“New Looks”

Torched Kona Kampachi -$13
Kona Kampachi Sashimi stuffed with sweet Maui Onion, Shiso and Tsukudani Yuzu Aioli, rolled and drizzled with Chili Pepper Tosazu
Amberjack fish from Kona is sliced and torched, seasoned with salt and pepper, filled with sweet Maui onions, shiso and nori paste flavored with yuzu, then topped with a mix of chili pepper spices

Japanese Hamachi Nori Aioli Poke - $13
served with Crispy Lotus Root Chips
Diced Yellow-tail and cucumbers tossed in an aioli made from Tsukudani yuzu and mayonnaise and accompanied with house-made crispy lotus root chips

Hawaiian Moi Rolls - $13
Sweet Maui Onions and pickled Gobo rolled in slices of Hawaiian Moi Sashimi, seared and drizzled with Truffled Ponzu reduction
Local Hawaiian Thread-fin fish from Kona, sliced, seasoned with salt and pepper then lightly “torched.” Filled with smelt roe aioli, gobo, and Maui onions and topped with flying fish roe kicked up a notch with a little habanero

Fresh Salmon Asian Carpaccio - $12
with Zesty Green Apple-Soy Salsa and Ikura Herb Salad
Fresh Salmon thinly sliced, served with a Nalo Micro-greens and salmon roe tossed in apple-mustard-soy vinaigrette

Cajun Seared White Tuna Sashimi - $12
with shaved Maui Onion, Red Jalapeño and Yukke sauce (for little kick!)
Fresh Black Cod marinated in soy sauce and lemon, dusted with Japanese Shichimi spice and sliced. Served with Red Jalapeño and a sauce made from Kalbi rib seasoning and sesame oil

Sansho-Crusted Ahi Tataki - $14
on a Tsuma Haystack with Spicy Ponzu Aioli, Masago and Green Onions
Fresh local ahi, seared and seasoned with Japanese black pepper. Served with long daikon strips cut “spaghetti-style” and spicy ponzu aioli, garnished with smelt roe and green onions

Japanese Hamachi & Grilled Shiitake Mushroom Tartare - $13
with Truffled Soy Sauce, Orange Tobiko and Shiso Chiffonade
Minced Yellow-tail mixed with green onion, truffle oil, soy sauce and chopped, grilled Shiitake mushrooms. Topped with orange flying fish roe and thinly sliced shiso