Harumi Sushi Bar

Crisp little gem lettuce tossed in a creamy sesame caesar dressing, topped with shaved parmesan reggiano, crunchy aleppo pepper specks, fresh radishes, and a delectable crispy panko crust.

Lightly dressed, tender traditional Japanese seaweed strands offering a refreshing, umami-rich palate cleanser.

Thinly sliced English cucumbers ribboned alongside tender crab stick pieces and crisp asparagus spears, bathed in a glistening spicy ponzu dressing.

Tender baby squid dusted with vibrant red smoked paprika, arranged neatly on a dark matte plate with a warm spotlight accentuating its savory profile.

Steamed vibrant green edamame pods sprinkled generously with your choice of Okinawa flaky sea salt or savory spicy garlic butter.

A luxurious chef-curated assortment of 12 glistening raw fish slices including premium tuna, salmon, and yellowtail, served on crushed ice with fresh daikon.

Six delicate yellowtail hamachi slices fanned out, drizzled with bright yuzu vinaigrette, and topped with ruby grapefruit, serrano, and umami yuzu tobiko.

Six translucent sea bream slices in sauvignon blanc and yuzu, garnished with bright pink myoga, aleppo pepper, ume paste, and delicate micro cilantro.

Savory grilled maitake mushrooms with caramelized edges, drizzled with yuzu and sesame seasoning, crowned with a rich glossy egg yolk.

A meticulously layered cylindrical tower of spicy tuna, crab salad, smooth avocado, and black rice, topped with tobiko, spicy aioli, and eel sauce.

Freshly grated light green real wasabi root mounded neatly on a small rustic ceramic dish for an authentic culinary enhancement.

Thick Sanuki udon noodles immersed in a rich, savory deep fish broth with togarashi, fish cake, and green onion. Optional shrimp tempura add-on available.

Golden crispy rice blocks topped with diced spicy bluefin tuna, avocado, housemade spicy miso, spicy aioli, sesame oil, and toasted sesame seeds.

Charred and blistered green shishito peppers glistening in a garlic reduction and ponzu sauce, finished with dancing bonito flakes.

A succulent, perfectly grilled yellowtail collar featuring crispy golden-brown skin, served with spicy ponzu and a grilled lemon half.

Lightly fried panko-crusted jalapeno halves stuffed with spicy tuna, cream cheese, and crab salad, drizzled with spicy aioli and sweet eel sauce.

Bite-sized crispy rock shrimp coated in a luscious, glossy creamy chili sauce and garnished with fresh green chives.

Eight golden pan-fried or deep-fried chicken dumplings served with a savory dipping sauce.

Light and airy battered shrimp (5pcs) and assorted vegetable tempura (5pcs) served with tentsuyu dipping sauce.

Traditional hot Japanese miso soup featuring soft tofu cubes, seaweed, and fresh scallions.

Bluefin tuna, radish, shrimp tempura, crab salad, avocado, and cucumber, finished with spicy ponzu, spicy aioli, and masago.

Marinated A5 Japanese Wagyu beef draped over a roll with charred green onion, asparagus, black tobiko, and wasabi aioli.

Seared salmon, pickled jalapenos, crab salad, shrimp tempura, avocado, black tobiko, spicy aioli, and sweet eel sauce.

House-marinated bluefin tuna, cucumber, scallions, sriracha, spicy aioli, eel sauce, and a crunchy panko crust.

Spicy crab stick, shrimp tempura, crab salad, cream cheese, cucumber, avocado, eel sauce, and a crispy panko crust.

Ripe mango, salmon, bluefin tuna, spicy crabstick, and avocado, finished with spicy aioli, eel sauce, and panko crust.

Spicy yellowtail, ripe mango, cucumber, avocado, serrano pepper slices, and house-made habanero sauce.

Spicy tuna, spicy salmon, avocado, cucumber, tobiko, spicy aioli, and sweet eel sauce.

Spicy tuna, crab salad, cucumber, avocado, serrano, sriracha, spicy aioli, and sweet eel sauce.

Salmon, spicy crab stick, cucumber, avocado, lemon-charred wheels, togarashi, spicy ponzu, and green onions.

