Fresh Spring Rolls
Sauteed rib-eye, kani kama, rice noodles, cucumber, and cilantro in a rice wrap, served with a sambal peanut sauce.
Homemade potsticker with ground pork, shrimp, and mixed vegetables, served with soy vinaigrette.
Blanched soy bean pods sprinkled with sea salt.
Avocado, ahi, and white tuna topped with wasabi vinaigrette.
Fried edamame, sautéed bacon and shisito peppers, and tempura shitake mushrooms.
Torched tuna covered in grounded black peppercorns on a bed of daikon, served with ponzu.
Chef’s choice of the best fish cut samples of the day.
Grilled flour tortilla topped with sashimi style ahi tuna, red onion, jalapeno, cilantro, and wasabi aioli.
Sesame soy tuna topped with garlic and cucumber infused guacamole, drizzles with wasabi aioli.
Grilled kalbi beef and crispy rice noodles in Boston lettuce leaf wraps.
Black Mediterranean mussels steamed in a sake butter yaki sauce.
Skewered pork belly, chicken, and rib-eye beef glazed in teriyaki with bell peppers and onions.
Dozen oysters from a select region served with spicy ponzu, kimchi vinaigrette, and cocktail sauce.
Oyster, uni, sweet shrimp, and surf clam individually served with ponzu, sake, quail egg, and scallions
Alaskan king crab legs, hama hama oysters, sweet shrimp, and chef’s choice sashimi served with various sauces.