에이트 스시 라운지

truffle mayo, sliver sweet red onion, truffle oil

avocado, spicy tuna, wasabi mayo, and sweet soy reduction drizzle

seared hamachi, crispy carrots, balsamic vinaigrette

crispy spicy tuna, crunchy baked scampi

salmon bathe in yellow tomato reduction, mango, serrano pepper, hawaiian seasalt

bed of rice, spicy tuna, shiso leaf, sunny side up quail egg

thinly shaved japanese snapper, splash of truffle oil, tonzazu reduction

slightly seared buttery walu, creamy garlic sauce, red tobiko, serrano pepper, japanese rice crackers

scallops, avocado, mango, tomato, cucumber, gold flake, ikura jalapeno sauce, ceviche sauce

baby yellowtail, slivers of serrano, jalapeno and cilantro sauce, ice ponzu

romaine lettuce, thinly sliced cucumber, king salmon, rice crackers, and spicy thai chili

salmon, yuzu citrus, truffle salt, japaneno sauce, cilantro oil

ocean trout, tomatoes, sweet red onion, avocado, yuzu dressing

lightly battered oysters, japanese tartar sauce

seared salmon, miso glazed, serrano pepper, black caviar

lightly battered fried prawns tossed in sweet chili mayo sauce

crispy calamari, wasabi infused mayo, and sweet soy reduction drizzle

grilled yellowtail cheekbone with balsamic vinaigrette and ponzu served alongside hajikami

french green bean tempura, truffle aioli

salmon, sweet corn, jalapeno and japanese tartar, balsamic glaze

mixed seasonal vegetable tempura

sea salt, yuzu salt, or wasabi salt

pan fried pork dumplings, house special made sauce

spicy tuna and shrimp tempura, furikake covered topped with yellowtail onion puree, and chopped yellowtail

baby lobster, tempura crunch, masago, scallion, serrano pepper, truffle mayo, wasabi soy

king crab salad, crunchy romaine lettuce rolled with fresh salmon, tuna, mango puree and rice pearls

spicy toro, shrimp tempura rolled with crabstick and smoked salmon seared with sesame dressing, tobiko and scallions

spicy yellowtail, tempura crunch rolled with mixture of spicy tuna and crab salad, finished with cajun seasoned chips

spicy tuna and cucumber rolled with layers of avocado, fresh tuna, grape tomato, and serrano pepper dipped in sweet ponzu

fried sweet cream cheese filling rolled with spicy tuna drizzled with wasabi infused mayo and sweet soy reduction

shrimp tempura and crab salad inside, topped with seared scallops in butter garlic sauce, yuzu wasabi, serrano pepper, arare

crab salad and tempura crunch rolled in marinated seared filet mignon

sushi rice pressed with spicy yellowtail dressed two ways with spicy tuna and eel, mango puree

soft shell crab tempura and cucumber rolled with avocado and spicy tuna topped with tobiko crunch

sushi rice pressed with mixture of spicy salmon, tuna and yellowtail slight seared topped with tempura crunch, masago, tobiko and scallions

jumbo prawns tempura rolled with seared tuna, avocado, and tobiko

Our creative health conscious roll shrimp tempura, crab salad, spring mix, avocado, asparagus rolled in rice paper

seasonal vegetables, sesame dressing

miso glazed seabass served alongside seasonal vegetables, sweet chili paste, on a bed of grilled rice

pan seared scallops alongside seasonal vegetables in simmering sesame dressing

ribeye steak glazed with miso compote served alongside seasonal vegetables

thin egg noodles bathe in miso lobster broth, baked seasoned lobster, garlic butter corn, broccolini, poached egg (limited availability)

thin egg noodles bathe in semi spicy broth, ground pork, chili oil, braised pork belly, farm raised soft boiled egg, scallions, and broccolini

grilled salmon with teriyaki glaze on a bed of grilled rice

marinated airline breast chicken with teriyaki glaze

chef's choice of sashimi platter made to perfection

chef's choice of "Eight's" signature nigiri

sesame oil, fried leeks

yuzu citrus, salted aonori

seared, tonzazu sauce, capers, truffle sea salt

red jalapeno salsa, black lava salt

truffle mayo, chip

miso glaze, garlic chip

shiso leaf, sea salt, yellow tomato reduction

Shiso leaf, Shio konbu, lemon vinaigrette

jalapeno sauce

sesame oil, lightly seared, spicy caviar, shiso leaf

lightly seared, wasabi yuzu, scallion

grape tomato, yuzu ponzu

serrano pepper, jalapeno sauce

seared, wasabi yuzu, spicy caviar

baked with spicy mayo, aji no furikake

seared, wasabi yuzu, kizami wasabi

seared, uni

gold flakes, caviar

seared, yuzu wasabi, truffle salt, truffle oil

butter, salt & pepper

seared, wasabi yuzu, gold caviar

seared, fried shallot, balsamic vinaigrette

jalapeno sauce

jalapeno yuzu

red jalapeno salsa, hawaiian seasalt

sweet soy reduction, sesame seed

caviar, with fried head

spicy miso

lemon vinaigrette

spicy mayo, tobiko, scallion

steamed tofu, seaweed, & scallions in miso broth

ginger dressing

grated wasabi root

cucumber topped with kani kama and sweet ponzu sauce

cucumber topped with kani kama, ebi, tako and sweet ponzu sauce

marinated romaine, mix spring, crab salad, spicy conch, and slices of spicy thai chili, topped with salmon skin chips

