Sushi Bar Specialties
- Taco-Su or Ebi-Su
Thinly sliced octopus or shrimp over cucumber and wakame, finished with a sweet-soy dressing and sesame seeds.
Shrimp, mackerel, octopus and scallions, finished with a sweet and spicy mustard miso dressing.
- Tender Salad
Thinly sliced tuna, avocado and tofu, finished with soy vinaigrette.
- Hot Hot Hot Fish Salad
Chef's selected sashimi assortment mixed with cucumber in a spicy red-chili sauce.
- Cajun Tuna
Sashimi-style tuna seared with Cajun spices, finished with a ponzu sauce.
- Sashimi 21
A chef's selection of thinly sliced sashimi, avocado and capers topped with yuzu-marinated onions and jalapeños.
- Ebi Shumai
Steamed shrimp dumplings.
- Wasabi Shumai
Steamed pork dumplings wrapped with a wasabi-infused shell.
- Tofu Gyoza
Tofu and vegetable filled dumplings, pan-cooked, served with a chili-soy sauce.
- Agedashi Tofu
Lightly fried tofu topped with scallions and snow peas, finished with a soy-based sauce.
- Steamed Green Mussels
Steamed with sake, soy sauce, shallot and garlic.
- Squid Rings
Sliced squid rings, pan-cooked with a teriyaki sauce.
- Whole Grilled Squid
Grilled and sliced, served with a sweet and spicy chili sauce.
- Vegetable Tempura
Lightly battered and fried assorted vegetables.
- Seafood Tempura
Lightly battered and fried shrimp, squid and scallops.
- Kuni's Fried Chicken
Chicken breast marinated in a special sake-ginger soy sauce and deep-fried until crispy.
Panko encrusted pork, fried and served with a sweet brown dipping sauce.
- I Love Shellfish
Sea scallops, black tiger shrimps, green mussels and snow crab legs sauteed, finished with a ginger sauce.
- Grilled Mackerel Filet
- Grilled Salmon Filet
- Grilled Salmon Filet
- Grilled Salmon Collar
- Hamachi Kama
Grilled yellowtail collar.
Grilled black cod, marinated in sweet miso.
- Japanese Fish Fry
Panko encrusted cod fillet, fried and served with Japanese slaw and house-made tartar sauce.
Please note: Grilled fish may contain bones.
- Ankimo - あん肝
Steamed monk fish liver pate served with cucumber, radish sprout and a light soy sauce.
- Baby Octopus - イイダコの串焼き
Baby octopus seasoned with chili sesame oil and grilled, served on skewers.
- Crispy Octopus - たこの唐揚げ
Seasoned and battered fried octopus, served with a spicy teriyaki sauce.
- Hijiki - ひじき
Hijiki seaweed sauteed with carrots and shiitake mushroom. Served chilled.
- Hotaru Ika - ホタルイカ
Baby squid pickled in a sweet soy sauce.
- Ika Natto - いか納豆
Squid sashimi and fermented soybeans.
- Ika shiokara - いかの塩辛
Fermented squid, served with cucumber and lemon zest.
- Jellyfish - くらげ
Sliced Jellyfish marinated in a sesame soy sauce,served with cucumber and daikon.
- Mentaiko & Kazunoko - 明太子と数の子
Spicy cod roe and seasond herring roe.
- Morokyu - もろきゅう
Mini cucumber served with a barley miso.
- Shuto - 酒盗
Fermented bonito stomach and intestine.
- Uzaku - うざく
Grilled eel, cucumber and wakame seaweed tossed with a light soy sauce.
- Yamakake - まぐろの山かけ
Grated mountain yam potato over diced tuna sashimi.
Item can be modified to Vegan. Please ask your server.