We serve our edamame two ways: simply salted or tossed in spicy garlic for extra flavor. The young soybeans are steamed until tender, then seasoned so you can snack while you wait for sushi or noodles. It is a light, protein-rich start that is fun to share and easy to keep picking at all through the meal.

Our Japanese spring rolls are crisp, vegetarian bites filled with seasoned vegetables, then fried to a golden shell. We serve them with a bright plum sauce that adds just enough sweetness. They are an easy starter for the table and a great option when you want something crunchy but not too heavy before sushi or ramen.

Shumai is our delicate steamed shrimp dumpling: thin wrappers, a tender shrimp filling, and just enough seasoning to let the seafood come through. We finish them with a light soy vinaigrette for dipping. They are small, savory bites that pair beautifully with a cold beer, hot tea, or your first roll of the night.

Krab Delight is our take on cream-cheese crab wontons-crisp on the outside, soft and savory inside. We fry the filled wontons until bubbly and golden, then serve them with a fruity plum sauce for dipping. They are one of those appetizers that disappear fast, especially for guests who like a little comfort food with their sushi.

For our Crispy Shrimp, we wrap plump shrimp in thin rice wrappers and fry them until the exterior is light and shattering. The delicate crunch gives way to sweet shrimp inside, and a side of plum sauce adds a touch of brightness. It is a simple, satisfying appetizer that works with both Japanese and Thai mains.

This edamame is our classic starter: steamed young soybeans, lightly salted so you can taste their natural sweetness. It is a clean, protein-packed snack that keeps you busy while rolls are being made. If you like a little heat, ask for spicy garlic style and we will toss them in a fragrant chili-garlic oil at the sushi bar.

Our gyoza are pan-fried Japanese dumplings with a savory pork-and-vegetable filling. We sear them until they are crisp on one side and tender on the other, then serve them with a tangy dipping sauce that brings everything together. They are ideal for sharing, or as a warm bite while you wait on ramen or a sushi set.

Tempura Shrimp is all about that light, airy crunch. We dip each shrimp in tempura batter, fry it until golden, and serve it with a delicate dipping sauce that does not overpower the seafood. It is a favorite with both kids and adults, and an easy add-on to sushi, ramen, or even a Thai noodle dinner.

Our Thai Spring Rolls are slim, crispy rolls packed with fresh vegetables and glass noodles, then fried until the wrapper blistered and light. We serve them with a sweet chili sauce that brings gentle heat and a hint of garlic. They bridge our Thai and Japanese sides nicely-great before Pad Thai or alongside sushi.

We make our Seaweed Salad with marinated seaweed tossed in a light sesame dressing, finished with a sprinkle of sesame seeds. It is cool, slightly briny, and a little nutty-just enough flavor to wake up your palate without filling you up. Many guests like to pair it with sashimi or a simple roll for a lighter meal.

We keep it simple with our 16oz bottled Coke-cold, fizzy, and ready when you are. It is the perfect match for rich ramen, crispy tempura, or a table full of sushi rolls. Because it is bottled, you can cap it, linger over your meal, or take the rest to go. If you like your soft drink classic and familiar, this is the easiest pairing on our menu.

Our 16oz bottled Sprite is crisp, citrusy, and especially good when you are enjoying something a little spicy from our Thai side of the menu. The clean bubbles cut through rich sauces and fried dishes, keeping each bite feeling light. Bottled and chilled, it is easy to grab with takeout or sip slowly while you relax at the table.

For those who want the cola flavor without the sugar, our 16oz bottled Diet Coke is an easy choice. The light, bubbly sip balances salty snacks like edamame and gyoza just as well as a full sushi spread. Because it is bottled, you control the pace-tighten the cap, save some for later, or take it with you after your meal.

Our 16oz bottled Minute Maid Lemonade brings bright, tangy sweetness to the table. It is especially nice alongside Thai dishes, where the citrus notes play well with herbs and spice. Served cold and ready to go, it is a refreshing option whether you are dining in or grabbing sushi and noodles to take home.

We pour San Pellegrino 500mL when you want something light and refreshing that lets the food shine. The fine bubbles cleanse your palate between bites of sushi, sashimi, or rich curries, so every flavor stays sharp. The glass bottle also feels a bit special, turning a casual meal into something that lingers a little longer.

Our Thai Iced Tea is brewed strong from Thai tea leaves, then sweetened and finished with creamy milk for that classic orange hue. It is cold, smooth, and slightly spiced-perfect with Pad Thai, curries, or anything with a chili kick. Many regulars order one to sip here and another to take on the road.

Our Cucumber Roll is sushi at its most refreshing: crisp strips of cucumber wrapped in seasoned rice and nori. It is light, clean, and perfect when you want something that will not weigh you down. We like pairing it with richer rolls or a bowl of miso for balance. If you are new to sushi or prefer vegetarian options, this is an easy starting point-cool, crunchy, and very snackable.

Our Avocado Roll is all about creamy texture and gentle flavor. We slice ripe avocado and roll it snugly in vinegared rice and nori, letting the natural richness speak for itself. It is a great match for guests who like mild, comforting sushi or want a vegetarian choice alongside more adventurous rolls. Try it with a seaweed salad or edamame for a simple, satisfying plate.

The Krab Roll is a classic for a reason. We roll tender krab stick with sushi rice and nori for a slightly sweet, savory bite that is very approachable-even if you are just getting into sushi. It is a great in-between option: more flavor than a veggie roll, lighter than spicy tuna. Order it alongside a California Roll or nigiri to build an easy, shareable platter at the bar or your table.

