Serving Lunch on Friday, Saturday & Sunday from 11:30am to 3pm 

    • LUNCH TASTES - Smaller plates

    • KIMCHI

      3

      House made Spicy cabbage

    • MISO-SOUP

      3

      Traditional Japanese dashi broth, organic saikyo blonde miso, enoki mushroom, wakame

    • TSUKEMONO

      6

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

    • FINGER ROLL

      10

      Sashimi poke, cucumber wrap, Hass avocado, bonito flake, house-pickled ginger

    • PUB STYLE CRISPY CHICKEN

      8

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

    • CRISPY BEEF SKEWERS

      10.50

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

    • FLOATING STONE FRUIT SALAD

      13

      Farmers market stone fruit, fresh ricotta, toasted pistachio, lavender coral tuile, arugula

    • BUTTER BUTTER SALAD

      10

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

    • LUNCH EATS - Larger plates

    • VIETNAMESE SANDWICH “Banh Mi”

      12

      Thinly sliced grilled smoked pork. French Baguette. Quick pickled vegetables, garden fresh herbs Bacon infused sweet & sour dipping sauce. house made Kennebec potato chips.

    • PRETZEL ROLL…Chicken Gruyere

      10

      Smothered with cheese sauce, stuffed in an artisan pretzel roll. Topped with caramelized onions and bell peppers. Fries on the side.

    • SELECTED AT SEA FISH SANDWICH

      10

      Tender white fish filet (sustainably harvested specifically for our chefs), beer battered, red pepper rouille, kimchi, artisan brioche bun, house-made Kennebec potato chips.

    • 6oz FILET BURGER

      13

      Russian dressing, gruyere cheese, pretzel bun, grilled onions, butter leaf lettuce, house made pickles.  Fries on the side.

      • Add Bacon $2.00
      • Add Cannon Farm Egg $1.50
    • LAND & WATER BOWLS

      8, 9.50, 10.50

      Caramelized ginger soy sauce, spicy qp mayo, fried egg, sushi rice, pickled daikon radish, negi.

      Vegetarian Bowl - $8.00

      Pub Style Chicken Bowl - $9.50

      Crispy Lengua Bowl - $10.00

    • 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 mackerel (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

    • GREEN ROLL

      10.25

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

    • CALIFORNIA ROLL

      10

      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

    • SHRIMP TEMPURA ROLL

      12

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

    • 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

    • SPECIALTY SASHIMI

    • TAKO HEAT

      16

      Diver-caught octopus (Spain), jalapeno, yuzu ponzu, Japanese mint (shiso), garlic ponzu vinaigrette

    • BIG EYE TUNA

      22

      Kennebeck potato nest, radish sprout, elephant bomb aoli, sukiyaki aoli, smoked soy, quail egg

    • LOCAL YELLOWTAIL

      17

      Garlic cilantro & jalepeño chimichurri, spring onion ash vinaigrette, kombu chip, red frill mustard,

    • SCALLOP ELOTES

      18

      Seared scallop, roasted corn, cojita cheese, radish, tortilla crunch, chili lime

    • SNAPPER

      19

      Sugar snap pea, ginger blossom, yuzu kosho, early strawberry

    • STEELHEAD

      18

      Ora King Salmon, pomegranate, ginger gelée, pear, frisée, pomegranate seeds, lemon oil

    • WESTERN BACON ALBACORE

      19

      Lightly seared Tombo Albacore, jalepeño, bacon jam, crispy shallot, kabocha squash

    • UMAMI BOWL

      choose any sashimi + $3

      Any fish sashimi style, Japanese mint (shiso), bowl of sweet sushi rice, steaming pork belly dashi, negi, smoked tuna flakes

    • "Broke Da Mouth"

      14

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

    • DESSERT

    • BANANA CREAM PIE

      10

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

    • STONE FRUIT BREAD PUDDING

      13

      Seasonal stone fruits, cinnamon rum crème glaze, rum raisin mascarpone ice cream, pumpkin seed pistachio praline crumble, kumquat gastric

    • CHOCOLATE PECAN UPSIDE DOWN CAKE

      13

      Iced brown butter custard, stout caramel, butterscotch, caramel popcorn, coffee marshmallow