Fuki-Sushi

shrimp and vegetables, appetizer portion

deep fried almond covered shrimp served with dipping sauce

panko fried and served with two dipping sauces

Fresh whole abalone, scored and sautéed with salt, pepper, garlic butter, shimeji mushrooms and jalapenos.

A whole flounder, filleted and fried and served with a delicious ponzu, negi, momijioroshi dipping sauce.

japanese beer battered soft shell crab served with our house spicy mayo sauce for dipping

small whole water fish, broiled until crunchy

marinated in our garlic, soy, lemon batter then fried to perfection

cod marinated in sake paste, then broiled

rib eye beef skewers and chicken skewers grilled and drizzled with teriyaki sauce. served with a hibachi grill at your table

sliced rib eye rolled with ume and shiso tempura style

Pork and chicken filled potstickers, deep fried, served with dipping sauce.

lightly salted beef tongue, skewered and grilled, season with lemon

soy marinated thigh meat karaage fried and served with a spicy mayo dipping sauce

asparagus rolled in sliced rib eye, with teriyaki sauce

pork filled potstickers, pan fried, served with dipping sauce

short ribs marinated in sweet soy sauce and grilled

with a spicy garlic sauce or mild tempura sauce; your choice. spicy selection is vegetarian^

tofu steamed together with ground mountain yam, bonito and soy. request without bonito for a vegetarian option

kinoko mushrooms, chilled tofu and a yuzu kosho ponzu sauce

seaweed salad in a light sesame oil

boiled soybeans, lightly salted

fried vegetable filled japanese style potstickers served with dipping sauce

fried eggplant, ground daikon, fresh shoga ginger root and tempura sauce

fried eggplant, sweet miso sauce and kurogoma

steamed pressed spinach tossed in a goma sauce

enoki, shimeji and shiitake mushrooms in a butter sauce

Abalone

Jack Mackerel

Seared white tuna

Sweet prawn

Shrimp

Halibut dorsal

Torched marinated salmon belly

Yellowtail

Yellowtail belly

Halibut, extra charge with shiso

Surf clam

Squid, extra charge with quail eggs

Salmon roe

Scallop

Snow crab meat

Seared bonito

Fresh Snapper from Japan

Tuna

Mackerel

Salmon, Marinated

Octopus

Egg Omelet

Flying fish roe, extra charge with quail eggs

Tuna belly

BBQ Fresh water eel

Sea urchin, extra charge with quail eggs

Quail egg

Spicy flying fish roe

Grilled salmon skin, spicy sauce and kaiware rolled with raw salmon and topped with tobiko

Snow crab meat, avocado and spicy sauce topped with tobiko

Raw scallops, tobiko and spicy sauce rolled with salmon and topped with slivered lemon

Tuna and avocado rolled together then fried. Rolled with spicy sauce and lettuce, topped with goma

Lightly fried almond covered shrimp rolled with lettuce, cucumber and spicy sauce

Shrimp tempura rolled with avocado, spicy sauce and lettuce topped with tobiko

Grilled salmon skin, green onion and spicy sauce

Yellowtail, green onion and spicy sauce

Lightly fried oyster rolled with tobiko, cucumber, lettuce and spicy sauce

Raw salmon, green onions and spicy sauce

Snow crab, avocado, scallop and spicy sauce broiled

Scallop, tobiko and spicy sauce

Deep fried soft shell crab rolled with avocado, spicy sauce and lettuce topped with tobiko

Red tuna, cucumber and negi rolled with spicy sauce

Salmon, cucumber & avocado

California uramaki with wasabi flying fish roe (green tobiko)

Grilled salmon skin and kaiware rolled with raw salmon and topped with tobiko

Snow crab meat rolled with avocado topped with tobiko

Tuna and avocado rolled together then fried. Rolled withlettuce and topped with goma

Ebi tempura on the inside with BBQ eel & avocado on the outside

Shrimp and avocado

Shrimp tempura rolled with avocado and lettuce topped with tobiko

Spinach, shiitake mushroom, eel, eggs, kanpyo & oboro

Ebi tempura wrapped with avocado and torched marinated salmon topped with ikura and slivered negi

Grilled salmon skin, pickled gobo root, shiso leaf, avocado, kaiware and green onion

Yellowtail & green onion

Lightly fried oyster rolled with tobiko, cucumber and lettuce

Tuna, salmon, shrimp and yellowtail rolled with avocado and cucumber

Mackerel and ginger

Grilled salmon skin roll & green onion

Tender scallop tempura rolled with tobiko and cucumber

Deep fried soft shell crab rolled with avocado and lettuce topped with tobiko

Tuna roll

Fatty tuna

BBQ fresh water eel and almond with tempura flake

BBQ fresh water eel and cucumber rolled with avocado (

BBQ fresh water eel, avocado and cucumber hand roll

BBQ fresh water eel & cucumber

Fried unagi and wasabi tobiko rolled with tuna and avocado drizzled with unagi sauce (6 pcs)

