Not sure what to order? Start here

Misoyaki butterfish with two aburi garlic ahi nigiri, edamame, rice, a side salad and miso soup.

Broiled furikake salmon with two aburi garlic hamachi, steamed rice, edamame and miso soup.

Ahi, salmon and hamachi sashimi over greens with avocado and house sesame soy dressing.

A piece of hamachi kama with avocado over greens, in house sesame soy dressing.

Ahi, salmon and Hokkaido scallop sashimi with premium Hokkaido uni and ikura, on sushi rice.

Spicy ahi and onion ahi in the same bowl, for when one sauce is not enough.

Salmon poke in garlic mayo, seared aburi style for a touch of smokiness.

Spicy ahi with two shrimp tempura, ocean salad and crab salad. Crisp and cold together.

Japanese citrus and house shoyu over the fish you choose. Light and bright.

Ahi, salmon and hamachi with onion and avocado, in whichever sauce you choose.

Salmon, ahi and hamachi sashimi in a bowl, topped with ikura.

Fresh salmon and ikura, over rice.

Ahi, salmon and hamachi mixed together and topped with onion, avocado and ikura.

Japanese hamachi poke, one fish on its own.

Japanese scallops under garlic mayo, seared to bring out a light smoky flavor.

The top of the case: Hokkaido uni and scallop, ikura, local ahi, salmon and hamachi, plus a Volcano roll.

Thirty two pieces, four each of local ahi, salmon, hamachi, ika, unagi, ebi, masago and ikura.

Thirty two pieces of California roll, spicy ahi bombs, local ahi and salmon, plus a Dragon roll.

Forty six pieces: ebi, local ahi, salmon and unagi nigiri, California roll and assorted hosomaki.

Ahi, salmon and hamachi on one platter, served both as nigiri and as sashimi.

Spicy ahi bombs with salmon, hamachi, local ahi and ebi nigiri, plus eight California roll.

Sixteen spicy ahi bombs with eight garlic ahi and eight garlic salmon nigiri, torched aburi style.

Thirty two torched pieces: garlic ahi, garlic salmon and local spicy ahi sushi.

Eight varieties, four pieces each: Hokkaido scallop, local ahi, ebi, unagi, spicy ahi bombs, salmon, hamachi, masago.

Forty pieces of ahi and salmon nigiri, half of it torched garlic, with eight California roll.

Hokkaido scallop, Japanese hamachi, local ahi and salmon nigiri.

Salmon, ahi, hamachi and ebi, each served plain and again with garlic. Sixteen pieces.

Local ahi, salmon, hamachi, unagi, ebi, ika, masago and ikura, sixteen pieces in all.

Torched garlic ahi, garlic salmon and garlic shrimp, with the Volcano roll under spicy ahi.

Hokkaido uni and scallop, ikura, masago, local ahi, hamachi, salmon and ika. Built for two.

Eight of Domo’s spicy ahi bombs, and nothing else.

Two pieces each of garlic salmon, garlic ebi, garlic ahi and garlic hamachi.

Two pieces each of fresh salmon, ahi, hamachi and ebi nigiri.

Two pieces each of fresh salmon, ahi, hamachi and ikura nigiri.

Broiled unagi and gyudon together, over steamed white rice.