Sushi San Willis Tower

fresh tuna patty smashed on the flat top until lacy and crisp, then topped with melty american cheese and caramelized onion jam. served on a potato bun with a side of pickles

candied pumpkin seeds, kalamansi vinegar

seasoned shrimp, sweet chili sauce

miso sambal dressing. flank steak sliced thin and marinated in korean kalbi spices, grilled over binchotan coals and served with lettuce cups, daikon, fresno chili, green onion and miso sambal

black tiger shrimp, gochujang + wasabi tobiko mayo. 4 black tiger shrimp breaded seasoned with togarashi ichimi with sides of gochujang mayo and wasabi tobiko mayo

wasabi soy. 6 pan-fried gyoza, drizzled with wasabi soy and garnished with fried garlic and negi

spicy octopus, crushed avocado, crispy nori shell. spicy octopus tacos in crispy nori shells garnished with wasabi tobiko mayo, avocado puree, green onion, and togarashi ichimi

sansho pepper, ichimi, lime kosho aioli. juicy marinated chicken thighs tossed in breading seasoned by signature S+P with homemade lime kosho aioli

lean bluefin

medium fatty

all the hits from balfego: akami, chutoro, and otoro. 6 pieces sashimi, 4 pieces nigiri, and 1 maki roll

fatty

Doi shuzo, tokubetsu junmai

lime soy glaze, ichimi. succulent merus-cut alaskan king crab, topped with lime-soy glaze and torched, sits atop crispy, caramelized sushi rice

shiso, chive. crispy pressed rice topped with chopped ohba leaf, chopped wagyu, chive, salt, and toasted sesame seeds

In summary, Sushi San Willis Tower delivers a fresh, flavorful sushi experience with enough creativity to engage the palate without overwhelming it. Whether you’re seeking a quick, healthy lunch or a

From the Barrel

unagi sauce, kizami wasabi, avocado. bbq eel with crispy tempura treatment rolled with avocado, sweet soy and kizami wasabi, served with wasabi soy

zuke salmon, avocado, sesame dressing. zuke marinated salmon dressed with gomae dressing and rolled with avocado, chives and meyer lemon

tempura shrimp, lean tuna, avocado. lean cut tuna rolled with tempura battered shrimp, avocado, and wasabi kizame

avocado, jalapeño, rayu mayo. chopped hudson canyon scallop mixed with spicy mayo, wasabi tobiko, and garlic served atop hosomaki-style sushi filled with avocado and jalapeño, torched and finished with togarashi ichimi

chu-toro, otoro tartare, sansho. Akami and chutoro cuts of Spanish Bluefin rolled and topped with otoro tartare that includes sansho pepper and pickled daikon

spicy korean mayo, black sesame seeds. black tiger shrimp tempura battered, fried crisp, and rolled with korean gochujang mayo, black sesame seeds, green onion and kaiware sprouts, served with wasabi soy

truffle mayo, mushroom, pickled daikon. roasted mushrooms and sweet onion dressed with truffle mayo and rolled with pickled daikon, tempura crunch, daikon sprouts, ohba, and sesame seeds

lime soy glaze

sake, mirin, sesame. faroe island salmon marinated with sake, miso and mirin, skewered and grilled over binchotan charcoal, finished with sesame seeds and lime

sweet soy, spicy mustard. grilled to medium rare over binchotan coals seasoned with house tare, sliced chopstick-friendly and drizzled with sweet soy and served with spicy chinese mustard

lime kosho aioli. tender and juicy chicken thighs grilled skin-on over binchotan charcoal and seasoned with signature S+P mix, sliced and served with lime kosho aioli

fresno chili, cilantro. berkshire pork seasoned by heritage marinade recipe and caramelized over binchotan charcoal, finished with fresno chili, cilantro, and green onion

spicy mayo, lime zest. Tempura battered cauliflowers, fried, then tossed in bang bang sauce, garnished with ichimi, negi, lime zest

baby bok choy, cashew vinaigrette. crispy rice croutons on a salad made from baby bok choy, edamame, daikon sprouts, chopped roasted cashews, and cashew vinaigrette

szechuan chili crunch, ponzu. Sliced English cucumber, Szechuan chili crunch, ponzu, sesame seeds, negi curls

carrot ginger vinaigrette, bonito flake. flash fried brussel sprouts tossed with carrot ginger vinaigrette and topped with sesame seed and bonito flake

mint, cilantro, yuzu mayo. eggplant batons delicately battered and fried, tossed with Vietnamese dressing and finished with mint, fried shallot, togarashi ichimi, and dried shrimp, served with yuzu mayo

