Eight Sushi Lounge Menu (Update 2025)
Eight Sushi Lounge in Atlanta offers a trendy and upscale dining experience with a wide range of Japanese sushi options. The lounge provides a calm and chic atmosphere, suitable for date nights or special occasions. Customers rave about the fresh and flavorful sushi rolls, particularly mentioning favorites like the Westside Roll, Langoustine Roll, Hashtag Roll, and Casanova Roll. The menu also includes unique cocktails like the lychee martini and Matcharita, adding to the overall dining experience. With attentive service and a variety of seating options indoors and outdoors, Eight Sushi Lounge stands out for its quality dishes and welcoming ambiance. Don't miss out on the $10 sushi roll specials and the gyoza appetizer for a delightful culinary experience.
Bucket List
MADAI CARPACCIO
Thinly shaved Japanese snapper, splash of truffle oil, tonzazu reduction
LADY MARMALADE
Yellowtail with almond wasabi, honey yuzu marmalade and sweet ponzu
GARLIC BUTTERED ESCOLAR
Butter garlic sauce walu with, red tobiko, serrano pepper, japanese rice crackers
TUNA CRISP
Truffle aioli, slivers of sweet red onion, truffle oil
TUNA TARTARE
Avocado, spicy bluefin tuna, wasabi aioli, and sweet soy reduction
EGGS BENEDICT
Bed of rice, spicy tuna, shiso leaf, sunny side up quail egg
JAPANESE TACO
Fried seaweed taco shells, spicy tuna, avocado, seaweed salad, japanese tartar, tobiko
LANGOUSTINE
Crispy spicy tuna, crunchy baked scampi
MAGURO BRUSCHETTA
"MUST TRY" Maguro, red onion, truffle mayo
SAKE KUNSEI BRUSCHETTA
"MUST TRY" Sake kunsei, cream cheese, honey, capers
KANI BRUSCHETTA
"MUST TRY" King crab, mayo, peppers
VEGGIE BRUSCHETTA
MUST TRY" Arugula, lychee, peppers
ESCOLAR BRUSCHETTA
"MUST TRY" Walu, butter garlic, serrano peppers
OTORO SANDO
Bluefin otoro, foei gras, poached egg
TUNA TARTLETS
Spicy Tuna, pine nuts, wasabi mayo, sweet soy reduction
KAMPACHI SERRANO
Baby yellowtail, slivers of serrano, jalapeno and cilantro sauce, iced ponzu
WAGYU SANDO
Buttery toast, mushroom, A wagyu, sturgeon caviar
ORANGE IS THE NEW BLACK
Salmon, truffle salt, jalapeno sauce, cilantro oil
CEVICHE
Ocean trout, tomatoes, sweet red onion, avocado, yuzu dressing
MOSHI MOSHI OYSTER
Lightly battered oysters, Japanese tartar sauce
SALMON TATAKI
Slightly seared king salmon, miso glazed, serrano pepper, black caviar
Mind Boggling
To Share
SHRIMP SAKU-SAKU
Battered and fried jumbo shrimp, tossed in sweet chili mayo sauce
HAMACHI KAMA
Grilled yellowtail cheekbone with balsamic vinaigrette and ponzu served alongside hajikami
GREEN BEAN FRIES
French green bean tempura, truffle aioli
VEGETABLE TEMPURA
Mixed seasonal vegetable tempura
EDAMAME
GYOZA
Pan fried pork dumplings, house special made sauce
VEGETABLE SPRING ROLLS
KINGS ROLL
Spicy tuna and shrimp tempura, topped with baked king crab, fried onion
LANGOUSTINE ROLL
Pressed sushi rice, baby lobster, shrimp, crunch, masago, scallion, serrano pepper, truffle aioli, yuzu wasabi
ISLAND BREEZE ROLL
Spicy salmon and crunch inside, seared tuna, avocado, serrano pepper,sliced mango, mango puree, tobiko
HASHTAGS ROLL
Spicy toro, shrimp tempura, topped with seared crabstick and smoked salmon, sesame, tobiko, scallions
VELVET ROLL
Soft shell crab tempura and cucumber rolled with avocado and spicy tuna topped with tobiko crunch
RED SAMURAI ROLL
Spicy tuna and cucumber rolled with layers of avocado, fresh tuna, grape tomato, and serrano pepper dipped in sweet ponzu
MANHATTAN ROLL
Fried sweet cream cheese filling rolled with spicy tuna drizzled with wasabi infused mayo and sweet soy reduction
CASSANOVA ROLL
Shrimp tempura and crab salad inside, topped with seared scallops in butter garlic sauce, yuzu wasabi, serrano pepper
SHINOBI ROLL
Crab salad and tempura crunch topped with marinated seared filet mignon, masago, scallions
ROARING S ROLL
Salmon, escolar and cucumber inside, topped with salmon, mango, avocado, wasabi aonori, fried serrano pepper, tobiko
EXPLOSION ROLL
Pressed sushi rice, spicy salmon, tuna and yellowtail slight seared. Topped with tempura crunch, masago, tobiko and scallions
DYNASTY ROLL
Jumbo prawns tempura rolled with seared tuna, avocado, and tobiko
BURLESQUE ROLL
NEW Spicy yellowtail and crunch, topped with escolar, tuna, miso, rice pearl and serrano pepper.
