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|
| |
| 4 |
EDAMAME |
| |
| 2 |
STEAMED RICE |
| |
| 9 |
MIXED TEMPURA - SHRIMP AND VEGETABLES SERVED WITH DIPPING SAUCE |
| |
| 9 |
CRISPY FRIED EGG ROLLS - STUFFED SHRIMP & CRAB, FINISHED W/ SPICY SWEET & SOUR SAUCE |
| |
| 9 |
FRIED TOSSED CALAMARI - WITH SOY LIME GLAZE SERVED WITH CHILI AIOLI |
| |
| 8 |
BAKED MUSSELS – NEW ZEALAND GREEN LIPS BAKED DYNAMITE STYLE |
| |
| 5 |
CHICKEN YAKITORI – GRILLED ON A SKEWER, FINISHED WITH TERIYAKI AND SESAME |
| |
| 7 |
GYOZA - SAUTEED AND STEAMED CHICKEN DUMPLINGS |
| 11 |
BLACK COD – MARINATED IN TERIYAKI AND FINSIHED WITH CHIVE OIL |
| 14 |
AHI NAPOLEAN - FLASH MARINATED SEARED TUNA SERVED ON WONTON CRISP WITH AVOCADO, SEAWEED SALAD, FINISHED WITH WASABI CREAM |
| 10 |
STUFFED CHILI – FRIED YELLOW PEPPERS STUFFED WITH SALMON, CRAB, AND CREAM CHEESE FINISHED WITH SPICY MAYO |
| 15 |
LOBSTER/TUNA STACK – LAYER OF LOBSTER SALAD, TUNA, AND AVOCADO FINISHED WITH WASABI CREAM |
| 9 |
SHROOMS – LARGE BUTTON TEMPURA MUSHROOMS STUFFED WITH CRAB AND SPICY TUNA SERVED IN DASHI BROTH AND FINISHED WITH MICRO GREEN SALAD |
| 8 |
AGEDASHI TOFU – SERVED FRIED WITH ITOKAKE IN TEMPURA BROTH |
| 12 |
DYNAMITE - BAKED SCALLOPS, SHRIMP, ASSORTED FISH, ONIONS, MUSHROOMS TOPPED WITH A CREAM DYNAMITE SAUCE |
| 11 |
YELLOWTAIL COLLAR – A GARLIC PONZU SAUCE TOPPED WITH SEAWEED SALAD |
| 11 |
SOFT-SHELL CRAB – DEEP-FRIED CRAB ON A BED OF MIXED GREENS WITH A SIDE PONZU SAUCE |
| 14 |
SESAME TATAKI - CRUSTED TUNA WITH SESAME SEEDS AND FINISHED WITH WHOLE GRAIN MUSTARD SAUCE |
| 14 |
BAJA TATAKI - SEARED TUNA WITH PONZU SAUCE FUSED WITH CILANTRO, GARLIC, AND JALAPENO |
| 14 |
RED PEPPERED TATAKI - JAPANESE BLACKENED TUNA SERVED WITH WASABI CREAM, SEAWEED SALAD, AND SOY GLAZE |
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| >All ingredients and menu items may subject to change without notice due to the market availabilities. |
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