Steamed Japanese soybeans sprinkled with a touch of salt.
Marinated mixed vegetables wrapped with rice paper, then fried.
Minced chicken, shiitake mushrooms, lettuce, bean sprouts, carrots, celery, and basil wrapped in thin rice paper.
Japanese pork pot stickers, served steamed or fried.
Skewered chicken served with peanut sauce and cucumber relish.
Soft Japanese tofu tempura with special sauce.
Chopped tuna mixed with kimchee sauce, scallion, wasabi, and tobiko, accompanied by crispy chips.
Thin slices of seared tuna served with ponzu sauce.
Thin slices of Japanese yellowtail topped with jalapeño, spicy mayo, and ponzu sauce.
Crispy rice topped with spicy tuna, masago, scallions, kimchee, ponzu, and Japanese mayo.
Soft tofu, seaweed, and scallions in a light, delicate miso broth.
Classic Thai shrimp soup infused with lemongrass, lime juice, chili paste, mushroom, and tomato.
Chicken and mushrooms in a tangy coconut milk soup with lemongrass and lime juice.
Wakame tossed with vinaigrette and sesame seeds.
Grilled chicken breast on mixed greens, cucumber, tomato, and carrot, served with peanut dressing.
The most famous Thai noodle dish, sautéed with egg, bean sprouts, scallions, and peanuts.
Wide rice noodles fried in soy sauce with egg and vegetables.
Northern Thai-style egg noodles with chicken or beef in a spicy red curry broth.
Wok-fried rice with egg, sweet onions, and scallions.
Fried rice with cashew nuts, onion, scallion, and pineapple, served in a fresh pineapple bowl.
Thick pan-cooked curry with coconut milk, bell pepper, ground peanut, and basil.
Fresh Thai pepper and coconut milk with bamboo shoots, mixed vegetables, and basil.
Classic Thai red curry paste, coconut milk, bamboo shoots, mixed vegetables, and basil.
Southern Thai curry slow-cooked with coconut milk, potato, onion, avocado, peanuts, and tomato.
Fried rice with cashew nuts, onions, scallions, and pineapple in a fresh pineapple bowl, paired with honey-glazed ribs.
Grilled 8 oz sea bass over garlic-butter broccoli, snow peas, spinach, and shiitake, finished with savory miso sauce.
Steamed scallop, shrimp, squid, fish fillet, and mussels with scallions, celery, and napa cabbage in ginger sauce.
Crispy halved duck topped with mushrooms, snow peas, pineapple, carrot, celery, cashew, and bell pepper gravy.
Krab, avocado, and cucumber, inside out with sesame seeds.
Tuna mixed with kimchee sauce, scallions, and sesame seeds.
California roll topped with white fish, salmon, tuna, and avocado.
Shrimp tempura, avocado, asparagus, scallions, and mayonnaise.
Salmon, cream cheese, and scallions.
Baked scallop, krab, masago, and Japanese mayo on a California roll.
Chef’s signature: shrimp tempura, cream cheese, cucumber, and asparagus, inside out, topped with tuna, salmon, and Tee Jay’s special sauce.
Spicy tuna, cucumber, avocado, and tempura flakes, topped with salmon and spicy mayo.
Spicy tuna, hamachi, jalapeño, and cucumber, inside out, topped with avocado and Tee Jay’s hot and spicy sauce.
Tuna, tempura flake, cilantro, avocado, and scallions mixed with spicy mayo, topped with tuna, salmon, and hamachi.
Crispy shrimp tempura, barbequed eel, cucumber, avocado, and scallions, topped with seared tuna, tempura flakes, spicy mayo, and masago.
Tuna, salmon, white fish, and scallions, inside out, topped with avocado — half spicy kimchee, half creamy wasabi and spicy mayo.
Crispy shrimp tempura, tamago, cream cheese, and avocado, topped with hamachi and spicy masago, finished with eel sauce.
California roll, five pieces of sushi, and nine pieces of sashimi.
California roll, bagel roll, 10 pieces of sushi, and 16 pieces of sashimi.
16 pieces of assorted fresh fish.
California roll and seven pieces of sushi.
Classic Coca-Cola.
Coca-Cola with zero calories.
Lemon-lime soda.
Japanese marble-seal soda, lightly carbonated.
Warmed Japanese rice wine.