Sushi Nero

Shrimp tempura, avocado, hot sauce. Topped with seared steak, chimichurri, crispy garlic

Tempura fried roll with crab stick, avocado, spicy mayo, masago. Drizzle of yumyum sauce, sweet soy glaze, red and black tobiko

Shrimp tempura, cream cheese, cucumber, spicy mayo. Topped with spicy tuna, crispy onion, sweet soy glaze, masago, toasted rice pearls

Tempura fried roll with spicy tuna, shibazuke, avocado, mayo. Drizzle of kimchi sauce, sweet soy glaze, masago

Ahi Tuna, Faroe salmon, hamachi, avocado, shrimp, saffron aioli over California roll

Classic. Kanikama (crab stick), avocado, cucumber and special sushi mayo blend

Barbequed eel with sweet soy glaze, masago and saffron aioli over crab, avocado and cucumber roll

Crab stick, cream cheese, roasted aji amarillo aioli, scallion, tempura fried. Served with sweet chili lime dipping sauce

Diced Ahi Tuna mixed with our blend of hot sauce, masago and tempura flake

Smoked salmon, bell pepper, cream cheese, sushi mayo, tempura fried. Topped with Aji Amarillo sauce, sweet soy glaze and scallion

Tempura fried asparagus, masago and hot sauce. Sesame seed sprinkle

Tempura fried California Roll with sweet soy glaze, spicy mayo and bonito flake

Spicy Ahi tuna, spicy mayo, serrano, eel sauce, chili garlic crisp, over fried rice squares

Fried to crispy, served with soy and sesame oil dipping sauce

Ground pork and glass noodle wrapped in rice paper, fried to crispy. Served with soy dipping sauce

Beef and vegetable wrapped in gyoza skin. Steamed and served with ponzu and chili garlic crisp

Braised in sake and shoyu, then char grilled, served with tamarind dipping sauce

Dashi battered octopus fritters. Sweet Worcestershire sauce, mustard mayo, dried bonito shaving, nori seaweed flakes and pickled red ginger

Thick breading with spice blend batter. Served with cilantro chili dipping sauce

Lightly coated and fried with potato starch. Drizzle with shiso ponzu. Side of Maldon salt and spicy Japanese mustard

Tossed in tangy sweet chili Gochujang sauce

Three fire roasted piquillo peppers stuffed with mangecho, miso and sherry wine vinegar cream cheese and scallion. Sauteed with Gochujang butter and smoked Spanish paprika

Tuna Poke Bowl: marinated Ahi tuna slices, kani salad, cucumber, seaweed salad, avocado, edamame, pickled veggie and masago over sushi rice

Salmon Poke Bowl: marinated salmon slices, kani salad, cucumber, seaweed salad, avocado, edamame, pickled veggie and masago over sushi rice

Kimchi filling wrapped in rice paper, fried to crispy. Served with soy dipping sauce

Crispy fired rice squares topped with spicy kaninama and cucumber salad, sweet soy glaze and flying fish roe

Steamed soy bean pots. Maldon salt sprinkles 🥬

Tossed in butter with soy sauce. Sprinkle of garlic chips 🥬

Various seaweed in sesame soy dressing

Tossed in sweet chili lime sauce 🥬