NeNe Japanese Contemporary Bistro Menu

Savory miso broth with chashu pork, soft-boiled egg, noodles, corn, and green onion

Classic soy sauce broth with chashu pork, soft-boiled egg, noodles, bamboo shoots, and green onion

Clams steamed in sake and butter broth

Mussels steamed in sake and butter broth

A combination of clams and mussels steamed in a savory sake and butter broth

Thinly sliced cucumber in a light Japanese seasoned vinegar dressing

Fresh sliced avocado over mixed greens with a light Japanese wafu dressing.

Tender octopus marinated with fresh wasabi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Thinly sliced octopus served carpaccio-style with a light citrus ponzu dressing and fresh herbs. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Thinly sliced sea bream with truffle oil and light ponzu. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Lightly seared beef slices with ponzu sauce, grated daikon, and green onion. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Fresh seafood ceviche served in crisp endive leaves with citrus marinade. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Raw or grilled with topping of your choice: garlic butter, basil white wine, jalapeño lime

Grilled asparagus, shiitake mushrooms, okra, portabella, and cucumber

Asparagus, portabella mushroom, and shiitake grilled with Japanese fruity dressing

Rich savory miso broth with noodles, grilled shiitake and portabella mushrooms, corn, and green onion.

Medium-fatty bluefin tuna belly with a rich, balanced flavor between lean tuna and otoro. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Delicate Japanese flounder with a light, clean flavor and firm white flesh. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Premium Scottish Atlantic salmon with a rich, buttery flavor and silky texture. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Mild and tender white tuna with a delicate flavor. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Fresh Mediterranean sea bass with a delicate, mild flavor. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Japanese mackerel with a bold, savory flavor and firm texture. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Amberjack with a clean, slightly sweet flavor and firm flesh. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spot prawn prized for its natural sweetness and tender, translucent flesh. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Lightly sweetened Japanese rolled egg omelette with a soft, pillowy texture. Served as nigiri.

Vibrant flying fish roe with a satisfying pop and mild briny flavor. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Capelin roe with a delicate crunch and subtle oceanic flavor. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Sweet, tender boiled shrimp with a firm texture and delicate flavor. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Tender squid with a clean, mild flavor and slightly chewy texture. Served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Delicate ocean trout with a mild, buttery flavor, served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Striped jack with a clean, light flavor, served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Red tuna with a garlic soy finish, served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Sweet and succulent king crab, served as nigiri or sashimi. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Fresh tuna with spicy mayo and cucumber, hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Yellowtail with spicy mayo and green onion, hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Fresh salmon and creamy avocado hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Assorted fresh fish hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Crispy fried softshell crab with cucumber and spicy mayo, hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Luxurious king crab with avocado and cucumber, hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Chopped fatty tuna and scallion hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Yellowtail and scallion hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Imitation crab, cucumber, and avocado hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Shrimp tempura and avocado hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Seasonal vegetables hand-rolled in crispy nori

Scallop with spicy mayo hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Sweet glazed eel with cucumber hand-rolled in crispy nori

Creamy sea urchin hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Salmon roe hand-rolled in crispy nori. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Choice of any 3 hand rolls. Excludes Kani King Crab and Uni Temaki.

Salmon, fresh wasabi, avocado, asparagus, tempura flakes, sprout

Assorted mixed fish, avocado, and shiso leaves with yuzu kosho mayo. Young children, the elderly, and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.

Whole soft shell crab, cucumber, chive, tobiko, and wasabi mayo. Young children, the elderly and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked

King crab, cucumber, and avocado spicy mayo. Young children, the elderly and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked

Chopped fatty tuna and scallion. Young children, the elderly and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked

Chopped yellowtail, scallion. Young children, the elderly and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.

Imitation crab, cucumber, avocado, tobiko, mentaiko mayo

Fresh tuna, pickle daikon, serrano, avocado, fresh wasabi, and fried ginger. Young children, the elderly and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked

Shrimp tempura, yama gobo, and avocado. Young children, the elderly and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked

Cucumber, avocado, shiitake mushroom, kanpyo, and tamago.

