Menu - Hibachi Master

20 pieces of chefs choice sashimi & steamed rice.

Sushi‐grade tuna; avocado; cucumber; & seaweed salad; typically includes edamame & a ginger soy glaze; served over sushi rice.

6 pieces of steamed / fried pork dumplings.

Fresh salmon.

2 skewers. Grilled chicken; onions; & pineapples on skewers + teriyaki sauce.

5 pieces of vegetables lightly battered & deep fried.

Crab stick.

Tuna.

Squid.

Salad + a seasoned microalgae base.

Crab stick; flying fish roe; & avocado.

Grilled chicken on top of lettuce & carrots served + ginger dressing.

Crab avocado & cucumber.

Deep fried tofu served + tempura sauce.

6 pieces.

Sliced octopus in sweet vinegar sauce.

5 pieces of chefs choice sushi.

Spicy tuna; spicy salmon; spicy yellowtail + crunchy masago outside; & spicy sauce.

Crab; cucumber; & avocado on the top.

5 pieces.

Broiled eel; typically served over sushi rice; garnished + scallions & sesame seeds; & finished + a sweet eel sauce.

Sliced tuna typically served over seasoned sushi rice; embodying a classic Japanese sashimi presentation.

Lightly battered & deep fried.

Assort of seafood on rice.

10 pieces of chefs choice nigiri sushi & 1 tuna roll.

3 pieces of shrimp & vegetables lightly battered & deep fried.

Ensalada de Calamares: Squid Salad.

Hibachi chicken served + a choice of steamed rice; fried rice; / noodles.

3 mini egg rolls deep fried.

5 pieces sushi & 8 pieces sashimi + California roll.

Freshwater eel.

Lightly battered & deep fried.

Boiled & salted soy beans.

Tuna; crab meat; cream cheese; avocado; shrimp; masagos; eel sauce; spicy mayonnaise; & Sriracha.

Sliced cucumber mixed + vinegar sauce.

Crabmeat & cucumber mixed + spicy mayonnaise.

6 pieces.

Stir‐fried egg noodles + a mix of vegetables such as baby bok choy; bell peppers; & onions.