Boneless duck meat, cucumber, scallion, mild spicy hoisin sauce topped with roasted duck skin and sesame seeds.
Pan seared scallop roll with torched yellow tail sliced on top with light miso and yuzu sauce.
Soft shell crab tempura maki topped with tuna and tobiko drizzled with balsamic syrup.
Salmon, crab, avocado tempura roll topped with Chef’s special sauce.
Crab stick, avocado and cucumber topped with spicy tuna and tobiko.