Explore Bonsai's latest chef creations
Lightly battered and crispy fried salmon sashimi served over a smooth avocado purée, complemented by citrus ponzu and finished with spicy mayo, red tobiko, and fresh chives.
Seasoned squid salad topped with our signature dynamite salad, drizzled with eel sauce, accompanied by marinated idako (baby octopus), and served on a crispy fried rice sheet.
Australian Wagyu tataki served with truffle ponzu, takuan rolls, onion purée, and microgreens.
Seared tuna served over a creamy Peruvian huancaina sauce, finished with extra virgin olive oil and topped with a vibrant criolla salad of red onion, fresh cilantro, and lime.
Thinly sliced octopus served with leche de tigre, crispy capers, chili oil, and fresh micro cilantro.
Tuna marinated in citrus soy sauce, lightly seared, and finished with onion, cilantro, lemon, lime pepper, and aromatic oil, served with sweet potato and a delicate orange reduction.
Shrimp tempura, avocado, asparagus, and takuan rolled in sushi rice, topped with seared Australian Wagyu and finished with silky onion purée.
Delicate fresh tuna wrapped around our signature blue crab mix, avocado, and Kewpie mayo, finished with citrus ponzu, spicy mayo, and red tobiko. (7 pieces)
Oven-baked fish glazed with sweet miso sauce, served with crispy Colombian potatoes, spicy mayo, and togarashi.
Rice-less soy paper roll filled with kani, freshwater eel, scallions, and fresh tuna, topped with a creamy shrimp, Kewpie mayo, kimchi, tobiko, and scallion mixture, then finished with a drizzle of eel sauce.
*An 18% gratuity is automatically included on your check.
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