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SUSHI

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NIGIRI & SASHIMI

   NIGIRI    Ten piece chef’s choice     30                SASHIMI     Six varieties of chef’s choice   36    

 

CHIRASHI      

KOREAN - 22          CLASSIC - 30         MODERN - 30

1 piece per order, 2 piece minimum for sashimi orders

bigeye tuna  ........................................

japanese snapper  ..............................

yellowtail ............................................

salmon     .............................................

albacore     ...........................................

bronzino    ...........................................

hokkaido scallop.................................

saltwater eel.......................................

spot prawn  ........................................

Mackerel   ...........................................

sea urchin   .........................................

salmon roe   ........................................

key west pink shrimp..........................

squid  ..................................................

octopus   ............................................

smoked salmon ..................................

tamago ...............................................

cobia ................................................... 3

piece

3

4

3/5(belly)

3

4

3/5(belly)

3

3

4

3

mp

4

3

3

3

3

3

 crudo

13

14

13/15

13

14

13/15

13

13

OYSTER SHOOTER

Florida oyster, ikura, sea urchin, ponzu, saké, tajin     8

UNI PASTA

chilled noodles, hokaido scallop, ikura, mentaiko aioli, lemon oil   14

SMOKED HAMACHI 

Three nigiri, holy grail, tosa soy, cherry wood smoke    14

 

SALMON TIRADITO

Ikura, basil, chiles, coconut vinaigrette, chive oil 16

TUNA TATAKI 

pickled enoki, ponzu gastrique, lemon oil, pea greens, sesame rice cracker    18

 

SPICY TUNA KOBACHI

Sesame oil, kyurizuke, sushi rice, cilantro-lime pesto   18

SIGNATURE ROLLS

GRILLED LOBSTER   25

Lobster, avocado, asparagus, ginger-scallion lemon  

 

BEAUTY AND THE BEAST   15  

Shrimp tempura, cream cheese, cucumber, topped with eel, spicy tuna, tobiko, chives, avocado  

THE DISTINGUISHED GENTLEMAN 18       Lobster, asparagus, masago, topped with Wagyu beef, jalapeño, truffle aioli    

 

ULTIMATE SPICY TUNA    15    

Spicy Tuna Roll, topped with tuna, black tobiko, kobachi sauce, chives    

DIVER   20

Lobster, pickled red onion, asparagus, topped with scallop, butter, herbs, yuzu tobiko  

 

BAYOU 16

Crawfish, avocado, jalapeño, topped with crispy shrimp, chives, sweet chili mayo, lemon aioli  

 

DOUBLE RAINBOW    20  

California roll topped with assorted fish

 

CORONA   16 Grilled shrimp, asparagus, cucumber, avocado, snow crab, masago, pico de gallo, jalapeno, cilantro and lime    

TRIPLE TAIL   15

Tuna, yellowtail, salmon, avocado, cucumber, seaweed outside  

SPIDER ROLL  12

Fried soft shell crab, avocado, masago, scallions, cucumber, eel sauce, seaweed outside  

 

VOLCANO    16

California roll, cream cheese, topped with baked kani kama, bay scallops, tobiko, chives, eel sauce    

 

SWEETHEART  14

Coconut shrimp, cream cheese, mango, crab salad, apricot glaze and eel sauce  

*Florida health code requires us to inform you that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of a foodborne illness