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Deep fried Japanese peppers drizzled with soy sauce and topped with bonito flakes.
Hummus, grilled vegetables and halloumi cheese.
Shiitake, enoki and white mushrooms sauteed in garlic and soy sauce.
Deep fried tofu served in dashi broth, topped with daikon, ginger and scallions.
Deep fried panko breaded coconut shrimp cake served with a sweet chili sauce.
Chicken or vegetable pot stickers served with chili-ponzu sauce.
Tempura mushrooms stuffed with spicy tuna and crab.
Sauteed eggplant tossed in sweet white miso glaze.
New Zealand mussels baked in spicy aioli and drizzled in eel sauce.
Japanese sweet potato fries served with yuzu aioli.
Fried seasoned panko breaded calamari served with ponzu.
Deep fried oysters, served with katsu sauce.
Spicy tuna and cream stuffed jalapeno tempura.
Two deep fried rice cakes topped with spicy tuna, spicy aioli, scallions and eel sauce.
Assorted vegetable tempura.
Tempura soft shell crab served with ponzu sauce.
Deep fried katakuriko batter jidori chicken served with ponzu, spicy and yuzu aioli.
Ahi Tuna, red onion, ginger, kaiware sprouts, tossed in a yuzu-wasabi dressing.
Halibut sashimi drizzled with garlic infused olive oil and yuzu-ponzu sauce.
Yellowtail sashimi, jalapeno, drizzled with yuzu-ponzu sauce.
Spicy seafood miso soup with napa cabbage and seasonal vegetable.
Soy dashi broth soup with tempura shrimp, spinach, wakame and scallions.
Cold buckwheat noodles served with shrimp and veggie tempura with dashi soy dipping sauce.
Boiled soy beans, lightly tossed with sea salt.
Thinly sliced cucumbers pickled in sweet dashi vinegar and sprinkled with sesame seeds.
Blanche spinach tossed in sesame dressing.
Hijiki seaweed, edamame, carrots, inari and sesame seed.
Wakame seaweed salad.
Tossed mixed greens with tofu, avocado, tomato and sprouts with ginger vinaigrette.
Buckwheat noodles, tofu, carrots, cilantro tossed in a spicy peanut dressing.
Grilled yellowtail, mango, spring greens and cranberries tossed in ginger dressing.
Seared Ahi Tuna, organic greens, tomato, avocado, kaiware sprouts in yuzu wasabi dressing.
Sweet egg cake.
Flying fish roe.
Yellowtail, mango, cilantro, Serrano pepper and lime.
Baked dynamite scallops over blue crab roll.
Shrimp tempura crab roll topped with seasoned seared albacore, cilantro, jalapeno, garlic ponzu, chili oil and fried crispy red onions.
Fresh water eel and cucumber topped with avocado, drizzled with eel sauce.
Deep fried soft-shell crab, avocado, gobo, cucumber and kaiware sprouts.
Spicy tuna, thinly sliced lemon, layered with seared albacore, Serrano peppers, ponzu and chili oil.
Spicy tuna and shrimp tempura roll with pepper seared Ahi Tuna, red onions and yuzu-wasabi dressing.
Shrimp tempura, crab, avocado, cucumber, tempura flakes and drizzled with eel sauce.
Tempura spicy tuna, cream cheese, cilantro, jalapeno and spices.
Shrimp tempura, cilantro, gobo, lemon and peanuts with sweet chili sauce.
Assorted sashimi over California roll.
Salmon avocado roll topped with salmon, sesame oil, ponzu, shichimi and red onions.
Salmon, ebi and avocado wrapped in cucumber with ponzu.
Sweetened fried tofu stuffed with sushi rice.
Avocado, asparagus, cucumber, gobo, kaiware and sprouts.
Pickled plum, shiso leaf and cucumber.
Pickled radish, gobo and shiso leaf.
Shiitake mushrooms, inari, cucumber, gobo and scallions.
Sun-dried tomato, asparagus, cucumber and gobo.
Assorted vegetable tempura roll.
Avocado, asparagus, cucumber, gobo, mango and Serrano pepper.
Panko breaded chicken cutlet served with miso soup, salad and rice.
Pan seared teriyaki free range chicken served with miso soup, salad and rice.
Grilled yellowtail or salmon collar served with miso soup, salad and rice.
Pan seared honey soy salmon served with miso soup, salad and rice.
Eleven pieces assorted sashimi served with miso soup and salad.
Nine piece assorted nigiri served with miso soup and salad.
Menu for KODA Sushi & Sake provided by Allmenus.com
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