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Panko-crusted breaded chicken cutlet served with warm curry sauce and rice.
Avocado, crab mix, and cucumber roll topped with masago caviar.
Steamed and pan-fried Japanese chicken and pork potstickers. Served with chili soy sauce. Eight pieces.
Lightly fried octopus with pancake batter topped with okonomi sauce and Japanese mayo. Eight pieces.
Sushi pizza topped with lobster pieces and a delicious creamy dynamite sauce.
Shrimp tempura, cucumber, crab mix, and avocado roll topped with crunchy tempura flakes and unagi sauce.
Boiled soybeans lightly salted and stir-fried with garlic and soy sauce.
California roll topped with avocado, shrimp, tuna, yellowtail, and salmon sashimi.
Lightly seared salmon and albacore served with mixed greens, cucumber, jicama, red onion, and apple soy dressing.
Stir-fried old-fashioned Japanese yakisoba noodles with sukiyaki beef. Served with vegetables.
No additions, substitutions, or modifications.
Lightly salted boiled soybeans.
Skewers of grilled asparagus wrapped in sliced bacon.
Grilled skewered beef-wrapped green onions marinated in a flavorful Japanese barbeque sauce.
Served with roasted potato and mustard.
Crispy sweet potato fries served with homemade garlic aioli sauce.
Fried shoestring potatoes sprinkled with shiso salt seasoning.
Japanese-style shishito peppers stir-fried with garlic, chili, and shoyu.
Crisp cucumber, fresh lettuce, jicama, shiso leaf, and spicy tuna rolled in rice paper. Served with a touch of spicy mayo and a light sesame dressing.
Crisp cucumber, fresh lettuce, jicama, and boiled shrimp rolled in rice paper. Served with a touch of spicy mayo and a light sesame dressing.
Free-range chicken with a tenderizing and nutrient-enhancing marinade; fried Japanese-style. Served with a special house-made spicy tartar sauce.
Baked sushi rice with salmon, scallops, crab mix, and diced onions; cut into bite-size pieces and topped with sliced jalapeños.
Tender whole squid grilled with shoyu and garlic butter sauce.
Shio-koji marinated grilled free-range chicken served with cabbage and pink Himalayan salt. Shio-koji is a special marinade that tenderizes the meat and enhances nutrients.
Four pieces of lightly battered shrimp tempura. Served with a side of warm tempura sauce.
Assortment of asparagus, pumpkin, sweet potato, carrot, and shiitake mushroom. Served with tempura sauce.
Assortment of shrimp, pumpkin, carrot, sweet potato, and shiitake mushroom. Served with tempura sauce.
Thinly sliced yellowtail sashimi with yuzu vinaigrette. Served with daikon, cherry tomatoes, shiso leaf, and pickled wasabi.
Homemade tofu drizzled with sesame dressing and served with crispy wontons, nori, mixed greens, apple soy vinaigrette dressing, and cherry tomato.
Jumbo and tender portobello mushrooms marinated in garlic soy sauce served with crispy fried onions, mixed greens, tomatoes, and apple soy vinaigrette dressing.
Cold udon noodles and cucumber tossed in a wasabi mix, soba sauce, and poke sauce with sesame dressing; topped with fresh sashimi, pickled jalapeño, cherry tomato, nori, and kaiware sprouts. Light and refreshing.
Spicy tuna and cucumber rolled in rice and nori; topped with sesame seeds.
California roll lightly battered and fried. Served with a warm tempura dipping sauce.
Spicy tuna roll lightly battered and fried. Served with a warm tempura dipping sauce.
Soft shell crab tempura, crab mix, cucumber, burdock root, and kaiware sprouts; drizzled with unagi sauce.
Unagi and cucumber roll topped with slices of avocado and sesame seeds; drizzled with unagi sauce.
Salmon, cream cheese, and cucumber rolled in rice and nori; topped with sesame seeds.
