
Lobster Ramen
Lobster Ramen



i Belushi
Bluefin tuna and toro tartare infused with jalapeño, mango, lychee sake top with tempura crunch, black topico, quail egg served with salmon skin chips


Joy’s Sunomono
Sashimi tuna, salmon, snapper, seaweed & cucumber salad serve w/wasabi, goma & vinaigrette (vegetarian option)

i Kaki
Premium fresh oyster on ½ shell (Washington Taylor Farm) Shigoku or Kumamoto
Jada
Hand torch hamachi wrapped in mango & avocado top w/jalapeno, masago, tempura crunch & sauces

Danielle + Jada
Hand torch Japan originated Kobe beef raised in Oregon infused w/ahi tuna, mango, scallion, fresh wasabi & lychee sake top w/jalapeno ring, masago & creamy garlic sauce
Interior Of I Privé

Josh
Tempura basil leaves serve with mango, spicy tuna tartar, mango & special IS sauce


i Valentino
fresh crab with salmon toro topped with quail eggs, tobiko, with ikura infused with sake and plum wine


i Valentino
Fresh crab wrapped in salmon toro top w/tobiko, quail egg, infused w/sake & plum ikura or tobiko

i Belushi
Bluefin tuna and toro tartare infused with jalapeño, mango, lychee sake top with tempura crunch, black topico, quail egg served with salmon skin chips

Danielle + Jada
Hand torch Japan originated Kobe beef raised in Oregon infused w/ahi tuna, mango, scallion, fresh wasabi & lychee sake top w/jalapeno ring, masago & creamy garlic sauce

Tony & Kathy
Pan fried Gindara black cod w/asparagus, sweet shitake mushroom, red chili pepper & miso sake sauce
Tobiko 5 ways


Head sushi chef, Kiku san

Full liquor bar and unique cocktails
enjoy our full liquor bar and our signature cocktails
Stanley Chan, Owner & Executive Chef






Joy’s Sunomono
Sashimi tuna, salmon, snapper, seaweed & cucumber salad serve w/wasabi, goma & vinaigrette









Infusion roll

































