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Spicy crab, gobo, avocado, and kaiware topped with seared red snapper, jalapeño rings and aioli, ponzu, scallion, and tobiko.
Tempura shrimp and lettuce, topped with spicy tuna, ponzu, and scallions.
Fresh salmon, kaiware, cucumber, and lemon with sesame oil and sea salt.
Avocado, gobo, kaiware, cucumber and jalapeños topped with yellowtail, white miso, truffle dressing, and black tobiko.
Tempura shrimp, snow crab and cucumber, topped with eel, avocado, and tsume.
Soft shell crab, snow crab, lettuce, kaiware and gobo, topped with eel, avocado, tsume, tobiko, and scallion.
Crab meat, tuna, and cucumber with spicy tempura flakes.
Tempura shrimp, eel, snow crab, topped with spicy cream cheese with tsume, and habañero tobiko.
Spicy tuna, lettuce, kaiware and jalapeño with tuna, avocado, spicy sesame seeds, and spicy sauce.
Shrimp tempura, avocado, and jalapeño. Served with curry tempura bits and curry sauce.
Sweet potato tempura, avocado and cucumber, topped with eggplant, jalapeños, and aioli.
Asparagus, cucumber, gobo, kampyo, and oshinko topped with fried eggplant and avocado.
Deep fried sweet potato with cucumber, avocado, and aioli.
Roasted soy beans.
Sliced Japanese cucumber and seaweed with rice vinaigrette.
Seaweed salad and greens, served with sesame soy dressing.
Snow crab meat, avocado, roasted pecans, and greens with garlic dressing.
16 pieces (two pieces per kind). Fish from local and international purveyors including famed Tsukiji Market in Tokyo.
12 pieces two pieces per kind. Fish from local and international purveyors including famed Tsukiji Market in Tokyo.
8 pieces of chef’s choice sashimi and veggies over sushi rice. Served with miso soup.