S

U
S
H
I

KOBACHI

Kinpira 5

SALADA

Sashimi Salad 16

Burdock root and carrot sauted with

sake, soy sauce and sesame oil

Tuna, yellowtail and salmon sashimi,

mixed greens, wasabi dressing

Hijiki 5

Spring Salad 9
Mixed greens, red onions, peppers,
soy-karashi mustard vinaigrette

Dark Japanese seaweed simmered in

Japanese sweet & savory seasonings
k

Asparagus Goma-ae 5

ur

re

nt

Kuro Edamame 6
Boiled black soybeans,
Japanese Sea salt

ld

Spinach Ohitashi 6

Spinach steeped in soy sauce

and dashi

Kaiso Salad 6
Seaweed, daikon,
yuzu ponzu

an-ryu
co

Asparagus tossed in crushed

sesame dressing

Kani Kyuri 8

Ankimo 8

Hirame Usuzukuri 12

Thin-sliced uke with yuzu ponzu

s
an
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o
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nt

Steamed monksh liver

in yuzu ponzu

cu

N
S
O

Snow crab with cucumber,

dashi vinaigrette

u
dan-ry

wa

rm

Yellowtail Carpaccio 12
Ginger dressing

Maguro Nuta 10

Tuna sashimi with

Saikyo miso dressing

Uzaku 8

Broiled freshwater eel

rolled in cucumber

SUSHI GANSO
10 pieces, 1 roll

30

SASHIMI DELUXE 32
11 pieces

SUSHI AND SASHIMI DELUXE 35

6 sushi, 6 sashimi, 1 roll

ON

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CHIRASHI

29
Osaka-style chopped sashimi
over vinegared rice

OMAKASE 45

Chefs choice, 10 pieces sushi and 1 roll

E DOM AE N I G I R I Z U S H I
SUSHI & SASHIMI

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To k y e a t i n g f o
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busy

(per piece)

Maguro 4 Tuna
Chu-Toro 8 Medium fatty tuna
O-toro 10 Fatty tuna
Uni 6 Sea urchin
Hirame 4 Fluke
Hamachi 4 Yellowtail
Kanpachi 5 Amberjack
Tai 5 Sea bream
Sake 4 Scottish salmon
Sawara 4 Spanish mackerel
Aji 4 Jack mackerel
Saba 4 Mackerel
Ebi 3 Boiled Tiger shrimp
Botan Ebi 4 Jumbo sweet shrimp
Hotate 4 Japanese sea scallop
Kani 4 Snow crab
Ika 3 Yari squid
Tobiko 3 Flying sh roe
Ikura 4 Salmon roe
Unagi 4 Fresh water eel

Tekka 7 Classic tuna

Negi Hamachi 7 Yellowtail and scallion
Negi Toro 10 Fatty tuna and scallion
Spicy Tuna 7
Saba Gari 6 Mackerel and ginger
Salmon 6 Scottish salmon
Unagi 7 Fresh water eel
Kani 9 Snow crab
Spicy Hotate 8 Spicy Japanese scallop

TEK

lin
Fee

MAKIMONO

(6 piece roll or hand roll)

KA

These easily eaten rolls

originated in old Tokyo
gambling halls called
tekkabaka -- so you
could down a tasty
snack with one hand
while rolling your
dice with the other.

VEGETABLE MAKI / 5 each

Avocado
Asparagus
Kappa Cucumber
Oshinko Pickled daikon
Kanpyo Gourd simmered in Japanese seasonings
Umeshiso Japanese ume plum and shiso leaf
R VERY
OUT OU
K
C
E
H
C
IA
BLE MED

SOCIA

#sushiganso
facebook.com/sushiganso

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk
of foodborne illness...yet increase your enjoyment of life & satisfaction of appetite.