Menu

This vertical menu uses the same dark wood textured background, white script “Kitchen Appetizer” header with a thick red paint stroke divider underneath. Each numbered appetizer entry has a corresponding food photograph to its left, red pricing aligned right, brief dish description text underneath each name, and small red number tags overlaying each photo. Icons denote popular dishes and preparation style.

16 total hot kitchen appetizer offerings listed vertically in grid photo layout:

01 Harumaki (

$6.00): Japanese fried spring roll

02 Garlic Chili Edamame ($7.50): Spiced boiled soybeans

03 Edamame (

$6.00): Plain salted boiled soybeans

04 Fried Calamari ($14.00): Crispy squid tossed with onion and pepper

05 Pork Bun (

$12.00): Steamed pork belly bun with cucumber and sweet potato

06 Takoyaki (5pcs) ($10.00): Fried octopus batter balls with mayo and bonito flakes

07 Karaage Chicken (

$10.00): Marinated fried chicken with spicy mayo

08 Shrimp Tempura ($9.50): Two fried shrimp with vegetable tempura and tempura sauce

09 Soft Shell Crab (

$13.00): Deep fried whole soft shell crab with tempura sauce

10 Fried Shumai ($7.00): Steamed then fried shrimp dumplings

11 Age Tofu (5pcs) (

$10.00): Fried tofu topped with bonito flakes and tempura sauce

12 Rock Shrimp ($12.50): Crispy fried shrimp over spring mix with spicy creamy sauce

13 Krab Rangoon (

$7.50): Crab cheese wontons with sweet sour sauce

14 Pan Fried Gyoza ($7.00): Pork pan-fried dumplings, marked with red circular popular stamp

15 Deep Fried Prawns (

$10.00): Panko breaded shrimp with tarako sauce

16 Grilled Hamachi Kama ($16.00): Grilled yellowtail fish cheek with ponzu sauce

Dark wood background page titled “Sushi Appetizer” with vertical Japanese kanji 寿司前菜 below the header, red paint stroke divider line. Each numbered dish has a matching plated food photograph on the left, descriptive ingredient text under each dish name, red pricing aligned right, green “R” raw icon for raw fish items, orange “C” cooked icon, and a red circular popular stamp graphic on the top-right of the layout.

10 sushi-style cold appetizer items:

01 Sashimi Sampler (6pcs) (

$14.00): Assorted raw tuna, salmon, escolar, yellowtail sashimi

02 Mango Tango ($15.00): Snow crab and fresh salmon wrapped roll with mango toppings

03 Tuna Toro Tartar (

$18.00): Premium fatty tuna tartare with avocado, quail egg, truffle oil

04 Sushi Taco ($15.00): Fried seaweed taco shell filled with spicy tuna, avocado, mango

05 Pepper Tuna Tartarki ($13.50): Seared pepper tuna tartare; optional mango salsa add-on for $3 extra

06 Sushi Sampler (4pcs) (

$14.00): Smaller mixed raw fish sashimi plate

07 Avocado Ball ($9.00): Cooked imitation crab and avocado bite

08 Salmon Poppers (4pcs) (

$9.00): Deep fried jalapeño stuffed with spicy salmon cream cheese

09 Salmon Tartar ($18.00): Diced fresh salmon tartare with avocado, ponzu truffle paste

10 Yellowtail Jalapeño (8pcs) ($14.50): Sliced raw yellowtail with jalapeño and ponzu sauce

Dark wood background page titled “Rolls” with vertical Japanese kanji 巻き寿司 to the right of the header, red paint stroke divider. Four small photos of basic cut maki rolls line the left margin. A numbered text list of 24 standard sushi rolls runs the right side, each entry marked with green “R” raw /orange “C” cooked icons, red pricing aligned right, short ingredient descriptions for select rolls.

Roll pricing ranges from $5.50 to $8.00, including vegetarian, cooked crab, shrimp, and raw fish varieties such as Avocado Roll, California Roll, Tuna Roll, Salmon Roll, Spicy Mango Shrimp Roll, Eel & Avocado Roll, Shrimp Tempura Roll, and more.