Mcminnville, Oregon

Willamette Valley, Oregon

Mosel, Germany

Vintage Selection, Oregon

Western Cape, South Africa

Napa Valley, Carneros

Napa Valley, California

Napa Valley, California

Napa Valley, California

Napa Valley, California

Spain, 100% Garnacha

Santa Barbara County, California

Napa Valley, California

Sonoma Coast, Napa Valley

Sonoma Valley, California

Cannena, Spain

Mendoza, Argentina

Mendoza, Argentina

Columbia Valley, Washington

Paso Robles, California

Sonoma Valley, California

Napa Valley, California

Napa Valley, California

Bordeaux, France

Paso Robles, California

Napa Valley, California

Italy

France

stronger personality and boldness of umami by not polishing away the outer layers of sake rice

beautiful rose color, floral and fruity with a mild acidity

full bodied with the fresh flavor of ripe fruits

(limited edition) full bodied and bright with a touch of effervescence

Reserved aroma, gentle rice notes, perfect acidity and fine finish. Perfect to drink warm

Made with the grandfather of all sake rice "OMACHI" of okayama prefecture. Complex characteristics, clear aroma, dense and layered flavors, well preserved silky, and lively character

Produced by georgia's own sake guru, koji aoto, who tirelessly strives to introduce more people to sake. Bold, dry, finishes clean to be perfectly enjoy cold

bright, well-balanced and mellow, mildly rice-forward, rich but with a dry finish

Exclusive to Eight Sushi!! Full bodied, lightly balanced, boldly rice forward, smooth, and stikingly dry

certified by the national organic program, carries itself with a quiet dryness, ripened banana on the front nose, understated honeydew flavor on the palate

Feminine, fresh, and fruit forward with plush, cream-like mouthfeel. Sensational!

Exclusive to Eight Sushi! Lightly fragrant & very flavorful sake. 1 of 3 Katsuyama sake that is said to be fit for feudal lords

Enticing and elegant aroma that refreshes and cleanses the senses. Gorgeous aroma of fruits and fresh steamed rice with a crisp dry finish

aged for 1 year in - 10 degrees celcius, this sake well balanced flavor and gorgeous fruity aroma are sure to plesase

Refreshing, engaging, round and full bodied. A prized winning product with graceful aroma that made this sake to be regarded as "the perfect sake"

Exclusive to Eight Sushi! Refined traditional junmai daiginjo with a subtle fruity aroma and distinct rich flavor

Exclusive to Eight Sushi! Complex with tantalizing aromatics and minerality on the palette "AKATSUKI" means "NEW DAWN", hinting at the brewery's use of modern technology to separate and filter the mash

this full bodied and fragrant nigori is creamy and sweet, with a delicious, off dry finish

coarsely filtered cloudy sake, mellow yet wealthy in aroma

refreshingly effervescent, mellow, rice-forward, balanced, and slightly sweet

exhibits a vivid flavor and a delicate yet full body, with a clear-cut semi-dry finish

aged rum, elderflower liqueor, passion fruit, egg white

japanese gin, fever tree tonic, lemon, lime, orange, cucumber, oba

bulleit rye, lemon, mint, agave

(Shameless Tassone) bourbon, sake, lemon, honey, maraschino cherries, thai chili, bitters, thyme

gin, aperol, radish, lemon, peychaud bitters

hibiki harmony suntory japanese whiskey, ruby red grapefruit, lemon, peychaud & rhubarb bitters, mints

gin, rhubarb bitters, guava nectar, lemon, brown sugar, shiso leaf, blueberry

vodka, lemon, orange bitters, agave, pomelo, berry juice

vodka, cucumber, lime, tarragon, absinthe mist

rye, star anise, lemon, orange bitters, beer, scotch rinse, ground mace

tequila, black pepper, lemon, plum preserves

Homemade and topped with bourboun pecan ice cream. Drizzled with caramel and garnished with a japanese bayberry. A crowd favorite!

Layers of 40%, 50%, 68% cocoa blended into a light-airy mousse. A crisp vanilla cookie and strawberries to garnish

Vanilla ice cream that comes with mix fruit jelly poppers, crispy rice crackers, fresh blueberries, and sweet plum liqueor served on the side. Mix and have fun!

