Sushi Sho
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
20 | 21 | 22 | 23 | 24 | 25 | 26 |
27 | 28 | 29 | 30 | 10/1 | 2 | 3 |
4 | 5 | 6 | 7 | 8 | 9 | 10 |
11 | 12 | 13 | 14 | 15 | 16 | 17 |
Ratings
Reviews
Photos
Menu
Boiled green soy beans in pods
Cold soft tofu with scallions & dried bonito shavings
Boiled spinach with dried bonito shavings and light rice vinegar dressing
Fresh cucumber with special aged miso dip
Assorted Japanese pickles
Steamed seafood custard soup
Broiled yellowtail collar
Monk fish liver steamed with sake and served with ponzu sauce (house special blended SOUR soy sauce)
Cucumber
Seaweed and cucumber
Makerel salt-cured and marinated in rice vinegar and cucumber
Cooked or steamed octopus and cucumber
Cooked prawn and cucumber
Canadian red snow crab with seaweed and cucumber
5 item combination with seaweed and cucumber
Soft tofu
Seaweed and soft tofu
Long skinny mushroom and soft tofu
Short fat mushroom and soft tofu
Special aged miso with yellowtail and mitsuba (tri-foil)
Seasoned fried tofu
Egg omelet
Makerel salt-cured and marinated in rice vinegar
Boiled or steamed octopus
Seasoned baby octopus
Squid
Cooked prawn
Seared albacore tuna lightly marinated in rice vinegar topped with scallion and grated ginger
Red tuna
Yellowtail
Raw scallop from Hokkaido island Japan
Salmon salt-cured and marinated in rice vinegar
Cold-smoked salmon (salt-cured and smoked with hickory in an iced chamber)
Fluke or halibut
Japanese sea bream
Grilled fresh water eel
Grilled cooked marine eel
Spicy salted pollock roe
Spicy salted pollock roe roasted medium rare
Salted flying-fish roe
Salted salmon roe
Albacore tuna belly
Bluefin tuna belly
Raw sweet spot-prawn
Sea urchin roe
Cucumber
Pickeled Japanese daikon radish
Pickeled Japanese plum paste with shiso leaf (beefstake leaf)
Avocado
Pickeled mountain burdock roots
Finely chopped fermented soybeans rolled with scallion
Makerel salt-cured and marinated in rice vinegar rolled with pickeled ginger and scallion
Red tuna
Salmon salt-cured and marinated in rice vinegar
Chopped yellowtail with scallion
Grilled fresh water eel with cucumber
Reversed with additional tobiko and avocado
Reversed with additional tamago and oboro shrimp powder
Grilled cooked marine eel with cucumber
Spicy salted pollock roe rolled with cucumber and shiso leafs (beefstake leaf)
Grilled salmon skin and cucumber
Reversed with additional tobiko, avocado and house special spicy sauce
Canadian red snow crab and avocado
Reversed with additional tobiko
Reversed with additional house special spicy sauce
Special C and D combined
7 piece assortment of nigiri sushi and 1 cucumber roll
8 Piece assortment of nigiri sushi and 1 fish roll
12 piece variety
14 piece variety
16 piece variety
Makerel salt-cured and marinated in rice vinegar
Salmon salt-cured and marinated in rice vinegar with oboro shrimp powder
Makerel salt-cured and marnited in rice vinegar
Cooked or steamed octopus
Red tuna
Yellowtail
5 item combination
Seared albacore tuna lightly marinated in rice vinegar topped with scallions, grated daikon radish and ginger served with ponzu sauce (house special blended SOUR soy sauce)
Thinly sliced white meat fish of the day (fluke or halibut) served with ponzu sauce (house special blended SOUR soy sauce)
2 scoops an order
Fine dry sake
Unfiltered Sake
Cedar barreled
Premium Sake
Draft Premium Sake
Distilled wheat shochu
Sweet plum wine
Premium Sake. Clean and Dry. Super fragrant and well rounded flavor. Rice polish degree: 45%, Alcohol: 15.2%
Super Premium Sake. Graceful aroma and delicate sweetness of honey. Medium body, layered with smooth rounded flavor. Rice polish degree: 50%, Alcohol: 16%
