Sushi In Joy Menu

salmon, avocado, cucumber with mixture of chopped softshell crab, deep fried jalapeno, crab meat on top

house dashi broth with noodle and shrimp and vegetables tempura w/ a choice of california roll, seattle roll or spicy tuna roll

house dashi broth with noodle and 4pc of chef choice sushi

house dashi broth with noodle and shrimp and vegetables tempura w/ 4pc chef choice sushi

Bluefin Tuna (Hon-Maguro) is the undisputed king of the sushi world. Eating bluefin isn't just a meal; it’s a masterclass in how a single fish can offer entirely different worlds of flavor and texture depending on the cut.

Chu-toro is the absolute sweet spot of the bluefin tuna, taken from the upper belly and back area of the fish. It is highly prized because it sits perfectly between Akami (the deep red, lean, and meaty top loin) and O-toro (the intensely rich, marble-fat lower belly).

O-toro or Premium Fatty Tuna belly, is the undisputed crown jewel of the sushi world. It is the absolute pinnacle of luxury on a plate—an ingredient so decadently marbled with rich, clean fat that it behaves more like fine wagyu beef than fish.

O-Toro 1pc, Chu-Toro 1pc, Bluefin Tuna 1pc, Seared Tuna 1pc, Negitoro Roll

12pc chef choice sashimi (miso soup, salad, and rice included)

6pc chef choice sushi with a choice of california roll, seattle roll or spicy tuna roll (miso soup and salad included)

4pc of tuna sashimi & 4pc of salmon sashimi (miso soup, salad, and rice included)

sliced cucumber w/ house vinegar sauce, sprinkled with sesame seeds (GF)

Seaweed Salad (famously known as Wakame or Kaiso salad) is the ultimate refreshing, vibrant palate cleanser of the sushi world. It provides a bright, crunchy, and texturally exciting contrast to the rich fats of tuna, salmon, and avocado found on the rest of the menu.

Bed of chopped romaine lettuce, thinly sliced cabbage, sliced cucumber, fresh broccoli with the house salad dressing

Sushi In Joy Tuna Poke is a Hawaiian-inspired dish with sesame oil, salt, chili flakes as backbone seasoning. It is served with bed of salad and thinly sliced avocado.

Sushi In Joy Salmon Poke is a Hawaiian-inspired dish with sesame oil, salt, chili flakes as backbone seasoning. It is served with bed of salad and thinly sliced avocado.

Tuna & Salmon, Cucumber, Avocado With Hawaiian Seasoning

thinly sliced Izumidai sashimi w/ ponzu sauce

seared albacore sashimi with garlic, ponzu sauce

jalapeño on top of hamachi sashimi with ponzu sauce

jalapeno on top of hamachi belly sashimi w/ ponzu sauce

New Appetizer! Freshly steamed, salted soybeans with house-made garlic chili oil. Spice up your Edamame game!

salted, steamed green beans (GF)

deep fried assorted vegetables with housemade dashi sauce

deep fried assorted vegetables with housemade dashi sauce

deep fried tofu with dashi broth, topped with katsuobushi and green onion

octopus dumpling (4pcs) with okonomiyaki sauce and mayo on top, garnished with katsuobushi and green onion.

japanese style deep fried chicken thigh

Korean-style marinated pork appetizer with spicy korean seasoning as a backbone. It is only as spicy as spicy chicken teriyaki.

Korean-style marinated (soy sauce based savory and sweet dish) beef in an appetizer size.

sautéed assorted vegetable

sautéed chicken w/ assorted vegetable

Often considered the most flavorful and succulent part of the salmon, it is packed with rich, oily meat and gelatinous cartilage. It comes in 2 pieces.

grilled hamachi collar with ponzu sauce (limited availability - please ask your server for the availability)

Mackerel is a highly nutritious, oily fish packed with heart-healthy Omega-3 fatty acids, complete high-quality protein, and essential micronutrients like Vitamin B12 and Vitamin D. Grilled is a great way to eat it!

grilled salmon fillets with teriyaki sauce. it's the same salmon we use for sushi and sashimi. quality is unmatched.

deep fried chicken breast battered in panko and served with housemade katsu sauce

deep fried soft shell crab appetizer with house made ponzu sauce

deep fried jalapeno stuffed with cream cheese & spicy tuna. drizzled with eel sauce, spicy mayo, and SIJ white sauce. Need we say more?

steamed pork dumpling

steamed pork dumpling

deep fried pork dumpling

deep fried pork dumpling

8 pieces deep fried shrimp with house made dashi sauce

4 pieces deep fried shrimp with house made dashi sauce

one of the most beloved item! 2 pieces of deep fried shrimp and assorted vegetables. It also comes with house-made dashi broth that's made from absolute scratch.

one of the most beloved item! 4 pieces of deep fried shrimp and assorted vegetables. It also comes with house-made dashi broth that's made from absolute scratch.

deep fried squid tentacles

Aji, known as Japanese Jack Mackerel or Horse Mackerel, is a true superstar of the Hikari-mono (silver-skinned fish) family in traditional edomae sushi. If you love sushi with a dynamic, bold personality, Aji is the ultimate bite.