Made with fine powdered matcha, giving this homemade cheesecake a bold yet subtle greentea profile. Garnished with mix berries

Incredibly delicate and spongey-this is our take on the classic cheesecake. Served with redbean ice cream and mixed fresh cut fruits

Sweet, ripened bannanas that have been flambéd in rum. Sliced and layered over a crispy crust. Served with banana pudding ice cream

Homemade and topped with bourboun pecan ice cream. Drizzled with caramel and garnished with a japanese bayberry. A crowd favorite!

Layers of 40%, 50%, 68% cocoa blended into a light-airy mousse. A crisp vanilla cookie and strawberries to garnish

Vanilla ice cream that comes with mix fruit jelly poppers, crispy rice crackers, fresh blueberries, and sweet plum liqueor served on the side. Mix and have fun!

Made with fine powdered matcha, giving this homemade cheesecake a bold yet subtle greentea profile. Garnished with mix berries

Incredibly delicate and spongey-this is our take on the classic cheesecake. Served with redbean ice cream and mixed fresh cut fruits

Sweet, ripened bannanas that have been flambéd in rum. Sliced and layered over a crispy crust. Served with banana pudding ice cream

sea salt, yuzu salt, or wasabi salt

salmon, sweet corn, jalapeno and japanese tartar, balsamic glaze

pan fried pork dumplings, house special made sauce

pork mozzarella, smoked salmon mayo, chicken vegetable

cucumber salad with option of crab only or crab along with shrimp and octopus

haricot vert tempura, truffle aioli

bed of rice, spicy tuna, shiso leaf, sunny side up quail egg

crispy calamari with wasabi infused mayo, and sweet soy reduction drizzle

seared salmon, miso glazed, serrano pepper, black caviar

slightly seared buttery walu, creamy garlic sauce, red tobiko, serrano pepper, japanese rice crackers

ponzu mayo, sliver sweet red onion, truffle oil

avocado, spicy tuna, wasabi mayo and sweet soy reduction drizzle

crispy spicy tuna, crunchy baked scampi

salmon bathe in yellow tomato reduction, mango, serrano pepper, hawaiian sea salt

lightly battered oysters, japanese tartar sauce

marinated romaine, mix spring, crab salad, spicy conch, and slices of spicy thai chili, optionally topped with salmon skin chips

ocean trout, heirloom tomatoes, sweet red onion, avocado, yuzu dressing

Ribeye

comes with salad only

california roll + 5 pcs nigiri

california roll + 6 pcs sashimi

california roll + 3 pcs nigiri + 6 pcs sashimi

9 pcs sashimi over rice

15 pcs sashimi

baby lobster, crunch, masago, scallion, truffle mayo

spicy toro, shrimp tempura rolled with crabstick and smoked salmon seared with sesame dressing, tobiko and scallions

jumbo prawns tempura rolled with seared tuna, avocado, and tobiko

soft shell crab tempura and cucumber rolled with avocado and spicy tuna topped with tobiko crunch

king crab salad, crunchy romaine lettuce rolled with fresh salmon, tuna, mango puree, and rice pearls

spicy yellowtail, tempura crunch rolled with mixture of spicy tuna and crab salad, finished with cajun seasoned lotus chips

spicy tuna and cucumber rolled with layers of avocado, fresh tuna, grape tomato, and serrano pepper dipped in sweet ponzu

sushi rice pressed with mixture of spicy salmon, tuna, and yellowtail slight seared topped with tempura crunch, masago, tobiko, and scallions

fried sweet cream cheese filling rolled with spicy tuna drizzled with wasabi infused mayo and sweet soy reduction

shrimp tempura, crab salad, spring mix, avocado, asparagus rolled in rice paper

flash fried tuna, salmon, yellowtail, and cream cheese rolled with rice outside splashed with sweet ponzu

crab salad and tempura crunch rolled in marinated seared filet mignon

sushi rice pressed with spicy yellowtail dressed two ways with spicy tuna and eel, mango sauce, sweet chili sauce and sweet soy reduction

sesame oil, fried leeks

yuzu citrus, salted aonori

seared, tonzazu sauce, capers, truffle sea salt

red jalapeno salsa, black lava salt

truffle mayo, lotus chip

miso glaze, garlic chip

shiso leaf, sea salt, yellow tomato reduction, lemon juice

Shiso leaf, Shio konbu

sesame oil, spicy caviar, shiso leaf

lightly seared, yuzu soy, lemon juice, ginger, scallion

grape tomato, yuzu ponzu

serrano pepper, jalapeno sauce, cilantro micro

kimchi sauce

seared, yuzu citrus wasabi, spicy caviar

seared, kizami wasabi

seared, fried shallot, balsamic vinaigrette

jalapeno sauce

sweet soy reduction, sesame seed

gold flakes, caviar

seared, wasabi yuzu, truffle salt, truffle oil

seared uni

seared, gold caviar

jalapeno sauce

caviar, with fried head

butter, salt, pepper

house marinated ikura

baked with spicy aioli, aji no furikake

smoked salmon, avocado, cream cheese, masago

shrimp tempura, cucumber, avocado, topped with shrimp and drizzle of sweet soy drizzle

