Sushi Bushido

A mix of ocean salad and Kauai greens, tossed with miso dressing. Topped with grilled unagi, carrots, tofu, and sesame seeds.

Crispy salmon skin and smoked salmon mixed with Kauai greens, cherry tomatoes, and radish sprouts. Tossed with wasabi thousand island dressing.

Tempura soft shell crab on Kauai greens with radish sprouts and cherry tomatoes. Tossed with garlic, soy oil, and rice wine vinaigrette.

Kauai greens and bell peppers, tossed in miso oriental dressing over a bed of soba noodles. Topped with grilled teriyaki chicken. Garnished with green onions, sesame seeds, and crispy wonton strips.

Fresh raw ahi or salmon (cut in to small bite size pieces) mixed with kukui nut, green onion, round onion, tobiko, and Bushido's special poke mix. Served over Kauai greens, drizzled lightly with balsamic unagi dressing.

Kauai greens, cherry tomatoes, carrots, cucumbers, radish sprouts, and tofu. Topped with crispy wonton strips. Choice of any one of bushido's homemade dressings.

Broccoli, white onion, carrot, egg plant, & bell pepper

Shrimp, fresh fish, soft shell crab, and scallops

Shrimp, fresh fish, scallops, and mixed vegetables, sauteed in our spicy sauce. Served on a bed of shredded cabbage.

Chunks of boneless skinless thighs sauteed with a special Bushido spicy sauce. Topped with green onions and sesame seeds. Served on a bed of shredded cabbage.

Thin slice of top sirloin sauteed with a special Bushido spicy sauce. Topped with green onions and sesame seeds. Served on a bed of shredded cabbage.

Skinless, boneless thighs, marinated in teriyaki and grilled.

Thin slice of sirloin steak, marinated in teriyaki and grilled.

Rib eye steak grilled, then thinly sliced, on a bed of cabbage and a side of mushroom and onions. Topped with a choice of our three sauces ponzu cream, garlic butter, or teriyaki.

Preparation: teriyaki, teriyaki miso, spicy, or simply grilled.

Crab, shrimp, scallop, clam, mushroom, and green onions in a sake aioli, baked in an aluminum foil boat, topped with bonito flakes and sweet unagi sauce.

Udon noodle, shrimp tempura, and mixed vegetables

Served with black bean miso hoisen sauce.

Ages 12 and under only. Panko shrimp, wonton, and choice of teriyaki or fried chicken - comes with rice.

Crab, avocado, cucumber

Seasoned tuna, cucumber, gobo

Seasoned yellowtail, cucumber, gobo

Scallop, cucumber, radish sprouts

Deep fried salmon skin, tobiko, bonito flakes, avocado, cucumber, radish sprouts, green onions regular or spicy

Smoked salmon, cream cheese, avocado, cucumber

Pickled japanese vegetables

Mixed vegetables

Mixed tempura vegetables

Mixed grilled vegetables

Tuna tempura and avocado topped with fresh salmon and wasabi garlic herbal butter.

A scallop, crab, and shrimp mix rolled with yellow tail, cucumber, gobo, and avocado, wrapped with fresh salmon, topped with a sake aioli and baked, served on an avocado unagi aioli and topped with bonito flakes.

Fresh salmon, tuna, crab, and avocado - rolled in seasoned panko, served tempura style on an avocado unagi aioli.

Unagi, papaya, and avocado, rolled in seasoned panko with macadamia nuts, served tempura style, topped with unagi pina colada sauce.

Baked lobster topping crab, asparagus, and avocado rolled in fried tempura batter with wasabi garlic butter and a sweet garlic unagi sauce.

Yellow fin tuna tempura, cucumber, avocado, and cream cheese, topped with a sweet bell pepper sauce.

Crab, avocado, and cucumber, topped with five types of fish torched, and sprinkled with tobiko, bonito flakes, green onions, and a splash of Heresa's special sauce.

Unagi, yellow tail, sweet egg omelet, and avocado, mixed and baked in an unagi aioli. Rolled a unique way with cream cheese

Yellow tail, yellow fin tuna, and fresh salmon, wrapped in a thin layer of cucumber, drizzled with sweet sauce, and sprinkled with sesame seeds(no rice).

Crab, avocado, and cucumber, topped with yellow fin tuna, salmon, yellowtail, shrimp, and fresh island fish of the day, sprinkled with tobiko (flying fish egg), green onion, and sesame seeds.

Tempura unagi, avocado, sweet egg omelet, and crab, topped with sweet eel sauce.

Tempura shrimp, bacon, and avocado, topped with cream cheese, dried unsweet coconut, and a rum sake molasses sauce.

Salmon, shrimp, tuna, avocado, and cucumber, topped with unagi and spicy aioli, baked, drizzled with sweet unagi garlic sauce and topped with bonito flakes.

Crab, avocado, pepper jack cheese, and apple, baked with spicy or regular aioli and macadamia nuts.

Shrimp tempura, teriyaki chicken, cucumber, and pickled radish.

Shrimp tempura, avocado, lettuce, and cucumber, rolled in panko with sake aioli regular or spicy.

Soft shell crab tempura, cucumber, avocado, and lettuce with sake aioli regular or spicy.

Unagi, crab, kauai grown asparagus and avocado, topped with a sweet unagi sauce

Yellow fin tuna, yellowtail, flying fish eggs, cucumber, and papaya.

Unagi, papaya, avocado, and macadamia nuts, topped with unagi sauce and sesame seeds.

Tuna marinated in a sweet ginger shoyu sauce, topped with blackened tuna and a splash of Heresa's special sauce.

Thinly sliced japanese cucumber, carrot, and daikon, pickled and served chilled.

Traditional shredded Japanese seaweed tossed with sesame oil. Also known as ocean salad.

Traditional freshly made soup, using an authentic Aka Miso (red miso paste). Garnished with diced tofu, green onion, and wakame strips.

Blocks of tofu in a bowl of ponzu sauce, topped with green onions, shredded daikon, and Hawaiian sea salt.

Blanched soybeans lightly salted. Served chilled.

Steamed white rice.

Green tea, french vanilla, or chocolate

Tempura hawaiian rice pudding balls, dusted with powdered sugar.

Japanese sweet potato doughnuts, coated with cinnamon and sugar.

Ice cream wrapped with pound cake, rolled in panko, deep fried, and dusted with powdered sugar.