8000 Miles Chinese & Japanese Online Ordering Menu

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.

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

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

Cabbage, pork, and carrots.

Pan seared pork dumplings, served with soy ginger dipping sauce (available upon request).

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

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

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

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

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

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

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

Shredded cucumber, scallions, and cilantro rolled into a classic Chinese scallion pancake served with Hoisin dipping sauce.

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

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.

Seaweed with sweet rice vinegar 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.

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.

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

Soft tofu cubes are tossed with a spicy Kung Pao chili sauce and topped with Sichuan peppercorns.

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.

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

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

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

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

Green pepper, red pepper, mushrooms, and cashew nuts with house sauce.

Broccoli and carrot with house sauce.

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

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

Pineapple, shrimp, red onions, bacon, green onions, and egg.

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

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

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

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

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

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

Marinated shredded flank steak wok-tossed with ginger, garlic, jalapeños, cherry chilies, ginger bamboo, and fresh Chinese garlic in light oyster and soy sauce.

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

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

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

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

Dry shrimp, dry garlic, onion, jalapeño, dry salangidae, chili, and scallions.

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

Calamari stir-fried in seafood sauce with red pepper, chive sprouts, red onion, dry shrimp, dry scallop, and dry chili.

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

Diced chicken thigh stir-fried with Asian long hot pepper, dry chilies, and leeks.

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

Eggplant, 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.

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

Peppercorn seared tuna over mixed vegetables with Japanese yuzu sauce.

Crab and mixed vegetables with Japanese sesame sauce.

Chilled spicy octopus mixed with sliced cucumber.

Diced salmon and avocado in Japanese yuzu sauce.

Avocado slice wrapped crab with spicy mayo.

Mild spicy lobster salad wrapped with avocado and mango on top.

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

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

Spicy tuna with variety fish on top.

Lobster salad with spicy crab and fish with Japanese sesame dressing.

Coconut battered shrimp, cream cheese, mango, crab, and avocado on top.

Big eye tuna, salmon, crab, and avocado with tempura crunch outside.

Spicy salmon with fresh salmon on top.

Spicy crab roll with tuna on top.

Shrimp tempura, cream cheese, jalapeño, and avocado with seared tuna tataki on top.

Salmon, crab, cream cheese, and mango with avocado on the outside.

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

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.

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.

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.

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.

Ground beef and tofu in chili bean sauce.

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

Wood ear, baby bamboo, fresh mushrooms, dry tofu, and sweet potato noodles in homemade sauce.

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

Avocado, cucumber, and pickled radish.

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

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

Smoked salmon, crema cheese, and avocado.

Char-grilled BBQ eel and cucumber. Cooked.

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

California roll with assorted sashimi layered on top.

Jumbo soft shell crab, masago, cucumber, avocado, and BBQ eel sauce. 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.

Cooked.

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.

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

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

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

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

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.

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

BBQ eel, cucumber, avocado, and seaweed salad topped with eel sauce and spicy mayo.

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

7 pieces sushi and 6 pieces California roll.

Combination of 9 pieces sushi and 6 pieces spicy tuna roll.

Variety of 18 pieces chef's choice sashimi.

4 pieces sushi, 8 pieces sashimi, and 6 pieces California roll.

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

"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.