2827 East Grand River
East Lansing, MI 48823
(517)853-3700
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Dinner
Appetizers
AI FRESH SPRING ROLL Cool mix of mango salsa fresco, shrimp,and vegetable wrapped in rice paper
7.00
EDAMAME Steamed baby soybean pod lightly seasoned with salt.
3.00
FUSION EDAMAME A sake infused edamame with a spicy kick!
5.00
CHICKEN YAKITORI Cooked with vegetable and teriyaki sauce.
6.00
SHRIMP COCKTAIL Steamed shrimp in Cajun seasoning served with spicy cocktail sauce.
7.00
SPICY MUSSEL Mouth-watering mussels served in a unique spicy glaze.
8.00
SPICY TUNA POPPERS Spicy tuna and cream cheese in jalapeno and lightly drizzled with teriyaki sauce.
7.00
CHICKEN WING 8 breaded chicken wings tossed in a lime & honey plum hoisin sauce
7.00
SOFTSHELL CRAB Lightly fried in tempura batter, a whole crab is served with citrus ponzu.
7.00
NIGIRI (sushi) APPETIZER 4 piece fresh nigiri of chef’s choice.
7.00
GYOZA (DUMPLINGS) Lightly pan fried vegetable stuffed pot stickers served with ponzu.
6.00
AGE DASHI TOFU Sake infused tofu lightly fried in potato batter.
5.00
CRAB MEAT ROLL Kani, onion and cream cheese stuffed in egg roll paper and lightly fried.
7.00
SEARED TUNA APPETIZER Seared tuna served with avocado lime crème fresh.
8.00
SUMO AVOCADO Spicy tuna and crab salad stuffed avocado lightly fried then glaze with spicy mayo and teriyaki sauce.
8.00
SHRIMP TEMPURA APPETIZER 4 pieces of delectable shrimp on a bed of vegetable tempura.
8.00
CALIMARI TEMPURA Lightly fried in Panko served with a side of ponzu.
7.00
SASHIMI NACHO An array of sashimi with a dash of spiciness. Served with lime, avocado and lightly fried tortilla.
10.00
SASHIMI APPITIZER 6 piece fresh sashimi of chef’s choice.
10.00
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SOUPS
SOON DUBU SOUP Spicy silken tofu soup with vegetables with shrimp and scallops
12
CHICKEN UDON SOUP Slow roasted chicken and butter sautéed vegetable in Asian chicken stock.
8.00
JALEPENO MUSSEL SOUP Delicious mussels in jalapeño, cilantro cream based soup.
8.00
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SALADS
SEAWEED SALAD Shredded nori marinated in sesame oil and mirin.
4.00
TROPICAL SALAD Fresh baby greens and fruit with herb dressing
6.00
BABY GREENS IN PECAN DRESSING Fresh baby greens with apples, blue cheese pecan drenched in mirin vinaigrette.
6.00
EBI SU (shrimp salad) Mirin marinated shrimp in a bed of sweet vinegar.
7.00
LIGHTER FARE
BULGOGI CHEESESTEAK Siracha fused Bulgogi beef sautéed with bell pepper topped with melted Colby jack cheese and sesame garlic aioli on a toasted bun.
8.00
FIRECRACKER SHRIMP Shrimp simmered in mirin and hoisin spicy sauce with a hint of garlic and cilantro.
10.00
YELLOWFIN TUNA SLIDER Seared yellowfin tuna on a toasted bun with sesame garlic aioli wasabi crème fraiche
8.00
FISH TACOS Soy glazed tilapia with pico de gallo, cabbage and wasabi crème fraiche.
8.00
TEMPURA Classic Japanese dish of lightly fried batter vegetables or seafood. Served with steamed tempura dipping sauce.
VEGETABLE TEMPURA 10
SHIRMP TEMPURA 15
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ENTREES
RED AND BLEU FILLET MIGNON
8 oz fillet grilled to your choice of temperature with a mixture of soy, Siracha and garlic then topped with bleu cheese butter and
tempura haystack onions. Served with aside of teppanyaki vegetables and sesame garlic waffle fries.
HOISEN PINEAPPLE GRILLED PORK CHOP
Center cut pork chop grilled with a hoisin pineapple glazed topped with grilled pineapple salsa and served with sweet potato hash.
GRILLED CHICKEN IN CARIBBEAN BBQ SAUCE
Sake infused mango seasoned with nutmeg and cinnamon on grilled chicken breast.
SIZZLING SHRIMP IN SAKE TERRIGON SAUCE
Shrimp simmered in tarragon sake cream sauce.
MERMAN’S KING CRAB
Lightly fried king crab tossed in garlic bean paste with a hint of sesame oil
LOBSTER TAIL IN ASIAN LIME HERB BUTTER
Two 6oz lobster tails grilled with lime herb butter on a bed of stir fried noodles
GRILLED SALMON TERIYAKI
Delicious grilled salmon with a teriyaki glaze on a bed of vegetables.
WASABI PEA RED SNAPPER
Red snapper coated in wasabi and lightly fried served with ginger glazed carrots.
BLACKENDED SEA BASS WITH MANGO SALSA
Steamed on a bed of bok choi cabbage, grilled blackend chilean seabass Served over stir fried noodles
TEPPANYAKI
The word "teppanyaki" is derived from teppan, which
means iron plate, and yaki, which means grilled. In Japan Served with onion, mushroom, broccoli, green and red pepper.,
CHICKEN 13
FILET MIGNON 16
SHRIMP 16
SCALLOP 16
FILET AND CHICKEN 18
FILET AND SHIRMP 20
CHICKEN AND SHRIMP 18
SHRIIMP AND SCALLOP 22
FILET, CHICKEN, AND SHIRMP 24
KATSU
Breaded meat in eggs and Panko (Japanese bread crumbs)
served with teppanyaki vegetables and cabbage
TON KATSU (PORK) 14
CHICKEN KATSU 13
TRADIONAL KOREAN DISH
BULGOGI Thinly shaved marinated barbecued sirloin
14.00
GARBI Thinly cut beef ribs grilled over open flames
15.00
DON BOP
Don (Japanese) or Bop (Korean) meaning rice or rice dish
consisting of fish, meat, accompanying the dish.
DOLSOT BIBIMBOP 13
HAE DUP BOP 15
CHICKEN TERIYAKI BOWL 12
CHIRASHI SUSHI 16
TUNA DON 16
SALMON DON 14
FILET AND SHIRMP 20
NOODLES
UDON
Thick wheat flour noodles in warm mirin based soup.
SHIRMP TEMPURA UDON 12
SEAFOOD UDON 16
VEGETABLE UDON 10
YAKI SOBA
Literally meaning fried noodles, served with fresh vegetables
SEAFOOD YAKI SOBA 16
CHICKEN YAKI SOBA 12
BEEF YAKI SOBA 14
VEGETABLE YAKI SOBA 10