Carryout Menu Items

Table of Contents

NIGIRI SUSHI
MAKI ZUSHI
SOUP
SALAD
APPETIZERS

As of August 2001

NIGIRI ZUSHI: Hand formed sushi - served with two pieces
MAGURO	Tuna	*	TORO	Fatty Tuna	*
HAMACHI	Yellow Tail	*	HIRAME	Flounder	*
HOKKIGAI	Surf Clam	*	AKAGAI	Red Clam	*
MIRUGAI	Giant Clam	*	UNAGI	Eel	*
AJI	Horse Mackerel	*	SABA	Mackerel	*
KANI	Crab Cake	*	EBI	Shrimp	*
AMAEBI	Sweet Shrimp	*	TAKO	Octopus	*
IKA	Squid	*	TOBIKO	Flying Fish Roe	*
IKURA	Salmon Roe	*	MASAGO	Shishamo Roe	*
UNI	Sea Urchin	*	SAKE	Marinated Salmon	*
KAIBASHIRA	Sea Scallop	*	Smoked Salmon		*
Extra Quail Egg (2pc)		*	GESO	Leg of Squid	*
Conch		*

MAKI ZUSHI: Rolled with Sea Weed - Served with 6 pieces
TACHIBANA MAKI	Egg, Flying Fish Roe, Avocado	5.50
TEKKA MAKI	Tuna	5.00
SPICY TUNA ROLL	Chopped Tuna with Hot Sesame Oil, Mayo	5.00
HAMANEGI MAKI	Chopped Yellow Tail with Bonito Flakes and Scallion	5.00
UNAGI MAKI	Eel and Cucumber	6.00
CALIFORNIA ROLL	Avocado, Flying Fish Roe, Cucumber and Crab Cake	5.00
NEW YORK ROLL	Smoked Salmon, Shiso and Scallion	5.50
WASHINGTON ROLL	Broiled Eel, Shiso, Scallion and Cucumber	6.00
KAPPA MAKI	Cucumber	2.50
KAIWARE MAKI	Radish Sprout and Bonito Flakes	3.50
OSHINKO MAKI	Pickled Radish	2.50
KAMPYO MAKI	Gourd	3.50
UME SHISO MAKI	Plum Paste and Shiso	2.50
NATTO MAKI	Fermented Bean	3.50
FUTO MAKI	Egg, Gourd, Spinach, Mushroom, Fish Powder Served with 8 pieces	9.50
SHRIMP TEMPURA ROLL	Shrimp Tempura rolled with Mayo	6.00
SPICY SCALLOP ROLL	Scallop, Tobiko, Scallion, Sesame Oil, Shichimi-Spice and Mayo	6.50

SOUP
MISOSHIRU	Miso Soup, Made from Soy Bean Served with TOFU (bean curd) and Chopped Scallion	1.25
OSUIMONO	Clear Broth Served with Chicken and Vegetables	1.25

SALAD
TOSSED SALAD	With House Dressing	1.75
SUNOMONO	Marinated Baby Shrimp, Sliced Cucumber and Seaweed	3.00
OSHITASHI	Boiled Spinach Served Chilled with Grated Ginger, and Bonito Flakes	3.00
SEAWEED SALAD	Mixed Seaweed	3.00

APPETIZERS
SAWARA MISO YAKI	Spanish Mackerel Marinated with MISO and SAKE then Grilled	3.50
YAKITORI	Chicken Cubes and Vegetables on Skewer, Broiled with Teriyaki Sauce (Two Skewers per Serving)	3.50
SASHIMI	Fresh Raw Fish Served with WASABI and Shredded Radish	4.95
HIYAYAKKO	Chilled Bean Curd Served with Grated Ginger and Chopped Scallion	3.00
AGE-DOFU	Deep Fried Bean Curd Served with Grated Ginger and Radish	3.00
TEMPURA	Lightly Coated with TEMPURA Batter and Deep Fried
	Shrimp and Vegetables	4.95
	IKA (Calamari)	4.50
	Vegetable Broccoli, Sweet Potato, Eggplant, Onion Ring, Mushroom, Green Pepper or Assortment	3.50
SHUMAI	Deep Fried Japanese Dumplings (5 pieces)	3.50
CHICKEN WING	Teriyaki or Shioyaki (Broiled with Salt)	3.00

As of August 2001

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