NaiYaRa’s menu features a mix of both exotic and familiar selections originating from the various regions of
Chef Bee’s native Thailand, and enhanced with influences derived from his global culinary travels.
SUSHI - SASHIMI
AKA UNI | SEA URCHIN | Japan
ANAGO | SALTWATER EEL | Japan
BOTAN | SWEET sHRIMP | Boston
HAMACHI | YELLOWTAIL | Japan
HAMACHI TORO | YELLOWTAIL BELLY | Japan
HOTATE | LIVE SCALLOPS | Boston
IKURA | SALMON ROE | Boston
MADAI | RED SNAPPER | Japan
MAGURO | BIG EYE TUNA | Costa Rica
MASAGO | FLYING FISH ROE | Atlantic Ocean
O’ TORO | BLUEFIN TUNA BELLY | Spain
SABA | MARINATED MACKEREL | Japan
SAKE | SALMON | Scottland
SAKE TORO | SALMON BELLY | Scottland
TARABA KANI | KING CRAB | Alaska
UNI | SEA URCHIN | San Diego
WASHU-GYU | WAGYU BEEF | Snake River Farms, Idaho
SIGNATURES
BURNIE | maguro, o’toro tartare, uni
THE “U” TORO | o’toro, uni, caviar, black truffle, gold flakes
T.D. | sake toro ‘miso glaze’
‘73 DOLPHINS | sake toro ‘miso glaze’, o’toro, sour cream, caviar, gold flakes
14 CARATS | taraba kani, truffle oil, uni, caviar, gold flakes
STEAK & EGGS | washu-gyu, kimchee, ponzu, quail egg
AKA UNI, UNI, IKURA, MASAGO | quail egg
DOWNLOAD PDF menu for current prices