Sushi Lover - Menu complet

Served in a pot.

In a ready-to-drink bottle.

In a ready-to-drink bottle.

Delicately Smoked Salmon, Perfectly Flavored for a Light, Satisfying Treat

Broiled eel with eel sauce over a rice bowl.

Rolled with smoked salmon, cream cheese, and avocado.

With ginger dressing.

Yum Yum roll over large house salad with ponzu dressing.

With ginger dressing.

Seasoned seaweed salad.

With ginger dressing.

With avocado and ginger dressing.

Assorted sashimi with veggie over a rice bowl.

Tuna, salmon, tilapia, ebi shrimp, cucumber and avocado with three different kinds of tobiko.

Sweet pickled daikon radish.

Sliced shrimp, typically served raw in traditional Japanese style, without rice.

Rolled with tuna, avocado, and our house creamy spicy sauce.

Rolled with crab, cucumber, and avocado.

With avocado and ginger dressing.

Fried shrimp with tempura sauce.

Lobster, cream cheese, cucumber, and avocado. Sweet sauce torched with white sweet sauce.

Fried chicken coated with torched sweet sauce.

16 pcs of chefs choice fish and a side of rice.

Rolled with fried shrimp, cucumber, and avocado with eel sauce.

Ponzu sauce sliced and torched seared tuna over house salad with house.

Spicy fried rice with chicken and jalapenos.

Fried rice with shrimp.

7 pcs of nigiri and 7 pcs of sashimi of chefs choice and a California roll.

Coke, diet coke, lemonade, fanta, sprite.

Fried vegetable with tempura sauce.

Fried rice with vegetables.

Tender asparagus spears atop vinegared rice, wrapped with a delicate strip of nori.

Fried crab (6 pcs) with tempura sauce.

Fried dumplings with gyoza sauce.

Ramen noodle soup with bulgogi beef.

Chopped smoked salmon on shrimp chips with our sweet cream sauce and broccoli.

Perfectly steamed sushi-grade rice, subtly seasoned for an authentic taste.

Sliced octopus over house salad with ponzu sauce.

Ramen noodle soup with 2 pcs of shrimp tempura and 4 pcs of veggie tempura.

Udon noodle (thick) with savory broth with tempura crumbs and garnishment.

Rice noodle with veggies and sweet and spicy Thai basil sauce.

Three pcs of assorted sashimi over salad and ponzu sauce.

Tuna, salmon, crab, cream cheese, cucumber, and avocado with white sweet sauce, spicy mayo, and eel sauce. Fried with panko.

Shrimp tempura, crab meat, cucumber, avocado. Deep fry. Eel sauce

Rolled with crab, cucumber, and tempura crumbs. Spicy mayo and hot sauce on top.

Rolled with crab salad and avocado. Tempura crumbs on the top with eel sauce.

Crab, cucumber, and avocado. Potato crumbs on the top with sweet sauce torched, along with spicy mayo and eel sauce.

3 pcs of eel nigiri and a dragon roll.

Thin slices of crab, typically served without rice, highlighting its natural flavor and texture.

8 pcs of chefs choice nigiri and your choice of California or tuna roll.

6 pcs of chefs choice nigiri and your choice of California or tuna roll.

Teriyaki chicken, 2 pcs of nigiri (chefs choice), 2 pcs of sashimi (chefs choice), California, 2 pcs of fried California, gyoza, *2 pcs of shrimp tempura, 2 pcs of fish sticks and a slice of orange.

Bulgogi (Korean style beef), 2 pcs of nigiri (chefs choice), 2 pcs of sashimi (chefs choice), California, 2 pcs of fried California, gyoza, *2 pcs of shrimp tempura, 2 pcs of fish sticks and a slice of orange.

Fried crab coated with torched sweet sauce.

Spicy California, spicy tuna, and spicy salmon rolls.

California, spicy California, and fried California rolls.

California, angry California, and crunch crab rolls.

Fried rice with teriyaki chicken.

Soybean soup with scallions, tofu, and seaweed.

Marinated gourd strip.

Rolled with spicy tuna and avocado.

Steamed soy beans with salt.

Sashimi-grade salmon, typically served raw, on top of a small mound of vinegared sushi rice.

Thinly sliced avocado, typically served as a simple, elegant sashimi without rice.

Grilled river eel slices with eel sauce.

Scallop sashimi typically includes thinly sliced fresh scallops, often served with a side of soy sauce for dipping.

Sashimi-grade mackerel, typically served over vinegared sushi rice.

Extra white rice

Tuna, cream cheese, cucumber, avocado, sweet sauce torched, and spicy eel sauce.

Tilapia nigiri typically consists of thinly sliced tilapia, laid over a small bed of vinegared rice, often served with a touch of wasabi.

Thinly sliced cucumber, presented in the traditional sashimi style without rice.

Fried soft shell crab with ponzu sauce.

Octopus nigiri typically features thinly sliced, cooked octopus atop vinegared sushi rice, often garnished simply to highlight its natural taste. Served in pairs.

Smelt roe, also known as masago, delicately placed atop vinegared sushi rice, often wrapped in nori.

Tender slices of river eel atop sushi rice, drizzled with a savory glaze, and garnished with seaweed.

Thin slices of sweet, Japanese-style egg omelette, typically served as a delicacy.

Escolar sashimi typically includes thinly sliced white tuna, often enjoyed for its rich texture.

Salmon roe, also known as Ikura, served over a small bed of sushi rice, typically includes one piece per order.

Flying fish roe, served as a delicately prepared piece, typically includes a bed of sushi rice.

Thinly sliced squid atop a small mound of vinegared sushi rice, often served with a hint of wasabi.

Fresh, delicate slices of yellowtail, served raw.

Fresh cucumber, seaweed, and crab sticks with house special vinegar dressing.

Crab salad over sliced cucumber with eel sauce and green onion.