To-go orders may not be available at all times, please call for  
   availability.  .25¢ per box fee charged to each order.
   Prices subject to change.
 
   SMALL PLATES
 
   Edamame
    Boiled soybeans and roasted garlic, sprinkled with salt.
 
3.
   7 Spice Duck Tataki                             
    Togarashi dusted Muscovy duck breast; pan seared and
    served on top of an onion salad with a garlic-soy reduction.
 
8.
   Kaki Fry
    Panko breaded and deep fried oysters served with
    tonkatsu sauce.
   
7.
   Potato  Croquettes      
    Mashed Yukon gold potatoes seasoned with salt, pepper
    and wasabi. Panko breaded and deep-fried.
 
5.
   Gyoza     
    Seven Japanese style pot stickers. Your choice of PORK or
    TOFU; pan seared, steamed or deep-fried.
 
7.
   Agedashi Dofu
    Small Planet tofu cubes floured and deep-fried; served in 
    tempura sauce with diakon radish, green onions and
    bonito flakes.
 
5.
   Scallops
    Pan seared Alaskan scallops served with swiss chard and
    vanilla teriyaki sauce.
 
9.
   Poke      
    Diced tuna with seaweed, soy, green onion, sesame seeds, 
    Togarashi; placed in a ring of avocado and topped with
    spicy oil.
 
12.
   Bucket of Clams
    Manila clams steamed with butter, roasted garlic, ginger
    and sake.
 
8./lb
   Whole Sea Bass
    Whole striped Sea Bass lightly foured and deep-fried with a
    sweet spicy garlic sauce.
 
25.
   Tempura
    VEGETABLE - An assortment of seasonal vegetables. 
    SHRIMP - 3 shrimp and a selection of seasonal vegetables.
    SEAFOOD - A selection of fresh seafood.
                                      

7.
9.
12.
   SOUPS
 
   Miso                                  
    Served with wakame, tofu and green onions
 
2.
   Carrot Ginger (changes per season)
   Served with chive oil.
 
3.
   SALADS
    DRESSINGS: Orange Ginger, Soy-Vinaigrette, Creamy Miso or
    Wasabi Ranch.
    Add Salmon, Chicken, Duck Breast or Dungeness Crab $5 extra.

 
   Mixed Green                                                      
    Mixed greens with red onion, tomatoes, carrots,
    mushrooms fried gyoza skins and choice of dressing.
 
6.
   Spinach Salad                                                     
    Spinach, pears, shitake mushrooms, applewood
    smoked bacon, onion, tomatoes, carrots and choice of
    dressing.
 
6.

 

   Seafood Salad                                                     
    Mixed greens, red onion, mushrooms, pear, tomatoes,
    carrots, deep-fried gyoza skins with a mix of tuna, albacore,
    octopus and salmon all tossed in a spicy vinaigrette. No
    substitutions.
 
12.

 

   LUNCH ENTREES (Served 11:30-4:30)
 
   Salmon, Chicken or Beef Teriyaki          
    Served over sautéed mixed vegetables. Served with a side
    of rice.
 
9.
   Tonkatsu
  
Breaded and deep-fried pork loin served on a bed green  
    cabbage with mustard and tonkatsu sauce.
 
9.
   Saba Shioyaki
    Salt and peppered and lightly floured filet of mackerel
    pan-fried and served with diakon oroshi and lemon.
 
8.
   Fried Rice                                   Small   5.   Large
    Your choice of CHICKEN, BEEF, SHRIMP or TOFU.
 
7.
   BENTOS
  
SERVED WITH RICE, SALAD, TEMPURA AND SOUP.
    NO SUBSTITUTIONS

 
   Vegetarian Bento
    Ginger marinated grilled tofu served over vegetables
    stir-fry and inari.
 
11.
   Teriyaki Bento               
  
Your choice of chicken, beef or salmon and tonkatsu.
 
13.
   Syringa Bento               
  
Chef's choice two piece nigiri, a traditional roll and
    California roll.
 
13.
   DONBURIES
  
 SERVED OVER A BED OF RICE, WITH YOUR CHOICE OF SOUP
 
   Salmon, Chicken, Shrimp, Beef or Tofu
    Sautéed with mixed vegetables and basted with teriyaki
    sauce.
 
