Seaweed Salad

Snow crab, smelt roe, avocado and sesame seeds with creamy sauce.

Snow Crab Salad

Tuna, white tuna, salmon, and cucumber with ponzu sauce.

Sashimi Salad

Cucumber Salad

Fresh mixed greens and avocado with ginger dressing.

Avocado Salad

Garden Salad

Soy bean paste soup with tofu, seaweed and scallions.

Miso Soup

Seared peppered tuna, scallions and sesame seeds with ponzu sauce.

Pepper Tuna (7)

Thinly sliced yellowtail and jalapeño with ponzu sauce.

Yellowtail Jalapeño (7)

Thinly sliced white tuna and jalapeño with ponzu sauce.

White Tuna Jalapeño (7)

Fresh baked salmon, snow crab, sesame seeds with BBQ eel sauce.

Baked Salmon

Three tuna, two salmon and two white tuna.

Sashimi Appetizer (7)

Tuna, salmon, white tuna, shrimp and crab stick.

Sushi Appetizer (5)

Steamed shrimp dumplings with dumpling sauce.

Steamed Shrimp Shumai (8)

Steamed pork dumpling with dumpling sauce.

Steamed Gyoza (6)

Steamed soybeans with spicy kimchi sauce.

Spicy Edamame

Edamame

Lunch Assorted Three Rolls

Lunch Assorted Two Rolls

With sushi rice,2 tuna, 2 salmon, 1 white tuna, 2 carb stick

Sashimi Lunch

1 tuna, 1 salmon, 1 white tuna, 1 shrimp, 1 crab stick and California roll.

Sushi Lunch

Place the dried wakame into a heatproof bowl and pour 250 ml warm water over it. Let soak 8–10 minutes, until fully rehydrated and softened. The wakame will expand several times. Drain in a colander and gently squeeze out excess water. Chop into bite-sized pieces if large.

Rehydrate wakame

While the wakame soaks, thinly slice the cucumber and shred the carrot. If cucumber is watery, lightly salt (a pinch) and let sit 5 minutes, then blot with a paper towel to remove excess moisture before adding to the salad.

Prepare vegetables

In a small bowl or jar combine 3 tbs rice vinegar, 2 tbs soy sauce, 1 tsp toasted sesame oil, 1 tsp sugar, 1 tsp mirin (if using), 1 tbs fresh lime juice, 1/2 tsp grated fresh ginger and 1/2 tsp minced garlic. Whisk or shake vigorously until sugar dissolves and ingredients emulsify.

Mix dressing

Taste the dressing and adjust balance: add up to 1/2 tbs more rice vinegar if you want brighter acidity, more soy for saltiness, or a pinch more sugar to round flavors. Note: sesame oil is strong — add gradually.

Taste and adjust

In a medium bowl place the drained wakame, sliced cucumber and shredded carrot. Pour the dressing over the salad and toss gently but thoroughly so all components are coated.

Combine salad

Sprinkle 1 tbs toasted sesame seeds, 1 tsp toasted nori strips or 1 tsp furikake (if using), 1 tbsp thinly sliced scallions and 1/4 tsp red pepper flakes over the salad. Toss once more. Let the salad marinate at room temperature for 10–15 minutes to allow flavors to meld. Taste and add salt or a splash more soy sauce if needed.

Season and rest

Transfer to a serving bowl and garnish with a final pinch of sesame seeds and scallions. Serve chilled or at room temperature. Leftovers keep tightly covered in the refrigerator for up to 2 days; stir before serving as liquid may settle.

Serve

dried wakame seaweed

warm water (for rehydrating)

cucumber (medium, thinly sliced)

shredded carrot

rice vinegar

soy sauce (or tamari)

sesame oil (toasted)

granulated sugar

mirin (optional)

fresh lime juice

fresh ginger (grated)

garlic (minced)

toasted sesame seeds

red pepper flakes (adjust to taste)

scallions (thinly sliced)

toasted nori strips or furikake (optional)

salt (if needed)

If using frozen snow crab, thaw completely in the refrigerator and pat dry. Flake or chop the crab meat into bite-size pieces, removing cartilage. Place in a bowl and lightly season with 1/8 tsp kosher salt and a small pinch of white pepper; toss gently and set aside.

