Sandfish Sushi & Whiskey Menu (Update 2025)

Spicy tuna, crab meat, and avocado topped with lightly fried potato threads, spicy aioli, teriyaki sauce, micro greens, green onions, and black truffle zes

This is where spicy tuna, salmon and tobiko come together like a symphony. Spicy tuna, cucumber and gobo topped with seared salmon, spicy aioli, teriyaki sauce, micro greens and tobiko

Snow crab, mango, avocado and cucumber topped with tuna, thin slices of jalapeno, cilantro and yuzu aioli

Shrimp tempura, crab meat and avocado topped with tuna and coconut flakes drizzled with our koko sauce. This roll is a perfect balance of sweet and spicy

Crab mix, salmon, shrimp, albacore, tuna and avocado wrapped in cucumber drizzled with refreshing yuzu juice and ponzu sauce

Crab meat, avocado topped with salmon, ponzu sauce and bonito flake

Shrimp tempura, crab meat and avocado topped with thin seared wagyu beef, served with Salanova salad with an avocado vinaigrette

Cucumber, pickled jalapenos, charred avocado, kaiware, topped with A5 wagyu, garlic crunch aioli, and micro cilantro

Kanikama, avocado, jalapeno, gobo, topped with salmon tartare marinated in dehydrated soy and micro cilantro

Mango, pickled veggies, charred avocado, jalapeno, topped with soy chips, citrus herb green goddess dressing, and micro cilantro

Salmon, avocado, mango, topped with salmon roe, neg, and sesame seeds

Served with gojuchang mole, grilled broccolini, and micro greens

Panko fried wagyu with roasted red pepper and togarashi aioli, jicama slaw, and pickled cucumbers on toasted brioche bread

Deep fried soft shell crab served on top of jicama slaw. topped with garlic crunch aioli, green onions, sesame seeds and micro cilantro

Korean fried cauliflower, assorted pickles, cucumbers, mayo, and sesame seeds

Braised duck legs, kewpie mayo, hoisin, cucumbers, assorted pickled veggies, duck skin crumble, micro cilantro, sesame seeds.

Pea flower rice topped with blue crab mix, zuke butter, Thai basil oil, lemon wedge, fresno chili

Broccolini, baby bok choy, and fresno chilies sauteed with an agave zuke. Served with a verde crema and toasted pistachio crumble

Scallops marinated in orange and lime, topped with shallots, pickled jalapeno, chive oil, and micro cilantro. Served with wonton tostadas