Miyako Doral Japanese Restaurant & Sushi Bar

Starters

Fried or steamed shrimp dumplings with aji panca sauce

Gourmet spiced salmon croquettes with sweet dipping sauce

Traditional seaweed salad

Fried ball-shaped snack filled with diced octopus, topped with kewpie and bonito flakes

House salad with romaine lettuce, carrots, tomatoes, and cucumber. Served with ginger dressing

Japanese peppers wok sautéed with sesame oil and soy sauce

Breaded squid fried until golden. Served with rocoto pepper sauce

Miso broth with scallions, tofu, and seaweed

Fried or steamed beef dumplings with aji panca sauce

Soybeans in the pod

White Wine

Marlborough, New Zealand

Rias Baixas, Spain

Alto Adige, Italy

Mosel, Germany

Napa Valley

Dessert

Classic chocolate chip brownie, served with vanilla ice cream, hershey's syrup and topped with crumble oreos

Sponge vanilla-matcha cake soak in sweet milk cream, topped with fruit, and whipped cream

Rolled cheesecake with strawberries, nutella, mango, and guava. Topped with hershey's syrup and crumbled oreos

Fried Fuji apples on an orange sauce, topped with vanilla ice cream, and cinnamon

Tempura fried bananas topped with vanilla ice cream, graham cracker crumbs, and sea salt caramel syrup

An unexpected twist to a traditional Asian dessert

Sashimi/Boats

Sky roll, one of each nigiri (unagi, hotate, salmon, hamachi, amaebi, tuna), and two of each sashimi (salmon, hamachi, tuna)

Miyako, Tuna, and Boss rolls, 6 of each nigiri and sashimi (salmon, tuna, and wahoo)

Fifteen pieces of sashimi cuts

Twenty pieces of bluefin tuna

Two sashimi cuts of each, tuna, salmon, and wahoo

Sky and Funky Monkey rolls, nigiris one of each (amaebi, unagi, hotate) and two of each (Salmon, hamachi tuna), and three of each sashimi (salmon, hamachi tuna)

Twenty pieces of sashimi cuts

California, and Dragon Rolls, 4 of each nigiri and sashimi (salmon, tuna, and wahoo)

Half of each roll, Miyako, Doral, Boss, Watashi, and Acevichado

Finest chef's choices of nigiri and sashimi. Twenty pieces

California Roll, 2 of each nigiri and sashimi (salmon, tuna, and wahoo)

House Appetizers

Fresh tuna, salmon, and hass avocado. Served with ginger dressing

Pressed sushi rice molded into cubes, fried until crispy and topped with tuna tartar, avocado, cilantro, and miso ponzu

Lightly fried shrimp tossed with rocoto sauce and served on a crunchy tortilla bowl

Five pieces of Bluefin Tuna sashimi

Thin sliced Japanese scallops, served raw with yuzu, and Miyako beer sauce on a bed of arugula, and topped with toasted quinoa

Thin sliced japanese yellow tail topped with jalapeño, masago, oroshi sauce, and sesame seeds

Two steamed white buns with pork belly teriyaki, coleslaw, and chipotle mayo

Bowl of diced tuna or salmon with mango, edamame peas, carrots, avocado, on a bed of rice

Sparkling Wine

Valdobbiadene, Italy

Champagne, France. WS 90

Veneto, Italy

Champagne, France

Traditional Rolls

6 pieces seaweed out roll with chopped tuna mixed with spicy sauce, sesame oil, scallions, and masago

Tuna, and scallions

Assorted sliced fish, and avocado, topping a California roll

Eel, and scallions

Kani, avocado, and cucumber. Topped with masago

Salmon, cream cheese, and scallions

8 pieces roll with crunchy salmon skin, and avocado

Shrimp tempura, asparagus, spicy mayo, and masago. Topped with avocado

Chefs Selections

Six ounce pan seared lobster tail, and shrimps, served with noodles in a white wine-capers creamy sauce. Topped with caviar

Eight ounce wok sautéed tenderloin with traditional peruvian lomo saltado sauce, red onions, cilantro, and tomatoes. Served with french fries, and white rice

Seared Japanese scallops, served over creamy causa limena, and herb-infused oil. Served with sautéed asparagus

Duck breast sous vide and sautéed. Served with red fruit wine sauce made with pomegranate, figs, cherries, and guava. Accompanied with mash potatoes made with sake reduction, and sautéed asparagus

Fried chicken breast, diced and wok sautéed with korean sweet and sour sauce, cucumber, tomatoes, and onions

Fried red snapper fillet, topped with sautéed shrimps, and calamari. Served with spiced aji amarillo sauce, and white rice

Thin sliced ribeye marinated in korean spices, wok sautéed with carrots, onions, and scallions

Red Wine

Rioja, Spain

Bien Nacido Vineyard, Santa Maria Valley, CA

Napa, CA

Napa, CA

Sonoma, CA

Lido, CA

Paso Robles, CA

Valle Central, Chile

Fincas de la Villa. Rioja, Spain

Carmenere, Petit Verdot. Valle de Colchagua, Central Valley. Chile

Puente Alto Vineyard, Chile

Valle de Uco, Mendaoza. Argentina

Rice-less Rolls

Riceless roll with kani salad, avocado, cream cheese, and mango, wrapped in nothing but tuna or salmon

Salmon, kani, ebi, eel, tempura sweet potato, lettuce, avocado, mango, cream cheese, and masago, wrapped in soy paper. Served with passion fruit sauce

Salmon, tuna, wahoo, avocado, asparagus, masago, and scallions, wrapped in seaweed

Tuna, salmon, kani, wakame, avocado, and masago, wrapped in seaweed, and soy paper. Served with spicy ponzu sauce

Rice-less roll with salmon, tuna, shrimp katsu, avocado, and cream cheese, wrapped in sesame seed soy paper

Beverages

500ml sparkling water

Fresh made daily, sixteen ounce lemonade

500ml still water

Sixteen ounce fresh juice

Soft Drinks

Chefs Selections

Eight ounce wok sautéed tenderloin with traditional peruvian lomo saltado sauce, red onions, cilantro, and tomatoes. Served with french fries, and white rice

Six ounce pan seared lobster tail, and shrimps, served with noodles in a white wine-capers creamy sauce. Topped with caviar

Duck breast sous vide and sautéed. Served with red fruit wine sauce made with pomegranate, figs, cherries, and guava. Accompanied with mash potatoes made with sake reduction, and sautéed asparagus

Fried chicken breast, diced and wok sautéed with korean sweet and sour sauce, cucumber, tomatoes, and onions

Seared Japanese scallops, served over creamy causa limena, and herb-infused oil. Served with sautéed asparagus

Thin sliced ribeye marinated in korean spices, wok sautéed with carrots, onions, and scallions

Fried red snapper fillet, topped with sautéed shrimps, and calamari. Served with spiced aji amarillo sauce, and white rice

Sides

Brunch Starters

Sauce To Go

Sake

Junmai Ginjo. Izumo Fiji. Shimane, Japan

Yuzu. Joto. Shimane, Japan

Junmai. Seikyo Takehara. Hiroshima, Japan

Junmai. Seikyo Takehara. Hiroshima, Japan

Daiginjo. Joto. Horishima, Japan

Junmai Nigori. Joto. Hiroshima, Japan

Honkozo. Eiko Fuji Ban Ryu. Yamagata, Japan

Plum. Joto. Shimane, Japan

Junmai. Shichi Hon Yari. Shiga, Japan

Junmai Daiginjo. Hiroshima, Japan

Sashimi/Boats

Twenty pieces of sashimi cuts

Half of each roll, Miyako, Doral, Boss, Watashi, and Acevichado

Sky roll, one of each nigiri (unagi, hotate, salmon, hamachi, amaebi, tuna), and two of each sashimi (salmon, hamachi, tuna)

Two sashimi cuts of each, tuna, salmon, and wahoo

Miyako, Tuna, and Boss rolls, 6 of each nigiri and sashimi (salmon, tuna, and wahoo)

Sky and Funky Monkey rolls, nigiris one of each (amaebi, unagi, hotate) and two of each (Salmon, hamachi tuna), and three of each sashimi (salmon, hamachi tuna)

Twenty pieces of sashimi cuts

Finest chef's choices of nigiri and sashimi. Twenty pieces

Fifteen pieces of sashimi cuts

California Roll, 2 of each nigiri and sashimi (salmon, tuna, and wahoo)

California, and Dragon Rolls, 4 of each nigiri and sashimi (salmon, tuna, and wahoo)

Rice & Noodles

Korean spicy fish broth with thick noodles, calamari, shrimp, mussels, and vegetables

Bowl of fried rice with onions, carrots, and scallions

Bed of rice topped with bulgogi, assorted string cut vegetables, sunny fried egg, and sesame oil. Served with Korean gotchujjan sauce

Tonkotsu broth, noodles, marinated pork belly, fish cake, marinated boiled egg, and vegetables

Stir fried noodles with zucchini, carrots, onions, mushrooms, and scallions

Beer/Seltzer

Sixteen ounce. Japanese style rice larger. 5.4% ABV Crisp, refreshing, and light hooped

Sixteen ounce. Japanese rice larger. 4.2% ABV Crisp, refreshing, and light hooped

Temaki Rolls

Hand roll with shrimp tempura, avocado, masago, and scallion

Hand roll with salmon, cream cheese, and scallions

Hand roll with diced tuna, and scallions with spicy sauce

Hand roll with eel, avocado, and masago

Hand roll with kani, avocado, and cucumber

Hand roll with crispy salmon skin, and scallions

Hand roll with japanese yellow tail, masago, and scallions

Nigiri/Sashimi

Shrimp

Sweet Shrimp

Japanese Scallop

Japanese Octopus

Japanese Omelet

Bluefin Akami

Japanese Mackerel

Sweet broiled Japanese eel

Yellow Tail

Salmon Roe

Imitation Crab

Traditional Plates

Breaded and deep fried chicken breast, served with dipping tonkatsu sauce

Grilled marinated chicken breast topped with teriyaki sauce and sesame seeds

Eight ounce seared-peppered tuna loin, served on a bed of spring mix

Wok sautéed chicken breast, with mushrooms, carrots, onions, zucchini, and scallions

Six ounce seared salmon with teriyaki glaze, on bed of mushrooms and asparagus

Traditional Appetizers

Kani, masago, and avocado wrapped in paper thin cucumber with tangy rice vinegar

Finely chopped tuna or salmon mixed with masago, scallions, sesame oil, and house spicy sauce

Thin slices of torched tuna or salmon, topped with scallions, and sesame seeds. Tossed with oroshi sauce

Nobashi shrimp, zucchini, sweet potato, and asparagus, lightly fried in tempura batter

Grilled Japanese snapper jaw, served with ponzu sauce

Nikkei Creations

Three layer napoleon of our ceviche, tuna tartar, and causa limena

Thinly sliced fish with aji amarillo reduction sauce, topped with red onions, cilantro, and masago

Diced protein marinated in acevichado sauce tossed with red onions, cilantro, sweet potato, and corn

Steaks

Sixteen ounce pan seared boneless angus Ribeye steak. Served with Asian mashed sweet potato and warm shitake and Bourgogne mustard au jus

Grilled twelve ounce prime angus New York steak glazed with teriyaki sauce, served with Asian mashed sweet potato and arugula salad

Eight ounce grilled American angus elite skirt, topped with Korean chimichurri. Served with mash potatoes made with sake reduction, and kimchee

Eight ounce seared Australian reserve grade 5 tenderloin. Served with mash potatoes made with a sake reduction; and warm shitake-bourgogne mustard wine sauce

4 sous vide and grilled lamb chops topped with wine sauce. Served with arugula salad, and mash potatoes made with sake reduction.

Starters

Miso broth with scallions, tofu, and seaweed

Japanese peppers wok sautéed with sesame oil and soy sauce

Fried ball-shaped snack filled with diced octopus, topped with kewpie and bonito flakes

Five pieces of fried beef dumpling served with aji panca sauce

Breaded squid fried until golden. Served with rocoto pepper sauce

Traditional seaweed salad

House salad with romaine lettuce, carrots, tomatoes, and cucumber. Served with ginger dressing

Gourmet spiced salmon croquettes. served with sweet dipping sauce

Fried or steamed shrimp dumplings with aji panca sauce

Soybeans in the pod

Siganture Rolls

Spicy tuna, avocado, and jalapeno. Topped with tuna, mango, kimchee sauce, and tempura flakes

Lobster katsu, scallions, and avocado over lobster bisque. Topped with kani and lobster with truffle oil, caviar, and kewpie

Shrimp tempura, asparagus, lettuce, and avocado. Topped with tuna tataki, tempura flakes, masago, scallions, and sauces

Lump crab salad with truffle oil, 2 soft shell crab, and avocado. Topped with lump crab salad and masago

Tuna, salmon, asparagus, kani, avocado. scallions, and kimchee sauce. Topped with avocado and peppered-torched salmon

Coconut flaked shrimp, kani, cream cheese, guava, and masago. Topped with mango, avocado, coconut flakes, and caramel syrup

Shrimp katsu, masago, avocado, asparagus, lettuce, and spicy mayo topped with hamachi, cilantro, and acevichado sauce

Tuna tataki, krab, masago, avocado, scallions, jalapeno, wrapped in soy paper; served with spicy ponzu

Spicy salmon salad, and avocado. Topped with salmon, ikura, avocado, and kewpie

Lobster tempura, kani salad, avocado, and kewpie sauce topped with 24K gold sheets, and caviar

Tempura fried roll with kani, avocado, and cream cheese. Topped with dynamite, masago, and baked shrimp

Salmon salad, avocado, cream cheese, and plantains. Topped with sweet plantains, and sauces

Smoked salmon, cream cheese, fried scallions, and avocado. Topped with smoked salmon, salmon cream, and arugula with smoked miso dressing, and almonds

Tempura fried roll with salmon, kani, masago, cream cheese, and avocado. Topped with sauces

Smoked salmon, goat cheese cream, almonds, plantain, scallions, and avocado. Topped with avocado, tuna, and goat cheese-balsamic cream

Shrimp tempura, kani, cream cheese, masago, topped with baked salmon, avocado, tempura flakes, spicy mayo, and caramel syrup

Shrimp Tempura, kani salad, cream cheese, and avocado. Topped with mango, eel, and sauces

Nikkei Creations

Diced protein marinated in acevichado sauce tossed with red onions, cilantro, sweet potato, and corn

Thinly sliced fish with aji amarillo reduction sauce, topped with red onions, cilantro, and masago

Three layer napoleon of our ceviche, tuna tartar, and causa limena

Beverages

Fresh made daily, sixteen ounce lemonade

500ml sparkling water

500ml Still water

Sixteen ounce fresh juice

Soft Drinks

Nikkei Creations

Diced wahoo marinated in acevichado sauce tossed with red onions, cilantro, sweet potato and corn

Thin sliced octopus topped with red onions and cilantro. served with aji amarillo and lime juice reduction sauce

Three layer napoleon of our ceviche, tuna tartar, and causa limena

Rice & Noodles

Stir fried noodles with zucchini, carrots, onions, mushrooms, and scallions

Korean spicy fish broth with thick noodles, calamari, shrimp, mussels, and vegetables

Tonkotsu broth, noodles, marinated pork belly, fish cake, marinated boiled egg, and vegetables

Bed of rice topped with bulgogi, assorted string cut vegetables, sunny fried egg, and sesame oil. Served with korean gotchujjan sauce

Bowl of fried rice with onions, carrots, and scallions

Traditional Rolls

8 pieces roll with crunchy salmon skin, and avocado

Salmon, cream cheese, and scallions

Assorted sliced fish, and avocado, topping a California roll

6 pieces seaweed out roll with chopped tuna mixed with spicy sauce, sesame oil, scallions, and masago

Tuna, and scallions

Kani, avocado, and cucumber. Topped with masago

Shrimp

Eel, and scallions

House Appetizers

Thin sliced Japanese scallops, served raw with yuzu, and Miyako beer sauce on a bed of arugula, and topped with toasted quinoa

Two steamed white buns with pork belly teriyaki, coleslaw, and chipotle mayo

Thin sliced japanese yellow tail topped with jalapeño, masago, oroshi sauce, and sesame seeds

Pressed sushi rice molded into cubes, fried until crispy and topped with tuna tartar, avocado, cilantro, and miso ponzu

Five pieces of Bluefin Tuna sashimi

Lightly fried shrimp tossed with rocoto sauce and served on a crunchy tortilla bowl

Fresh tuna, salmon, and hass avocado. Served with ginger dressing

Bowl of diced tuna or salmon with mango, edamame peas, carrots, avocado, on a bed of rice

Starters

Soybeans in the pod

Miso broth with scallions, tofu, and seaweed

Japanese peppers wok sautéed with sesame oil and soy sauce

Breaded squid fried until golden. Served with rocoto pepper sauce

House salad with romaine lettuce, carrots, tomatoes, and cucumber. Served with ginger dressing

Fried or steamed shrimp dumplings with aji panca sauce

Gourmet spiced salmon croquettes with sweet dipping sauce

Fried ball-shaped snack filled with diced octopus, topped with kewpie and bonito flakes

Fried or steamed beef dumplings with aji panca sauce

Traditional seaweed salad

Brunch Early Meals

Brunch Power Bowls

Brunch Stuffed Avocados

Traditional Rolls

Tuna, and scallions

Kani, avocado, and cucumber. Topped with masago

8 pieces roll with crunchy salmon skin, and avocado

Salmon, cream cheese, and scallions

Shrimp

Eel, and scallions

6 pieces seaweed out roll with chopped tuna mixed with spicy sauce, sesame oil, scallions, and masago

Assorted sliced fish, and avocado, topping a California roll

Brunch Sandwiches

Traditional Appetizers

Kani, masago, and avocado wrapped in paper thin cucumber with tangy rice vinegar

Grilled Japanese snapper jaw, served with ponzu sauce

Finely chopped tuna or salmon mixed with masago, scallions, sesame oil, and house spicy sauce

Nobashi shrimp, zucchini, sweet potato, and asparagus, lightly fried in tempura batter

Thin slices of torched seared tuna or salmon, topped with scallions, sesame seeds and tossed with yuzu sauce

Steaks

Eight ounce grilled American angus elite skirt, topped with Korean chimichurri. Served with mash potatoes made with sake reduction, and kimchee

Grilled twelve ounce prime angus New York steak glazed with teriyaki sauce, served with Asian mashed sweet potato and arugula salad

Sixteen ounce pan seared boneless angus Ribeye steak. Served with Asian mashed sweet potato and warm shitake and Bourgogne mustard au jus

Eight ounce seared Australian reserve grade 5 tenderloin. Served with mash potatoes made with a sake reduction; and warm shitake-bourgogne mustard wine sauce