Prepare crab

Wash and spin the salad greens or microgreens, then place on a serving platter or divide between plates. Peel, pit, and cut the avocado into 1/2-inch cubes; to prevent browning, toss the avocado gently with the 1/2 tsp lemon juice. Thinly slice the cucumber and scatter evenly over the greens.

In a small bowl, combine 3 tbsp mayonnaise, 1 tbsp Greek yogurt, 1 tsp light soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey or mirin, 1/2 tsp lemon juice, 1/2 tsp grated ginger, 1/4 tsp minced garlic, and 1/8 tsp white pepper. Whisk until smooth. If the dressing is too thick for dressing the salad, add up to 1 tsp water, 1/4 tsp at a time, until it reaches a creamy pourable consistency. Taste and adjust seasoning with a pinch of salt or a little extra soy sauce if needed.

Optional: for a silkier, lighter sauce, transfer the mixture to a small blender or use an immersion blender and pulse once or twice until fully emulsified.

Place the seasoned crab meat in the center of the greens (or divide evenly across plates). Arrange the avocado cubes around or on top of the crab and scatter the sliced cucumber.

Drizzle 2–3 tbsp of the creamy sesame sauce over each serving (or toss gently with the greens if you prefer the dressing distributed). Reserve about 1 tsp of dressing to dot on top for presentation if desired.

Garnish each portion with 1 tbsp smelt roe sprinkled over the crab and avocado, 1 tsp toasted sesame seeds, and a light scattering of sliced scallions. Finish with a very light drizzle (about 1/2 tsp) of toasted sesame oil for aroma and an extra tiny pinch of black pepper.

Serve immediately. If preparing ahead, hold the avocado separate and dress the salad just before serving to prevent sogginess and browning.

imitation or real snow crab meat

ripe avocado

smelt roe (masago or tobiko)

mixed salad greens (thinly sliced or microgreens)

cucumber, seeded and thinly sliced

sesame seeds, toasted (white or mixed)

scallions, thinly sliced (for garnish)

mayonnaise (preferably Japanese/Kewpie)

Japanese-style mayonnaise (optional for extra creaminess)

plain Greek yogurt

light soy sauce

sesame oil

honey or mirin

fresh lemon juice

freshly grated ginger

garlic, finely grated or minced

white pepper

water (to thin, if needed)

kosher salt

freshly ground black pepper

toasted sesame oil (optional drizzle)

Keep fish chilled until ready to slice. Using a very sharp, long knife, trim any sinew and cut each type of fish into thin sashimi slices about 1/8–1/4 inch (3–6 mm) thick. Arrange tuna, white tuna, and salmon separately on a chilled plate and refrigerate until plating.

Prepare fish

Wash the English cucumber. Using a mandoline or sharp knife, cut cucumber into 1/8-inch (3 mm) rounds or half-moons if preferred. Pat dry on paper towels to remove excess moisture. Julienne the daikon into matchsticks. Slice the avocado just prior to plating to prevent browning; gently fan or keep whole slices.

Prepare cucumber and vegetables

Place mixed salad greens in a large shallow bowl or on individual plates. Scatter julienned daikon across the greens. Arrange cucumber slices and avocado around the greens, leaving room to layer sashimi slices on top. Sprinkle thinly sliced scallions and pickled ginger lightly over the greens.

Assemble greens

Gently place sashimi slices across the salad in small groups (three to four slices per fish type) so each bite can include fish and veg. Keep sashimi chilled while plating to maintain texture and safety.

Layer sashimi

Finish the salad with a light sprinkle of toasted sesame seeds and optional shiso leaves or microgreens for fragrance and color.

