Ro Sushi Co 8551 Connecticut Avenue

Six thinly sliced fish with ponzu, soy mustard, jalapeño, cilantro, and roe -Allergens: •Soy; •Citrus; -Carpaccio is a dish of thinly sliced meet invented in 1950 in Italy by a cook named Olga who worked for Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.

Diced tuna tossed with seaweed salad and soy sauce, served with crispy potato chips -Allergens: •Soy; •Gluten; •Sesame seeds; -Hawaiian for 'to slice' or 'cut crosswise into pieces'. Poke began as cut-offs from catch to serve as a snack. A typical relish was made of inamona mixed with dried ʻalaʻala (octopus inksac), ake (fish liver), and salt. The poke was accompanied with limu and a large bowl of poi Limu, otherwise known as rimu, remu or ʻimu is a general Polynesian term for edible plants living underwater, such as seaweed, or plants living near water, like algae

Six seared trout with soy-citrus dressing, shallots, topped with citrus and Japanese mint -Allergens: •Soy; •Gluten; •Citrus; •Onion; -In Italian, crudo means 'raw’. A typical dish of crudo consists of raw fish dressed with olive oil, salt, acidic juices (such as lemon or lime), and vinegar.

Deep fried squid legs served with spicy mayo -Allergens: •Gluten; Spicy Mayo Allergens: - Ika(squid) Karaage Karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch, and frying in a light oil. The foods are marinated prior to coating

Six pieces of spicy tuna mix wrapped in cucumber ribbons

Five pieces including pork, cabbage, soy sauce, sesame oil, garlic

Four pieces of monk fish liver, sliced and served with ponzu sauce and radish

Six pieces of lightly seared, soy marinated salmon with gochujang, Japanese dressing, and house-made radish, cucumber and jalapeño pickles

Four seared scallop with miso butter, chives, pickled wasabi, eel sauce

Four rich o-toro lightly seared, topped with chili garlic oil, scallions, and roe

Four seared salmon topped with eel sauce and potato crisp

Two o-toro, two bluefin, and two yellowfin tuna

Six piece selection of ocean trout, king salmon, and arctic char, delicately sliced

Classic marinated seaweed with sesame, ginger, and rice vinegar

Mixed greens, red cabbage, tomato, cucumber with ginger dressing

Chilled cucumber and seaweed in house-made ponzu or mayo with habanero masago

Miso, dashi, scallion, silky tofu, seaweed

Hearty vegetable soup served with croutons

A spicy mix of tuna, yellowtail, and shrimp with chipotle, gochujang, avocado, topped with tuna, yellowtail, mango sauce, scallion, and crunchy flakes

Spicy blue crab and avocado topped with torched salmon and yellowtail with wasabi tartar, soy mustard, jalapeno, and roe

Spicy scallop and cucmber topped with torched soy-glazed salmon with chive mayo, eel sauce, jalapeno, micro greens, and roe

Shrimp tempura, cucumber, topped with spicy tuna

Deep-fried spicy tuna roll with cream cheese and jalapeño with spicy mayo and eel sauce

Shrimp tempura and cucumber topped with avocado, spicy mayo, and eel sauce

Spicy blue crab and avocado topped with tuna and salmon with spicy mayo, potato crispy, and tobiko

Eel, avocado, cream cheese, jalapeño, eel sauce topped with yellowtail

Tamago, cream cheese, jalapeño, crab stick wrapped in soy paper topped with torched salmon toro, yellowtail toro, garlic miso butter, mango glaze, and eel sauce

Crab stick with spicy mayo, baked and topped with lump crab, crunchies, and tobiko

A mix of tuna, yellowtail, and octopus with spicy mayo topped with avocado, mango glaze, eel sauce, and crunchy flakes

Deep-fried soft shell crab topped with avocado, scallion, and sweet chili sauce

Crab stick, avocado, cucumber, topped with eel and eel sauce

Tuna belly, spicy o-toro, avocado, cruncy flake topped with tuna belly, gochujang, mango glaze, and roe

Shrimp tempura and cucumber wrapped in soy paper topped with baked salmon, bacon, avocado, spicy mayo, eel sauce

Shrimp tempura and avocado topped with torched crab stick, mayo, micro greens, and eel sauce

Crabstick, cucumber, and avocado topped with baked spicy scallop, avocado, and eel sauce

Eel, tamago, kanpyo, and shiitake mushroom, and inari, served futomaki sytle

Shrimp tempura, cream cheese, avocado, topped with torched smoked salmon, jalapeno, and eel sauce

Spicy tuna poke, cucumber topped with ahi tuna, eel glaze, mango glaze, and tobiko

Cream cheese, jalapeno, cucumber, avocado topped with crabstick salad, mayo, eel sauce, baked

Sixteen piece selection of premium sashimi with negi toro roll topped with uni

Ten pieces of chef-selected premium nigiri with Specialty Roll of your choice

Ideal for two people, sixteen piece variety of nigri, eight piece sashimi, and one specialty roll

Fifteen piece of top-shelf fish served over sushi rice

Sixteen piece chef-selected sashimi

Eight piece chef-selected nigiri with a house roll of your choice

Fourteen piece of the chef’s daily fish selection, artfully arranged over sushi rice

Marinated tofu, avocado, cucumber, seaweed salad, radish, shiitaki mushroom, artfully arranged over sushi rice (Vegeterian = add tamago)

Sliced tuna and tuna poke served with tamago, avocado, cucumber, pickled vegetables over sushi rice

Sliced salmon and salmon poke with house marinated ikura served with tamago, avocado, cucumber, pickled vegetables over sushi rice

Grilled eel glazed with house sauce over sushi rice

Grilled salmon glazed with teriyaki sauce

Crispy battered shrimp with tempura vegetables

Large house salad with ginger dressing topped with two grilled salmon fillets

Tender beef with potato and carrots simmered in a rich, mildly spiced Japanese curry sauce

Fried chicken cutlets served with a trio of sauces: sweet chili mayo, spicy mayo, and teriyaki

Soy marinated grilled chicken skewers

Lightly fried onion, mushroom, asparagus, eggplant, and sweet potato

Crab stick, avocado, cucumber

Fish roe, crab stick, avocado, cucumber, mayo

Tuna, spicy mayo, scallions

Seaweed outside

Seaweed outside

Scallop, spicy mayo, crunchy, scallion

Seaweed outside

Seaweed outside

Avocado, cucumber

Smoked salmon, cream cheese, avocado

Seaweed outside

California Roll topped with salmon, tuna, yellowtail, shrimp

Salmon skin, sriaracha, yamagobo, scallion, shiso

Calabash fruit

Fried chicken cutlets

Grilled salmon fillet with teriyaki glaze

Crab stick, avocado, and cucumber

Salmon and avocado

Housemade, Eastern European style. Flaky pastry layers with cream filling

House-made chocolate brownie served with ice cream