Beautiful, translucent, sweet shrimp. Yum. Yep, they're in stock and alive for the taking. Absolutely one of our favorite items so we always eat them ourselves when they're in stock. Our chefs masterfully serve up the tails of the amaebi with a just a hint of wasabi and rice, if you'd like. They then deep fry the heads for you so you can just eat those like fries, except these are much better. If you do dip it in soy sauce, make sure you only dip it a bit. Doesn't need much because the shrimp itself is so darn tasty.

We are looking to do more and more creative sushi platters like this one. A customer requested a Belly Platter so we put together this Bluefin Toro, Yellowtail Belly, Salmon Belly, and more Bluefin Toro platter. It is most definitely fatty and would make a nice impression for your next gathering or party for sure! Give us a call or come on in to find out what kind of platter we can do for you today. If not, you can always choose from our standard party platters that you can find here: http://sushiworldoc.com/catering

Our Japanese Curry menu is growing! Due to popular demand, we now offer a Shrimp Tempura Curry Udon! We have several new curry offerings like this one in addition to our original Chicken Katsu, Pork Katsu, and Potato Croquettes. Our Japanese Curry is made in-house with plenty of veggies and spices. It's a great option if you want something filling to accompany your sushi meal.

A very popular dish among sushi aficionados is ankimo, also known as monkfish liver. If you enjoy foie gras, you'll especially enjoy our ankimo because we make ours in-house. It's been called the foie gras of the sea with its delectably rich taste and texture. We serve our ankimo in perfect little medallions with some gelatin and sesame seeds as garnish. Ankimo is one of those dishes where the longer you let it sit out and cool down to room temperature, the better it will taste. Next time you come in, give it a try if you're an adventurous sushi lover with exquisite taste buds.