미야자키

Furikake Edamame tossed in a sweet chili sauce

5 pieces of Pan-seared Gyoza served with a light spicy vinegar sauce

Made from a special organic soybean paste blend to bring out the perfect balance of saltiness and sweetness of the miso

3 oz. certified A5 Wagyu served on a hot stone

House special sesame seed breaded mixture deep fried in trans-fat free oil served with wasabi aioli

A shrimp and vegetable medley coated with light crispy tempura batter in trans-fat free oil

(4) Savory air-chilled chicken skewers chargrilled over Binchotan-type Charcoals

Quick Seared beef filet with a toza-zu glaze and toasted sesame seeds

Crispy tempura fried Nori, topped with a mixture of fresh Ahi, crab meat, tomato, green onion in a spicy chipotle aioli

Seared fresh Fiji albacore, sashimi, topped with crispy onion and seasoned Ponzu

Yellowtail sashimi thinly sliced topped with jalapeno, olive oil and ponzu

A seasonal marinated fresh white fish in Aji pepper puree and micro cilantro topped with wakame that pays homage to the Peruvian Japanese Cuisine

Variety of Sashimi, served on cucumber slices with a special house blend sauce

Extra firm marinated breaded tofu served with cucumber ribbons, water crest, and carrots in a spicy citrus vinaigrette watermelon radish

Quick seared sushi-grade salmon over a sweet spring mix, miso sweet dressing, carrots, daikon, red onion and tomato

Marinated 4 oz lean tender skirt steak on arugula, beets, tomato, and red onion in a Yuzu / Ponzu dressing

7 oz Domestic Wagyu Sirloin steak with roasted garlic mashers, asparagus, Sichuan pepper sauce, garnished with watercress

6 oz USDA Choice tenderloin with shitake leek compote, roasted garlic mashers, Lemon carrots, red spicy miso sauce

5 oz Certified A5 Japanese Striploin with BMS 10 or higher seasoned with only kosher salt and pepper

8 oz Certified A5 Japanese Ribeye with BMS 10 or higher seasoned with only kosher salt and pepper

Double panko breaded chicken deep fried in trans-fat free oil served with a side Koshihikari rice

French cut bone-in pork chop in garlic ginger brine with citrus relish, steamed Koshihikari rice, and broccolini

8 oz ground chuck patty on either a potato roll or crispy rice bun with havarti cheese, arugula, tomato and over medium fried egg drizzled in house special sauce. Comes with a side of mixed fries and pickled onions

Seared salmon filet in a mirin soy sauce served with a pea shoots, sweet potatoes, and shitake mushroom

Tempura shrimp, cucumber, avocado, spicy crab salad, with topped with Spicy Tuna, Yellowtail and lime with spicy mayo, sriracha, eel sauce and jalapeno house special and deep-fried onions

Deep fried roll Sashimi Medley, cream cheese, jalapeno and avocado

Riceless roll. Salmon, Tuna wrapped in cucumber

Shrimp Tempura, avocado, cucumber, chipotle aioli and caramelized lemon

Albacore, Shrimp, Avocado, Basil, Chili, Cilantro in house ponzu

Spicy tuna, avocado, cucumber, kaiware, chili oil and togarashi

Warning: Extremely spicy. Salmon Roll with Ghost Peppers, Chili, and Strawberry Habanero

Tempura Shrimp roll topped with Tenderloin Beef

Snow Crab, avocado, and cucumbers

Smoked Salmon, cream cheese and cucumber

Eel, cucumber, topped with avocado

Oven roasted salmon skin, kaiware, and gobo topped with bonito flakes. Slightly spicy

hrimp tempura, mayo, avocado, cucumber, orange, chili oil, ponzu, jalapeno

Kampyo, inari, avocado, and cucumber

Lean blue fin tuna, staple of the Japanese sushi cuisine

Medium fat blue fin tuna, great balance between lean and fatty belly

Fatty marbled blue fin tuna belly. The prized part of the whole fish

Salmon, air flown from the Faroe Islands in Denmark

Higher marbled fat content Salmon from New Zealand

Horse Mackerel, oily fish with a rich flavor and firm texture

Served per single. Cold Water Northern Shrimp known for their sweet taste

Amberjack flown from Japan, also known as yellowtail. A very luscious and buttery texture, possessing a desirable bold flavor

Japanese omelet made through a lengthy process to achieve soft multiple layers of fried beaten eggs. Made fresh daily

Served per single. Salmon Roe. Very savory, rich in umami, and briny

Served per single. Sea Urchin caught fresh off the coast of Santa Barbara, CA. Briny, thick, creamy, rich, and buttery in texture

Red Snapper air flown from Japan, Mild, and sweet flavor that's very clean

Marinated fresh water eel chargrill over Binchotan type charcoal

Ocean Trout from Tasmania. Rosy pink/orange flesh with a rich buttery, flakey, mild flavor. Distant relative of salmon

Fried tofu pouches that have been cooked in a dashi broth

Capelin / Flying fish roe. Salty with a subtle sweetness

Freshly shucked scallops, air flown from Hokkaido, Japan

Cooked octopus, slightly sweet and salty with a chewy texture

6 nigiri and 2 rolls

4 sashimi, 6 nigiri and 2 rolls

Hand grated wasabi root air flown from Japan. Has an aroma of sweet and spiciness but without the pungent punch like its horseradish cousin. Perfect to bring the true delicate taste of fish

Fluffy crustless Japanese cake that's sweet, tangy, and rich like a cheesecake with a texture similar to sponge cakes and airy soufflé

Fusion pot de crème inspired by Momofuku, NYC but with some extra flavor. Served with an Italian Florentine Cookie on top

Translucent agar-agar jelly dome derived from ogonori seaweed served with black sugar syrup, and chocolate pistachio crunch