Our Menu

Thank you for your patronage. 

The online menu features are being updated by our server.

 

Please visit us again soon!

 

Lunch Menu Dinner Menu Mitch's Famous Rolls Sushi Sashimi

 

 

Aburage
fried tofu pouches prepared by cooking in sweet cooking sake, soy sauce, and water.
 
Aemono
Vegetables or meats mixed with a dressing or sauce
 
Agari
A Japanese sushi-bar term for green tea
 
Agemono
Fried foods either deep-fat fried or pan-fried
 
Aji
Spanish mackerel, horse mackerel
 
Aji-no-moto
Monosodium glutamate(MSG)
 
Aji-no-tataki
Fresh Spanish mackerel.
 
Akagai
Red clam or ark shell.
 
Akami
Lean tuna, cut from the back of the fish. See also maguro.
 
Ama-Ebi
Sweet shrimp, usually served raw.
 
Ana-kyu-maki
conger eel-and-cucumber rolls
 
Anago
Conger eel (saltwater). See also unagi.
 
Ankimo
Monkfish liver.
 
Anko-nabe
Monkfish stew.
 
Aoyagi
Yellow round clam.
 
Awabi
Abalone
 
Ayu
Sweetfish.
 

 

Basashi
Horse sashimi.
 
Battera - Zushi
oshi-zushi topped with mackerel
 
Beni shoga
Red pickled ginger
 
Biiru
Beer.
 
Bonito
English word for the Japanese Katsuo.
 
Buri
Adult yellowtail
 
Buta
Pork
 

 

California Roll
Crab meat (or fake crab meat sticks), smelt or flying fish roe, avocado.
 
Chakin - Zushi
vinegared rice wrapped in a thin egg crepe.
 
Chikuwa
Browned fish cake with a hole running through its length
 
Chirashi - Zushi
Bed of sushi rice with other ingredients mixed on top.
 
Chirashi sushi
Bed of sushi rice with other ingredients mixed on top.
 
Chutoro
Medium fatty tuna, from the upper belly. See also toro and otoro.
 
Chutoro - maki
marbled-tuna roll
 

 

Daikon
Giant, long white radish, sweeter than round, red radishes.
 
Dashi
Basic soup and cooking stock made with kombu and katsuoboshi
 
Doburoku
A thick, soupy sake.
 
Donburi
A large bowl for noodle and rice dishes

 

 

Ebi
Boiled Shrimp. See also Ama Ebi
 
Edomae - Zushi
same as nigiri-zushi
 

Engawa
The muscle that controls the fin on halibut or the meat surrounding the muscle in a scallop

Fugu
Blowfish. Toxic if improperly prepared
 
Fugu-chiri
Cooked, sliced raw fugu meat in a stewpan.Blowfish soup.
 
Fuki
A fibrous vegetable often simmered in broth.
 
Fukusa sushi
A type of sushi which is wrapped in a crepe.
 
Funamori
Boat wrap, an alternate name for Kakomi sushi.
 
Futo - maki
a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
 
Futomaki
Large roll.
 
Gari
A sushi-bar term for pickled ginger
 
Geoduck
Mirugai, is the American Pacific northwest.
 
Geta
The wooden block used at a sushi bar as a plate for gari, wasabi and smaller pieces of sushi.
 
Gobo
Long, slender burdock root
 
Gohan
Plain boiled rice
 
Goma
Sesame seeds
 
Gomoku sushi
Alternate name for chirashi-sushi.
 
Gunkan maki
Battleship roll, an alternate name for Kakomi sushi.
 
Gyoza
Pan-fried and/or sautTed and/or steamed, stuffed wonton or other wrappers, akin to potstickers
 
Gyu Tataki
Beef tataki.
 
Hamachi
young yellowtail
 
Hamachi-kama
yellowtail collars, often served broiled
Hamaguri
clam
 
Hamo
Pike conger. Usually cooked
 
Harusame
Thin, transparent bean gelatin noodles
 
Hashi
Chopsticks
 
Hatahata
Sandfish.
 
Hichimi togarashi
Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds
 
Hijiki
Black seaweed in tiny threads
 
Hikari-mono
Fish sliced for serving with the silver fish skin left on. Typical of iwashi, aji, sayori, sanma, kohada
 
Himo
"fringe" around an ark shell
 
Hirame
Halibut. See engawa.
 
