Sushi ranges from $4 to $8.50 per piece of nigiri or two pieces of sashimi. You can also order nigiri and sashimi by the plate, $21 to $25 for five, $39 to $42 for eight.
Left to right: California Uni,New Zealand King Salmon, Chu Toros, Ivory Salmon, Red Tuna, Sea Bass.
Either Yellow Tail or Tuna is offered (this is Yellow Tail). It comes with Takuan pickle, shallot, cured quail egg, crispy wonton, and Yuzu dressing.
Freshwater Eel (Unagi)
Flatiron Roll ($14)
Salmon, kelp, cucumber, wonton "crunch," habanero tartar sauce, spicy mayo.
Geiko Roll ($18)
Tuna, yellowtail, and salmon are offered (this is salmon). Wrapped with soy paper, avocado, asparagus, daikon, cucumber, micro greens, crispy wonton, yuzu, and spicy miso dressing.
Kuromame edamame served with sea salt.
Wagyu Skirt Steak Skewers ($15)
Served with crisped garlic chips.
Gyu Negima Skewers ($20)
Shaved Wagyu ribeye, green onion, mikado teriyaki, sesame seeds.
Marinated lollipop-style chicken wings, tangy grated horseradish.
Steak Ishiyaki ($30)
Filet mignon, spike shell butter, kinome, mitsuba cress.
Steak Ishiyaki, sliced
Lamb Bao Dumplings ($13)
Mongolian-style lamb, chili sauce, green onion.
Five Gold Curry ($16)
Coconut curry, chicken soboro, green onions, "fragrant herbs."
Mix it up!
The Dining Room
A table for two
Above the Bar
The Sen Crew
Left to right: Chef Hiro Sawatari, Owner Tora Matsuoka, and chef Bryan Emperor.
Save room for dessert!