Menu  »  Dinners

~ DINNERS ~All dinners include miso soup, sunomono salad and steamed rice

Tempura ~ quickly deep fried in egg batter, shrimp or lobster, squash, eggplant, yam, mushrooms, green beans, onion rings, and carrot.

Shrimp and Vegetable Tempura
Vegetarian Tempura
Lobster Tempura

Teriyaki ~ grilled chicken, salmon, beef or lobster basted in tasty teriyaki sauce served with assorted fresh salad.

Chicken Teriyaki
Salmon Teriyaki
Beef Teriyaki
Lobster Teriyaki

Funemori ~ served on a festive traditional Japanese boat, a sumptuous feast of salmon, chicken, New York steak, crab, jumbo shrimp, green lip mussels, mixed salad and fresh fruit. Serves two.

~ COMBINATIONS ~

Chicken Teriyaki & Sushi
Chicken Teriyaki & Sashimi
Chicken Teriyaki, Shrimp & Vegetable Tempura
Beef Teriyaki, Shrimp & Vegetable Tempura
Salmon Teriyaki, Shrimp & Vegetable Tempura
Salmon Teriyaki & Sushi
Sushi, Shrimp & Vegetable Tempura
Lobster Teriyaki and Sashimi
Lobster Tempura and Beef Teriyaki
Lobster Tempura and Chicken Teriyaki

~ SALADS ~

Oriental Chicken Salad ~ shredded chicken, jicama red pepper, cucumber, radish sprouts, wontons and almonds on fresh greens with a sesame dressing. Vegetarian Oriental ~ a tempting array of julienned cucumber, red pepper, jicama, radish sprouts, almonds and wontons on mixed greens with a sesame dressing. Ahi Tataki Salad ~ fresh ahi tuna, seared and lightly crusted with sesame seeds, served with asparagus, baby greens and kaiware sprouts in a tamari soy vinaigrette. Kinoko Salad ~ an exotic combination of shitake, enoki, button and oyster mushrooms, sauteed in soy and sake, served warm on a bed of fresh mixed greens. Seafood Salad ~ shrimp, crab and scallops on baby greens and seaweed served with a shitake mushroom vinaigrette. Salmon Skin Salad ~ baked Norwegian salmon skin with radiccio, endive and greens with sesame ponzu sauce. Sunomono ~ choice of crab, jumbo shrimp or octopus with white harusame noodles and marinated cucumber. Teru Salad ~ baby greens topped with shredded carrot, jicama, bean sprouts, daikon sprouts, avocado and cucumber tossed in Teru's spicy dressing and sprinkled with hijiki.