Takami Sushi & Robata Restaurant

White miso broth with tofu, green onion, and seaweed

Salted warm soy beans

Soy beans sautéed in garlic, butter and soy sauce

Deep fired Japanese veg or pork dumplings

Crispy gyoza skin filled with spicy tuna, kanikama crab, ebi shrimp and avocado topped with spicy mayo

Oven baked baby scallops in an herb garlic butter

Sautéed light seasoned, topped with bonito flakes

Calamari tempura filets covered in Japanese arare rice crackers with curry aioli

Crispy rice cakes, topped with spicy tuna and jalapeños

Tofu squares grilled, topped with scallions, micro cilantro and sweet miso

Assorted seasonal veg tempura

Soft shell crab tempura with sweet soy glaze

Grilled yellowtail collar with ponzu sauce

Avocado topped with kanikama crab and shrimp, baked with mozzarella cheese and chili oil, eel sauce

Spicy tuna, kanikama crab, avocado and sushi rice

Yellowtail sashimi served with sliced jalapeños with ponzu sauce

Albacore sashimi dressed in an apple ponzu vinaigrette topped with crispy onion

Mixed sashimi served cilantro, onions and spicy aioli, ponzu sauce

Seared sliced angus chuck steak, cilantro, onions and ponzu sauce, crunchy garlic oil

Wakame in sesame oil

Sliced cucumber in sweet vinegar

Mixed spring mix, cucumber, tomatoes red onion with soy maui onion dressing

Romaine, dried cranberries, pine nuts and shaved parmesan with miso ceasar dressing

Spicy albacore wrapped in soy paper, topped with yellowtail and peppered tuna with jalapeño ponzu sauce

Spicy tuna, avocado wrapped in soy paper, topped with seared salmon and tuna with tempura crunch, miso & eel sauce

snow crab baked in butter with avocado wrapped in soy paper

Avocado, asparagus and onion wrapped in soy paper, topped with seared salmon with charred jalapeño sauce

Spicy salmon and shrimp tempura wraped in soy paper, topped with ebi shrimp, yellowtail with yuzu cream

Flat plated veg wrapped in soy paper, topped with creamy lobster dynamite

Cucumber, avocado, asparagus inside, topped with seaweed salad with tangy sesame dressing

Yellowtail, salmon and avocado wrapped in soy paper, topped with bluefin tuna with ponzu sauce

Spicy tuna, cucumber wrapped in soy paper, topped with assorted sashimi

Shrimp tempura and avocado wrapped in soy paper, topped with seared angus chuck steak with eel & cilantro sauce

Avocado, asparagus and cucumber wrapped inside

Kanikama crab, cucumber and avocado wrapped inside

Spicy tuna and cucumber wrapped inside

Spicy yellowtail and cucumber wrapped inside

Salmon, cucumber and avocado wrapped inside

Shrimp tempura, kanikama crab and cucumber inside, topped with tempura crunch and eel sauce

Shrimp tempura, kanikama crab inside, topped with eel and avocado

California roll with assorted fish and avocado

Soft shell crab, kanikama crab, avocado and cucumber wrapped in seaweed and soy paper

Chef's choice 10 pcs daily special nigiri

Chef's choice 15 pcs daily special sashimi

Available in 2pcs, 4pcs

Bone in, skin-on quarter chicken marinated in sake koji (one of the four imperial ingredients to sake), served with broccolini and a side of yuzu butter

Sliced sushi grade tuna seared rare with sides of roasted brussels sprouts and steam rice

Grilled salmon filet served with balsamic porto sauce with brussels sprouts

Baby lamb chops served with broccolini, with a yuzu truffle soy drizzle

Angus filet mignon with black truffle sauce grilled to medium rare, served with asparagus

Tender seabass served with delicious champagne yuzu cream sauce atop a bed of Japanese cous and grilled asparagus spears

Suntory Hibiki stirred together with Hakutsuru Ume Plum liqueur and a dash of orange bitters. Served over a large cube with a torched orange rind and luxardo cherry

A sugar cube soaked with both orange and angostura bitters stirred down into a large pour of Suntory Toki Japanese Whisky.Served in a proper glass over a large cube, garnished a luxardo cherry and rubbed with an expressed orange rind

Suntory Toki Japanese Whisky, Canton ginger liquer, honey syrup and matcha. Served over ice, garnished with candied ginger

Grey Goose vodka, Yuzuri Yuzu liqueur mixed with cucumber and a splash of simple syrup. Topped with ginger beer.Served in a copper mug with cucumber garnish and candied ginger

El Silencio mezcal, Cointreau, Dragonfruit syrup and lime juice. Garnished with black lava salt and a slice of dried dragonfruit fruit

Casa Amigos blanco tequila, Cointreau, serrano peppers, and lime all added to a fresh berry guava mix. Garnished with Tajin and a slice of serrano pepper over a large cube

Titos vodka, Joto Yuzu sake mixed with fresh watermelon cucumber and basil. Served on the rocks with a fresh piece of cucumber and basil

Haku Japanese vodka a splash of Saint Germaine & fresh lychee juice Garnished with lychee fruit

Roku Japanese gin with fresh lime juice, simple syrup, basil and muddled serrano chiles. Served up in a martini glass garnished with a slice of serrano pepper and a fresh orchid

Roku Japanese gin, Dassai 45 sparkling sake, splash of lemon Takami's take on a classic French 75

Selva Rey Chocolate flavored rum, Mr Blacks Coffee liquer, espresso and baileys. Served up in a martini glass garnished with a few coffee beans