Our Ebi Roll features plump shrimp rolled with seasoned rice and nori for a clean, ocean-sweet flavor. The shrimp is cooked, so it is a comfortable choice for anyone unsure about raw fish, but still wants real sushi. It is a nice complement to tempura or miso soup, and it fits right into a mixed plate with California, salmon, or veggie rolls when you are sharing with the table.

We make our Salmon Roll with fresh, fatty salmon wrapped in seasoned rice and nori, sliced into bite-size pieces that almost melt as you eat them. The flavor is gentle yet full, perfect on its own or dipped lightly in soy with a bit of wasabi. If you enjoy salmon nigiri or sashimi, this roll gives you that same taste in an easy-to-share form.

Our Tuna Roll is a clean, straightforward way to enjoy fresh tuna. We roll strips of tuna with vinegared rice and nori for a classic bite that is all about the fish-no heavy sauces, just pure flavor. It is a great anchor for a sushi order, especially when paired with a Spicy Tuna Roll or yellowtail for variety. Simple, satisfying, and made to order at our bar.

The Spicy Tuna Roll is where we add a little heat. We chop fresh tuna, toss it with our house spicy mayo, then roll it with rice and nori for a creamy, gently fiery bite. It is not overwhelming-just enough warmth to keep you reaching for the next piece. This roll is a favorite with a cold beer or sake and pairs nicely with milder choices like cucumber or avocado rolls.

Our California Roll is the roll everyone can agree on. We combine krab, avocado, and cucumber, then wrap it in seasoned rice and nori for a balanced bite-creamy, crunchy, and a touch sweet. It is perfect for kids, sushi beginners, or anyone building a platter to share. Many guests start with this roll, then branch out into our signature creations once they are hooked.

We build our Yellowtail Roll with fresh Hamachi and crisp cucumber, wrapped in seasoned rice and nori. The fish has a buttery, clean flavor that pairs beautifully with the cool crunch of cucumber. It is a great choice if you enjoy yellowtail nigiri but want something easy to share. Add a squeeze of lemon or a dab of wasabi to bring out the delicate richness.

Our Philly Roll is a nod to sushi comfort food. We roll silky salmon with cream cheese and avocado, then wrap it in rice and nori for a smooth, rich bite. The texture is lush, the flavors familiar, and it is especially good for guests who like smoked or cooked-style fish. Pair it with a lighter cucumber roll or a wakame salad to keep your plate nicely balanced.

The Shrimp Tempura Roll is all about crunch and contrast. We tuck hot, crispy tempura shrimp into rice and nori with cool avocado or cucumber, then slice it so every piece has that satisfying snap. A drizzle of eel sauce on the side is our favorite way to enjoy it. This roll is a natural match with other tempura appetizers or a bowl of ramen from our kitchen.

Our Mexican Roll brings a little extra kick to the sushi bar. We use spicy fish and creamy avocado, rolled with rice and nori, for a bold, chili-tinged bite. It is still balanced-not blow-your-head-off hot-but lively enough to stand out on a mixed platter. If you like Spicy Tuna Rolls and enjoy a bit of fusion flair, this one is an easy choice.

The Eel Roll features tender grilled unagi wrapped with sushi rice and nori, often paired with avocado or cucumber for balance. We glaze the eel with a sweet-savory sauce that caramelizes slightly, giving each bite a deep, comforting flavor. It is a favorite for guests who enjoy richer sushi and pairs beautifully with a warm bowl of miso or green tea.

Our Spider Roll turns soft-shell crab into a sushi star. We fry the crab until the shell is delicately crisp, then roll it with cucumber, avocado, and rice, finishing with a drizzle of eel sauce. You get crunch, sweetness, and that distinct crab flavor in every slice. It is a great "treat yourself" roll and always looks impressive on the plate when you are sharing.

The Salmon Skin Roll is made for texture lovers. We crisp the salmon skin until it crackles, then roll it with rice, nori, and usually cucumber or scallion for freshness. The result is smoky, savory, and crunchy all at once. Order it alongside a classic Salmon Roll to enjoy both the delicate fish and the deeper, grilled flavor in the same meal.

Our Spicy Salmon Roll blends fresh salmon with our house spicy mayo for a creamy, gently heated filling, then wraps it in rice and nori. The salmon stays soft and rich, while the chili adds just enough kick to wake up your palate. It is a natural partner to a Spicy Tuna Roll or a milder avocado roll when you want a good mix of flavors at the table.

Our Fried Rice is that simple, satisfying bowl you can count on. We toss fluffy rice in a hot wok with egg, onion, peas, carrots, and scallions so every grain picks up flavor and a little smoky char. It is great on its own when you want something comforting, or as a side to share with the table alongside curry, teriyaki, or one of our noodle dishes. Add your favorite protein at the table with a skewer of yakitori or some tempura for an easy custom meal.

Unagi Don is our comfort dish for eel lovers. We glaze tender grilled eel with a sweet soy reduction, then lay it over a warm bed of steamed rice so the sauce soaks into every bite. A sprinkle of sesame seeds adds nuttiness and a bit of texture. It is rich without feeling heavy, and pairs nicely with a side of miso soup or wakame salad. If you enjoy unagi nigiri, this rice bowl gives you more of everything you like in one satisfying bowl.

Our Orange stir-fry leans into bright, citrusy flavor. We sauté pineapple, bell pepper, onion, and broccoli, then coat everything in a fragrant orange sauce that is lightly sweet with a gentle tang. You choose the protein-chicken, shrimp, tofu, or beef-and we cook it to order so the vegetables stay crisp-tender. It is a great pick if you like a balance of savory and fruity notes, and it sits beautifully next to a scoop of jasmine rice or a shared plate of spring rolls.

