Kiku Sushi

Homemade pork pan-fried.

Vegetarian gyoza.

Boiled young soybean.

Grilled Japanese eggplant with sweet white miso sauce.

Homemade sauce and fresh seaweed.

String beans with sesame seasoning.

Blanched spinach and broccoli topped with sesame seasoning.

Served with sesame dressing.

Served with sesame dressing.

Spinach salad with dried bonito flakes.

Buckwheat noodles topped with cucumber, carrots, broccolini, snow peas, assuage tofu, shiitake mushroom, pickled burdock, seasoned kanpyo gourd, hijiki sea vegetable, soybeans, yellow and orange peppers, pickled daikon and ginger, kaiware, toasted sunflower seeds, and pineapple. Served with sesame oil vinaigrette dressing.

Black seaweed with tahini sauce.

Japanese pickles.

Sesame dressing.

1 maguro, sake, and hamachi plus 3 more chef's choices, chef's choice roll and miso soup.

2 maguro, sake, and hamachi plus 2 chef's choices, rice and miso soup.

Selected types of seafood over kanpyo, shiitake, Tamago, and sushi rice. 2 maguro, 1 sake, hamachi, and white fish plus 4 more chef's choices and miso soup.

Sashimi: 2 maguro plus 2 more chef's choice (4 pieces.); sushi: chef's choice (4 pieces.); roll: futomaki and miso soup.

5 pieces of nigiri and a chef's choice roll.

Brown rice, green salad with sesame dressing, topped with seasoned shiitake, green beans, carrots, tofu pouch, yam cake, and hijiki. Served in a medium bowl.

Halibut cured with right kombu.

King salmon cured with right kombu.

Eel, freshwater grilled with sansho.

Salt and soy sauce cured salmon caviar.

Natural umami flying fish caviar.

Chicken breast meat, salad, and chef's choice roll.

Deep-fried, breaded pork cutlet served with salad and chef’s choice roll.

Atlantic salmon, salad, and chef's choice roll.

Served with salad and chefs choice roll.

Served with salad and chefs choice roll.

Veggie roll and Nasu miso.

Served with salad and chefs choice roll.

Pan-fried noodles with seafood, beef, and chicken, or vegetable.

Vegetable, and shrimp, or a combination.

Real steamed crab, avocado, and Japanese cucumber.

Seven spicy Japanese mayonnaise, tobiko, and avocado.

Eel, avocado, aonori powder, tempura flakes, spicy crab, and shrimp.

Tuna, salmon, ikura, and three more chef's’ choice.

Hamachi and green onions.

Gobo, grilled green onion, oshinko, bonito flakes, and shiso.

Cucumber, shiso, seven types of Japanese spice, and spicy sauce.

Crab, avocado, Japanese cucumber, and assorted fish.

Mackerel, ginger, and green onion.

Fresh salmon with avocado.

Salmon, yellowtail, tuna, cucumber with spicy sauce.

Tempura sweet potato, avocado, eggplant, and special sauce.

Avocado, eggplant, spicy sauce, and smoky flavor.

Spicy tofu, smoky flavor, and special sauce.

Pumpkin, avocado, black sesame, and curry sauce.

Enoki mushroom, shiitake mushroom, and dashi broth.

Dashi, miso, and tofu.

Manila clam, dashi, miso, and tofu.

Clams, mussels, shrimp, tilapia, and scallop in a soy dashi broth.

Vegetables in a dashi broth.

Served with tofu, veggies, and clear noodle.

Made with a variety of mushrooms.

Mountain vegetables in a dashi broth.

Homemade pork pan-fried.

Vegetarian gyoza.

Boiled young soybean.

Grilled Japanese eggplant with sweet white miso sauce.

Shiitake mushrooms stuffed with tofu, miso, and shiso. Served with sweet tamari sauce.

Homemade sauce and fresh seaweed.

String beans with sesame seasoning.

Blanched spinach and broccoli topped with sesame seasoning.

Served with sesame dressing.

Served with sesame dressing.

Spinach salad with dried bonito flakes.

Buckwheat noodles topped with cucumber, carrots, broccolini, snow peas, assuage tofu, shiitake mushroom, pickled burdock, seasoned kanpyo gourd, hijiki sea vegetable, soybeans, yellow and orange peppers, pickled daikon and ginger, kaiware, toasted sunflower seeds, and pineapple. Served with sesame oil vinaigrette dressing.

Black seaweed with tahini sauce.

Japanese pickles.

Sesame dressing.

Aaa grade big eye tuna, yellowtail, blue prawn, king salmon, and two more chef's choices.

Aaa grade big eye tuna, yellowtail, albacore, and two more chef choices from seasonal items with fresh wasabi.

Selected types of seafood over kanpyo, shiitake, Tamago, and sushi rice; 2 maguro, 1 sake, hamachi, and white fish plus 4 more chef's choices.

Tuna over kanpyo, shiitake, Tamago, oshinko, and sushi rice.

Salmon over kanpyo, shiitake, Tamago, oshinko, sushi rice, and ikura.

Brown rice, green salad with sesame dressing, topped with seasoned shiitake, green beans, carrots, tofu pouch, yam cake, and hijiki. Served in a medium bowl.

Grilled chicken, salad, and rice.

Grilled Atlantic salmon, salad, and rice.

Breaded and deep-fried pork cutlet, or chicken. Served with salad and rice.

Pan-fried noodles with seafood, beef, and chicken, or vegetable.

Halibut cured with right kombu.

King salmon cured with right kombu.

Eel, freshwater grilled with sansho.

Salt and soy sauce cured salmon caviar.

Natural umami flying fish caviar.

Real steamed crab, avocado, and Japanese cucumber.

Seven spicy Japanese mayonnaise, tobiko, and avocado.

Eel, avocado, aonori powder, tempura flakes, spicy crab, and shrimp.

Tuna, salmon, ikura, and three more chef's’ choice.

Hamachi and green onions.

Gobo, grilled green onion, oshinko, bonito flakes, and shiso.

Cucumber, shiso, seven types of Japanese spice, and spicy sauce.

Crab, avocado, Japanese cucumber, and assorted fish.

Mackerel, ginger, and green onion.

Fresh salmon with avocado.

Salmon, yellowtail, tuna, cucumber with spicy sauce.

Tempura sweet potato, avocado, eggplant, and special sauce.

Avocado, eggplant, spicy sauce, and smoky flavor.

Spicy tofu, smoky flavor, and special sauce.

Pumpkin, avocado, black sesame, and curry sauce.

Enoki mushroom, shiitake mushroom, and dashi broth.

Dashi, miso, and tofu.

Manila clam, dashi, miso, and tofu.

Clams, mussel, shrimp, and scallop in a soy dashi broth.

Tempura shrimp and vegetables in a dashi broth.

Served with tofu, veggies, and clear noodle.

Served with tofu, veggies, and clear noodle.

Curry soup with tofu, kabocha, pearl onions, celery, carrots, broccoli, sugar snap peas, cauliflower, zucchini, and mushrooms.

Made with a variety of mushrooms.

Mountain vegetables in a dashi broth.