Asparagus and bell pepper tempura with kinoko mushrooms, tofu and lettuce wrapped in soy paper

Spinach, cucumber, avocado, shiitake and pickled daikon

Cucumber

Mountain gobo root and carrot prepared in a soy sauté with avocado and asparagus tempura

Fermented beans

Cooked shiitake mushroom

Pickled radish

Pickled sour plum, beef steak leaf and cucumber

Mountain yam & beef steak leaf

Carrot and green bean tempura with avocado and lettuce

Jalapeno tempura and crisp fresh cucumber rolled with grilled bell peppers marinated in a jalapeno sauce

An exotic selection of nigiri and gunkan sushi. Not for the novice!

Sashimi cut fish on a bed of seasoned sushi rice. Choose up to 2 fish: tuna, hamachi, salmon caviar (ikura), salmon or albacore. Served with ippin tastings prepared by the chef

A full variety of sashimi cut fish served with specially seasoned rice with kizami nori, shiitake, oboro and tamago

Torched fire salmon belly, fresh uni, ikura and sliced toro all on a bed of seasoned sushi rice with kizami nori, oboro and tamago.

17 pieces of selected sashimi. A recommended entrée portion for one or appetizer for two

Thinly sliced salmon belly and white onions in a specially prepared vinegar marinade, Appetizer portion

Choose up to two: tuna, salmon, albacore or hamachi cut sashimi style. Appetizer portion

Spring mix salad with sashimi bits topped with toasted pine nuts and served with a sweet rice vinegar and olive oil dressing

Appetizer for One: 3 tuna, 2 salmon, 1 albacore, 1 shiromi usuzukuri

Thinly sliced halibut or madai served with momijioroshi, negi and ponzu dipping sauce

Seared white albacore tuna sliced with onions and served in a ponzu, momijioroshi and negi sauce. Appetizer portioned

Chili pepper crusted seared tuna served on fried renkon chips doused in a garlic ponzu sauce, topped with black tobiko

Seaweed salad in a light sesame oil

Mixed greens with our famous sesame dressing

Snow crab, ebi and tako with our cucumber sunonomo

Spring mix salad with sashimi bits topped with toasted pine nuts and served with a sweet rice vinegar and olive oil dressing

Assorted Japanese pickles

Our house recipe; white miso soup complimented with green onion, white onion, wakame and fried tofu

Hot egg custard with seafood and vegetables. Please allow 20 minutes to cook

Clear soup with shiitake mushrooms served in a ceramic kettle. Please allow 20 minutes to cook

Tangy clear soup with hints of yuzu

Assorted seafood in a fish based broth cooked at your table in a paper nabe pot

Assorted vegetables and shrimp tempura complimented with your choice of beef, salmon or chicken teriyaki. Served with ippin tastings prepared by the chef

Tofu, vegetables and yam noodles simmered in a sweet shoyu broth with your choice of beef or chicken. Served with ippin tastings prepared by the chef. Vegetable selection with tofu, noodles and a variety of vegetables. For one person. Served with ippin tastings prepared by the chef. Wagyu Beef Sukiyaki Table Cooking is also available for two or more guests.

A selection of the most enjoyed fishes; tuna, salmon, hamachi, shiromi and albacore. Served with ippin tastings prepared by the chef

A box set complete with nigiri sushi, sashimi, California Uramaki, fried calamari and two daily appetizers. Perfect for the novice

Enjoy this diverse selection of items prepared by the chef. Each touches upon a different style of Preparation

Seafood Kaminabe; assorted seafood in a fish based broth cooked at your table in a paper nabe pot. Complimented with cold green tea buckwheat noodles marinated in a wasabi oil. Served with ippin tastings prepared by the chef. Not served with steamed rice

Scallops, prawns, broccoli, shiitake mushrooms and onions sautéed in a rich sake, miso, butter lemon sauce

Soy marinated thigh meat karaage fried and served with a spicy mayo dipping sauce. Set lunch comes with miso soup, steamed rice and three daily ippin tastings

Fried eggplant, sweet miso sauce and kurogoma. Set lunch comes with miso soup, steamed rice and three daily ippin tastings.

Tender rib eye beef and dry fried su-age vegetables with curry sauce and steamed rice. Served with miso soup.

