Cafe Japengo
8960 University Center Lane, La Jolla CA 92122While hidden from the road in the La Jolla UTC area, Cafe Japengo should not be missed. The upscale restaurant offers what is consistently dubbed the best sushi in San Diego as well as inventive Pacific Rim Cuisine. Executive Chef Jay Payne excels in crafting fresh, often exotic ingredients in innovative ways, with tantalizing dishes that almost threaten to overshadow the sushi. However, with Sushi Chef Jerry Warner’s 17-year tenure, and unrivaled creativity, the fresh, inspired sushi offerings more than hold their own. Guests looking for an especially unique experience should sit at the sushi bar, where Chef Warner crafts custom-made offerings not on the menu.
Two Kitchens, Two Menus & the Best of Both Worlds
Review by TableAgent
While known as one of the area’s best sushi restaurants, Cafe Japengo boasts a dizzying array of offerings that spans far beyond sushi. With two chefs, two kitchens, and two menus—one for sushi and the other for modern, Japanese-inspired Pacific Rim cuisine—the La Jolla restaurant could easily survive as two distinct establishments. While each cuisine stands alone, relying on quality ingredients, expert preparations, and a blend of traditional and modern inspiration, it is the mix-and-match possibilities that make this 17-year old institution a gustatory dream.
Arriving at Cafe Japengo early one weeknight, we effortlessly valet parked our car just steps from the entrance. Walking past the generous outdoor patio, we stepped into an atmosphere of serenity and calm. Textured shades filtered the last of the evening’s light, while dozens of translucent paper lights created an unobtrusive glow. We were led past the sushi bar and a row of booths to the main dining room, where a bamboo garden in a bed of polished black rocks lined the back wall. Sheer, gold mesh screens rose above the booths, separating the restaurant from the bar area, where an attractive crowd was gathered for the nightly happy hour. Square tables were set askew from the dining room’s walls, ensuring every seat had a view of either the soothing bamboo wall or the open kitchens.
The open kitchens—a sushi bar run by Executive Sushi Chef Jerry Warner, and a hot kitchen run by Executive Chef Jay Payne—served as a visual metaphor for two starkly different yet intertwined cuisines. Where the sushi chefs don all-black outfits, work amid dim light and dark wood countertops, and entertain a crowd, the kitchen cooks are clad in white, work amid steel, bright lights, and firing ovens, and scurry to and fro in a professional frenzy that leaves no time to pause and talk to guests.
Our server, Ramon (who goes by Ray) seemed completely in his element. After greeting us, he began a well-rehearsed “run down” of the sushi menu that would have put even the most tepid, inexperienced sushi eater at ease. Seamlessly, he brought our attention to the hot menu, as well as to the tea menu and wine list. While there was no doubt we would sample both sushi and hot fare, we had a bit of trouble deciding among beverages. The Japanese beer and sake selection offered traditional accompaniments, but the modest list of excellent wines was tough to pass up. We opted to begin with sake, then turn to wines to accompany the rest of our meal.
The Flight of Sake—a trio of brews that span the range from sweet to dry—is an excellent option for the indecisive. Two steel towers arrived, holding curved, blue-tinted sake glasses that looked like falling rain drops. On the bottom rung sat a glass of Hitori Musume, a Junmai Nigori (pure, unfiltered) sake and the sweetest of the three. Following were two Junmai Ginjyo (pure, premium) sakes: slightly dryer Meibo Midnight Moon, and Momokawa Silver, an Oregon-brewed sake and the most dry of the flight. Instructed to sample from sweet to dry, we set to work lifting these rain drops to our lips and letting the pure, perfect liquid wash over our tongues.
Our first dish came from the Salads section of the raw menu. The Ahi Poke Martini featured thick slices of yellowtail tossed with halved plum tomatoes, avocado, cilantro, sesame seeds, and seaweed all mixed in a black bean ponzu sauce. The dish was a rainbow of flavors across the taste spectrum: the black bean sauce was both sweet and spicy; the sesame seeds dry and woody; the tomatoes, avocado, seaweed, and cilantro tart, creamy, crisp, and earthy, respectively. With so many disparate elements, each bite was a satisfying mouthful. The fish, of course, would be our first glimpse at the phenomenal quality that would weave throughout our meal.
