Sushi. Assorted seasonal fresh local fish. Rolls, hand rolls and Nigiri sushi. Hamachi, Salmon and local Blue Fin. Traditionally prepared and served.

Assorted Dumplings. Chicken and ginger, seasonal vegetable and pork. Ponzu for dipping.

Crispy sesame rice cake. 5 spiced pork belly and fried quail egg.

Hot fresh steamed Edamame. Sweet Thai chili sauce.

Seasonal house made summer rolls. Butternut squash, Daikon, Enoki mushrooms mushrooms, poached shrimp and cabbage. Sweet and spicy soy dipping sauce.

Seasonal Tempura. Local organic vegetable fried in light tempura batter.

Kobe beef Yakitori. Scallions, and tender Kobe beef skewers. Glazed with citrus, garlic and sesame.

Seasonal Miso soup. Firm Tofu, miso broth and Nori.

Tonkatsu. Thin pork cutlets. Panko breaded and flash fried. Served with a ginger dipping sauce.

Sashimi Chef's Selection. Seasonal local fresh Pacific fish. Three different selections. Severed with traditional condiments. Special fish available upon request.

Sesame crusted Kobe Beef tenderloin. Mashed Okinawan sweet potatoes and miso braised Bok Choy. Japanese pesto on the side.

Build your own Ramen. Seasonal organic vegetables, natural chicken, marinated pork and Kobe beef. To create the perfect Ramen bowl. All the appropriate condiments and herbs.

Coachella Valley Udon. Local seasonal seafoods, sourced vegetables, Japanese mushrooms and Udon. Cucumber, pickled ginger salad.

Kare Raisu. Japanese curry. Spiced chicken, squash and greens. Served with sticky rice and Bonita flakes.

Natto. Small seasonal dishes prepared with precision. Individually crafted for each guest. House specialty. Ask for more information if interested.

Assorted seasonal Mochi. Served with sesame praline cookies.

Fresh sliced tropical fruits and lechees.

Chocolate rice pudding.

Green Tea Ice cream.