We make our Red Curry the way we like to eat it at home: full of flavor, with a little heat that blooms as you go. The coconut-based broth carries Thai red chili, garlic, and herbs, surrounding tender vegetables and your choice of protein. Spoon it over jasmine rice to catch every bit of sauce, or pair it with a lighter starter like wakame salad. If you enjoy dishes with both spice and creaminess, this curry is a reliable favorite from our Thai side of the menu.

Our Curry stir-fry is a great option when you want those Thai curry flavors without a full bowl of sauce. We quickly sauté broccoli and bell pepper with your choice of protein, then toss everything in a fragrant curry glaze that clings to each bite. It is flavorful, a little spicy, and still light enough to pair with other dishes on the table. Add jasmine rice to soak up the extra sauce, or order it alongside a noodle dish for a satisfying mix of textures.

Mongolian Beef on our menu is all about tender meat and a glossy, savory sauce. We stir-fry sliced beef with onion and scallion over high heat, then finish it in a sweet-savory Mongolian sauce that lightly caramelizes on the edges. The result is beef that is both juicy and deeply seasoned. It is especially good with steamed jasmine rice or fried rice to catch the extra sauce. If you enjoy classic beef stir-fries, this one hits those familiar, comforting notes.

Our Chicken Fried Rice starts with fragrant jasmine rice, cooked and cooled so it can stand up to the heat of the wok. We toss it with tender pieces of chicken, mixed vegetables, and egg until everything is lightly seared and seasoned. You get a full meal in one bowl-protein, veggies, and rice-with just enough wok-char to keep each bite interesting. It is an easy choice when you want something filling but not too heavy, and it pairs nicely with a small soup or salad.

Crab Fried Rice is where we let the seafood shine. We take wok-fried rice with egg, onions, peas, carrots, and scallions, then fold in sweet crab so you taste it in every bite instead of just on top. The heat of the pan brings out the aroma without drying the meat. It is rich but still light enough that you can share an appetizer or a roll alongside. If you like our other fried rice dishes and want something a bit more special, this is the one to try.

Kani Naruto is our rice-free, cucumber-wrapped roll for when you want something light but still full of flavor. We roll krab, avocado, and masago inside thinly sliced cucumber, then cut it into cool, juicy rounds. It is great for low-carb eaters or anyone who loves the crunch of fresh cucumber with the sweetness of seafood. Try it before diving into the heartier rolls.

Our Sake Naruto wraps salmon, avocado, masago, and a touch of cream cheese in thin ribbons of cucumber instead of rice. You get rich, silky salmon and creamy textures balanced by crisp, refreshing cucumber in every bite. It is lighter than a traditional roll but still feels indulgent. Many guests order this alongside a poke bowl or sashimi for a fresh-feeling spread.

Tekka Naruto is a bright, rice-free roll built for tuna lovers. We wrap fresh tuna, avocado, and masago in paper-thin cucumber for a cool, clean bite that skips the rice entirely. The cucumber adds crunch, the avocado softens each mouthful, and the masago gives a little pop of briny flavor. It is an easy add-on if you are watching carbs or just want something extra refreshing.

Our Drunken Noodles are for guests who like a little fire in their food. We stir-fry wide rice noodles with egg, fresh vegetables, and basil in a garlic chili sauce that clings to every strand. You choose the protein, and we cook it quickly so it stays tender while the edges of the noodles pick up wok-char. The basil and chili together bring a fragrant heat that builds as you eat. It is hearty, spicy, and especially good with a cool drink on the side.

Yakisoba is our Japanese-style stir-fried wheat noodle dish, built for people who enjoy sweet-savory flavors. We toss springy noodles with vegetables and your choice of protein, then finish everything in a house yakisoba sauce that caramelizes slightly on the hot pan. The result is saucy in all the right ways, with just enough char to keep it interesting. It is filling without being too heavy, and pairs nicely with lighter starters like edamame or seaweed salad.

Pad See Ew is the milder cousin to Drunken Noodles, with more focus on the noodles themselves. We stir-fry wide rice noodles with egg and broccoli, then coat them in a rich, slightly sweet soy-based sauce. You pick the protein, and we cook it quickly so it stays tender while the noodles absorb all that flavor. It is comforting, a bit smoky from the high heat of the wok, and great for anyone who prefers depth and savoriness over chili heat.

Our Yaki Udon features thick, chewy Japanese udon noodles wok-tossed with broccoli, cabbage, carrot, onion, and scallion. The noodles soak up a savory sauce while still keeping their pleasant bite, and the vegetables add crunch and sweetness. Choose your protein to turn it into a full meal, or enjoy it alongside sushi and small plates. If you like hearty noodle dishes with a lot of texture, this stir-fry is one you will come back to again.

Our Tonkotsu Ramen is the bowl we reach for when we want pure comfort. We simmer pork bones for hours until the broth turns silky and full of flavor, then ladle it over springy ramen noodles. On top, you get tender slices of chashu, bamboo shoots for a gentle crunch, and a soft-boiled egg with a rich, custardy center. It is hearty enough to be a full meal on its own, especially with a side of steamed vegetables or extra noodles if you like your bowl loaded.

Miso Ramen is where savory and cozy meet. We blend miso into a slow-cooked broth so it is deep and nutty without feeling heavy, then pour it over ramen noodles that hold onto every bit of flavor. Sweet corn and crisp bean sprouts add texture, while marinated pork brings just the right richness. It is a great option when you want something satisfying but lighter than our tonkotsu-still a full, warming bowl, especially when paired with a simple side like edamame or a small salad.