We moved on to a trio of hot appetizers, as Ray delivered glasses of Honig Sauvignon Blanc from Napa. The crisp, mineral-y and almost smoky wine would indeed prove a better accompaniment than any Japanese beer. A long platter arrived, holding three appetizers that spanned the range of textures, flavors, and culinary influences, showcasing the kitchen’s versatility.
Two plump, Duck Pot Stickers sat atop a thick mint coriander pesto, the translucent dough tempting us to slice into the generous filling. The duck proved delicate and flavorful, although it was the pesto—an inspired combination of herbs bursting with freshness—that was the surprising highlight of the dish.
The Lobster Dynamite, despite its name, was the farthest departure from Japanese cuisine we would taste all night. Served in a ramekin (usually as part of the “Lobster Lobster Lobster” appetizer), the rich, baked ragout of lobster, shitake mushrooms, and tomatoes seemed inspired by classic French cuisine. The seamless amalgamation of ingredients ensured that no one stood out; instead, each tender bite was a comforting blend of rich flavors.
The Curry Dusted Calamari, served atop bed of rice noodles and slivered grapes and tossed with Thai lime vinaigrette, are so popular Chef Payne described the dish as selling “through the roof.” The tender calamari, fried to just crisp with a hint of spicy citrus, certainly lived up to their reputation; it took plenty of restraint to save room for the rest of the meal.
We would move to sushi next, although Chef Warner’s careful artistry would leave us with a brief pause—the menu suggests a 45 minute preparation time on busy nights. Indeed, I noticed that the tables around us had quickly filled: an excited buzz of conversation now mingled with the Thievery Corporation soundtrack. Young professionals seemed to bask in room’s the hip vibe, while more seasoned guests—mostly couples and business travelers—seemed not to mind the room’s energy. Between tables, the black-clothed staff moved gracefully, replacing a chopstick here, a napkin there, removing stray drops of soy sauce to keep tabletops immaculate.
As our own chopsticks were being replaced, Ray returned with our wine pairing: a crisp, slightly sweet Torre Rosazza Pinot Grigio from Friuli. The Italian wine, while untraditional, would prove a surprisingly good match for the sushi.
Rarely do I find a plate too beautiful to disturb, yet the sushi platter that arrived was just that. The plate itself was barely visible, topped with a dazzling array of colors, textures, and forms. Natural materials—a glistening strip of banana leaf, a nest of rice noodles, a hollowed-out, hole-punched lemon rind—became architectural forms, holding various pieces of sushi. The most unique: octopus sashimi bathed in ponzu and topped with paper-thin slivers of candied lemon and jalapeño. Vying for attention were pairs of yellowtail and salmon nigiri, yellowtail belly and spotted prawn sashimi, and two specialty rolls: the Tootsie Roll and the Special Albacore Roll. Garnishing the plate, an enormous fried prawn—eyes, legs, and all—perched upright in the corner, rooted in a bed of wasabi.
What impressed me most was the range—the array would please a table filled with both sushi novices and daring thrill seekers. The Tootsie Roll—a baked soft-shell crab roll topped with shitake mushrooms, avocado, spicy-sweet black bean sauce, and sesame seeds—was dominated by flavorful sauce and crunchy textures and barely tasted like sushi. At the other extreme, the spotted prawn sashimi offered an elemental, bare taste of raw shellfish. In between, the variety of both traditional and modern preparations showcased Chef Warner’s creativity and expertise. The yellowtail belly was a treat, its succulent meat dissolving on the tongue. Both nigiri were perfectly formed, and most decidedly fresh. The Albacore Roll was lively and colorful—a tempura shrimp, crab, and avocado interior beneath seared Albacore, avocado, scallions, sesame seeds, and red and orange masago (smelt roe). Freshness was the most noticeable trait of each savory bite, and before we knew it our plates were clear. Well almost. Ray pointed out that we hadn’t touched the prawn, promising the intimidating creature tasted like crisp potato chips. Smiling, we took him up on the challenge, and cautiously took a bite of the creepy, albeit delicious, crustacean.
