BUTTERFISH Menu

Two pieces of Otoro, the more premium cut of the bluefin tuna belly.

Two pieces of Otoro, the more premium cut of the bluefin tuna belly that's been hit with Chef's torch to pull forward some of that fatty goodness. This also adds a delicate crust to the exterior of the toro.

Two pieces of our seared salmon belly. Our salmon is flown in from Norway six days a week.

Two pieces of our salmon nigiri. Our salmon is flown in six days a week from Norway.

Two pieces of our Yellowtail Snapper nigiri. A light, delicate protein filled with wonderful flavor.

Our unagi is the BEST! Fresh water eel seared with Chef's torch and served on two beautifully seasoned pillows of rice for a super awesome bite!

Our Hamachi (aka a Young Yellowtail Snapper) if flown in from Japan 6 days a week. Delicious and naturally sweet. Two pieces per order.

Our super lean bluefin is flown in six days a week from Japan. Chef breaks down his whole tunas daily and serves this bluefin nigiri with some of his house made chili crunch dolloped on top. A Butterfish favorite!

Our uni is flown in from Hokkaido, Japan six days a week! Super rich, tons of umami, incredibly delicate and fat forward, our uni is some of the best you will ever have. Two pieces to an order.

Our Scallops are flown in from Hokkaido, Japan six days a week! Sweet, delicate, massive and meaty, our scallops are some of the best you will ever have. Two pieces to an order.

Our A5 Wagyu Beef is flown in from Japan multiple times each week. Beautifully marbled and totally melt in your mouth. Our A5 Wagyu Nigiri comes with two pieces to an order.

Our unagi is the BEST! Fresh water eel seared with Chef's torch and topped with Foie Gras from a very elevated bite. A Butterfish favorite for sure! Two pieces to an order.

This albacore is NOT what mom used to put on your sandwich. Our Albacore is FRESH and flown in daily. It melts in your mouth like butter, simple yet such an awesome bite.

Madai which is a Sea Brim is a white, light, flakey filet. It gets a black finishing salt which helps pull forward its delicate flavor.

Two piece beautiful raw red shrimp topped with a yuzu caviar. Naturally SUPER sweet and delicate. A very awesome bite!

Shima Aji, also known as Stripped Jack, is a fish prized for its delicate, buttery flavor and firm, crisp texture. It's often described as having a subtle sweetness and a refined, clean taste. Two pieces to an order.

Kinmedai, also known as Splendid Alfonsino, is a deep-sea fish with a striking appearance featuring large, golden eyes and a bright red body. It's a type of Shiromi (White Fish) with a mild, slightly sweet flavor and a good amount of fat forwardness to each bite.

The One is our entry level Omakase experience. It comes with 2 apps (warm edamame with sea salt and sashimi of the day which is blue fin tuna, salmon and hamachi on a bed of cucumber yuzu ponzu). It then follows with 8 pieces of Nigiri (2x Salmon 2x Yellowtail 2x Bluefin Tuna & 2x Albacore) and concludes with 1 Chutoro cut roll & 1 Blue Claw Crab cut roll (4 pieces each, 8 total)

The Premium is like the Rolls Royce of the line up! It comes with 3 apps (warm edamame with sea salt, sashimi of the day which is blue fin tuna, salmon and hamachi on a bed of cucumber yuzu ponzu and our Salmon Burrata with a yuzu vinaigrette made in-house by Chef). It then follows with 12 pieces of Nigiri (1x Seared Salmon Belly w/ White Truffle, 1x Hokkaido Uni, 2x Bluefin Tuna, 2x Albacore, 2x Otoro, 1x Hokkaido Scallop, 1x Unagi Foiegras 1X Japanese A5 Waygu & 1x Hamachi) and concludes with 1 Chutoro cut roll & 1 Blue Claw Crab cut roll (4 pieces each, 8 total)

The Signature is our intermediate level Omakase experience. It comes with 2 apps (warm edamame with sea salt and sashimi of the day which is blue fin tuna, salmon and hamachi on a bed of cucumber yuzu ponzu). It then follows with 12 pieces of Nigiri (2x Salmon 2x Yellowtail 2x Bluefin Tuna 2x Albacore & 2x Otoro) and concludes with 1 Chutoro cut roll & 1 Blue Claw Crab cut roll (4 pieces each, 8 total)

A simple avocado cut roll with nori on the outside. Four pieces per order.

