C E L E B R AT I N G 1 7 Y E A R S
SPECIALTY MARTINIS 12
R E D O N E vodka, cranberry, passion fruit, orange and fresh lime juice
C U C U M B E R P A S S I O N citrus vodka, passion fruit and fresh lime juice with muddled cucumber
M A N G O P A S S I O N M A R G A R I T A blanco tequila, orange liqueur, mango and passion fruit juice
S A K E T I N I ozeki sake + lichiko vodka or gin with fresh cucumber garnish
LY C H E E lychee liqueur, sake, rum blanco and fresh lime juice
sake, orange liqueur, moscato, peach puree and passion fruit juice
PEACH SAKE SANGRIA
M O J I T O rum blanco, fresh lime juice, sugar and muddled mint
T O K Y O M U L E lichiko shochu, ginger beer, homemade ginger syrup and fresh lime juice
BEER SELECTION
ASAHI SUPER DRY | SAPPORO | SAPPORO LIGHT 6
H I TA C H I N O N E S T W H I T E A L E 1 0
SAKE LIST
CLEAN, FOCUSED, PURE + LIGHT BODY
SIZE
BTL
GL
720ml
68
17
500ml
56
300ml
48
slightly dry & delicate round finish
720ml
52
EXPRESSIVE, BRIGHT FRUIT + FLORAL AROMAS
720ml
72
light and elegantwith aromas of green apple and citrus
500ml
62
720ml
138
720ml
56
300ml
36
720ml
66
300ml
26
300ml
24
“YETI” YUKI OTOKO (H)
light, clean and dry with soft steamed rice quality
“ B A M B O O P R I N C E S S ” K A G U YA H I M E ( J )
light + smooth with medium dryness
“ T O K Y O P R I D E ” TA M A J I M A N TA N R E I ( J D )
pure, light, clean and dry
“ M E L O D Y O F W AT E R ” M I Z U N O S H I R A B E ( G )
“SNOW SHADOW” YUKIKAGE (TJ)
“RICE CRANE” YONETSURU (JD)
light, notes of red apple + mandarin dry
18
“SWORD” KEN (D)
aroma of ripe melon + pear with smooth taste
C L A S S I C S T Y L E , R I C H , E A R T H Y + F L AV O R F U L
“SNOW FLAKE” DEWA NO YUKI (TJ)
mild and savory, with soft undertones of mushrooms and nuts
“DRUNKEN WHALE” SUIGEI (TJ)
bold, flavors of cranberry and walnuts, dry
“HAPPY HAWK” ZUIYO (TJ)
gentle umami + mellow. dry with nice acidity
S W E E T A N D S PA R K L I N G + U N F I LT E R E D
“ M O O N R A B B I T ” T S U K I U S A G I ( S PA R K L I N G )
bubbly fun, crème soda, sweet
“ C R A Z Y M I L K ” E V O L U Z I O N E ( N I G O R I - U N F I LT E R E D )
thick clouds, slightly sweet + coco
(J): JUNMAI
(TJ): TOKUBETSUJUNMAI
(JG): JUNMAI GINJO
( Y J ) : YA M A H A I J U N M A I
(JD): JUNMAI DAIGINJO
16
SPARKLING + CHAMPAGNE
BTL
GL
LE CONTESSE BRUT PROSECCO
56
11
J U V E Y C A M P S B R U T G R A N R E S E R VA C AVA
60
VUEVECLICQUOT “YELLOW LABEL” BRUT
125
N I C O L A S F E U I L L AT T E B R U T R O S E
130
Vazzola, Italy
Penedes, Spain
Champagne, France
Champagne, France
WINE SELECTION
WHITE WINES
ANHEAUSER SCHLOSSBOCKELLHEIMER
KABINETT RIESLING
44
11
Nahe, Germany
B O L L I G - L E H N E R T P I E S P O R T E R S PAT L E S E R I E S L I N G