Ray returned with glasses of Rombauer Merlot from Carneros, by far the best wine of the evening. Floral, buttery aromas gently suggested we shift gears, as our entrees would prove dramatically different from the sushi—although no less astounding. When the dishes were set before us, I could scarcely believe they were prepared on the same premises as the sushi—the two courses seemed worlds apart.
The Prime Rib Eye Medallion, with asparagus, honshimeji mushrooms, crisp fried leeks and port wine sauce, served alongside truffle nori French fries, seemed reason alone to visit. As I savored a forkful of velvety, medium-rare steak, crunchy leeks and glistening demi-glace, I forgot all about fish entirely. The delectable fries were served in a paper-lined cone, as proper frites are, keeping the thin, salty potatoes crisp for as long as possible.
The Miso Chilean Sea Bass, with floating vegetables and shrimp tortellini in an Asian truffle broth, was glorious. The aroma of truffles wafted from the wide bowl, enticing even our almost-satiated palates. Bok choy, honshimeji mushrooms, and cippolini onions formed an island in the midst of the broth, elevating the sea bass so that it perched, pillow-like, above the whole dish. Each bite resonated with intense flavors, while remaining light, airy, and almost refreshing. Just as Chef Warner had perfected fish raw, Chef Payne had mastered it cooked.
As the bold forms on our plates dwindled, I realized that the duo of entrees perfectly encapsulated our meal. Light and dark, refreshing and savory, from water and land: the characteristics of sea bass and steak formed polar opposites, yet both dishes were immensely satisfying. Like the two menus in the restaurant—sushi and Pacific Rim—our meal somehow seemed complete with both, yet easily could have stood alone with one or the other. Perhaps that, among all the other outstanding qualities, has been the key to Cafe Japengo’s success: not only is there a seemingly endless array of choices, each is masterfully crafted with ingredients of phenomenal quality, promising a tantalizing dining experience no matter what comprises the meal.
And then there was the Dessert Medley—a platter with miniature versions of the dessert menu offerings. Like our sushi course, the range of flavors and textures was astounding: Pan-Fried Bread Pudding, Peach-Ginger Sorbet, Banana Chocolate Decadence with fudge-like chocolate cake and caramelized bananas, a Root Beer “Float” with root beer gelato and chocolate straws, Chocolate Lava Cake with vanilla gelato, and Espresso Brûlée. Without the space to describe each, I can only say: please order this dessert.
With so much stimulation on the plate, we opted to forgo the after-dinner drinks and enticing sweet martinis in favor of something elemental—a steaming pot of floral tea. As we sipped from clear mugs, I reviewed the astoundingly varied components of our diverse meal, still shocked that all had been sampled under one roof. The only challenge now would be to ensure that every delicious detail locked itself in my memory for a long time.