Garnish

In a small bowl or jar, combine ponzu, fresh lemon juice, light soy sauce, mirin, sesame oil, rice wine vinegar, grated ginger, and honey (if using). Whisk or shake vigorously until blended and slightly emulsified. Taste and adjust: add up to 1/2 tsp more honey for sweetness or a little more soy/ponzu for saltiness. Finish with a small crack of black pepper. Keep chilled until ready to dress the salad.

Just before serving, drizzle about 2–3 tablespoons of dressing over the assembled salad (use more to taste, reserving some on the side). Avoid pouring too much directly on sashimi—lightly coat greens and cucumber so fish retains a clean flavor.

Serve immediately after dressing. Provide small dollops of wasabi on the side and extra ponzu dressing for guests who want more. If plated family-style, place extra dressing in a small pitcher.

Consume within 30–45 minutes of plating for optimal freshness. Keep any leftover fish refrigerated and use within 24 hours; do not leave at room temperature for extended periods.

sushi-grade ahi tuna (center-cut)

sushi-grade white tuna (albacore or escolar)

sushi-grade salmon (center-cut)

English cucumber

mixed salad greens (mizuna, baby spinach, or butter lettuce mix)

daikon radish, julienned

avocado, ripe but firm, sliced

pickled ginger (gari), thinly sliced

toasted sesame seeds (white and/or black)

scallions, thinly sliced (green parts only)

ponzu (bottled or homemade)

mirin

rice wine vinegar

grated fresh ginger

honey or agave (optional, for balance)

wasabi paste (optional, for serving)

shiso leaves or microgreens (optional)

Wash the cucumbers. If using English cucumbers, you may leave the skin on; for thicker-skinned cucumbers, peel in alternating strips. Slice cucumbers very thinly (use a mandoline or sharp knife) into rounds or half-moons to yield about 2 cups. Place the slices in a colander or bowl, sprinkle with 1 tsp salt, toss gently, and let sit for 10 minutes to draw out excess moisture.

Prepare cucumbers

In a small bowl, combine 3 tbsp rice vinegar, 1 tbsp soy sauce, 2 tsp freshly grated ginger, 1 tsp granulated sugar (or honey), 1 tsp sesame oil, 1 tbsp neutral oil, and 1 tsp rice wine (if using). Add 1/2 tsp minced garlic if using and 1/4 tsp red pepper flakes for heat. Whisk or shake vigorously until sugar dissolves and the dressing emulsifies slightly.

Make ginger dressing

After 10 minutes, press the cucumber slices gently with a paper towel or the back of a spoon to remove released liquid. Transfer the drained cucumber to a medium mixing bowl.

Drain cucumbers

Pour the ginger dressing over the cucumbers. Add 2 tbsp thinly sliced scallions and 1 tbsp toasted sesame seeds. Toss everything gently but thoroughly so each slice is coated with dressing.

Combine and toss

Let the salad sit at room temperature for 5–10 minutes to allow flavors to meld (or refrigerate for up to 30 minutes for a chilled salad). Taste and adjust seasoning: add a pinch more salt or a splash more rice vinegar or soy if you prefer brighter flavor.

Marinate briefly

Transfer to a serving bowl, sprinkle a few extra toasted sesame seeds and scallion slices on top, and serve immediately as a refreshing side in the SOUPS & SALADS section.

English cucumber (or Kirby)

Salt

Rice vinegar

Soy sauce (or tamari)

Fresh ginger, grated

Granulated sugar (or honey)

Sesame oil

Neutral oil (canola or vegetable)

Rice wine (optional)

Garlic, minced (optional)

Toasted sesame seeds

Thinly sliced scallions (green parts)

Red pepper flakes (optional)

Rinse the mixed salad greens under cold water, spin or pat dry thoroughly, and transfer to a large salad bowl. Trim and thinly slice the cucumber and halve the cherry tomatoes. Add the cucumber and tomatoes to the bowl with the greens.