Freshwater eel, crab salad, avocado, cucumber, panko crust, and sweet eel sauce.

Bluefin tuna, salmon, scallops, avocado, tobiko, and garlic chili oil wrapped in translucent soy paper.

Classic rainbow roll featuring bluefin tuna, salmon, crab salad, avocado, and cucumber.

Rice-free roll wrapped in crisp cucumber ribbons, filled with bluefin tuna, salmon, crab salad, avocado, radish, spicy aioli, and spicy ponzu.

Soft shell crab, crab salad, avocado, cucumber, red tobiko, eel sauce, and a crispy panko crust.

Grand tasting platter allowing you to choose three half-rolls from Las Vegas, Dynamite, Rainbow, Soft Shell Crab, Arizona, or Shrimp Tempura.

Shrimp tempura, crab salad, cream cheese, avocado, eel sauce, wrapped in soy paper and deep-fried in panko.

Salmon, cream cheese, crab salad, avocado, spicy aioli, and eel sauce, coated in a deep-fried panko crust.

Hand-rolled seaweed cone generously filled with rich, creamy golden sea urchin (uni). Caviar add-on available.

Crisp nori hand roll filled with luscious, finely minced fatty bluefin tuna (toro) and green scallions.

Sweet raw prawns (ama ebi) tucked inside a crisp nori cone with fresh shiso leaves, yuzu kosho, and lime.

Tender diced scallops tossed in sweet chili oil, topped with masago, shiso, and lemon in a hand-rolled cone.

Temaki cone filled with fresh chopped salmon, spicy serrano slices, minced ginger, and masago aioli.

Lightly battered crispy salmon skin, cucumber, rice, masago, eel sauce, and avocado in a seaweed cone.

Flame-seared, buttery slice of Japanese A5 Wagyu beef draped over seasoned sushi rice (1 pc).

Gunkan-maki nigiri wrapped in crisp nori and crowned with a generous, creamy lobe of Pacific sea urchin. Quail egg add-on available.

Two pieces of exquisite fatty bluefin tuna (toro) from Polynesia showcasing beautiful marbling over sushi rice. Seared option available.

Two vibrant ruby-red pieces of Polynesia bluefin tuna (Hon Maguro) resting gracefully on sushi rice.

Two pristine slices of Scottish salmon draped over neat fingers of sushi rice. Miso butter seared option available.

Two pieces of fresh Nova Scotia yellowtail hamachi over traditional pressed sushi rice.

Japanese sea bream (kurodai) nigiri topped with a dab of umeboshi paste over seasoned rice.

Two plump, tender Japanese sea scallop nigiri pieces delicately scored and draped over sushi rice. Spicy option available.

Three butterflied cooked prawns (ebi) pressed flat over tightly packed sushi rice fingers.

Two translucent sweet raw shrimp (ama ebi) nigiri served with crispy fried heads on the side.

Two gunkan maki parcels filled with glistening, jewel-like orange salmon roe. Quail egg add-on available.

Two grilled freshwater eel (unagi) pieces glazed with sweet brown sauce over rice, tied with nori.

Two vegetarian nigiri pieces featuring savory seared mushrooms brushed with truffle butter and fresh Thai basil.

Two creative salmon nigiri pieces adorned with cool crème fraîche, sho koji, and delicate chives.

Rich cured mackerel nigiri topped with katsuo garlic paste and pickled scallion slices (2 pcs).

Four thick, luxurious slices of fatty bluefin tuna (toro) sashimi served on crushed ice.

Eight deep red, pristine slices of Polynesia bluefin tuna sashimi fanned out elegantly on a cold plate.

Eight bright orange slices of fresh Scottish salmon sashimi arranged with shredded daikon radish.

Eight pale Nova Scotia yellowtail sashimi slices garnished with a mint sprig and lemon wedge.

Comprehensive bluefin platter featuring 4 pieces of nigiri, 4 slices of sashimi, and 2 spicy nigiri pieces.

Salmon lover's platter featuring 4 pieces of salmon nigiri, 4 sashimi slices, and a half spicy salmon roll with avocado and salmon.