california topped with assorted sashimi and avocado, tobiko

seasonal vegetable rolled with ginger dipping sauce

truffle mayo, sliver sweet red onion, truffle oil

avocado, spicy tuna, wasabi mayo, and sweet soy reduction drizzle

seared hamachi, crispy carrots, balsamic vinaigrette

crispy spicy tuna, crunchy baked scampi

salmon bathe in yellow tomato reduction, mango, serrano pepper, hawaiian seasalt

bed of rice, spicy tuna, shiso leaf, sunny side up quail egg

thinly shaved japanese snapper, splash of truffle oil, tonzazu reduction

slightly seared buttery walu, creamy garlic sauce, red tobiko, serrano pepper, japanese rice crackers

scallops, avocado, mango, tomato, cucumber, gold flake, ikura jalapeno sauce, ceviche sauce

baby yellowtail, slivers of serrano, jalapeno and cilantro sauce, ice ponzu

romaine lettuce, thinly sliced cucumber, king salmon, rice crackers, and spicy thai chili

salmon, yuzu citrus, truffle salt, japaneno sauce, cilantro oil

ocean trout, tomatoes, sweet red onion, avocado, yuzu dressing

lightly battered oysters, japanese tartar sauce

seared salmon, miso glazed, serrano pepper, black caviar

lightly battered fried prawns tossed in sweet chili mayo sauce

crispy calamari, wasabi infused mayo, and sweet soy reduction drizzle

grilled yellowtail cheekbone with balsamic vinaigrette and ponzu served alongside hajikami

french green bean tempura, truffle aioli

salmon, sweet corn, jalapeno and japanese tartar, balsamic glaze

mixed seasonal vegetable tempura

sea salt, yuzu salt, or wasabi salt

pan fried pork dumplings, house special made sauce

spicy tuna and shrimp tempura, furikake covered topped with yellowtail onion puree, and chopped yellowtail

baby lobster, tempura crunch, masago, scallion, serrano pepper, truffle mayo, wasabi soy

king crab salad, crunchy romaine lettuce rolled with fresh salmon, tuna, mango puree and rice pearls

spicy toro, shrimp tempura rolled with crabstick and smoked salmon seared with sesame dressing, tobiko and scallions

spicy yellowtail, tempura crunch rolled with mixture of spicy tuna and crab salad, finished with cajun seasoned chips

spicy tuna and cucumber rolled with layers of avocado, fresh tuna, grape tomato, and serrano pepper dipped in sweet ponzu

fried sweet cream cheese filling rolled with spicy tuna drizzled with wasabi infused mayo and sweet soy reduction

shrimp tempura and crab salad inside, topped with seared scallops in butter garlic sauce, yuzu wasabi, serrano pepper, arare

crab salad and tempura crunch rolled in marinated seared filet mignon

sushi rice pressed with spicy yellowtail dressed two ways with spicy tuna and eel, mango puree

soft shell crab tempura and cucumber rolled with avocado and spicy tuna topped with tobiko crunch

sushi rice pressed with mixture of spicy salmon, tuna and yellowtail slight seared topped with tempura crunch, masago, tobiko and scallions

jumbo prawns tempura rolled with seared tuna, avocado, and tobiko

Our creative health conscious roll shrimp tempura, crab salad, spring mix, avocado, asparagus rolled in rice paper

seasonal vegetables, sesame dressing

miso glazed seabass served alongside seasonal vegetables, sweet chili paste, on a bed of grilled rice

pan seared scallops alongside seasonal vegetables in simmering sesame dressing

ribeye steak glazed with miso compote served alongside seasonal vegetables

thin egg noodles bathe in miso lobster broth, baked seasoned lobster, garlic butter corn, broccolini, poached egg (limited availability)

thin egg noodles bathe in semi spicy broth, ground pork, chili oil, braised pork belly, farm raised soft boiled egg, scallions, and broccolini

