Romaine & iceberg lettuce, cabbage, tomato, and cucumber with homemade ginger dressing.

Fresh garden salad topped with sliced avocado.

Asparagus with homemade ginger dressing.

Assorted seaweed with soybean noodles and topped with crabstick.

Cold tofu topped with homemade ginger dressing and scallions.

Cooked black seaweed with carrots and bamboo.

Spinach topped with bonito flakes and topped with a soy-based special sauce.

Steamed chicken, shrimp, crabstick, tofu, and seaweed over lettuce. Served with ginger dressing.

Soybean soup with tofu, seaweed, and scallions

Miso soup with tiny Japanese mushrooms.

Miso soup with clams.

Fish broth with thin somen (wheat) noodles, shiitake mushrooms, and snow peas.

Clear soup with salmon and chicken.

Chicken-based broth with three dumplings, seaweed, and scallions.

Three slices each of tuna and salmon

Spicy chunks of tuna mixed with chef's gluten-free spicy soy sauce and scallion.

Spicy chunks of salmon mixed with chef's gluten-free spicy soy sauce and scallion.

Assorted Japanese pickles.

Jellyfish kurage and wakame seaweed in vinegar sauce.

Grilled yellowtail collar.

Steamed liver served with chili paste and ponzu sauce.

A variety of seafood and wakame seaweed in vinegar sauce.

Sliced octopus and wakame seaweed in vinegar sauce.

Topped with onion, fish egg, and mayonnaise.

Tuna or salmon caviar in grated mountain potato topped with quail egg.

Spicy squid with tobiko and ikura in spicy sauce with quail egg.

Thinly sliced and seared with scallion and garlic in ponzu sauce.

Thinly sliced with scallion and garlic in ponzu sauce.

Thinly sliced in ponzu.

Thinly sliced in ponzu sauce.

Thinly sliced beef wrapped around scallions cut into six pieces in teriyaki sauce.

Deep-fried and served with ponzu sauce.

Four fried chicken wings, Japanese-style.

Clams cooked in sake, soy sauce, and garlic. Topped with scallions.

Sliced duck and scallions in mustard sauce.

Choice of steamed or fried and pork or shrimp.

Cold tofu served with scallion, grated ginger, bonito flakes, and scallions.

Broiled tofu with teriyaki sauce topped with bonito flakes and scallion.

Tofu and vegetables cooked in fish broth in an iron pot served with bonito flakes, scallion, and ginger.

Fried tofu served with special sauce, grated ginger, bonito flakes, and scallions.

6 pan-fried vegetable dumplings served with spicy dipping sauce.

Fried Japanese eggplants in tempura sauce and topped with bonito flakes.

"Japanese beer nuts" - choice young soy beans sprinkled with sea salt.

Batter dipped and delicately fried tempura.

Thinly sliced seared shell steak in ponzu sauce.

7 pieces.

Barbecued eel served with burock root and egg, cooked and served in an iron pot.

California, tuna, and salmon rolls (18 pieces)

Spicy salmon, spicy tuna, and spicy crabstick rolls. (18 pieces)

Eight pieces of suhi and one tuna roll.

Ten pieces of sushi plus one tuna roll and one salmon roll.

Ten pieces of sushi plus one tuna roll.

Ten sushi, six sashimi, and one tuna roll.

Slices of a variety of fish, vegetables, and egg over sushi rice.

12 filets of fish with a side of white rice and miso soup.

18 sliced filets of fish with a side of white rice and miso soup.

Barbecued fresh-water eel over rice with eel sauce and a side of pickles.

A large roll with cucumber, avocado, squash, crabstick, caviar, and egg. Served with miso soup.

Slices of tuna on a bed of rice. Served with miso soup.

Slices of tuna marinated in chef's special spicy sauce.

Sliced of salmon on a bed of rice. Served with miso soup.

Slices of salmon marinated in chef's special spicy sauce.

One asparagus roll and seven vegetable pieces on top of sushi rice.

Thick wheat noodles with shrimp tempura, chicken, and vegetables cooked and served in an iron pot.

Buckwheat noodles with shrimp tempura, chicken, and vegetables cooked and served in an iron pot.

Cold buckwheat noodles with a side of shrimp & vegetable tempura and miso soup.

Thick wheat noodles stir-fried with vegetables and served with miso soup.

Assorted vegetable tempura and (4) shrimp tempura. Served with rice and miso soup.

Broccoli, carrots, sweet potato, string beans, green peppers, and zucchini. Served with rice and miso soup.

Batter dipped and delicately fried tempura.

(8) pieces of shrimp tempura. Served with rice and miso soup.

Shrimp, white fish, and assorted vegetable tempura. Served with rice and miso soup.

Japanese-style shell steak with teriyaki sauce. Served with rice and miso soup.

Grilled chicken with teriyaki sauce. Served with rice and miso soup.

Grilled salmon with teriyaki sauce. Served with rice and miso soup.

Filet of salmon steamed in a fish broth sauce with soy sauce and sweet sake. Served with rice and miso sauce.

Broiled and topped with scallions served with a special sauce (ginger, soy sauce, and vinegar). Served with rice and miso soup.

Salmon, shrimp, scallop, and mushrooms sauteed on skewers. Served with rice and miso soup.

Thinly sliced beef wrapped around scallions cut into six pieces in teriyaki sauce. Served with rice and miso soup.

Chicken and egg served over rice with a side of pickles and miso soup.

Japanese-style pork cutlet and egg served over a large bowl of rice with a side of pickles and miso soup.

Thinly-sliced prime shell beef and vegetables simmered in soy sauce, sweet sake, beef and vegetable stock. Served with rice and miso soup.

Chicken and vegetables in sukiyaki sauce cooked and served in an iron pot. Served with rice and miso soup.

Japanese-style chicken nuggets with teriyaki sauce.

Seasoned rice steamed with chicken or scallop, served with miso soup, salad, age tofu, and pickles.

Sliced Pork Sauteed with ginger sauce.