Albacore Tuna (Bincho Maguro), often affectionately called "White Tuna" in sushi bars, offers a completely different experience from its deep-red bluefin or yellowfin cousins. If you are looking for a bite that is silky, gentle, and incredibly comforting, albacore is pure bliss.

Ama Ebi, beautifully translated as "Sweet Shrimp," is a legendary delicacy in the sushi world. Unlike standard shrimp which is served boiled and firm, Ama Ebi is served completely raw, unlocking a texture and flavor profile that is absolutely addictive for sushi lovers.

Anago or Japanese Sea Eel, is the warm, comforting soul food of the traditional sushi menu. While its freshwater cousin, Unagi, is famous for being aggressively rich, bold, and heavily charred, Anago offers a completely different experience—one of pure elegance, delicacy, and melt-in-your-mouth tenderness.

Bluefin Tuna (Hon-Maguro) is the undisputed king of the sushi world. Eating bluefin isn't just a meal; it’s a masterclass in how a single fish can offer entirely different worlds of flavor and texture depending on the cut.

Chu-toro is the absolute sweet spot of the bluefin tuna, taken from the upper belly and back area of the fish. It is highly prized because it sits perfectly between Akami (the deep red, lean, and meaty top loin) and O-toro (the intensely rich, marble-fat lower belly).

Ebi, which simply translates to "shrimp," is one of the most comforting, universally loved, and instantly recognizable staples of the sushi counter.

Escolar (Aburabouzu), often marketed under the seductive name "White Tuna" or "Super White Tuna," is one of the most famously decadent, indulgent items you can order at the sushi bar. If you love a piece of fish that pushes the absolute limits of richness, escolar is an unforgettable experience.

Hamachi Toro or Yellowtail Belly, is the epitome of rich, buttery indulgence. While standard hamachi is already loved for its smooth texture, the "toro" cut comes exclusively from the fattiest, lowest part of the fish's belly, elevating the experience into pure luxury.

Hamachi or Japanese Yellowtail, is one of the most beloved and reliable crowd-pleasers at the sushi counter. While its belly cut (Hamachi Toro) is pure, decadent butter, standard Hamachi is celebrated for its incredible brightness, flawless balance, and clean finish.

Hokkigai, beautifully known as Surf Clam, is a texture lover’s dream and a visual showstopper at the sushi counter. Unlike other clams that can sometimes be intensely briny or overly chewy, Hokkigai offers a delightfully crisp, sweet, and comforting coastal experience.

Hotate or Japanese Sea Scallop, is the sweet, velvety jewel of the sushi bar. If you think you know scallops from having them seared in butter, tasting a pristine, raw sushi-grade scallop will completely redefine your understanding of this incredible shellfish.

Ika or Squid, is a masterclass in subtlety and one of the most fascinating textural experiences at the sushi bar. While beginners are sometimes hesitant about raw squid, a properly prepared piece of Ika is incredibly clean, elegant, and unexpectedly sweet.

Ikura or marinated Salmon Roe, is a spectacular, high-octane flavor bomb that delivers one of the most thrilling sensory experiences in the entire sushi repertoire.

Inari sushi (called Inarizushi in Japanese) is a casual, classic type of sushi made by stuffing seasoned sushi rice into small pouches of seasoned, fried tofu.

Kani or Crab, is a wonderfully sweet, succulent delicacy that brings a bright, breezy beachside vibe to the sushi counter. Sushi In Joy serves Kani with snow crab (Zuwai-gani).

Creamy Scallop Gunkan Sushi or chopped scallop battleship sushi, is an absolute masterclass in luscious, velvety indulgence. It is a modern favorite that strips away any ocean sharpness, replacing it with a rich, buttery sweetness that melts instantly in your mouth.

Gunkan Tobiko Sushi or Flying Fish Roe battleship sushi, is the ultimate texture party of the sushi world. If you love a crisp, audible crunch and a playful, energetic bite, Tobiko is your go-to masterpiece.

