Ro Sushi Co

Two-Bite Dumplings

$11.70

Five pieces including pork, cabbage, soy sauce, sesame oil, garlic

Edemame

$8.19

Steamed young soybeans. Choice of plain or garlic butter.

Cucumber Wrapped Spicy Tuna

$15.21

Six pieces of spicy tuna mix wrapped in cucumber ribbons

Salmon Tataki

$21.06

Six pieces of lightly seared, soy marinated salmon with gochujang, Japanese dressing, and house-made radish, cucumber and jalapeño pickles

Ocean Trout Crudo

$17.55

Six seared trout with soy-citrus dressing, shallots, topped with citrus and Japanese mint -Allergens: •Soy; •Gluten; •Citrus; •Onion; -In Italian, crudo means 'raw’. A typical dish of crudo consists of raw fish dressed with olive oil, salt, acidic juices (such as lemon or lime), and vinegar.

Crispy Squid

$12.87

Deep fried squid legs served with spicy mayo -Allergens: •Gluten; Spicy Mayo Allergens: - Ika(squid) Karaage Karaage is a Japanese cooking technique in which various foods—most often chicken, but also other meat and fish—are deep fried in oil. The process involves lightly coating small pieces of meat or fish with a combination of flour and potato starch or corn starch, and frying in a light oil. The foods are marinated prior to coating

Ankimo

$15.21

Four pieces of monk fish liver, sliced and served with ponzu sauce and radish

Tuna Poke

$18.72

Diced tuna tossed with seaweed salad and soy sauce, served with crispy potato chips -Allergens: •Soy; •Gluten; •Sesame seeds; -Hawaiian for 'to slice' or 'cut crosswise into pieces'. Poke began as cut-offs from catch to serve as a snack. A typical relish was made of inamona mixed with dried ʻalaʻala (octopus inksac), ake (fish liver), and salt. The poke was accompanied with limu and a large bowl of poi Limu, otherwise known as rimu, remu or ʻimu is a general Polynesian term for edible plants living underwater, such as seaweed, or plants living near water, like algae

Carpaccio

$16.00+

Six thinly sliced fish with ponzu, soy mustard, jalapeño, cilantro, and roe -Allergens: •Soy; •Citrus; -Carpaccio is a dish of thinly sliced meet invented in 1950 in Italy by a cook named Olga who worked for Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.

Salmon Sampler

$23.40

Six piece selection of ocean trout, king salmon, and arctic char, delicately sliced

Tuna Sampler

$28.08

Two o-toro, two bluefin, and two yellowfin tuna

Salmon Belly Seared

$19.89

Four seared salmon topped with eel sauce and potato crisp

Scallop Seared

$21.06

Four seared scallop with miso butter, chives, pickled wasabi, eel sauce

O-Toro Seared

$24.57

Four rich o-toro lightly seared, topped with chili garlic oil, scallions, and roe

Cucumber Salad

$11.70

Chilled cucumber and seaweed in house-made ponzu or mayo with habanero masago

Miso Soup

$5.85

Miso, dashi, scallion, silky tofu, seaweed

Seaweed Salad

$8.19

Classic marinated seaweed with sesame, ginger, and rice vinegar

House Salad

$8.19

Mixed greens, red cabbage, tomato, cucumber with ginger dressing

Ro/Superb

$25.74

Spicy scallop and cucmber topped with torched soy-glazed salmon with chive mayo, eel sauce, jalapeno, micro greens, and roe

Prime Cut

$25.74

Tuna belly, spicy o-toro, avocado, cruncy flake topped with tuna belly, gochujang, mango glaze, and roe

Golden Sunset

$21.06

Shrimp tempura, cucumber, topped with spicy tuna

Jennie Roll

$22.23

Shrimp tempura and cucumber wrapped in soy paper topped with baked salmon, bacon, avocado, spicy mayo, eel sauce

High Tide

$21.06

Deep-fried soft shell crab topped with avocado, scallion, and sweet chili sauce

Tuna Crave

$21.06

Spicy tuna poke, cucumber topped with ahi tuna, eel glaze, mango glaze, and tobiko

Ocean Ember

$24.57

Spicy blue crab and avocado topped with tuna and salmon with spicy mayo, potato crispy, and tobiko

