Aka Sushi House
Crystalline cubes of momen-dofu fried in a special house sweet radish sauce.
Marinated seaweed with a light drizzle of citrus soy sauce.
Young soybeans plucked fresh, blanched, then sprinkled with natural sea salt. Served hot or cold.
Three Fresh prawns coated with Japanese batter and lightly fried to perfection.
Six seasonal vegetables coated with Japanese batter and lightly fried.
Steam wasabi dumpling.
Minced tiger prawns and shiitake mushrooms sandwiched between shiso leaves, gently fried and served with tempura sauce.
Snow crab, smoked salmon, calamari and crawfish mixed with chili mayo, then lightly dribbled with a miso vinaigrette.
Thinly-sliced smoked salmon and mixed garden vegetables, dressed with miso vinaigrette.
Grilled chicken breast marinated in a hearty teriyaki sauce, served atop a crisp spring mix, with creamy ginger, or miso vinaigrette served on the side.
Chef’s selection. Creatively presented “Sushi of the day”.
Chef’s selection. Five kinds of Nigiri sushi and California roll.
Three kinds of Nigiri (tuna, salmon, white fish) with spicy tuna roll.
Eleven pieces of five different types of sashimi.
California roll, white fish tempura roll and rock & roll.
California roll, shrimp asparagus roll, and rock & roll.
California roll, rock & roll, and spicy tuna roll.
Two Inari, two Avocado, two asparagus nigiri and one vegetable roll.
A beautifully decorated Japanese garden of assorted sashimi over sushi rice.
Sushi, Shrimp & Vegetable Tempura.
Sushi and Ginger Pork.
Sushi and Beef Negima.
Ginger Pork, Shrimp & Vegetable Tempura.
Chicken Teriyaki, Shrimp & Vegetable Tempura.
Beef Teriyaki, Shrimp & Vegetable Tempura.
Salmon Teriyaki, Shrimp & Vegetable Tempura.
A vegetarian’s paradise.
Chicken with egg over steam rice.
Breaded pork cutlet with egg & onion sauce over steam rice.
Shrimp & yam tempura over steam rice.
Sliced salmon sashimi over steam rice.
Sauteed beef with vegetable.
Unagi served over steam rice.
Hot udon noodle soup with shrimp tempura, chicken, egg, fishcake, and vegetables.
Hot Japanese egg noodle soup with roast pork, egg, fishcake and vegetables.
Stir-fried udon with vegetables, choice of beef or chicken.
Maguro
Sake
Smoked Sake
Hamachi
Ebi
Ama Ebi
Suzuki
Tai
Hirame
Tako
Unagi
Anago
Ika
Escolar
Saba
*Toro
Hokki Gai
Uni
Ikura
Masago
Tobiko
*Mirugai
Hotate
Tamago
Inari
Kanikama
Magi Maguro
Grilled eel atop a spicy crawfish and cream cheese roll.
Grilled eel on a shrimp tempura and crabmeat roll.
Smoked salmon over a California roll.
Mixed snow crab wrapped inside out with escolar, fresh salmon and thin avocado
Seven different kind of fish atop a California roll.
Marble seaweed rolled with eel, kani, cucumber, sprouts & asparagus..
Reverse rolled pepper tuna, avocado, topped with spicy salmon & wasabi tobiko
Shrimp tempura, cucumber, escolar and tobiko
Inside out rolled with kani, smelt egg & avocado, topped with baked scallop
Yellowtail, cream cheese and jalapaño.
Grilled apple slice atop a shrimp tempura & snow crab roll with eel sauce.
California roll with cream cheese roll, atop baked chop scallop.
Inside out rolled with kani, asparagus, japapeños. Topped with beef tataki and thinly sliced lemon.
Spicy tuna, Tortillas chips, topped with fresh salmon & Aka spicy creamy sauce.
Kani, avocado, topped white tuna roasted garlic and Faie Gras paste.
Crystalline cubes of momen-dofu fried in a special house sweet radish sauce.
Diced green lip mussels mixed with flying fish eggs and baked in a mayo.
Grilled marinated short ribs served with strawberry sake sauce.
Thinly-sliced beef carpaccio, seasoned with black and shichimi peppers, presented in a chrysanthemum contoured arrangement and topped with a light miso vinaigrette.
Tender chicken breast stuffed with mint-tinged shiso leaf-miso gravy.
Plump squid from Hachinohe seaport, seasoned with garlic salt & a dash of shichimi pepper, then gently sautéed in Texas butter & soy sauce.
Calamari lightly coated with tempura batter fried to golden brown.
Young soybeans plucked fresh, blanched, then sprinkled with natural sea salt. Served hot or cold.
Fresh prawns and seasonal vegetables lightly coated with tempura batter than fried to perfection.
Cod marinated in a sweet miso paste, carefully oven grilled to golden brown perfection.
Crispy Berkshire Pork topped with dollops of wasabi, karashi mustard and momiji oroshi sauce.
Savory cubes of tuna marinated in a fresh house ginger sauce, fried with the finest sesame oil.
Sakura shrimp perched atop butter-fried Japanese eggplant, lavished with sweetly darkened miso sauce.
