all entrées are served with steamed rice and a choice of vegetable tempura or asian vegetable sauté (except *)

chilean sea bass - 21
pan seared chilean sea bass with braised leeks and an apple-miso remoulade

grilled five-spice pork chop - 16
soy-anise brined 10 ounce bone-in pork chop grilled medium

yaki udon* - 12
udon noodles with shaved rib-eye and tempura shrimp sauteed with assorted vegetables in olive oil soy

wild mushroom chicken - 14
pan sauteed split chicken breast topped with an assortment of mushrooms in a chicken based cream sauce

asian pesto tuna - 22
sashimi grade yellowfin tuna seared rare, sliced thin and covered with an asian pesto lime teriyaki sauce

rib-eye beef rolls - 17
thinly shaved rib-eye wrapped around avocado and japanese yams, grilled and topped with a teriyaki glaze

sauteed shrimp & scallops - 18
shrimp and scallops pan sauteed in soy butter with garlic and jalapenos

firecracker chicken - 14
chicken breast fried and pan sauteed in our house chili sauce with carrots, snow peas, bell peppers and onions

chipotle salmon - 18
baked scottish salmon served with a creamy miso chipotle sauce

(18% gratuity will be added to parties of five or more)