Chicken filet fried panko style simmered in a sweet soy sauce with egg and onions over rice. Donburi set is served with three daily ippin tastings and miso soup.

A special combination of chicken and egg over rice. Donburi set is served with three daily ippin tastings and miso soup.

Changing ramen selection: Pork Ramen, Miso Ramen, Shio Ramen, Shoyu Ramen. Please check which selection is available tonight with your server.

Udon noodles with your choice of niku (rib eye), yasai (steamed tofu and American vegetables), tempura (shrimp and vegetables) or tori (chicken).

Udon noodles with shrimp and vegetable tempura, fishcake and vegetables.

Thick white noodles in a hot broth served with Japanese vegetables.

Green tea buckwheat noodles served in a warming broth. Choose tempura or Japanese sansai vegetables.

Green tea buckwheat noodles served in a dipping sauce with wasabi and negi to season. Choose tempura or Japanese sansai vegetables.

Mini Yasai Chirashi^ sushi rice with shiitake, kizami nori, goma, cucumber, yamagobo and pickled daikon Goma Hiya Tofu^ chilled tofu, kinoko Japanese mushrooms drizzled with a sesame sauce and scallions

Mini Assorted Tempura shrimp and vegetables prepared tempura style California Uramaki snow crab and avocado rolled inside out (4 pieces)

Mini Salmon Soboro minced salmon cooked in soy served over shredded cooked tamago and topped with inure Mini Chicken Teriyaki grilled chicken drizzled with teriyaki sauce

Mini Unadon BBQ fresh water eel over steamed rice served with kinshi shredded tamale Mini Salmon Shioyaki salt grilled salmon filet garnished with oroshi ground radish

Mini Vegetable Tempura assorted vegetables prepared tempura style Avocado Cucumber Uramaki avocado and cucumber rolled inside out (4 pieces)

Prawns & assorted vegetables prepared tempura style

Prawns prepared tempura style

Assorted vegetables prepared tempura style

Panko fried chicken thigh meat served with dipping sauce

Mackerel filets and tofu simmered in a specially prepared miso, ginger and mirin

Yellowtail neck, tender meat, grilled shioyaki (shioyaki is gluten free) or teriyaki style (contains gluten). Limited availability

Grilled shioyaki (shioyaki is gluten free) or teriyaki style (teriyaki contains gluten)

Yellowtail neck and tofu simmered in a sweet shoyu and mirin sauce. Please allow 20 minutes for preparation. Limited availability

Grilled chicken filet, thigh meat is used as it is more juicy

Grilled rib eye beef teriyaki style

Mackerel filet grilled with salt

Steamed rice complimented with arare, salmon and ikura. Pour the bonito fish based soup served in a ceramic kettle over

Rice porridge and egg with your choice of chicken, crab or nameko mushroom

Steamed rice complimented with arare and your choice of ume or salmon. Pour the bonito fish based soup served in a ceramic kettle over

Udon noodles with assorted tempura, fishcake and vegetables.

Udon noodles with your choice of niku (rib eye), yasai (steamed tofu and American vegetables), tempura (shrimp and vegetables) or tori (chicken).

Thick white noodles in a hot broth served with Japanese vegetables.

Changing ramen selection: Pork Ramen, Miso Ramen, Shio Ramen, Shoyu Ramen. Please check which selection is available tonight with your server.

Green tea buckwheat noodles served in a warming broth. Choose tempura or Japanese sansei vegetables.

Green tea buckwheat noodles served in a dipping sauce with wasabi and negi to season. Choose tempura or Japanese sansai vegetables.

Rib eye beef, chicken thigh or salmon filets served with specially prepared gluten free teriyaki sauce on the side. Served with steamed rice

11 pieces of selected gluten free nigiri sushi

A selection of the most enjoyed fishes; tuna, salmon, hamachi, shiromi and albacore. Served with steamed rice

Very dark garnet in color, this pinot is juicy and ripe, nose of café mocha, clove and cherry cola. A Sustainable Winery

Aromas of strawberry and spice mergy with orange peel spice

Vibrant wild cherry, raspberry and cranberry flavors with hints of cedar, vanilla and smoke

Aromas of coffee and cocoa lead to cherry and cassis notes on the palate

Barrel Aged. Aromas of dark cherry, leather and earth. Flavors of cherry and cocoa.

Bright and juicy palate, flavors of black cherry, raspberry and plum. Sustainable Winery

Deep purple hue opens to sweetly extracted fruit on the nose and palate ranging from tart raspberry to concentrated cherry.

Slowly fermented in until dry, this is a complex rose wine that is fresh and vibrant

Voluptuous and impressively structured with black cherry and red currant and raspberry fruit.

