Menu
INTROS
-
ZING CHICKEN WINGS | 15
gochujang sauce . spicy honey mustard
spicy
-
BRUSSELS | 10
fried . gochujang dressing . almond . cashew
-
PORK DUMPLING | 12
scallion . dashi soy
-
EDAMAME | 5
citrus salt | add spicy gal chili oil +3
vegan
-
CHICKEN LETTUCE WRAP | 16
iceberg . basil . mint . cilantro
-
STREET CORN | 12
fried garlic . fried shallot . yuzu miso soy mint . aioli
-
TOY TACOS | 3
CHOOSE hamachi or salmon or jackfruit
-
CRAB RANGOON | 12
kani crab . sweet chili tiki sauce
-
patagonia scallop . ikura
patagonia scallop . ikura
-
TEMPURA VEGETABLES | 14
seasonal vegetable
-
KAMPACHI FRESNO | 18
cucumber bath . arari . yu-kari
SOUPS & GREENS
-
YUZU ORZO SOUP | 6
toasted orzo . chive
-
MISO SOUP | 5
house tofu . wakame . shimeji
-
CARROT GINGER SALAD | 6
iceberg . cucumber . carrot . tomato
vegetarian
-
WASABI CAESAR | 8
romaine . jmb crouton . wasabi aioli
vegetarian
-
CITRUS ALMOND | 8
toasted orzo . chive
vegetarian
PHO-KING RAMEN
pho-style broth with sapporo ramen noodle . poached egg . nori . scallion . miso dust-
ROASTED CHICKEN BROTH | 16
grilled chicken
-
ROASTED FISH BROTH | 18
grilled black cod
-
MUSHROOM LEMONGRASS BROTH | 14
carrot noodle . tofu . bok choy
vegan
ROBATA GRILL
one skewer per robata-
GRILLED SHRIMP | 4
yuzu mint
-
HALF-LOBSTER | 12
yuzu soy mint
-
TAKO [OCTOPUS] | 7
umeboshi oil
-
PORK BELLY | 4
tare
-
CHICKEN BREAST | 4
tare
-
BEEF TENDERLOIN | 5
tare
-
CHERRY TOMATO & CUCUMBER | 3
umeboshi oil
vegan
-
SHIITAKE | 3
yuzu mint
vegan
-
SHISHITO PEPPER | 3
umeboshi oil
vegan
BAO BUNS
bao buns come with sauce and pickled veggies-
BEEF TSKUNE | 5
tare
-
SPICY SHRIMP | 6
yuzu chili
-
TEMPURA CHICKEN | 6
soy mint aioli
-
CHICKEN TSKUNE | 5
tare
MAIN DISHES
chicken and Beef-
YUZU CHILI CHICKEN | 18
tempura chicken . yuzu chili . rice
spicy
-
CITRUS CHICKEN | 20
citrus sauce . red pepper . rice
-
SESAME CHICKEN | 18
yaki . broccoli . rice
-
SWEET PEPPER STEAK | 22
red pepper . rice . unagi sauce
-
BEEF & BROCCOLI | 20
rice . onion . sesame
-
CURRY BEEF | 16
carrot . fingerling . pickle
RICE & NOODLES
-
KATSU CURRY | 16
chicken cutlet . carrot . fingerling . pickle . japanese curry | can be made vegan
spicy
-
VEGETABLE STIR FRY | 12
seasonal vegetables . rice
vegetarian
-
FRIED RICE | 14
carrot . bok choy . shiitake . onion
vegetarian
-
STIR FRY UDON | 14
carrot . bok choy . shiitake . onion
vegetarian
TIGERLILY PRIME ENTRĖES
-
SURF N’ TURF | 88
4oz kobe . maine lobster . fried rice . yuzu . hollandaise
-
BAVETTE | 60
BAVETTE | 60
-
FILET MIGNON | 35
6oz filet . fingerling . asparagus
-
SWEET SOY CEDAR SALMON | 36
cured faroe island salmon . broccoli . fried rice
-
HAMACHI KAMA | 22
pickled daikon . ponzu . watermelon radish
-
OCTOPUS | 24
fingerling . miso lemongrass sauce
-
CREAMY SHRIMP UDON | 26
ginger . shiso . parmesan
NIGIRI | 1PC | SASHIMI | 2PC
(SUBJECT TO AVAILABILITY)-
KAMPACHI | 6
wild amberjack
-
HAMACHI | 7
yellowtail
-
MADAI | 7
japanese snapper
-
SHIMA AJI | 8
striped jack
-
HIRAME | 6
flounder
-
SAKE | 7
faroe island salmon
-
AKAMI | 7
sustainable bluefin . tuna loin
-
CHUTORO | 8
sustainable medium . fat bluefin belly
