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Akatora
302 Rosecrans Avenue
Manhattan Beach, CA 90266
Uber
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Lunch Menu
Daily Specials
Lunch Menu
Akatora Bento Box
Served with salad, miso soup and rice.
Assortment of Sashimi
Mixed Tempura
Assortment of Seasonal Vegetables
Plus One of the Following Items
Grilled Salmon (Teriyaki or Sea Salt)
Chicken Teriyaki
Chicken Kara-Age
Miso Cod
Akatora Premium Bento Box
Served with salad, miso soup and rice.
Assortment of Sashimi
Mixed Tempura
Assortment of Seasonal Vegetables
Rib Eye Steak
Main
Teriyaki Chicken
Grilled free range chicken with original teriyaki sauce served in hot toban-yaki.
Sauteed Salmon
Sauteed salmon with steamed vegetables and butter sauce.
Sukiyaki Beef Bowl
Akatora original beef and onion in sukiyaki sauce served on steamed rice.
Premium Sushi Combo
8 pieces of chef's sushi selection and a choice of california or spicy tuna roll.
Sushi Combo
5 pieces of chef's sushi selection and a choice of california or spicy tuna roll.
Premium Sashimi Combo
Chef's sashimi selection.
Sashimi Combo
Chef's sashimi selection.
Premium Chirashi
Assortment of chef's premium sashimi selection on a bed of sushi rice.
Chirashi
Assortment of chef's sashimi selection on a bed of sushi rice.
Izakaya
Edamame
Boiled green bean with splash of sea salt.
Agedashi Tofu
Crispy fried tofu with dashi soy, bonito flake and ankake.
Nasu Miso (Eggplant)
Flash fried diced cut eggplant mixed with original saikyo miso.
Kobe Corn Dogs
Homemade kobe beef corn dog with dijon mustard and ketchup.
Sashimi Salad
Chef's choice of sashimi over a bed of organic greens topped with our house dressing.
House Salad
Mixed greens with sesame soy dressing.
Seaweed Salad
Mixed green salad and seaweed with sweet white vinegar dressing.
Salmon Skin Salad
Mixed green salad and salmon skin with ginger dressing.
Teriyaki Chicken
Jidori (free range) chicken, teriyaki sauce cooked toban-yaki style.
Rib Eye Steak
12 oz rib eye steak cooked to perfection served over mashed potatos, seasoned vegetables and yuzu pepper chimichurri.
Sauteed Filet Mignon
Filet mignon sauteed with onion served with spinach, mash potatos and garlic soy sauce.
Popcorn Shrimp
Crispy canadian shrimp tempura with creamy spicy mayo.
Sauteed Green Beans
Green beans sauteed in garlic soy.
Caramelized Cauliflower
Toasted pine nuts, chili flakes and yuzu kosho.
Shishito Garlic Pepper
Flash fried and sauteed with wasabi arugula pesto and bonito flakes.
Mixed Tempura
Mixed vegetable tempuras with 2 pieces of shrimp tempura.
Spicy Tuna on Crispy Rice
4 pieces of crispy rice topped with spicy tuna.
Miso Cod
Marinated black cod with sweet white miso.
Brussel Sprouts
Quick sauteed with akatora original chili oil.
Lobster Tempura
Lobster tempura, shishito tempura and truffle daikon soy sauce.
Udon or Soba (Cold/Hot)
Hot udon/soba served in mildly flaboured broth made from dashi, soy sauce and mirin. Cold udon/soba served with dipping sauce.
Miso Soup (Bowl)
Tofu and green onion.
Steamed Rice (Bowl)
White or brown.
Carpaccio
Halibut
Thinly sliced with yes pepper and pink pepper corn.
New Style Salmon
Flash seared with diced jalapeno ponzu.
Yellowtail Jalapeno
Thinly sliced with serrano and onion vinaigrette topped with sliced japapenos.
Tuna Wasabi Crispy Spinach
Thinly sliced with crispy spinach.
Red Snapper
Thinly sliced with crispy leek and chili paste.
Octopus
Thinly sliced with mixed citrus and yuzu chili pepper.
Sushi/Sashimi
Sushi (2pcs) / sashimi (4pcs).
Shiro Maguro (Albacore)
Kanpachi (Amberjack)
Unagi (Freshwater Eel)
Hirame (Halibut)
Amaebi (Sweet Shrimp)
Ebi (Shrimp)
Aji (Spanish Mackerel)
Tako (Octopus)
Tai (Snapper)
Sake (Salmon)
Ikura (Salmon Roe)
Uni (Sea Urchin)
Kani (Snow Crab)
Saba (Mackerel)
Hamachi (Yellowtail)
Maguro (Big Eye Tuna)
Toro (Tuna Belly)
Specialty Rolls
Akatora
Lobster Dynamite
Manhattan
Tuna Lover
Low Carb
Highland
White Tiger
Spider Roll
Popcorn Shrimp/Spicy Tuna
Omakase
Omakase at sushi restaurants means to leave the selection to the chef. It differs from ordering a la carte. The chef will generaly present a series of plates, beginning with the lightest fare and proceeding to heaviest, richest dishes. Omakase is not exclusive to service of sushi or sashimi and can incorporate grilling, simmering or other cooking techniques as well. Customers ordering omakase style expect the chef to be innovative and surprising in the selection of dishes, and the meal can be likened to an artistic performance by the chef using the highest quality fish in stock.
Omakase
Sake
Suijin
Junmai, 300ml.
Dassai
Junmai daiginjo, 300ml.
Kikusui
Junmai ginjo, 300ml.
Hakkaisan
Junmai ginjo, 300ml.
Tomoshichi Nigori (500ml)
Junmai ginjo, 500ml.
Mizubasho
Junmai ginjo, 300ml.
Shichida
Junmai, 720ml.
Kubota Manju
Junmai ginjo, 720ml.
Ken
Daiginjo, 720ml.
Goriki Muroka Nama
Junmai ginjo, 720ml.
Shochikubai
Served hot-small/large.