| 3 |
HOMEMADE CUCUMBER KIMCHI |
| |
| 4 |
EDAMAME |
| |
| 2 |
STICKY RICE |
| |
| 9 |
MIXED TEMPURA - SHRIMP AND VEGETABLES SERVED WITH DIPPING SAUCE |
| |
| |
|
| |
| 9 |
FRIED CALAMARI - KIMCHI AIOLI |
| |
| 8 |
BAKED GREEN LIP MUSSELS DYNAMITE - TERIYAKI SUACE, MASAGO, SCALLION |
| |
| 8 |
BEEF OR CHICKEN YAKITORI – GRILLED ON A SKEWER, FINISHED WITH TERIYAKI AND SESAME |
| |
| 7 |
GYOZA - SAUTEED AND STEAMED CHICKEN DUMPLINGS |
| 9 |
BLACK COD – MARINATED IN TERIYAKI AND FINSIHED WITH CHIVE OIL |
| 11 |
AHI NAPOLEAN - FLASH MARINATED SEARED TUNA SERVED ON WONTON CRISP WITH AVOCADO, SEAWEED SALAD, FINISHED WITH WASABI CREAM |
| |
|
| 13 |
LOBSTER TUNA STACK – LAYER OF LOBSTER SALAD, TUNA, AND AVOCADO FINISHED WITH WASABI CREAM |
| |
|
| 8 |
AGEDASHI TOFU – SERVED FRIED WITH ITOKAKE IN TEMPURA BROTH |
| 12 |
BAKED GAMI DYNAMITE - BAKED SCALLOPS, SHRIMP, ASSORTED FISH, ONIONS, MUSHROOMS TOPPED WITH A CREAM DYNAMITE SAUCE |
| 7 |
GRILLED HAMACHI KAMA - A GARLIC PONZU SAUCE TOPPED WITH SEAWEED SALAD |
| 11 |
PAN SEARED SEA SCALLOPS - KOREAN CHILI BUTTER, CHIVE OIL |
| |
|
| 15 |
BAJA TATAKI - SEARED TUNA WITH PONZU SAUCE FUSED WITH CILANTRO, GARLIC, AND JALAPENO |
| |
|
| |
|
| |
| >All ingredients and menu items may subject to change without notice due to the market availabilities. |
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