54
ALOIS LAGEDER PINOT GRIGIO
44
11
DOG POINT SAUVIGNON BLANC
48
12
LE PETITE BROUX SAUVIGNON BLANC SANCERRE
56
14
E H L E R S E S TAT E S A U V I G N O N B L A N C
74
H E S S S H I R TA I L C R E E K C H A R D O N N AY
48
M A I S O N D E U X M O N T I L L E C H A R D O N N AY
80
F R E E M A N “ RY O - F U ” C H A R D O N N AY
98
Mosel-Sarr-Ruwer, Germany
Alto Adige, Italy
Marlborough, New Zealand
Cher, France
St. Helena, California
Monterey, California
Rully, Burgundy, France
12
Russian River, California
RED WINES
B U E N A V I S TA P I N O T N O I R
44
J.L. BONACCORSI PINOT NOIR
56
M O R G A N “ T W E LV E C L O N E ” P I N O T N O I R
72
“LES CRANILLES” COTES DU RHONE
GRENACHE BLEND
48
PA D R I L L O S M A L B E C
40
10
TRU MYTH CABERNET SAUVIGNON/MERLOT
48
12
C H AT E A U B L A I G N A N C A B E R N E T S A U V I G N O N / M E R L O T
58
11
Sonoma Coast, California
Santa Barbara, County, California
Santa Lucia Highlands, California
Rhone Valley, France
Mendoza, Argentina
Paso Robles, California
Haut-Medoc, Bordeaux, France
MIRAI SUSHI’S DISHES ARE PREPARED IN TWO SEPARATE AREAS: THE SUSHI BAR AND THE HOT KITCHEN.
DISHES ARE DESIGNED FOR SHARING AND ARE BROUGHT TO THE TABLE CONTINUOUSLY THROUGHOUT THE MEAL.
: MENU FAVORITES
GF
STARTERS/SOUPS
EDAMAME 5.5
: GLUTEN FREE
MISO 4
GF
served chilled or warm with salt
with wakame, scallions and tofu
YOSE NABE 11
SHISHITO TEMPURA 8
sweet miso soup with vegetables, shrimp,
squid, salmon and octopus
light battered tempura shishito peppers
with sea salt
KAISO 6
HOUSE SALAD 8
a blend of fresh seaweed and cucumber
with sesame seeds
fresh mixed greens with house ginger
carrot dressing
HOT + COLD PLATES
SPICY LETTUCE WRAPS 8
G Y O Z A R AV I O L I 9
shrimp, ginger and scallion dumpling with
a sweet sour soy sauce
choice of: chicken or tofu
with a garlic ginger vinaigrette
PA N K O C H I C K E N S ATAY 8
YA K I YA K I 1 3
sautéed shrimp and squid in a garlic sake
sauce
chicken skewers with sweet mustard
tonkatsu sauce
SHRIMP TOGARASHI 13
S W E E T H O TAT E 1 5
sautéed butterfly shrimp in a Japanese
seven spice sauce
seared scallops with sautéed arugula in a
sweet soy mustard sauce
CHICKEN TOGARASHI 14
T E R I YA K I S A L M O N 2 6
sautéed chicken and asparagus in a
Japanese seven spice sauce
grilled salmon in a teriyaki sauce served
with a side of rice
TOFU TOGARASHI 9
T E R I YA K I C H I C K E N 1 6
sautéed tofu and asparagus in a
Japanese seven spice sauce
sautéed chicken in a teriyaki sauce served
with a side of rice
TEMPURA SOFT SHELL CRAB 10
GF
lightly battered softshell crab with house
ponzu sauce
CHEF’S SPECIAL ROLLS
SPICY MONO 17
spicy octopus roll topped with spicy tuna
and sweet unagi sauce
AGE DASHI TOFU 8