grilled salmon with teriyaki glaze on a bed of grilled rice

marinated airline breast chicken with teriyaki glaze

chef's choice of sashimi platter made to perfection

chef's choice of "Eight's" signature nigiri

sesame oil, fried leeks

yuzu citrus, salted aonori

seared, tonzazu sauce, capers, truffle sea salt

red jalapeno salsa, black lava salt

truffle mayo, chip

miso glaze, garlic chip

shiso leaf, sea salt, yellow tomato reduction

Shiso leaf, Shio konbu, lemon vinaigrette

jalapeno sauce

sesame oil, lightly seared, spicy caviar, shiso leaf

lightly seared, wasabi yuzu, scallion

grape tomato, yuzu ponzu

serrano pepper, jalapeno sauce

seared, wasabi yuzu, spicy caviar

baked with spicy mayo, aji no furikake

seared, wasabi yuzu, kizami wasabi

seared, uni

gold flakes, caviar

seared, yuzu wasabi, truffle salt, truffle oil

butter, salt pepper

seared, wasabi yuzu, gold caviar

seared, fried shallot, balsamic vinaigrette

jalapeno sauce

jalapeno yuzu

red jalapeno salsa, hawaiian seasalt

sweet soy reduction, sesame seed

caviar, with fried head

spicy miso

lemon vinaigrette

spicy mayo, tobiko, scallion

steamed tofu, seaweed, scallions in miso broth

ginger dressing

grated wasabi root

cucumber topped with kani kama and sweet ponzu sauce

cucumber topped with kani kama, ebi, tako and sweet ponzu sauce

marinated romaine, mix spring, crab salad, spicy conch, and slices of spicy thai chili, topped with salmon skin chips

Mcminnville, Oregon

Willamette Valley, Oregon

Mosel, Germany

Vintage Selection, Oregon

Western Cape, South Africa

Napa Valley, Carneros

Napa Valley, California

Napa Valley, California

Napa Valley, California

Napa Valley, California

Spain, 100% Garnacha

Santa Barbara County, California

Napa Valley, California

Sonoma Coast, Napa Valley

Sonoma Valley, California

Cannena, Spain

Mendoza, Argentina

Mendoza, Argentina

Columbia Valley, Washington

Paso Robles, California

Sonoma Valley, California

Napa Valley, California

Napa Valley, California

Bordeaux, France

Paso Robles, California

Napa Valley, California

Italy

France

stronger personality and boldness of umami by not polishing away the outer layers of sake rice

beautiful rose color, floral and fruity with a mild acidity

full bodied with the fresh flavor of ripe fruits

(limited edition) full bodied and bright with a touch of effervescence

Reserved aroma, gentle rice notes, perfect acidity and fine finish. Perfect to drink warm

Made with the grandfather of all sake rice "OMACHI" of okayama prefecture. Complex characteristics, clear aroma, dense and layered flavors, well preserved silky, and lively character

Produced by georgia's own sake guru, koji aoto, who tirelessly strives to introduce more people to sake. Bold, dry, finishes clean to be perfectly enjoy cold

bright, well-balanced and mellow, mildly rice-forward, rich but with a dry finish

Exclusive to Eight Sushi!! Full bodied, lightly balanced, boldly rice forward, smooth, and stikingly dry

certified by the national organic program, carries itself with a quiet dryness, ripened banana on the front nose, understated honeydew flavor on the palate

Feminine, fresh, and fruit forward with plush, cream-like mouthfeel. Sensational!

Exclusive to Eight Sushi! Lightly fragrant very flavorful sake. 1 of 3 Katsuyama sake that is said to be fit for feudal lords

Enticing and elegant aroma that refreshes and cleanses the senses. Gorgeous aroma of fruits and fresh steamed rice with a crisp dry finish

aged for 1 year in - 10 degrees celcius, this sake well balanced flavor and gorgeous fruity aroma are sure to plesase

Refreshing, engaging, round and full bodied. A prized winning product with graceful aroma that made this sake to be regarded as "the perfect sake"

Exclusive to Eight Sushi! Refined traditional junmai daiginjo with a subtle fruity aroma and distinct rich flavor

Exclusive to Eight Sushi! Complex with tantalizing aromatics and minerality on the palette "AKATSUKI" means "NEW DAWN", hinting at the brewery's use of modern technology to separate and filter the mash

this full bodied and fragrant nigori is creamy and sweet, with a delicious, off dry finish

coarsely filtered cloudy sake, mellow yet wealthy in aroma

refreshingly effervescent, mellow, rice-forward, balanced, and slightly sweet

exhibits a vivid flavor and a delicate yet full body, with a clear-cut semi-dry finish

aged rum, elderflower liqueor, passion fruit, egg white

japanese gin, fever tree tonic, lemon, lime, orange, cucumber, oba

bulleit rye, lemon, mint, agave

(Shameless Tassone) bourbon, sake, lemon, honey, maraschino cherries, thai chili, bitters, thyme

gin, aperol, radish, lemon, peychaud bitters

hibiki harmony suntory japanese whiskey, ruby red grapefruit, lemon, peychaud rhubarb bitters, mints

gin, rhubarb bitters, guava nectar, lemon, brown sugar, shiso leaf, blueberry

vodka, lemon, orange bitters, agave, pomelo, berry juice

vodka, cucumber, lime, tarragon, absinthe mist

rye, star anise, lemon, orange bitters, beer, scotch rinse, ground mace

tequila, black pepper, lemon, plum preserves

Homemade and topped with bourboun pecan ice cream. Drizzled with caramel and garnished with a japanese bayberry. A crowd favorite!

