Kissaki Omakase

4 pieces of seasonal nigiri with your choice of a 5 piece futomaki roll. The set comes with Miso Soup & Edamame.

8 pieces of seasonal nigiri with your choice of a 5 piece futomaki roll. The set comes with Miso Soup & Edamame.

12 pieces of chef-selected seasonal nigiri (changes daily) with your choice of a 5 pieces futomaki roll. Includes uni and toro. The set comes with miso soup and edamame

2 akami nigiri, 2 chutoro nigiri, 2 otoro nigiri and your choice of a 5 piece futomaki. The set comes with Miso Soup & Edamame.

9 pairs of chef selected nigiri, 2 oz of ikura, miso soup and edamame.

12 pieces of seasonal nigiri with your choice of a 5 piece futomaki roll. The set comes with Miso Soup & Edamame. The 12 pieces include Kin Medai (Golden Eye Red Snapper), Shima Aji (Stripe Jack), Akamutsu (Rosy Sea Bass), Shiro Ebi (White Shrimp), Akami (Lean Tuna), Saba (Mackerel), Chutoro (Medium Fatty Tuna), Murasaki Uni, Otoro (Very Fatty Tuna), Aji (Horse Mackerel), Hotate (Sea Scallop), and Bafun Uni.

Dashi-maki tamago, kanpyo, shiitake, goma-ae, cucumber and avocado

Salmon tartare, goma-ae, cucumber, tofu and avocado

Yellowtail tartare, shrimp tempura, cucumber, avocado, cilantro and jalapeno

Spicy tuna, sweet potato tempura, cucumber and avocado

Otoro, uni, kanpyo, rakkyo, cucumber, avocado.

Yellowtail with ginger, rayu (chili oil), torched- pickled onion, toasted sesame seeds and puffed rice

Salmon with plum soy, toasted sesame seeds, chives, bonito flakes and ikura

Sushi rice topped with thin sliced akami sashimi, toro tartar, ikura, and Hokkaido uni

Chef’s selection of cubed sashimi with tamago, cucumber and ikura

Salmon roe, served with chefs choice of toppings

Faroe Island salmon, served with chefs choice of toppings

Sweet egg cake, served with chefs choice of toppings

Yellowtail, served with chefs choice of toppings

Japanese sea bream, served with chefs choice of toppings

Live local scallops, served with chefs choice of toppings

Japanese horse mackerel, served with chefs choice of toppings

Lean bluefin tuna, served with chefs choice of toppings. (Topping Contains Almonds)

Spot prawn, served with chefs choice of toppings

Medium fatty tuna, served with chefs choice of toppings

Extra fatty bluefin tuna belly, served with chefs choice of toppings

Sea urchin, served with chefs choice of toppings

Plum paste, Japanese mint leaf (shiso) and cucumber

Japanese braised gourd

Soy braised shiitake mushroom

Salmon tartare, plum soy, sesame seed, rakkyo and chives

Yellowtail tartare, sesame seeds and chili oil

Lean bluefin tuna roll

Lean tuna tartare. sesame seeds, rakkyo and chives

Fatty bluefin tuna tartare, sesame seeds, rakkyo and chives

112 grams of Black Hybrid Kaluga Caviar from China

125 grams of Black Hybrid Kaluga Caviar from China

57 grams of Salmon Roe

227 grams of Salmon Roe

we use a sourced, aged red vinegar specifically for Kissaki

Delicate chiffon cake with layers of bold black tea whipped cream textured with perfectly chewy tapioca pearls

Delicate chiffon cake with layers of earl grey infused whipped cream balanced with sweet blueberries

Delicate chiffon cake with layers of rose petal whipped cream topped with refreshing lychee and sweet raspberries

Delicate chiffon cake with layers of tropical mango and coconut whipped cream textured with sago pearls and fresh mangoes

Delicate Chiffon Cake with layers of sweetened red bean and matcha whipped cream

Our signature vanilla chiffon cake layered with dulce de leche whipped cream and topped.