Vibrant aromas of guava, pineapple and passion fruit joined by waves of honeydew melon, tangerine and lychee flavors.

Layers of fruit, green melon, cut grass and honeysuckle finishing with crisp pure fruit. Organic Grape Production

Bright floral and citrus aromas, like lemon custard. Rich and creamy with crisp apple and ripe pears. A Sustainable Winery

Aromas of honeysuckle blossoms, melon and pears. Bright a refreshing to the palate with flavors of citrus, honeydew and gooseberry. Great pairing with shellfish

premium Japanese white wine, sweet plum and caramel flavors

Rich and persistent; fruity with reminders of ripe golden apple and maple flowers. Veneto, Italy

Intense aromas of citrus, kiwi and fresh cut grass greet the nose. Crisp acidity, refreshing

Complex flavors, revealing floral, pear and lemon notes. Long energetic finish.

Imported kegs from Japan, Asahi Super Dry has a refreshing barely flavor and crisp aftertaste

With lush use of aroma hops, this beer has a crisp taste, refreshing flavor and refined bitterness.

Enjoy the many different varietals from this brewery – available selections on our specials menu!

Amber in color this beer boasts a citrus aroma while finely balancing sweet and bitter flavors

Barley malt with European noble hops. Full bodied. 95 calories, 7.8g carbohydrates

A refreshing 'recovery drink' with essential vitamins such as folic acid and vitamin B12. Reduces fatigue, promotes energy yielding metabolism and supports your immune system. 0.5% ABV

Please ask your server for today's selection

All natural ingredients Please ask your server for available flavor

Nose: Exotic note of tea and faint orange peel on the nose of the standard Kaiyo edition. Palate: soft and rather delicate palate brings more of the vanilla and oak character. Finish: The spices come out on the finish with lots of pepper, oolong

Matured in the finest Mizunara oak casks. This whisky is gently matured in traditional style. Notes: honey, coconut and vanilla

Nose: Peach and dried apricot, sweet butterscotch, vanilla cream, citrus zest, Palate: Toffee first and foremost, with notes of barley malt, gingerbread: Medium length with vanilla and dried tropical fruit

Nose: meaty with sweet barbeque and cinnamon, notes of deep syrupy bourbon without the heat. Some dark sherry and prunes Palate: malt candy and ripe tropical fruits Finish: tannic sautéed mushroom.

Nose: vanilla toasted oak with a touch of melon. Palate: vanilla pound cake and lychee. Finish: short finish

Nose: smokey aroma with hints of fresh cherry blossom, ripe fruit and honey. Palate: coconut, pineapple and sweet florals Finish: quite longe and presents really clean with wafting smoke

Nose: Buttered hot cross buns, chocolate peanuts, lemongrass and a light hint of spicy rye grain.Palate: Cherry bakewells and walnut loaf. Sweet cereals with a dusting of nutmeg and black pepper. Finish: Medium length. Quite sweet with dried apricot and a touch of oatcake.

Junmai Mellow, mild and easy. Notes of clove honey on the nose.

nutmeg, stewed pear and grape flavor with ripe pear, brandy and sugarcane on the nose. Available warmed or chilled. Nigata, Japan. SMV +2.0

full bodied, very dry with a mild aroma. Available hot only. Berkeley, California. SMV +3.0

crisp, dry flavor with an extremely clean finish.. Available warmed or chilled. Nigata Prefecture. SMV +5.0

Bold, round and robust with a gentle sweet scent of vanilla followed by flavors of coconut and spice with a velvety finish.

Crisp notes of lemon-lime and apple aromas with a soft frothy finish. From the Hiroshima Prefecture.

Light and mild, an unusual characteristic in a nigori. Full of floral and rice aroma. Semi dry.

A lively unpasteurized 'nama' genshu sake. From the Gunma Prefecture.

Clean fleshy rice notes tinged with sweet Asian pear. Pairs well with grilled meat, fish or savory dishes.

A very clean, complex and elegant sake. Matured at sub zero temperature for three years before releasing. From the Nigata Prefecture.

…floral, sweet melon and Asian pear aromas. SMV +3.5

…floral, sweet melon and Asian pear aromas.

Soft, expansive and dry with a "dashi" like umami. SMV +4.5

Extremely limited sake made using the highest form of sake production – gravity drip technique. Nose filled with berry, mango, grape elements. SMV +5.0

Deep, clear and aromatic driven by notes of apple (derived from apple yeast)

Flavors of white grape with hints of anise, medium bodied sake from the Kyoto Prefecture. SMV +6.5

Old traditional Kimoto style with umami sweetness on the palate. From the Hyogo Prefecture. SMV +7.0