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Menu for Uptown Sushi
Menu
Menu
Appetizers
Hot
Kobe Beef Hot Rock
Thin cuts of prime akaushi beef seared tableside on a hot stone. Accompanied by freshly ground salt and pepper, and sesame-soy dipping sauce.
Chipotle Yuzu Prawns
Jumbo prawns seasoned with chipotle and yuzu, grilled and served with kumquat ailoi.
Teriyaki Rib-Eye Maki
Avocados and sweet potatoes wrapped in thinly sliced ribeye, grilled and served with semi-sweet soy glaze.
Kakuni Confit
Cubes of pork belly infused with honey, rosemary and akamiso then braised for six hours
Seiho Scallop Sautee
Sautéed in soy butter with garlic and fresh jalapenos.
Lobster and Shrimp Rolls
Lobster meat, shrimp, chives, and cream cheese rolled in egg roll wrapper and tempura-fried, with a side of pureed jalapeno salsa.
Ginger and Citrus Whole Fish Fry (Appetizer for 2 or More)
An uptown twist to a "fish fry" – whole fish infused with ginger and citrus, fried to a crispy perfection. Served with sliced cucumbers and ponzu sauce
Options: For 2, More
Wonton Spider
Tempura fried soft shelled crab, stuffed with parmesan cheese on a bed of sweet jalapeno-garlic salsa.
Gindara Filet
Broiled miso-mirin marinated atlantic black cod.
Cold
Chef Don's Original Tuna Tar Tare
Cubes of yellow fin tuna tossed in wasabi and chili infused sesame oil. Served on a daikon radish nest, topped with tobiko, quail egg and parmesan.
Mirugai and Tomatillos
Slices of mirugai, tomatillos, and red radish. Served with yuzu dressing and baby cilantro.
Tuna Tataki
Thinly sliced, seared yellowfin tuna with sliced cucumbers and sesame-ponzu dressing
Peppercorn Escolar
Thin slices of crack-peppercorn escolar, kumquat, cucumber, grape tomatoes drizzled with jalapeno miso sauce and natural oils.
Citrus Seabass
Thin slices of sea bass topped with lemon zest and chopped basil leaf infused yuzu tobiko sauce with diced apple and celery.
Smoke Salmon Sanbaizu
In-house made smoke salmon served with rolled cucumber, serrano pepper drizzled with sanbaizu sauce and a hint of onion oil.
Salads / Soups
Salads
Marinated Seaweed Salad
Spicy sesame oil infused seaweed salad with a squeeze of lemon.
Smoked Salmon Mix
Thin slices of norwegian smoked salmon with pine nuts and asian pears in a ginger vinaigrette.
Side Salad
Crispy field greens with cucumbers, grape tomatoes, carrots, and fresh parmesan cheese.
Grilled Soy Chicken Salad
Field greens with a creamy miso dressing and pine nuts.
Soups
Orzo Miso
Table-side pour of miso with orzo pasta, mushrooms, chives, and shredded chicken.
Avacado-Miso
This is chef don's original recipe from'98. Served with grilled shrimp and cilantro.
Butternut Squash Lobster Bisque
Butternut squash, lobster and coconut milk in miso broth poured tableside
Traditional Miso
Small bowl of miso soup served with firm tofu, fresh seaweed, mushrooms, and green onions.
