duck confit prepared with a five spice rub, bacon-taro yam mash, white & green asparagus, baby carrot, fig-chipotle reduction, heirloom tomato-pineapple salsa
avocado, mango, pineapple, tempura shrimp, crunch, topped with a fusion of spicy ebi, spicy tuna, spicy salmon and spicy crab, garnished with cilantro and sriracha
ahi, salmon, white tuna, cream cheese, jalapeno, crunch, avocado, mango, panko fried then topped with avocado, eel, red tobiko, served with jalapeno ranch and eel sauce (no rice)
tempura lobster, tuna, salmon, jalapeno, cucumber, avocado, cilantro, topped with spicy crab, avocado slices and torched scallop with miso-sake and eel sauce, garnished with red-black tobiko, chives
roasted red pepper, onion, tempura asparagus, tempura lobster, ahi, topped with spicy crawfish & crab salad, avocado, mango, and beef tataki, served with spicy mayo, chives, and Hawaiian black salt