Sushihana
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Lunch Menu

Lunch menu

Lunch served Tuesdays-Fridays. Order for curbside-side pickup or enjoy it in-house with a reservation.

miso soup or house salad available for additional .50 in dining room with lunch entrée

Sushi Bar

Sushi Lunch – 15
california roll & 5 pieces of nigiri (tuna, salmon, white fish, shrimp, & tamago)

Sashimi Lunch – 17
12 slices (2 tuna, 2 salmon, 2 white fish, 2 tamago, 2 albacore tuna, & 2 mackerel)

Nigiri & Sashimi Lunch – 20
california roll, 3 pieces of nigiri, (tuna, salmon, & crab stick) & 6 slices of sashimi (2 tuna, 2 salmon, & 2 white fish)

Sushi Bar Special – 25
chef’s choice of assorted nigiri, sashimi, & salmon ikura roll

Tuna & Salmon Don – 17
3 tuna, 3 salmon, 2 white fish, 1 tamago, snow crab mix, sushi rice & eel sauce

Hot Side
Donburi Mono & Udon

Chicken Katsu Don – 15
shiitake mushrooms, onions, egg, & sushi grade steamed rice

Pork Katsu Don – 16
shiitake mushrooms, onions, egg, & sushi grade steamed rice

Chicken Udon or Soba – 15
vegetables, noodles, & dashi broth

Tempura Udon or Soba – 16
shrimp tempura, vegetables, noodles, & dashi broth

Bento Boxes

served with a california roll, 2 fried dumplings, & steamed sushi grade rice

Combination Tempura – 17
shrimp & vegetable tempura

Chicken Teriyaki – 16
grilled chicken breast & orange ginger teriyaki sauce

Tenderloin Beef Teriyaki- 18
grilled tenderloin & orange ginger teriyaki sauce

Shrimp Teriyaki  – 16
fried tiger shrimp & orange ginger teriyaki sauce

Grilled Scottish Salmon – 17
fresh spinach & soy butter emulsion

Lunch Entrées

Grilled Scottish Salmon – 18
wok-fried green beans, sticky rice, ginger soy butter, & crispy onions

Chicken Yakisoba- 16
stir-fried chicken breast, vegetables, & chuka soba noodles

Crab Cakes – 18
wok-fried vegetables, sticky rice, & ginger soy butter

Orange Miso Sea Bass – 22
snow peas, yellow fingerling mashed potatoes, & ginger garlic sauce

Sushihana Salad   9
add Grilled Chicken + 5
add Salmon + 7
add Shrimp + 9


Consuming raw or undercooked food may increase your risk of foodborne illness.
Additional sauces or substitutions are subject to an upcharge.