Baked Mussels with House Mayo SauceB.B.Q. BEEF
Marinated Asian Style B.B.Q.BEEF TERIYAKI
Grilled Beef topped with Teriyaki SauceCALIFORNIA ROLL
Crab Meat, Avocado and CucumberCHICKEN CUTLET
Deep Fried Breaded Chicken with Special Tonkatsu SauceCHICKEN TERIYAKI
Grilled Chicken topped with Teriyaki SauceFISH TEMPURA
Lightly Battered White Fish & Assorted Deep Fried VegetablesMIXED SUSHI
4 Pieces of Chef’s ChoicePORK CUTLET
Deep Fried Breaded Pork with Special Tonkatsu Sauce
Grilled Salmon topped with Teriyaki SauceSASHIMI
4 Pieces of Chef’s ChoiceSESAME CHICKEN
Bite Size Chicken Marinated with Sesame Oil and Deep FriedSHRIMP TEMPURA
Lightly Battered Shrimp and Assorted Deep Fried VegetablesSPICY TUNA ROLL
Spicy Tuna Mix and CucumberVEGETABLE ROLL
Avocado, Cucumber, Gobo and Yellow RadishVEGETABLE TEMPURA
Lightly Battered Assorted Deep Fried VegetablesYAKI GYOZA
Deep Fried Pork Dumplings Served with House Sauce
Chef’s Special for a Minimum of 2 or More Persons Boat Dinners are served with Miso Soup, Rice Salad and Ice Cream
*There is an additional charge for Hand Rolls, No Rice or Cucumber Wrap
SERVES 3-4 PEOPLETuna Sushi, Salmon Sushi, Shrimp Sushi, California Roll, Spicy Tuna Roll, Mexican Roll, and Ichiba Roll
SERVES 5-6 PEOPLETuna Sushi, Salmon Sushi, Shrimp Sushi, California Roll, Spicy Tuna Roll, Mexican Roll, Philadelphia Roll, Ichiban Roll, Rainbow Roll, viva Roll and Crispy Rice with Spicy Tuna.
SERVES 7-8 PEOPLETuna Sushi, Salmon Sushi, Shrimp Sushi, California Roll, spicy Tuna Roll, Mexican Roll, Philadelphia Roll, Ichiban Roll, Rainbow Roll, viva Roll and Crispy Rice with Spicy Tuna.
• Platter orders must be place 5 hours in advance.
• Method of payment must be secured at the time of ordering
• The items included on this menu may contain raw or undercooked ingredients. Consuming raw or under cooked seafood, shellfish or eggs may increase your risk of food-borne illness.
• To maintain the freshness an taste, we recommend the consumption of your meal with 2 hours of purchase. for later consumption with 24 hours, maintain cold food at below 41ºF and reheat hot food at 165ºF.