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