When you want heat, our Spicy Ramen does the job. We start with a savory broth and build layers of chili, garlic, and spice, then add ramen noodles that soak it all up. Tender pork, mixed vegetables, and a drizzle of chili oil give every bite depth and warmth. You can always ask us to adjust the spice level, from a gentle kick to bold and fiery. A cold drink-like green tea or Thai iced tea-makes a perfect cooling partner at the table.

Our Vegetable Ramen is a comfort bowl that stays on the lighter side. We craft a clear, flavorful vegetable broth, then add ramen noodles, tofu, and a mix of fresh vegetables cooked just until tender. Every spoonful has clean, savory flavor without any meat, so it is an easy choice for vegetarians or anyone wanting a break from heavier dishes. Pair it with a seaweed salad or steamed vegetables and you have a satisfying, plant-forward meal that still feels like classic Japanese ramen.

Our Wakame Salad is clean, refreshing, and a nice break between richer bites of sushi or fried items. We use marinated seaweed that is naturally tender and slightly briny, then finish it with sesame and a light dressing for a gentle crunch and nutty aroma. It is a small dish, but it wakes up your palate and adds a bit of color to the table. Many guests like to pair it with a sashimi set or ramen to bring a bright, ocean-kissed note to the meal.

The Amimoto Salad is a house favorite when you want something fresh with a touch of seafood. We layer krab and creamy avocado over a bed of spring mix, then dress it with our house-made dressing-balanced, lightly tangy, and just rich enough to tie everything together. It is generous enough to enjoy as a light lunch, or to share before sushi and hot dishes arrive. If you are looking for a salad that still feels like part of a Japanese meal, this is a good pick.

Our Spicy Beef Salad brings the brightness of Thai flavors to the table. We toss sliced beef with onion and scallion, then dress it in a zesty lime-based sauce that carries chili heat, a bit of salt, and a clean citrus snap. Served slightly warm, it eats like a light main course or a bold starter to share. It pairs especially well with jasmine rice or a milder noodle dish if you want to balance the spice while still enjoying those hot-and-sour notes.

Our Salmon Sashimi (3) is all about clean, buttery flavor. We slice three thick pieces from fresh salmon fillets, then plate them simply so you can enjoy the natural richness with just a touch of soy and wasabi. It is an easy add-on if you already have rolls on the table but want a taste of pure sashimi, or a light starter before a bowl of ramen or a cooked entrée. Sometimes three perfect bites are exactly enough.

Escolar Sashimi (3) brings a luxurious, melt-in-your-mouth texture to your plate. We cut three smooth, silky slices and serve them chilled so the fish stays firm yet tender. The flavor is mild and slightly creamy, making it a nice contrast to brighter, leaner sashimi like tuna or yellowtail. Order it alongside another sashimi choice if you enjoy comparing textures, or pair it with a simple roll and miso soup for a small, refined meal.

Our Tuna Sashimi (3) showcases the deep, clean taste of fresh tuna in its purest form. We slice three generous pieces, keeping the cut thick enough so you feel the meaty texture with each bite. A quick dip in soy and a hint of wasabi are all you need. It is ideal as a starter while you wait for ramen, or as a simple companion to classic rolls like salmon or California when you want a bit more protein without filling up on rice.

Sweet Shrimp Sashimi (3) highlights the natural sweetness of ebi served raw. We carefully prepare three pieces so the texture stays tender and slightly creamy, then plate them with the head if available for a traditional touch. The flavor is delicate, with a gentle, ocean-sweet finish that pairs beautifully with a sip of cold sake. Add this to a sashimi set if you enjoy trying specialties you do not see everywhere.

Our Scallop Sashimi (3) is soft, silky, and just a little bit sweet. We slice three pieces from fresh sea scallops and serve them cool so the texture stays velvety. A light brush of soy or a sprinkle of citrus is all it needs. This is a favorite for guests who like subtle, refined seafood rather than bold flavors. Try it alongside richer picks like eel or salmon to really appreciate how gentle and creamy good scallop can be.

Ikura Sashimi (3) is for those who love the pop of salmon roe. We spoon three mounds of bright orange eggs onto small bases so you can pick them up easily, then garnish them lightly. Each bite bursts with briny, buttery flavor that lingers on the palate. It is a wonderful contrast to sliced fish sashimi on the same plate and pairs especially well with a simple bowl of sushi rice or a warm miso soup on the side.

Our Yellowtail Sashimi (3) features hamachi cut into three clean, firm slices with a touch of natural richness. The flavor sits somewhere between tuna and salmon-mild, slightly buttery, and very smooth. We like to serve it with a thin slice of jalapeño or a bit of citrus if you enjoy a little brightness. Add this to your order when you want something classic from the sushi bar that still feels a bit special.

Octopus Sashimi (3) brings a pleasantly chewy bite and subtle ocean flavor. We simmer the octopus until tender, then chill and slice it into three neat pieces that hold their shape on the plate. A quick dip in soy with a touch of wasabi or ponzu really brings out its character. It is a great choice if you enjoy textural variety in your sashimi, especially next to softer fish like salmon or escolar.

Our Squid Sashimi (3) offers a smooth, slightly firm texture with a clean, mild taste. We score and slice the squid so each of the three pieces is easy to bite and not rubbery, then serve it simply with soy and wasabi on the side. This is a good pick for adventurous eaters who appreciate subtle flavors and interesting textures. Pair it with richer items like tuna or eel to balance your sashimi plate.

