Oishi

crisp spring mix with avocado, carrots, and our freshly prepared ginger dressing.

broiled and seasoned eggplant on lettuce with yuzu dressing.

lightly fried squid on top of fresh lettuce topped with a pepper and garlic dressing.

alaskan king crab mixed with micro greens and asian pears in a light balsamic

coconut milk reduced with lomon grass, lime juice.

wheat flour and mung bean based pancakes with vegetables.

lightly battered and fried

stir fried vegetable and squid in a korean chili sauce

traditional grilled chunks of chicken served on skewers with teriyaki glaze.

seared yellow fin tuna served with ponzu

minced fish accompanied with mango, avocado and caviar

tuna, salmon and white fish served nilgiri style

chef's choice of thinly sliced fish

octopus, cucumber, crab meat and caviar in a light ponzu

choice cuts of meat or fish served on top of grilled asparagus with teriyaki sauce

translated as meat on fire, our thinly sliced and marinated then grilled in open flame

served with coconut lime sauce, baby bokchoy, asparagus and chick peas

hot stone pot served with marinated vegetables on a bed of rice w/ choices of fried egg accompanied by spicy sauce of mixing pleasure

japanese brown curry with vegetable and rice

thai coconut curry with vegetable and rice

broiled eel with caviar, crabmeat, and eel sauce on a bed of rice

yellowfin tuna

salmon

yellow tail

salmon roe

crabmeat, cucumbers, avocado with tobiko

smoked salmon, crabmeat, shrimp, cucumber, and oishi mayo sauce.

smoked salmon, cucumber, crab meat, avocado and tobiko

grilled eel, tobiko, crab meat, avocado, cucumber and eel sauce

grilled eel with cucumber and eel sauce

soybean base with tofu, scallions and mushrooms

vegetable dumplings w/ beef, scallions, egg, and cellophane noodles.

lemongrass and fresh squeezed lime base with baby shrimp.

coconut milk reduced with lemon grass, lime juice