Spicy salmon and cucumber roll topped with sesame seeds.
California roll topped with salmon sashimi and citrus ginger sauce.
Spicy salmon and cucumber topped with tempura crunch, unagi sauce, and spicy mayo.
Panko-crusted roll filled with shrimp, asparagus, and cream cheese on a bed of homemade garlic aioli; topped with okonomi sauce.
Shrimp tempura and cucumber topped with unagi, avocado,tempura crunch, sesame seeds, and unagi sauce.
Lobster tempura tossed in garlic aioli sauce with fresh jalapeño topped with avocado, shrimp, spicy tuna, ichimi pepper, green onions, and spicy shishito sauce.
Spicy tuna and cucumber roll topped with tuna sashimi, green onions, and spicy ponzu sauce.
Lobster pieces and pico de gallo topped with avocado and tuna; drizzled with jalapeño vinegar sauce and pico de gallo.
California roll topped with lobster tempura; tossed in a spicy cream sauce with green onions and unagi sauce.
Crab mix and cream cheese topped with seared salmon sashimi, spicy mayo, tempura crunch, unagi sauce, green onions, and pepper flakes.
Crab mix, tuna, salmon, hamachi, kaiware sprouts, and yamagobo wrapped in cucumber and topped with ponzu sauce. No rice.
Spicy tuna and cucumber roll topped with garlic chips, garlic butter, albacore sashimi, vinegar sauce, and green onion.
Crispy cucumber, fresh lettuce, jicama, and shrimp rolled in rice paper; tossed with sliced salmon sashimi and citrus ginger sauce. No rice.
Shrimp tempura, cucumber, and avocado wrapped in rice and soy paper; topped with spicy tuna, red tempura crunch, and spicy mayo.
Spicy crab mix and asparagus topped with avocado, boiled shrimp, unagi sauce, and pepper flakes.
Pencil asparagus, julienne cucumber, and avocado topped with thinly sliced portobello mushroom, diced tomatoes, garlic butter, and spicy shishito sauce.
Crab mix, shrimp tempura, and avocado topped with sliced kalbi beef and pickled jalapeños with spicy ponzu sauce.
Hamachi roll with cucumber and avocado; topped with hamachi and pickled wasabi; drizzled with yuzu pepper dressing.
Crispy soy sesame-flavored sushi rice topped with spicy tuna and pickled jalapeños.
Crispy sushi rice topped with seared albacore tuna and pickled jalapeños.
Slices of seared prime rib beef served on balsamic sushi rice; topped with crispy onions.
Four pieces of California roll and one piece of each of the following: tuna, hamachi, salmon, ika, boiled ebi, and unagi.
Includes two pieces of tuna and one piece of each of the following: hamachi, salmon, hotate, botan ebi, ikura, and uni.
Includes two pieces of each of the following: tuna, hamachi, salmon, hotate, botan ebi, ikura, and uni.
Large plates. No additions, substitutions, or modifications.
Baked salmon filet marinated in miso sauce. Served with apple soy dressing on a bed of edamame brown rice. Includes a side salmon skin salad.
A 14 oz. portion of double-breasted grilled shio-koji marinated chicken served with zucchini, sun-dried tomatoes, and roasted potatoes; topped with yuzu pepper sauce and lemon.
A 14 oz. portion of double-breasted grilled chicken served with roasted red potatoes, zucchini, and sun-dried tomatoes; topped with sweet teriyaki sauce.
Foot-long panko-crusted chicken cutlet served with tonkatsu dipping sauce on the side.
Grilled barbeque kalbi ribs served with sautéed garlic onions and garlic butter.
Stir-fried old-fashioned Japanese yakisoba noodles with tender pork. Served with vegetables.
Stir-fried yakisoba noodles with shrimp and vegetables.
Stir-fried udon noodles with vegetables and pork.
Stir-fried yakisoba noodles in a garlic sauce with tofu, cabbage, carrots, onion, and bean sprouts.
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