Prepare greens and vegetables

Peel and very thinly slice the red onion; if the onion is strong, rinse the slices briefly in cold water and dry. Roughly chop the cilantro leaves if using, and add both to the bowl with the greens and vegetables.

Slice onion and cilantro

Cut each avocado in half lengthwise around the pit. Twist halves to separate, remove the pit, and scoop the flesh out of the skin. Slice each avocado half into 6–8 slices. Arrange the slices on top of the salad or gently fold them in to avoid mashing.

Prepare avocados

Sprinkle the salad with the kosher salt and freshly ground black pepper and scatter the toasted sesame seeds (or toasted chopped almonds) over the top. Hold off on tossing with dressing until the dressing is ready.

Season salad

In a small bowl or a jar with a tight lid, add the grated fresh ginger, minced garlic, soy sauce, rice vinegar, fresh lime juice, honey (or maple syrup), toasted sesame oil, and neutral oil.

Combine dressing ingredients

Whisk the ingredients vigorously, or secure the jar lid and shake until the dressing is emulsified and slightly thickened. If the dressing is too strong or thick, add up to 1 tablespoon of water and whisk or shake again. Taste and adjust seasoning with 1/4 teaspoon salt and a pinch more black pepper if desired.

Emulsify and adjust

Just before serving, drizzle about half of the dressing over the salad and gently toss with salad tongs to coat the greens and vegetables evenly, taking care not to mash the avocado. Add more dressing to taste (use remaining dressing reserve for guests who want extra).

Dress the salad

Transfer the dressed salad to individual plates or leave in the bowl. Garnish with an extra sprinkle of toasted sesame seeds and a few cilantro leaves. Serve immediately so the avocado remains fresh and green.

mixed salad greens (spring mix, baby spinach, arugula)

cucumber (English or Persian), thinly sliced

cherry tomatoes, halved

red onion, very thinly sliced

fresh cilantro leaves (optional)

toasted sesame seeds (or chopped toasted almonds)

fresh ginger, peeled and finely grated

garlic clove, minced

soy sauce (or tamari for gluten-free)

honey or maple syrup

toasted sesame oil

neutral oil (canola, grapeseed, or light olive oil)

salt

Wash and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Halve the cherry tomatoes. Thinly slice the cucumber and red onion. Peel and julienne the carrot. Pick cilantro leaves from stems if using.

In a large bowl, combine the dried mixed greens, cherry tomatoes, cucumber, carrot, red onion, and cilantro. Toss gently to mix so ingredients are evenly distributed.

Assemble

In a medium bowl or jar, combine the grated fresh ginger, minced garlic, soy sauce, rice vinegar, sesame oil, neutral oil, honey or maple syrup, and fresh lime juice. Whisk or shake vigorously until the dressing is emulsified and slightly thickened (about 20–30 seconds).

Make dressing

If the dressing seems too strong or thick, whisk in up to 1 tablespoon of water to reach desired consistency. Taste and add salt (about 1/4 tsp) and black pepper to taste; adjust acidity with another 1/2 teaspoon rice vinegar or 1/2 teaspoon honey if needed.

Adjust consistency and seasoning

Let the dressing sit for 5 minutes at room temperature to allow flavors to meld. Stir or shake again before using.

Rest

Right before serving, drizzle about 3 to 4 tablespoons of the ginger dressing over the assembled salad (reserve any extra dressing for passing separately). Toss gently to coat all ingredients evenly, being careful not to bruise the greens.

Plate the salad onto individual plates or a serving bowl. Sprinkle toasted sesame seeds over the top for garnish. Serve immediately.

mixed salad greens (baby lettuce, arugula, spinach)

cucumber, thinly sliced

carrot, peeled and julienned

toasted sesame seeds (for garnish)

garlic, minced

neutral oil (canola, vegetable, or light olive oil)

lime juice (fresh)

black pepper

If using instant dashi granules, dissolve the appropriate amount in 4 cups hot water according to package directions to make 4 cups of broth. If using homemade kombu/katsuobushi dashi, strain and keep warm.