Shrimp Sashimi (3) gives you three chilled pieces of carefully prepared shrimp with a light, sweet flavor. We peel, butterfly, and arrange them so they are easy to pick up and dip, keeping the texture firm but tender. It is an approachable sashimi choice if you are newer to raw fish, and it sits nicely next to classic rolls or nigiri. Add it to round out a sashimi set without overpowering the rest of your plate.

Our Mackerel Sashimi (3) features saba, an oilier fish with a bold, savory taste and silky texture. We cure and slice three pieces to bring out its natural richness while keeping the flavor balanced. If you like stronger, more pronounced seafood notes, this is a must-try. It pairs well with a bowl of rice, pickled ginger, and a clean-tasting soup, creating a traditional style meal that really lets the fish shine.

Sweet Egg Sashimi (3) is our tamago served sashimi-style: three slices of layered, slightly sweet Japanese omelet. The texture is soft and custardy, with a gentle flavor that kids and adults both enjoy. It is perfect if you want something mild as part of a larger sashimi spread or a touch of sweetness alongside savory fish. This is also a nice bridge item for guests who are still getting comfortable with raw seafood.

Our Krab Sashimi (3) gives you three chilled portions of delicately seasoned crab-style meat, arranged simply so you can enjoy the flavor on its own. It is light, slightly sweet, and very approachable, especially for guests who are curious about sashimi but prefer cooked seafood. Pair it with a California Roll and miso soup for a comforting, familiar set, or add it next to raw fish sashimi for contrast in both taste and texture.

Eel Sashimi (3) showcases unagi in a way you may not see often. We slice three pieces of grilled eel and serve them without rice, letting the smoky, sweet soy glaze and tender texture stand on their own. The flavor is rich and satisfying, making this a great choice if you usually order eel rolls and want to try it in a more focused style. Enjoy it with a little sushi rice or as a bold accent on a shared sashimi plate.

We treat Jasmine Rice as more than a side-it is the soft, fragrant base that ties your plate together. We steam it so each grain stays light and separate, with that gentle floral aroma you expect. Pair it with our Thai curries, basil stir-fries, or crispy garlic dishes to soak up every bit of sauce. If you like to mix bites of sushi or grilled meats over warm rice, this is the simple, comforting choice that makes the rest of your meal shine.

Our Sushi Rice is the foundation of everything we do at the sushi bar. We season each batch with just the right balance of rice vinegar, sugar, and salt, then cool it carefully so every grain stays glossy and tender. Order a side when you want to turn sashimi into your own rice bowl, stretch a sushi set a little further, or share extra bites with the table. It is a small addition that gives you that true sushi-bar experience.

These plain Ramen Noodles are perfect when you want to build your own comfort bowl. We cook them to a springy, slurpable texture, ready to drop into any broth or enjoy on the side. Add them to our noodle soup for extra heartiness, share with the table so everyone can taste the ramen, or keep them simple for kids who like mild flavors. However you use them, they bring that classic ramen chew you are craving.

Our Udon Noodles are thick, chewy, and incredibly satisfying. We prepare them so they stay bouncy and smooth, ideal for soaking up broth or stir-fry sauce. Order a side to bulk up your noodle soup, split between friends who want "just a few bites," or keep them plain for a simple, comforting bowl. If you enjoy hearty texture and a gentle wheat flavor, these noodles are an easy upgrade to your meal.

Steamed Vegetables are our clean, light counterpoint to rich sauces and fried dishes. We steam a fresh mix until just tender, so the colors stay bright and the crunch is still there. Add them to balance out a curry, ramen, or fried rice, or keep them as a simple option for anyone eating lighter. They are also an easy way to turn one of our rice bowls or noodle plates into a more rounded, veggie-forward meal.

This 1.5 oz Sauce side is just right when you want a little extra flavor on the table. Use it to add more kick to dumplings, drizzle over rice or noodles, or share for dipping tempura and rolls. Whether you are the "extra sauce, please" person or splitting dishes and want your own portion, this small cup lets you fine-tune every bite without overwhelming the plate.

Our Arigato Roll is the over-the-top fried roll we recommend when you want rich, crunchy, and a little bit sweet. We layer salmon, tuna, and buttery escolar with mango, masago, and cream cheese, wrap everything in soy paper, then lightly fry it until the outside is crisp and the center stays soft. A drizzle of eel sauce and spicy mayo ties it all together. It is a great "share first, order more later" roll for the table, especially alongside something cleaner like nigiri or sashimi.

The Tsunami Roll is all about texture and flavor hitting at once. We start with a classic shrimp tempura roll-hot, crisp shrimp with cool cucumber and rice-then load the top with fried krab, creamy avocado, eel sauce, and spicy mayo. Every bite has crunch, creaminess, and a gentle heat. It is a fun choice if you like cooked rolls and want something bold without going to raw fish. Pair it with miso soup or edamame and you are set.

Our Ryu Roll is for guests who love eel and want it front and center. We roll tender unagi with cucumber and avocado for a balance of smoky, fresh, and creamy. Then we crown it with more unagi, bright masago, and a glossy eel sauce. The result is a rich, slightly sweet roll with just enough crunch from the cucumber to keep it light. Order this when you want something deeply savory that still eats clean and elegant.

The Spider Roll is our crunchy soft-shell crab roll that eats like a full meal. We tuck freshly fried soft-shell crab into a roll with cucumber, avocado, and a bit of spring mix, so you get crisp shell, tender meat, and cool vegetables in every bite. Tempura flakes on top add extra crunch, while eel sauce brings a sweet-savory glaze. It is a great bridge roll for anyone moving from cooked sushi toward more adventurous choices.

