Dragonfly Robata Grill & Sushi

Let our chefs create a special culinary experience with the season's freshest ingredients, just for you. Chef's choice. Changes seasonally

blue crab, onsen tomago, masago, shiso, tosazu vinaigrette

striped bass, herb butter milk, cucumber, golden berries, citrus oil, shiso

house pickles, okra, cilantro, chili soy yuzu

edamame purée, heirloom tomatoes, red tobiko, cilantro

raspberry coulis, seasonal berries, green tea milk, shiso

togarashi salt, bonito flakes

artisan blend, heirloom cherry tomato, cucumber, carrot, ginger dressing

cucumber, wakame, tosa zu

toasted macadamia, warm miso dressing

carrot, mustard seed, walnut, yuzu vinaigrette, micro wasabi greens

togarashi salt, tentsuyu, daikon oroshi

red miso glaze, bok choy, carrot

balsamic, parmesan, bonito flakes

ponzu, daikon oroshi

butter enoki

miso

pickled cucumber, ponzu, daikon oroshi

tempura fried tentacles, citric salt, nori

togarashi butter

tare

tare

sesame oil dipping sauce

shio koji, japanese chimichurri

snake river farms, pork belly, soy marinated egg, karashi, carrots, baby potato

garlic shiso pesto

wild mushroom ragout

seasonal vegetable, ponzu brown butter, ponzu, daikon oroshi

ume glaze

ginger, scallion, ponzu sauce

spicy daikon slaw

butter

butter

butter

yuzu-togarashi, butter, parmesan, micro shiso

butter

baby spinach, miso

egg noodle, green cabbage, bean sprout, aonori, beni shoga, scallion

candied walnut, jalapeño, cilantro, garlic yuzu mousseline

matcha salt, tentsuyu, daikon oroshi

shiso, nori

soy dashi jus, shiitake, tamago, pickled carrot, cucumber

seasonal vegetables

pork belly, bok choy, bean sprout, poached egg, mayu, scallion, nori, menma, beni shoga, tonkotsu broth

wakame, shiitake mushroom, scallion

salmon, cucumber, scallions, kobachi sauce

seaweed salad

tempura shrimp, avocado, japanese mayo, roe, tempura flakes, eel sauce

toasted macadamia, warm miso dressing

Choose 1 seafood

choose up to 4 seafoods

choose 1 kind: chicken breast, bacon wrapped asparagus

marinated fried chicken

(2 sliders per order) beef burgers on fresh baked buns, shiso, fried shallots, cabbage, tomatoes, honey wasabi mayo

(2 buns per order) choose 1 kind: braised ribs or braised pork belly served with pickled veggies and red chili paste

tuna tartare wrapped with shiso leaf, tempura fried and finished with eel sauce

don q cristal rum, orange, lime, mint, soda

saké, zing zang bloody mary mix, sriracha, wasabi powder rim

nigori saké, house-made peach liqueur, cranberry, mint

green mark russian vodka, ginger, lemon, sugar rim

buffalo trace bourbon, sugar, angostura bitters

death's door gin, ginger, lime, mint

cucumber, raspberry, blueberry, vanilla

giffard banana liqueur, nikka coffee malt, lychee nectar, yuzu juice

sho chiku bai nigori sake, boyd & blair potato vodka, blue curacao, sparkling wine float

yokaichi mugi shochu, blackberry syrup, lemon juice

greenmark vodka, peach liqueur, lemon-lime yuzu juice, splash sparkling wine

origin: osaka prefecture; cane based, balanced with sweet/tart taste of ume

origin: okinawa prefecture; ume soaked in awamori (high proof saké) full bodied, fruity, blended with ume pulp

origin: hiroshima prefecture; ume soaked in genshu saké (undiluted) plum aromas, delicate fruit with a distict acidity

origin: iwate prefecture; ume soaked in all koji rice saké off-dry with cherry and plum flavors, no sugar added

nikka coffey grain whisky, fernet branca, hibiscus, yuzu

nikka coffey grain whisky, boston bittahs, burlesque bitters, demerara

iichiko shochu, ancho reyes chili, aloe vera, lime, grenadine

death's door gin, ginger, lime, mint

cucumber vodka, barrow's intense ginger cherry tea, lemon

hananomai junmai saké, zubrowka bison grass vodka, lychee, lemon, pear, topped w/ sparkling wine

nigori saké, peach, cranberry, mint

jinkoo imo shochu, maraschino cherries, mint, lavender, lemon

corazon blanco tequila, honey, yuzu, lime, jalapeño

origin: miyazaki prefecture; distilled from barley, floral nose, clean spring scent, very subtle, light sweetness, herbal finish

origin: fukuoka prefecture; distilled from satsuma sweet potatoes, full bodied, clean finish, sweet

origin: oita prefecture; distilled from barley, aged 3 years in suntory barrels, slight oak frangrance, well rounded flavor with a smooth finish

origin: kumamoto prefecture; distilled from rice, sweet and mellow, a meadowland flavor, reminiscent of speyside single malts

origin: oita prefecture; distilled from barley, very clean, crisp, delicately floral

origin: kagoshima prefecture; distilled from barley, aged 3 years in oak barrels, a subtle bouquet with a complexity of flavors

origin: miyazaki prefecture; distilled from 83% sweet potato, 17% rice, smooth and slightly sweet flavor with hints of yams and smoke

