Nara

Bluefin tuna, Korean seasonal fruit, and avocado seasoned with salt, sesame oil, and sesame seeds

Five pieces seared yellowtail topped with jalapeño, cilantro, sriracha, and potato crunch in a truffle ponzu

Spicy tuna, shrimp tempura, and Canadian snow crab stuffed in an avocado ball with cilantro aioli and garlic ponzu

Half a dozen of tamales bay Miyagi oysters topped with scallions, ponzu, and pepper hot sauce

Salmon skin or unagi on a bed of arugula, white onion, truffle ponzu, and house made balsamic

Seven pieces of chef’s choice

Spicy tuna, spicy salmon, shrimp tempura, and asparagus topped with seared tuna, salmon, yellowtail, and chef’s special tare sauce, wrapped in foil and set on fire

Spicy tuna, spicy salmon, scallions, mango, cucumber, panko deep fried soft shell crab, and scallions with spicy mayo and chef’s special tare sauce

Yellowtail, bluefin tuna, salmon, tobiko, avocado, cucumber, and radish sprout

Shrimp tempura and cucumber topped with spicy tuna, tobiko, and eel sauce

Deep fried tofu in dashi broth with a bonito garnish

Four pieces panko deep fried tako balls; octopus in white mashed potatoes with bonito garnish and special house sauce

Grilled yellowtail collar

Grilled mackerel garnished with seasonal vegetables

Grilled squid garnished with seasonal vegetables

Jumbo chicken grilled skewer with seasonal vegetables

Asari no sumashijiru, a Japanese clam soup in a dashi based broth

Shitake mushroom, rice, pickled radish, nori, eggs, cucumber, burdock, avocado, and aonori

Wakame salad, sesame seeds, pickled radish, eggs, cucumber, burdock, and aonori

Vanilla crunch, rice cake, red beans, nuts, and matcha whipped cream

Seven pieces of chef’s choice