Super Premium Sake. Smoother, cleaner and deeper flavor than DASSAI 50. Full body flavor. Rice Polish Degree: 39%, Alcohol: 16-17%
Fine dry sake
Unfiltered Sake
Cedar barreled
Premium Sake
Draft Premium Sake
Distilled wheat shochu
Sweet plum wine
Premium Sake. Clean and Dry. Super fragrant and well rounded flavor. Rice polish degree: 45%, Alcohol: 15.2%
Super Premium Sake. Graceful aroma and delicate sweetness of honey. Medium body, layered with smooth rounded flavor. Rice polish degree: 50%, Alcohol: 16%
Super Premium Sake. Smoother, cleaner and deeper flavor than DASSAI 50. Full body flavor. Rice Polish Degree: 39%, Alcohol: 16-17%
Boiled green soy beans in pods
Cold soft tofu with scallions dried bonito shavings
Boiled spinach with dried bonito shavings and light rice vinegar dressing
Fresh cucumber with special aged miso dip
Assorted Japanese pickles
Steamed seafood custard soup
Broiled yellowtail collar
Monk fish liver steamed with sake and served with ponzu sauce (house special blended SOUR soy sauce)
Cucumber
Seaweed and cucumber
Makerel salt-cured and marinated in rice vinegar and cucumber
Cooked or steamed octopus and cucumber
Cooked prawn and cucumber
Canadian red snow crab with seaweed and cucumber
5 item combination with seaweed and cucumber
Soft tofu
Seaweed and soft tofu
Long skinny mushroom and soft tofu
Short fat mushroom and soft tofu
Special aged miso with yellowtail and mitsuba (tri-foil)
Seasoned fried tofu
Egg omelet
Makerel salt-cured and marinated in rice vinegar
Boiled or steamed octopus
Seasoned baby octopus
Squid
Cooked prawn
Seared albacore tuna lightly marinated in rice vinegar topped with scallion and grated ginger
Red tuna
Yellowtail
Raw scallop from Hokkaido island Japan
Salmon salt-cured and marinated in rice vinegar
Cold-smoked salmon (salt-cured and smoked with hickory in an iced chamber)
Fluke or halibut
Japanese sea bream
Grilled fresh water eel
Grilled cooked marine eel
Spicy salted pollock roe
Spicy salted pollock roe roasted medium rare
Salted flying-fish roe
Salted salmon roe
Albacore tuna belly
Bluefin tuna belly
Raw sweet spot-prawn
Sea urchin roe
Cucumber
Pickeled Japanese daikon radish
Pickeled Japanese plum paste with shiso leaf (beefstake leaf)
Avocado
Pickeled mountain burdock roots
Finely chopped fermented soybeans rolled with scallion
Makerel salt-cured and marinated in rice vinegar rolled with pickeled ginger and scallion
Red tuna
Salmon salt-cured and marinated in rice vinegar
Chopped yellowtail with scallion
Grilled fresh water eel with cucumber
Reversed with additional tobiko and avocado
Reversed with additional tamago and oboro shrimp powder
Grilled cooked marine eel with cucumber
Spicy salted pollock roe rolled with cucumber and shiso leafs (beefstake leaf)
Grilled salmon skin and cucumber
Reversed with additional tobiko, avocado and house special spicy sauce
Canadian red snow crab and avocado
Reversed with additional tobiko
Reversed with additional house special spicy sauce
Special C and D combined
7 piece assortment of nigiri sushi and 1 cucumber roll
8 Piece assortment of nigiri sushi and 1 fish roll
12 piece variety
14 piece variety
16 piece variety
Makerel salt-cured and marinated in rice vinegar
Salmon salt-cured and marinated in rice vinegar with oboro shrimp powder
Makerel salt-cured and marnited in rice vinegar
Cooked or steamed octopus
Red tuna
Yellowtail
5 item combination
Seared albacore tuna lightly marinated in rice vinegar topped with scallions, grated daikon radish and ginger served with ponzu sauce (house special blended SOUR soy sauce)
Thinly sliced white meat fish of the day (fluke or halibut) served with ponzu sauce (house special blended SOUR soy sauce)