Hocho
General Japanese term for knives
 
Hokkigai
Surf clam.
 
Hotatagai
Scallops.
 
Ika
Squid.
 
Ika-geso
Squid's tentacles.
 
Ikura
Salmon roe.
 
Inada
very young yellowtail
 
Inari-Zushi
vinegared rice and vegetables wrapped in a bag of fried tofu
 
Ishikari-nabe
Salmon stew with sake.
 
Iso-don.
Bed of sushi rice with other ingredients mixed on top
 
Itamae
The sushi (or other Japanese) chef.
 
Iwana
Char.
 
Iwashi
Sardine.
 

Ji-
Prefix: locally made or caught
 

Kaibashira
eye of scallop or shellfish valve muscles
 
Kaiware
daikon-radish sprouts
 
Kaiware - maki
daikon-sprout roll
 
Kajiki
Swordfish. See mekajiki.
 
Kakomi sushi
Nigiri sushi wrapped to hold in less solid ingredients. Also called Gunkan maki (battleship roll) and Funamori (boat wrap).
 
Kamaboko
Fish cake made from pounded whitefish mixed with cornstarch, formed into a sausage shape and cooked
 
Kampyo
dried gourd that comes prepared in long, translucent brown strips like fettuccine.
 
Kani
Crab meat.
 
Kani-kamaboko
Fake crab meat.
 
Kanimiso
Green contents of a crab's head.
 
Kanpachi
Very young yellowtail
 
Kanpyo
Dried gourd strips
 
Kanpyo - maki
pickled-gourd rolls
 
Kappa
Cucumber, when used in a roll.
 
kappa - maki
cucumber-filled maki-zushi
 
Karei
Flounder, flatfish.
 
Katsu
A cutlet.Katsu refers to fried foods made coated with bread crumbs, as opposed to tempura, fried foods coated with batter.
 
Katsuo
Bonito fish. Bonito is actually an English word for a fish related to the Skipjack
 
Katsuo-boshi
Dried bonito fish
 
Kazunoko
herring roe
 
Kimachi
A small fish from the yellowtail family.
 
Kinome
Leaves of the Japanese prickly ash (sanshoo), used in soups and to flavor simmered foods
 
Kohada
Gizzard shad.
 
Koi
Saltwater carp.
 
Kombu
Kelp, possibly dried; a kind of seaweed, in sheet form
 
Konbu
Kelp, possibly dried; a kind of seaweed, in sheet form
 
Konnyaku
Gelatinous, rubbery oblong cake made from the snake palm plant
 
Kuro goma
Black sesame seeds
 
Kurodai
Snapper.
 
kuruma-ebi
prawn
 
Langostino
A small shellfish about 1 inch long that have a strong shrimp flavor.

 

Maguro
Tuna. See also Akami, Tekka, Toro.
 
Maguro-temaki
tuna temaki
 
Makajiki
blue marlin
 
Make sushi/Norimake
A roll made with nori seaweed on the outside, a layer of rice, and a core of vegetables or other fillings
 
Maki-mono
vinegared rice and fish (or other ingredients) rolled in nori seaweed
 
Maki-Zushi
vinegared rice with insertions, rolled up in Japanese seaweed. Most maki places the nori on the outside, but some, like the California roll, place the rice on the outside.
 
Makisu
Mat made of bamboo strips to roll up makesushi or norimake sushi
 
Manju
Sweet bun filled with an
 
Masu
Trout. See nijimasu, rainbow trout.
 
Meji (maguro)
young tuna
 
Mekajiki
Blue marlin / swordfish.
 
Meshimono
Rice mixed with meat or vegetables
 
Mirin
Sweet rice wine for cooking
 
Mirugai
Long neck clam. Sometimes called Geoduck.
 
Mitzutaki
Cooked in liquid Usually, mizutaki includes tofu and vegetables cooked in water
 
Mochi
Sweet glutinous rice cakes
 
Mochigome
Mochi rice
 
Mochiko
Sweet glutinous rice flour
 
Murasaki
Sushi bar term for soy sauce
 
Mushimono
Steamed foods
 
Nabemono
One-pot meals
 
Nama-
Prefix: (food) raw, (beer) draught.
 
Nama-tako
Fresh or raw octopus.
 
