Jin Sho Menu

Traditional style miso soup crafted from our dashi and softened miso paste.

Delicate rolls filled with crab, creamy avocado, and crisp cucumber, wrapped in seasoned sushi rice and seaweed.

One of our most popular appetizers!Yellow Tail sashimi covered in Garlic and Jalapeño served w/ Yuzu Soy.

Shrimp Tempura & Asparagus

One of our most popular appetizers!Sweet fresh corn tempura sprinkled with Matcha Salt.

5 nigiri accompanied with our Jin-Sho-style Spicy Tuna Roll. Nigiri will consist of tuna, salmon, yellowtail, and 2 of the freshest fish chosen by our chefs.

Assorted sliced fish over sushi rice. (Assortment of fish may vary on the day.)

Eel, Avocado, Shrimp Tempura

Tender slices of salmon atop vinegared rice, accompanied by pickled ginger and a dollop of wasabi.

Cooked soybean served sprinkled with salt.

Fresh salmon and avocado wrapped in sushi rice and seaweed.

One of our most popular appetizers!Sweet fresh corn tempura sprinkled with Matcha Salt.

Cooked soybean served sprinkled with salt.

8pc of Shrimp Tempura with spicy mayo on the side.

Japanese fried chicken - a classic dish consisting of tender and tender chicken thighs.

Grilled Yellowtail Collar

2 Shrimp & 4 kinds of vegetable battered in our light and airy tempura batter fried to perfection. Served with our handcrafted Tempura broth.

Grilled bluefin tuna cheek, typically accompanied by a light ponzu sauce.

5 kinds of Vegetable Tempura.

garlic, ginger and sesame seed on white fish soaked in yuzu soy sauce and lightly cook with hot sesame oil.

Shrimp fried to perfection with our light and airy tempura batter.

A variation of our signature Yellowtail Jalapeno using Salmon! Thinly sliced sashimi garnished with garlic, cilantro, and jalapeno served with our unique yuzu-soy sauce.

garlic, ginger and sesame seed on white fish soaked in yuzu soy sauce and lightly cook with hot sesame oil.

Organic mix green with black pepper seared Tuna come with onion soy dressing on the side

Our signature dish in a appetizer format (No Rice / Salad compared to the Bento Version)

Delicately fried tofu with an airy crunch covered in our handcrafted Tempura broth. Garnished with scallion, spicy radish, seaweed, and nameko mushrooms.

Organic mixed greens with your choice of onion soy dressing , miso dressing, or ginger dressing. A simple yet popular dish due to our hand-made dressing.

Slow cooked chicken breast that has been grilled to finish with organic mix greens (with choice of dressing).

deep fried soft shell crab with organic mix greens, come with spicy lemon dressing

seared Tuna with black pepper, organic mix greens, choice of dressing

Grilled Chicken with our original Jin Sho style teriyaki sauce. Comes with a side of seasoned rice and salad with onion soy dressing

Processing accentuates natural marbling for notably tender and juicy beef. Choice of Jin Sho teriyaki sauce or onion soy vinaigrette. Comes with a white rice and mix greens.

Vegetarian. 6-7 kinds of vegetable battered in our light and airy tempura batter fried to perfection. Served with our handcrafted Tempura fish broth, seasoned rice, and salad with onion soy dressing.

Grade A5 marbled thin sliced Wagyu served over rice made with handcrafted yaki-niku sauce. Grade A5 is the absolute highest quality of beef globally.

Japanese fried chicken - a classic dish consisting of tender and juicy chicken thighs. Comes with a side of seasoned rice and salad with onion soy dressing

Grilled wild salmon serviced with a bed of rice and nori.

3 Shirmp & 4 kinds of vegetable battered in our light and airy tempura batter fried to perfection. Served with our handcrafted Tempura broth, seasoned rice, and salad with onion soy dressing.