2 scoops an order
Fine dry sake
Unfiltered Sake
Cedar barreled
Premium Sake
Draft Premium Sake
Distilled wheat shochu
Sweet plum wine
Premium Sake. Clean and Dry. Super fragrant and well rounded flavor. Rice polish degree: 45%, Alcohol: 15.2%
Super Premium Sake. Graceful aroma and delicate sweetness of honey. Medium body, layered with smooth rounded flavor. Rice polish degree: 50%, Alcohol: 16%
Super Premium Sake. Smoother, cleaner and deeper flavor than DASSAI 50. Full body flavor. Rice Polish Degree: 39%, Alcohol: 16-17%
Boiled green soy beans in pods
Cold soft tofu with scallions & dried bonito shavings
Boiled spinach with dried bonito shavings and light rice vinegar dressing
Fresh cucumber with special aged miso dip
Assorted Japanese pickles
Steamed seafood custard soup
Broiled yellowtail collar
Monk fish liver steamed with sake and served with ponzu sauce (house special blended SOUR soy sauce)
Cucumber
Seaweed and cucumber
Makerel salt-cured and marinated in rice vinegar and cucumber
Cooked or steamed octopus and cucumber
Cooked prawn and cucumber
Canadian red snow crab with seaweed and cucumber
5 item combination with seaweed and cucumber
Soft tofu
Seaweed and soft tofu
Long skinny mushroom and soft tofu
Short fat mushroom and soft tofu
Special aged miso with yellowtail and mitsuba (tri-foil)
Seasoned fried tofu
Egg omelet
Makerel salt-cured and marinated in rice vinegar
Boiled or steamed octopus
Seasoned baby octopus
Squid
Cooked prawn
Seared albacore tuna lightly marinated in rice vinegar topped with scallion and grated ginger
Red tuna
Yellowtail
Raw scallop from Hokkaido island Japan
Salmon salt-cured and marinated in rice vinegar
Cold-smoked salmon (salt-cured and smoked with hickory in an iced chamber)
Fluke or halibut
Japanese sea bream
Grilled fresh water eel
Grilled cooked marine eel
Spicy salted pollock roe
Spicy salted pollock roe roasted medium rare
Salted flying-fish roe
Salted salmon roe
Albacore tuna belly
Bluefin tuna belly
Raw sweet spot-prawn
Sea urchin roe
Cucumber
Pickeled Japanese daikon radish
Pickeled Japanese plum paste with shiso leaf (beefstake leaf)
Avocado
Pickeled mountain burdock roots
Finely chopped fermented soybeans rolled with scallion
Makerel salt-cured and marinated in rice vinegar rolled with pickeled ginger and scallion
Red tuna
Salmon salt-cured and marinated in rice vinegar
Chopped yellowtail with scallion
Grilled fresh water eel with cucumber
Reversed with additional tobiko and avocado
Reversed with additional tamago and oboro shrimp powder
Grilled cooked marine eel with cucumber
Spicy salted pollock roe rolled with cucumber and shiso leafs (beefstake leaf)
Grilled salmon skin and cucumber
Reversed with additional tobiko, avocado and house special spicy sauce
Canadian red snow crab and avocado
Reversed with additional tobiko
Reversed with additional house special spicy sauce
Special C and D combined
7 piece assortment of nigiri sushi and 1 cucumber roll
8 Piece assortment of nigiri sushi and 1 fish roll
12 piece variety
14 piece variety
16 piece variety
Makerel salt-cured and marinated in rice vinegar
Salmon salt-cured and marinated in rice vinegar with oboro shrimp powder
Makerel salt-cured and marnited in rice vinegar
Cooked or steamed octopus
Red tuna
Yellowtail
5 item combination
Seared albacore tuna lightly marinated in rice vinegar topped with scallions, grated daikon radish and ginger served with ponzu sauce (house special blended SOUR soy sauce)
Thinly sliced white meat fish of the day (fluke or halibut) served with ponzu sauce (house special blended SOUR soy sauce)
2 scoops an order
.jpg?format=webp)
.jpg?format=webp)
