Doanburi 5840 S Rainbow Blvd, Las Vegas, NV 89118

Half dozen fresh-shucked oysters, served with housemade cocktail sauce

Thinly sliced cucumber in bright yuzu and sweet amazu dressing (GF)

Freshly cut assorted Japanese seaweeds tossed in sesame oil vinaigrette and sprinkled with sesame seeds.

Sautéed Edamame with crispy garlic and a splash of house soy sauce.

Seasonal mushrooms, garlic butter, fried shallots, soy cured egg yolk

Mild Japanese peppers blistered and finished with savory yuzu soy sauce.

Flash-fried Brussels sprout petals tossed with shiso salt

House-blended miso with silky tofu and wakame

Japanese imported yellowtail sashimi topped with serrano, micro cilantro, garlic chips, and yuzu soy 5 pcs

Live halibut sashimi topped with micro greens, tobiko and white truffle ponzu

Hand-cut Wagyu beef mixed with pear, honey, sesame seeds, and micro greens for delicate balance.

Thin-sliced whitefish drizzled with yuzu vinaigrette and topped with seasonal microgreens.

Four pieces of A-5 Wagyu beef dumplings served with white truffle ponzu sauce.

2 pcs of tender seabass in yuzu soy, wrapped in butter lettuce with crispy noodles.

Two pieces of house made toasted bread topped with creamy uni, wasabi crème fraîche, and fresh chives.

Sweet shrimp and scallop layered with truffle oil, ossetra caviar, and quail egg

6 pc topped with slices avocado, spicy aioli, garlic chips, and sweet soy glaze.

6 pc topped with fresh king alpine salmon, spicy aioli, garlic chips, and sweet soy glaze.

Bluefin Japanese tuna 6 pc topped with garlic chips, spicy mayo, and sweet soy glaze.

2 pcs, topped with foie gras and umami glaze

Lobster and asparagus tempura served with rich browned butter aioli for indulgent flavor.

Diced roasted beets with pear, honey, sesame seeds, and micro greens for a vibrant vegetarian option.

Chef’s selection of eight premium nigiri, one piece kasutera, and an eight-piece specialty roll.

Chef’s choice of 18 assorted premium sashimi selections, expertly sliced and artfully presented.

A luxurious chirashi bowl with seasonal premium fish, including bluefin toro, caviar, uni, gold flakes, over premium Japanese sushi rice.

Chefs choice of 4 pieces of nigiri sushi (tuna, salmon, hamachi, whitefish), with 1 pc kasutera and 1 chefs choice roll.

6 pc salmon sushi, 2 pc seared salmon belly sushi, 1 salmon avocado roll, 1 pc Kasutera (Japanese Sweet Sponge Cake)

3 Salmon sushi, 1 pc seared salmon belly sushi, 1 salmon avocado roll, 1pc kasutera

2pc Bluefin Tuna sushi, 1pc Chutoro, 1pc Toro sushi, 1 negitoro roll, 1pc kasutera

2 pc Toro Sushi, 2 pc Chu toro Sushi, 4 pc Tuna Sushi, 1 Negi Toro Roll, 1 pc Kasutera

Japanese imported most Fatty collar cut of bluefin tuna, prized for its rich, buttery texture. Limited item

Japanese imported marbled portion of bluefin tuna belly, meltingly tender and sweet.

Japanese imported Medium-fatty tuna belly, balancing lean flavor with delicate richness.

Japanese imported Lean cut of bluefin tuna, clean taste with a meaty, firm texture.

Luxurious A5 Japanese beef, melt-in-your-mouth marbling and deep umami.

New Zealand imported alpine king salmon, buttery and mild with a silky mouthfeel.

Japanese imported Yellowtail, smooth and subtly sweet, with a crisp finish.

Live halibut, Fluke, delicate and clean, offering a subtle sweetness and firm bite.

seared fluke fin, lightly chewy with a rich, sweet umami flavor.

Japanese imported snapper, mild and slightly sweet with a crisp texture.

Japanese imported Sweet Hokkaido scallop, creamy and delicate in texture and flavor.

Japanese imported Striped jack, bright and clean flavor with a light buttery finish.

Sweet shrimp, tender and luscious with natural sweetness.

Japanese imported Octopus, lightly blanched for a tender yet firm bite, subtly sweet.

Japanese imported Squid, smooth and tender with a mild, oceanic sweetness.

Freshwater eel, grilled and glazed with sweet soy sauce.

Cooked tiger prawn, slightly sweet with a firm, juicy texture.

House marinated salmon roe

Premium Japanese sea urchin roe, ultra-creamy and decadently sweet.

Made with Jidori organic free range eggs, house made Japanese sweet omelette, soft and custardy with hints of mirin.

Made with Jidori, organic, free range eggs, house made Japanese sponge cake, light and airy with gentle vanilla sweetness.

Caviar on top of Japanese A-5 wagyu with foie gras and cucumber topped with black pepper glaze

Lobster tempura paired with succulent Wagyu beef, finished with Japanese chimichurri aioli.

Buttery baked king crab accented with avocado sweet aioli

Shrimp and asparagus tempura, crowned with delicate slices of bluefin tuna.

Freshwater eel paired with cucumber and avocado. On top of a shrimp tempura roll

A refreshing roll with Japanese yellowtail topped with cherry tomatoes and garlic cilantro yuzu soy

Using premium Blue Crab, avocado, and cucumber wrapped beneath chef’s daily selection of premium fish finished with sesame ponzu

Soft shell crab with masago, crunchy gobo, cucumber, and creamy avocado.

King trumpet (mushroom) tempura and asparagus topped with savory vegan unagi (eggplant) and fresh avocado.

Japanese imported Bluefin tuna belly finely chopped with chives for a creamy, savory delight.

Includes 5 pieces each: otoro, chu toro, salmon, yellowtail, and Japanese snapper for an indulgent tasting.

Five pieces each: otoro, ama ebi, scallop, hamachi belly, and Japanese wagyu for an extravagant sushi feast.

Includes 5 pieces each of tuna, salmon, yellowtail, red snapper, and striped jack for a classic sushi spread.

Five pieces each of tuna, salmon, yellowtail, red snapper, and striped jack sashimi for elegant dining.

5 Otoro (fatty tuna) 5 Chu Toro (medium fatty tuna) 5 Sake (salmon) 5 Hamachi (yellowtail) 5 Tai (Japanese red snapper)

House-grated fresh wasabi root

Chopped pickled fresh wasabi stems, adding bold heat and texture.

Japanese mountain bayberry, a sweet-tart palate cleanser.

Japanese young green peach, delicately sweet and refreshing.

Sliced Traditional A-5 Wagyu prepared for optimal tenderness and umami, 4 oz. Minimum from Oita Prefecture, Kyushu, Japan. Served with our special sauce and garlic crunch

Fresh shaved truffles to elevate any dish with rich aroma and earthy flavor.

Steamed Japanese rice, fluffy and fragrant.

Fluffy sponge cake layered with sweet strawberries and whipped cream. Using Jidori, organic, free range eggs, made with Japanese flour and Japanese sugar.