APPETIZERS 

Pork Kakuni 12.5
braised pork belly in sauce
Tori Kara-aged 8
old school style fried chicken
Mori No Tempura 10
mixed shrimp and vegetables tempura, served with dipping sauce
Gyoza 7
pan seared, vegetarian or minced pork dumplings
Gindara Misozuke 15
black cod marinated in miso glazed
Sake Kama Misozuke  10
salmon collar marinated in miso glazed
Daigo Shot 7 
Diced Yellowtail, quail egg, truffle oil and sauces mixed into a signature dish
Wendy’s Ceviche  10
Lemon Basket stuffed with sashimi grated wallu and spices
House Sunomono 4
House – made cucumber vinaigrete salad, add Kani – Ashi for $3
Garlic Soy Edamame 5.5
sautèed soybeans in savory garlic sauce
Seafood Salad 12
diced chef choice fish, vegetables mixed with house dressing
Eringi No Tempura 8
king oyster mushrooms, dressed in truffle salt and blue seaweed
Tori Kara – Age 8.5
old school style fried chicken
Hiyashi Wakame 5.5
chilled seaweed salad
Age – Dashi Tofu 8
fried tofu with dashi – based sauce

 

SPECIALTY ROLLS

Hakashi Roll 16
Spicy Tuna, Avocado and Cucumber inside, topped with seared Escolar, spicy Mayonnaise, Black Tobiko and Green Onions
Lion King Roll 15
Seared Salmon with spicy Mayonnaise on top, Avocado and Crab salad inside
Alaska Roll 15
Soft Shell Crab, Salmon, Avocado and Unagi sauce
Arizona Roll 16
Seared White Tuna with Jalapeños, spicy Unagi sauce on top. Avocado and Crab inside
Dragon Roll 15
Shrimp Tempura and Cucumber inside. Unagi, Avocado, Sesame seeds and Unagi sauce on top
Green Special Roll 8
Wrapped in Cucumber, Sprouts, Tofu Skin, Picked Daikon, Avocado, Mountain Carrots, and Seaweed
Melanie’s Roll 15
Spicy Yellowtail and Avocado inside, Salmon, Hamachi, Black Tobiko and Green Onions on top
Double Hamachi 15
Yellowtail and Green Onions

Rainbow Roll 15

Cucumber and crab salad roll, topped with assorted fish
Cucumber, Crab salad and assorted Fish
Volcano Roll 12
Shrimp tempura, Cucumber inside topped with spicy Tuna and Eel sauce
49’s Roll 13
Salmon, Tobiko, Avocado and sliced of Lemon with Shiso
Catepillar Roll 12
Unagi and a healthy amount of avocado

APPETIZERS

Pork Kakuni 12.5
braised pork belly in sauce
Tori Kara-aged 8
old school style fried chicken
Mori No Tempura 10
mixed shrimp and vegetables tempura, served with dipping sauce
Gyoza 7
pan seared, vegetarian or minced pork dumplings
Gindara Misozuke 15
black cod marinated in miso glazed
Sake Kama Misozuke  10
salmon collar marinated in miso glazed
Daigo Shot 7 
Diced Yellowtail, quail egg, truffle oil and sauces mixed into a signature dish
Wendy’s Ceviche  10
Lemon Basket stuffed with sashimi grated wallu and spices
House Sunomono 4
House – made cucumber vinaigrete salad, add Kani – Ashi for $3
Garlic Soy Edamame 5.5
sautèed soybeans in savory garlic sauce
Seafood Salad 12
diced chef choice fish, vegetables mixed with house dressing
Eringi No Tempura 8
king oyster mushrooms, dressed in truffle salt and blue seaweed
Tori Kara – Age 8.5
old school style fried chicken
Hiyashi Wakame 5.5
chilled seaweed salad
Age – Dashi Tofu 8
fried tofu with dashi – based sauce

 

NIGIRI/SASHIMI  

1pc Nigiri or 4pc Sashimi (pricex4)

Kurumutsu- Japanese Bluefish  
Zuke Sake Toro – Soy cured Salmon belly  
Umimasu – Ocean Trout  
Suzuki – Sea Bass  
Shime Saba – Cured Mackerel  
Chuu- Toro – Medium Belly  
Bintoro – Albacore Belly  
Hamachi Toro –  Yellowtail Belly  
Hotaro Ika – Firefly Squid  

Sagoshi – Young Spanish Mackerel  

Tachi – Uo – Silver Beltfish  

 Hokkaido Uni – Japanese Urchin  

Wagyu – A5 grade Satsuma Beef  

Ao – Ebi – Blue Shrimp Ama- Ebi – Sweet Shrimp  

   Katsu – Bonito  

Hirame – Flounder – Halibut  

 O-toro – True Belly

Ji-Kinmedai – Goldeneye Snapper  
Isaki – 3- line Grunt
Engawa – Halibut
Aji – Mckerel  
       Pompano – Canadian Pompano
Ainame – Greenling
    Kamasu – Barracuda
CHIRASHI 30 – Assorted fresh Fish with Japanese Veggies and Daikon Sprouts
House Sunomono 4 – House – made cucumber vinaigrette salad , add kani-ashi for $3
HiyashiWakam 5.5 Chilled seaweed salad
Hiyayakko 8 – Cold Tofu appetizer with garnish
Aged – dashi Tofu 8 – Fried tofu with dash-based sauce
Garlic Edamame 5.5 – Sauteed soybeans in savory garlic
****Eringe no Tempura 8 – King oyster mushrooms, dressed in truffle salt and blue seaweed
**** Wendy’s Ceviche 10 – Lemon basket stuffed with sashimi grade wall and spices
****Daigo Shots 7 – Diced Yellowtail, quail egg, arare,truffle oil and sauces mixed into a signature dish
Asari Sakemushi 12 – Steamed baby clams in Sake broth
****Seafood Salad 12 – Diced assorted fish and vegetables in house sauce
Baked Lobster/ Oyster 5 – Baby Lobster or tasty Oyster, baked in our savory house sauce 1pc
Hamachi Kama 18 – Grilled Yellowtail Collar
Sake Kama Misozuke 10 – Mizo glazed Salmon Collar
Gyoza 7 – Vegetarian or Minced Pork dumplins, pan fried