Gyu Shige Japanese BBQ - Mosaic 2980 District Ave., Suite 100

Chef's selection of assorted sashimi and nigiri served with one classic sushi roll, miso soup, and a side salad.

Chef's selection of assorted nigiri served with one classic sushi roll and miso soup.

Chef's selection of 12 pieces of assorted sashimi served with miso soup, a side salad, and white rice.

Seven pieces of sashimi featuring three pieces of bluefin tuna, two pieces of salmon, and two pieces of yellowtail.

Baked lobster and snow crab atop a shrimp tempura and avocado roll.

Grilled freshwater eel and cucumber wrapped in sushi rice and seaweed, topped with avocado, mayo, tobiko, microgreens, and eel sauce

Minced bluefin tuna atop an avocado, cucumber, and jalapeño roll, finished with spicy mayo, tempura crunch, and microgreens.

Grilled freshwater eel and banana tempura wrapped in sushi rice and seaweed, topped with spicy snow crab and eel sauce.

Torched bluefin tuna atop a spicy bluefin tuna, avocado, and tempura crunch roll, finished with pickled cucumber mayo, tobiko, and ponzu.

Spicy bluefin tuna, avocado, and tempura crunch roll topped with torched spicy mayo, scallions, and tobiko.

Grilled freshwater eel and avocado atop a shrimp tempura roll, finished with tobiko and eel sauce.

King salmon atop a salmon and avocado roll, wrapped in green soybean paper and finished with grated onion.

Lobster tempura, mango, and jalapeño wrapped in a thin sheet of daikon radish, paired with sweet chili yuzu sauce.

Bluefin tuna atop a spicy bluefin tuna, cucumber, kanpyo, and tempura crunch roll, wrapped in pink soybean paper and finished with spicy mayo.

Lightly torched king salmon atop a salmon, mango, and avocado roll, finished with ikura, mayo, and scallions.

Lightly seared scallops atop a salmon, yellowtail, and mango roll, finished with scallions, tobiko, kewpie mayo, and eel sauce

Jalapeño mousse atop a yellowtail, jalapeño, and kanpyo roll, wrapped in yellow soybean paper.

Avocado, asparagus, and cucumber wrapped in sushi rice and seaweed with sesame seeds.

Avocado wrapped in sushi rice and seaweed.

Bluefin tuna wrapped in sushi rice and seaweed.

Imitation crab and avocado wrapped in sushi rice and seaweed with sesame seeds.

Cucumber wrapped in sushi rice and seaweed.

Grilled freshwater eel and avocado wrapped in sushi rice and seaweed with sesame seeds and eel sauce.

Fatty bluefin tuna and green onion wrapped in sushi rice and seaweed with a touch of wasabi.

Salmon and avocado wrapped in sushi rice and seaweed.

Fresh salmon rolled with seasoned sushi rice and nori.

Shrimp tempura and avocado wrapped in sushi rice and seaweed with sesame seeds and eel sauce.

Soft shell crab tempura, avocado, cucumber, lettuce, masago, and spicy mayo wrapped in sushi rice and seaweed.

Minced bluefin tuna mixed with spicy mayo, wrapped in sushi rice and seaweed with sesame seeds and tempura crunch.

Fatty bluefin tuna and pickled daikon radish wrapped in sushi rice and seaweed.

Oshinko (pickled radish), kanpyo (calabash gourd), and yamagobo (pickled burdock root) wrapped in sushi rice and seaweed.

Japanese yellowtail and jalapeño wrapped in sushi rice and seaweed with sesame seeds and tempura crunch.

Lightly seared A5 Japanese wagyu with truffle oil, truffle salt, wasabi, fried lotus root, and daikon sprouts over sushi rice.

Lean cut of bluefin tuna with a clean, meaty flavor over sushi rice.

Spot prawn with a sweet flavor and delicate texture over sushi rice.

Bluefin tuna with moderate marbling, balancing lean flavor and rich texture over sushi rice.

