order by the piece, sweet miso marinade, broiled, boston lettuce, garlic chips.

From the Chiba prefecture, naturally sweet and nuttier than green edamame

real crab meat with cilantro, cucumber wrap, jalapeno sauce

hot & jalapeno sauce, yuzu salt

fried Oyster drizzle with wasabi lime aioli sauce

6 slices of kampachi sashimi, garlic, thinly sliced serrano pepper, yuzu soy sauce.

two New Zealand lamb chops seasoned sansho for coolness

purple yam fries, truffle oil and mayo for for dipping

flash fried okra serve with tempura sauce

blanched spinach, sesame, sweet soy sauce

sliced thinly, spicy asian salsa

10 pcs of lightly fried shrimp dumplings

shrimp, asparagus, shiso in a spring roll wrapper, deep-fried, tomo salsa.

seared beef or tuna, ginger, scallions, shiso, garlic ponzu beef

seared beef or tuna, ginger, scallions, shiso, garlic ponzu tuna

two chicken & three veg

two shrimp & three veg

five veg

salmon rolled in cucumber w/ shiso, wakame,A scallions, sesame, ginger-garlic ponzu.

3 marinated chicken wings per order, flash fried in hot oil

yama-imo (sticky yam), scallions, pink peppercorn, shiso, pistachios, balsamic glaze

thin sliced fluke, cilantro, dot of hot sauce

(japanese jack) thin sliced aji sashimi, gin- ger, scallions, garlic-ponzu, crispy fried skeleton

crispy rice topped with spicy tuna, crunchy garlic, serrano pepper

seared, scallion, sweet mustard-spiced miso

seasoned with garlic, ginger, scallions, yuzu- ponzu, seared wi extra virgin olive & sesame oil

tomo salsa, pink sea salt, yuzu juice, truffle oil, pistachios

Shrimp tempura, asparagus, A5 wagyu, garlic chips, ito togarashi, black caviar, ponzu sauce, 24k gold flakes

mixed spicy crab crunch and avocado inside top with seared salmon and sliced lemon on top

smoked salmon skin, scallions, bonito, yamagobo, cucumbers, topped with eel,avocado, eel sauce and masago arare

fresh tuna smoked salmon avocado top with seared scallop serrano peppers sriracha and ponzu sauce

Spicy yellowtail crunch and avocado top with seared salmon eel sauce and scallions on top

alternating layers of chocolate crepes, co- gnac whipped cream, dusted with Valrhona cocoa powder

vanilla ice cream, whipped cream

8 oz black angus strip, sansho, teriyaki demi

18 pc sashimi assort over a bed of sushi rice

choice of chicken or pork tenderloin, panko breaded, flash fried, roasted mango katsu sauce

16 pc chef’s choice

8 oz sushi grade scottish salmon, wild mushroom teriyaki demi-glace

100% all natural, chicken breast, tomo’s teriyaki demi-glace

one california roll, eight pieces of nigiri

1 spicy tuna roll, 6 nigiri, 12 sashimi

six shrimp, five vegetables

seasoned w/ garlic & thyme. I add sansho, that add a wonderful coolness to the dish

(white tuna)

(w/ fried head)

cucumber, avocado, crab stick

yellowtail tempura, roasted garlic, red pepper, micro greens, sake gorgonzola sauce

japanese fritters topped with avocado and truffle mayo

tuna, yellowtail, salmon, white fish, smelt egg, eel, avocado

cucumber, avocado, flying fish egg sauce

steamed lobster, yuzu mayo, smelt eggs, avo- cado, cucumber, and scallions

w/ crunch and smelt egg

seared scallop, arugula, spicy mayo, smelt egg, shiitake, avocado

fried calamari, shiso, roasted red pepper, asparagus, squid ink sauce

w/ shiso (basil family; mint meets fennel)

avocado, shiitake, asparagus,cilantro wrapped in soy paper and red beet sauce

shrimp & sesame dressing

soft shell crab tempura, yuzu-garlic dressing

ginger dressing

seared tuna & albacore, avocado, sesame-onion dressing