Imitation crab, cucumber, avocado, scallop, cream cheese, garlic mayo

Imitation crab, cucumber, avocado, scallop, brown butter, spicy miso, caviar, chive

Yellowtail, avocado, green onion, truffle, yuzu truffle, yuzu kocho, young peach.

Sweet glazed eel, creamy avocado, and tamago rolled in seasoned sushi rice and nori.

California roll base topped with a colorful assortment of tuna, yellowtail, salmon, and branzino. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Fresh salmon, creamy avocado, asparagus, and cream cheese rolled in seasoned sushi rice and nori.

Eel and cucumber rolled in nori and rice, topped with fanned avocado to resemble a caterpillar.

King shell crab, cucumber, and avocado roll baked with cream cheese and garlic mayo, layered and finished until golden.

Assorted mixed fish, cucumber wrap, soy paper, avocado, shredded daikon, and spicy vinaigrette sauce. Young children, the elderly and individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.

Imitation crab and cucumber roll topped with eel and avocado, glazed with sweet eel sauce.

Shrimp tempura, avocado, and cucumber topped with spicy tuna and masago for a bold kick.

Yellowtail and avocado roll topped with albacore, garlic chips, and serrano in a bright yuzu finish. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

7 pieces sushi, 5 pieces sashimi, and 2 rolls. Served with miso soup and a choice of Nene salad or seaweed salad. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

12 pieces sushi, 7 pieces sashimi, and 3 rolls. Served with miso soup and a choice of Nene salad or seaweed salad. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

16 pieces sushi, 12 pieces sashimi, and 5 rolls. Served with miso soup and a choice of Nene salad or seaweed salad. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

24 pieces sushi, 20 pieces sashimi, and 7 rolls. Served with miso soup and a choice of Nene salad or seaweed salad. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

A curated selection of nigiri or sashimi chosen by the chef, showcasing the day's finest fish. Served with miso soup and a choice of Nene salad or seaweed salad. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

6 pieces of classic Japanese octopus balls, crispy on the outside and tender inside, topped with takoyaki sauce, Japanese mayo, bonito flakes, and aonori.

Blistered shishito peppers sautéed in garlic butter, lightly seasoned

Lightly battered and fried shishito peppers served with dipping sauce

5 pieces of lightly battered shrimp tempura, golden and crispy, served with tempura dipping sauce.

Whole Mediterranean sea bass grilled over charcoal, light and delicate with a crispy skin. Please allow 30 minutes for preparation.

Robata-grilled jumbo prawns with a bright lemon jalapeño marinade, smoky and slightly spicy. Please allow 30 minutes for preparation.

Yellowtail collar grilled over charcoal until tender and charred, rich with natural oils. Please allow 30 minutes for preparation.

Succulent king crab served over creamy Japanese-style risotto

Whole lobster prepared with rich and savory mentaiko (spiced cod roe) sauce

Steamed rice tossed in fragrant garlic butter

Wok-fried rice with tender braised chashu pork, egg, and vegetables

Wok-fried rice with shrimp, egg, and vegetables in savory soy seasoning

An assortment of the chef's freshest fish and seafood over seasoned sushi rice. Served with miso soup and a choice of Nene salad or seaweed salad. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Yellowtail collar grilled until tender and charred, rich with natural oils. Served with rice, miso soup, and a choice of Nene salad or seaweed salad.

Grilled salmon fillet glazed with a savory Japanese teriyaki sauce. Served with rice, miso soup, and a choice of Nene salad or seaweed salad.

Grilled mackerel with a crispy skin and bold, savory flavor. Served with rice, miso soup, and a choice of Nene salad or seaweed salad.

Premium A5 wagyu beef and creamy Hokkaido uni over seasoned sushi rice. A luxurious pairing of land and sea. Served with miso soup and a choice of Nene salad or seaweed salad. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Otoro, creamy Hokkaido uni, and briny ikura over seasoned sushi rice — the ultimate luxury bowl. Served with miso soup and a choice of Nene salad or seaweed salad. Consuming raw or undercooked seafood may increase your risk of foodborne illness.