Sandfish Sushi & Whiskey

Red wine shoyu reduction

Agave zuke and verde crema

Caramelized onion vinaigrette

Matcha & blueberry with an oreo crumble crust

Creamy dark chocolate with whiskey "old fashioned" caramel, and blood orange reduction

Oil cake, filled with creamy ube, topped with toasted coconut flakes

Crispy pea flower rice topped with shredded blue crab, agave zuke butter, thai basil oil, fresno chiles, chives, and fresh lemon juice

Agave zuke butter

Sea salt or spicy

Beef or chicken

Crispy eggplant sauteed in sweet miso sauce. Finished with lemon zest, sesame seeds, and micro greens

Tofu and green onion

Lime shoyu reduction

Spicy tuna topped with green onion, cotija cheese, eel sauce, spicy aioli, micro cilantro and sesame seeds

Sweet Chili Honey Sauce

Togarashi seared tuna served on blue corn shell, with citrus jicama slaw, micro cilantro and garlic crunch aioli

Ask for our seasonal selection

Coconut-matcha infused ladyfingers layered with vanilla matcha mascarpone filling

Served with caramel sauce and green tea ice cream

Fried and toasted on our ponzu sauce, togarashi and negi

Pan seared topped with ponzu, crunchy garlic and negi

Served with a shallot and sherry vinegar mignonette

Deep fried accompanied with maldon salt

Faroese salmon with yuzu kosho aioli, chive, and lemon zest

Persimmon thai basil sauce, Watermelon radish, and black garlic oil

Olive oil yuzu kosho emulsion, sea grass, capers, lemon zest, marinated sea kelp

Orange and lime marinade with shallots, pickled jalapeños, yuzu oil, and micro cilantro

Chili garlic crunch, jalapeño, lime zest, and micro cilantro with tentsuyu

From France

From Bulgaria

From Italy

Mezcal, Green Chartreuse, St. Germain, simple syrup & lemon

Abasolo Mexican whiskey, Nixta corn liquor, Ancho Reyes liquor, orange bitters and smoked rosemary

Tequila, yuzu, mango liqueur, Cointreau, agave syrup, fresh cucumber and jalapeño with tajin rim

Your choice of fish served with Tentsuyu, dehydrated soy, jalapeño, thin lemon slices and sesame oil

Your choice of fish served with Tentsuyu, dehydrated soy, jalapeño, thin lemon slices and sesame oil

Your choice of fish served with Tentsuyu, dehydrated soy, jalapeño, thin lemon slices and sesame oil

Lean bluefin, dehydrated soy, and micro greens with tentsuyu

Salmon, lemon zest, marinated kelp, and sesame seeds with tentsuyu

Yellowtail, chili garlic crunch, jalapeno, lime zest, and micro cilantro with tentsuyu

Served with roasted shallot vinaigrette, charred orange, lemon oil and micro dill

Vodka or Gin, served traditional or dirty

Bourbon, Sweet Vermouth, Campari, bitters

Tequila, Cointreau, Passionfruit, lime Juice

Bourbon, lemon juice, simple syrup

1 PC

1 PC

1 PC

1 PC

1 PC

4 PC - Make It Crudo - Salmon, Yellowtail, Akami Tuna

Black garlic aioli & negi

Crema verde

Ponzu with dehydrated soy

Pickled wasabi

4 PC - Spicy tuna, cucumber and gobo topped with seared salmon, spicy aioli, teriyaki sauce, micro-greens and tobiko

2 PC - Slow-cooked prime short ribs braised in a red wine sauce, served with house coleslaw and micro-greens

Sauteed garlic, onion, bean sprouts, cabbage, sweet potatoes, tofu, green beans, carrots with soy sauce and wrapped with spring roll sheet

Liquor 43, mezcal, espresso, mexican chocolate bitters

Gin, lime, butterfly pea flower syrup and muddled cucumber top with champagne

White rum lime, lychee liquor, homemade matcha syrup fresh mint

Vodka, clamato, lime, ponzu, umami bitters and homemade shishito salt

Vodka, St.Germain, orange, grapefruit, fresh basil topped with champagne

Blanco Tequila, Cointreau, yuzu liquor, lime, coconut ube and fresh thyme

Served with tentsuyu, dehydrated soy, thin slices of lemon and jalapeno finished with sesame oil

Lunch

Lunch

Lunch

Lunch

Lean bluefin, medium fatty bluefin, and fatty bluefin with signature toppings

Marinated prime NY strip, with a side of steamed rice, pickled cucumber, and our house made yakiniku sauce

Served with white rice & traditional Japanese curry

Served with white rice & traditional Japanese Curry

Butter made with chorizo, parsley, unsalted butter and lemon baked with panko on top making it nice and crusty finished with chives

Clam sauteed on garlic and swiss chard, with negi and lime caviar

Thin sliced hamachi, passion fruit vinaigrette and dehydrated soy

Negi, mango, avocado, cucumber, gobo topped with cooked ebi and aguachile Snow and micro cilantro

Shrimp tempura, cucumber, mango, jalapeno, avocado topped with tuna and ginger ceviche sauce

Shimp tempura, kanikama, and avocado. Topped with tuna, coconut flakes, and honey sriracha sauce

Spicy tuna, kanikama matched to make this delicious roll

Seedlip garden, hibiscus, lemon, jalapeño, ginger, simple syrup

Seedlip garden, lemon juice, simple syrup, muddled cucumber topped with soda water

1 piece

Lean bluefin, medium fatty bluefin, and fatty bluefin with signature toppings

1 piece

Experience the essence of Sandfish with a 13 course meal. Sit back, relax and enjoy. Price per person. Entire party must order. Due to the time it takes to fully enjoy this experience, omakase will cease being served an hour prior to closing.

