Uptown Sushi MenuJapanese | Galleria Main Menu
thin cuts of prime akaushi beef seared tableside on a hot stone. accompanied by freshly ground salt & pepper, and sesame-soy dipping sauce.
jumbo prawns seasoned with chipotle and yuzu, grilled and served with kumquat ailoi.
avocados and sweet potatoes wrapped in thinly sliced ribeye, grilled and served with semi-sweet soy glaze.
cubes of pork belly infused with honey, rosemary and akamiso then braised for six hours
sauteed in soy butter with garlic and fresh jalapenos.
lobster meat, shrimp, chives, and cream cheese rolled in egg roll wrapper and tempura-fried, with a side of pureed jalapeno salsa.
(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
tempura fried soft shelled crab, stuffed with parmesan cheese on a bed of sweet jalapeno-garlic salsa
broiled miso-mirin marinated atlantic black cod.
cubes of yellow fin tuna tossed in wasabi & chili infused sesame oil. served on a daikon radish nest, topped with tobiko, quail egg and parmesan.
slices of mirugai, tomatillos, and red radish. served with yuzu dressing and baby cilantro.
thinly sliced, seared yellowfin tuna with sliced cucumbers and sesame-ponzu dressing
thin slices of crack-peppercorn escolar, kumquat, cucumber, grape tomatoes drizzled with jalapeno miso sauce and natural oils.
thin slices of sea bass topped with lemon zest and chopped basil leaf infused yuzu tobiko sauce with diced apple and celery.
in-house made smoke salmon served with rolled cucumber, serrano pepper drizzled with sanbaizu sauce and a hint of onion oil.
table-side pour of miso with orzo pasta, mushrooms, chives, and shredded chicken.
this is chef don's original recipe from '98. served with grilled shrimp and cilantro.
butternut squash, lobster and coconut milk in miso broth poured tableside
small bowl of miso soup served with firm tofu, fresh seaweed, mushrooms, and green onions.
spicy sesame oil infused seaweed salad with a squeeze of lemon.
thin slices of norwegian smoked salmon with pine nuts and asian pears in a ginger vinaigrette.
crispy field greens with cucumbers, grape tomatoes, carrots, and fresh parmesan cheese.
field greens with a creamy miso dressing and pine nuts
inside - tuna, fresh salmon, white fish, masago; outside - spinach leaves, spicy mayo
inside - tuna, salmon, yellowtail, masago, avocado; outside - tempura, spicy pepper sauce, eel sauce, mayo
inside - avocado, cucumbers, jalapeno, sprouts, shrimp; outside - yellowfin tuna, spicy pepper sauce
inside - spicy tuna; outside - fresh salmon, avocado
inside - softshell crawfish, tuna, cucumber, sprouts; outside - spicy tuna, yellowtail, salmon, avocado
inside - spicy tuna; outside - peppercorn tuna, avocado, ponzu, sesame oil
inside - shrimp tempura, avocado; outside - salmon, tuna, mayo, eel and spicy pepper sauce
inside - smoked salmon, crab, cream cheese, yamagobo; outside - softshell crawfish, avocado, negi, spicy mayo
inside - crab, fresh water eel, cucumber; outside - shrimp tempura, avocado, eel sauce, five-spice
inside - fresh salmon, white onions; outside - fresh jalapeno, green tabasco
inside - shrimp tempura, spicy tuna, cucumber, sprouts; outside - soy paper
inside - asparagus, colored bell peppers, mushrooms; outside - soy paper, balsamic vinegrette
inside - snow crab, avocado; outside - baked with white fish, masago caviar, ponzu
inside - shitake and enoki mushrooms; outside - spinach, yuzu sauce
inside - snow crab, avocado, butter, masago; outside - tempura, jalapeno puree
inside - fresh jalapeno, avocado, spicy sprouts; outside - yellowtail, fresh parmesan, tamari soy sauce
rolled kobe beef steak, salsa de chimichurri and scallion potato cake
center cut beef short rib marinated in soy and shiso oil. served with braised daikon and shelled edamame.
grilled soy marinated rib-eye, served with sauteed vegetables and steamed white rice.
grilled bone-in loin chop of prime berkshire pork and sauteed garlic, shitake mushroom and bok choy.
pan seared alaskan haibut filet in citrus sage beurre, butternut tempura and watercress salad.
steamed red snapper filet with shichimi spice and garlic topped with miso-chipotle beurre reduction
skin-on breast of chicken stuffed with pine nut risotto in shitake and roasted duck dashi
soy and ginger marinated chunks of chicken, deep fried and sauteed in a spicy uptown curry, served on a bed of steamed rice
garlic soy sauce, avocado, wasabi tobiko, cherry tomato
ponzu, parmesan, jalapeno, habanero tobiko
citrus soy, onion oil, negi, red onion, fried shallots
yogurt, green tea, preserved lemon, mint leaf
in-house mango cheesecake
tamari soy sauce, olive oil, cucumber, ponzu, parmesan, jalapeno, bonito flakes
anago sauce, olive oil, negi, sesame seed, garlic chip
avocado, soy tobiko, salt, olive oil, garlic chip, lemon zest
wonton crunch, negi, cherry tomato, cilantro, jalapeno
mango relish, cream cheese, red onion
sun dried tomatoes, shiso, sea salt, black pepper, raspberry
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