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Reservations
Business Info
- Address: 8960 University Center Lane, La Jolla CA 92122
- Cross Street: I-5 & La Jolla Village Dr. (Hyatt Regency)
- Location: La Jolla & UTC | UTC
- Cuisine: Fusion | Japanese | Sushi |
- Cost: | Moderate
- Category: Casual Dining
- Star Rating:
- Reservations: Recommended
- Dress Code: Casual
- Meals Served: Lunch | Dinner |
- Parking: Street | Public Lot | Valet Parking |
- Payment Options: VISA | Amex | MasterCard |
- Corkage Fee: N/A
-
Staff:
Jerry Warner
| Executive Chef
- Website: http://www.cafejapengo.com/
- Phone: (858) 450-3355
- Features: Full Bar, Hotel Dining, Catering Services, Organic Ingredients, Outdoor Seating, Prix Fixe Menu, Takeout Available, Working Fireplace, Wheelchair Access, Valet Parking, Happy Hours, Healthy Options, Tea Service,
- Occasion: Romantic Dining, Dining Alone, Business Dining, Meet for a Drink, Quiet Conversation, Special Occasion,
Photos
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:00 AM - 2:00 PM
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- 4:30 PM - 7:00 PM
- 5:30 PM - 9:30 PM
- Tuesday
- Lunch - Main Dining Room 11:00 AM - 2:00 PM
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- 4:30 PM - 7:00 PM
- 4:30 PM - 9:30 PM
- Wednesday
- Lunch - Main Dining Room 11:00 AM - 2:00 PM
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- 4:30 PM - 7:00 PM
- 4:30 PM - 9:30 PM
- Thursday
- Lunch - Main Dining Room 11:00 AM - 2:00 PM
- Dinner - Main Dining Room 5:30 PM - 9:30 PM
- 4:30 PM - 7:00 PM
- 4:30 PM - 9:30 PM
- Friday
- Lunch - Main Dining Room 11:00 AM - 2:00 PM
- Dinner - Main Dining Room 5:30 PM - 10:30 PM
- 4:30 PM - 7:00 PM
- 4:30 PM - 10:30 PM
- Saturday
- Dinner - Main Dining Room 5:30 PM - 10:30 PM
- 4:30 PM - 10:30 PM
- Sunday
- Closed - Main Dining Room
F.A.Q.s
Frequently Asked Questions- Is there a sushi bar here?
- Yes. Guests may enjoy custom-made sushi rolls at the sushi bar, expertly prepared by Sushi Chef Jerry Warner.
- Is Cafe Japengo located in the Hyatt in La Jolla?
- No, but it is located across the street from the Hyatt Regency La Jolla at Aventine.
- What type of cuisine is served at Café Japengo?
- Café Japengo’s lunch and dinner menu items have a fused influence from Asia and the Pacific Rim. They also have a sushi menu.
- How far are you from the San Diego airport?
- Cafe Japengo is only 13 miles from the San Diego International Airport
- Do you have a full bar?
- Yes, Cafe Japengo has a full bar available.
Menus
Lunch Menu
CAFE JAPENGO STARTERS
- TOKYO BITES 18.00
- TEMPURA SHIITAKE MUSHROOM, SPICY TUNA AND CRAB, TWO SAUCES
- HOT AND SOUR TOMATILLO SOUP 12.00
- CHICKEN, TOFU, CREME FRAICHE, WONTON STRIPS
- CRISPY CHICKEN SPRING ROLLS 11.00
- SWEET AND SOUR SAUCE
- duck potstickers 9.00
- coriander-mint pesto and spicy ponzu
- wok’d market vegetable and miso soup 9.00
- udon noodles and tofu
- seared ahi napoleon 16.00
- fried wonton chips, avocado, daikon sprouts, chuka salad, wasabi aioli, mango chili garlic
- miso seabass and seared scallop duet 20.00
- spicy bok choy, potato cake and coconut sauce
- appetizer bento 20.00
- sampling of crispy chicken spring rolls, tokyo bites, duck potstickers, curry dusted calamari, sun-dried tomato-avocado caper roll
SALADS
- CURRY-DUSTED CALAMARI 15.00
- MIXED GREENS WITH THAI LIME VINAIGRETTE
- PONZU SPICED AHI STACK 20.00
- SWEET NISHIKI RICE, TOASTED SESAME, MANGO, AVOCADO, CHUKA SALAD AND CHILI SAUCE
- japengo chopped chicken salad 16.00
- baby greens, mango, wonton strips, pecans, green papaya, cucumber, sprouts, goat cheese, red miso vinaigrette
- CHAR SIU DUCK SALAD 16.00
- GOAT CHEESE AND CANDIED PECANS WITH POMEGRANATE VINAIGRETTE
- MISO CHILEAN SEA BASS SALAD 24.00
- SHRIMP WONTONS AND MIXED GREENS WITH MISO GINGER DRESSING
- MIXED BABY GREENS 9.00
- RED MISO VINAIGRETTE WITH SUN-DRIED TOMATO, AVOCADO AND CAPER ROLLS
- ahi stack 18.00
- sweet nishiki rice, mango, toasted sesame seeds avocado and chuka salad, served with wonton chips
TENGU'S SPECIALITIES
- GRILLED SCOTTISH SALMON 30.00
- PEARL BROWN RICE, FURUKAKI BABY CARROTS AND HARICOT VERTS WITH CITRUS PONZU GLAZE
- VIETNAMESE CRISPY PORK 28.00
- GLASS NOODLES, JALAPENO, PORTABELLA MUSHROOM, EGGPLANT AND ASPARAGUS WITH HOISIN SAUCE
- ROASTED PINEAPPLE COCONUT CHICKEN 24.00
- WOK'D SNAP PEAS, ASPARAGUS, PORTABELLA MUSHROOMS AND YELLOW SQUASH, COCONUT FRIED RICE, GREEN CURRY SAUCE
- CASHEW CHICKEN 21.00
- WATER CHESTNUTS, ASPARAGUS, SQUASH, AND TOASTED SESAME RICE WITH BLACK-BEAN GARLIC SAUCE
- SHRIMP AND SCALLOPS 25.00
- CRISP VEGETABLES AND UDON NOODLES, YELLOW CURRY
- TEN-INGREDIENT FRIED RICE 19.00
- CHICKEN, SHRIMP, PORK, AND EGG WITH VEGETABLES.