Japanese yellowtail with a rich flavor and tender texture over sushi rice.

Sea urchin roe from Hokkaido with a creamy texture and slight sweetness over sushi rice.

Scallops from Hokkaido with a delicate texture and natural sweetness over sushi rice.

Soy-marinated salmon roe with a rich, briny flavor and delicate pop over sushi rice.

Japanese amberjack with a clean flavor and firm texture over sushi rice.

Wild-caught New Zealand king salmon with a firm texture and slightly sweet flavor over sushi rice.

Japanese sea bream with a clean flavor and firm, delicate texture over sushi rice.

Capelin roe with a mild, briny flavor and delicate crunch over sushi rice.

The fattiest cut of bluefin tuna with rich marbling and a buttery texture over sushi rice.

Norwegian salmon belly with rich marbling and a buttery texture over sushi rice.

Norwegian salmon with a mild flavor and tender texture over sushi rice.

Lightly seared fatty cut of bluefin tuna with rich marbling and a buttery texture over sushi rice.

Flying fish roe with a mild, briny flavor and crisp texture over sushi rice.

Grilled freshwater eel finished with eel sauce and sesame seeds over sushi rice.

Lean cut of bluefin tuna with a clean, meaty flavor.

Spot prawn with a sweet flavor and delicate texture, served with a crispy fried head.

Bluefin tuna with moderate marbling, balancing lean flavor and rich texture.

Yellowtail belly with rich marbling and a buttery texture.

Japanese yellowtail with a rich flavor and tender texture.

Scallops from Hokkaido with a delicate texture and natural sweetness.

Sea urchin roe from Hokkaido with a creamy texture and slight sweetness.

Soy-marinated salmon roe with a rich, briny flavor and delicate pop.

Japanese amberjack with a clean flavor and firm texture.

Wild-caught New Zealand king salmon with a firm texture, vibrant color, and delicate sweetness.

Japanese sea bream with a clean taste and subtle sweetness.

The fattiest cut of bluefin tuna with rich marbling and a buttery texture.

Norwegian salmon belly with rich marbling and a buttery texture.

Norwegian salmon with a mild flavor and tender texture.

Grilled freshwater eel glazed with eel sauce and topped with sesame seeds.

Tuna, yellowtail, madai, salmon, imitation crab, salmon roe, and tamago served over seasoned sushi rice. Includes miso soup and Japanese pickles.

Tuna sashimi served over seasoned sushi rice and topped with shredded nori. Includes miso soup and Japanese pickles.

Grilled freshwater eel with tamago, shredded nori, and rice seasoning over steamed rice. Includes miso soup and Japanese pickles.

Breaded pork cutlet over steamed rice with egg and onion simmered in dashi. Topped with shredded nori and served with tonkatsu sauce, miso soup, and a side salad with wasabi vinaigrette.

Shrimp (2 pcs), broccoli, bell pepper, sweet potato, kabocha pumpkin, and mushroom tempura served over steamed rice with tempura sauce. Includes miso soup.

Thinly sliced beef brisket and onions simmered in a soy sauce and dashi broth over steamed rice. Topped with a poached egg, shredded nori, and pickled ginger. Includes miso soup.

Five pieces of yellowtail sashimi topped with jalapeño, served over ponzu sauce with a touch of sriracha.

An assortment of seasoned vegetables: garlic shio cucumbers, kimchi, and spinach with sesame dressing.

Four Hokkaido scallops topped with jalapeño purée, ikura, microgreens, sea salt, and yuzu juice.

Tuna, salmon, white fish, avocado, onion, and spring mix tossed with sesame dressing, sushi rice vinegar, lemon, and beet juice.

Six slices of seared chutoro served with miso sauce and topped with fried shallots and microgreens.

Fresh tuna wrapped around baked lobster, topped with Osetra caviar and spring mix, served with yuzu dressing and sea salt.

