Fuki Sushi

Aromas of strawberry and spice mergy with orange peel spice

Aromas of coffee and cocoa lead to cherry and cassis notes on the palate

Bright and juicy palate, flavors of black cherry, raspberry and plum. Sustainable Winery

Slowly fermented in until dry, this is a complex rose wine that is fresh and vibrant

Layers of fruit, green melon, cut grass and honeysuckle finishing with crisp pure fruit. Organic Grape Production

Aromas of honeysuckle blossoms, melon and pears. Bright a refreshing to the palate with flavors of citrus, honeydew and gooseberry. Great pairing with shellfish

Rich and persistent; fruity with reminders of ripe golden apple and maple flowers. Veneto, Italy

Complex flavors, revealing floral, pear and lemon notes. Long energetic finish.

With lush use of aroma hops, this beer has a crisp taste, refreshing flavor and refined bitterness.

Amber in color this beer boasts a citrus aroma while finely balancing sweet and bitter flavors

A refreshing 'recovery drink' with essential vitamins such as folic acid and vitamin B12. Reduces fatigue, promotes energy yielding metabolism and supports your immune system. 0.5% ABV

All natural ingredients Please ask your server for available flavor

Matured in the finest Mizunara oak casks. This whisky is gently matured in traditional style. Notes: honey, coconut and vanilla

Nose: meaty with sweet barbeque and cinnamon, notes of deep syrupy bourbon without the heat. Some dark sherry and prunes Palate: malt candy and ripe tropical fruits Finish: tannic sautéed mushroom.

Nose: smokey aroma with hints of fresh cherry blossom, ripe fruit and honey. Palate: coconut, pineapple and sweet florals Finish: quite longe and presents really clean with wafting smoke

Nutmeg, stewed pear and grape flavor with ripe pear, brandy and sugarcane on the nose. Available warmed or chilled. Nigata, Japan. SMV +2.0

Crisp, dry flavor with an extremely clean finish.. Available warmed or chilled. Nigata Prefecture. SMV +5.0

Crisp notes of lemon-lime and apple aromas with a soft frothy finish. From the Hiroshima Prefecture.

A lively unpasteurized 'nama' genshu sake. From the Gunma Prefecture.

A very clean, complex and elegant sake. Matured at sub zero temperature for three years before releasing. From the Nigata Prefecture.

…floral, sweet melon and Asian pear aromas.

Extremely limited sake made using the highest form of sake production – gravity drip technique. Nose filled with berry, mango, grape elements. SMV +5.0

Flavors of white grape with hints of anise, medium bodied sake from the Kyoto Prefecture. SMV +6.5

Sashimi cut fish on a bed of seasoned sushi rice. Choose up to 2 fish: tuna, hamachi, salmon caviar (ikura) , salmon or albacore. Served with ippin tastings prepared by the chef

Torched fire salmon belly, fresh uni, ikura and sliced toro all on a bed of seasoned sushi rice with kizami nori, oboro and tamago.

Thinly sliced salmon belly and white onions in a specially prepared vinegar marinade, Appetizer portion

Spring mix salad with sashimi bits topped with toasted pine nuts and served with a sweet rice vinegar and olive oil dressing

Thinly sliced halibut or madai served with momijioroshi, negi and ponzu dipping sauce

Chili pepper crusted seared tuna served on fried renkon chips doused in a garlic ponzu sauce, topped with black tobiko

Mixed greens with our famous sesame dressing

Spring mix salad with sashimi bits topped with toasted pine nuts and served with a sweet rice vinegar and olive oil dressing

Our house recipe; white miso soup complimented with green onion, white onion, wakame and fried tofu

Clear soup with shiitake mushrooms served in a ceramic kettle. Please allow 20 minutes to cook

Assorted seafood in a fish based broth cooked at your table in a paper nabe pot

Deep fried almond covered shrimp served with dipping sauce

Fresh whole abalone, scored and sautéed with salt, pepper, garlic butter, shimeji mushrooms and jalapenos.

Japanese beer battered soft shell crab served with our house spicy mayo sauce for dipping

Marinated in our garlic, soy, lemon batter then fried to perfection

Rib eye beef skewers and chicken skewers grilled and drizzled with teriyaki sauce. served with a hibachi grill at your table

Pork and chicken filled potstickers, deep fried, served with dipping sauce.

