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MISO SOUP TOFU, OYSTER MUSHROOMS, DRY SEAWEED, SCALLION 4
WAKAMEE SALAD (SEAWEED) 4
UDON NOODLE SALAD MARINATED WITH GINGER-SOY, CUCUMBER,
CARROT, BELL PEPPER, CABBAGE, CILANTRO,SCALLION, KANPYO, PEA PODS, AND CRISPY TARO AND PEANUTS 6.5
WITH TERIYAKI CHICKEN BREAST 8.5

POKE BOWLS

BASE: SUSHI RICE, AVOCADO, CUCUMBER, KANPYO (MARINATED JAPANESE SQUASH), WAKAME SALAD (SEAWEED), SCALLION, BELL PEPPER, CABBAGE, CILANTRO, CRISPY TARO ROOT
*Sorry No Substitutions

Choose One:

RAW BIGEYE TUNA #1 SUSHI GRADE 15
RAW SCOTTISH SALMON 14
RAW YELLOWTAIL (JAPAN) 14
VEGETARIAN INARI (MARINATED TOFU) 12

SAUCE CHOICE:

CHEF’S SPICY MAYO, SWEET CHILE MANGO, SOY “DASH”, KOREAN CHILE

ROLLS

CRAB AVACADO
BLUE CRAB, CUCUMBER, AVOCADO, SESAME SEED 10
SPICY YELLOWFIN TUNA
CHEF’S SPICY MAYO, CUCUMBER, SESAME SEED 10
FISH N CHIPS
SPICY YELLOWTAIL, AVOCADO, TEMPURA CRUMB, CRISPY TARO 12
KEY TOWER
TEMPURA SHRIMP, AVOCADO, TOPPED WITH CRAB STICK, CHEF’S SPICY MAYO, EEL SAUCE 12

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH & EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS