8000 Miles Chinese & Japanese Online Ordering Menu

Crab meat, cream cheese, and scallions folded into wonton skins, crispy-fried, and served with sweet and sour dipping sauce.

Cabbage, pork, and carrots in a crispy roll

Shredded vegetables crispy-fried and served with sweet and sour dipping sauce.

Pan seared pork dumplings, served with soy ginger dipping sauce

House made dumplings served with a spicy Sichuan sauce topped with chili-oil and minced garlic scallions.

Wild-caught shrimp, wok-fried crispy and tossed with a delicate, sweet mayo glaze topped with sesame seeds.

Marinated fresh squid tubes and tentacles are crispy-fried in a delicate spice mixture. Served with sweet chilies dipping sauce.

Shell-on and steamed, sprinkled with a light salt mixture.

Nori-wrapped shrimp with sushi rice topped with spicy garlic mayo, and baked atop on orange slice.

House sushi rice is crisped and formed into squares, topped with a mixture of spicy salmon, sliced jalapeños, scallions, tempura spinach, and beet crunch.

Spring mix with house ginger dressing.

Crab meat fried in tempura and garnished with scallion.

Cream cheese, spicy tuna and jalapeno with unagi sauce, tempura fried.

Baked mussel topped with spicy crab meat, fish egg and eel sauce.

Thinly chopped beef shank marinated and slowly braised for hours, then tossed with spicy Sichuan peppercorn oil, soy, and chilies topped with fresh cilantro and roasted chopped peanuts. A true classic and soon-to-be your favorite starter.

Tempura fried shrimp, asparagus, sweet potato and red pepper, served with a soy tempura sauce.

Chicken skewers in a teriyaki sauce, topped with sesame seeds.

Your favorite appetizer now in dip form. Cream cheese, scallion, crab, paired with crispy fried wonton chips.

Tempura crunch, fresh tuna, avocado drizzled over eel sauce balanced on a potato crisp.

Sichuan classic style with tofu, wood ear mushrooms, bamboo, carrots, and scallions.

Seaweed sprouts, tofu, and white miso.

House made broth, chicken dumplings, and Shanghai bok choy.

Japanese seafood noodle soup, seaweed, shrimp, crab, octopus and scallops with udon noodles.

Wheat noodles with braised beef, winter bamboo, Shanghai bok choy, dried chilies, chinkiang vinegar, and Sichuan pepprecorns.

Diced chicken wok-fried to a crisp with blackened chilies, roasted garlic, scallions, Sichuan peppercorn, and house made chili oil.

Wok fried crispy, then tossed in a caramelized soy glaze and topped with sesame seeds and broccoli.

This soy based traditional recipe has been passed down through the ages, we make our teriyaki in house with broccoli.

Wok seared with blackened chilies, red & green bell peppers, mushrooms, and toasted peanuts in a spicy kung pao chili sauce.

Lightly battered and stir-fried with fresh orange juice, candied orange peels, roasted chilies, broccoli, and red and green bell peppers.

Dark meat chicken, wok fried and tossed with roasted chilies, scallions, carrot, and ginger in a spicy and sweet red chile sauce.

Marinated wok-fried chicken tossed in rich soy, black pepper, and garlic sauce surrounded with small green and red bell peppers.

Diced chicken stir fried with spicy chili bean sauce, blackened chilies, and mushrooms tossed with Sichuan peppercorns. This is currently a very popular dish in the Sichuan province.

The classic yin and yang flavors, red and green bell peppers and pineapple.

Wok-seared chicken and diced potato tossed in a sweet housemade soy sauce. A chef signature dish

A heartier northern Chinese style. Soy and hoisin sauces are combined with scallions, red pepper and caramelized onions.

Marinated flank steak, wok-fried crisp and tossed with a light honey glaze and topped with sesame seeds.

Marinated tender beef pieces wok-fried crispy and tossed in a rich soy, black pepper, and garlic sauce surrounded with broccoli florets.

Our marinated flank steak is simmered slowly in a spicy chili bean sauce and wok-tossed with blackened chilies, winter bamboo, mushrooms, and tofu topped with garlic, chilies, seared hot oil, and cilantro.

Marinated leg of lamb is sliced thin and wok tossed with onions, scallions, red & green bell peppers, and finished with roasted cumin and chili oil. This dish will bring out the lamb lover in you.

Fresh string beans, Sichuan preserved vegetables and wok tossed with a light soy.

Shanghai bok choy, broccoli, carrots, winter bamboo, smoked tofu and napa cabbage wok tossed in vegetarian oyster sauce.

Peanut, mushroom, green and red pepper, soft tofu cubes tossed with a spicy kung pao chili sauce topped with Sichuan peppercorns.

Wok-seared eggplant in a housemade spicy sauce and scallion.

Honey-glazed thick cut fried potato with chili for an extra kick. Topped with sesame seeds.

A spice lovers delight: sliced whitefish fillets, stir fried and served with blackened chilies, winter bamboo, button mushrooms, and tofu in a spicy bean sauce with fresh garlic and cilantro.

Fried fish filet, tossed with our sweet homemade sauce, pineapple cubes, red and green bell peppers.

Fried fish filet glazed in sweet housemade tomato sauce, sliced bamboo, scallion and wood ear mushrooms.

Stir fried wild-caught shrimp, Thai basil leaves, cilantro, red onions, roasted peanuts and cherry chilies in a fresh citrus and chilies sauce.

Wild-caught shrimp wok-fried crispy and tossed with house roasted garlic, onions, and red & green peppers.

Dried fried fish fillet, dry garlic, onion, jalapeño, chili, and scallion.

As the name would suggest, complemented with Chinese garlic sprout, red onion, and red pepper in a sweet seafood sauce.

House soy, red onions, salted cashews, bean sprouts, egg, chicken and fresh diced pineapple.

Carrots, green peas, onions, green onions, egg, and BBQ pork.

Fresh wide rice noodles, wok crisped and tossed with bean sprouts, snow peas, onions and red peppers in soy and oyster sauce.

A classic and delicious Japanese noodle dish featuring cabbage, egg, onion, and carrots tossed in a sweet house-made soy sauce.

Stir-fried rice noodles, wok tossed with bean sprouts, eggs, scallions, firm tofu and chilies, in a fresh house made citrus sauce topped with chopped peanuts and lime.

Classic preparation, carrots, peas, bean sprouts, eggs and scallions with a light touch of soy.

Bean sprouts, scallions, onions and carrots are wok tossed in a rich soy based sauce.

A simple but classic roll. Seaweed, sushi rice and avocado.

Rice, seaweed, wrapped around chopped cucumber.

Choice of tuna, crab meat, yellowtail, or Scottish salmon. Cooked.

Classic combination of crab meat, avocado, cucumber, and masago. Cooked.

Smoked salmon, crema cheese, and avocado.

Char-grilled BBQ eel and cucumber. Cooked.

Tempura shrimp, cucumber, crab meat, masago, and avocado. Cooked.

Scallops, avocado, spicy mayo, and cucumber.

Big eye tuna and avocado.

Daikon, carrots, cucumber, avocado, Japanese squash, tempura sweet potato, and asparagus wrapped in soy paper. Cooked.

Avocado, cucumber, and pickled radish.

Crabmeat shrimp, cream cheese and cucumber topped with avocado, baked Japanese mayo and masago.

Spicy super white tuna, avocado, and cream cheese tempura fried with honey mustard and red tobiko.

3 pieces shrimp tempura, cream cheese, avocado, and cucumber topped with char-grilled BBQ eel and eel sauce. Cooked.

Shrimp, cucumber, and tempura crunch topped with lobster meat, spicy mayo, and eel sauce. Cooked.

Tempura shrimp, jalapeño, avocado, asparagus, cucumber, and spicy crab meat maki topped with spicy tuna, tempura crunch, and mixed tobiko drizzled with eel sauce, honey wasabi, and housemade spicy sauce.

Big eye tuna, salmon, crab & avocado with tempura crunch.

Spicy tuna roll with tuna on top.

Tempura crunch roll with spicy tuna on top with black sesame seeds, spicy mayo and eel sauce.

Cooked egg, shrimp avocado, cucumber, roe, tempura fried, spicy mayo and eel sauce.

Shrimp, cucumber and tempura crab, rolled in Japanese breadcrumbs and topped with house made tuna poke salad.

Spicy crab and spicy mayo topped with snow crab and honey wasabi sauce. Cooked.

Spicy tuna roll with assorted fish on top.

Big eye tuna, crab, cream cheese & avocado, tempura fried with spicy mayo.

Lobster meat, avocado, asparagus, cilantro, and jalapeño wrapped in soybean paper topped with spicy mayo and eel sauce.

Jumbo soft-shelled crab, masago, cucumber, avocado and eel sauce.

Spicy crab roll with tuna on top and drizzled over with spicy mayo.

Coconut fried shrimp, cream cheese, mango, crab, and BBQ eel on top with spicy mayo and eel sauce.

Spicy lobster salad wrapped with avocado, mango on top.

California roll with assorted sashimi layered on top.

Scottish salmon, smoked salmon, crab meat, and cream cheese wrapped in a thinly sliced cucumber topped with sweet rice wine and sesame seeds.

Char-grilled BBQ eel, romaine lettuce, and cream cheese coated with tempura flakes topped with honey wasabi and eel sauce. Cooked.

Crab salad with a flourish of avocado slices and seaweed, drizzled over with spicy mayo, red tobiko.

Coconut battered shrimp, cream cheese, mango, crab with avocado on top, eel sauce.

Spicy salmon and cilantro topped with Scottish salmon, lemon and spicy mayo.

Combination of 3 different rolls: 6 pieces spicy tuna roll, 6 pieces spicy crab roll, and 6 pieces California roll.

3 pieces salmon nigiri, 3 pieces tuna nigiri, 2 pieces unagi nigiri and your choice of spice lover's roll (tuna, salmon, crab or yellowtail) or California roll.

A variety of 18 pieces of chef's selection of sashimi.

"This feast could feed city hall." 12 pieces sushi, 8 pieces sashimi, 6 pieces California roll, 6 pieces spicy tuna, and 6 pieces of Philadelphia roll.

Wok seared with blackened chilies, red & green bell peppers, mushrooms, and toasted peanuts in a spicy kung pao chili sauce.

A heartier northern Chinese style. Soy and hoisin sauces are combined with scallions, red pepper and caramelized onions.

Wok fried crispy, then tossed in a caramelized soy glaze and topped with sesame seeds and broccoli.

The classic yin and yang flavors, red and green bell peppers and pineapple.

Lightly battered and stir-fried with fresh orange juice, candied orange peels, roasted chilies, broccoli, and red and green bell peppers.

Chicken breasts wok-fried and tossed with lemongrass, roasted peanuts, Thai basil, cherry chilies, garlic, ginger and scallions.

Stir fried wild-caught shrimp tossed with fresh asparagus spears and ginger in a light soy based sauce.

Dark meat chicken pieces wok-tossed with green and red bell peppers, button mushrooms, chilies, and sweet basil.

Calamari, dry garlic, onion, jalapeño, dry salangidae, chili, and scallions.

Marinated whitefish fillets are wok tossed with a home-made spicy chili bean sauce, Sichuan peppercorns, finger bamboo, wood ear mushrooms, tofu, and sweet potato noodles topped with garlic, scallions, and dried chilies, flashed with hot oil and cilantro.

Steamed asparagus and broccoli, wok tossed with minced garlic and sesame oil.

Pork intestine, dry chili, jalapeño, Sichuan peppercorn oil, ginger, green onions, and garlic.

Pickled chili stir-fried with calamari, wood ear mushrooms, red pepper, and Asian long pepper.

Silken tofu, calamari, scallops, crab, fish, and shrimp stewed in savory sauce.

Breaded fish stir-fried with red onion and cilantro drizzled with hot chili on top.

Diced big eye tuna and fresh avocado, with a sake-miso sauce topped with sesame seeds and daikon sprouts.

Seaweed with sweet rice vinegar sauce.

Sliced white fish fillet slowly simmered in broth with cellophane noodles, pickled mustard greens, and red chilies.