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Crispy Shrimp Salmon Specialty Roll - 12

Yuzu Tempura Roll - 12

Seared Ahi Tuna Tataki - 12

Salmon Tuna Crab Specialty Roll - 13

SPECIALS STARTING OCTOBER 12

Tuna Poke with Tempura Egg - 12

PAST WEEKEND SPECIALS (Not Available Currently)

Baby Kale Noodles with Sesame Dressing Salad
Beef Bowl (Gyudon)
Beef Tataki
Beef Yakitori
Braised Miso Pork
Chicken Karaage
Chicken Katsu
Chicken Katsu Curry
Chicken Udon
Chirashi
Crab Hand Roll
Crab Onigiri
Crispy Shrimp Hand Roll
Crispy Sweet Potatoes w/Miso Sauce
Fish Cake Onigiri
Fried Ramen w/Pork Cutlet
Fried Tofu w/Miso Sauce
Fried Tofu Pouches (Inari)
Hambugu
Hiroshima Style Okonomiyaki
Honey Glazed Sweet Potato
Ikayaki (Squid Savory Pancake)
Kyoto Style Pork Gyoza
Mazemen (No Broth Ramen)
Musubi Onigiri
Natto Hand Roll
Osaka Style Okonomiyaki
Okonomi Style Fried Tofu
Okonomi Style Sweet Potatoes
Okonomi Style Pork Gyoza
Pork Tonkatsu w/ Japanese Potato Salad
Salmon Bowl
Salmon Gyoza
Salmon Katsu
Seared Scallops
Seasoned Soft Boiled Egg
Sesame Crispy Tofu
Shiitake Mushroom Gyoza
Shogayaki (Ginger Pork)
Shoyu Tamago Onigiri
Shrimp Gyoza
Spam Musubi
Spicy Tuna Onigiri
Takoyaki
Tempura Shrimp
Temari Sushi
Tofu Gyoza
Tonjiru Udon Noodles Soup
Tuna Poke with Tempura Egg
Veggie Hand Roll
Wagyu Beef on Crispy Rice
Wagyu Ramen Burger
Yakisoba
Yakitori Salmon Balls
Yellowtail Tuna Poke
Yellowtail Tuna Traditional Roll

Silver Standards of Japanese Food Cooking Skills

Executive chef John Sugimura meets “SILVER” standards for his operation and management organization for "Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” by the Ministry of Agriculture, Forestry and Fisheries. At the Japanese Embassy in Washington, D.C., it's being referred to as "Japanese Cuisine Skills Certification Guidelines." Chef Sugimura meets Japanese nationality requirement and took lessons and acquired knowledge and skills regarding Japanese cuisine at a Japanese cooking institution and has practical experience in Japan. Chef Sugimura is skilled to uphold the values of traditional Japanese cuisine, known as washoku and is skilled to reverse widespread misperception that Japanese authorities would like to correct.

Japan takes its food seriously. And in 2013, washoku became one of only a handful of cuisines to be recognized by UNESCO as an Intangible Cultural Heritage. The new program isn't trying to squash creativity in the kitchen, but rather, it aims to highlight often-overlooked traditional nuances and practices. The certification system will also help diners identify Japanese restaurants where chefs and have undergone further culinary training in Japan — an option that, until fairly recently, wasn't available to most foreign chefs.

CRISPY SHRIMP RICE

CRISPY SHRIMP RADISH NOODLES

SEARED SALMON RICE CAKE (2 PIECES)

SEARED SALMON RICE

SEARED SALMON HAND ROLL

SPICY TUNA CRISPY RICE (2 PIECES)

SPICY TUNA HAND ROLL

TUNA POKE

SPICY TUNA ONIGIRI

SPICY CRAB ONIGIRI

GYOZA

OKONOMI GYOZA

SPECIALS STARTING OCTOBER 12

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Consuming raw tuna or undercooked salmon may increase your risk of food borne illness, yet increase your enjoyment of life and satisfaction of appetite.