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