Japanese Sprite.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
California. The artist Scott and Winemaker Clay Brook. Must be 21 to purchase.
Must be 21 to purchase.
Deliciously smooth with flavors of blueberry, dark cherry, and cocoa. Aromas of fresh roasted coffee, black currant, vanilla bean, brown spice, and wild berries. Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
Must be 21 to purchase.
22 oz. bottles. Must be 21 to purchase.
12 oz. bottles. Must be 21 to purchase.
12 oz. bottles. Must be 21 to purchase.
11 oz. bottle. Must be 21 to purchase.
11 oz. bottle. Must be 21 to purchase.
300 ml. Fruity and well-balanced. Must be 21 to purchase.
300 ml. This flowery fragrant sake with silky, well-balanced smoothness. Must be 21 to purchase.
300 ml. Sweet and full-bodied. Must be 21 to purchase.
720 ml. Dry sake with sharp and full-bodied taste. Must be 21 to purchase.
720 ml. Deep taste and slight sweetness stemming from elegant fruity aromas. Must be 21 to purchase.
750 ml. A special blend of two sakes to give a rich unique style. Must be 21 to purchase.
500 ml. "Happy Bride" light and refreshing, mildly sweet. Must be 21 to purchase.
500 ml. 'Fair Maiden' transparently light and delicate with a winsome natural sweetness and innocent grace. Must be 21 to purchase.
720 ml. Light and lovely with a muted fragrance. Lightly dry. Must be 21 to purchase.
1 piece of fresh sliced sashimi-style yellowtail with jalapeno, micro greens and fresh wasabi.
1 piece of fresh sliced blue fin akami with balsamic garlic, tomato, avocado, micro greens and fresh wasabi.
6 pieces. Amberjack sashimi topped with Milanese Gremolata olive oil, espresso-balsamic vinegar, wasabi sprout and Hawaiian black sea salt.
6 pieces. Lightly seared sashimi with portobello mushroom, avocado, wasabi sprout and Hawaiian black sea salt.
Japanese scallop with lime olive oil and white balsamic vinegar with microgreens and Hawaiian black sea salt.
Fresh ahi poke tuna mixed with pico de gallo, scallion and quinoa. Served with house made crispy chips, fresh guacamole and honey wasabi sauce.
Spicy tuna over crispy sushi rice with jalapeno masago, house made spicy sauce and unagi sauce.
Sauteed mix of edamame and green beans with chili spices and garlic butter sauce.
Flash-fried baby calamari served with wasabi mayo and house made spicy sauce.
Crispy bite-size rock shrimp tossed in a creamy, spicy sauce.
Grilled asparagus rolled in ribeye steak with sesame seeds and teriyaki sauce.
Shrimp tempura and bacon fried inside a cream cheese stuffed jalapeno. Served with teriyaki sauce and wasabi mayo.
Miso broth, tofu, green onion and seaweed.
Miso broth, tofu, jalapeno, spices, green onion and seaweed.
Miso broth,Shrimp, green mussel, scallop, tofu, green onion and seaweed.
Fresh spring greens and romaine lettuce mix with crispy wonton and house made ginger dressing.
Seaweed salad with cucumber and ponzu sauce.
House salad with diced avocado, pico de gallo and quinoa over crispy wontons and house made ginger dressing.
Lightly fried calamari with spring greens and romaine lettuce mix with house made ginger dressing.
King crab and shrimp with sliced cucumber and sunomono.
Fresh Romaine lettuce with house-made ginger dressing
Served in soft bread bun with lettuce.
Served in soft bread bun with cucumber, tomato and avocado.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
Served with wasabi.
with wasabi
Snow crab, cucumber and avocado.
Fried soft shell crab, avocado and cucumber.
Spicy salmon and cucumber.
Spicy fresh scallop and scallion.
Fresh water eel and cucumber.
Spicy tuna and cucumber.
Shrimp tempura, avocado and cucumber.
Spicy scallop and cucumber.
