Menu – Bonsai Sushi

HOT APPETIZERS

HOT EDAMAME AND TOGARASHI

EDAMAME AND SEA SALT

TRUFFLE EDAMAME AND SEA SALT

ASIAN WINGS

SALMÓN COQUITOS

Tempura cones of salmon filled with kani, scallions, and cream cheese topped with curry and eel sauce.

IKA CRISPY

Savory smoked salmon, cream cheese, and kani topped with our explosive dynamite blend and drizzled in eel sauce.

GYOZAS

Pork or vegetable dumplings, available fried or steamed.

SHRIMP LOLLIPOPS

Crispy shrimp lollipops paired with w sauce.

BAO PICANHA

Smoked picanha with arugula, tomato, cheese sauce, and furikake.

BAO PORK BELLY

Pork belly glazed in Asian BBQ sauce,arugula and tomato.

PRAWN PARTY

3 tempura, 3 panko and 3 cereal prawns served with tartar sauce and tonkatsu sauce.

MIX TEMPURA

Assorted mixed vegetables, kani osaki, shrimp, salmon, and tempura corvina.

TOSTÓN THAI

A mix of salmon, avocado, wakame, and tobiko, tossed in a blend of pepper chili and spicy mayo, all gratinated with Parmesan cheese.

SPRING ROLL VEGETABLES

DÁTILES

Dates wrapped in bacon bathed in cotija cheese sauce.

CRAB CROQUETTES (BONSAI SIGNATURE)

Original Bonsai crab croquettes served with tartar sauce.

COLD APPETIZERS

SPECIAL TSUNAMI

A flavorful combination of kani, and avocado topped with ponzu spicy mayo and scallions.

SAKE TEMPTATION

A mix of crispy shrimp, sweet plantain, and avocado wrapped in smoked salmon, drizzled with sweet chili sauce.

ROLLITO ACEVICHADO

Kani salad with chipotle, bacon, and plantain wrapped in tuna with acevichada sauce.

DYO MAGURO

Ovals of rice with tempura flakes and kimchi, wrapped in tuna, topped with grilled salmon, melted cream cheese, w. sauce, and truffle oil.

BUTTER CRAB

Kani osaki, tobiko, japanese mayo, truffle oil wrapped in soybean paper and paired with clarified butter ponzu sauce.

DYO UNAGI

Ovals of rice with tempura flakes and kimchi, wrapped in salmon, topped with grilled eel, melted cream cheese, and huancaina sauce.

SPECIAL THAI SPRING ROLLS

Salmon, tuna, kani, wakame, avocado, and sweet chili garlic sauce.

BACON SAKE

Bacon, salmon, tobiko drizzle with sweet chili sauce.

BONSAI ANTOJITOS

Crispy shrimp wrapped in sweet plantain, topped with Neptune salad and spicy mayo, drizzled with eel sauce.

TRIO JAPAN TACOS

Tuna, Salmon, and Shrimp.

MONTADITO

Fried rice topped with tuna tartare, jalapeño, and w. sauce.

BOCADITOS DE PLÁTANO

Crispy shrimp and spicy shrimp mix, scallions, tobiko, and a touch of sweet chili wrapped in fried sweet plantains.

AREPA EBI CRISPY

Filled with a mix of crispy shrimp and cream cheese.

AREPA KANI

Filled with dynamite salad, avocado and cream cheese.

TOSTON CRAB

Blue crab salad mixed with tropical sauce in a crispy plantain.

SUSHI PIZZA

Crispy rice topped with smoked salmon, Neptune salad cream cheese, and scallions, finished with avocado thin slices, spicy mayo, and sweet chili.

APPETIZER SAMPLER

Sushi pizza, antojitos, bacon sake, ika crispy. FOR 2 FOR 4

FISH

CORVINA COCONUT THAI

Steamed fish filet in a red curry-based sauce, mango, bell peppers, coconut milk, coconut cream, and flavored with fish sauce.

FISH LEMON THAI

White corvina fish steamed, Asian chimichurri, battered squid rings, vegetables and jasmine rice.

SALMÓN

BAMBOO LACQUERED SALMÓN

Salmón, bamboo stalks, oyster sauce, herbs, vegetables, sesame oil, and jasmine rice.

SAKE TERIYAKI

Grilled Salmon filet glazed in teriyaki sauce and sesame crust.

LAMB

BANGKOK RACK OF LAMBS

Grilled rib rack glazed in TERY BBQ sauce.

CHICKEN

ASIAN CHICKEN CURRY

Chicken sautéed in a wok with vegetables, ginger, red curry paste, coconut milk, oyster sauce, and flavored with basil.

CHICKEN NASU

Sautéed chicken with eggplants, scallion sticks, ginger, and garlic, and flavored with oyster sauce, sesame oil, and cilantro.