Our Konnichiwa Roll feels cozy and rich, like warm sushi comfort food. We bake salmon with cream cheese, cucumber, and tempura flakes inside the roll so the filling turns melty and crisp at the same time. On top, we fan slices of avocado and finish with eel sauce and spicy mayo. It is a satisfying, fully cooked roll that still shows off classic Japanese flavors, perfect for guests who prefer their seafood baked rather than raw.

The Yakuza Roll leans into sweet, creamy, and crunchy. Inside, we roll krab, cream cheese, and ripe mango with tempura flakes for a light crisp bite. Then we layer a warm krab mix over the top and finish with eel sauce and spicy mayo. The mango's natural sweetness keeps the sauces from feeling heavy, so the roll stays balanced. It is a fun choice for those who enjoy playful, cooked rolls with a little sweetness.

Our Hirochima Roll starts with a familiar California Roll and turns it into something decadent. We take that base of krab, avocado, and cucumber, then blanket it with a baked topping of scallop, salmon, and krab mix. The seafood gets lightly browned and bubbly, then dressed with spicy mayo for a gentle kick. It is warm, creamy, and layered with flavor-great for sharing or for anyone who prefers baked sushi but still wants variety in one roll.

The Samurai Roll is simple on paper and big in flavor. We roll shrimp tempura so you get hot, crispy shrimp wrapped in seasoned rice and nori, then pile real crab meat across the top. A generous drizzle of eel sauce adds a sweet, smoky finish that ties the seafood together. Because everything is cooked, it is a comfortable pick for guests new to sushi, but it still feels special enough for longtime regulars.

Our Shinkansen Roll is bright, fresh, and a little spicy-like a fast train of flavor. Inside, we pack spicy krab with cucumber and avocado for a cool, creamy crunch. On top, we lay seared salmon so you get that lightly charred edge, then spoon over a fresh mango salsa. The fruit, heat, and smokiness play off each other nicely. This is a great roll if you enjoy a mix of cooked and raw textures with a tropical twist.

The Sendai Roll is for those who like a little heat with their fish. We roll yellowtail, jalapeno, and crispy salmon skin inside for a mix of tender, spicy, and crunchy. Then we add more yellowtail on top and brush it with eel sauce to bring a touch of sweetness. Every bite has a gentle chili kick, balanced by the richness of the fish. It pairs especially well with a cold beer or a light sake.

Our Niji Roll-"rainbow" in Japanese-takes a California Roll and dresses it up with assorted raw fish across the top. You still get the comfort of krab, avocado, and cucumber inside, but each slice shows off a different piece of fish, like tuna and salmon, for color and variety. It is an easy way to enjoy sashimi-style toppings without committing to a full plate of raw fish, and it looks beautiful at the center of the table.

The Sakura Roll is built for guests who love spicy tuna and want even more seafood layered on top. We start with a spicy tuna and cucumber roll, then add slices of escolar and Hamachi, a sprinkle of tempura flakes, and a drizzle of spicy mayo. You get heat, crunch, and the buttery textures of both white fish in one bite. It is a good pick when you want something bolder than a basic spicy tuna roll.

Our Sumo Roll trades seaweed for a base of crispy rice, giving you a completely different sushi texture. We press and fry sushi rice until it is golden and crunchy, then top it with a mix of assorted fish, tempura flakes, masago, and our house sauce. Each square is like a mini, loaded bite-crisp underneath, silky and savory on top. It is a fun, shareable option to start the meal or to mix in with traditional rolls.

The Ichiban Roll keeps things focused on tuna and spice. We roll spicy tuna with cucumber for a clean, refreshing crunch, then add more tuna across the top so you really taste the fish. A drizzle of kimchi sauce brings a tangy, chili-forward heat that lingers without overwhelming the roll. If you already love spicy tuna, this is the next step-a little deeper in flavor, with that extra kick from the sauce.

Our Shogun Roll is a generous, fish-forward roll that still feels approachable. Inside, we tuck crab meat, cucumber, and avocado for a creamy, refreshing base. Across the top, we layer assorted fish-often including favorites like tuna and salmon-so each piece gives you a slightly different bite. It is a strong choice if you want a mix of textures and colors on one plate without going too heavy on spice or sauces.

The Nippon Roll brings together crunchy shrimp tempura and spicy tuna in one stacked roll. We start with shrimp tempura, avocado, and cucumber inside, then crown it with a layer of spicy tuna, masago, and tempura flakes. A final drizzle of eel sauce and spicy mayo ties everything together with sweet heat. It is a crowd-pleaser for guests who like both cooked and raw elements-and want a roll that feels generous and satisfying.

We prepare Miso Soup the classic way: a warm, savory broth built from soy and seaweed, with soft cubes of tofu and sliced scallion. It is simple, but it sets the tone for a Japanese meal and gently warms you up without filling you. Many guests like to start every visit with a cup alongside a sushi roll or sashimi, and it also pairs nicely with rice bowls. If you are new to Japanese cuisine, this is an easy, comforting introduction to those flavors.

Our Wonton Soup is a clear, comforting broth built around tender chicken-filled wontons. We add bok choy and scallions for freshness and a bit of crunch, letting the flavors stay clean rather than overly salty. It is a soothing bowl when you want something light, or a nice contrast next to stir-fries and fried appetizers. The wontons are hand-folded so each bite gives you a balance of delicate wrapper, savory filling, and warm broth.

Tom Kah Gai is our Thai coconut chicken soup with a gentle balance of sour, salty, and creamy. We simmer chicken in a coconut milk broth scented with herbs and chili, then finish it with scallions for freshness. You get warmth from the spice, but also richness from the coconut, so it is both soothing and bright. It pairs beautifully with jasmine rice or a shared curry, and it is a nice choice if you want something a bit more aromatic than a clear soup.

