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4bay scallop* (hotategai) 5crab (kani) 4fl ying fish egg* (tobiko) 5fresh water eel (unagi) 5halibut* (hirame) 4mackerel* (saba) 4octopus (tako) 1quail egg* (uzura) 5salmon egg*(ikura)4salmon* (sake) 5sea scallop* (hotate) mktsea urchin* (uni) 4shrimp (ebi) 4smelt egg* (masago) 5smoked salmon 4squid* (ika) 4surf clam* (hokkigai) 4sweet egg (tamago) 6sweet shrimp* (ama ebi) 7sweet shrimp with head* (ama ebi) 7sweet shrimp whole fried* (ama ebi) 5tuna* (maguro) 5white tuna* (albacore) 4whitefish* (shiromi) 5yellowtail* (hamachi)

6eel cucumber* 10halibut* 10octopus* 10salmon* 10tuna* 10white tuna* 10yellowtail*

5california 7california real crab 12caterpillar 9crazy* 6crunchy california 8crunchy tuna 12dragon 14fantasy 6negi hama* 13noe 6philly 13rainbow* 5salmon skin 11satori 8shrimp tempura10soft shell crab 6spicy california 6spicy octopus 6spicy salmon* 6spicy tuna* 6spicy yellowtail* 14sunset roll 5tuna* (tekka) 11vegas5vegetable

3edamame 6octopus salad 5seaweed salad 8soft shell crab 6squid salad 3sunomono10tuna tataki

*denotes raw items. consuming raw or undercooked meats, poultry, seafood, shellfi sh, eggs or unpasteurized milk may increase your risk of foodborne illness.

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