- VEGETABLE FRIED RICE 16.00
- MIXED VEGETABLES
JAPENGO BENTO BOX EXPRESS MENU
- TENGU BENTO BOX 25.00
- ASSORTED SASHIMI, BBQ SALMON, CHAR SIU PORK, SUGAR-SPICED PRAWNS, AND A TEMPURA CALIFORNIA ROLL
- JAPENGO BENTO BOX 26.00
- SUGAR SPICED PRAWN, BBQ SALMON, CHAR SIU DUCK BREAST, TOKYO BITE, AND CRAB CUCUMBER SALAD
- VEGETABLE BENTO BOX 23.00
- GRILLED VEGETABLES, FRIED TOFU, ASPARAGUS RISOTTO CAKE, PEANUT-NOODLE SALAD, AND SUN-DRIED TOMATO ROLL
- SUSHI BARREL 20.00
- NIGIRI: EBI, SAKE, HAMACHI, MAGURO, AND ALBACORE; ROLLS: 1/2 CALIFORNIA AND 1/2 SPICY TUNA
Lunch Crunch
- ten-ingredient fried rice 15.00
- chicken, shrimp, pork, and egg with vegetables
- vegetable fried rice 14.00
- mixed vegetables
- shrimp and scallops 18.00
- vegetables and udon noodles, peanut sauce
- fried tofu 16.00
- water chestnuts, snow peas, yellow squash, asparagus, cashews, black bean garlic sauce
- cashew chicken 17.00
- water chestnuts, asparagus, squash, and toasted sesame rice with black bean-garlic sauce
Dinner Menu
Starters
- Hot and Sour Tomatillo Soup 12.00
- chicken, tofu, creme fraiche, wonton strips
- Tokyo Bites 18.00
- Tempura shitake mushroom, spicy tuna, and crab. Two sauces.
- Crispy Chicken Spring Rolls 11.00
- Sweet and sour sauce.