Traditional Nigiri Zushi & Sashimi
English Entree Name
Yellowfin Tuna
Blue Fin Tuna
Chu Toro
Oh Toro
White Tuna
Black Pepper Tuna
Fresh Salmon
Smoked Salmon
Sea Bass
Red Snapper
Escolar
Freshwater Eel
Saltwater Eel
Shrimp
Snow Crab
Smelt Roe
Salmon Roe
Flying Fish Roe
Sea Urchin
Sweet Shrimp
Scallop
Chopped Scallop
Spicy Scallop
Squid
Signature Nigiri-Zushi with Toppings
Scallop
Garlic soy sauce, avocado, wasabi tobiko, cherry tomato
Tuna
Tamari soy sauce, olive oil, cucumber, ponzu, parmesan, jalapeno, bonito flakes
Yellowtail
Ponzu, parmesan, jalapeno, habanero tobiko
Seared Escolar
Anago sauce, olive oil, negi, sesame seed, garlic chip
Albacore
Citrus soy, onion oil, negi, red onion, fried shallots
Red Snapper
Avocado, soy tobiko, salt, olive oil, garlic chip, lemon zest
Fresh Salmon
Yogurt, green tea, preserved lemon, mint leaf
Tiger Shrimp
Wonton crunch, negi, cherry tomato, cilantro, jalapeno
Freshwater Eel
In-house mango cheesecake
Smoked Salmon
Mango relish, cream cheese, red onion
Snow Crab
Ceviche topping
Sea Bass
Sun dried tomatoes, shiso, sea salt, black pepper, raspberry
Sushi Rolls
Don Roll 1
Inside - tuna, fresh salmon, white fish, masago outside - spinach leaves, spicy mayo
7 and 1/2 Roll
Inside - tuna, salmon, yellowtail, masago, avocado outside - tempura, spicy pepper sauce, eel sauce, mayo
Red Roll
Inside - avocado, cucumbers, jalapeno, sprouts, shrimp outside - yellowfin tuna, spicy pepper sauce
Spiro Roll
Inside - spicy tuna outside - fresh salmon, avocado
Lickety Split Roll
Inside - softshell crawfish, tuna, cucumber, sprouts outside - spicy tuna, yellowtail, salmon, avocado
Uptown Dragon Roll
Inside - crab, fresh water eel, cucumber outside - shrimp tempura, avocado, eel sauce, five-spice
Millenium Roll
Inside - spicy tuna outside - peppercorn tuna, avocado, ponzu, sesame oil
Jaime Roll
Inside - smoked salmon, crab, cream cheese, yamagobo outside - softshell crawfish, avocado, negi, spicy mayo
Grilled Vegetable Roll
Inside - asparagus, colored bell peppers, mushrooms outside - soy paper, balsamic vinegrette
Godzilla Roll
Inside - fresh salmon, white onions outside - fresh jalapeno, green tabasco
Crazy Roll
Inside - shrimp tempura, spicy tuna, cucumber, sprouts outside - soy paper
Uka Roll
Inside - shrimp tempura, avocado outside - salmon, tuna, mayo, eel and spicy pepper sauce
Don Roll 2
Inside - snow crab, avocado outside - baked with white fish, masago caviar, ponzu
Shroom Roll
Inside - shitake and enoki mushrooms outside - spinach, yuzu sauce
Butter Crab Roll
Inside - snow crab, avocado, butter, masago outside - tempura, jalapeno puree
Spicy Yellowtail Roll
Inside - fresh jalapeno, avocado, spicy sprouts outside - yellowtail, fresh parmesan, tamari soy sauce
Lunch
Good Old Teriyaki Chicken Breast
Split grilled chicken breast with homemade teriyaki reduction.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Soy Marinated Sirloin Steak
Petite cut sirloin marinated in soy and garlic.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Seiho Scallop Sautee
Pan sauteed in soy-butter with garlic and jalapeño.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Teriyaki Rib-Eye Maki
Thin slices of rib-eye wrapped around avocados and japanese sweet potatoes.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Gindara Filet
Black cod marinated in miso and mirin.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Hamachi-Kama (South American Style)
The collar of a fresh yellowtail battered and fried. Served with lime and pico de gallo.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Eggroll Prawns
Battered in flaky eggroll cookies with an apricot salsa.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Shichimi Blackened Snapper
Snapper filet blackened with japanese 5-spice and topped with miso-chipotle crème.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Shiso-Champagne Sterling Salmon
Sautéed salmon served in japanese mint and champagne cream sauce.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Mixed Grill
5 oz. Sirloin steak, split chicken breast, and 2 jumbo prawns.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Combination Tempura
2 of the following: shrimp, chicken, seiho scallop.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
Chicken Curry Katsu
Japanese breadcrumb battered and pan sautéed with onions and jalapenos. Served with curry gravy.
Options: Vegetable tempura, Steamed baby carrots, Orzo, Miso, Lunch salad
New Vogue Entrees
Kobe and Chimichurri
Rolled kobe beef steak, salsa de chimichurri and scallion potato cake
Braised Galbi
Center cut beef short rib marinated in soy and shiso oil. Served with braised daikon and shelled edamame.
Split Bone-in Rib-Eye
Grilled soy marinated rib-eye, served with sautéed vegetables and steamed white rice.
Kurobuta Chop
Grilled bone-in loin chop of prime berkshire pork and sautéed garlic, shitake mushroom and bok choy.
Seiju Halibut
Pan seared Alaskan haibut filet in citrus sage beurre, butternut tempura and watercress salad.
Shichimi Snapper
Steamed red snapper filet with shichimi spice and garlic topped with miso-chipotle beurre reduction.
Risotto and Toriniku
Skin-on breast of chicken stuffed with pine nut risotto in shitake and roasted duck dashi
Curried Chicken Karaage
Soy and ginger marinated chunks of chicken, deep fried and sautéed in a spicy uptown curry, served on a bed of steamed rice