Layers of 40%, 50%, 68% cocoa blended into a light-airy mousse. A crisp vanilla cookie and strawberries to garnish

Vanilla ice cream that comes with mix fruit jelly poppers, crispy rice crackers, fresh blueberries, and sweet plum liqueor served on the side. Mix and have fun!

Made with fine powdered matcha, giving this homemade cheesecake a bold yet subtle greentea profile. Garnished with mix berries

Incredibly delicate and spongey-this is our take on the classic cheesecake. Served with redbean ice cream and mixed fresh cut fruits

Sweet, ripened bannanas that have been flambéd in rum. Sliced and layered over a crispy crust. Served with banana pudding ice cream

sea salt, yuzu salt, or wasabi salt

salmon, sweet corn, jalapeno and japanese tartar, balsamic glaze

pan fried pork dumplings, house special made sauce

pork mozzarella, smoked salmon mayo, chicken vegetable

cucumber salad with option of crab only or crab along with shrimp and octopus

haricot vert tempura, truffle aioli

bed of rice, spicy tuna, shiso leaf, sunny side up quail egg

crispy calamari with wasabi infused mayo, and sweet soy reduction drizzle

seared salmon, miso glazed, serrano pepper, black caviar

slightly seared buttery walu, creamy garlic sauce, red tobiko, serrano pepper, japanese rice crackers

ponzu mayo, sliver sweet red onion, truffle oil

avocado, spicy tuna, wasabi mayo and sweet soy reduction drizzle

crispy spicy tuna, crunchy baked scampi

salmon bathe in yellow tomato reduction, mango, serrano pepper, hawaiian sea salt

lightly battered oysters, japanese tartar sauce

marinated romaine, mix spring, crab salad, spicy conch, and slices of spicy thai chili, optionally topped with salmon skin chips

ocean trout, heirloom tomatoes, sweet red onion, avocado, yuzu dressing

Ribeye

comes with salad only

california roll + 5 pcs nigiri

california roll + 6 pcs sashimi

california roll + 3 pcs nigiri + 6 pcs sashimi

9 pcs sashimi over rice

15 pcs sashimi

baby lobster, crunch, masago, scallion, truffle mayo

spicy toro, shrimp tempura rolled with crabstick and smoked salmon seared with sesame dressing, tobiko and scallions

jumbo prawns tempura rolled with seared tuna, avocado, and tobiko

soft shell crab tempura and cucumber rolled with avocado and spicy tuna topped with tobiko crunch

king crab salad, crunchy romaine lettuce rolled with fresh salmon, tuna, mango puree, and rice pearls

spicy yellowtail, tempura crunch rolled with mixture of spicy tuna and crab salad, finished with cajun seasoned lotus chips

spicy tuna and cucumber rolled with layers of avocado, fresh tuna, grape tomato, and serrano pepper dipped in sweet ponzu

sushi rice pressed with mixture of spicy salmon, tuna, and yellowtail slight seared topped with tempura crunch, masago, tobiko, and scallions

fried sweet cream cheese filling rolled with spicy tuna drizzled with wasabi infused mayo and sweet soy reduction

shrimp tempura, crab salad, spring mix, avocado, asparagus rolled in rice paper

flash fried tuna, salmon, yellowtail, and cream cheese rolled with rice outside splashed with sweet ponzu

crab salad and tempura crunch rolled in marinated seared filet mignon

sushi rice pressed with spicy yellowtail dressed two ways with spicy tuna and eel, mango sauce, sweet chili sauce and sweet soy reduction

sesame oil, fried leeks

yuzu citrus, salted aonori

seared, tonzazu sauce, capers, truffle sea salt

red jalapeno salsa, black lava salt

truffle mayo, lotus chip

miso glaze, garlic chip

shiso leaf, sea salt, yellow tomato reduction, lemon juice

Shiso leaf, Shio konbu

sesame oil, spicy caviar, shiso leaf

lightly seared, yuzu soy, lemon juice, ginger, scallion

grape tomato, yuzu ponzu

serrano pepper, jalapeno sauce, cilantro micro

kimchi sauce

seared, yuzu citrus wasabi, spicy caviar

seared, kizami wasabi

seared, fried shallot, balsamic vinaigrette

jalapeno sauce

sweet soy reduction, sesame seed

gold flakes, caviar

seared, wasabi yuzu, truffle salt, truffle oil

seared uni

seared, gold caviar

jalapeno sauce

caviar, with fried head

butter, salt, pepper

house marinated ikura

baked with spicy aioli, aji no furikake

smoked salmon, avocado, cream cheese, masago

shrimp tempura, cucumber, avocado, topped with shrimp and drizzle of sweet soy drizzle

