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The World's First Sustainable Sushi Restaurant.
Delivery within ·Open Now (View Available Hours)
A variety of local vegetables. Tempura is available gluten-free.
6 pieces. Shrimp tempura, spicy tuna, house crab, cucumbers, avocado, and tobiko, rolled in tempura crunchies.
Mixture of seaweeds in a sweetened rice vinegar dressing.
Blanched organic spinach with sesame-soy dressing and served chilled.
Lightly cured cucumber slices, sweetened rice vinegar dressing.
With ginger, honey, and rice crisps.
With yuzu-kosho sauce and furikake.
A crunchy fried with spicy black bean sauce and toasted cashews.
Char-grilled with miso butter and bacon, topped with bonito flakes.
House-made and chef's choice filling.
1/2 lb burger on brioche with aged Tillamook white cheddar, caramelized onions, momiji sauce, and tempura onion rings.
3oz. Snake River Farms flank steak, pan seared mushrooms, crispy garlic, and momiji XO sauce.
House smoked cipollini onion, pickled shiitake mushrooms, momiji, ponzu, chervil, and japanese sea salt.
Cubed tuna, cucumbers, avocado, onions, wakame, and sweet and spicy sesame dressing.
Sashimi on a bowl of sushi rice.
Chile-cured, cold smoked trout with candied lemon zest and dill.
Currently Sold Out
Sushi rice pressed with red crab salad and layered with tuna, avocado, green onion, togarashi, and poke sauce.
Best items of the day.
House-Made sweet egg omelet.
2 pieces. Sweet soy marinated albacore and lightly torched.
2 pieces. Savory soy marinated and lightly torched.
2 pieces. East coast red crab, habanero massage, and tempura crunchies.
2 pieces. French black truffle salt.
2 pieces. Spot prawn seared with garlic butter.
2 pieces. Orange, olive oil, lemon zest, and sea salt.
2 pieces. Seared with yuzu vinegar.
2 pieces. Bittersweet chocolate and ground sesame.
2 pieces. Peppered and seared.
2 pieces. With a quail egg.
2 pieces. Marinated in sweet soy.
2 pieces. Seasonal citrus and seasoned soy.
2 pieces. With ume pickled daikon, sesame seeds, fresh shiso, and tosa soy.
2 pieces. Candied lemon peel and olive oil.
2 pieces. Seared with garlic butter.
8 pieces. MSC albacore, red jalapeño, and cucumbers, topped with east coast red crab mixed with spicy sesame aioli, finished with black tobiko.
Spicy albacore, cucumber, and apple inside topped with tuna tataki, basil, and pickled mustard seeds, with a touch of spicy aioli.
8 pieces. Tempura fried long bean and green onion, topped with avocado and cilantro sweet chili aioli.
8 pieces. Marinated fried tofu, roasted peppers, cucumbers, long beans, and yamagobo, topped with avocado and sweet shiitake glaze.
8 pieces. House crab and cucumber, topped with Alaskan coho salmon, pickled apple, fried sage, and lime zest.
8 pieces. Spicy salmon, cucumber, and avocado, topped with MSC albacore, tempura crunches, spicy aioli, and eel sauce.
8 pieces. House crab, avocado, toped with spicy tuna, spicy garlic aioli, and tempura crunchies.
8 pieces. Fried oyster mushrooms, pickled shiitakes, cucumber, and roasted rep pepper, topped with avocado, and honey miso sauce.
8 pieces. Shrimp tempura, MSC albacore, and avocado, topped with avocado, and spicy poblano sauce.