📷 Kitchen

Kitchen Menu

Ribeye with Chef’s Wine Sauce 34.00
12oz Hand-cut Angus steak with recommended wine sauce.
Filet Mignon & Lobster Tail Tempura 39.50
4oz center-cut filet mignon with tempura-fried lobster tail
Fisherman’s Platter 27.50
Steamed small king crab and fried cod, salmon, scallop, and panko shrimp.
Alaskan Salmon Entrée 24.50
Salmon cooked with miso butter and served with scallops and asparagus.
Beef Rice Special 17.00
Slices of grilled New York beef served over rice with teriyaki sauce
Chicken Rice Special 15.50
Slices of grilled chicken breast served over rice with teriyaki sauce
Pork Cutlet Rice Special 13.50
Pork cutlet and egg served over rice with egg drop sauce
Scallop & Shrimp Entrée 24.00
Scallop and shrimp cooked with spicy garlic teriyaki sauce, onion, and asparagus
Lobster Tail and Shrimp Tempura Donburi 32.00
Tempura-fried lobster tail & shrimp served over rice with a special garlic sauce.
Shrimp Tempura Entrée 18.50
7 pieces of deep-fried shrimp with 2 pieces of deep-fried vegetables.
Pork Cutlet Entree 17.50
Coated with Japanese panko bread crumbs, deep fried and served with tonkatsu sauce on the side.
Nabeyaki Udon 14.00
Shrimp tempura, chicken, crab stick, and egg served with wheat noodles and broth in a metal pot
Each entrees are served with soup or salad and rice or French fries

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