garlic oil, s & p mix. whole edamame pods tossed in garlic oil and roasted in coal-burning oven, finished with lemon and signature S+P seasoning

mesclun greens, cherry tomato, carrot ginger vinaigrette. carrot-ginger vinaigrette with mesclun greens, cucumber, mighty vine cherry tomatoes, spiralized daikon and fresh cracked black pepper

garlic chili vinaigrette, sesame. spicy-savory haricots verts with garlic chili vinaigrette, sesame seeds and lemon

spanish bluefin and the best of toyosu. 12 pieces nigiri across 6 varieties of fish with daily rotating selections

our nigiri 8pc, leveled-up by the day's best sashimi and maki. 8 pieces nigiri, 12 pieces sashimi, and 2 maki rolls

our d-luxe nigiri 12pc, leveled-up by the day's best sashimi and maki. 12 pieces nigiri, 12 pieces sashimi, and 2 maki rolls

the essentials: bluefin tuna, yellowtail, faroe islands salmon, zuke salmon. 2 pieces each: akami, hamachi, faroe island salmon, and zuke preparation

6 pc. tuna, salmon, hamachi. Features 2 pieces each: akami (lean tuna loin), hamachi (yellowtail), faroe island salmon

slow-roasted, raw, and simply dressed. mighty vine tomatoes, carrots, asparagus, and other fresh and preserved vegetables

Charred broccolini, roasted sesame dressing. Broccolini is blanched before getting a quick char in our coal-fired oven. Served chilled and tossed in a savory goma-ae dressing made of roasted sesame seeds, sesame oil, garlic, and other spices

Chili garlic vinaigrette, green onion, sesame. Soba noodles are tossed in a savory, nutty goma-ae sauce before being finished with garlic chili vinaigrette, green onion, and toasted sesame seeds

Edamame is blended with avocado, garlic, and lemon juice. Served with sesame crisps

Tofu, wakame, green onion. Wakame seaweed, tofu, and green onion complete our miso and dashi broth-based soup

Mesclun greens, cherry tomato, carrot ginger vinaigrette. Carrot-ginger dressing sets apart our house salad featuring mesclun greens, cucumber, mighty vine cherry tomatoes, spiralized daikon and fresh cracked pepper

Lotus, wakame, cucumber. Refreshing and flavorful wakame seaweed salad dressed in jalapeno soy and topped with cucumber, lotus root, sesame seed, and green onion

Firm tofu is marinated with a spicy, umami rich combination of chili, soy sauce, sesame, and green onions

watermelon, chili crunch, white soy ponzu, negi. 7 slices of akami paired with watermelon, served over white soy ponzu and chive oil

meyer lemon, jalapeño, aji amarillo. thinly sliced hamachi dressed in meyer lemon ponzu, chive oil, aji amarillo, jalapeno and micro cilantro

leche de tigre, lime. 8 slices of faroe island salmon, served with leche de tigre sauce, and micro cilantro

poblano, chili thread

miso caramel, avocado, cilantro

shio koji, truffle oil, shallot

premium winterfrost american wagyu seared over glowing binchotan coals. finished with an umami-rich 'au poivre' sauce infused with savory hondashi, classic black peppercorn, and a tingling kick of szechuan peppercorn.

Akami loin, otoro, cucumber. Lean akami tuna and fatty tuna belly are rolled with cucumber, avocado, and sesame seeds

Sweet soy, yuzu mayo, tempura crunch. Creamy michoacan avocado rolled with sweet soy, yuzu mayo, and tempura crunch. Topped with crunch

Lobster, avocado, cucumber. Lobster tossed with a green goddess mayo and rolled with avocado and cucumber

Asparagus, lemon. Faroe island salmon is rolled with asparagus, mild meyer lemon, and avocado

Faroe island salmon, yuzu, gochujang. Faroe island salmon mixed with yuzu and spicy korean gochujang is rolled with cucumber, jalapeño, chives, and a bit of tempura crunch

Mexican gulf shrimp, ichimi, black sesame. Gulf shrimp, avocado, chili oil, kewpie mayo, fried garlic

Avocado, cilantro, jalapeno. Lean tuna dressed with spicy tobanjan and black sesame seeds is rolled with avocado, jalapeno, cilantro, and a bit of tempura crunch

Japanese yellowtail, avocado, yuzu kosho. Japanese yellowtail is rolled with avocado, cucumber, and yuzu kosho vinaigrette

white soy ponzu, crispy ginger

nori-infused french butter, lime zest

torched banana pepper

clarified butter, upethi salt

otoro, royal osetra caviar, house-cured duck egg

fried shallot, olive oil