Yellowfin Tuna is a brilliantly clean, vibrant, and incredibly refreshing take on the classic tuna. While Bluefin tuna gets folklore fame for its ultra-fatty, rich marbleization, Yellowfin is celebrated for its lean, light, and athletic profile.

Masago Gunkan or Capelin Roe battleship sushi, is the ultimate crowd-pleasing texture sensation. Often considered the playful cousin of Tobiko, these tiny, glowing orange gems bring a subtle, joyful crunch and a gentle pop to the sushi platter.

O-toro or Premium Fatty Tuna belly, is the undisputed crown jewel of the sushi world. It is the absolute pinnacle of luxury on a plate—an ingredient so decadently marbled with rich, clean fat that it behaves more like fine wagyu beef than fish.

Tako or Octopus, is an absolutely legendary texture experience in the sushi world. Unlike fish which are sliced raw and celebrated for their melting or springy qualities, octopus is almost always poached quickly to transform its dense, muscular texture into a tender, deeply savory delicacy.

Izumidai is a fascinating and highly approachable staple of the modern sushi bar. While authentic ocean-caught Sea Bream (Madai) is a rare luxury, Izumidai brings that same elegant, clean aesthetic to everyone with its bright look and incredibly refreshing snap.

Saba or Mackerel, is a triumphant celebration of bold, robust, and beautifully complex flavors. Unlike delicate white fish or sweet tuna, mackerel is a rich, oily pelagic fish that demands a master chef's skill to balance. It is traditionally prepared as Shime-Saba—cured with salt and marinated in rice vinegar—resulting in a deeply savory, satisfying bite.

Salmon Sashimi is the beloved, absolute gold standard of the raw seafood world. It is a crowd-pleasing masterpiece celebrated for its approachable, incredibly clean richness, and a silky smoothness that feels like an instant comfort food.

Salmon Toro or Salmon Belly, is an absolute dream for lovers of rich, buttery, and melt-in-your-mouth seafood. While classic salmon sashimi is already beautifully tender, the toro (belly cut) takes the indulgence to an entirely new level, offering the most luxurious and decadent bite of the fish.

Tamago featuring the iconic sweet Japanese omelet (Tamagoyaki), is the ultimate soul-food comfort bite of the sushi world.

Unagi or freshwater eel, is the ultimate crowning jewel of rich, savory indulgence at the sushi bar. Unlike raw seafood options, unagi is always served fully cooked—meticulously grilled, steamed, and caramelized over open flames to achieve an unforgettably decadent, melt-in-your-mouth luxury.

Uni or Sea Urchin, is widely considered the ultimate, decadent "foie gras" of the ocean. It is one of the most prized, luxurious, and deeply respected delicacies at the sushi bar. What you are eating are actually the sea urchin's reproductive organs (gonads), which yield an incredibly complex flavor profile that completely redefines what seafood can taste like.

Aji, known as Japanese Jack Mackerel or Horse Mackerel, is a true superstar of the Hikari-mono (silver-skinned fish) family in traditional edomae sushi. If you love sushi with a dynamic, bold personality, Aji is the ultimate bite.

Albacore Tuna (Bincho Maguro), often affectionately called "White Tuna" in sushi bars, offers a completely different experience from its deep-red bluefin or yellowfin cousins. If you are looking for a bite that is silky, gentle, and incredibly comforting, albacore is pure bliss.

Ebi, which simply translates to "shrimp," is one of the most comforting, universally loved, and instantly recognizable staples of the sushi counter.

Hokkigai, beautifully known as Surf Clam, is a texture lover’s dream and a visual showstopper at the sushi counter. Unlike other clams that can sometimes be intensely briny or overly chewy, Hokkigai offers a delightfully crisp, sweet, and comforting coastal experience.

Ika or Squid, is a masterclass in subtlety and one of the most fascinating textural experiences at the sushi bar. While beginners are sometimes hesitant about raw squid, a properly prepared piece of Ika is incredibly clean, elegant, and unexpectedly sweet.

Kani or Crab, is a wonderfully sweet, succulent delicacy that brings a bright, breezy beachside vibe to the sushi counter. Sushi In Joy serves Kani with snow crab (Zuwai-gani).

Tako or Octopus, is an absolutely legendary texture experience in the sushi world. Unlike fish which are sliced raw and celebrated for their melting or springy qualities, octopus is almost always poached quickly to transform its dense, muscular texture into a tender, deeply savory delicacy.

Izumidai is a fascinating and highly approachable staple of the modern sushi bar. While authentic ocean-caught Sea Bream (Madai) is a rare luxury, Izumidai brings that same elegant, clean aesthetic to everyone with its bright look and incredibly refreshing snap.

