If you're looking for Japanese restaurants in Austin look no further. D K Sushi and Seoul Asian Food Market is known for having some of the best Japanese in Austin. Located at 5610 N Lamar Blvd, ...show more
Miso broth with tofu and green onions.
Salted whole soybeans in the pod.
Wakame seaweed with sesame oil and kikurage mushrooms.
Squid with bamboo shoots. Kikurage and mild chili peppers.
Carrots, cabbage. Lettuce. Rice noodles and house sesame dressing.
Shrimp, kanikama and cucumber in house dressing.
Your choice of salmon, tuna, escolar or yellowtail.
Sashimi mix and chefs choice.
Salmon, cucumber, avocado and masago.
California roll topped with salmon, tuna, eel and tobiko.
Kanikama, cucumber, avocado and masago.
Crispy salmon skin, cucumber and masago.
Baked eel topped with avocado and eel sauce.
Half tuna/cucumber, half salmon/avocado and topped with eel.
Jalapeno, avocado, octopus and Japanese mayo.
California roll topped with extra masago.
Baked mussels, gourd and avocado, topped w/ tobiko and spicy mayo.
Smoked salmon, cream cheese and green onion.
Californa roll topped with salmon, tuna, snapper and escolar.
Apple, pineapple, and avocado topped w/ mango, strawberry and a yogurt drizzle.
Futomaki (big roll). Lettuce, avocado, carrots, asparagus, gourd, picked radish, inari and cucumber.
California roll with cream cheese topped with a spicy seafood mix.
California rolled topped w/ chopped salmon, masago, green onion and spicy mayo.
Shredded kanikama and avocado topped with seared ahi tuna, eel sauce, honey mayo and tempura flakes.
Spicy yellowtail, green onions and cucumber topped with torched escolar, eel sauce and almonds.
Spicy tuna, jalapeno and cucumber topped with escolar, strawberries and ponzu sauce.
Shredded kanikama and marinated shiitake mushrooms topped with eel, shrimp, mushroom reduction and honey mayo.
Yellowtail, green onions and cucumber topped with tuna, avocado and black tobiko.
Kanikama and avocado topped with scallops, jalapeno and scallop sauce.
Half an avocado stuffed with shredded kanikama and spicy mayo then baked and topped with mushroom reduction, masago and green onions.
Green mussels on the half-shell, topped with spicy mayo and masago then baked and topped with green onions.