Once the Yuki Sushi chefs created their first specialty roll, they kept it up until 47 different specialty rolls graced the menu. The agglomerations are filled with lobster tail tempura and grilled red snapper, and include such toppings as flying fish roe and pineapple sauce. The chefs serve rolls raw, deep-fried to a crispy finish, or cryogenically frozen to enjoy in the year 2032. Guests can watch as their rolls are built from the sushi bar, or relax at tables while they wait for kitchen entrees such as teriyaki chicken and hibachi scallops sautéed in a lemon and soy sauce.