-
OTORO | 12
sustainable fatty bluefin belly
-
SABA | 6
mackerel
-
BAJA UNI | MKT
purple sea urchin
-
AJI | 6
horse mackerel
-
ANAGO | 9
saltwater eel
-
UNGAI | 8
BBQ freshwater eel
-
TAMAGO | 5
sweet omelet
-
BOTAN EBI | 8
spot prawn
-
YARI IKA | 7
japanese hokkaido squid
-
IKURA | 8
marinated salmon roe
-
hotate | 5
japanese scallop
CHEF’S SEASONAL
-
SASHIMI SELECTION | 80
8 different fish 2PC of each
-
NIGIRI SELECTION | 70
9PC | dressed nigiri
nigirizushi Chef’s Selected Nigiri
-
aburi toro | 1pc | 13
torched . fatty tuna . lemon zest . oroshi daikon . daikon sprout
-
toro to caviar | 1pc | 13
fatty tuna . caviar
-
akami to toro | 1pc | 12
fatty tuna tartare . chives . sesame oil
-
a5 & hotate | 1pc | 15
a5 wagyu . scallop . fried shiso . fried garlic
-
snow crab | 1pc | 6
gunkan . spicy aioli . scallion
-
kanpachi lime| 1pc | 6
yu-kari . pickle fresno
-
foie gras | 1pc | 12
dehydrated egg yolk . chive
-
vegetable nigiri | 5pc | 15
chef’s choice vegetable
-
shiro sugi | 2pc | 15
chef’s choice import fish . sakura powder . wa-yakume
-
aburi saba | 1pc | 8
torched mackerel . ponzu . oroshi daikon . oroshi ginger
-
aburi botan | 1pc | 10
spot prawn . ikura scallion torched
-
aburi hotate | 1pc | 13
lime . torched . scallop . caviar
-
aburi sake | 1pc | 8
torched faroe island salmon . ikura battera konbu . scallion
MAKIMONO SUSHI ROLLS
-
TANJIRO | 8PC | 22
panko fried shishito . akami . cucumber . jalapeño honey-vinaigrette
-
garden vegetable | 5pc | 14
red pepper . romaine . seasonal vegetable . soy mint
-
GOJO | 8PC | 21
torched . hotate & lemon . cucumber . avo . miso beurre blanc
-
SHIKOTSU | 8PC | 36
a5 waygu . brown butter & miso bone marrow
-
KURAMA | 6PC | 20
tamago . spicy salmon . furikake rice . thai basil
-
KARAI TUNA | 6pc | 15
sustainable bluefin tuna . gochujang . fried sweet potato . cucumber . avocado
-
unagi delight | 8pc | 20
unagi . snow crab. cucumber . avocado
-
TIGERLILY | 8PC | 20
faroe island salmon . cucumber negi . ikura . tempura shrimp . torched
-
tempura vegetable | 5pc | 10
season vegetable . fried
-
NAMI | 8PC | 14
kanpyo . cucumber . asparagus . fried sweet potato
-
sake trio | 8pc | 15
salmon skin . salmon . ikura . avocado
-
KANI | 5PC | 17
snow crab . yuzu miso aioli . cucumber . avocado
-
maguro tartar | 8pc | 22
otoro tartar . avocado . cucumber . fried lotus root
classic rolls
-
tuna & avo | 8pc | 12
bigeye tuna . avocado
-
Cucumber & avo | 8pc | 8
cucumber . avocado
-
Salmon avo | 8pc | 11
faroe island salmon . avocado
-
Shrimp tempura | 8pc | 12
tempura shrimp . cucumber
DESSERTS
-
matcha tiramisu | 16
matcha mascarpone mousse . white chocolate . pistachio croquant
-
okinawa cheesecake | 17
japanese purple yams . coconut crisp . coconut cream
-
PASSIONFRUIT CHOCOLATE CAKE | 10
orange honey . kumquats . passionfruit mousse
-
MATCHA TIRAMISU | 8
matcha mascarpone mousse . white chocolate . pistachio croquant
-
ROTATING LIQUID NITROGEN ICE CREAM | 14
++ served raw or uncooked, or contains raw or undercooked ingredients. ++
please be advised that consuming raw or undercooked food items may result in foodborne illness.