7.
   Katsudon                                      
  
Deep-fried pork cutlet simmered with onions, green onions 
   and bean sprouts in tempura sauce and topped with an egg.
 
7.
   Oyako Don
  
Chicken simmered with onions, green onions and bean  
    sprouts in tempura sauce topped with an egg.
 
7.
   Gyu Don                          
  
Thin sliced rib eye simmered in sweet broth with onions,
    green onions and bean sprouts.
 
7.
   Tendon                   
  
4 tempura shrimp and assorted vegetables dipped in
    tempura sauce.
 
7.
   NOODLE DISHES - SERVED WITH YOUR CHOICE OF SOUP
 
   Yakiudon                                
    Your choice of SEAFOOD, CHICKEN, BEEF, SHRIMP or TOFU 
    sautéed with mixed vegetables and udon noodles.
 
9.
   Yakisoba                                 
  
Your choice of SEAFOOD, CHICKEN, BEEF, SHRIMP or TOFU 
    sautéed with mixed vegetables and yakisoba noodles and a 
    tangy sauce.
 
9.
   Tempura Soba
  
Buckwheat noodles simmered in a light soup broth topped
    with tempura shrimp.
 
9.
   LUNCH TEMPURA- SERVED WITH TEMPURA SAUCE, YOUR
   CHOICE OF SOUP AND BOWL OF RICE.

 
    LUNCH TEMPURA - Shrimp and assorted vegetables.
    SEAFOOD - A selection of fresh seafood.      

  
VEGETABLE - Assorted vegetables. 
                                     
         
8. 12. 7.
   DINNER ENTREES (Served after 4:30 pm)
    All dinners are served with your choice of soup and a side
    of rice. *Add a side of tempura to any dinner for $4.
    Tofu substitution available for any entree.

 
   Teriyaki Chicken                               
    Roasted chicken breast basted with teriyaki sauce and
    served over mixed vegetables.
 
12.
   New York Steak "Wafu"              
  
8-9 oz. Choice New York steak lightly salt and peppered,
    pan-seared then roasted to your desired temperature.
    Served with caramelized onions and shitake mushrooms.
 
 18.
   Tempura Dinner                                        
    5 shrimp and 10-12 vegetables lightly battered and
    deep-fried.
 
12.
   Yakisoba                                              
  
Your choice of SEAFOOD, CHICKEN, BEEF, SHRIMP or TOFU   
    sautéed with mixed vegetables and yakisoba noodles and a 
    tangy sauce.
 
14.
   BENTOS - SERVED WITH RICE, SALAD, TEMPURA AND SOUP.
    NO SUBSTITUTIONS

 
   Vegetarian Bento                           
  
2 pc. Inari Nigiri and ginger marinated grilled tofu served
    over mixed vegetables.
 
16.
   Teriyaki Bento                           
  
Your choice of teriyaki CHICKEN, BEEF or SALMON served
    over mixed vegetable. Also served with tonkatsu and 
    kushiage.
 
16.
   Syringa Bento                         
  
Chef's choice  2 pc. Nigiri, a traditional roll and a California 
    roll.
 
18.
   Twice Cooked Pork                         
   
Served with white wine braised green cabbage and a
     mustard cream sauce.
 
15.
   Chilean Sea Bass Misozuke                     
  
6 oz. Chilean sea bass marinated for 3 days in white miso  
    paste, grilled and served with Japanese eggplant
    ratatouille.
 
16.
   Black Cod Kazazuke                     
  
Black cod marinated in sake lees; served with sautéed
    celeriac.
 
16.
   Sukiyake                     
  
Japanese stew with nappa cabbage, onions, carrots,
    mushrooms, tofu, marusome noodles and thin sliced rib eye;
    all simmered in a lightly sweet broth. Add an egg on the side
    for $1.50.
 
15.
   Sides                     
  
Tempura Shrimp (each)
    Rice
    Sushi Rice
    Noodles (buckwheat, udon or yakisoba)
    Side Tempura
 

1.50
1.
2.
5.
4.
   
   SUSHI ENTREES - includes your choice of soup.
 
    consuming raw or partially raw food may increase your 
    chance of contracting a food bourne illness.

 
   Small Sushi Assortment                    
    Chef's selection of 6 pieces Nigiri and one roll.
 
