Tokyo Bay

Tokyo Bay is unlike any other restaurant in Anguilla. Under the direction of acclaimed Executive Chef Joe Richardson, come share imaginative plates with friends and family. Explore fresh sashimi, delectable teppanyaki, Japanese steak and a wide selection of sake. Artfully prepared with traditional techniques, our menu is elevated by homemade soy sauce and vegetables harvested from our on-property farm to the finest seafood sourced from all over the world. Sushi making lessons are available for those looking for a more immersive Tokyo Bay experience.

OPEN

DINNER

FRIDAY – TUESDAY | 6:00PM – 10:00PM

Japanese Crispy Tacos Menu Teppanyaki A La Carte Menu

SUSHI COOKING CLASS

Chef Joe’s Japanese cooking classes feature everything you’ll need to know to master these modern Japanese dishes at home. From locally sourced seafood to farm grown produce, you will create your very own rolls while overlooking Rendezvous Bay. Then your private Chef will create a nice second course followed up with a dessert.

Available Upon Request 72 hrs in Advance.

$120 per guest

VIEW MENU

NIGRI & SASHIMI

COMBINATION SASHIMI/NIGRI

Chef’s Choice 10 Piece Sashimi 5 Piece Nigiri | G | 100
Bluefin Tuna Tasting | 70
2 pieces each
akami, chu-toro, otoro

COMPOSED SASHIMI

Kombu Smoked Seabream | G | 32
yuzu gelee, ginger, scallion

Bluefin Tuna and Foie Gras | G | 45
seared foie gras, sherry soy reduction

Apple Jacks | G | 32
amberjack, yuzu apple, jalapeño, black lava sauce

MORIAWASE SASHIMI

Aurora Ichi (15 pc) | 75
bluefin tuna
hamachi
king salmon
snapper
scallop

Aurora Ni (21 pc) | SF | 95
bluefin tuna
hamachi
king salmon
snapper
medium fatty bluefin tuna
local lobster
scallop

Chef’s Choice 30 pc | SF | 140
Chef’s daily handpicked selection

CUT ROLL – MAKIMONO

Alaskan King Crab California Roll | G SF D | 35
cucumber, avocado, shiso garlic butter ponzu
Spicy Tuna Roll | G | 15
tuna, jalapeño, cucumber, spicy chipotle puree
Kamikaze | G | 19
barbecue freshwater eel, cucumber, avocado, spicy tuna, sweet soy
Rendezvous Roll | G SF | 20
shrimp tempura, avocado, cucumber, fresh tuna, spicy ginger garlic ponzu
Salmon Dream | G | 22
king salmon, avocado, cucumber, yuzu ponzu, chives
Lobster Roll | G SF D | 30
lobster, cucumber, shrimp, shiso garlic butter, soy paper, crispy potato, sweet soy
Hamachi Jalapeño | G | 22
yellowtail, roasted shishito pepper, jalapeño ponzu, black lava salt
Tempura Asparagus Roll G 12
tempura asparagus, avocado, cucumber, crispy rice cracker
Scallop and Prawn | G SF | 25
torched scallop, prawn tempura, cucumber, avocado, black lava salt
Otoro | G | 34
tataki bluefin tuna belly, green onion, fresh wasabi, aged soy
Shrimp Tempura Roll | G SF | 15
tempura shrimp, avocado, spicy aioli, fresh honey truffle

ROBATA SKEWERS

Braised Short Rib Beef (2 pc) | G | 19
sweet soy, garlic
Pork Belly (2 pc) | G | 18
caramel miso sauce
Chicken Shiso (2 pc) | G | 20
chicken breast, shiso, yakitori sauce
Chicken Yakitori (2 pc) | G | 18
yakitori sauce, sesame powder

APPETIZER – SHARING PLATE

FROM THE GARDEN

Tokyo Bay Seasonal Salad | G V | 16
edamame, hydroponic heirloom tomato, crispy brussels sprouts, carrot ginger dressing
Goma Spinach | G V | 11
blanched spinach, sesame purée, citrus salt
Romaine Salad | G V | 16
pickled cucumbers, edamame, tempura flakes, wasabi cucumber dressing
Hydroponic Salad | V | 16
lettuce, Japanese daikon, robata grilled zucchini, tataki dressing

RICE

ROBATA GRILL

RAMEN

Miso Soup | G | 8
tofu, wakame, shitake mushroom, scallion
Pork Ramen | G | 28
spicy or regular with roasted pork belly, pork broth, soft egg, nori
Lobster Ramen | G SF | 38
poached lobster, pork broth, soft egg, scallion, nori

TEMPURA

Shrimp (2 pc.) | G SF | 25
citrus salt, seaweed powder, tempura sauce
Vegetable | G SF | 20
seasonal vegetables, sesame seaweed powder, tempura sauce
Shishito | G SF | 14
shishito pepper, charred lime, citrus salt

DESSERT

Miso Crème Brûlée | D | 16
black sesame tulle
Tofu Cheesecake | D | 15
kumquat marmalade
Chu-Cha Pops | D TN | 15
salted carmal & chocolate, green tea ice cream popsicles
Yuzu Ice Cream | D | 6
candid orange, lemon zest
Black Sesame Ice Cream | D | 6
sesame candy crumbs
Tokyo Bay Dessert Sampler | D | 40
miso blueberry creme brulee, tofu cheesecake, Chu-Cha pops, yuzu ice cream, black seasame ice cream

AFTER DINNER DRINKS

FORTIFIED & SWEET

2008 Late Bottled Vintage Port, Warre’s, Portugal | 9
10yr Tawny Port, Graham’s, Portugal | 17
2016 Sauternes, Château Roumieu | 9

MAIN COURSE

Edamame
young soybeans, sea salt V | 9

Chicken Teriyaki Skewers G
teriyaki sauce, sesame powder | 18

Tempura Vegetables G
seasonal vegetables, tempura sauce |12

Shrimp Tempura Roll
tempura rock shrimp, avocado G SF | 10

California Roll
crab, cucumber, avocado D G SF | 10

Grilled Corn D G
shiso garlic butter, chives | 13

Teriyaki Chicken Gyoza D G
fried gyoza, sweet soy | 13

Miso Soup V G
tofu, wakame, mushrooms, scallions | 8

Steamed Rice V | 6

JUICES | 6

orange | apple | pineapple | passion fruit | lemonade

MILKSHAKE | 8

chocolate | vanilla | strawberry D

SMOOTHIES | 8

banana | chocolate | mango | strawberry D
*Ask your server for fruit juice, milk or yoghurt options

SWEETS

ice cream* D | 4
sorbet* V | 4
fruit salad | 8
*Ask your server for available flavors

LEGEND D Dairy | G Gluten | TN Tree Nut | SF Shellfish | V Vegan

Eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. All Pricing is in USD. Exclusive of 18% Service Charge & 13% GST. Please advise of any food allergies or dietary restrictions.