• TASTES

      Smaller plates

    • TSUKEMONO

      6

      House-pickled vegetables, miso-cured burdock root, daikon, carrot, cucumber, beet (we avoid GMO foods so, order this instead of edamame)

    • FALL / WINTER SALAD

      13

      Cooked spiced apple, vanilla crème fresh, persimmon sherry gastrique, blue cheese crumble, toasted walnuts, pie crust lattice, petite mache

    • BUTTER BUTTER SALAD

      10

      Butter leaf lettuce, Hass avocado, prosciutto chip, 6-minute egg, parmesan crisp, creamy buttermilk dressing

    • STEAM BUNS

      14

      Duck confit, orange chili glaze,  house-pickled vegetables, cilantro, mint

    • FINGER ROLL

      10

      Assorted sashimi poke, cucumber wrap, Hass avocado, bonito flake, ponzu, ryu, house-pickled ginger

    • OYSTER HARVEST

      18

      6 oysters on the half shell, dressed with yuzu ponzu, green onion, togarashi chili powder, harvest changes daily

    • BACON LARDON

      10.50

      Crispy pork belly bacon, Jalapeno cornbread, red stone crab salad, orange marmalade, Japanese mint

    • CRISPY BEEF SKEWERS

      12.50

      5-hour braised lengua, pickled daikon, carmelized soy sauce, horseradish whipped Japanese style mayo

    • PUB STYLE CRISPY CHICKEN

      8

      Japanese style crispy Jidori chicken, lemon, Japanese style mayo, rock salt

    • “BROKE DA MOUTH” POKE

      14

      Line caught Hawaiian albacore tossed with oranges, red clay Hawaiian rock salt, sweet onion, sesame oil, togarashi chili powder

    • EATS

      Larger plates

    • CHICKEN & GRAVY DUO

      30

      Confit chicken breast, roasted kimchi gravy, potato puree, crispy confit thigh, kimchi vinaigrette

    • REMY’S VEGETABLE POT PIE

      19

      Roasted market vegetables, chipolini onions, oyster mushrooms, cauliflower puree, pie crust crisps

    • PORK SCHNITZLE

      27

      Smoked fried pork loin, purple sauerkraut puree, beurre blanc, warm mustard potato salad, fried egg

    • COCONUT THAI CURRY

      27

      Catalina island seasonal white fish, PEI mussels, basmati rice, Thai chilies, roasted peanuts, lemon grass

    • STEAK TENDERLOIN

      40

      6oz cast iron seared filet mignon, peppercorn demi, loaded pom pave, winter squash puree, braided portabella mushroom

    • NIGIRI & SASHIMI

      All nigiri/sashimi is served ready to eat, dressed the right amount of wasabi, and brushed with our custom brewed “ nikiri “, chef soy sauce

    • TOMBO ALBACORE (Oahu)

      5/8
    • AJI SPANISH MACKERAL (South Japan)

      7/12
    • TAKO OCTOPUS (Spain)

      4.25/8
    • MAGURO TUNA (Hawaii/Pacific)

      6.5/12
    • UNI SEA URCHIN (San Diego)

      mkt price
    • HIRAMASA KING YELLOWTAIL (Isla Magdelena, Baja)

      6.5/12
    • TAI RED SEA BREAM (Japan/New Zealand)

      5.5/9
    • ANKIMO MONKFISH LIVER (North Atlantic US)

      7/10
    • UMIMASU STEELHEAD (New Zealand)

      5/8
    • HOTATAGAI SCALLOP (Maine US)

      8/14
    • EBI SHRIMP (Selva M.B.A. Green Choice Vietnam )

      6
    • TAMAGO SWEET EGG OMELET (Cannon Farms Egg - Fallbrook CA)

      5
    • SAKE ORA KING SALMON (New Zealand)

      6/12
    • CHEFS CHOICE

      Masterfully crafted, uniquely displayed

    • 10 PC NIGIRI SUSHI PLATTER

      35

      Our finest fish, prepared in each chef’s own unique style

    • 10 PC ASSORTED SASHIMI PLATTER

      30

      10 slices of our best, may include uni, scallop, oyster, dressed with maximum creativity

    • 24 PC ASSORTED SASHIMI

      70

      Be patient ordering an artistically prepared, 24 piece sashimi

    • SPECIALTY ROLLS

      We can make any roll

    • SPICY TUNA MUSUBI

      9

      Hass avocado and spicy tuna roll, tempura fried, topped with spicy mayo & tsume

    • SHRIMP TEMPURA ROLL

      14

      Baja stone crab Haas avocado, cucumber, tempura shrimp wrapped in nori, tussle sauce (make it a “crunchy” roll for .50)

    • CALIFORNIA ROLL

      12

      Baja stone crab, Haas avocado, cucumber, wrapped in nori

    • SPICY TUNA ROLL

      8

      Ground fresh Hawaiian tuna, chili paste, cucumber, sesame seeds wrapped in nori

    • GREEN ROLL

      10.25

      Quinoa, enoki mushrooms, house pickles, Haas avocado & kale chip roll, wrapped in steamed swiss chard, mirin vinaigrette

    • PAPA BEAR’S SALMON ROLL

      17

      Nori wrapped spicy tuna, cucumber, prawn roll topped with steelhead salmon, Haas avocado, bonito flake, garlic ponzu vinaigrette

    • WATER ROLL

      19

      Spicy tuna, Haas avocado, cucumber, and red stone crab roll, tsume, ryu, layers of assorted, sashimi, topped with ginger, ponzu & citrus slices

    • SURF & TURF

      22

      Crispy beef, asparagus & Haas avocado roll, topped with prawns & Haas avocado, dressed with herb butter, tsume, rock salt & lemon

    • CARLSBAD ROLL

      15

      Tempura shrimp, avocado, cucumber, nori wrap, topped with spicy tuna, crunchies, tsume, spicy mayo

    • SPECIALTY SASHIMI

    • ALBACORE / WINTER TANGERINE

      16

      Satsuma tangerine, charred fennel, pomegranate-clove fluid gel

    • YELLOWTAIL / FAIRYTALE PUMPKIN

      18

      Roasted Fairytale pumpkin, Fuyu persimmon, pumpkin oil, cranberry jalapeño puree

    • TUNA / MUSHROOM DASHI

      19

      Mushroom Dashi broth, tempura seasonal mushroom, smoked garlic, house brewed soy

    • AJI / CHINESE LONG BEAN

      16

      Sweet and spicy pickled Chinese long bean, fresh grated ginger, shaved spring onion, ponzu

    • DESSERT

    • BANANA CREAM PIE

      10

      Cookie crust, dulce de leche, caramelized bananas, banana cognac infused whipped crème fresh, coco nib and honey brittle

    • ORANGE CREAM DREAM

      12

      Orange creamsicle sherbert, white chocolate mousse, miso caramel, fresh citrus, orange dust

    • CHOCOLATE TRES LECHES SMORES TORTE

      13

      Gluten free buckwheat and almond flour torte. Tres leches cake, graham cracker, chocolate ganache, sea salt housemade marshmellow