This incredibly nuanced sake has a vivid nose filled with berries, mangoes, white grapes, and clover honey elements. Talk about a gentle sake, this Daiginjo redefines expressive subtleties. If you blink you will miss it, but close your eyes and spelunk for layers and layers of hidden treasures such as minerals, melon, rock candy and white grape tones. 720mL

The rice for this Junmai Ginjo is really milled to a Daiginjo rate and has very floral nose filled with hints of cherry blossoms and pear. It has a light and smooth beginning that greets a fruity middle mouth made up of persimmon and peach flavors, and the sake slips into round and fresh finish with no aftertaste. Dry fruit tones mixed with a tender acidity makes for an elegant and refreshing sake that feels good in the mouth. 720mL

The nose on this special Daiginjo is a wonderful collection of fruity and floral elements from green apple and honeydew to clover honey and rose pedal. Talk about a feel good sake that just rolls and shimmers in your palate. This is a fat, fruity, and floral brew with superb mouth feel and very long flavors of ripe tropical fruits that are chewy and gooey. Smooth and velvety soft look for melon, mango and white grape flavors in the fleshy and plump flow that drinks fruit-forward in a small cup and round in lush in a mid-sized glass. There is a gentle acidity play that speaks to wine drinkers. 300mL

A tantalizing nose filled with hints of roasted coffee, mint, salt water taffy, tropical flowers, grapes and honey. This extremely well balanced sake achieves the near-impossible of being both expansive in character and clean in feeling. There hints of fruits, minerals, and caramel but also peek-a-boo layers of grains and umami. Almost sweet and savory at once with a dry quick finish. 720mL

This competition level Junmai Daiginjo shows great craftsmanship and finesse. Delicate aroma, soft, full and billowing on the palate, with concentrated stone fruit. Melts away in the finish. Featuring a proprietary Apple Yeast discovered by the 3rd generation brewmaster of the Nakao brewery in Hiroshima, Japan.

Show White Premium nigori–creamy and delicious 720mL

Masumi's ideal junmai. Mellow and mild-mannered in all aspects, with subtle, organic flavors and a hint of rice's sweetness. 300mL

The Tomita Brewery is one of Japan’s oldest breweries; it was founded in the 1540s and is now managed by the 15th generation president. This small-production nigori or “unfiltered sake” bursts with notes of pineapple, papaya and coconut. It is bright and lively with a fresh and robust mouthfeel. Always finishing dry and crisp, keeping with the Tomita house style in Shiga, Japan.

“Shizuku” means “drops,” because the sake is not pressed, but rather allowed to drip out of cloth bags filled with the finished brew. Shizuku daiginjos are light and airy. This Junmai Daiginjo is pristine but also earthy and dry, hallmarks of the renowned Tomita Brewery in Shiga, Japan.

At once earthy, rustic, elegant and fruity. This Junmai Daiginjo shows notes of overripe peach and roasted sage in the finish. Elegant and layered, with a long dry finish. Made by one of the most esteemed master brewers, Takahashi san, from the Saiya Brewery.

For his Junmai Daiginjo Niizawa-san has chosen to use heirloom Omachi rice milled to 40% which gives this graceful sake a slightly herbal and savory quality. A light bodied Sake with a delicate balance of flavors and textures, this is the pinnacle of the Hakurakusei series, an elegant premium sake ideally matching a range of cuisine.

The nose on this private labeled sake made by the Dassai brewery has a loaded nose with grapes.

The nose on this private labeled sake made by the Urakasumi brewery has a gentle collection.

The nose on this wonderfully drinking Junmai Daiginjo is a talented collection of strawberry, cherry, and floral aromas. Talk about a sake that drinks like a fruit basket! (But not sweet!) Look for papaya, pineapple, melon, and strawberry flavors on a super smooth flow that drinks round and plush. We call this a fleshy sake because it drinks thick and slow through the palate. Great balance and such a nice brightness to this brew, which makes this a very drinkable sake.

Dry Junmai sake with a Violet aroma, citrus and soft umami on palate. Made by Izumo Fuji Brewery in Shimane, Japan.

The 130 years old winery of Maison Saint Aix is situated in the south of France, just an hour north-east of Aix-en-Provence. With 75ha of vineyard, Maison Saint Aix is one of the largest domains in the famous AOP Coteaux d’Aix-en-Provence. Situated on a plateau at an altitude of 420m above sea level. At this special place, the makers of AIX Rosé are working year after year with passion and dedication to create the wonderful AIX Rosé.