A delicious Kampyo cut roll with nori on the outside. Kampyo is like a Japanese pumpkin. Four pieces per order.

Our spicy tuna cut rolls are AWESOME! Chef uses super lean blue fin tuna we fly in from Japan 6 days a week to make his spicy tuna. topped with toasted sesame seeds and four pieces to an order.

The chutoro is the more fatty cut of the blue fin tuna belly. Chef takes the Chutoro and breaks that down very finely and likes to finish roll off with a little house made ponzu, scallions and fresh grated wasabi root done on a shark skin pad by chef. A super awesome bite and four pieces to an order. Try with Caviar on top as well! We serve American Sturgeon every evening.

A simple salmon cut roll with nori on the outside. Four pieces per order. Our salmon is flown in 6 days a week from Norway.

Taking the salmon cut roll to the next level! This roll utilizes the salmon belly and it gets a beautiful sear from Chef's torch. After, it gets topped with fresh pieces of white truffles for the ultimate bite. Super aromatic with tons of umami. Nori on the outside and four pieces per order. Our salmon is flown in 6 days a week from Norway.

A simple yellowtail cut roll with nori on the outside. Four pieces per order.

A simple Blue Claw Crab cut roll with nori on the outside and topped with house made furikake. Four pieces per order. Try it with adding avocado!

Our scallops are flown in 6 days a week from Hokkaido, Japan. Chef pairs these massive and super sweet scallops with fresh yuzu and yuzu koshu for a perfectly balanced bite. Sweet from the scallop. Floral and citrus forward from the yuzu. This one's a total home run!

Two pieces of Otoro, the more premium cut of the bluefin tuna belly.

Two pieces of Otoro, the more premium cut of the bluefin tuna belly that's been hit with Chef's torch to pull forward some of that fatty goodness. This also adds a delicate crust to the exterior of the toro.

Two pieces of our seared salmon belly. Our salmon is flown in from Norway six days a week.

Two pieces of our salmon nigiri. Our salmon is flown in six days a week from Norway.

Two pieces of our Yellowtail Snapper nigiri. A light, delicate protein filled with wonderful flavor.

Our unagi is the BEST! Fresh water eel seared with Chef's torch and served on two beautifully seasoned pillows of rice for a super awesome bite!

Our Hamachi (aka a Young Yellowtail Snapper) if flown in from Japan 6 days a week. Delicious and naturally sweet. Two pieces per order.

Our super lean bluefin is flown in six days a week from Japan. Chef breaks down his whole tunas daily and serves this bluefin nigiri with some of his house made chili crunch dolloped on top. A Butterfish favorite!

Our uni is flown in from Hokkaido, Japan six days a week! Super rich, tons of umami, incredibly delicate and fat forward, our uni is some of the best you will ever have. Two pieces to an order.

Our Scallops are flown in from Hokkaido, Japan six days a week! Sweet, delicate, massive and meaty, our scallops are some of the best you will ever have. Two pieces to an order.

Our A5 Wagyu Beef is flown in from Japan multiple times each week. Beautifully marbled and totally melt in your mouth. Our A5 Wagyu Nigiri comes with two pieces to an order.

Our unagi is the BEST! Fresh water eel seared with Chef's torch and topped with Foie Gras from a very elevated bite. A Butterfish favorite for sure! Two pieces to an order.

This albacore is NOT what mom used to put on your sandwich. Our Albacore is FRESH and flown in daily. It melts in your mouth like butter, simple yet such an awesome bite.

