tsunami's thai menu

Japanese delicacies. Same-same but different. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illnesses, especially if you have certain medical conditions. Please advise our staff of any food allergies you may have. An 18% gratuity will automatically be added for a party of five or more. Tel: 202-588-5889 www.tsushi.us www.facebook.com/TsunamiSushiDC Bar and lounge: Sun-Thu: 5pm-11pm Fri-Sat: 5pm-1am Dining: Mon-Thu: 11.30am-3pm; 5pm-10.30pm Fri: 11.30am-3pm; 5pm-11pm Sat: 11.30am-11pm Sun: 11.30am-10.30pm To start with …. Endamame ................................................................ 3 Tuna tartar with quail egg ................................... 8.50 Seaweed salad .......................................................... 4 Shiitake miso soup with tofu, scallions & seaweed .. 3 To end with …. Int ernationally re cogn ized Ja panese con fec tion madeofpoundedstickyrice(mochi)witha flavoredicecreamfilling Mochi tasting ........................................................... 5 Sushi … . Nigiri Sashimi Albacor e tuna ..................................................... 5.50 Crab stick ............................................................ 4.75 Eel ............................................................................ 5 Flying fish roe ...................................................... 4.50 Octopus ............................................................... 4.50 Rock fish .............................................................. 5.50 Salmon roe .......................................................... 5.50 Scallop ...................................................................... 5 Sea urchin ................................................................. 6 Shrimp ................................................................. 4.50 Smelt roe ............................................................ 4.50 Squid ................................................................... 4.75 Sweet shrimp ........................................................... 7 Sweet tofu skin ........................................................ 4 Torche d salmon belly .............................................. 6 aki “Rolledsushi”– Sushiwrappedinseaweedand cutintopieces… Avocado ............................................................... 3.50 Crunchy spicy shrimp and crab ..............................10 Crunchy spicy tuna ..... .............................................. 8 Cucumber roll ...................................................... 3.50 Eel and avocado .................................................. 5.75 Grilled asparagus ................................................. 3.75 Grilled shiitake .................................................... 3.75 Salmon and avocado ........................................... 5.50 Shrimp tempura .................................................. 7.50 Spicy tuna ................................................................. 6 Sweet potato tempura ........................................3.75 Tuna avocado ...................................................... 5.75 Salmon (alsoavailableassashimi) ..................... 5.50 Tuna (alsoavailableassashimi) ......................... 5.75 Yellowtail (alsoavailableassashimi) .................. 5.75 Califor nia .................................................................. 5 Crab s tick , c ucumber , and a vocado Cali jumbo ........................................................... 6.50 Cali fornia wi th j umbo l ump c rab Ninja ......................................................................... 8 Cra b meat , ee l, cuc umber, avo cado, and tobik o Philadel phia ......................... ................................ 5.50 Cream cheese,and smoked salmon Spider ....................................................................... 9 Sof t-shell crab, avocado, cu cumber , and caviar C ombo specials …. Thechef’schoicecutsofsushi A. Sashimi lov er ................................................. 16.95 4 types of fi sh, 2 p ieces each B. Nigiri lo ver .....................................................17.95 4 types of fi sh, 2 p ieces each C. Maki lover ..................................................... 14.95 Cal iforni a, s almon, and spicy tuna rol ls D. Nigiri sashimi lover........................................ 22.95 Nig iri : 3 types of f ish , 2 pie ces eac h Sashimi: 3 types of fish, 2 pi eces each E. Nigiri sashimi maki lover ...............................19.95 Nig iri : 2 types of f ish , 2 pie ces eac h Sashimi: 2 t ypes of fis h, 2 pi eces each Maki: Cali fornia r ol ls F. Platter for 2 ................................................... 38.95 Nig iri : 3 types of f ish , 2 pie ces eac h Sas himi: 3 t ypes of fis h, 2 pi eces each Mak i: Avocado, C ali for nia, an d s pic y t una rolls G. Platter for 4 ................................................... 62.95 Nig iri : 5 types of f ish , 2 pie ces eac h Sas himi: 5 types of fis h, 2 pi eces each Maki: Cal ifornia, eel and avo cado, sal mon, spicytuna,andsweetpotatorolls Hand-pressedmound ofsushiricewitha toppingdrapedover… AJapanesedelicacyof fresh,rawmeatorfish slicedintothinpieces…

tsunami's thai menu

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