(237ml total) great for saké beginners samples of 4 seasonal saké

Unaged (200ml) + 1 yr aged (200ml) niigata prefecture | honjozo; rich, high octane, served with fresh juices and sliced fruit

nigori; full bodied, distinctive rice flavor, soft texture, mild aroma

hyogo prefecture | nigori; silky, creamy texture, bold citrus sweetness

shimane prefecture | tokubetsu junmai; bright mouth-watering acidity, gentle nuttiness, slightly fruity flavors in the long finish

ginjo; crisp impact with a deep aroma, rich flavor

yamagata prefecture | kimoto junmai ginjo; light, clean flavor, mildly earthy opening, creamy, sweet melon aroma

iwate prefecture | tokubetsu junmai; bold, clean finish that slightly lingers, full flavored, roasted notes

hyogo prefecture | junmai daiginjo; smooth, well-balanced, sweet aroma, crisp

saga prefecture | genshu junmai; ultra rich, melon, lychee

shizouka prefecture | junmai ginjo; flavorful, smooth, white peach-nectarine nuances on the nose, crispy

yamaguchi prefecture | junmai daiginjo; graceful, elegant aroma, clean, slightly sweet

ishikawa prefecture | yamahai daiginjo; supple with imprints of honey and herbs

hiroshima prefecture | junmai ginjo; lime & melon nose, slightly sweet, clean finish, rare female-owned brewery

kyoto prefecture | junmai daiginjo; bright, floral aromas, honeydew, citrus, long and elegant finish

shizouka prefecture | junmai daiginjo; very clean, beautifully round, silky texture, hints of honeydew

niigata prefecture | junmai daiginjo; delicate aroma, deep, mellow flavor, derived from rare rice strain

yamaguchi prefecture | junmai daiginjo; fruity aroma, clean finish, hints of pineapple

ishikama prefecture / daiginjo; clean and balanced with notes of honey; limited release

shimane prefecture | tokubetsu junmai; brewed at low temperatures, slightly rich, mellow, hints of sticky rice, green apple

gifu prefecture | junmai daiginjo; aged saké, super dry, rice, hints of woodiness

tochigi prefecture | tokubetsu junmai; aromas of roasted walnuts, rich texture, earthy shiitake mushroom flavor

niigata prefecture | junmai ginjo; fragrant, crisp and juicy, aroma of nuts, honeydew, dry and tart finish

akita prefecture | yamahai nama genshu; unpasteurized and undiluted. velvety and bold with aromas of kiwi

akita prefecture | junmai daiginjo; floral bouquet, licorice, fresh herbs, coupled with a hint of asian pear

hokkaido prefecture | junmai daiginjo; the only saké drip-pressed in an ice igloo, floral-spicy notes on the nose, minty coolness, jasmine, melon, quartz-like minerality

akita prefecture | daiginjo; blend of 3, 5 and 8 year sake, mellow flavor with a long finish

hibiki | nikka | hakushu

blueberry | raspberry | vanilla | cucumber; Ask our bartenders about in-progress infusions

giffard banana liqueur, nikka coffee malt, lychee nectar, yuzu juice

sho chiku bai nigori sake, boyd & blair potato vodka, blue curacao, sparkling wine float

yokaichi mugi shochu, blackberry syrup, lemon juice

greenmark vodka, peach liqueur, lemon-lime yuzu juice, splash sparkling wine

origin: osaka prefecture; cane based, balanced with sweet/tart taste of ume

origin: okinawa prefecture; ume soaked in awamori (high proof saké) full bodied, fruity, blended with ume pulp

origin: hiroshima prefecture; ume soaked in genshu saké (undiluted) plum aromas, delicate fruit with a distict acidity

origin: iwate prefecture; ume soaked in all koji rice saké off-dry with cherry and plum flavors, no sugar added

