Tempura shrimp, scallops, and fried veggies with ginger tempura sauce.

Japanese udon noodles stir fried with mixed veggies in a sweet and tangy stir fry sauce.

Japanese udon noodles stir fried with mixed veggies in a sweet and tangy stir fry sauce.

Japanese udon noodles stir fried with mixed veggies in a sweet and tangy stir fry sauce.

Japanese udon noodles stir fried with mixed veggies in a sweet and tangy stir fry sauce.

Jumbo sea scallops, sauteed in lemon and white wine, butter, topped with paprika aioli sauce.

Grilled tender beef ribs in sweet and spicy sauce with pickled kimchee.

Two deep fried tender chops served with tonkatsu hoisin dipping sauce.

Sauteed flaky tilapia filet with dynamite butter reduction sauce.

12 oz. USDA choice center-cut sirloin topped with shiitake teriyaki glaze.

8 oz. USDA choice center-cut tenderloin with Asian seven spice and topped with shiitake teriyaki glaze.

Sushi grade ahi, seared to perfection with Asian seven spice and topped with miso garlic sauce.

8 oz. warm water lobster tail steamed in sweet sake and grilled with dynamite butter sauce.

Tuna, salmon, whitefish, and krabstick sashimi combined with the chef's choice of nigiri sushi and a California roll.

Fresh cuts of tuna, yellowtail, salmon, whitefish, octopus, steamed shrimp, krabstick, and sushi omelet.

Chef's choice of a variety of fresh fish served on a bed of sushi rice.

An eclectic sushi cruise for four, including rolls hand rolls, sushi and sashimi.