Cauliflower, buffalo sauce, choice of blue cheese dressing or ranch

jack, cheddar, smoked gouda, cream, chili flake, brie, crispy shallot

crispy fried brussels, maple miso aioli, bonito flake

chefs mushroom mix, garlic, olive oil, chili flake, grilled bread

assortment of house pickled vegetables

market greens, garlic, white wine, olive oil

truffle oil, pecorino cheese, sea salt

russet and yukon potatoes, butter, cream

grilled a5 japanese wagyu striploin, maldon sea salt

grilled wagyu, maldon salt

marinated chicken thigh pieces fried crispy, wing sauce, spicy mayo. (cannot be made gluten free)

garlic, white wine, chili flake, olive oil, grilled bread

Braised and then crispy fried pork belly, mirin, soy, garlic, sesame seed, green onion (cannot be made gluten free)

citrus, aji amarillo & rocoto peppers, avocado, fresh wild caught albacore, house taro chips

(3) seared hokkaido scallops, lemon buerre-blanc

Sashimi grade salmon, toasted corn pico, artisan corn tortillas, garlic aioli, micro cilantro

Large tail on shrimp, buffalo style or sweet & spicy chili, with a side of ranch or blue cheese

tokyo-buffalo wing butter or sweet & spicy chili, with a side of ranch or blue cheese

wild arugula, herb roasted organic tomato, imported machego, white balsamic vinaigrette

herb citrus dressing, mixed greens, lardon, tomato, pecorino, house sourdough crouton, onion

caesar dressing, cherry tomato, shredded kale, pecorino cheese, house sourdough croutons

mixed greens, cherry tomatoes, shaved onion, herb citrus dressing

8oz a5 wagyu blend patty, special sauce, spring mix, tomato, cheese, bread & cie brioche bun, kosher dill pickle spear

8oz a5 wagyu blend patty, sautéed chef’s mushrooms, swiss cheese, garlic aioli, bread & cie brioche bun, kosher dill pickle spear

8oz a5 wagyu blend patty, truffle potato sticks, bacon jam, chèvre, arugula, bread & cie brioche bun, kosher dill pickle spear

skin-on jidori free range airline chicken breast, pan jus. Pictured is the entree.

6oz seared sushi grade salmon fillet, lemon buerre-blanc

grilled 16oz creekstone farms ribeye, compound butter

grilled half pound creekstone farms ribeye, compound butter

(3) seared hokkaido scallops, lemon buerre-blanc

skin-on jidori free range statler chicken breast, pan jus

6oz pan seared sushi grade salmon fillet, lemon buerre-blanc

grilled 16oz creekstone farms ribeye, compound butter

grilled half pound creekstone farms ribeye, compound butter

(3) seared hokkaido scallops, lemon buerre-blanc

Basque style cheesecake, berry compote

Same 1/2 lb a5 blend patty we serve our human customers

grilled a5 japanese wagyu striploin, maldon sea salt

grilled wagyu, maldon salt

6pc of Bakkafrost salmon, orange slices, yuzu kosho, Tajin, yuzu sweet-soy, rayu, fried leek, pink sea salt

bluefin tuna tartare, sushi rice, unagi, ikura, uzura, negi, shiso, ao-nori, sesame seeds, sweet-soy glaze.

Otoro is the fatty cut of tuna from the belly of the bluefin tuna, and is a popular cut for sushi and sashimi. It has a rich, creamy flavor, and a marbled texture that combines the feel of raw tuna sirloin with the fatty tissue from the belly. Otoro is soft pink with white lines and lots of oily lines, and has a surprisingly sweet taste. It's not commonly consumed outside of Japan, but is available in some specialized Japanese dining establishments in America and Europe.

Kurodai sashimi is a delightful dish that showcases the exquisite flavors of black sea bream. Kurodai, also known as black sea bream or Japanese snapper, is a prized fish in Japanese cuisine. The sashimi features thinly sliced pieces of the fresh fish, which is known for its firm yet tender flesh and delicate, sweet flavor. The sashimi is traditionally served raw, allowing diners to fully appreciate the natural taste and texture of the fish. It is often accompanied by soy sauce, wasabi, and thinly sliced green onions for added depth of flavor. Kurodai sashimi is a wonderful choice for seafood enthusiasts, offering a delicate and indulgent dining experience.

1 pc each ocean trout, scottish salmon, king salmon

sautéed in sesame oil, shoyu, garlic, togarashi, kosher salt

organic soybeans sautéed with sesame oil, shoyu, garlic, togarashi

warm organic soybeans with sea salt

organic miso, organic tofu, wakame, green onion

marinated seaweed salad & sunomono

japanese pickled cucumber

mix of shrimp and seasonal veggies served with tempura sauce

shrimp served with tempura sauce

seasonal veggies served with tempura sauced

seared fresh line caught albacore tuna, house citrus-soy-sesame sauce, jalapeno

fresh fish, avocado, yamagobo, kaiware, house traditional poke house, side of rice

thin sliced Japanese yellow tail sashimi, garlic ponzu, jalapenos, micro greens and chili oil

grilled japanese hamachi collar, mixed greens salad, garlic ponzu, chili oil

seared salmon, yuzu kosho, garlic ponzu, chili oil, green onion, black sea salt

seared yellowfin tuna sashimi, arugula, cherry tomato, crispy onions, tataki sauce

Japanese Sweet Shrimp Nigiri. The body of the shrimp is served raw and the heads are fried in oil with starch and are crunchy and absolutely edible and delicious. Very exotic.