california topped with assorted sashimi and avocado, tobiko

seasonal vegetable rolled with ginger dipping sauce

truffle mayo, sliver sweet red onion, truffle oil

avocado, spicy tuna, wasabi mayo, and sweet soy reduction drizzle

seared hamachi, crispy carrots, balsamic vinaigrette

crispy spicy tuna, crunchy baked scampi

salmon bathe in yellow tomato reduction, mango, serrano pepper, hawaiian seasalt

bed of rice, spicy tuna, shiso leaf, sunny side up quail egg

thinly shaved japanese snapper, splash of truffle oil, tonzazu reduction

slightly seared buttery walu, creamy garlic sauce, red tobiko, serrano pepper, japanese rice crackers

scallops, avocado, mango, tomato, cucumber, gold flake, ikura jalapeno sauce, ceviche sauce

baby yellowtail, slivers of serrano, jalapeno and cilantro sauce, ice ponzu

romaine lettuce, thinly sliced cucumber, king salmon, rice crackers, and spicy thai chili

salmon, yuzu citrus, truffle salt, japaneno sauce, cilantro oil

ocean trout, tomatoes, sweet red onion, avocado, yuzu dressing

lightly battered oysters, japanese tartar sauce

seared salmon, miso glazed, serrano pepper, black caviar

lightly battered fried prawns tossed in sweet chili mayo sauce

crispy calamari, wasabi infused mayo, and sweet soy reduction drizzle

grilled yellowtail cheekbone with balsamic vinaigrette and ponzu served alongside hajikami

french green bean tempura, truffle aioli

salmon, sweet corn, jalapeno and japanese tartar, balsamic glaze

mixed seasonal vegetable tempura

sea salt, yuzu salt, or wasabi salt

pan fried pork dumplings, house special made sauce

spicy tuna and shrimp tempura, furikake covered topped with yellowtail onion puree, and chopped yellowtail

baby lobster, tempura crunch, masago, scallion, serrano pepper, truffle mayo, wasabi soy

king crab salad, crunchy romaine lettuce rolled with fresh salmon, tuna, mango puree and rice pearls

spicy toro, shrimp tempura rolled with crabstick and smoked salmon seared with sesame dressing, tobiko and scallions

spicy yellowtail, tempura crunch rolled with mixture of spicy tuna and crab salad, finished with cajun seasoned chips

spicy tuna and cucumber rolled with layers of avocado, fresh tuna, grape tomato, and serrano pepper dipped in sweet ponzu

fried sweet cream cheese filling rolled with spicy tuna drizzled with wasabi infused mayo and sweet soy reduction

shrimp tempura and crab salad inside, topped with seared scallops in butter garlic sauce, yuzu wasabi, serrano pepper, arare

crab salad and tempura crunch rolled in marinated seared filet mignon

sushi rice pressed with spicy yellowtail dressed two ways with spicy tuna and eel, mango puree

soft shell crab tempura and cucumber rolled with avocado and spicy tuna topped with tobiko crunch

sushi rice pressed with mixture of spicy salmon, tuna and yellowtail slight seared topped with tempura crunch, masago, tobiko and scallions

jumbo prawns tempura rolled with seared tuna, avocado, and tobiko

Our creative health conscious roll shrimp tempura, crab salad, spring mix, avocado, asparagus rolled in rice paper

seasonal vegetables, sesame dressing

miso glazed seabass served alongside seasonal vegetables, sweet chili paste, on a bed of grilled rice

pan seared scallops alongside seasonal vegetables in simmering sesame dressing

ribeye steak glazed with miso compote served alongside seasonal vegetables

thin egg noodles bathe in miso lobster broth, baked seasoned lobster, garlic butter corn, broccolini, poached egg (limited availability)

thin egg noodles bathe in semi spicy broth, ground pork, chili oil, braised pork belly, farm raised soft boiled egg, scallions, and broccolini