CHICKEN TERIYAKI

Sauteed chicken and vegetables in a teriyaki sauce with vegetables stir-fried rice.

PORK

RIBS BBQ

Slow-cook baby back ribs, Glazed in Asian orange BBQ topped with fried leeks.

PORK BELLY

A pork belly, marinated and slow-baked at low temperature, then sautéed and glazed with a sweet Asian sauce.

MEATS

SKIRT STEAK BRAISED IN CHIMICHURRI

Grilled skirt steak with chimichurri, roasted vegetables and rosemary baked potatoes.

BEEF GRILL TOBAN YAKI

Grilled beef, shiitake mushrooms, asparagus, chili, and hot ponzu sauce flavored with truffle oil.

NASU BEEF

Sautéed beef tenderloin with oyster sauce, soy sauce, chili, scallions, basil, five spice, and Asian vegetables.

SHORT RIBS

Slow cook boneless short rib in a sake reduction sauce, grilled mushrooms, roasted vegetables, and rosemary baked potatoes topped with fried leeks.

RIBEYE

10 oz grilled ribeye cut in a butter kimchee sauce,roasted vegetables and rosemary baked potatoes.

OCTUPUS

CHIMICHURRI OLIVE GRILLED OCTOPUS

2 grilled tentacles on crispy potatoes, truffle-flavored, mustard mayo, chimichurri, and herb and green olive mayo.

WOK

YAKISOBA

Scallions, mix vegetables, shallots,mushrooms and the choice of protein.
Chicken | Shrimp | Steak | Mix

HIBACHI

Sauteed rice and vegetables accompanied by house salad and miso soup and the choice of protein.
Chicken | Shrimp | Steaks | Mix

CHAUFA

Jasmine rice, scallions, mix vegetables, shallots, mushrooms, and the choice of protein.
Chicken | Shrimp | Steak | Mix

PAD THAI

Stir-fried rice noodles with protein of choice, vegetables, scallions, peanut butter, chili garlic, tamarind sauce, egg, and toasted peanuts.
Chicken | Shrimp | Steak | Mix

OKONOMIYAKI

A Japanese savory pancake with Shredded cabbage and scallions provides a crispy base, complemented by pork belly, shrimp, and eggs on the griddle. Drizzled with Asian sauces for sweet and savory, then crowned with bonito flakes.

SOUPS

THAI SEAFOOD SOUP

Seafood mix, Asian vegetables, ginger, lemongrass, and scallions, flavored with sesame oil.

THAI SOUP

Chicken, red curry paste, coconut milk, and vegetables.

RAMEN

Pork / Chicken / Miso

MISO SOUP

Tofu, miso broth, Hon Dashi, seaweed, scallions.

BURGERS

BONSAI BURGER (BONSAI SIGNATURE)

220g Grilled Meat, Bacon, soy-glazed onions, green vegetables, melted cheese, chipotle mayo, and black garlic mayo.

SLIDER DUO BURGER

Small grilled burger, crispy onions, cabbage salad, tomatoes, temptation cheese kimchi mayo and beet sauce.

CEVICHE

CEVICHE ROCOTO

White Fish, red onion, sweet pepper, cilantro, lime juice, red chili cream.

CEVICHE THAI MIX

Variety of seafood, leche de tigre, and yellow chili cream.

NIKKEI CEVICHE

Peruvian ceviche with salmon and white fish, sweet chili, red onion, cilantro, yellow chili, sweet potato, corn, leche de tigre, and sweet potato.

FIRE SAKE

Salmon Sashimis flamed with harissa spice and a dressing of lemon and olive oil.

TRUFFLE HAMACHI TIRADITO

8 slides of hamachi with caviar, quinoa, truffle oil, and a touch of ponzu sauce.

TIRADITO BONSAI

White Fish filet, shrimp, causa, cancha, sweet potato, avocado, flavored with cilantro and olive oil.

TUNA TIRADITO

Slices of tuna with avocado, scallion, spicy mayo, and ponzu sauce.

HOT SALMON

Thin slices salmon, wakame. Ginger, chives, soy sauce, lemon juice, and drizzled with hot sesame oil.

SALADS

TUNA TATAKI SALAD

Mixed greens, bok choy, tuna tataki, radishes, mushrooms, carrots, wasabi, and red onion dressing.

THAI SHRIMP SALAD

Shrimp, mixed greens, green papaya, mango, tomato, baby corn, cilantro, peanuts, panela, and lime dressing.

NEPTUNO SALAD

Kani osaki and wakame, salmon, tuna, and tobiko with house sauce.

WAKAME SPECIAL

A base of Neptune salad, topped with sashimi slices of tuna,salmon and hamachi, wakame, and tobiko.

SPICY SHRIMP SALAD

Crispy Spicy Shrimp on lettuce, Shiitake mushrooms, and champignons.

