Who are you feeding?

Premium uni, scallops, ikura, ahi, salmon and hamachi, plus a Volcano roll.

Scallops, ahi, salmon and hamachi.

24 pieces of ahi, salmon and hamachi nigiri and 24 pieces of the same as sashimi.

Thirty-two pieces of ikura, ahi, salmon, unagi, ika, hamachi, ebi and masago.

Garlic salmon and garlic ahi nigiri with spicy ahi bombs.

Scallops, ahi, salmon, unagi, spicy ahi bombs, hamachi, ebi and masago.

Forty pieces: ahi, salmon and California roll, with seared garlic ahi and seared garlic salmon.

The Volcano roll with seared garlic ahi, salmon and ebi, finished with kabayaki.

Ahi, salmon, hamachi and ebi with spicy ahi bombs and California roll.

Thirty-two pieces: seared garlic ahi, seared garlic salmon and spicy ahi gunkan, with kabayaki and sweet chili.

Thirty-two pieces: Dragon roll, spicy ahi bombs, ahi, salmon and California roll.

California, Dragon and Crispy Tempura rolls, garlic salmon and shrimp.

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

Thirty-two pieces of California roll.

Uni, scallop, ikura, masago, ahi, hamachi, salmon and ika.

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

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

Premium uni, scallops, ikura, and ahi and salmon sashimi.

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

Salmon poke served with ikura.

Ahi, salmon and hamachi with ikura and avocado.

Spicy ahi with shrimp tempura, ocean salad and imi crab salad.

Fresh ahi poke and salmon sashimi with crab salad, cucumber and avocado.

Fresh ahi poke and hamachi sashimi with crab salad, cucumber and avocado.

Seared scallop bowl. Cooked scallops.

Ahi, salmon and hamachi with avocado.

Hamachi poke with avocado.

Fresh ahi or salmon, two types of your choice in one bowl.

Salmon cubes topped with garlic mayo, torched, then drizzled with kabayaki.

Shoyu poke with fresh ahi or fresh salmon.

Spicy poke with fresh ahi or fresh salmon.

Ahi or salmon poke with imi crab salad, avocado and sliced cucumbers.

Yuzu shoyu poke with fresh ahi or salmon.

Eight of Domo’s spicy ahi bombs.

Four pieces each of fresh ahi and hamachi nigiri.

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

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

Four pieces each of fresh salmon and fresh ahi nigiri.

Four spicy ahi bombs and four fresh salmon nigiri.

Two pieces each of salmon, ahi, hamachi and ebi nigiri, every one garlic seared.

Four pieces of California roll and four fresh spicy ahi sushi.

Four pieces of California roll with two garlic seared salmon nigiri and two ebi nigiri.

Four pieces of California roll with two garlic salmon and two spicy ahi bombs.

California roll topped with spicy ahi and green onion, kabayaki and sweet chili.

Shrimp tempura topped with spicy ahi, green onions and kabayaki.

Imi crab salad and cucumber, topped with salmon and avocado.

Imi crab salad and cucumber, topped with ahi and avocado.

Shrimp tempura inside, unagi and avocado over the top, kabayaki to finish.

Imi crab salad and cucumber under ahi, salmon, shrimp, hamachi and avocado.

Imi crab salad, cucumber and avocado, topped with masago. Can be made without masago.

Inari and veggie roll with lettuce, takuwan, cucumber and avocado.

Shrimp tempura, topped with crispy fried onions.

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 poke in the sauce you pick, with two salmon nigiri, white rice and edamame.

Salmon poke in the sauce you pick, with fresh ahi nigiri, white rice and edamame.

Grilled unagi with two ebi nigiri, white rice and edamame. Miso soup included.

Sliced teri chicken with two unagi nigiri, white rice and edamame.

Salmon and ahi nigiri, four pieces of California roll and a scoop of fresh ahi poke, with white rice and edamame.

Hamachi and ika nigiri, four pieces of California roll and fresh ahi poke, with white rice, edamame and miso soup.

Ikura nigiri and spicy ahi sushi with four pieces of California roll, fresh ahi poke, white rice and edamame.

Salmon and local ahi nigiri with two crisp ebi tempura and local ahi poke, with white rice and edamame.

Hot udon under sweet sukiyaki beef.

A bowl of udon with a mini fresh ahi poke bowl alongside.

A bowl of udon with a mini fresh salmon poke bowl alongside.

A bowl of udon with a mini teri chicken bowl alongside.

A bowl of udon with a mini unagi bowl alongside.

Warm udon tossed in a creamy mentaiko sauce, topped with green onions, nori and mentaiko.

Hot udon with two shrimp tempura on top.

A bowl of plain udon.

Unagi and sukiyaki beef together, over steamed white rice.

Sliced chicken in house made teriyaki sauce over steamed white rice.

Unagi from Japan with unagi sauce, over steamed white rice.

Sukiyaki beef over steamed rice.

Black garlic tonkotsu with two thick slices of char siu, menma, kamaboko, a soft-boiled egg and green onions.

Tonkotsu (rich pork broth) with two thick slices of char siu, menma, kamaboko, a soft-boiled egg and green onions.

Light shoyu broth with two thick slices of char siu, menma, kamaboko, a soft-boiled egg and green onions.

Black garlic tonkotsu with menma, kamaboko, a soft-boiled egg and green onions.

Tonkotsu (rich pork broth) with menma, kamaboko, a soft-boiled egg and green onions.

Light shoyu broth with menma, kamaboko, a soft-boiled egg and green onions.

Marinated misoyaki butterfish, broiled. About 8 oz before cooking.

Four jumbo shrimp tempura with two pieces each of pumpkin, green bean and eggplant.

Fresh salmon fillet with mayonnaise and nori furikake, baked.

Seven pieces of jumbo shrimp tempura, made fresh.

Six strips of fresh salmon belly, lightly coated and fried.

Six strips of fresh salmon tempura.

Four salmon tempura and three jumbo shrimp tempura.

Broiled hamachi collar with ponzu sauce.

Four pieces of breaded aji (horse mackerel), with yuzu mayo or sweet chili.

Lightly battered, deep-fried squid legs with yuzu mayo.

Marinated boneless fried chicken, with yuzu mayo or sweet chili.

Lightly battered, deep fried tofu in light dashi, topped with sesame seeds and bonito flakes.

Eight deep-fried pork gyoza.

Cold tofu cubes in light dashi, topped with sesame seeds and shaved bonito flakes.

Pork gyoza, crisp on the bottom and tender on top.

Lightly seasoned with sesame oil and furikake.

Ahi, salmon and hamachi sashimi over greens with avocado and a Japanese style sesame dressing.

Broiled furikake salmon and avocado over greens, with a Japanese style sesame dressing.

A piece of hamachi kama with avocado over greens, with a Japanese style sesame dressing.

Fresh ahi poke and avocado over greens, with a Japanese style sesame dressing.

Fresh salmon poke and avocado over greens, with a Japanese style sesame dressing.

Sliced boneless teriyaki chicken and avocado over greens, with a Japanese style sesame dressing.

Black tea brewed in house, lightly sweetened, with fresh lemon slices.

Brewed black tea and pineapple juice.

Calpico and shikuwasa, an Okinawan citrus drink, over ice.

Lightly carbonated and lightly sweetened, in yuzu, matcha or white peach.

24 oz fountain drinks. Refills $2.00.