Saba or Mackerel, is a triumphant celebration of bold, robust, and beautifully complex flavors. Unlike delicate white fish or sweet tuna, mackerel is a rich, oily pelagic fish that demands a master chef's skill to balance. It is traditionally prepared as Shime-Saba—cured with salt and marinated in rice vinegar—resulting in a deeply savory, satisfying bite.

Salmon Sashimi is the beloved, absolute gold standard of the raw seafood world. It is a crowd-pleasing masterpiece celebrated for its approachable, incredibly clean richness, and a silky smoothness that feels like an instant comfort food.

Hotate or Japanese Sea Scallop, is the sweet, velvety jewel of the sushi bar. If you think you know scallops from having them seared in butter, tasting a pristine, raw sushi-grade scallop will completely redefine your understanding of this incredible shellfish.

Escolar (Aburabouzu), often marketed under the seductive name "White Tuna" or "Super White Tuna," is one of the most famously decadent, indulgent items you can order at the sushi bar. If you love a piece of fish that pushes the absolute limits of richness, escolar is an unforgettable experience.

Tamago featuring the iconic sweet Japanese omelet (Tamagoyaki), is the ultimate soul-food comfort bite of the sushi world.

Chu-toro is the absolute sweet spot of the bluefin tuna, taken from the upper belly and back area of the fish. It is highly prized because it sits perfectly between Akami (the deep red, lean, and meaty top loin) and O-toro (the intensely rich, marble-fat lower belly).

O-toro or Premium Fatty Tuna belly, is the undisputed crown jewel of the sushi world. It is the absolute pinnacle of luxury on a plate—an ingredient so decadently marbled with rich, clean fat that it behaves more like fine wagyu beef than fish.

Yellowfin Tuna is a brilliantly clean, vibrant, and incredibly refreshing take on the classic tuna. While Bluefin tuna gets folklore fame for its ultra-fatty, rich marbleization, Yellowfin is celebrated for its lean, light, and athletic profile.

Bluefin Tuna (Hon-Maguro) is the undisputed king of the sushi world. Eating bluefin isn't just a meal; it’s a masterclass in how a single fish can offer entirely different worlds of flavor and texture depending on the cut.

Hamachi or Japanese Yellowtail, is one of the most beloved and reliable crowd-pleasers at the sushi counter. While its belly cut (Hamachi Toro) is pure, decadent butter, standard Hamachi is celebrated for its incredible brightness, flawless balance, and clean finish.

Hamachi Toro or Yellowtail Belly, is the epitome of rich, buttery indulgence. While standard hamachi is already loved for its smooth texture, the "toro" cut comes exclusively from the fattiest, lowest part of the fish's belly, elevating the experience into pure luxury.

Seared Salmon Sushi (Aburi Salmon) is the ultimate crowd-pleasing luxury bite—an incredible culinary magic trick where a brief kiss of fire completely transforms the texture and flavor profile of the fish. By gently torching the top of the salmon, the raw and the cooked worlds collide in a single, deeply smoky masterpiece.

Salmon Toro or Salmon Belly, is an absolute dream for lovers of rich, buttery, and melt-in-your-mouth seafood. While classic salmon sashimi is already beautifully tender, the toro (belly cut) takes the indulgence to an entirely new level, offering the most luxurious and decadent bite of the fish.

Ama Ebi, beautifully translated as "Sweet Shrimp," is a legendary delicacy in the sushi world. Unlike standard shrimp which is served boiled and firm, Ama Ebi is served completely raw, unlocking a texture and flavor profile that is absolutely addictive for sushi lovers.

Anago or Japanese Sea Eel, is the warm, comforting soul food of the traditional sushi menu. While its freshwater cousin, Unagi, is famous for being aggressively rich, bold, and heavily charred, Anago offers a completely different experience—one of pure elegance, delicacy, and melt-in-your-mouth tenderness.

Unagi or freshwater eel, is the ultimate crowning jewel of rich, savory indulgence at the sushi bar. Unlike raw seafood options, unagi is always served fully cooked—meticulously grilled, steamed, and caramelized over open flames to achieve an unforgettably decadent, melt-in-your-mouth luxury.

crab meat, avocado, cucumber

deep fried asparagus, cucumber, avocado

house dashi broth with noodle and 4pc of chef choice sushi

house dashi broth with noodle and shrimp and vegetables tempura w/ a choice of california roll, seattle roll or spicy tuna roll

house dashi broth with noodle and shrimp and vegetables tempura w/ 4pc chef choice sushi