WAKAME

Seaweed salad.

TARTARE

TARTAR MIX

A mix of salmon and crispy shrimp, with scallions spicy mayo and quinoa.

TUNA PONZU TARTAR

Tuna slices, chives, radish, ponzu citrus, and edamames.

SABA

USUZUKURI

Thin slices salmon of corvina dressed in ponzu and lemon, with red onion, bell pepper and avocado.

SABA ASADA.

SIGNATURE ROLLS

FUJI ROLL (BONSAI SIGNATURE)

Cream cheese, scallions, tempura shrimp, tobiko, topped with tempura shrimp and Fuji sauce.

LOBSTER ROLL

Lobster, cream cheese, avocado, kani osaki, topped with tobiko, tempura lobster, and champagne butter sauce.

PICANHA ROLL

Cream cheese, avocado, cilantro, picanha, topped with a crispy mix of corvina, flamed picanha, and Asian chimichurri.

DINAMITA ESPECIAL

Cream cheese, sweet plantain, kani osaki topped with a hint of sweet chili. tobiko and Japanese mayo.

VOLCANO ROLL

Eel, crispy shrimp, cream cheese, and topped with tuna, chipotle salad, and eel sauce.

CRAZY ROLL

Fresh salmon, scallions, cream cheese, and kani osaki, topped with shredded kani and ponzu sauce.

KYOTO ROLL

Tuna, salmón, cream cheese, scallions, topped with tobiko, kani salad and a dash of chipotle sauce.

MIAMI ROLL

Neptune salad, crispy shrimp, cream cheese, topped with flamed fresh salmon. spicy mayo, eel sauce and tempura flakes.

SUNRISE ROLL

Crispy shrimp, cream cheese, scallions, plantain topping, paired with w sauce and spicy mayo.

GEISHA ROLL

Crispy corvina, cream cheese, scallions. topped with spicy corvina mix, kani osaki, and sweet chili.

ACEVICHADO ROLL

Riceless wrapped in soy paper with Neptuno salad, crispy shrimp, avocado, topped with corvina ceviche and acevichada sauce.

FUSION ROLL

Filled with kani osaki, tobiko, avocado, and cream cheese. It's topped with mango and sweet chili sauce.

COCO ROLL

Crispy shrimp, smoked salmon, cream cheese, kani osaki, scallions, topped with avocado, flavorful curry sauce and a sprinkle of coconut flakes.

FIRE ROLL

Neptune salad, crispy kani osaki, avocado, cream cheese, and a topping of plantains and flamed brie cheese, all drizzled with spicy.

YELVI ROLL

Fresh tuna, eel, kani osaki, scallions, and a topping of salmon,spicy mix crispy shrimp, tobiko, and eel sauce.

BONSAI ROLL (BONSAI SIGNATURE)

Smoked salmon, scallions, kani osaki, cream cheese, sweet plantain , and truffle oil. It's topped with curry sauce and lightly spicy mix crispy shrimp.

SHIRAKU ROLL

Wrapped in soy paper filled with tuna, smoked salmon, kani osaki, a mix of shrimp, sweet plantain, cream cheese, and avocado topping with quinoa and sweet chili sauce.

EBITEN ROLL

Tempura vegetable mix, crispy shrimp, cream cheese, avocado and eel sauce.

DRAGON ROLL

Crispy shrimp, asparagus, cream cheese, scallions, and avocado topping, all bathed in spicy mayo.

IRON ROLL

Crispy shrimp, kani osaki, scallions, and comes with an ebi topping, spicy mayo, and with sauce.

EEL ROLL

Chipotle salad, cream cheese, scallions, eel topping, avocado, and eel sauce.

VVR ROLL

Riceless wrapped in soy paper, It includes smoked salmon, chipotle salad, sweet plantain, avocado, a topping of shrimp mix, kani osaki, and sauce. 8 pieces.

LOVE ROLL

Riceless wrapped in soy paper, filled with arugula,neptuno salad, smoked salmon, sweet plantain, a mix of shrimp, topping sweet chili sauce, ponzu, w sauce, and quinoa crispy. 8 pieces.

DORAL ROLL

Riceless wrapped in soy paper, stuffed with neptune, salmon, tuna, and is topped with hamachi and spicy ponzu. 8 pieces.

CLASSIC ROLLS

CALIFORNIA ROLL

Avocado, cucumber, kani, and tobiko topping.

DINAMITA ROLL

Filled with Dinamita salad and tobiko.

ALASKA ROLL

Salmon, avocado, and cream cheese.

ALASKA SPECIAL

With salmon, avocado, cream cheese, and a topping of salmon, avocado, wakame, and ikura.

SPICY TUNA

Mix spicy tuna scallions and tobiko.

KIDS MENU

HAPPY ROLL

The Happy Roll is a children's tempura roll filled with salmon, cream cheese, and eel sauce.