14.
   Large Sushi Assortment                      
    Chef's selection of 8 pieces Nigeri and one roll.
 
18.
   Sashimi Assortment                  Small  15.   Large
    Chef's selection of raw fish served over a bowl of rice.
 
22.
   Chirashizushi                                         
    Chef's selection of fish served over a bed of sushi rice.
 
18.
   
   NIGIRI - 2 pieces per order
 
    egg (Tamago)                                                              2.50
    fresh water eel (Unagi)                                 4.
    mackerel (Saba)                               3.
    fresh salmon (Sake)                                       5.
    smoked salmon     4.
    sea urchin (Uni)                          5.
    sweet shrimp (Ama Ebi)                                     4.
    squid (Ika)                                           3.50
    yellow tail (Himachi)                            5.
    tuna (Maguro) 5.
    albacore (Shiro Maguro)                                              4.
    seared tuna (Tataki Maguro)            5.50
    surf clam (Hokkigai                           3.
    octopus (Tako)                           3.
    scallop (Hotategai)                                    4.
    shrimp (Ebi) 3.
    smelt roe (Masago)                                  3.
    salmon roe (Ikura)                                 4.
    flying fish roe (Tobiko)                                             4.
    sea eel (Anago)                                4.
    quail egg                                                                        each
   EXTRA WASABI
    EXTRA GINGER

  
.50
.50
.50
   MAKISUSHI
 
 
   California                                             
    Dungeness crab, cucumber, avocado and masago.
 
8.
   Spicy Tuna                                                      
    Tuna, green onion, cucumber and radish sprouts.
8.
   Spicy Scallop                  
    Scallop, mayo, smelt roe and cucumber.
7.
   Tempura Roll
    Tempura shrimp and vegetable, cucumber, mayo and
    smelt roe.
 
6.
   Spider                                                      
    Soft shell crab, cucumber, avocado, radish sprouts and
    smelt roe.
 
9.
   Crunch Roll                        
    Panko breaded and deep-fried shrimp, Dungeness crab, 
    green onions, tempura crunchies; topped with unagi sauce.
 
8.
   Coeur d'Alene Roll
  
Smoked Idaho trout, cucumber, avocado and radish sprouts.
 
7.
   Northwest Roll                                       
  
Sautéed wild mushrooms with tempura green bean and
    smoked salmon on top.
 
10.
   EZ-B Roll                                                     
    Eel, avocado and cucumber.
 
7.
   Syringa Roll                              
    Yellowtail, green onions, cucumber, radish sprouts; topped
    with scallops and shiso leaves.
 
11.
   Philly Roll                                             
    Smoked salmon, cream cheese and cucumber.
7.
   Dragon                                                     
    Tempura shrimp and vegetable with smelt roe; topped with
    tuna, avocado, Siracha sauce and spicy mayo.
 
13.
   Rainbow                                       
   California roll, topped with four slices of assorted fish
    and avocado.

 
16.
   Tiger Eye                                                    
    Seaweed on the outside with tuna and masago, green
    onions, tempura battered and deep-fried. With unagi sauce
    on top.
 
9.
   Las Vegas                                              
    Dungeness crab, avocado, cream cheese and spicy tuna
    mix;panko breaded and deep-fried. With unagi sauce on top.
 
13.
   Yasai                                                     
    Tempura vegetables, mayo, radish sprouts and cucumber on
    the inside; topped with grilled vegetables.
 
8.
   T.N.T                                                     
    California roll, topped with broiled spicy scallop mix and
    unagi sauce.
 
14.
   Godzilla                                                        
    Himachi and cream cheese, tempura and deep-fried;
    topped with unagi sauce, Siracha sauce and spicy mayo.
 
9.
   R&K Roll                                                  
    Tempura roll topped with albacore and onion relish.
 
11.
   Seattle Roll                                                  
    Salmon, cucumber, avocado and masago.
 
8.
   SEAWEED ON THE OUTSIDE
 
    TEKKA (Tuna)                                                         4.
    KAPPA (Cucumber)                                                   3.
    OSHINKO (Pickled Radish) 3.
    TEKKYU (Tuna and Cucumber) 4.50
    NEGIHAMAl (Yellow Tail and Green Onion) 5.
    UNAKYU (Eel and Cucumber) 4.50