- Duck Potstickers 9.00
- coriander-mint pesto and spicy ponzu
- Curry-Dusted Calamari 12.00
- rice noodles and grapes with thai lime vinaigrette
- wok’d market vegetable and miso soup 9.00
- udon noodles and tofu
- Char Siu Duck Salad 16.00
- Goat cheese and candied pecans with pomegranate vinaigrette
- Mixed Baby Greens 9.00
- Red miso vinaigrette, tomato, avocado, caper rolls
- seared ahi napoleon 16.00
- fried wonton chips, avocado, daikon sprouts, chuka salad, wasabi aioli, mango chili garlic
- miso seabass and seared scallop duet 20.00
- spicy bok choy, potato cake and coconut sauce
- appetizer bento 20.00
- sampling of some of crispy chicken spring rolls, tokyo bites, duck potstickers, curry dusted calamari, sun-dried tomato-avocado caper roll
- grilled sake prawn salad 21.00
- rocket arugula, crumbled goat cheese, roasted peppers, miso ginger dressing
- japengo chopped chicken salad 16.00
- baby greens, mango, wonton strips, pecans, green papaya, cucumber, sprouts, goat cheese, red miso vinaigrette
- ahi stack 18.00
- sweet nishiki rice, mango, toasted sesame seeds, avocado and chuka salad, served with wonton chips
Tengu's Specialties
- Seared Scallops 36.00
- Day-boat scallops and potato cakes with lemongrass buerre blanc
- Grilled Scottish Salmon 30.00
- pearl brown rice, furukaki baby carrots and haricot verts with citrus ponzu glaze
- Miso Chilean Sea Bass 38.00
- Floating vegetables and shrimp tortellini with Asian truffle broth
- Seared Ahi 36.00
- roasted garlic mashed potatoes, sweet and spicy bok choy, mango beurre blanc
- Sake Marinated Prawns 30.00
- asparagus risotto cake, long bean and broccolini with tomato broth
- Whole Fish Japonaise 32.00
- wok-fried shrimp pad thai, vegetables and mizuna greens, spicy honey ponzu
- Fried Tofu 25.00
- water chestnuts, snow peas, yellow squash, asparagus, cashews, black bean garlic sauce, brown pearl rice
Fire-Roasted Oven
- Rack of Lamb 38.00
- Black bean lacquered, with mashed mizuna potatoes and kabocha squash confetti
- tomahawk braised short rib 28.00
- shrimp, asparagus, wild mushroom risotto and petite edamame
- grilled 6oz filet mignon 38.00
- thai basil prawns, tomato and truffled nori fries, garlic aioli and port ginger reduction
- Char Siu Roasted Duck 31.00
- snap peas, long beans, asparagus, shitake mushrooms and bacon, moo-shu crepes and fresh plum sauce
- Roasted Pineapple Coconut Chicken 24.00
- woked snap peas, asparagus, portabella mushrooms and yellow squash, coconut fried rice, green curry sauce
From the Wok
- Vietnamese Crispy Pork 28.00
- glass noodles, jalapeno, portabella mushroom, eggplant and asparagus with hoisin sauce
- Cashew Chicken 21.00
- water chestnuts, asparagus, squash and toasted sesame rice with black bean-garlic sauce
- Shrimp and Scallops 25.00
- vegetables, udon noodles, yellow curry sauce
- Ten-Ingredient Fried Rice 19.00
- Chicken, shrimp, pork, egg, and vegetables
- Vegetable Fried Rice 16.00
- Mixed vegetables
Happy Hour Menu
Monday-Friday: 5-7 Sunday: all night Bar and patio only
Drinks
- Large Hot Sake 3.00
- Sake Flight 0.00
- Well Drinks 4.50
- Draft Beers 3.00
Sushi Rolls
- CALIFORNIA ROLL (4 PC) 4.00
- HAWAIIAN ROLL (4 PC) 5.00
- HOT POCKETS 5.00
- OYSTER TRIO 5.00
Hot Dishes
- TRUFFLE NORI FRENCH FRIES 5.00
- SHAVED PARMESAN CHEESE AND GARLIC AIOLI
- SOY CURED SALMON 6.00
- CHIVE POTATO CAKES, SWEET ONION CRÈME FRAICHE AND SHITTAKE MUSHROOMS
- THAI CHILI TOFU THREE WAYS 5.00
