Kitchen Menu
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| Ribeye with Chef’s Wine Sauce 34.00 |
| 12oz Hand-cut Angus steak with recommended wine sauce. |
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| Fisherman’s Platter 27.50 |
| Steamed small king crab and fried cod, salmon, scallop, and panko shrimp. |
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| Alaskan Salmon Entrée 24.50 |
| Salmon cooked with miso butter and served with scallops and asparagus. |
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| Beef Rice Special 17.95 |
| Slices of grilled New York beef served over rice with teriyaki sauce |
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| Chicken Rice Special 15.95 |
| Slices of grilled chicken breast served over rice with teriyaki sauce |
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| Pork Cutlet Rice Special 13.95 |
| Pork cutlet and egg served over rice with egg drop sauce |
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| Scallop & Shrimp Entrée 24.00 |
| Scallop and shrimp cooked with spicy garlic teriyaki sauce, onion, and asparagus |
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| Lobster Tail and Shrimp Tempura Donburi 32.00 |
| Tempura-fried lobster tail & shrimp served over rice with a special garlic sauce. |
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| Shrimp Tempura Entrée 18.50 |
| 7 pieces of deep-fried shrimp with 2 pieces of deep-fried vegetables. |
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| Pork Cutlet Entree 17.50 |
| Coated with Japanese panko bread crumbs, deep fried and served with tonkatsu sauce on the side. |
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| Nabeyaki Udon 14.95 |
| 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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