grilled salmon with teriyaki glaze on a bed of grilled rice

marinated airline breast chicken with teriyaki glaze

chef's choice of sashimi platter made to perfection

chef's choice of "Eight's" signature nigiri

sesame oil, fried leeks

yuzu citrus, salted aonori

seared, tonzazu sauce, capers, truffle sea salt

red jalapeno salsa, black lava salt

truffle mayo, chip

miso glaze, garlic chip

shiso leaf, sea salt, yellow tomato reduction

Shiso leaf, Shio konbu, lemon vinaigrette

jalapeno sauce

sesame oil, lightly seared, spicy caviar, shiso leaf

lightly seared, wasabi yuzu, scallion

grape tomato, yuzu ponzu

serrano pepper, jalapeno sauce

seared, wasabi yuzu, spicy caviar

baked with spicy mayo, aji no furikake

seared, wasabi yuzu, kizami wasabi

seared, uni

gold flakes, caviar

seared, yuzu wasabi, truffle salt, truffle oil

butter, salt & pepper

seared, wasabi yuzu, gold caviar

seared, fried shallot, balsamic vinaigrette

jalapeno sauce

jalapeno yuzu

red jalapeno salsa, hawaiian seasalt

sweet soy reduction, sesame seed

caviar, with fried head

spicy miso

lemon vinaigrette

spicy mayo, tobiko, scallion

steamed tofu, seaweed, & scallions in miso broth

ginger dressing

grated wasabi root

cucumber topped with kani kama and sweet ponzu sauce

cucumber topped with kani kama, ebi, tako and sweet ponzu sauce

marinated romaine, mix spring, crab salad, spicy conch, and slices of spicy thai chili, topped with salmon skin chips

Mcminnville, Oregon

Willamette Valley, Oregon

Mosel, Germany

Vintage Selection, Oregon

Western Cape, South Africa

Napa Valley, Carneros

Napa Valley, California

Napa Valley, California

Napa Valley, California

Napa Valley, California

Spain, 100% Garnacha

Santa Barbara County, California

Napa Valley, California

Sonoma Coast, Napa Valley

Sonoma Valley, California

Cannena, Spain

Mendoza, Argentina

Mendoza, Argentina

Columbia Valley, Washington

Paso Robles, California

Sonoma Valley, California

Napa Valley, California

Napa Valley, California

Bordeaux, France

Paso Robles, California

Napa Valley, California

Italy

France

stronger personality and boldness of umami by not polishing away the outer layers of sake rice

beautiful rose color, floral and fruity with a mild acidity

full bodied with the fresh flavor of ripe fruits

(limited edition) full bodied and bright with a touch of effervescence

Reserved aroma, gentle rice notes, perfect acidity and fine finish. Perfect to drink warm

Made with the grandfather of all sake rice "OMACHI" of okayama prefecture. Complex characteristics, clear aroma, dense and layered flavors, well preserved silky, and lively character

Produced by georgia's own sake guru, koji aoto, who tirelessly strives to introduce more people to sake. Bold, dry, finishes clean to be perfectly enjoy cold

bright, well-balanced and mellow, mildly rice-forward, rich but with a dry finish

Exclusive to Eight Sushi!! Full bodied, lightly balanced, boldly rice forward, smooth, and stikingly dry

certified by the national organic program, carries itself with a quiet dryness, ripened banana on the front nose, understated honeydew flavor on the palate

Feminine, fresh, and fruit forward with plush, cream-like mouthfeel. Sensational!

Exclusive to Eight Sushi! Lightly fragrant & very flavorful sake. 1 of 3 Katsuyama sake that is said to be fit for feudal lords

Enticing and elegant aroma that refreshes and cleanses the senses. Gorgeous aroma of fruits and fresh steamed rice with a crisp dry finish

aged for 1 year in - 10 degrees celcius, this sake well balanced flavor and gorgeous fruity aroma are sure to plesase

Refreshing, engaging, round and full bodied. A prized winning product with graceful aroma that made this sake to be regarded as "the perfect sake"

Exclusive to Eight Sushi! Refined traditional junmai daiginjo with a subtle fruity aroma and distinct rich flavor

Exclusive to Eight Sushi! Complex with tantalizing aromatics and minerality on the palette "AKATSUKI" means "NEW DAWN", hinting at the brewery's use of modern technology to separate and filter the mash

this full bodied and fragrant nigori is creamy and sweet, with a delicious, off dry finish

coarsely filtered cloudy sake, mellow yet wealthy in aroma

refreshingly effervescent, mellow, rice-forward, balanced, and slightly sweet

exhibits a vivid flavor and a delicate yet full body, with a clear-cut semi-dry finish

aged rum, elderflower liqueor, passion fruit, egg white

japanese gin, fever tree tonic, lemon, lime, orange, cucumber, oba

bulleit rye, lemon, mint, agave

(Shameless Tassone) bourbon, sake, lemon, honey, maraschino cherries, thai chili, bitters, thyme

gin, aperol, radish, lemon, peychaud bitters

hibiki harmony suntory japanese whiskey, ruby red grapefruit, lemon, peychaud & rhubarb bitters, mints

gin, rhubarb bitters, guava nectar, lemon, brown sugar, shiso leaf, blueberry

vodka, lemon, orange bitters, agave, pomelo, berry juice

vodka, cucumber, lime, tarragon, absinthe mist

rye, star anise, lemon, orange bitters, beer, scotch rinse, ground mace

tequila, black pepper, lemon, plum preserves