M Minuty M Rosé A magnificent wine of pleasure : the aromatic harmony of grenache and cinsault offers some notes of peach and candied orange. the mouth is fresh and round. Origin: The grapes are carefully selected and come from the best soils of Côtes de Provence and come from vines cultivated in an integrated farm way. 750mL

Ripe, full-fruited aromas and flavors include brioche and hazelnut. A medium body and supple texture carry into a persistent finish. 750mL

Ripe, full fruited aromas and flavors that include apples, brioche and hazelnut, this medium-full bodied Chardonnay from one of the top villages in Burgundy carries a supple texture that leads to a long persistent finish. 750mL

This bright ruby colored Pinot Noir from Oregon is very fresh on the palate, displaying lots of strawberry, raspberry and blackberry notes enhanced by subtle floral and spicy aromas.

This half-bottle blend of Cabernet/Merlot is the second wine of Sassicaia, the premier super-tuscan. With red berries notes, spices and dark hints of tobacco and brushwood, this wine is well structured with velvet tannins.

Dom Perignon only creates vintage wines; it is an absolute commitment. Only the best grapes of the most exceptional years are used, making each vintage distinct. It is the perfect embodiment of the Power of Creation – an act of creation that elevates the mind and enlightens the world. 750mL

Wine Spectator-Champagne, France- "This creamy Rose shows fine balance, along with vibrant acidity that provides a juicy frame for the ripe strawberry, ground ginger and white peach flavors. Zesty finish." 750mL

Intense amber in color, the Clase Azul Reposado presents aromas of wood, vanilla and toffee caramel. On the palate, it is silky, rich and smooth, offering notes of cooked agave, wood and vanilla. 750mL

Aged for 2.5 years in small batches, Don Julio 1942 is handcrafted in tribute to the year that Julio González’s founded his distillery “La Primavera”. This luxury tequila has a taste of warm oak with hints of caramel and toffee. Made with 100% blue agave plant. Sip neat or chilled.

The complexity of the Volcan de mi Tierra tequila comes from blending the distinct flavors of the highlands and lowlands agave, bringing together the best of both regions into an extraordinary liquid. Like generations before us, we wait and we watch as the agave sweeten in the sun.

Nuestra Soledad Lachiguiri is made by master mezcalero Pedro Vasquez in Lachigui, Miahuatlan. This mezcalero also makes some of the El Jolgorio mezcals that use wild agave, and this is his farm-grown agave Espadin. At 49% this mezcal is strong, but the alcohol does not overpower it. It has some unique flavor notes not found in other mezcals made from agave Espadin. It has notes of ripe grapes, smoked tropical fruits, and pine wood.

Japanese plum infused sparkling water.

Japanese Apple infused sparkling water.

Japanese Yuzu citrus infused sparkling water.

Japanese Orange citrus infused sparkling water.

This is a whisky blended in the Scotch tradition with Japanese precision. The malt is lightly peated and vatting is mostly ex-bourbon, balanced by the distillery’s unique variety of barrels. 40% ABV.

Kiichiro Iwai, the namesake for this Mars whisky, was a silent pioneer of Japanese whisky. This whisky is inspired by great whiskies of America, with a majority corn mashbill, backed up with rye and barley aged a minimum of 3 years.

Extremely smooth, creamy and full bodied, with a slight sweetness.

Coffey Gin’s complexity is achieved through the perfect balance between 11 selected botanicals and the silky texture of Coffey distillates. The bright and zesty aroma originating from four kinds of Japanese citruses, Yuzu, Kabosu, Amanatsu and Shequasar, compliments the traditional gin botanicals of juniper berries, angelica, coriander seeds, lemon and orange peels.

Smooth, light-to-medium-bodied mouth feel that envelops a light carbonation tingle and a very sweet start. But typical of the style, its flavors are of bready-grain and rice. It finishes dry, with a light grassy and lightly spicy aftertaste.

This rice lager made with Niigata Prefecture Is celebrated Koshihikari rice has fine and persistent carbonation and a clean, crisp flavor from the super-premium rice. Using the Decoction method, Echigo Brewery maximizes the flavor from the rice and malt. 17oz Bottle.

