First Course
				The perfect start to an unforgettable dining experience. Great for sharing with the good company.
				Soup
		Miso Soup		Our special traditional black bean paste broth with wakame, enoki mushrooms, tofu and scallions.		3.50
		Edamame Cream Soup		A velvety-smooth soybean puree with a touch of cream. Healthy and delicious.		4.50
				Salad
		Seaweed Salad		Pickled wakame seaweed in a light sesame-red chili dressing.		3.95
		Green Salad		Mixed mesclun greens, pine nuts and ribbons of sweet potato frites tossed in a delicate onion vinaigrette.		4.95
		' i ' Salad		Shrimp, surf clam and avocado in our house Caliente sauce. Served with mixed greens tossed in a roasted sesame dressing. Our most popular salad.		8.95
		Moonlight Salad		Fried bell peppers mixed with roasted unagi filet, mesclun greens, celery and our green peppercorn vinaigrette. An exquisite Japanese “long life and beauty” salad.		10.95
		Soft Shell Crab Salad		Large deep-fried soft shell crab sprinkled with rice cracker bits and served with mixed greens bell peppers, and our house-made onion vinaigrette. A perfect combination of the French and the traditional Japanese favorite.		14.95
				Hot appetizers
		Seafood Spring Rolls		Diced shrimp, squid and Japanese vegetables rolled in a delicate rice paper wrapper and deep fried. Served with a toasted sesame dipping sauce.		8.95
		Tempura Appetizer		Two jumbo shrimp, fresh whitefish and assorted vegetables decorated with tempura batter and lightly deep fried. A traditional Japanese first course.		8.95
		Tempura Tuna Rolls		Big Eye Tuna and kani-kama rolled in nori seaweed and sushi rice, tempura-battered thinly and deep fried.		9.95
		Beef Tataki		Thinly-sliced Certified Angus sirloin seared rare and served with ponzu sauce, wasabi and our own aioli dressing.		10.50
		Black Cod Saikyo Yaki		Broiled black cod filet marinated in miso bean paste and sake. A New York favorite.		12.95
				Cold appetizers
		Edamame		A large platter of blanched and lightly salted soybeans.		3.95
		' i ' Style Seviche		Chilled vinegar-cured boiled shrimp and surf clam with fried sea bass in a light citrus-soy marinade.		12.95
		Tuna Tower		Lean cut Big Eye tuna tartar mixed with avocado, pine nuts, scallions, tomato and ponzu sauce and stacked Napoleon-style on lightly deep-fried wonton chips		12.95
		Red Roses Salmon and Tuna		Combination of salmon and tuna sashimi soaked in ponze citrus sauce with pine, ginger and others. A sizzling sesame oil drizzle seals in the flavors.		14.95
		Red Roses Tuna		Only lean-cut Big Eye tuna sashimi soaked in ponzu sauce with pine nuts, ginger, ohba, scallions and tomato concass?. A sizzling sesame oil drizzle seals in the flavors..		18.95
				Fusion Entree
				Combining the best elements of French and Japanese cuisine, our Fusion Entrees embody Chef Masa’s mastery of all things gastronomique. Served with select grilled vegetables and our starch of the day.
				Sea Food
		Joy of Hokkaido		Grilled Atlantic salmon filet with our piquant house-made teriyaki sauce. A favorite dish on the island of Hokkaido, Japan. Served with steamed white rice.		17.95
		Tempura Dinner		Jumbo shrimp, fresh whitefish and mixed vegetables decorated with a light batter and served with our tempura dipping sauce and powdered spices. A traditional Japanese favorite.		17.95
		Rhapsody in Blue Ocean		Pan-seared halibut and shrimp in a delicate vin blanc with tomato concass? and ohba chiffonade. A light and lively masterpiece.		23.95
		Seafood Symphony		Lightly deep-fried lobster tail, shrimp and scallops accompanied by a rich lobster bisque?sauce. One of our most popular arrangements.		24.95
				without Lobster		19.95
		Emperor's culinary triumph		(Crisply fried whole fluke) The fillet rolled with oyster mushroom and nori smothered with a ground daikon radish soy sauce. Enjoy its crispy bones as well. However ask server whether it's available. We only use the freshest fish. It's not always on hand.		25.95
		Chilean Seabass en Papillote		Fresh fish filet with butter a la Bourguignonne and ponzu sauce wrapped up in parchment paper and delicately baked along with enoki, oyster mushrooms, bell peppers, zucchini and other vegetables.		25.95
				Poultry
		Idyllic Picture of Japan		Grilled chicken glazed with our perfectly sweet and tangy authentic Japanese teriyaki sauce. Served with a side of steamed white rice.		14.95
		‘Wa’ Harmony		Tempura chicken breast rolled with scallop mousse, baby shrimp, mozzarella cheese and Japanese shiso herbs and smothered in a creamy balsamic-soy reduction. A Japanese-Italian ‘successo culinario.’		21.95
		Duck a la ' i '		Succulent pan-roasted duck breast in a velvety red wine-cassis reduction with blueberries. Classic French re-imagined is fused with the presentation a la Japonaise.		22.95
				Pork
		Kurobuta		World-class pork tenderloin medallions deep fried with a crisp panko breading. Served with a sweet and spicy miso dipping sauce.		19.95
				Vegetables
				Our Vegetarian Plate is suitable for most herbivores; all ingredients and cooking oils are 100% vegetarian. Consult your server if your dietary restrictions are a bit more limiting.
