Classic Futomaki
Salmon, avocado, sweet potato tempura, cucumber and scallion.

Spicy Tuna
Pickled daikon, avocado, scallions and tempura flakes

Blanched or lightly battered lobster tails with carrots, sweet potato tempura, avocado, sprouts and kanpyo

Shiitake mushrooms, seared tofu and scallions

Riceless Salmon
Sprouts, salmon, strawberries, cucumbers and scallions

Riceless Lobster
Lobster cucumber, mango and carrots wrapped in soy paper

Lobster and Tenderloin Tataki
Sprouts, watercress and carrots

Hoso Bites
Small bites of hamachi, beets, mint and tigre sauce

Hamachi and Salmon
Kanpyo, cucumber, pickled daikon, cilantro and Hamachi, wrapped in slices of salmon

The Veggie Garden
Cucumbers, carrots, pickled daikon, sweet potato tempura and scallions.

Special Tuna
Tuna, mango, cucumber, sprouts, carrots and cilantro, wrapped in slices of Tuna

Poached or lightly battered Florida Shrimp, avocado, cucumber and crunchy tempura flakes

Soft Shell Crab
Lightly battered soft shell crab with avocado, cucumber, scallions, sprouts and crispy shallots




Miso Soup
Scratch made, served with shiitake, tofu and scallions

Tuna Tataki Salad
Gently seared tuna, organic greens, snap pears and ginger garlic vinaigrette

Wakame Salad
Wakame seaweed, marinated cucumbers, sprouts, sesame seeds and ponzu

Hamachi Jalapeño Tiradito
Thin slices of hamachi with jalapeño, cilantro, radishes and sesame oil and ponzu dressing

Veggie Tempura
Seasonal veggies such as cauliflower, sweet peppers and snap peas in a light tempura batter

Scallop Ceviche
Thinly sliced jumbo scallops in an asian citrus marinade. Served with cilantro, red onion shavings and aji amarillo peppers.

Organic soy bean pods, lime juice and black Hawaiian salt


All menu items are subject to change according to the season. Consuming raw or undercooked seafood and shellfish may increase your risk of food borne illness.