
Spicy mayo, hijiki, avocado, edamame, cucumber, crispy onion

Yuzu kosho sauce, avocado, edamame, cilantro, jicama, cucumber

Miso sesame shoyu, red onion, togarashi, avocado, seaweed salad, bean sprouts, pickled ginger.

Sriracha ponzu, avocado, asparagus, cilantro, sundried tomatoes, crispy onions

Black garlic gochujang sauce, asparagus, shiitake, bean sprouts, crispy garlic

Yuzu kosho sauce, white truffle oil, avocado, shimeji mushrooms, pickled ginger, daikon sprouts

Ponzu lime sauce, macadamia nuts, pickled ginger, napa cabbage, edamame

Poached shrimp, bamboo rice, edamame, red cabbage, cucumbers and carrots, topped with spicy mayo drizzle and sesame seeds

Sweet potato, edamame, asparagus, bean sprouts, avocado, rapini, carrots, crispy garlic, miso shoyu with forbidden rice

Salmon, avocado, cucumber, jicama, kale, cilantro, macadamia nuts, spicy mayo sauce over cauliflower rice

Yellowfin tuna, avocado, kale, shimeji mushrooms, carrots, pickled ginger, seaweed salad, black garlic gochujang sauce

Sustainably raised shrimp is topped with a homemade yuzu kosho sauce, sauteed rapini, pickled fresno chilis, chili marinated oranges, pickled ginger, cucumbers, and crispy garlic and served over bamboo rice.

Sustainable salmon and tofu topped with a homemade miso sesame shoyu dressing,with avocado, chopped kale, bean sprouts, sundried tomatoes and macadamia nuts and served over a kelp noodle slaw

Sustainable albacore and sweet potato are topped with a homemade sriracha ponzu, avocado, edamame, chopped kale, napa cabbage, pumpkin seeds and served over forbidden rice
