Mint Tapas and Sushi 2 - Holladay, UT

Seared Hawaiian walu served with house ponzu mix. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

New Zealand mussels mixed in eel sauce, scallions, and tobiko. Served with baguette.

Sesame seared big eye tuna served with orange salsa and ponzu. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Sautéed spicy soybeans or steamed soybeans.

Yellowtail belly served with jalapeno vinaigrette sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Tempura fried shishitos served with sweet and chili sauce.

Tempura fried shrimp served with sweet zen sauce.

Sea bass served with tempura green beans and bell pepper puree.

Torched sable served with scallion puree and garlic chili oil. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Sesame seared Atlantic salmon served with orange salsa and ponzu. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Australian lamb served with pickled radish and garlic dressing.

Cod fillet served with dill gravy and bok choy.

Marinated pork belly served with dill gravy and pickled papaya.

Atlantic salmon served with Siberian caviar and avocado puree. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Sous vide wagyu beef served with tempura fried asparagus, potato crisps, and eel sauce.

Honey glazed mahi-mahi served with avocado and tomato mix.

Spicy tuna wrapped in avocado and served with eel sauce and homemade crisps. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Baked shrimp, avocado, cucumber, and crab mix served with eel sauce.

Hokkaido scallops served with habanero sauce and green onion puree.

Tempura fried jalapeno stuffed with spicy tuna and cream cheese in eel sauce.

Marinated salmon belly served with pickled radish.

Pan-fried beef and vegetable dumpling served with ponzu.

Marinated jellyfish served with seaweed salad. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Big eye tuna mixed with cucumber, avocado, and seaweed salad. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Avocado puree served with big eye tuna and ponzu sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Sous vide chicken served with sautéed yellow and green zucchini, teriyaki, and crisps.

Torched seared wagyu served with green onion puree, avocado, and pickled papaya.

Salmon fillet served with tempura-fried green beans and lemon gravy.

Squid only.

Spring mix served with tomatoes and strawberries in Asian sesame dressing.

Deep-fried roll with yellowtail, avocado, and cream cheese topped with baked scallops, crab mix, aioli, and eel sauce.

Tempura shrimp, cucumber topped with tuna, tobiko, aioli, and eel sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Cucumber, crab mix topped with eel, avocado, sesame seeds, and eel sauce.

Tempura shrimp, cucumber, and avocado, topped with spicy tuna and eel sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Spicy tuna, cucumber, and jalapeno wrapped in crisps and served with eel sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Tuna, cucumber, topped with avocado, lemon slices, and eel sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Tempura shrimp, cream cheese, and cucumber topped with salmon, jalapeños, aioli, and eel sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Salmon, avocado, crab mix, strawberries, lemon, and sesame seeds with ponzu sauce wrapped in cucumber. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Salmon, cream cheese, lemon, and cucumber topped with spicy crab mix in ponzu sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Deep-fried roll with salmon, avocado, and cream cheese served with aioli and eel sauce.

Spicy tuna, cucumber, and inari topped with spicy crab mix and eel sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Salmon, cucumber topped with seared tuna, crisps, and jalapeno vinaigrette sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Tempura fried soft shell crab, cucumber topped with salmon, habanero, and eel sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Crab mix, cucumber topped with salmon, lemon slices, and ponzu sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Spicy tuna, shishito peppers topped with seared well, crisps, and sweet and chili sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Tempura shrimp, jalapenos, and cream cheese topped with salmon, crisps, habanero, and eel sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

White tuna, cucumber, topped with avocado, jalapenos, crisps, and jalapeno vinaigrette sauce. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

California roll topped with salmon, tuna, wale, yellowtail, sable, and sesame seeds. Consumption of undercooked meat, poultry, eggs, or seafood may increase the risk of food-borne illness.

Chef's choice.

Choices tuna, salmon, yellowtail, walu, eel, tobiko, and sable.

Chef's choice.