Hamachi nigiri is a traditional Japanese sushi dish made of hand-pressed rice topped with slices of young yellowtail tuna, also known as hamachi. The fish has a smooth, buttery texture and subtle, rich flavor. Hamachi nigiri has a soft texture and flavors that are not as deep as salmon.

Skye Steelhead has a slightly milder flavor when compared to salmon, but very similar taste. Many people mistake it for salmon. Its taste will be light, with a sweet finish when cooked. Raw it will have a "buttery" & "sweet" finish with a firmer texture loved by many sushi chefs.

1 pc each ocean trout, scottish salmon, king salmon

Uni is the edible part of a sea urchin, also known as the sea urchin's roe or eggs. It's a high-end delicacy in Japan and other countries, and is sometimes referred to as the urchin's ovaries or testicles. Uni is creamy yellow to bright orange in color, and has a briny-umami taste. Some say it's sweet and buttery, with a gentle sweetness that finishes on a mildly astringent note.

Chefs choice of vegan veggies on rice ball.

20 pieces of the finest Joint deluxe fish from Japan. This is one of the finest dining experiences you will find in all of Ocean Beach. It comes with special wasabi and soy sauce. It is a must have.

Seven pieces of the joints, finest fish on rice. This usually includes bluefin tuna and Uni as some of this nigiri. Chefs choice.

This is our basic Chirashi bowl, and it comes with five pieces of fish , which is determined by the chef and Rice. Has extra vegetables paired as well. Comes with soy sauce and wasabi.

Hamachi sashimi is a delicacy that features thin slices of fresh yellowtail fish. The yellowtail, also known as hamachi in Japanese, is prized for its rich flavor and buttery texture. The fish is typically served raw, highlighting its natural taste and tender texture. The sashimi is often garnished with soy sauce, wasabi, and thinly sliced green onions to enhance the flavors. Hamachi sashimi is a popular choice for sushi and sashimi lovers, offering a delightful balance of flavors and a refreshing dining experience.

Otoro is the fatty cut of tuna from the belly of the bluefin tuna, and is a popular cut for sushi and sashimi. It has a rich, creamy flavor, and a marbled texture that combines the feel of raw tuna sirloin with the fatty tissue from the belly. Otoro is soft pink with white lines and lots of oily lines, and has a surprisingly sweet taste. It's not commonly consumed outside of Japan, but is available in some specialized Japanese dining establishments in America and Europe.

Kurodai sashimi is a delightful dish that showcases the exquisite flavors of black sea bream. Kurodai, also known as black sea bream or Japanese snapper, is a prized fish in Japanese cuisine. The sashimi features thinly sliced pieces of the fresh fish, which is known for its firm yet tender flesh and delicate, sweet flavor. The sashimi is traditionally served raw, allowing diners to fully appreciate the natural taste and texture of the fish. It is often accompanied by soy sauce, wasabi, and thinly sliced green onions for added depth of flavor. Kurodai sashimi is a wonderful choice for seafood enthusiasts, offering a delicate and indulgent dining experience.

Japanese maguro sashimi is a traditional and popular Japanese dish that showcases the natural flavors of fresh tuna. It consists of thinly sliced, raw tuna that is typically served with soy sauce, wasabi, and grated ginger. The tuna is often sourced from the yellowfin or bigeye variety, known for its rich, buttery texture and deep red color. The delicate slices of maguro sashimi are tender and melt-in-your-mouth, offering a delightful balance of flavors and textures. This dish is highly regarded for its simplicity and the emphasis it places on the quality of the fish.

Salmon sashimi is a Japanese dish consisting of thin slices of raw salmon. It is a popular choice for sashimi because of its rich, oily flavor and creamy texture. The salmon is typically sliced against the grain, which results in a smooth, buttery texture. Sashimi is often served with soy sauce, wasabi, and pickled ginger, which can enhance the flavor of the salmon.