- GRILLED AND SERVED WITH MANGO-GINGER RELISH, COCONUT CURRY AND KABOCHA SQUASH CONFETTI
- CRISPY CHICKEN SPRING ROLLS 4.00
- SWEET AND SOUR SAUCE HERBS AND BIBB LETTUCE WRAPS
- CURRY DUSTED CALAMARI 6.00
- RICE NOODLES AND GRAPES WITH THAI LIME VINAIGRETTE
- DUCK POTSTICKERS 4.00
- CORIANDER-MINT PESTO AND SPICY PONZU
- JAPENGO SAMPLER 12.00
- CALAMARI, SPRING ROLLS AND POTSTICKERS
- TOKYO BITES 6.00
- TEMPURA SHIITAKE MUSHROOM, SPICY TUNA, AND CRAB WITH TWO SAUCES
Sushi
On busy evenings sushi orders may equal 45 minutes in preparation
Hand Rolls
- California 5.00
- Eel 5.00
- Salmon Skin 5.00
- Spicy Scallops 5.00
- Spicy Tuna 5.00
- Shrimp Tempura 6.00
- Softshell Crab 7.00
Sashimi
- Tuna 16.00
- Albacore 16.00
- Salmon 16.00
- Tako (spicy) 16.00
- Yellowtail 19.00
- Assorted 21.00
- Chef's Special 49.00
Salads
- Seaweed 8.50
- Salmon Skin 7.00
- Ahi Poki Martini 10.50
- Softshell Crab 10.00
- Spicy Seafood 14.95
Appetizers
- Edamame (soybean) 3.50
- Miso Soup 2.50
- Tempura (Shrimp & Vegetable) 8.50
- Oyster 1/2 Shell 5.00
- Honeymoon Oysters 9.50
- Baked Mussels 4.75
- Fried Tofu 6.00
- Yellowtail Collar 12.95
- Stuffed Tomatoes 15.00
- Hot Pocket (Tempura Shrimp & Crab) 7.50
Sushi
- Albacore (Shiro Maguro) 5.00
- Crab (Kani) 6.50
- Surf Clam (Hokigai) 4.00
- Egg (Tomago) 4.95
- Eel (Unagi) 5.00
- Sea Eel (Anago) 5.00
- Giant Clam (Mirugai) 8.50
- Halibut (Hirame) 6.50
- Mackerel (Saba) 4.95
- Octopus (Tako) 5.00
- Scallop (Hottate) 5.00
- Salmon (Sake) 5.00
- Smoked Salmon (Sake) 5.00
- Shrimp (Ebi) 4.00
- Sweet Shrimp (Amaebi) 6.50
- Squid (Ika) 4.50
- Flying Fish Roe (Tobiko) 4.75
- Sea Urchin (Uni) 8.00
- Salmon Egg (Ikura) 5.00
- Tuna (Maguro) 5.50
- Yellowtail (Hamachi) 5.75
- Quail Egg (extra) 1.20
Rolls
- California Roll 6.00
- Special California Roll 7.00
- inside: crab, cucumber and avocado outside: rice topped w/ smelt eggs and seaweed
- Japengo Special Roll 8.50
- inside: crab and cucumber outside: rice, smoked salmon and sesame seeds
- Funky Roll 12.50
- inside: soft shell crab, crab and cucumber outside: rice topped w/ smelt eggs and powdered seaweed
- Salmon Skin Roll 6.00
- baked smoked salmon skin, gobo root, cucumber, bonita shavings and daikon sprouts rolled in rice
- Vegetable Roll 6.00
- (5 pieces) inside: cucumber, avocado, red bell pepper, gobo root, baby corn and sweet gourd outside: rice wrapped in cucumber
- Rainbow Roll 13.00
- inside: crab and cucumber outside: rice topped with tuna, salmon, whitefish and avocado
- Eel 7.50
- Special Eel Roll 12.00
- inside: crab and cucumber outside: rice topped with eel and avocado finished with eel sauce and sesame seeds
- Pizza Roll 10.00
- crab, smoked salmon and rolled in rice, baked with a crab garlic mayonnaise
- Shrimp Tempura Roll 10.00
- tempura shrimp, crab, cucumber, avocado rolled in rice
- Fifty-Fifty Roll 13.50
- inside: crab and cucumber outside: rice topped with fresh salmon and yellowtail finished with thin slices of lemon, green onion and ponzu sauce
- Hawaiian Special 13.50
- our california roll topped with spicy tuna, then finished with green onion and ponzu sauce
- Special Albacore 16.00
- our shrimp tempura roll topped with seared albacore and avocado, then finished with ponzu, masago, green onion and sesame seeds
- Tootsie Roll 16.00
- our softshell crab roll topped with grilled shitake mushrooms, avocado then finished with our famous sake marinade and sesame seeds
- Protein Roll 18.00