Two pieces of torched A5 Wagyu rib cap topped with Hokkaido uni, Osetra caviar, truffle salt, and kizami wasabi.

Four pieces of fried silken tofu served in dashi sauce, topped with caramelized onion, jalapeño, bonito flakes, and grated radish.

Six pieces of fish tempura topped with jalapeño mousse, umai seasoning, and red chili threads.

Grilled Japanese soybeans seasoned with butter and salt.

Six pan-fried pork and chicken dumplings with cabbage, onion, garlic, and ginger. Served with ponzu sauce and a crispy cornstarch skirt.

Grilled squid legs topped with Kewpie mayonnaise and shichimi togarashi. Served with a lemon wedge.

Three fried potato mochi filled with mozzarella cheese, served with nori and sweet soy sauce.

Four fried bone-in chicken wings seasoned with umami seasoning and tossed in sweet soy sauce.

Lobster tail coated in a light tempura batter and fried, served with fried shiso leaves and chili yuzu sauce.

Fried dark-meat chicken thighs tossed in sweet soy sauce and topped with egg salad–mayo tartar sauce.

Fried oysters topped with mayonnaise, served with a side salad of lettuce and shabu shabu mix dressed in sesame dressing and a lemon wedge.

Crispy Korean pancake with squid, mussels, imitation crab, carrots, chives, and scallions. Served with dipping sauce.

Flash-fried shishito peppers with Parmesan cheese and umami seasoning.

Two shrimp tempura with broccoli, bell pepper, sweet potato, kabocha pumpkin, and mushroom. Served with tempura sauce.

Two soft shell crabs, cut in half for four pieces, fried in tempura batter and served with spring mix and sweet chili yuzu sauce.

Grilled Japanese soybeans tossed with butter, salt, spicy seasoning, shichimi togarashi, and sesame seeds.

Five house-made, pan-fried octopus balls with minced octopus, cabbage, yam, pickled ginger, and green onion. Drizzled with mayonnaise and okonomiyaki sauce, then topped with bonito flakes.

Fried rice with beef brisket, garlic, corn, scallions, soy sauce, fried shallots, and shredded nori.

Fried rice with 3 oz. of A5 Wagyu beef, truffle sauce, truffle salt, corn, scallions, and shredded nori.

Udon noodles stir-fried with pork belly, king oyster mushrooms, carrots, cabbage, bean sprouts, soy sauce, bonito flakes, and pickled ginger. Topped with a poached egg and shredded nori.

Japanese short-grain rice seasoned with rice vinegar and topped with sesame seeds.

Steamed Japanese short-grain white rice.

Thinly sliced bluefin tuna, salmon, and yellowtail shaped into roses with an avocado rose, asparagus, microgreens, fried shallots, cherry tomatoes, and pansy flowers. Served with wasabi mayonnaise and beet yuzu vinaigrette.

Fried tofu with kale, crown daisy greens, cherry tomatoes, and lotus chips, tossed with sesame paste, wasabi mayo, and Japanese dressing.

Three types of seaweed tossed with yuzu dressing and topped with tobiko and chili flakes.

Spring mix and cherry tomatoes served with wasabi vinaigrette.

Julienned cucumbers with chili oil, crispy garlic, fried shallots, almonds, and microgreens.

Soup made with fermented soybean paste, tofu, seaweed, and a soy-based bonito dashi broth.

Spicy Korean-style soup with tofu, mixed seafood, king oyster mushrooms, zucchini, green onions, and a poached egg.

Udon noodles in a Japanese dashi broth with fish cake, seaweed, and green onions, topped with shrimp tempura.

Layers of delicate crepes and matcha cream finished with matcha powder.

Layers of delicate crepes with tiramisu-flavored cream, finished with cocoa powder.

House-made Japanese mayonnaise with a mild kick of heat.

Coarsely chopped fresh wasabi stems and roots marinated in white soy sauce with a clean, sharp heat and savory umami.

Sweet soy-based glaze traditionally served with grilled eel and sushi.