nikka coffey grain whisky, fernet branca, hibiscus, yuzu

nikka coffey grain whisky, boston bittahs, burlesque bitters, demerara

iichiko shochu, ancho reyes chili, aloe vera, lime, grenadine

death's door gin, ginger, lime, mint

cucumber vodka, barrow's intense ginger cherry tea, lemon

hananomai junmai saké, zubrowka bison grass vodka, lychee, lemon, pear, topped w/ sparkling wine

nigori saké, peach, cranberry, mint

jinkoo imo shochu, maraschino cherries, mint, lavender, lemon

corazon blanco tequila, honey, yuzu, lime, jalapeño

origin: miyazaki prefecture; distilled from barley, floral nose, clean spring scent, very subtle, light sweetness, herbal finish

origin: fukuoka prefecture; distilled from satsuma sweet potatoes, full bodied, clean finish, sweet

origin: oita prefecture; distilled from barley, aged 3 years in suntory barrels, slight oak frangrance, well rounded flavor with a smooth finish

origin: kumamoto prefecture; distilled from rice, sweet and mellow, a meadowland flavor, reminiscent of speyside single malts

origin: oita prefecture; distilled from barley, very clean, crisp, delicately floral

origin: kagoshima prefecture; distilled from barley, aged 3 years in oak barrels, a subtle bouquet with a complexity of flavors

origin: miyazaki prefecture; distilled from 83% sweet potato, 17% rice, smooth and slightly sweet flavor with hints of yams and smoke

(237ml total) great for saké beginners samples of 4 seasonal saké

Unaged (200ml) + 1 yr aged (200ml) niigata prefecture | honjozo; rich, high octane, served with fresh juices and sliced fruit

nigori; full bodied, distinctive rice flavor, soft texture, mild aroma

hyogo prefecture | nigori; silky, creamy texture, bold citrus sweetness

shimane prefecture | tokubetsu junmai; bright mouth-watering acidity, gentle nuttiness, slightly fruity flavors in the long finish

ginjo; crisp impact with a deep aroma, rich flavor

yamagata prefecture | kimoto junmai ginjo; light, clean flavor, mildly earthy opening, creamy, sweet melon aroma

iwate prefecture | tokubetsu junmai; bold, clean finish that slightly lingers, full flavored, roasted notes

hyogo prefecture | junmai daiginjo; smooth, well-balanced, sweet aroma, crisp

saga prefecture | genshu junmai; ultra rich, melon, lychee

shizouka prefecture | junmai ginjo; flavorful, smooth, white peach-nectarine nuances on the nose, crispy

yamaguchi prefecture | junmai daiginjo; graceful, elegant aroma, clean, slightly sweet

ishikawa prefecture | yamahai daiginjo; supple with imprints of honey and herbs

hiroshima prefecture | junmai ginjo; lime & melon nose, slightly sweet, clean finish, rare female-owned brewery

kyoto prefecture | junmai daiginjo; bright, floral aromas, honeydew, citrus, long and elegant finish

shizouka prefecture | junmai daiginjo; very clean, beautifully round, silky texture, hints of honeydew

niigata prefecture | junmai daiginjo; delicate aroma, deep, mellow flavor, derived from rare rice strain

yamaguchi prefecture | junmai daiginjo; fruity aroma, clean finish, hints of pineapple

ishikama prefecture / daiginjo; clean and balanced with notes of honey; limited release

shimane prefecture | tokubetsu junmai; brewed at low temperatures, slightly rich, mellow, hints of sticky rice, green apple

gifu prefecture | junmai daiginjo; aged saké, super dry, rice, hints of woodiness

tochigi prefecture | tokubetsu junmai; aromas of roasted walnuts, rich texture, earthy shiitake mushroom flavor

niigata prefecture | junmai ginjo; fragrant, crisp and juicy, aroma of nuts, honeydew, dry and tart finish

akita prefecture | yamahai nama genshu; unpasteurized and undiluted. velvety and bold with aromas of kiwi

akita prefecture | junmai daiginjo; floral bouquet, licorice, fresh herbs, coupled with a hint of asian pear

hokkaido prefecture | junmai daiginjo; the only saké drip-pressed in an ice igloo, floral-spicy notes on the nose, minty coolness, jasmine, melon, quartz-like minerality

akita prefecture | daiginjo; blend of 3, 5 and 8 year sake, mellow flavor with a long finish

hibiki | nikka | hakushu

blueberry | raspberry | vanilla | cucumber; Ask our bartenders about in-progress infusions

tofu, shiitake mushrooms, wakame, scallions

artisanal blend, carrot, cucumber, cherry tomato, ginger dressing

seaweed salad

steamed, sea salt

yuzu togarashi aioli, cotija cheese, cilantro

salmon, cucumber, scallions, kobachi sauce

tempura shrimp, avocado, japanese mayo, roe, tempura flakes, eel sauce

toasted macadamia, warm miso dressing

Choice of: salmon, white fish, mackerel, shrimp, smoked eel, tuna (+$1), yellowtail (+$1), octopus (+$1) / add: temp flakes, spicy sauce, kobachi sauce, eel sauce, avocado (+$1), masago (+$1), jalapeno (+$1)