We make Tom Yum Goong with a clear, hot-and-sour broth that wakes up your palate right away. Shrimp and scallions simmer in a fragrant base built from chili, citrus, and herbs, giving you a mix of heat and tang in every spoonful. It is light but full of flavor, perfect before a curry or noodle dish. If you enjoy soups with a bit of a kick and clean, sharp notes rather than creaminess, this Thai classic belongs on your table.

Our Tom Yum Soup is the fuller, more aromatic take on the hot-and-sour favorite. We build a bright, tangy broth with lemongrass and herbs, then add shrimp, mushrooms, and chili so you get spice, citrus, and earthiness together. It is bold without being heavy, which makes it a good partner for fried starters or milder rice dishes. On cooler days-or when you just want something to clear your head a bit-this is the soup we reach for in our own kitchen.

This version of Tom Kha Gai leans into the creamy side of Thai soups. Coconut milk, galangal, and spices simmer together to make a fragrant broth, then we add chicken and mushrooms so every spoonful has substance as well as flavor. A touch of lime keeps it from feeling too rich. It is a great choice if you enjoy the idea of a comforting chicken soup but want more aroma and gentle heat. Pair it with jasmine rice or a small salad for a satisfying light meal.

The Nigiri Classic is our everyday sushi set, perfect when you want variety without overdoing it. You get five pieces of chef-selected nigiri, each one a slice of fresh seafood draped over seasoned sushi rice, plus a California Roll for something familiar and easy to share. We round it out with a warm bowl of miso soup so you start your meal with a soothing sip. It is a balanced plate for one, or a nice way to split and sample alongside another roll.

Our Nigiri Deluxe is for nights when you are in the mood to linger over sushi. Twelve pieces of chef-chosen nigiri let us showcase what looks best that day-tuna, salmon, yellowtail, and more-each formed over lightly seasoned rice. A California Roll adds a comforting classic to the mix, and a bowl of miso soup comes on the side. This set is generous enough to be a full dinner for one sushi lover or shared as the centerpiece of the table with a few appetizers.

The Sashimi Classic lets the fish take center stage. We plate ten pieces of chef-selected sashimi-no rice on top, just clean, precise cuts of seafood arranged with a side of sushi rice. It is a great choice if you enjoy pure flavor and texture without fillings or sauces getting in the way. A warm miso soup completes the set, so you can alternate between a comforting sip and cool, fresh bites of fish for a simple, focused sushi experience.

When you really want to explore what our sushi bar can do, the Sashimi Deluxe is the way to go. Eighteen pieces of chef-selected sashimi give you a broad range of fish and shellfish, sliced and arranged over a bed of sushi rice. This is the platter we love to send out for special occasions or for guests who trust us to choose the best of what is in season. A bowl of miso soup comes alongside, making it a full, lingering meal for one or a beautiful plate to share.

Our Sashimi App is a chef's choice of six slices of fresh fish, carefully cut and arranged for a clean, simple start to your meal. It is a nice way to taste what is shining at the sushi bar that day without committing to a full set. Enjoy it with a side of soy, wasabi, and a sip of hot green tea.

Tuna Cracker layers spicy tuna, creamy avocado, and masago over a base of crispy sushi rice. You get crunch, heat, and richness in each bite, with the roe adding a light pop of flavor. It is a fun, shareable appetizer if you like bold tuna dishes but want something different from a traditional roll.

For our Tuna Tataki, we quickly sear the outside of the tuna, leaving the center ruby and tender, then slice it thin and serve it with bright ponzu. The citrus-soy sauce cuts through the richness and keeps each bite refreshing. It is a beautiful choice if you enjoy sashimi but want a touch of smokiness and warmth.

Tuna Salsa starts with a crisp wonton chip, then we pile on fresh tuna, jalapeño, mango, and onion with a zesty salsa-style sauce. You get sweet, heat, and acidity in one crunchy bite. It is a playful appetizer for those who like a little spice and enjoy mixing classic sushi flavors with something unexpected.

Our Salmon Carpaccio is thinly sliced salmon arranged with cherry tomatoes and a bright mango salsa, then finished with a drizzle of truffle oil. The dish balances rich and fresh-silky fish, sweet fruit, and a gentle earthiness from the truffle. It is light enough to start your meal, but flavorful enough to remember.

We love serving salmon nigiri when you want clean, pure flavor in just a couple of bites. Two slices of buttery salmon are laid over hand-formed sushi rice that we season lightly so the fish stays center stage. Each piece is brushed with just enough soy to shine, ready for a dab of wasabi or a quick swipe through your own sauce. It is a simple order, but it is the kind of simple that lets you really taste how fresh our fish is.

Our escolar nigiri is for those who enjoy rich, silky fish. We slice two generous pieces of escolar and set them over warm, seasoned rice so you feel that contrast of cool fish and tender grains in every bite. The texture is almost creamy, with a clean finish that pairs nicely with a sip of green tea or sake. If you already know tuna and salmon and want something a little more indulgent, this is a great next step.

Tuna nigiri is a must on any sushi plate, and we treat it with respect. We cut two lean, ruby-red slices and place them over small ovals of seasoned rice shaped by hand at the bar. The result is firm yet tender, with that classic ocean flavor that keeps tuna lovers coming back. Order it on its own for a quick snack, or add it to a mix with salmon and yellowtail for a simple chef-style tasting.

