Chef Soon Contemporary Sushi Menu

Steamed soybeans in a pod. Served salted or spicy.

Crispy tofu in dashi broth.

Pan fried pork dumpling served with soy dipping sauce.

Steamed shrimp dumpling served with citrus soy dipping sauce.

Asparagus, Okinawa sweet potato, onion, baby carrot, butternut squash and mushroom.

Okinawa sweet potato, onion, baby carrot, butternut squash and mushroom.

Calamari tempura with wasabi tartar sauce.

Coconut crusted deep fried shrimp with sweet chili sauce.

Lightly floured and fried soft-shell crab served with ponzu dipping sauce.

Lemongrass, pancetta, fingerling pepper, champagne and herb toast.

Pan-seared scallop with spring pea puree, sauteed pea tendrils, bacon and pickled watermelon radish.

Chicken skewers served with teriyaki sauce.

Pan fried sirloin wrapped asparagus roll.

Maguro.

Escolar.

Namasake.

Smoked sake.

Madai.

Hirame.

Hamachi.

Buri toro.

Unagi.

Anago

Saba.

Tamago.

Hotate.

Ika.

Tako.

Ebi.

Ama ebi.

Kani.

Hokkigai.

Kaki.

Ikura.

Masago.

Black flying fish roe.

Wasabi flavored flying fish roe.

Chili flavored flying fish roe.

Citrus flavored flying fish roe.

Honmaguro

Teka.

Battered and fried shell fish.

Rolled sushi with fish, cream cheese and cucumber.

Sweet firm fleshed white fish.

Rolled sushi with octopus.

Rolled sushi with blue crab.

Rolled sushi with ray-finned fish skin.

Battered and fried sweet potato.

Rolled sushi with mild and tender fish and avocado.

Buttery mild fish and young mild onions.

Mild and tender fish.

Ray-finned fish.

Crab that has molten its old shell and is still soft.

Ray-finned fish.

Battered and fried squid.

Rolled sushi with crunch roll.

Sweet, buttery and delicate.

Rolled sushi with veggies.

Yellow-tail, avocado, jalapenos inside layered with fresh tuna, drizzled with a truffle vinaigrette. Topped with freshly ground black pepper and Japanese radish sprouts.

Super white tuna, avocado, fresh strawberries inside layered with fresh tuna, drizzled with a wasabi aioli, topped with mango jalapeno salsa and chili tobiko.

Chopped fresh yellow-tail mixed with wasabi tobiko and scallions, avocado wedges inside as well. Layered with more fresh yellow-tail, topped with cucumber, onion, bacon salsa. Drizzled with chive oil and Japanese radish sprouts.

Tuna, yellow-tail, avocado, green bell peppers, cilantro and spicy masago mayo wrapped with mamenori, drizzled with chili oil and fresh lime juice.

Shrimp tempura with cream cheese, cucumber, masago, avocado and spicy chili sauce rolled in crunch, drizzled with creamy wasabi and unagi sauce.

Fresh water eel, avocado and tempura crunch topped with shrimp and wasabi tobiko decorated with creamy wasabi and unagi sauce.

Whole jumbo soft-shell crab, scallion, cucumber, avocado and spicy mayo topped with fresh water eel and red tobiko, drizzled with chili oil and unagi sauce.

Whole jumbo soft-shell crab, scallion, cucumber, avocado and spicy mayo topped with seared spicy tuna and red tobiko, drizzled with chili oil and unagi sauce.

1/2 mackerel covered with marinated white seaweed, chopped cucumber and oba on top of chefs specialty seasoned vinaigrette rice then splashed with special sweet sauce.

Lightly battered spicy tuna, cream cheese, cucumber, avocado and crab-meat topped with assorted fish and citrus tobiko, drizzled with citrus mayo and chili sauce.

Eel over lobster tempura, avocado, cucumber and spicy mayo topped with citrus tobiko, drizzled with unagi sauce.

Melted mozzarella cheese over shrimp tempura, tempura crunch and cream cheese, drizzled with unagi sauce.

Shrimp tempura topped with mixed scallop, crab-meat, shrimp and chili tobiko, drizzled with unagi sauce.

Spicy tuna, cucumber, avocado and spicy mayo layered with thin slices of jalapeno and fluke, topped with chili tobiko and drizzled with wasabi mayo, citrus soy, and chili sauce.

Deep fired roll with spicy tuna, snow-crab meat, shrimp tempura, cucumber and avocado., Drizzled with spicy masago mayo and unagi sauce.

Mixed scallop, crab-meat, shrimp, cucumber and avocado layered with salmon and thin slices of lemon topped with pico de gallo and citrus vinaigrette.

Seared super white tuna over spicy tuna and shrimp tempura, cucumber and avocado topped with black tobiko. Drizzled with citrus olive garlic sauce.

Spicy tuna with cucumber and avocado, deep fried and topped off with spicy mayo and unagi sauce.

Fresh tuna with mixture of scallop, crab meat, and shrimp, and mango wrapped with mamenori and topped off with a hint of citrus vinaigrette and drizzled with citrus mayo and chili sauce.

Seared spicy tuna with cucumber, topped off with a mixture of pico de gallo and guacamole. Drizzled with citrus, chili sauce and topped with shredded potato chips.

Mixture of bread crumbs, fresh garlic over shrimp tempura baked in the oven and topped off with spicy mayo, chili sauce and chili tobiko.

Mixed spring greens with pickled daikon radish, carrots, beets, shiitake mushrooms, asparagus, cucumber, and avocado wrapped with mamenori, served with the house citrus ginger dressing and a side of chili sauce.

Grilled chicken breast on steamed rice and sauteed vegetables served with teriyaki sauce.

Grilled salmon on steamed rice and sauteed vegetables served with teriyaki sauce.

Stir fried tiger shrimp with steamed rice and sauteed vegetables.

Panko crusted deep fried pork on steamed rice and sauteed vegetables served with Worcestershire sauce.

Sirloin steak with steamed rice and sauteed vegetables served with teriyaki sauce.