Enjoy our covered patio dining Wednesday Thursday Friday Saturday Sunday Night
Enjoy our covered patio dining Wednesday Thursday Friday Saturday Sunday Night
Starting a meal with an appetizer is just more fun - add beer to maximize the experience
the ultimate wasabi experience ground by hand to order
seaweed / firm tofu / shitake mushroom / green scallion
2 shrimp / mixed vegetables / wasabi pea dust/ wasabi aioli
1 softshell crab / mixed vegetables / wasabi pea dust/ wasabi aioli
fresh chili lime
samba garlic aioli
ranch or blue cheese / traditional carrots-celery batonets
cucumber / ponzu sauce/ roasted sesame seed / yuzu tobiko
carpaccio / serrano pepper / lemon / sesame seed oil / yuzu / miso/ roasted garlic chips
carpaccio / scallion / pickled ginger / EVVO / soy sauce / sesame seed
Approximately 8 pieces per roll
in: fresh eel water/ cucumber
top: avocado / unagi sauce / orange tobiko
in: tempura shrimp / cucumber / avocado
top: / snow crab / spicy mayo / green onion /yuzu tobiko
in: spicy california tuna / cucumber
top: hawaiian yellow fin tuna / roasted seeds / wasabi mayo / orange tobiko
in: spicy local salmon / cucumber / wasabi leaf
top: seared rare salmon / top avocado / wasabi tobiko
in: tempura softshell crab / avocado
top:snow crab / spicy mayo / green onion / crispy tempura
in: snow crab meat mayo / cucumber
top: avocado / snow crab meat / tempura crunch / wasabi aioli
in: snow crab leg mayo
top: tuna / hamachi / salmon / avocado / sweet sauce / spicy mayo
in: wild salmon / cucumber
top: Hokkaido Nichirei scallop / avocado / yuzu tobiko
in: tempura snow crab leg / avocado / cucumber
top : crispy shallot / crispy tempura / unagi sauce
in: tempura spicy tuna / cucumber / avocado
top: lobster tail tempura / eel sauce / yuzu mayo/ shave truffle “10 pieces”
Chef Roux uses super premium rice ‘Ayanishiki’ from japan to get the ultimate flavor of the nigiri.
*California blue fin tuna 11
*Hawaiian yellow fin tuna 9
*Local wild salmon 8
*Japanese hamachi 15
*Spanish octopus 8
*Japanese salted mackerel 7
Vietnamese unagi ( cook freshwater Eel) 10
*Canadian albacore 11
*Japanese Hokkaido nichirei scallop 13
SERVED W/ potato gratin OR super premium rice ' Ayanishiki' from japan and sauteed brocolini
bordelaise sauce
bordelaise sauce
korean sauce / green scallion
bordelaise sauce
teriyaki sauce
clarified butter
samba aioli
"Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."
Cold in can or bottle
600 ml bottle
Steak and Sushi To Go at Carmel Valley CHOPHOUSE 13762 Center Street Carmel Valley Village California