		Vegetarian Plate		Lightly deep-fried agedashi tofu, vegetable rolls, assorted tempura vegetables and our Green Salad. Fit for a health-conscious king.		17.50
				Beef
		‘ i ’ Strip Loin		A grilled twelve-ounce Angus Strip. Our version of a venerated American tradition.
				8 oz ・・・・・・・		22.95
				12 oz ・・・・・・・		32.95
		‘ i ’ Filet Mignon		A grilled eight-ounce Filet Mignon served with a soy-garlic demi-glace. Our most tender cut of beef.
				8 oz ・・・・・・・		29.95
		Beef Fondue au Shabu-Shabu		House Specialties, These two menu are our signature dish.
				per person		19.50
				A classic Japanese beef fondue. Prepare thinly -sliced 1.3 Lbs. USDA Prime Ribeye, fresh vegetables and udon-noodles in a clear-broth hotpot at your table with our special ponze citrus sauce. You can take this to your home to cook as well.
				( Minimum two orders )
				Sesami Source		1.00
		Kobe Beef Flank Steak		Originally from Kobe, Japan, this world-class beef is now raised in the States under exacting specifications. This dish is a great way to enjoy the intense flavor of Kobe beef without breaking the bank. We grill six ounces of our thinly-sliced and tenderized Wagyu flank and serve it with our chef’s special ginger-soy demi-glace. We take great pride in these inimitable dishes, unavailable anywhere else in Charlotte. These one-of-a-kind items are not to be missed.		24.95
				Entree of Sushi and Sashimi
				These dishes are our pride. We are fully assured that these would also win a high score in Japan if these dishes are brought there and served to them as is. It is our pleasure to introduce and serve you a real delicacy of Japan.
		Sashimi Starter Plate		Two pieces each: Tuna, Yellowtail, Boiled Shrimp, Fluke and thee pieces each: Atlantic salmon and Marinated Mackerel served with wasabi. No substitution, please.		16.95
		Sushi Starter Plate		One piece each: Tuna, Atlantic salmon, Yellowtail, marinated mackerel, egg and boiled shrimp served with Tuna avocado roll with wasabi and pickled ginger. No substitution, please.		17.95
		‘ i ’ Sushi Platter		Authentic nigiri-zushi. Ten pieces of our freshest fish crowned on sushi rice served with six pieces of Maki Rolls.		24.95
				This is our signature Sushi.
		Chef’s Sashimi Platter		Only the finest fish will satisfy true sashimi-philes. This is it.		24.95
		Omakase		(Chef’s Choice Sampler)		72.00
				A selection of edible works of art. Allow Chef Masa to showcase his cutting-edge culinary expertise in a series of unbelievable tasting-size courses (minimum of five, plus dessert). This is the quintessential restaurant-i dining experience.
				(Due to extended preparation times, this dining option is not available on Friday and Saturday evenings. Please tell your server about any food allergies or dietary restrictions.)
		First Course		Amuse-bouche
		Second Course		Cold appetizer
		Third Course		Hot appetizer
		Fourth Course		Seafood
		Fifth Course		granite (Refreshment)
		Six Course		Entree
		Seventh Course		Something special
		Eight Course		Dessert
				Makizusi-Rolls
				Regular Rolls ( 6 pcs. per order )
				These are popular Maki Rolls. Some are served authentic way and other are served as you know.
		Kappa Maki		(Cucumber Roll)		3.95
		Tekka Maki		(Tuna Roll)		4.95
		Negi-Salmon Roll		Fresh Atlantic salmon and scallions.		4.95
		Negi-Hama Roll		Yellowtail and scallions.		5.50
		Tuna and Avocado Roll		Tuna and avocado combination roll		5.50
		Caliente Roll		Choice of spicy Big Eye tuna, Atlantic salmon or yellowtail with pine nuts and daikon radish sprouts.
				Salmon		4.75
				Tuna		5.25
				Yellowtail		5.25
		California Roll		Kani-kama, avocado, cucumber and tobiko. A favorite here in the States.		4.50
				Makizusi-Rolls
				Big Rolls (　4 pcs. per order　)
				Our unique, made-to-order sushi rolls are all large futo-maki size and are sliced into four share-friendly pieces. Garnished with wasabi and pickled ginger.
		Bombay Roll		Tempura shrimp, fresh mango, cucumber and our signature mild yellow curry mayonnaise.		6.95
		Irie Roll		Shrimp tempura, mango and coconut with a balsamic reduction.		6.95
		Una-Kyu Roll		Grilled unagi (freshwater eel), cucumber, egg and Ao-nori seaweed.		7.95
		‘ i ’ Roll		Spicy tuna, avocado, pine nuts, bell pepper, cucumber and chives. Our house specialty roll.		8.95
		Spider Roll		An American favorite. Crispy whole soft shell crab, avocado, bell pepper, mixed greens, chives and spicy tobiko mayonnaise.		11.95
		Supreme California Roll		Steamed Alaskan King Crab, avocado, bell pepper, cucumber, field greens, chives and two kinds of marinated tobiko. A must-try for Califrnia Roll enthusiasts.		12.95
				Please note that all the prices mentioned above are subject to change without notice due to market price.  Prices shown here may not always be the same on the menu at the restaurant, due to the website maintenance company not being able to make the changes promptly. Should you wish please call ahead to confirm.