Sansho - a highly regarded Japanese peppercorn that is a core ingredient of shichimi - is used in the brewing of this very unique Japanese Ale.

A unique blend of matcha green tea and a Japanese style India Pale Ale, which is not as hoppy as a California IPA but still has a high alcohol percentage of 8.5%.

The light and refreshing Belgium White Ale featuring the sweet and irresistible aroma of the famous Japanese Yuzu citrus, with a hint of coriander in the finish.

12 oz. Nikka coffey, gin, campari, lillet, yuzu kosho, grapefruit juice.

12 oz. Mezcal joven, mizu lemongrass shochu, strawberry, wasabi.

6 oz. Our take on an old fashion, uniquely crafted with brown butter washed rye whiskey, togarashi maple syrup and bitters.

4 pieces of chef's choice nigiri and your choice of 5 piece futomaki. The set comes with Miso Soup & Edamame.

8 pieces of chef's choice nigiri and your choice of 5 piece futomaki. The set comes with Miso Soup & Edamame.

12 pieces of chef's choice nigiri and your choice of 5 piece futomaki. Includes Uni and Toro. The set comes with Miso Soup & Edamame.

Dashi-maki Tamago, goma-ae, shiitake mushrooms, kanpyo (soy braised gourd), cucumber, and avocado.

Spicy tuna, sweet potato tempura, cucumber, and avocado.

Salmon tartare, goma-ae, tofu, cucumber, and avocado.

Yellowtail tartare, shrimp tempura, cucumber, avocado, cilantro, and jalapeno.

Otoro, Uni, kanpyo, rakkyo, cucumber, avocado, and topped off with Ikura.

The Classic with shrimp tempura.

Chef’s selection of cubed sashimi with tamago, cucumber, Ikura, and Uni. Served with Ponzu sauce on the side.

Salmon with plum soy, toasted sesame seeds, chives, bonito flakes, and Ikura.

Yellowtail with ginger, rayu (chili oil), torched-pickled onion, toasted sesame seeds, and puffed rice.

Sushi rice topped with thin sliced Akami sashimi, Toro tartare, Ikura, Uni, rakkyo, puffed rice, chives.

Lean Bluefin tuna. Served with chef's choice of toppings.

Spot prawn. Served with chef's choice of toppings.

Medium fatty tuna. Served with chef's choice of toppings.

Sea scallop. Served with chef's choice of toppings.

Yellowtail. Served with chef's choice of toppings.

Japanese sea bream. Served with chef's choice of toppings.

Extra fatty Bluefin Tuna belly. Served with chef's choice of toppings.

Faroe Island salmon. Served with chef's choice of toppings.

Sea urchin.

Japanese sea bream. Served with chef's choice of toppings.

Lean Bluefin tuna roll.

Salmon tartare, plum soy, sesame seed, rakkyo, and chives.

Lean tuna tartare, sesame seeds, rakkyo, and chives.

Fatty bluefin tuna tartare, sesame seeds, rakkyo, and chives.

Yellowtail tartare, sesame seeds, and chili oil.

Japanese braised gourd roll.

Soy braised shiitake mushroom.

Ume (Plum paste), Shiso (Japanese mint leaf), and cucumber.

6.7% IPA with Papaya and Lemon, 16 oz Big notes of papaya and lemon, surprisingly soft and crisp finish

5.2% Pilsner, 16 oz Punchy Pilsner with dry and refreshing hop finish

We use a sourced, aged red vinegar specifically for Kissaki.

3 half sheets of YakisushiNori.

Our signature vanilla chiffon cake layered with dulce de leche whipped cream and topped with Biscoff cookie crumbles.

Delicate chiffon cake with layers of tropical mango and coconut whipped cream textured with sago pearls and fresh mangoes

Sparkling Yuzu juice with organic sugar cane, 250 ml

Sparkling Ume juice with organic sugar cane, 250 ml

Wuyui region Complex, bright, grassy, fresh pumpkin, baking spices, deep plum notes, 750 ml

Jasmine bouquet, floral, eucalyptus, deep honey notes, muscadet, green peach, 750 ml