Vibrant yellowtail presentation containing 4 yellowtail nigiri, 4 sashimi slices, and a half spicy yellowtail roll draped with avocado and yellowtail.

Refreshing combination plate featuring 6 thick slices of assorted raw sashimi paired with a cucumber-wrapped Oasis roll.

Colorful combination featuring 5 artisan chef-selected nigiri pieces alongside a classic multi-colored rainbow roll.

Vibrant poke bowl with cubes of bluefin tuna and salmon, avocado, and cucumber over black sushi rice, finished with sriracha and eel sauce.

Traditional chirashi bowl showcasing assorted raw fish slices and pickled vegetables over a bed of black sushi rice.

Clean thin sushi roll filled with fresh yellowtail and minced green scallions.

Thin nori roll stuffed with buttery minced fatty tuna and green onions.

Classic thin bluefin tuna roll sliced cleanly to reveal the ruby-red tuna center.

Classic thin roll containing fresh salmon and creamy avocado wrapped in seasoned rice and nori.

Traditional inside-out California roll with crab salad, avocado, and cucumber.

Classic spicy tuna roll filled with minced tuna in spicy chili sauce and crisp cucumber strips.

Philadelphia roll featuring fresh salmon, rich cream cheese, and smooth avocado.

Shrimp tempura roll with crab salad, avocado, cucumber, eel sauce, and panko crust.

Crispy vegan roll with sweet potato tempura, kanpyo, cucumber, avocado, and vegan eel sauce.

Refreshing vegan roll in soy paper filled with mango, asparagus, avocado, spicy ponzu, and micro cilantro.

Traditional vegan roll featuring yellow pickled daikon radish and assorted Japanese pickled vegetables.

Classic vegetarian roll featuring smooth green avocado and cool cucumber wrapped in seasoned rice.

Savory vegan roll filled with seasoned cooked mushrooms and crisp cucumber sticks.

Decadent slice of cheesecake with a crackly torched golden-brown sugar crust and seasonal fruit garnish.

Two pastel-colored traditional Japanese mochi ice cream balls.

Smoky mezcal margarita with ume plum, sherry, and lime—plum-rich, zesty, and crushable.

Gin combined with sweet kinome leaf and lime—bright, tart, and vegetal.

Gin, passionfruit curd, housemade velvet falernum, and lemon—tropical spiced, vibrant, and aromatic.

SG shochu imo, aperol, prosecco, watermelon, raspberry, and lemon—crisp, fruity, and bubbly.

Sherry blended with coconut and pineapple—tropical, nutty, and creamy.

SG shochu kome, gin, cocchi rosa, sherry, and amaretto—crisp and provocative.

Rye whiskey, day-aged A5 Wagyu, peanut-butter salty caramel—silky and umami forward.

Gin infused with toasted sesame and amaro—roasted nuts, dark nectar, and decadent.

Tequila blanco, creamy sake, elderblossom, yuzu-kosho, and shiso—zesty, savory, and spicy.

Gin, tomato, miso, and honey—savory, tart, and delicious.

Vodka, sherry, cocoa elixir, and floral rose—velvety, layered, and sophisticated.

SG shochu mugi, fresh cold brew, apricot, and honey cream—roasted coffee, candied apricots, and an earthy twist on an espresso martini.

Non-alcoholic agave spirit, shiso, and lime—bright, citrusy, and revitalizing.

Non-alcoholic sparkling aperitif, sakura, peach, lemon, and soda—light, floral, and refreshing.

Non-alcoholic rum spirit, matcha, coconut, and pineapple—creamy, tropical, and juicy.

Non-alcoholic malt spirit, toasted forbidden rice, spices, and soda—nutty, savory, and aromatic.

California roll, shrimp tempura roll, gyoza (3pc), and hot miso soup.

Shrimp tempura roll, Las Vegas roll, gyoza (3pc), and miso soup.

Rainbow roll, dynamite roll, nigiri (2pc), and miso soup.

Ahi tower, nigiri (3 pcs), seaweed salad, and miso soup.

Udon noodle soup paired with your choice of two rolls (Las Vegas, Dynamite, Rainbow, Arizona, or Shrimp Tempura).