Albacore sashimi is made from albacore tuna, also known as binnaga, which is a small species of tuna with long pectoral fins. Albacore tuna is white to light pink in color, has a firm texture, and a mild flavor. It's also high in fat and has a subtle, non-fishy taste and aroma. Albacore tuna caught in cold regions is best for sashimi because it has a higher fat content.

seared yellowfin tuna sashimi, arugula, cherry tomato, crispy onions, tataki sauce

7 pieces of The Joints finest Deluxe Fish on a bowl of rice. A Japanese Favorite !

snow crab, cucumber, avocado

eel, avocado, cucumber, kaiware, eel sauce

tempura kabocha squash, avocado, green onion, garlic aioli

tuna, green onion

chopped bluefin tuna belly, green onion

salmon skin, cucumber, kaiware, yamagobo, avocado, masago, bonito flakes, eel sauce

shrimp tempura, cucumber, avocado, kaiware

deep fried soft-shell crab, cucumber, avocado, masago, yamagobo, kaiware, garlic cream

spicy yellowtail, cucumber, kaiware

spicy salmon, cucumber, yamagobo, kaiware

spicy scallops, cucumber, yamagobo, kaiware, masago

spicy tuna, cucumber, kaiware

deep fried soft-shell crab, chopped with avocado, green onions, pickled shallots, masago, house spicy sauce, rolled in soy paper

salmon, avocado, artisan bacon, house spicy sauce

tuna, avocado, house poke sauce

avocado, kaiware, yamagobo, asparagus cucumber

avocado

asparagus

cucumber

hamachi and green onion

tuna belly and green onion

scottish salmon

tuna

snow crab, cucumber, avocado

snow crab, cucumber, eel, topped with avocado, eel sauce

shrimp tempura, snow crab, cucumber, tempura flakes, finished with eel sauce

yellowtail, green onions

eel, avocado, macadamia nuts, eel sauce

spicy salmon, cucumber, yamagobo, kaiware

snow crab, cucumber, avocado, topped with chef’s selection of fish

salmon skin, avocado, cucumber, yamagobo, kaiware, bonito flakes, with eel sauce

shrimp tempura, cucumber, avocado, kaiware

deep fried crab, cucumber, avo, masago, yamagobo, kaiware, garlic cream sauce

spicy yellowtail, cucumber

spicy salmon, cucumber, yamagobo, kaiware

spicy tuna, cucumber

tempura kabocha, green onion, kaiware, avocado

spicy tuna, cream cheese, avocado, jalapeno

cucumber, asparagus, yamagobo, avocado, kaiware, green onion

spicy snow crab, tempura shishito peppers, topped with hamachi, avocado, micro cilantro, masago, cilantro pepper sauce

spicy tuna, cream cheese, farmer's market asparagus, serrano chile, tempura fried, topped with micro greens, sweet thai chili sauce

tempura shrimp, cream cheese, cucumber, topped with eel, crunchies, eel sauce, drizzled with wasabi aioli

salmon, green apple, cucumber, local asparagus, topped with avocado, organic onion, micro greens, kizami nori, garlic cream sauce, chili oil

snow crab, cream cheese, tempura fried, topped with spicy tuna, tempura shrimp, finished with wasabi aioli, eel sauce, spicy mayo

spicy tuna, serrano chile, grilled scallion, wild arugula, topped with seared albacore, avocado, micro greens, drizzled with spicy ponzu

spicy salmon, cucumber, topped with salmon, avo, lemon, basil oil, micro greens

albacore, salmon, yellowtail, chopped with shallots & mushrooms, tempura fried, finished with sweet thai chili sauce, eel sauce, micro greens

tempura shrimp, spicy tuna, cucumber, topped with avocado, eel, jalapeno, macadamia nuts, garlic cream sauce, eel sauce, masago

spicy yellowfin tuna, cucumber, shrimp tempura, kaiware, topped with hokkaido scallop seared with garlic aioli,, finished with tobiko, negi, black sea salt

tempura shrimp, asparagus, grilled scallion, topped with japanese a5 wagyu (2oz), togarashi, fried shallots, finished with truffle-garlic ponzu

chef’s selection of fresh fish, avocado, kaiware, yamagobo, garlic ponzu, fm mixed greens, topped with micro greens, wrapped in cucumber (no rice)

spicy snow crab, bell pepper, topped with salmon, hamachi, avocado, organic lemon, fried shallots, drizzled with garlic ponzu

spicy tuna, serrano chile, grilled scallion, wild arugula, topped with seared albacore, avocado, micro greens, drizzled with spicy ponzu

snow crab, cucumber, topped with hamachi, thin sliced lemon, green onion, garlic ponzu

deep fried soft-shell crab, chopped with avocado, green onions, pickled shallots, masago, micro greens, spicy house aioli, rolled in soy paper

salmon, avocado, artisan smoked bacon, house spicy sauce

tempura shrimp, cucumber, spicy tuna, topped with albacore, avocado, green onion, eel sauce, spicy mayo

avocado, shallot, caifornia goat cheese, organic bell pepper, topped w/ chef’s sautéed mushrooms, crispy shallots, finished w/garlic cream sauce

tempura kabocha squash, kaiware, ume, rolled in rice, topped with avocado, fried leeks, thin sliced lemon, negi, sakura vegan aioli

maitake mushroom “crab”, kabocha, cucumber rolled in rice topped with eggplant “eel”, avocado, negi, sweet soy glaze