Soy marinated thigh meat karaage fried and served with a spicy mayo dipping sauce

Pork filled potstickers, pan fried, served with dipping sauce

With a spicy garlic sauce or mild tempura sauce; your choice. spicy selection is vegetarian^

Kinoko mushrooms, chilled tofu and a yuzu kosho ponzu sauce

Boiled soybeans, lightly salted

Fried eggplant, ground daikon, fresh shoga ginger root and tempura sauce

Steamed pressed spinach tossed in a goma sauce

Tofu, vegetables and yam noodles simmered in a sweet shoyu broth with your choice of beef or chicken. Served with ippin tastings prepared by the chef. Vegetable selection with tofu, noodles and a variety of vegetables. For one person. Served with ippin tastings prepared by the chef. Wagyu Beef Sukiyaki Table Cooking is also available for two or more guests.

A box set complete with nigiri sushi, sashimi, California Uramaki, fried calamari and two daily appetizers. Perfect for the novice

Seafood Kaminabe; assorted seafood in a fish based broth cooked at your table in a paper nabe pot. Complimented with cold green tea buckwheat noodles marinated in a wasabi oil. Served with ippin tastings prepared by the chef. Not served with steamed rice

Fried eggplant, sweet miso sauce and kurogoma. Set lunch comes with miso soup, steamed rice and three daily ippin tastings.

Chicken filet fried panko style simmered in a sweet soy sauce with egg and onions over rice. Donburi set is served with three daily ippin tastings and miso soup.

Changing ramen selection: Pork Ramen, Miso Ramen, Shio Ramen, Shoyu Ramen. Please check which selection is available tonight with your server.

Udon noodles with shrimp and vegetable tempura, fishcake and vegetables.

Green tea buckwheat noodles served in a warming broth. Choose tempura or Japanese sansai vegetables.

Mini Assorted Tempura shrimp and vegetables prepared tempura style California Uramaki snow crab and avocado rolled inside out (4 pieces)

Mini Unadon BBQ fresh water eel over steamed rice served with kinshi shredded tamale Mini Salmon Shioyaki salt grilled salmon filet garnished with oroshi ground radish

Prawns prepared tempura style

Panko fried chicken thigh meat served with dipping sauce

Yellowtail neck, tender meat, grilled shioyaki (shioyaki is gluten free) or teriyaki style (contains gluten) . Limited availability

Yellowtail neck and tofu simmered in a sweet shoyu and mirin sauce. Please allow 20 minutes for preparation. Limited availability

Grilled rib eye beef teriyaki style

Rice porridge and egg with your choice of chicken, crab or nameko mushroom

Udon noodles with assorted tempura, fishcake and vegetables.

Thick white noodles in a hot broth served with Japanese vegetables.

Green tea buckwheat noodles served in a warming broth. Choose tempura or Japanese sansei vegetables.

11 pieces of selected gluten free nigiri sushi

Jack Mackerel

Sweet prawn

Halibut dorsal

Yellowtail

Halibut, extra charge with shiso

Squid, extra charge with quail eggs

Scallop

Seared bonito

Tuna

Salmon, Marinated

Egg Omelet

Tuna belly

Sea urchin, extra charge with quail eggs

Spicy flying fish roe

Snow crab meat, avocado and spicy sauce topped with tobiko

Tuna and avocado rolled together then fried. Rolled with spicy sauce and lettuce, topped with goma

Shrimp tempura rolled with avocado, spicy sauce and lettuce topped with tobiko

Yellowtail, green onion and spicy sauce

Raw salmon, green onions and spicy sauce

Scallop, tobiko and spicy sauce

Red tuna, cucumber and negi rolled with spicy sauce

California uramaki with wasabi flying fish roe (green tobiko)

Snow crab meat rolled with avocado topped with tobiko

Ebi tempura on the inside with BBQ eel & avocado on the outside

Shrimp tempura rolled with avocado and lettuce topped with tobiko

Ebi tempura wrapped with avocado and torched marinated salmon topped with ikura and slivered negi

Yellowtail & green onion

Tuna, salmon, shrimp and yellowtail rolled with avocado and cucumber

Grilled salmon skin roll & green onion

Deep fried soft shell crab rolled with avocado and lettuce topped with tobiko

Fatty tuna

BBQ fresh water eel and cucumber rolled with avocado (

BBQ fresh water eel & cucumber

Spinach, cucumber, avocado, shiitake and pickled daikon

Mountain gobo root and carrot prepared in a soy sauté with avocado and asparagus tempura

Cooked shiitake mushroom

Pickled sour plum, beef steak leaf and cucumber

Carrot and green bean tempura with avocado and lettuce