Madai which is a Sea Brim is a white, light, flakey filet. It gets a black finishing salt which helps pull forward its delicate flavor.

Two piece beautiful raw red shrimp topped with a yuzu caviar. Naturally SUPER sweet and delicate. A very awesome bite!

Shima Aji, also known as Stripped Jack, is a fish prized for its delicate, buttery flavor and firm, crisp texture. It's often described as having a subtle sweetness and a refined, clean taste. Two pieces to an order.

Kinmedai, also known as Splendid Alfonsino, is a deep-sea fish with a striking appearance featuring large, golden eyes and a bright red body. It's a type of Shiromi (White Fish) with a mild, slightly sweet flavor and a good amount of fat forwardness to each bite.

The One is our entry level Omakase experience. It comes with 2 apps (warm edamame with sea salt and sashimi of the day which is blue fin tuna, salmon and hamachi on a bed of cucumber yuzu ponzu). It then follows with 8 pieces of Nigiri (2x Salmon 2x Yellowtail 2x Bluefin Tuna & 2x Albacore) and concludes with 1 Chutoro cut roll & 1 Blue Claw Crab cut roll (4 pieces each, 8 total)

The Premium is like the Rolls Royce of the line up! It comes with 3 apps (warm edamame with sea salt, sashimi of the day which is blue fin tuna, salmon and hamachi on a bed of cucumber yuzu ponzu and our Salmon Burrata with a yuzu vinaigrette made in-house by Chef). It then follows with 12 pieces of Nigiri (1x Seared Salmon Belly w/ White Truffle, 1x Hokkaido Uni, 2x Bluefin Tuna, 2x Albacore, 2x Otoro, 1x Hokkaido Scallop, 1x Unagi Foiegras 1X Japanese A5 Waygu & 1x Hamachi) and concludes with 1 Chutoro cut roll & 1 Blue Claw Crab cut roll (4 pieces each, 8 total)

The Signature is our intermediate level Omakase experience. It comes with 2 apps (warm edamame with sea salt and sashimi of the day which is blue fin tuna, salmon and hamachi on a bed of cucumber yuzu ponzu). It then follows with 12 pieces of Nigiri (2x Salmon 2x Yellowtail 2x Bluefin Tuna 2x Albacore & 2x Otoro) and concludes with 1 Chutoro cut roll & 1 Blue Claw Crab cut roll (4 pieces each, 8 total)

A simple avocado cut roll with nori on the outside. Four pieces per order.

A delicious Kampyo cut roll with nori on the outside. Kampyo is like a Japanese pumpkin. Four pieces per order.

Our spicy tuna cut rolls are AWESOME! Chef uses super lean blue fin tuna we fly in from Japan 6 days a week to make his spicy tuna. topped with toasted sesame seeds and four pieces to an order.

The chutoro is the more fatty cut of the blue fin tuna belly. Chef takes the Chutoro and breaks that down very finely and likes to finish roll off with a little house made ponzu, scallions and fresh grated wasabi root done on a shark skin pad by chef. A super awesome bite and four pieces to an order. Try with Caviar on top as well! We serve American Sturgeon every evening.

A simple salmon cut roll with nori on the outside. Four pieces per order. Our salmon is flown in 6 days a week from Norway.

Taking the salmon cut roll to the next level! This roll utilizes the salmon belly and it gets a beautiful sear from Chef's torch. After, it gets topped with fresh pieces of white truffles for the ultimate bite. Super aromatic with tons of umami. Nori on the outside and four pieces per order. Our salmon is flown in 6 days a week from Norway.

A simple yellowtail cut roll with nori on the outside. Four pieces per order.

A simple Blue Claw Crab cut roll with nori on the outside and topped with house made furikake. Four pieces per order. Try it with adding avocado!

Our scallops are flown in 6 days a week from Hokkaido, Japan. Chef pairs these massive and super sweet scallops with fresh yuzu and yuzu koshu for a perfectly balanced bite. Sweet from the scallop. Floral and citrus forward from the yuzu. This one's a total home run!