Marinated seaweed with a light drizzle of citrus soy sauce.
Minced tiger prawns and shiitake mushrooms sandwiched between shiso leaves, gently fried and served with tempura sauce.
Soft shell crab coated lightly with panko bread fried to perfection and served with ponzu sauce.
Smoked squid and Japanese vegetables in a sesame dressing.
A light miso soup from Nagano prefecture.
Aged Miso soup with Manila clams.
A Japanese homemade “Grandma’s” comfort miso with vegetables and mountain herbs.
Clear broth poured from a teapot into cups, revealing the vegetable and herb treasures within.
Summery steamed egg-pudding in fish broth with shrimp, chicken, whitefish and gingko nut, served in a Japanese teacup.
A crisp green salad with your selection of dressings, creamy ginger or miso vinaigrette.
Snow crab, smoked salmon, calamari and crawfish mixed with chili mayo, then lightly dribbled with a miso vinaigrette.
Thinly-sliced smoked salmon and mixed garden vegetables, dressed with miso vinaigrette.
Grilled chicken breast marinated in a hearty teriyaki sauce, served atop a crisp spring mix, with creamy ginger, or miso vinaigrette served on the side.
Sliced Angus ribeye strips grilled at your table on a hot river stone.
Marbled Kobe beef strips grilled at your table on a hot river stone.
Ribeye Beef & Vegetable served with a tabletop stone plate, or personal grill, accompanied with steamed rice pearls.
Unagi served with a tabletop charcoal brazier, or personal grill, accompanied with steamed rice pearls.
2 skewers
2 skewers
2 skewers
2 skewers
2 skewers
2 skewers
2 skewers
2 skewers
2 skewers
2 skewers
2 skewers
2 skewers
2 skewers
| Gom-Ae with Sesame Sauce | Haro maki with strawberry sauce | Potatoes Salad with Tokatsu Sauce | Wasabi Potatoes with Honey Wasabi
Marinated lobster tail & Scallops pan-fried with sake, served with Aka’s house red wine sauce and sautéed vegetables.
Tender lamb chops, flame-grilled till golden-brown, served wasabi sauce.
Pan-seared tender loin and jumbo prawns with soybean gravy.
Sauteed lobster and scallops with tropical fruits.
Pan-seared tender filet mignon wrapped with bacon. Topped with special miso gravy.
Pan seared lobster, then oven baked with cheese and tomatoes sauce.
Tender lamb chops, flame-grilled till golden-brown, served with 3 different herb-sauce tastings.
Toro Salmon marinated in Aka’s sweet Saikyo miso paste, grilled from above to seal in the natural juices.
Browned sea bass topped with a spoonful of creamy miso sauce, served on a bed of baby bak choy.
Autumn tides from Japan produce these prized Seki Toro Saba, carefully oven-grilled with sea salt and served on a bed of warm river rocks.
Prawns pan-darkened with a blended sauce, then stuffed fittingly-in a pear bowl.
Succulent chicken breast smothered with a lustrous miso sauce.
Browned sea bass topped with a spoonful of creamy miso sauce, served on a bed of baby bak choy..
Chef’s Prime Selection. Seven sushi and california rolls..
Chef’s Prime Selection. Nine sushi and two maki rolls..
Chef’s Prime Selection. Fifteen pieces of five assorted sashimi..
Chef’s Prime Selection. Twenty one pieces of seven assorted sashimi.
Chef’s Prime Selection. Thirty pieces of ten kinds of sashimi.
Aka’s ultimate experience. Eleven pieces of five different seasonal sashimi slices, with four Nigiri sushi and tuna maki rolls. Sushi Bar Selection.
Tender Japanese carpaccio sliced into thin sashimi style and lightly seared to seal in its distinct “umami,” or “essence of flavor.”
Shrimp and snow crab on finely-cut cucumber, splashed with sweet rice wine vinegar.
Chef’s choice of assorted sashimi slices on kelp and finely-cut cucumber, splashed with sweet rice wine vinegar.
Sliced octopus from the seas of South Africa, arranged on kelp and finely-cut cucumbers, splashed with sweet rice wine vinegar.
In Tekka Don style. Carefully-selected tender slices of tuna over a bed of seasoned sushi rice.
A showcase of our Master Chef’s talent. A beautifully decorated Japanese garden of assorted sashimi over sushi rice.
Mountain-grown buckwheat noodles.
Hot udon noodle soup with shrimp tempura, chicken, egg, fishcake, and vegetables.
Hot udon noodle soup with choice of beef, chicken, or vegetables.
Hot Japanese egg noodle soup with roasted pork, egg, fishcake and vegetables.
Soba noodle stir-fry with assorted seafood.
Soba noodle stir-fry with vegetables.
Japanese Noodle Stir-fry with choice of (beef or chicken).
From Shinshu, Japan. Mountain-grown buckwheat noodles served cold with special shiitake-accented tsuke-men sauce.
Tempura banana serve with your choice of our homemade ice cream.
Your choice of flavors: Green Tea, Red Bean, Vanilla.
Lightly fried ice cream with Japanese batter.
Homemade plain cheesecake with a lemon glazed.
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