, gobo, mushroom, greens with choice of gochujang sauce or sweet soy reduction veggie bibimbap V 15 carrot, radish, spinach, nori, tofu, mushroom, greens with choice of gochujang sauce or sweet soy reduction
bento ramen served with rice, greens, served with scallion, shredded chili pepper, miso soup, japanese pickles bean sprout, soft boiled egg momo * 23 original 16 beef short rib, fried chicken, chashu chef's choice 3pcs nigiri kakuni 17 braised pork belly yama * 24 sweet soy glazed salmon, tonkatsu, seafood 18 chef's choice 6pcs sashimi shrimp, mussel, manila clam
kimchi 17 sautéed kimchi
veggie miso 16 stir-fried veggies
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGG MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS GF = GLUTEN FREE V = VEGETARIAN
specialties seafood toban yaki 36 lobster, shrimp, squid, mussels, clam, scallop, rice miyazaki A5 wagyu steak (5oz/10oz) * 24 per oz fresh grated wasabi, assorted salts, pickle, yuzu ponzu
SRF kobe 12oz strip loin steak * 45 potato, asparagus, mushroom, fresh grated wasabi uni pasta * 26 squid ink pasta, creamy sea urchin butter, roe, micro greens, fresh sea urchin, truffle zest tonkatsu taishoku 25 crispy pork cutlet, pickles, tomato, cabbage, rice, miso soup sashimi salad * 29 assorted dice cut sashimi, avocado, greens, roe beef tartare bibimbap * 26 SRF wagyu, nori, tobiko, egg yolk, greens, rice, choice of gochujang or soy base sauce
ramen sides served with scallion, shredded chili pepper, bean sprout, soft boiled egg edamame V, GF 5 / 7 sea salt / truffle salt original 18 spicy garlic edamame V chashu 7 asparagus V, GF 8 seafood 20 shrimp, mussel, manila clam shishito V, GF 7 white / brown rice V, GF 2 / 3 miso soup GF 3 / 5 regular / clam japanese pickles V 8 kimchi 4
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGG MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS GF = GLUTEN FREE V = VEGETARIAN
nigiri / sashimi toyosu selection nigiri 2pcs / sashimi 3pcs nigiri 2pcs / sashimi 3pcs tuna * 8 / 11 masaba * japanese mackerel 8 / 11 salmon * 8 / 11 anago * salt water eel 9 / striped jack salmon toro * 9 / 13 shima aji * 8 / 11 aji * horse mackerel 8 / 11 steelhead trout * 9 / 13 kanpachi * greater amberjack 8 / 11 ora king salmon * 9 / 13 madai * sea bream 9 / 13 wild king salmon * 9 / 13 kurodai * blackhead sea bream 9 / 13 yellowtail * 8 / 11 hokkaido uni * japanese sea urchin mkt yellowtail toro * 9 / 13 hotate * hokkaido scallop 9 / 13 albacore tuna * 8 / 11 seared wagyu * A5 japanese beef 24 / bluefin tuna striped bass with truffle oil * 9 / 13 hon maguro * 9 / 13 otoro * fatty tuna 19 / 24 cooked shrimp 6 / chu toro * medium fatty tuna 18 / 22 spot prawn * 12 / hirame * flounder 8 / 11 fresh water eel 8 / engawa * flounder fin 10 / escolar * 8 / 11 mirugai * geoduck mkt red crab 8 / torched king crab 14 / omakase creamy scallop * 8 / leave it up to the chef squid * 7 / hiroshi’s tokyo style 135 / 155 surf clam * 7 / nigiri omakase * smelt roe * 6 / appetizer, nigiri, dessert available saturday, sunday 5:30pm, 7:30pm flying fish roe * 7 / salmon roe * 9 / okimari jo sushi * chef’s selection 6pcs nigiri, classic roll 35 octopus * 7 / okimari toku-jo sushi * egg omelette 6 / chef’s selection 8pcs nigiri, special roll 50 smoked wild king salmon * 8 / nigiri and sashimi combo * sea urchin * mkt chef’s selection 6pcs sashimi, 7pcs nigiri 50 sea urchin and salmon roe * 10 / sashimi moriawase 18pcs * seared scallop with foie gras 12 / chef’s selection sashimi 55 bean curd 5 / chirashi * 36 avocado with truffle salt 6 / chef’s choice assorted fish, seasoned rice
grated fresh wasabi +4 / 2pcs quail egg +2
* CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGG MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS GF = GLUTEN FREE V = VEGETARIAN
signature makimono classic to modern jamison * GF 18 tuna tower * 18 Hokkaido scallop, avocado topped with seasoned rice, crab salad, spicy tuna, yellowtail, tuna, shallot chips, truffle sauce, avocado, tuna, salsa, tobiko roe, greens onion unagi sauce, wasabi mayo, spicy mayo poke roll * GF 18 spicy tuna on crispy rice * 15 salmon, yellowtail and mango topped spicy tuna, fresh jalapeño, unagi sauce with tuna, micro greens, poke sauce, on crispy rice crushed macadamia nut rainbow with real crab * GF 18 the lobster * 19 kani, avocado, cucumber topped with real crab, avocado topped with baked assorted fish lobster, tobiko, green onion, citrus, spicy mayo, unagi sauce dragon * 18 tempura shrimp, cucumber topped with blossom * 17 unagi, avocado, masago roe, unagi sauce mango, tempura green bean, cucumber topped with salmon, avocado, tobiko roe oregon * 11 unagi, tempura shrimp, avocado, spicy nw roll * 17 spicy majo, unagi sauce spicy tuna, salmon, pickled jalapeño, cucumber topped with kaiware, sriracha tuna / salmon roll * 8 spicy mayo, masago roe negi toro maki * GF wagyu roll * 12 18 fatty tuna, green onion, wasabi spicy tuna, cucumber topped with seared wagyu beef, cilantro, avocado, wasabi (+4 real crab) mayo, sriracha unagi sauce california 7 crab salad, avocado, cucumber portland timber * GF 17 spicy tuna / salmon 9 spicy albacore tuna, avocado, cucumber cucumber, avocado topped with salmon, ponzu sauce, masago roe, green onion volcano 17 tempura salmon, cucumber, topped with el tigre roll * 16 baked shrimp, scallop, roe, green onion soft shell crab, tamago, unagi avocado topped with tobiko, masago roe, spicy mayo, sashimi spring roll * 18 unagi sauce tuna, salmon, crab salad, cucumber, avocado, spicy tuna, greens wrapped in rice paper osaka roll * 16 topped with mango salsa, miso dressing, fried roll with octopus, avocado, crab salad, wasabi sauce, unagi sauce, shiso leaf salmon, unagi, cream cheese, bonito flakes, takoyaki sauce, green onion vegetarian flaming jack 18 asparagus, spicy tuna topped with choice of V yellowtail or salmon, avocado, spicy cajun sauce sansai maki 14 — encircled flames tempura green bean, cucumber, pickled radish, topped with bean curd
super veggie roll V 16 tempura green bean, asparagus, cucumber topped with avocado, sweet chili cilantro sauce
real crab +4 / soy bean sheet +2 / deep fried +2 * CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGG MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS