U
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Kinpira 5
SALADA
Sashimi Salad 16
Hijiki 5
Spring Salad 9
Mixed greens, red onions, peppers,
soy-karashi mustard vinaigrette
Asparagus Goma-ae 5
ur
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Kuro Edamame 6
Boiled black soybeans,
Japanese Sea salt
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Spinach Ohitashi 6
Kaiso Salad 6
Seaweed, daikon,
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Kani Kyuri 8
Ankimo 8
Hirame Usuzukuri 12
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Yellowtail Carpaccio 12
Ginger dressing
Maguro Nuta 10
Uzaku 8
SUSHI GANSO
10 pieces, 1 roll
30
SASHIMI DELUXE 32
11 pieces
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CHIRASHI
29
Osaka-style chopped sashimi
over vinegared rice
OMAKASE 45
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(per piece)
Maguro 4 Tuna
Chu-Toro 8 Medium fatty tuna
O-toro 10 Fatty tuna
Uni 6 Sea urchin
Hirame 4 Fluke
Hamachi 4 Yellowtail
Kanpachi 5 Amberjack
Tai 5 Sea bream
Sake 4 Scottish salmon
Sawara 4 Spanish mackerel
Aji 4 Jack mackerel
Saba 4 Mackerel
Ebi 3 Boiled Tiger shrimp
Botan Ebi 4 Jumbo sweet shrimp
Hotate 4 Japanese sea scallop
Kani 4 Snow crab
Ika 3 Yari squid
Tobiko 3 Flying sh roe
Ikura 4 Salmon roe
Unagi 4 Fresh water eel
TEK
lin
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MAKIMONO
KA
Avocado
Asparagus
Kappa Cucumber
Oshinko Pickled daikon
Kanpyo Gourd simmered in Japanese seasonings
Umeshiso Japanese ume plum and shiso leaf
R VERY
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#sushiganso
facebook.com/sushiganso
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk
of foodborne illness...yet increase your enjoyment of life & satisfaction of appetite.