Ichiro Asian Bistro Wine - Vollständiges Menü

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Fresh yellow tail sashimi in a cool yuzu-orange habanero vinaigrette

Shrimp tempura, crab, avocado and cucumber topped with our Master Chef's delectable spicy Bluefin Tuna and crispy seaweed

Breaded chicken breast in a Japanese panko, golden-fried to a crispy finish

6 oz. Maine Lobster tail tempura topped with fresh avocado and crab in a Japanese Kewpie mayo-unagi aioli

Tender Japanese yellow-tail collar (bone-in) oven-grilled to perfection and served with a classic ponzu dipping sauce (subject to availability)

Classic dim sum-style shrimp dumplings in our House special lemon-shallot aioli

Flash-fried in a garlic butter essence and served with a mandarin dipping sauce

Thinly sliced premium ribeye, intensely marinated in a sesame-soy dressing and sautéed to perfection with fresh greens

Jumbo shrimp delicately seasoned with organic Asian spices and paired with our Chef's original arugula salad

Carefully selected reserve lamb chops char-grilled in a prestigious Tao soy-ginger curry essence with garlic-butter green beans

Lightly dusted in organic Asian flour and flash-fried with our Chef's original Japanese honey-lemon aioli

Shanghai soup-dumplings filled with tender porkloin and baby Asian leek delicately steamed to perfection

Shrimp tempura and avocado topped with fresh salmon, sprinkled with crunch flakes, organic micro greens and red tobiko

Spicy Bluefin Tuna in a mild Peruvian aji-limo layered over crab, avocado and tobiko, infused with an orange spice-wasabi aioli

Pan-seared chicken and vegetable dumplings

Organic spring greens in our Chef's original sesame-lemon aioli with cherry tomatoes and sun-dried blueberry raisins

Locally harvested arugula with fresh grapes and cherry tomatoes in an Asian-inspired vinaigrette

Fresh seaweed varieties marinated in a sesame dressing

Perfectly grilled and smothered in our delectable homemade teriyaki glaze

Beef Tenderloin and shrimp teppan-grilled with fresh greens in a homemade soy-garlic dressing, served on a sizzling iron plate

10 oz. Prime Reserve Angus Ribeye in a sesame-soy Korean pear marinade, char-grilled to a traditional finish

Reserve Center-Cut pork chop delicately rubbed in a soy-ginger seasoning, char-grilled and paired with our House original blueberry-red wine reduction

Fresh-catch filet delicately marinated in a savory Saikyo-Miso glaze, topped with an Asian pear essence and oven-grilled to golden perfection

Pacific Sea Scallops oven-glazed in a savory Saikyo-miso with sautéed shrimp, shiitake mushroom and onions in a Japanese chizu-Nishiki rice sesame aioli

Shrimp and choice vegetables crisp-fried in a light Japanese-style breading

Pepper-seared Bluefin Tuna and avocado with refreshing watermelon-roasted corn relish and goat cheese on top of wonton crisps

Maine Lobster tail and shiitake mushroom sautéed in a uni-balsamic reduction, set atop shrimp tempura, avocado and potato-tobiko chips

Pepper-seared Bluefin Tuna over escolar, avocado and cucumber in a yuzu ponzuunagi reduction

Bluefin Tuna and fresh vegetables in a refreshing Fuji apple-yuzu sesame dressing, topped with salmon caviar and quail egg yolk

A Japanese take on the stuffed avocado featuring soft shell crab in an unagi-orange aioli, paired with crispy wonton chips

A delectable assortment of salmon and escolar in a truffle-yuzu reduction

Yellow tail, Bluefin Tuna, salmon, avocado, cucumber, green tobiko and crunch flakes in a mandarin spice-unagi aioli

Bluefin Tuna and soft-shell crab in a soy-ginger aioli topped with oven-baked unagi, avocado, microgreens and tobiko

A blend of scallops, crab and unagi, oven-baked and set atop shrimp tempura, avocado and crunch flakes

Bluefin Tuna, yellow tail, salmon and avocado wrapped in fresh cucumber in our Chef's special yuzu-ponzu aioli (Rice-less)

Perfectly seared Prime Filet Mignon, Bluefin Tuna and shrimp tempura with garlic-butter green beans and goat cheese in a balsamic-uni sauce

Japanese or Californian; nigiri MKT, sashimi MKT