choose 2: tempura shrimp (krab delight, avocado, tempura flakes, spicy sauce, eel sauce), tuna (wakame, cucumber, kobachi sauce, fried rice paper), salmon (krab delight, pickled red onion, japanese chimichurri, balsamic, tempura flakes - +$3 for all tuna

tuna, salmon, yellowtail

(2 buns per order) choose 1 kind: braised ribs or braised pork belly served with pickled veggies and red chili paste

octopus fritters, japanese bbq & mayo, aonori, bonito flakes

fried shallot, cabbage, tomato, honey wasabi mayo / add: bacon (+$1), bleu cheese (+$1)

krab, cream cheese, peach-apricot reduction

3 pieces - candied walnuts, jalapeno, cilantro, garlic yuzu mousseline

Chicken Thigh ($8) - tare, yuzu aioli / Shrimp ($9) - yuzu butter

two pieces

heirloom cherry tomato, avocado, ponzu, citrus oil, shiso

cubed, spicy sesame oil, blend, avocado, togarashi, puffed rice

spicy bigeye tuna, scallion, shiso, eel sauce

white fish, creamy leche de tigre, sweet potato, red onion, herb oil, cilantro

pickled red onion, crunch garlic chili, shiso oil, chili yuzu, shiso

ikura, saikyo miso vinaigrette, shiso oil, shiso

roasted white onion garlic aioli, candy walnuts, crispy maitake, lime zest, shiso

10 pieces nigiri, 21 pieces sashimi, 2 hand rolls, 2 sushi rolls

7 Pieces (Chef' Choice) - $25 / 15 Pieces (Chef's Choice) - $50

7 Pieces (Chef's Choice) - $35 / 10 Pieces (Chef's Pieces) - $48

Chef's choice sashimi over sushi rice

tempura soft shell crab, crab delight, cream cheese, cucumber, scallion, avocado, smoked eel, spicy sauce, eel sauce

smoked salmon, cream cheese, mango, avocado, tempura flakes, sweet potato curls, peach-apricot reduction

salmon, crab delight, red onion, temp flakes, cucumber topped with avocado, torched tuna, lemon zest, kobachi, eel sauce

tuna, tempura shrimp, crab delight, avocado, tempura flakes, spicy sauce, eel sauce

salmon, crab delight, red onions, tomato, tempura flakes, lemon, garlic-shiso pesto, aged balsamic

choice of salmon, conch, tuna, yellowtail or ono

salmon, bacon, pickled jalapeño, scallop delight, avocado, crab delight, baked spicy sauce, eel sauce

salmon, tuna, yellowtail, avocado scallions, spicy sauce - seaweed wrap on the outside

tempura kabocha, soy shiitake, spinach - topped with avocado, sauteed japanese mushroom, garlic jalapeno sauce

A5 Miyazak tataki, katsu shrimp, tamago, pickled jalapeno, asparagus, cream cheese, yuzu aioli, eel sauce, truffle oil, shiso

balsamic, parmesan, bonito flakes

togarashi mayo, citric salt, sansho

shiso oil, yuzu vinaigrette, blistered japanese chimichurri heirloom tomato, sunchoke salsa, micro cilantro

artisanal blend, carrot, cucumber, cherry tomato, ginger dressing

steamed, sea salt

butter, togarashi, bonito flakes

truffle oil, tentsuyu sauce, grated daikon

yuzu togarashi aioli, cotija cheese, bonito flakes

balsamic, cotija cheese, bonito flakes

garlic ponzu, bonito flakes

shiitake mushrooms, scallion, tofu, wakame

blue crab, truffle butter

ponzu, daikon oroshi

48hrs sous vide, shoyu egg, house pickles, tare butter sauce

house pickles, japanese white BBQ sauce

robata grilled, seasonal vegetables, onsen tamago, tare

yuzu butter

miso

tare, yuzu aioli

tare, garlic shiso chimichurri

candied walnut, jalapeno, cilantro, garlic yuzu mousseline

pork belly, menma, scallion, nori, mayu, togarashi, shoyu egg

japanese wild mushrooms, saikyo miso, onion, applewood smoked bacon, kimchi, onsen tamago, parmesan, nori

garlic, butter, soy, sesame oil, nori, shsio

shiro miso marinated black cod served with seasonal vegetables

koshihikari rice, asparagus, applewood smoked bacon, onion, scallion, squid ink, bonito flakes