Kiji

Seaweed mixed with sesame and soy dressing.

Blanched spinach in pozu sauce with bonito flakes.

Blanched spinach with sesame sauce.

Salted steamed green soy beans.

Organic tofu over mixed greens with sesame dressing.

Grilled salmon skin, gobo, kaiware, scaltions and tobiko with ponzu.

Organic greens, cherry tomatoes, cucumbers with wasabi vinaigrette.

Assorted pickled vegetables.

White tuna.

Shrimp.

Yellowtail.

Flounder.

Surf clam.

Scallop.

Squid.

Crab.

Sauteed eggplant.

Salmon.

House cured.

Octopus.

Flying fish roe.

Omelet.

Fresh water eel.

One spoonful of uni, ikura and quail egg, one spoonful of ankimo, shiso and hirame and one of hamachi, oil with ponzu.

Fresh oyster, uni, quail egg, spicy sauce, scallions, robiko and ponzu.

Five portions of chef's choice.

Three pieces each of maguro, hamachi, salmon and albacore with a choice of surf clam, tako, saba or seasonal white fish.

Various sashimi on top of sushi rice box, served with miso soup.

Seared tuna slice over organic greens with garlic and onion soy sauce, daikon sprouts, pine nuts and ponzu.

Seared albacore with spicy daikon, onions, ponzu and masago.

Red and white tuna mixed with cucumbers, seaweed and spicy poke sauce.

Various fish marinated in yuzu ponzu with onions, jalapenos, tomatoes and tortilla chip.

Nigiri wrapped with yelloetail and topped with spicy scallops.

Thinly sliced young amberjack topped with jalapenos, sea salt and olive oil.

Thinly sliced red tuna with wasabi peso, wasabi stems, olive oil, spice and sea salt.

Thinly sliced halibut topped with sea salt, truffle oil, cilantro, yuzu tobiko and ponzu.

Thinly sliced yellowtail topped with truffle oil, sea salt, yuzu kosho and jalapeno.

Blue crab mixed with spicy aioli and tobiko.

Deep-fried soft shell crab, unagi, walnuts, black tobiko and unagi sauce.

Red and white tuna mixed in poki sauce and topped with seaweed salad.

Yellowtail, scallions, daikon, sprouts, chili sauce and tobiko.

Deep-fried spicy tuna roll topped with spicy aioli, unagi sauce and tobiko.

Yellowtail, eel, avocado, scallions and tobiko.

Halibut, cilantro, jalapeno, cucumbers and wasabi tobiko with chili sauce.

Snow crab and asparagus roll topped with tuna, spicy sauce and tobiko.

Tuna, yellowtail, shiso, goba and sprouts rolled in cucumber and topped with spicy ponzu and tobiko.

Salmon, sprouts and cucumber with orange peel, chili sauce and tobiko.

Shrimp tempura and spicy tuna roll topped with albacore tuna, jalapenos, chili sauce and ponzu.

Tuna, avocado, cucumber with salsa.

Shrimp tempura roll topped with seared butter, yuzu aioli and yuzu tobiko.

Shrimp tempura roll topped with spicy tuna and avocado.

Snow crab and avocado.

Shrimp tempura roll topped with unagi, avocado and tobiko.

Shrimp, cucumbers, avocado and tobiko.

Cucumber, avocado and tobiko roll topped with four kind of fish.

Spicy scallop, cucumbers and tobiko.

Grilled salmon skin, kalware, gobo, shiso topped with ponzu.

Chopped yellowtail and scallions.

Chopped fatty tuna with scallions.

Cured mackerel, pickled ginger and scallions.

Egg, spinach, gobo, cucumber and shitake mushrooms.

Shiso, shitake, spinach, gobo, cucumber and sprouts.

Asparagus tempura, avocado roll topped with eggplant.

Deep-fried yam, kabocho, eggplant and sweet soy.

Your choice of one" gobo, oshinko, ume, shiso, cucumber, avocado and shitake.

Your choice of two: gobo, oshinko, ume, shiso, cucumber, avocado and shitake.

Eel, avocado and tobiko.

Five pieces of our chef's selection, including madai, isaki, mejina, kanpachi and ocean trout.

Thinly sliced amberjack with sea salt, olive oil and jalapeno.

Seared yellowtail with spicy ponzu sauce, garlic, cilantro and fresh jalapeno.

Eringi, shiitake and enoki mushrooms sauteed in butter.

With cucumber, cherry tobiko and yuzu aioli.

Fried aspargus, gobo and kaiware roll topped with seared wagyu beef, onion, garlic, ponzu and truffle oil.

Walu tempura and avocado roll topped with spicy albacore and seaweed salad.

Blue fin tuna from Mexico.

Red sea bream from Japan.

Halibut and Korea.

Horse mackerel from Japan.

Amberjack from Japan.

Ocean trout from Tasmania.

Butterfish from Hawaii.

House cured salmon toe from Alaska.

Steamed monk fish liver.

House cured mackerel from Norway.

Sweet prawn from Canada.

Spicy cod roe from Japan.

Pan or deep-fried dumplings fillet with pork, shrimp or vegetables, served with vinegar soy.

Deep fried butterfish with sweet soy sauce, spicy aioli, scallions and daikon.

Seared wild scallops with truffle oil, wasabi pesto and bacon bits.

Black cod marinated in miso and sake then grilled with asparagus.

Grilled yellowtail collar.

Deep-fried prawn nuggets tossed in sweet chili sauce.

Chicken bites marinated with ginger and soy and deep-fried.

Skewers beef and onion, broiled and topped with teriyaki sauce.

Deep-fried tofu in soy-bonito broth topped with dried bonito flakes.

Fresh asparagus grilled with olive oil, salt and pepper.

Stuffed with spicy tuna then grilled and topped with spicy aoli and sweet soy.

Mushrooms stuffed with hamachi, scallions then grilled and topped with tetiyaki sauce.

Deep-fried potato and vegetable patties served with tangy fruit soy sauce.

Shitake, spinach and sweet tofu skin in a dashi and soy broth.