Chef Maezaki

Sashimi Grade Tuna, Salmon, Kani-Kama, Avocado, Cucumber and Kaiware Sprout on Mixed Green Salad

Grilled King Salmon Skin, Yamagobo, Kaiware Sprout, Cucumber on Mixed Green Salad with Ponzu Sauce

6pcs Shrimp Tempura on Rice Bowl with Eel or Sweet Chili Cause

Haas Avocado, Sesame Seeds, Ura Maki Style, Rice outside. cut in 8pcs

Imitation Crab, Avocado, Cucumber, Sesame Seeds. (Seaweed out, Futo-Maki Style, Cut in 6pcs)

Cucumber, Sesame Seeds, Ura Maki style, cut in 8pcs (rice outside roll)

Fresh Water Eel (Unagi) and Hass Avocado, Sesame Seeds. Futomaki Style

Braised gourd with sweet soy (vegetarian or vegan) cut in 6 pcs

Grilled Chicken Thigh with Classic BBQ Sauce and Scallions on Steamed Rice

Australian Wagyu Beef "Ranger Valley" steak cuts on regular rice with "cm Au Jus" Dip

Hand breaded Chicken Thigh (Panko Bread Chicken Katsu) on plain rice

Chicken Katsu-Don (Panko-Breaded Chicken Cutlet) with onion and Egg in Udon Broth on Steamed Rice

Pork Katsu-Don (Panko-Breaded Pork Cutlet) with onion and Egg in Udon Broth on Steamed Rice

Japanese style breaded pork cutlet on Rice Bowl

Pasteurized Blue Crab

Halibut (Hirame) from South Korea or Japan

Japanese Aji (Horse Mackerel)

Masago (Capelin Roe) from Japan

Japanese Scallop from Hokkaido

Boiled Shrimp (Ebi)

Sweet Shrimp (Spot Prawn) from Santa Barbara or Canada

Broiled Unagi Eel

American or Australian Wagyu Beef with Garlic Ponzu

Wild Albacore Tuna (Bincho Maguro) from Canada

Wild Amberjack from Japan or Hawaii

Japanese Boneless Fried Chicken with Tangy BBQ Sauce on Steamed Rice

Australian Wagyu Beef (dx Brand, Rangers Valley) Japanese Yakiniku BBQ Slices on Rice, Sesame Seeds and Broccoli)

7 pcs of Braised Pork Belly (Cha-Shu) on Regular Plane Rice Bowl