Sweet shrimp nigiri gives you a different side of seafood: delicate, cool, and naturally sweet. We serve two pieces, carefully prepared and set over our vinegared rice so the sweetness of the shrimp plays against the gentle tang of the rice. The texture is soft with just a little snap as you bite. It is especially nice alongside richer choices like eel or salmon, adding a light, almost dessert-like note to your sushi plate.

Scallop nigiri is all about tenderness. We slice fresh scallops into two plump pieces and nestle them onto seasoned sushi rice, sometimes adding a tiny touch of citrus or sauce by request to bring out their natural sweetness. The texture is soft and silky, almost melting as you eat. If you enjoy sweeter seafood like sweet shrimp, this is a perfect companion piece and a gentle way to explore more of the raw bar.

Ikura nigiri brings a burst of flavor to the table. We spoon bright salmon roe over small beds of rice wrapped with a strip of nori, giving you two pieces that pop with every bite. The eggs are briny and rich, with a touch of natural oil that coats the palate in the best way. It is an ideal contrast to milder nigiri like salmon or escolar and pairs beautifully with a crisp, cold drink.

Our yellowtail nigiri (hamachi) is a favorite with regulars for its balance of richness and clean finish. We cut two smooth slices, slightly marbled, and place them over hand-pressed sushi rice so each bite feels precise and satisfying. There is a gentle sweetness, a hint of ocean, and a texture that falls between firm tuna and soft salmon. If you are building a classic nigiri lineup, this belongs right beside tuna and salmon on the plate in Punta Gorda.

Octopus nigiri offers a pleasantly chewy bite for those who like a bit of texture. We slice the cooked octopus thin, scoring it so it stays tender, then lay two pieces over seasoned rice. The flavor is mild and slightly sweet, picking up whatever soy or wasabi you add. It is a great way to break up softer textures like salmon and scallop on your sushi platter and adds a traditional touch to the selection.

Squid nigiri is a classic for guests who enjoy a firmer, slightly chewy seafood. We prepare two pieces of lightly scored squid and drape them over warm sushi rice so each bite has contrast but still feels delicate. The flavor is clean and subtle, making it a nice canvas for a hint of soy or a small brush of citrus. Add it to a mixed nigiri order when you want something traditional with a bit of bite.

Shrimp nigiri is a great starting point if you are newer to sushi. We use cooked shrimp, butterflied and arranged over seasoned rice to create two tidy pieces with a gentle snap and mild, sweet flavor. Because it is cooked, it feels familiar, but the hand-pressed rice and careful presentation give it that true sushi-bar feel. Pair it with a California Roll or tamago for an easy, approachable plate.

Our mackerel nigiri (saba) brings a richer, more savory flavor to your sushi order. We marinate the fish in a light, traditional style to highlight its natural oiliness, then slice two pieces and place them over vinegared rice. The result is bold, slightly tangy, and very satisfying if you enjoy stronger seafood. It is especially good with a bit of pickled ginger between bites to refresh your palate.

Sweet egg nigiri, or tamago, is the comfort food of the sushi bar. We make a layered Japanese omelet that is lightly sweet and savory, then cut it into neat slices and place them over sushi rice for two pieces that adults and kids both love. The texture is soft and custardy, with no raw fish at all, so it is perfect for cautious eaters. Order it alongside shrimp or krab to round out an easygoing sushi plate.

Our krab nigiri gives you the flavor of a California Roll in a simple two-bite form. We place chilled krab stick over hand-formed rice and secure it with a thin band of seaweed, creating two pieces that are mild, slightly sweet, and very satisfying. It is a great add-on for anyone who prefers cooked seafood or wants something familiar to balance more adventurous choices like ikura or mackerel.

Eel nigiri, or unagi, is one of the most comforting bites on our menu. We grill the eel until it is tender, then glaze it with a warm, sweet-savory sauce before setting two pieces over seasoned rice. The combination of smoky, caramelized edges and soft interior makes it feel almost like barbecue on rice. It is fully cooked, rich, and a great bridge for guests moving from cooked rolls into the world of nigiri.

Una-Don is comfort in a bowl: grilled eel laid over warm sushi rice and brushed with a glossy, sweet-savory sauce. The unagi is tender and slightly smoky, soaking into the seasoned rice underneath. We like to garnish it simply so the eel can shine. This is a great choice when you want the flavor of eel sushi in a more filling, spoon-friendly form.

Tekka-Don showcases fresh tuna over a bed of seasoned sushi rice. We slice the tuna and arrange it neatly, then add small garnishes-like scallion or sesame-to highlight the fish without overpowering it. Every bite gives you that clean, ocean-bright flavor balanced by slightly vinegared rice. It is a favorite for guests who usually order tuna sashimi but want a full meal in one bowl.

Sake-Don is our salmon rice bowl, built for those who cannot get enough of this fish. We layer slices of fresh salmon over sushi rice, then finish with light garnishes so the natural richness can stand out. The combination of cool salmon and warm, seasoned rice is simple but deeply satisfying. Add miso soup or a wakame salad to turn it into a complete set.

Our Poke-Don takes the poke concept and gives it a sushi-bar polish. We marinate bite-size cuts of fresh fish with a light soy-based dressing, add toppings like avocado, seaweed, or masago, and serve everything over sushi rice. You get color, texture, and bright flavor in every spoonful. It is a great option when you want something casual, filling, and a little different from traditional rolls.

Chashu-Don is all about braised pork belly and rice. We slice tender, slow-cooked chashu and lay it over warm sushi rice, letting the savory glaze soak into every grain. The pork is rich and soft with just enough caramelization at the edges. It is a hearty bowl that pairs nicely with a light side-think edamame or a small salad-when you are in the mood for something deeply satisfying.