This Is How We Roll
From Our Kitchen
JAPANESE A WAGYU
Seasonal vegetables / (Miyazaki, Japan)
MISO SEA BASS
Miso glazed Chilean sea bass served alongside seasonal vegetables, sweet chili paste, on a bed of grilled rice
SALMON TERIYAKI
Grilled salmon with teriyaki glaze on a bed of grilled rice
PORK AWARD WINNING RAMEN
Thin egg noodles bathed in semi spicy broth, ground pork, chili oil, braised pork belly, farm raised soft boiled egg, scallions, and brocollini. (Limited Quantity)
MISO STEAK
Ribeye steak glazed with miso compote served alongside seasonal vegetables
SEARED SCALLOPS
Pan seared scallops alongside seasonal vegetables in simmering sesame dressing
CHICKEN TERIYAKI
Grilled Chicken teriyaki with sweet soy reduction served alongside seasonal vegetables
STURGEON PLATTER
oz sturgeon caviar with bluefin maguro, chutoro, and otoro
SOY CUTE
(GOLD/DIAMOND) Chefs choice of sashimi platter made to perfection
RICE TO MEET YOU
Chefs choice of Eights signature nigiri (pcs each)
BLUEFIN MAGURO
(TUNA) Sesame oil, fried leeks
SAKE
(SALMON) Yuzu, aonori
SAKE TORO
(SALMON BELLY) Seared, capers, truffle sea salt
HAMACHI
(YELLOWTAIL) Red jalapeno salsa, black lava salt
SAKE KUNSEI
(SMOKED SALMON) Truffle aioli, lotus chip
WALU
(ESCOLAR) Miso, garlic chip
MADAI
(JAPANESE SNAPPER) Shiso leaf, yellow tomato reduction
HIRAME
(FLOUNDER) Shiso, Shio konbu, lemon vinaigrette
SHIMA AJI
(STRIPED JACK) Jalapeno sauce
IKA
(SQUID) Sesame oil, lightly seared, spicy caviar, shiso leaf
SABA
(MACKEREL) Lightly seared, wasabi, scallion
KAMPACHI
(BABY YELLOWTAIL) Grape tomato, yuzu
TAKO
(OCTOPUS) Serrano pepper, jalapeno sauce
HOTATE
(WILD SCALLOPS) Seared, spicy caviar
TAMAGO
(SWEET EGG) Baked, furikake
UNI
(SEA URCHIN) Seared, kizami wasabi
FOIE GRAS
(FOIE GRAS) Seared, uni on top
BLUE FIN CHUTORO
(MEDIUM FATTY TUNA) Gold flakes, caviar
BLUE FIN OTORO
(FATTY TUNA) Seared, truffle oil
KING CRAB
(ALASKA) Butter, salt & pepper
WAGYU BEEF
(A JAPANESE WAGYU, MIYAZAKI, JAPAN) Seared
BINCHO MAGURO
(ALBACORE) Seared, fried shallot, balsamic vinaigrette
KINMEDAI
(GOLDEN EYES RED SNAPPER) Jalapeno sauce
UNAGI
(EEL) Sweet soy reduction, sesame seed
AMAEBI
(SWEET SHRIMP) Caviar, with fried head
EBI
(SHRIMP) Spicy miso
HOKKIGAI
(SURF CLAM) Lemon vinaigrette
SPICY CONCH
Spicy aioli, tobiko, scallion
IKURA
(SALMON ROE)
Nigiri/Sashimi
This & That
MISO SOUP
Steamed tofu, seaweed, & scallions in miso broth
GREEN SALAD
Ginger dressing
SEAWEED SALAD
FRESH WASABI
Grated wasabi root
KANI SUNOMONO
Cucumber topped with kani kama and sweet ponzu sauce
MORI SUNOMONO
Cucumber topped with kani kama, ebi, tako and sweet ponzu sauce
EIGHT "MADAME" SALAD
Romaine lettuce, mix springs, crab salad, spicy conch, and slices of spicy Thai chili, topped with salmon skin chips