Smoked salmon, cream cheese and avocado.
Super white tuna, avocado
Spicy Scallop
Soy sheet, mesclun and assorted Japanese vegetables.
Avocado, cucumber, asparagus and carrot.
Lightly fried spicy tuna, shrimp tempura and avocado.
Lightly fried California roll.
Served with seared spicy salmon, lightly fried spicy tuna, avocado and cucumber.
Salmon, super white tuna over soft shell crab and shrimp tempura.
Served with super white tuna, sun flower seeds, avocado and fresh water eel.
Mozzarella, fried salmon, cream cheese, avocado and cucumber.
Eel over shrimp tempura, cucumber and avocado. Topped with unagi sauce.
Shrimp tempura, cream cheese, mozzarella, avocado and crunch.
Spicy tuna mixed with house spicy mayo over soft shell crab with avocado, cucumber and crunch.
Fresh salmon, avocado, cucumber and asparagus.
Tuna, Mango, asparagus, jalapeno and scallions.
Big-eye tuna and fresh salmon over spicy tuna and spicy salmon, avo,cuc
Shrimp tempura, spicy crab meat, avocado, cucumber and red tobiko.
Spicy tuna, jalapeno, cucumber and crunch.
Tiger shrimp, fresh water eel, crunch, avocado and wasabi tobiko.
Soft shell crab, spicy tuna and snow crab in black rice. Flash fried for crunchiness and served with pico de gallo, green tea mayo, volcano and unagi sauce.
Spicy blue crab and baked scallops topped with grilled tiger shrimp in spicy garlic sauce, guacamole, pico de gallo, golden aioli and unagi sauce.
Served with spicy tuna,avo,cuc, big eye ,super white tuna, Albacore tuna in black rice topped with sliced jalapeno, masago, ponzu and honey wasabi sauce.
Garlic tempura crunch roll with baked spicy scallop, fresh water eel, sweet egg and savory, spicy crab meat.
Black rice roll with tempura crumb, shrimp tempura, grilled freshwater eel, asparagus tempura and sweet egg, served with wasabi mayo and unagi sauce.
Served with yellow tail, big eye tuna, cilantro, green pepper,avo, splash of chili oil and soy sheet.
Flash fried baby scallops over shrimp tempura and spic blue crab topped with unagi sauce and furikake.
Tiger shrimp, snow crab, freshwater eel, avocado, asparagus, green tea mayo, unagi sauce and wasabi tobiko.
Delicious combination of spicy crab meat, spicy scallop and sweet egg with cilantro. Topped with buttery yellowtail and served with mango salsa and a light yuzu soy sauce.
House made pork and beef broth, twice-cooked pork belly and king oyster mushrooms, tofy macaroni and topped with assorted vegetables and a soft boiled egg.
Spicy chicken broth, twice-cooked pork belly, kimchee and tofu macaroni. Topped with assorted vegetables and a soft boiled egg.
Miso soup base broth, boiled egg, bean sprout, corn, king oyster & inoki mushroom, tofu macaroni, broccoli, onion, carrot, paprika
7 pieces per order. Fresh sliced of fish on hand pressed sushi rice. Served with miso soup or salad.
Platter of assorted slices of fish. Served with miso soup or salad.
12 pieces. Chef`s special presentation of select-cut sashimi over a bed of sushi rice. Served with miso soup or salad.
5 pieces. Tuna, salmon, yellowtail, kampachi and spicy salt water eel with chef's special seasoning. Served with miso soup or salad.
Special presentation of 6 pieces nigiri, 9 pieces sashimi and choice of any signature roll. Served with miso soup or salad.
Grilled chicken served with sautéed seasonal vegetables. Served with miso soup or salad.
Grilled salmon served with sautéed seasonal vegetables. Served with miso soup or salad.
Homemade garlic rub marinade, spicy terikyai and sautéed vegetables. Served with miso soup or salad.
Grilled salmon served with sautéed seasonal vegetables. Served with miso soup or salad.
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