deef fried tofu with scallions, nameko
mushrooms, and soy broth
SPECIAL SALMON 17
panko shrimp roll topped with soy
marinated salmon and creamy wasabi sauce
TUNA TUNA SALMON 17
poached salmon roll topped with tuna
and creamy wasabi sauce
MAKI ROLLS
V E G E TA B L E
CALIFORNIA 8
KING CRAB
CALIFORNIA 12
AV O C A D O 6
P L U M PA S T E
+ MINT LEAF 6
SALMON 7.5
A S PA R A G U S 6
TUNA 7.5
GF
CUCUMBER 6
GF
SPICY TUNA 8
SPICY OCTOPUS 8
E E L + AV O C A D O 9
Y E L L O W TA I L
S C A L L I O N 8 GF
GF
OSHINKO 6
KAIWARE 6
S H I I TA K E 6
GF
J A PA N E S E S W E E T
P O TAT O 6
SHRIMP
TEMPURA 6
SOFT SHELL
CRAB TEMPURA 12
ADDITIONAL
INGREDIENTS .5
ADDITIONAL
INGREDIENTS
M AY L E A D T O
“INSIDE OUT” 1
ALL MAKI ROLLS CAN BE MADE “SKINNY” (LESS RICE) UPON REQUEST
CHEF’S SUSHI BAR SPECIALS
CHEF’S NIGIRI TRIO 12
M I R A I C O M B I N AT I O N
topped with soy marinated scallion
A K A M I lean tuna
C H U T O R O medium fatty tuna
O T O R O fatty tuna
S A K E salmon
M A D A I Japanese snapper
H A M A C H I Japanese yellowtail
C H U T O R O - M E D I U M F AT T Y B L U E F I N T U N A
NIGIRI 28
S A K E - AT L A N T I C S A L M O N
topped with shaved onion and soy garlic
ZUKE SAKE – SALMON
chef’s special soy marinated salmon
S P I C Y TA R - TA R 1 3
SASHIMI 56
YUKKE TORO 11
fatty tuna tartare with quail egg
and house soy
choice of two: tuna or octopus
served with sweet unagi sauce
S A K A N A C A R PA C C I O 1 5
KANI NIGIRI 9
spicy baked king crab served nigiri style
(2 pcs)
thinly sliced tuna, salmon, and whitefish
with a sweet garlic sesame soy sauce
BIN CHO 11
CHAWAN MUSHI 9
warm seafood egg custard with king crab,
shrimp and shiitake mushroom
add uni / sea urchin - 1 0
marinated baby tuna sashimi with
arugula in a citrus dressing
DAILY FIS H COMBINATIONS
N I G I R I (1pc. on rice)
MAGURO MORIAWASE
GF
Tuna Combination
SHIROMI MORIWASE
GF
White Fish Combination
S A S H I M I (2pc.)
16
32
10
20
SHRIMP
N
S
3
6
4.5
9
4
8
4.5
9
3
6
3
6
3
6
4
8
2.5
5
NIGIRI (1PC) + SASHIMI (2PC)
T U N A GF
AKAMI
N
S
4.5
9
CHUTORO
5.5
11
OTORO
7.5
15
lean
medium fatty
fatty
black tiger
B O TA N E B I
GF
raw sweet shrimp
EEL
UNAGI
fresh water
SALMON
SAKE
EBI
GF
atlantic
ZUKE
soy marinated atlantic
WHITE FISH
4
8
4
8
FISH ROE
ORANGE TOBIKO
WASABI TOBIKO
GF
HAMACHI
4
8
K A N PA C H I
4
8
4.5
9
Japanese yellow tail
Japanese amber jack
MADAI
Japanese snapper
BLACK TOBIKO
IKURA
salmon
TA K O
GF
octopus
IKA
GF
3
6
UNI
GF
5
10
squid
sea urchin
EXTRAS
FRESH WASABI 1.5
SIDE RICE 2.5
SHIRO ANAGO
sea water
EXTRA SAUCE 1.5
S P I C Y M AY O 1 . 5
6OZ TOGARASHI
SAUCE 6
FOR LARGER GROUPS, SPLIT TABS CAN BE DIVIDED FOUR WAYS ONLY.
WE WILL DO OUR BEST TO ACCOMMODATE YOUR DIETARY RESTRICTIONS. PLEASE INFORM YOUR SERVER WHEN ORDERING.