Mixed greens, with cherry tomatoes, cucumbers, strawberries, walnuts, feta, olive oil vinaigrette

Cucumber, house seaweed mix with yuzu-agave dressing and bubu arare

Total 8 pieces

Chef's choice. Total 18 pieces

Marinated A5 wagyu with truffle butter, and Ssamjang.

Pork belly marinated in kashmiri and chipotle chile adobo sauce, with shishito poblano salsa verde, pineapple, pickled shallots, avocado, and micro cilantro

Served with gojuchang mole, grilled broccolini, and micro greens

Udon noodles with grilled chicken in creamy parmesan sauce and maitake mushroom. Finished with sesame oil and black truffle zest

Inaniwa noodles in roasted duck broth. Finished with bok choy, enoki mushrooms, shredded duck, and green onion

Shredded oyster mushrooms in sweet and spicy "bulgogi sauce" and topped with pickled vegetables, mayo, cucumber and kimchi

Grilled lion's mane mushroom marinated in sakura cask whiskey, port, sake, garlic, and onion. Finished with compound vegan butter.

Filet mignon marinated in ginger lime soy. Pan fried with A5 wagyu tallow and flambe with hinotori 5 yr whiskey, then finished with citrus herb butter on a bed of watercress, cherry tomatoes and cucumbers

Kewpie mayo, hoisin, cucumbers, assorted pickled veg, duck skin crumble, sesame seeds, micro cilantro

Cucumber, pickled jalapeno, avocado, kaiware topped with A5 wagyu, garlic crunch aioli, and micro cilantro

Spicy tuna, kaiware, gobo, jalapeno spear, & avocado. Topped with yellowtail, poke sauce, micro cilantro

Tuna, shrimp tempura, avocado, cucumber, mango, ginger ceviche sauce, and micro cilantro

Salmon, yellowtail, tuna, shrimp, kanikama and avocado wrapped in cucumber. Finished with fresh yuzu, ponzu, green onion, and sesame seeds

Soy cured salmon, mango, cucumber, and avocado. Topped with tuna, salmon, citrus marinated orchid petals, ponzu, chili oil, and micro greens

Cucumber, Avocado, Kimchi, and Kaiware. Topped with purple dragon fruit, passionfruit mint preserves, chili oil, clear kelp, and gold flakes

Spicy bluefin tuna tartare, cucumber, avocado, and mango wrapped in soy paper. Topped with yuzu honey sauce, eel sauce, micro greens, and sesame seeds

Spicy tuna, kanikama, and avocado topped with lightly fried potato threads, spicy aioli, teriyaki sauce, micro greens, green onions, and black truffle zest

Snow crab, mango, avocado and cucumber topped with tuna, cilantro, thin slices of jalapeño, yuzu aioli, and micro cilantro

Spicy tuna, cucumber, and gobo topped with seared salmon, spicy aioli, teriyaki sauce, micro greens and tobiko

1 piece

1 piece

1 piece

1 piece

1 piece

1 piece

1 piece

1 piece

1 piece

Akami, chutoro, o-toro

1 piece

1 piece

1 piece

1 piece

1 piece

1 piece

1 piece

5 pieces. Seasonal selections and staples from Japan

1 piece

7 pieces. Total 5 pieces, Chef's Choice

5 pieces

5 pieces

5 pieces

Topped with our roasted garlic ponzu sauce accompanied with fried shallots, capers, and caviar

Served with edamame hummus, bubu arare, tsukudani nori and micro-greens

Served with sautéed fresno chilies, agave zuke topped with a crema verde and toasted pistachio crumble

Yellowtail collar cooked to perfection served with ponzu, scallions and micro-greens (Limited availability)

Served with cucumber and a sweet and spicy Japanese BBQ sauce

Thin sliced hamachi, passion fruit vinaigrette, raspberries and dehydrated soy

Pork chashu, naruto fish cake, marinated soft boiled egg, bean sprouts, negi and wood ear mushroom

Slow-cooked prime short ribs braised in a red wine sauce, served with house coleslaw and micro-greens

Cucumber, avocado, caramelized onions, and shrimp tempura topped with A5 wagyu and chimichurri

Negi, mango, avocado, cucumber, cilantro, gobo topped with ebi and aguachile snow

Snow crab, mango, avocado and cucumber topped with tuna, cilantro, thin slices of jalapeno and yuzu aioli

Shrimp tempura, cucumber, mango, jalapeño, avocado topped with tuna & ginger ceviche sauce

Pickled avocado, jalapeño, mango, and kanikama topped with lobster tempura, shiso-lemon aioli, smoked eel sauce, micro-greens

Blue crab, avocado topped with salmon, ponzu sauce and bonito flakes

Mango, avocado, negi, gobo, cucumber, jalapeño topped with lightly fried potato threads, spicy aioli, teriyaki sauce, micro-greens, green onions, and black truffle zest

Jicama shell, pickled Fresno, cucumber

Jicama shell, pickled Fresno, cucumber

House-made pastor mix, hard shell tortilla & pineapple Jalapeño sauce

Ginger, garlic, soft shell, sweet & spicy sauce

Ginger, garlic, soft shell, sweet & spicy sauce

Hard shell, togarashi-seared, citrus jicama slaw, micro cilantro & garlic crunch aioli

Served with eel sauce, miso tartar sauce and basil aioli

Served with house slaw, garlic crunch aioli and roasted lemon

Green onion, enoki, asparagus, carrot, pickled avocado, sweet potato served with black sesame sauce

Filled with lobster mousse served with basil aioli and topped with salmon roe

1 piece

1 piece

1 piece

22 OZ