Nanami togarashi
Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds
 
Nasu
Eggplant
 
Natto - maki
sticky, strong-tasting fermented-soybean rolls
 
Negi
A Japanese onion, resembling a leek, but thinner
 
Negi-Toro
chopped and mixed negi-onion and toro.
 
Negitoro - maki
scallion-and-tuna roll
 
Neta
Sushi bar term for the fish topping in nigiri sushi.
 
ni-ika
squid simmered in a soy-flavored stock
 
Nigiri sushi
pieces of fish, shellfish, or fish roe over vinegared rice balls.
 
Nigiri-Zushi
pieces of fish, shellfish, or fish roe over vinegared rice balls.
 
Nihon Shu
Sake, rice wine
 
Niika
Cooked Monterey squid.
 
Nijimasu
Rainbow trout. Usually cooked unless live
 
Nimono
Simmered or boiled foods
 
Nori
Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi
 
Nori - maki
same as kanpyo-maki; in Osaka, same as futo-maki
 
Nori-tama
sweetened egg wrapped in dried seaweed
 
Ocha
Tea
 
Odori-ebi
Dancing shrimp, Ama Ebi served living.
 
Ohba
Japanese beefsteak plant
 
Ohitsu
A special bowl to keep rice warm
 
Okonomi-Zushi
Home-style Nigiri sushi.
 
Onigiri
Balls made with plain steamed rice with various stuffings, possibly wrapped in nori
 
Oshi-Zushi
Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
 
Oshibori
rolled up hot towel served to sushi bar customers.
 
Oshinko
Pickled vegetables, usually cucumber
 
oshinko - maki
pickled-daikon (radish) rolls
 
Oshiwaku
Wooden box with top
 
OshiZushi
sushi rice and other ingrediants pressed into a box or mold
 
Otoro
Fattest tuna, from the lower belly. See toro and chutoro.
 
Otoro - maki
fatty-tuna roll
 
Pan-joon
Very light scallion Korean pancake with spicy dipping sauce
 
Philidelphia Roll
Salmon (sometimes fresh, sometimes smoked), cream cheese, and some sort of vegetable filler.
 
Ponzu
Sauce made with Japanese citron
 
Rainbow Roll
Alternate name for Tazuna sushi.
 
Renkon
Lotus roots
 
Saba
Mackeral.
 
Sake
Rice wine. Also smoked salmon (different accents)
 
Sanma
A Japanese mackeral.
 
Sansho
Japanese pepper, made from the leaf of the prickly ash. Very good with cooked green beans
 
Sashimi
raw fish served chilled, sliced, and arranged without rice.
 
Sato-imo
Taro root
 
Sawagani
Small crabs, about as big as the first joint of your thumb, served grilled and whole
 
sawara
Spanish mackerel
 
Sayori
Springtime halfbeak.
 
Seigo
Young sea bass.
 
Senbei
Thin, crisp rice crackers flavored with soy sauce or other seasonings.
 
Shako
Mantis shrimp.
 
Shamoji
Plastic or wooden flat spoon or spatula to serve rice
 
Shari
A sushi bar term for sushi rice
 
Shichimi togarashi
Mixed hot spices for table use. The seven flavors: red pepper (togarashi), ground sansho pepper pods, dried mandarin orange peel, black hemp seeds or white poppy seeds, nori seaweed bits, and white sesame seeds
 
shima-aji
another variety of aji
 
shime-saba
mackerel (marinated)
 
Shira-uo
Whitebait, icefish or salangid.
 
Shirako
Sperms sacs of the cod fish.
 
Shiratake
Translucent rubbery noodles
 
Shiro goma
White sesame seeds
 
Shiro Maguro
Albacore tuna.
 
Shiromi
seasonal "white meat" fish served as sushi/sashimi which are relatively white in color, for example, tai, hirame, karei.
 
Shirumono
Generic Japanese term for soup. Also refers to thick soup
 
Shiso
Japanese (or Asian) mint. Red or green. May be used as a wrapper
 
Shochu
Spirit made from potatoes or rice, usually around 25-40% alcohol.
 

 

Reviews

I visited Toro for the first time last week and had the good fortune of sitting at the sushi bar.  Mitch -- the sushi chef -- is adorable.  Watching him make the rolls was perhaps even a better show than Benihana.  He obviously takes great pride in his food, and it shows.  The gyoza is mouth-watering and the rolls are great (mostly signature rolls that you can't find anywhere else.