Gateway

$21.06

Shrimp tempura and cucumber topped with avocado, spicy mayo, and eel sauce

Rouge Wave

$21.06

Crabstick, cucumber, and avocado topped with baked spicy scallop, avocado, and eel sauce

Surge

$19.89

Shrimp tempura and avocado topped with torched crab stick, mayo, micro greens, and eel sauce

Supernova

$21.06

A mix of tuna, yellowtail, and octopus with spicy mayo topped with avocado, mango glaze, eel sauce, and crunchy flakes

Flashfire

$22.23

Deep-fried spicy tuna roll with cream cheese and jalapeño with spicy mayo and eel sauce

Eclipse

$24.57

Eel, avocado, cream cheese, jalapeño, eel sauce topped with yellowtail

Heat Wave

$19.89

Crab stick with spicy mayo, baked and topped with lump crab, crunchies, and tobiko

Dragonback

$23.40

Crab stick, avocado, cucumber, topped with eel and eel sauce

Harmony

$19.89

Eel, tamago, kanpyo, and shiitake mushroom, and inari, served futomaki sytle

Smokey Flame

$22.23

Shrimp tempura, cream cheese, avocado, topped with torched smoked salmon, jalapeno, and eel sauce

Inside Out

$19.89

Cream cheese, jalapeno, cucumber, avocado topped with crabstick salad, mayo, eel sauce, baked

Daybreak

$28.08

Tamago, cream cheese, jalapeño, crab stick wrapped in soy paper topped with torched salmon toro, yellowtail toro, garlic miso butter, mango glaze, and eel sauce

Ocean Blaze

$21.06

A spicy mix of tuna, yellowtail, and shrimp with chipotle, gochujang, avocado, topped with tuna, yellowtail, mango sauce, scallion, and crunchy flakes

Firecracker

$22.23

Spicy blue crab and avocado topped with torched salmon and yellowtail with wasabi tartar, soy mustard, jalapeno, and roe

Ro Classic Sushi Platter

$31.59

Eight piece chef-selected nigiri with a house roll of your choice

Tuna Poke Bowl (Tekkadon)

$32.76

Sliced tuna and tuna poke served with tamago, avocado, cucumber, pickled vegetables over sushi rice

Chirashi

$33.93

Fourteen piece of the chef’s daily fish selection, artfully arranged over sushi rice

Unagi Bowl (Unaju)

$32.76

Grilled eel glazed with house sauce over sushi rice

Salmon & Ikura Poke Bowl (Namasakedon)

$30.42

Sliced salmon and salmon poke with house marinated ikura served with tamago, avocado, cucumber, pickled vegetables over sushi rice

Chirashi Premium

$52.65

Fifteen piece of top-shelf fish served over sushi rice

Ro Classic Sashimi Platter

$39.78

Sixteen piece chef-selected sashimi

Ro Experience Platter

$102.96

Ideal for two people, sixteen piece variety of nigri, eight piece sashimi, and one specialty roll

Vegan/Vegeterian Chirashi

$17.00+

Marinated tofu, avocado, cucumber, seaweed salad, radish, shiitaki mushroom, artfully arranged over sushi rice (Vegeterian = add tamago)

Omakase To-The-Table Nigiri Platter

$64.35

Ten pieces of chef-selected premium nigiri with Specialty Roll of your choice

Omakase To-The-Table Sashimi Platter

$74.88

Sixteen piece selection of premium sashimi with negi toro roll topped with uni

Shrimp Tempura Platter

$22.23

Crispy battered shrimp with tempura vegetables

Chicken Yakitori Skewers Platter

$22.23

Soy marinated grilled chicken skewers

Grilled Salmon Salad

$25.74

Large house salad with ginger dressing topped with two grilled salmon fillets

Japanese Beef Curry Platter

$32.76

Tender beef with potato and carrots simmered in a rich, mildly spiced Japanese curry sauce

Veggie Tempura Platter

$18.72

Lightly fried onion, mushroom, asparagus, eggplant, and sweet potato

Japanese Veggie Curry Platter

$22.23

Japanese veggie curry platter features a medley of vegetables in a rich Japanese curry sauce, typically served over rice and garnished with pickled vegetables.

Crispy Chicken Platter

$21.06

Fried chicken cutlets served with a trio of sauces: sweet chili mayo, spicy mayo, and teriyaki

Salmon Teriyaki Platter

$28.08

Grilled salmon glazed with teriyaki sauce