10 Red Dragon Shrimp
Crispy fried shrimp, spicy red dragon sauce and lime aioli. 
Crispy fried shrimp, spicy red dragon sauce and lime aioli.
Pan-seared jumbo lump crab cake,
pomegranate plum sauce & baby arugula. 
Tempura fried tender calamari rings,
Asian spices, spicy aioli.
Mini flour tortillas of beef with scallions, guacamole, fresh salsa & pico de gallo.
Grilled Sashimi grade tuna served rare and sliced thin over a cucumber salad & Ponzu sauce.
White meat chicken skewers marinated in curry and grilled, Indonesian peanut sauce.
Whole Japanese soybeans seasoned with togarashi, chili-sesame oil
and sea salt.
Boiled whole Japanese soybeans in sea salt.
Fried spring rolls stuffed with ground chicken and vegetables served with lettuce, basil, mint, cilantro, bean sprouts & Vietnamese dipping sauce.
Minced chicken, water chestnuts, mushrooms, lettuce cups, crispy
noodles, hoisin sauce.
Half-rack oven roasted baby back ribs, Asian BBQ sauce, Asian slaw.
Cucumber, cherry tomatoes, curry aioli.
PEI mussels in a Sake, garlic & butter sauce, garlic toast.
Luscious blue crab meat, chopped shrimp & cream cheese in crispy dumpling skins.
Shrimp, shiitake mushrooms, zucchini, sweet potato, asparagus, tempura sauce.
Fried panko crusted basa, Asian spices, chili-lime fish sauce.
with Curry Beef Dip
All dumplings are handmade and prepared grilled or steamed to your liking.
Pork, shrimp and vegetable (2 pcs ea).
Served with sweet chili sauce.
Served with traditional soy ginger sauce.
Served with traditional soy ginger sauce.
Spicy broth with egg drop, carrots, scallions, sesame oil.
Most popular Japanese soup, with light miso broth, tofu, seaweed,
carrots and scallions.
Ground pork and shrimp stuffed wonton, shiitake mushrooms, snow peas and scallions in a chicken broth with sesame oil.
House mixed greens, tomatoes and carrots, tossed with miso ginger dressing.
Fresh seaweed salad with sesame seed and sesame oil.
Romaine lettuce topped with parmesan cheese and croutons, tossed
with an eggless Yuzu Caesar dressing.
With Grilled Chicken add 6
With Grilled Shrimp add 8
Tender filet medallions seared with a teriyaki glaze, broiled lobster tail topped with ginger scallion and garlic butter sauce, mashed potatoes, and stir fry vegetable medley
Two 4 oz. pan-seared beef tournados, garden vegetable medley, mashed
potatoes, citrus drizzle.
with Black Pepper Sauce 26
with Wasabit/Bleu Cheese 28
Oscar Style (Lump Blue Crabmeat) 30
Panang Curry smoothed with coconut milk and wok-tossed with mixed
vegetables and tender chicken.
Deboned half of duck marinated for 4 days, roasted to perfection,
served with cilantro, cucumber and Ume sauce.
Tender short ribs Korean style served with mashed potatoes and
sautéed vegetables.
Crispy medallions of chicken thigh meat with broccoli and Szechuan
peppers in a sweet garlic chili sauce.
Tender flank steak marinated in seven southeast Asian spices,
wok-tossed, served over bean sprouts and shiitake mushrooms topped
with crushed peanuts and Jicama.
Stir-fried chicken with crispy string beans and Szechuan peppers in
a fiery soy garlic sauce.
Full rack of oven roasted baby back ribs, Asian BBQ sauce, Asian slaw
Three 4 oz. pan-seared beef tournedos with the Trilogy of preparations [Black Pepper Sauce, Wasabi-Bleu Cheese, and Oscar (Lumb Blue Crabmeat) Style], garden vegetable medley, mashed potatoes
Chilean sea bass marinated in Miso-Sake then baked and served with
sautéed vegetables and steamed rice, Misoyaki glacé and red beet
vinaigrette.
"Our House Specialty" fresh whole fish creatively prepared with an
Asian flair.
Pan seared snapper topped with crabmeat and shaved asparagus, served with citrus butter, seaweed rice and sautéed vegetable medley.
Sautéed jumbo shrimp, lemongrass, ginger, garlic, carrots, onions,
kaffir lime, cilantro and bell peppers in a spicy red curry and
coconut reduction sauce.
Scottish salmon with stir fried vegetable medley, curry oil, sweet soy and steamed rice.
Crispy large shrimp wok-tossed in a honey-lemon aioli sauce and topped with candied walnuts.
Sushi grade tuna seared rare with a spiced seaweed sesame crust
served with Thai basil citrette and soba noodle salad.
Stir-fried shrimp with crispy string beans and Szechuan peppers in
fiery soy garlic sauce.
Flat rice noodles tossed with egg, chicken and shrimp in a fish
tamarind sauce served with fresh bean sprouts and crushed peanuts.
Shrimp, scallops, chicken and vegetables in a hearty, spicy soup
with egg noodles.
Shrimp, scallops, chicken and vegetable stir-fried with a soy garlic
sauce served over crispy pan-fried noodles.
Chicken, beef, shrimp, onion, bean sprouts, carrots, and peas
Wok-sautéed shrimp, beef, chicken and vegetables with Chinese egg noodles.
Stir-fried crispy string beans and Szechuan peppers in a fiery soy
garlic sauce.
Sautéed mixed vegetables, Thai basil and a light soy garlic sauce with fried tofu.
Sautéed Japanese eggplant with garlic, ginger, and Yu-Shang sauce
Consuming raw or undercooked meats, poultry, seafood shellfish or eggs may increase your risk of foodborne illness.
= AZN Signature Dish
= AZN Spicier Dish
= Gluten Free Dish
Additional charge may
apply to any substitutions. Prices and menu items subject to change
without notice.
Fresh, raw tuna cubes, avocado, seaweed salad, pineapple & ponzu sauce, topped with tobiko.
Sashimi grade tuna, salmon, escolar, octopus, steamed shrimp, yellow tail, onion, cucumber, avocado, tomato & cilantro tossed in Chef’s special Japanese citrus dressing.
Colossal crab meat, arugula, radish, avocado, mint vinaigrette.
