Salmon, avocado, sweet potato tempura, cucumber and scallion.
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
Sprouts, salmon, strawberries, cucumbers and scallions
Lobster cucumber, mango and carrots wrapped in soy paper
Lobster and Tenderloin Tataki
Sprouts, watercress and carrots
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.
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
Scratch made, served with shiitake, tofu and scallions
Tuna Tataki Salad
Gently seared tuna, organic greens, snap pears and ginger garlic vinaigrette
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
Seasonal veggies such as cauliflower, sweet peppers and snap peas in a light tempura batter
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.