Ginza Sushi & Sake

Chef’s choice sashimi, served over rice.

Soy marinated Bluefin Tuna sashimi served over sushi rice.

8 Pcs. Sushi & 12 Pcs. Sashimi. Chef's choice nigiri and sashimi selection.

6 Pcs. Sushi & 6 Pcs. Sashimi. Chef's choice nigiri and sashimi selection.

(10 Pieces) Five kinds of sashimi.

(6 Pieces) Three kinds sashimi akami, yellowtail and salmon.

chef’s selection of six kinds of seasonal sushi of the day

Tuna sashimi, spicy tuna, avocado served over sushi rice.

Salmon sashimi, spicy salmon, avocado served over sushi rice.

Popular. Pan-fried vegetable dumplings, served with ponzu sauce.

Akami tuna, avocado, English cucumber, spring mix, and scallion with house kimchi spicy dressing.

pan seared bluefin sashimi, sesame seed, topped with wasabi mayo, scallion and tobiko

cristed sliken tofu, bonito flakes, fresh grated daikon, tentsuya sauce.

Shrimp and vegetables served with tentsuyu sauce.

Skirt steak tataki, yuzu kosho - pon, turnip oroshi.

Thin sliced salmon sashimi, served with ponzu truffle sauce

Seared albacore, crispy onion, yuzu vinaigrette.

Japanese style popcorn chicken.

Popular. Salted or garlic - soy sauce.

Maguro tuna and salmon tartare, avocado, black tobiko, citrus, ponzu, and spicy oil, served with gyoza chips.

deep fried jalapeño, cream cheese, spicy tuna, sweet soy sauce, spicy mayo, black sesame seed and tobiko

Soy paper, yukari(red shiso flake), asparagus, cucumber, gobo
(pickled veggie), takuan(pickled radish), jalapeno, kaiware

Assorted fish, shrimp tempura, and avocado. Classic Roll.

Fried crab, avocado, cucumber roll topped with unagi sauce, green onion, and tobiko. Chef's signature roll.

Vegetarian, vegan. Sweet yam tempura, cucumber, mango, momiji oroshi, and cilantro. Vegetable roll.

shrimp tempura, cucumber, avocado topped with snow crab meat, mushi ebi, crunch, honey spicy mayo sauce and tobiko

Maguro, spicy tuna, avocado, pickled ginger, kaiware, mango, squid ink tobiko, and spicy cream sauce.

cucumber skin, salmon, tuna, avocado, tobiko, yuzu vinaigrette

Rib-eye steak, shrimp tempura, asparagus, and garlic chip. Chef's signature roll.

Sesame soy paper, tempura tofu, enoki, green onion, inari(sweet tofu)

Baked hokkaido scallops, crab, avocado, and Parmesan cream sauce.

Popular. Shrimp tempura, eel, avocado, and tobiko. Classic roll.

Crab, avocado, cucumber roll with salmon wrapped and baked, and topped with house special tobiko cream sauce. Chef's signature roll.

Top seller, gluten-free. Yellowtail, cucumber, kaiware, topped with seared yellowtail, avocado, jalapeño, spicy aioli, and squid ink tobiko. Chef's signature roll.

Vegetarian, vegan. Soy paper, asparagus tempura, cucumber, kaiware, okinawa sweet potato, and lotus chips. Vegetable roll.

Popular, gluten-free. Salmon, cucumber, kaiware, topped with salmon, sliced lemon, micro cilantro, and yuzu tobiko. Chef's signature roll.

shrimp tempura, spicy maguro, asparagus, topped with lobster salad, spicy sauce and red tobiko

Vegetarian. Inari, cucumber, topped with avocado, kaiware, and yuzu aioli sauce. Vegetable roll.

Soft shell crab tempura, crab meat, cucumber, kaiware, tobiko, kombu paper, and yuzu cream sauce.

Spicy neigi toro, cucumber kaiware topped with real wasabi pickle.

Tempura carrot, eggplant, cucumber, toasted sesame, walnut, our house secret miso sauce.

Popular. Spicy tuna, crab, avocado wrapped with seared hokkaido scallop, ginza style spicy sauce, green onion, and tobiko. Chef's signature roll.

Hokkaido scallop, prawns and vegetable tempura, wakame, green onion, and shoyu broth.

grilled rib-eye steak served with potato, carrot, Tokyo style curry sauce, tamanishiki steamed rice, and miso soup.

tofu (lightly battered) sautéed with asparagus, shiitake mushroom and ginger-soy reduction.

Pan seared salmon with seasonal vegetables in miso-cream sauce reduction, served with rice and miso soup.

Seared hokkaido scallops and enoki mushroom garlic butter - soy sauce, served with rice and miso soup.

Hokkaido scallop, prawns and vegetable tempura, wakame, green onion, and shoyu broth.

(salmon)

(salmon roe)

(seared salmon belly)

(fresh water eel)

(scallop)

San Diego Sea Urchin

(ocean trout)

(yellowtail)

Albacore belly 2pcs of sushi

Albacore.

(sweet shrimps)

(flying fish roe) serve 2pcs sushi

(tiger prawns) serve 2pcs sushi

Escolar

(yellowtail belly)

(tuna)

(yellowtail belly)

(ocean trout)

Albacore.

(scallop)

(yellowtail)

Escolar

(seared salmon belly)

(salmon)

(salmon roe)

(sweet shrimps)

(fresh water eel)

(tuna)

San Diego Sea Urchin

(720ml.) Nigori/hyogo - creamy and sweet unfiltered.

(300ml.) Nigori/hyogo - creamy and sweet unfiltered.

(720ml.) Nigori/nagano - fruity, creamy and sweet unfiltered.

(720ml.) Junmai ginjo/shiga - very dry and refreshing.

(720ml.) Junmai/hokkaido - very dry and rich.

(180ml) Junmai Ginjo/ Tottori - Rich,Refreshing fruity sweetness aroma of strawberry leaves. This sake is medium dry with well balanced acidity and bitterness.

(300ml.) Junmai/iwata - dry and fragrant.

Wheat/full body and citrus finish.

12 layer of Japanese crepes, hokkaido fluffy milk cream, home-made strawberry sauce.