Sushi Bar Specialties

Tako-Su or Ebi-Su

8.50

Thinly sliced octopus or shrimp over cucumber and wakame, finished with a vinegared soy sauce and sesame seeds

Nuta

12.00

Shrimp, mackerel, octopus and scallions finished with a vinegared miso

Tender Salad

18.00

Thinly sliced tuna, avocado and tofu finished with a soy vinaigrette

Hot Hot Hot Fish Salad

20.00

Chef's selected sashimi assortment and cucumber mixed in a red-chili sauce

Cajun Tuna

21.00

Yellowfin tuna seared with Cajun spices, finished with a ponzu sauce

Sashimi 21

24.00

A chef's selection of thinly sliced sashimi, avocado and capers topped with pickled onions and jalapeños

House Specialties

Ebi Shumai

10.00

Steamed shrimp dumplings

Wasabi Shumai

10.50

Steamed pork dumplings wrapped with a wasabi-infused dumpling skin

Tofu Gyoza

11.00

Tofu and vegetable filled dumplings, pan-cooked and served with a chili-soy sauce

Agedashi Tofu

10.00

Lightly fried tofu topped with scallions and snow peas finished with a soy-based sauce

Green Mussels

15.00

Steamed with sake, soy sauce, and garlic

Squid Rings

18.50

Sliced squid rings, pan-fried with a teriyaki sauce

Whole Grilled Squid

18.50

Grilled and sliced, served with a sweet and spicy chili sauce

Vegetable Tempura

11.50

Lightly battered and fried assorted vegetables

Seafood Tempura

17.00

Lightly battered and fried shrimp, squid and scallops

Kuni's Fried Chicken

15.00

Chicken breast marinated in a sake-ginger soy sauce and deep-fried until crispy

Tonkatsu

19.00

Panko encrusted pork, fried and served with a sweet brown dipping sauce

I Love Shellfish

35.00

Sea scallops, black tiger shrimps, green mussels and snow crab legs sauteed and finished with a ginger sauce

Japanese Fish Fry

17.50

Panko encrusted cod fillet, fried and served with Japanese slaw and house-made tartar sauce

Grilled Mackerel Filet

17.00

Grilled Salmon Filet

21.00

Plain

Grilled Salmon Filet

23.00

Teriyaki-style

Grilled Salmon Collar

18.00

Hamachi Kama

21.00

Grilled yellowtail collar

Gintara

22.00

Grilled black cod, marinated in sweet miso

Menu Features

Ika Mentaiko - イカ明太子

11.50

Ankimo - あん肝

11.50

Steamed monk fish liver pate served with cucumber, radish sprout and a light soy sauce

Grilled Baby Octopus - イイダコの串焼き

11.00

Baby octopus seasoned with chili sesame oil and grilled, served on skewers

 

Hijiki - ひじき

6.00

Hijiki seaweed sauteed with carrots and shiitake mushroom, served chilled

Hotaru Ika - ホタルイカ

6.50

Baby squid pickled in a sweet soy sauce

Ika Natto - いか納豆

8.00

Squid sashimi and fermented soybeans

                                                 

Ika shiokara - いかの塩辛

6.50

Fermented squid, served with cucumber and lemon zest

Jellyfish - くらげ酢

7.00

Sliced Jellyfish marinated in a sesame soy sauce served with cucumber and daikon

Mentaiko - 明太子

10.50

Spicy cod roe

Uzaku - うざく

9.00

Grilled eel, cucumber and wakame seaweed tossed with a light soy sauce

Yamakake - まぐろの山かけ

12.00

Grated mountain yam potato over diced tuna sashimi

 

Item can be modified to Vegan. Please ask your server.