CHIHIRO ROLL

The Chihiro Roll is ideal for young ones and contains kani and avocado.

GOKU ROLL

The Goku Roll is a kids' roll with crispy shrimp.

CHICKEN NUGGETS

SALMON NUGGETS

TEMPURA ROLLS

AVENTURA CRISPY

Tempurized roll with tuna, smoked salmon, kani osaki, scallions, and topped with dynamite salad, eel sauce and w sauce.

W CRISPY ROLL

Tempurized roll with salmon, kani osaki, tobiko, cream cheese, scallions and a drizzle of eel sauce.

TROPICAL ROLL

Salmón, kani osaki, scallions, cream cheese, wrapped in tempura sweet plantain. Served with dynamite salad topping and eel sauce. (6 pieces).

TATANUI ROLL (BONSAI SIGNATURE)

Riceless roll with kani osaki, cream cheese, scallions, tempura shrimp, topped with Neptuno salad, ebi shrimp, and spicy mayo.

POKE BOWLS

Base: Rice

Ingredients: Edamame, kani salad, wakame, tobiko, pineapple, crispy onion, avocado

Protein Options: Salmon, tuna, shrimp

Sauce: Poke sauce, Eel Sauce

SRIRACHI SUSHI

Base: Rice

Toppings: 12 pieces of assorted fish, wakame, ikura

NIGIRI / / SASHIMI*

Tuna | Salmon | Hamachi | Anguila | Tobiko | Ikura | Saba | Ebi | Kani

TEMAKI

Alaska | Dinamita | California | Especias 16.00

DESSERTS

BONSAI DESERT (BONSAI SIGNATURE)

Chocolate bonsai with chocolate cookie crumble and vanilla ice cream topped with cotton candy and dipped in salted caramel.

ICE CREAM TEMPURA

YUZU CREME BRULEE

Caramelized cream based on yuzu (Japanese lemon).

THAI DONUTS

TRES LECHES CAKE

CHEESECAKE TEMPURA

COCKTAILS SIGNATURE BONSAI

CRAZY COCO

Coconut rum with the freshness of pineapple and lime juice. The touch of almond liqueur and Blue Curaçao adds a hint of sweetness and color, while the salted rim completes this paradise experience with every sip.

OSAKA

A blend of Grey Goose vodka, Martini Bianco, and Grand Marnier, married with the exotic sweetness of passion fruit and balanced by the zesty of lime juice, with a touch of blackberry.

KOBE SPRITZ

Combines the vibrant flavors of Aperol and Italicus liqueur with a splash of lime juice and sour mix, A touch of grapefruit adds a tangy twist, while a Prosecco float lends a sparkling finish. With a sugar-rimmed glass.

HIROSHIMA

Crafted with tequila and a touch of honey liqueur, this cocktail unveils a symphony of citrus delights. Fresh watermelon and tangy tangerine intertwine to create a melody of refreshing flavors.

HONSHU LYCHEE O WHISKEY LYCHEE

Togouchi whisky and ST Germain elderflower liqueur harmonize with the exotic allure of lychee. A touch of beet juice adds depth.

KIOTO

Crafted with Canaima gin and Grand Marnier, zest of lemon juice and passion fruit adds a tropical twist. Finished with a splash of tonic water and a dash of cherry juice.

SENDAI

A fusión of Santa Teresa 1796 rum and Frangelico liqueur with mango and lime juice. This cocktail captures the essence of Caribbean bliss, Served with a tajín-rimmed glass.

SAITAMA

Combines Sake Nigori with Haku Vodka, tangerine, and yuzu juice infusing the cocktail with vibrant citrus notes. Served with a sugar-rimmed glass.

FUKUOKA

A blend of Kahlua, Amarula, and Hinotori whisky, creating a rich and flavorful base. The magic happens when a scoop of vanilla ice cream is added, transforming the drink into a luscious dessert, Drizzled with chocolate syrup.

LOCATION

10832 NW 58th Street, Doral FL 33178
T. (305) 392-0154
E. bonsaisushius@gmail.com

HOURS
Sunday to Thursday
11:30 AM – 11:00 PM

Friday and Saturday
11:30 AM – 12:00 PM

@bonsaisushius

CONTACT US

Bonsai Sushi Bar Restaurant is committed to facilitating the accessibility and usability of its website, www.bonsaisushius.com for all people with disabilities. Over time, as it is an intricate process, we will be working with a retained accessibility consultant concerning the relevant portions of The World Wide Web Consortiums Web Content Accessibility Guidelines 2.0 Level AA (WCAG 2.0 AA) as its web accessibility standard or other Standards to the extent required by the Americans with Disabilities Act (ADA).

© 2024 Bonsai Sushi Bar Restaurant All Rights Reserved | Terms & Conditions | Powered by Restaurant Suite 360