Dark wood background page titled “Chef special roll” in large white script with a red paint stroke divider. Five full plated chef roll photographs are stacked vertically on the left, each tagged with a red number label matching the numbered text list on the right. Green “R” raw / orange “C” cooked icons mark each roll, red pricing aligned right, ingredient descriptions under each dish name, a red circular popular stamp graphic near the top roll photo.

9 premium signature chef rolls numbered 01 through 09, priced $13.50 to $16.50: White Dragon Roll, Passion Roll, Rainbow Roll, Sex In The Lobby Roll, Energy Roll, Haru Sandwich Roll, Spicy Girl Roll, Tiger Roll, Rock N Roll. Each listing details internal fillings and finishing toppings like tobiko, spicy mayo, eel sauce, seared fish, tempura crunch.

Matching dark wood background page continuing the chef special roll lineup, Japanese kanji シェフ特別ロール printed vertically at the top left. Five full plated specialty roll photos stack on the left with red number tags matching the right-side numbered text list, green “R” raw /orange “C” cooked icons, red pricing, ingredient breakdowns for each roll.

10 additional premium chef rolls numbered 10 through 18, priced $14.00 to $17.00: Dragon Roll, Crazy Shrimp Roll, Volcano Roll, Las Vegas Roll, Lion King Roll, Sakura Roll, Amazing Tuna Roll, Golden Girl Roll, New Sushi Cake Roll. Toppings include baked salmon, seared scallop, tobiko, jalapeño, and house specialty sauces.

Dark wood background page titled “Entree from sushi bar” in white script font, small subtext note “(SERVED W. SOUP , SALAD)” underneath a red paint stroke divider. A large photo of a mixed sashimi platter sits at the top right, a long wooden sushi boat combo platter photo at the bottom right. Green “R” raw / orange “C” cooked icons mark each combo set, red pricing aligned right, brief contents description under each numbered entree.

11 family-sized sushi bar combo entrees numbered 01 through 11, priced $18.00 up to $75.00: Maki Combo, Nigiri Set, Trio Nigiri, Sashimi Set, Unagi Don, Sushi & Sashimi Combo, Trio Sashimi, Maki For 2, Sushi Lover, Haru Boat, One Meter Sushi. All sets include complimentary soup and house salad; raw seafood sets are clearly marked with the raw ingredient icon.

Dark wood textured background page titled “Dinner entree from kitchen” in white script font, a red paint stroke divider underneath the header, subtext note reading all entrees are served with soup, salad, and steamed rice. Vertical Japanese kanji キッチンアントレ lines the right margin, with plated dish photos positioned next to each numbered menu item, red right-aligned pricing, and brief preparation descriptions for every entree. A red circular popular stamp overlays the beef teriyaki photo.

Six kitchen dinner entrees numbered 01 through 06:

01 Chicken Teriyaki (

$20.00): Grilled teriyaki chicken served on a hot sizzling plate

02 Beef Teriyaki ($25.00): Grilled teriyaki beef on a hot sizzling plate

03 Shrimp Tempura (

$22.00): Five fried shrimp tempura with broccoli, sweet potato, onion, nori

04 Grilled Salmon ($25.00): Seasoned grilled salmon with roasted vegetables, couscous, charred lemon

05 Haru Short Rib (

$35.00): Grilled beef short rib with pepper, red onion, house special sauce

06 Chilean Seabass ($36.00): Grilled seabass over baby broccolini with Japanese ginger sauce

Each entree has a corresponding styled food photograph tagged with red number labels matching the item number.

Dark wood background page titled “Hibachi entree dinner” with a red paint stroke divider, subtext stating all hibachi orders include soup, salad, vegetable fried rice or steamed rice. A full action photograph of flaming hibachi grilling with salmon, steak, zucchini, and cooking utensils fills the lower two-thirds of the page. Eleven single-protein hibachi options are listed vertically with red square number tags and right-aligned red pricing:

01 Vegetable (

$17.50)

02 Chicken ($20.00)

03 Shrimp (

$23.50)

04 Salmon ($24.50)

05 Steak (

$26.00)

06 Fillet Mignon ($31.50)

07 Scallop (

$34.00)

08 Twin Lobster Tail ($44.00)

09 Chicken & Shrimp (

$24.00)

10 Chicken & Salmon ($24.00)

11 Chicken & Steak ($25.00)