JING Scottsdale

Three hand-folded dumplings filled with Maine lobster, in a red panang curry coconut sauce.

Five pork and shrimp wontons with ginger, scallion, Chengdu spices, and sesame oil.

Three dumplings filled with braised short rib and mozzarella, finished with soy caramel.

Four crispy wontons with king crab, cream cheese, scallion, and Thai chili plum sauce.

Ultra thin crispy tortilla layered with ahi tuna ponzu aioli, yuzu soy, crispy capers, and truffle oil.

yellowtail sashimi with grapefruit, sudachi-soy sauce, serrano, and crispy kataifi.

Crispy rice topped with bluefin tuna sashimi, avocado, chili garlic aioli, and scallion.

Steamed edamame tossed with Maldon sea salt or chili garlic sauce.

Crispy rock shrimp with chili garlic aioli on the side and finished with scallion.

Lo mein noodles wok tossed with rich confit garlic.

Maryland crab cake served over frisée with bell pepper, avocado, grapefruit, and citronette.

Grilled chicken with jicama, sweet corn, crispy tortilla strips, and honey lime vinaigrette.

6 oz U.S.D.A. Prime New York strip with rocket greens, Roquefort, tart cherries, pine nuts, and aged balsamic.

Grilled salmon over classic Caesar salad with parmesan reggiano, garlic croutons, and aerated Caesar dressing.

Seared ahi tuna with kale, cabbage, English cucumber, and toasted peanut vinaigrette.

Crispy chicken breast with kale peanut slaw, Swiss cheese, tomato, chili garlic aioli, and garlic fries.

Wagyu beef burger with lettuce, tomato, avocado, cheddar, secret sauce, and garlic fries.

Two Soft bao buns filled with Crispy white meat chicken, kale, cabbage, cilantro, scallion, and Japanese BBQ sauce.

Two soft bao buns filled with Wagyu beef, tomato, avocado, leeks, jalapeño, and chili garlic aioli.

Fresh ahi tuna with avocado, cucumber, chili vinaigrette, and sushi rice.

Quinoa and brown rice with charred broccoli, avocado, roasted wild mushrooms, & citrus za’atar

U.S.D.A. Prime steak with broccoli, red and yellow onion, sweet soy glaze, and jasmine rice.

Crispy sesame chicken with bell pepper, yellow squash, scallion, and jasmine rice.

Chicken and shrimp with bell pepper, broccoli, black bean basil glaze, and brown rice

All signature fried rice contains farm eggs, wok vegetables, edamame, corn, bean sprout, scallion, & onion

lo mein noodles wok tossed with confit garlic.

yellowtail, available as nigiri, sashimi, or handroll.

salmon, available as nigiri, sashimi, or handroll.

Sweet, savory freshwater eel, available as nigiri, sashimi, or handroll.

Premium bluefin tuna, available as nigiri, sashimi, or handroll.

Tender Japanese A5 Wagyu beef, available as nigiri, sashimi, or handroll.

Kanikama crab, cucumber, avocado, mango, and sesame in a bright, refreshing California-style roll.

Maryland blue crab and kanikama with yum-yum sauce and citrus ponzu butter.

California roll topped with baked king crab and chili aioli.

Spicy tuna and avocado with crispy tempura flakes and serrano chilies.

Soy paper roll with kanikama and warm ponzu butter.

California roll topped with bluefin tuna, salmon, yellowtail, and avocado.