5 nigiri accompanied with our Jin-Sho-style Spicy Tuna Roll. Nigiri will consist of tuna, salmon, yellowtail, and 2 of the freshest fish chosen by our chefs.

Assorted sliced fish over sushi rice. (Assortment of fish may vary on the day.)

Sushi Omakase 10pc with Toro/scallion Roll includes Oh Toro, Uni from Japan and Botan Prawns

8 Piece Nigiri Omakase selected by our chef. The best fishes of the day. We can modify our selection based on allergies but we cannot take requests to include certain fish.

Limited Quantity

Chu Toro, Bluefin Tuna, Kanpachi, Sockeye Salmon, Salmon, Hotate, (contents subject to change)

Tuna, Salmon, Yellowtail, Hirame, Saba, Tako (contents subject to change)

Tender slices of salmon atop vinegared rice, accompanied by pickled ginger and a dollop of wasabi.

Five pieces of yellowtail sashimi, typically served with fresh garnishes.

Salmon, Spicy Tuna, Crunch Tempura bits baked with Spicy Mayo!

Shrimp Tempura & Asparagus

Eel, Avocado, Shrimp Tempura

Tender fatty tuna with fresh scallions, wrapped in seasoned rice and nori.

Spicy Tuna with Tempura Bits and Spicy Yellowtail on top

Tuna, Salmon, Albacore, Crab, Avocado, & Crunch Tempura Bits!

Delicate rolls filled with crab, creamy avocado, and crisp cucumber, wrapped in seasoned sushi rice and seaweed.

Fresh salmon and avocado wrapped in sushi rice and seaweed.

Soft Shell Crab Tempura, Avocado, Masago, Cucumber, Kaiware

Eel and avocado roll typically includes eel sauce and sesame seeds.

Chopped yellowtail mixed with spicy mayo, cucumber, and green onion.

Fresh tuna and creamy avocado rolled in seaweed and rice.

Fresh salmon and cucumber wrapped in sushi rice and seaweed, typically topped with furikake.

Vegetarian.

Fresh salmon, cucumber, and spicy mayo.

Fresh and flavorful sushi roll filled with a delicious combination of crispy vegetables.

Grilled eel and fresh cucumber wrapped in seasoned rice and seaweed.

Shrimp tempura, avocado, and sesame seeds wrapped in sushi rice and seaweed, typically drizzled with chili mayo.

Tuna (Maguro)

Traditional Japanese pickled daikon in sushi roll form.

Vegetarian. Cucumber with Shiso Leaf, a delicious, fresh combo!

Grilled Salmon Skin, Avocado, Masago, Cucumber, Scallion, KaiwareWrapped up by thinly sliced cucumber

Spicy Tuna, Eel, Avocado with Crunchy Tempura inside!

Eel (Outside) | Real Crab & Cucumber (Inside)

Nori (dried seaweed), sushi rice, spicy tuna, cucumber, and ponzu sauce.

Cocktail shrimp, cucumber, sesame seeds, nori, and sushi rice.

Pickled plum paste and shiso leaf wrapped in sushi rice and nori.

Fermented soy beans wrapped in sushi rice and seaweed.

Salmon, Eel, Kanpyo, Avocado with Crunchy Tempura Bits

Calabash marinated in sweet soy sauce, wrapped in rice and seaweed.

This toro is Bluefin Tuna from Kyushu Japan. Toro is the fatty part of the tuna and these pieces will melt in your mouth! The 'Oh' designates the fattiest part of the Tuna.

This toro is Bluefin Tuna from Kyushu Japan. Toro is the fatty part of the tuna and these pieces will melt in your mouth! The 'Chu' designates the medium fatty part of the Tuna.

Extremely rare. Normally called Akamutsu but because their throat is black colored they are called 'Nodoguro' (Black Throat). In English they are called Black Throat Seaperch. They have white meat that is more tender and fatty.

Alfonsino

Salmon Caviar marinated in our handcrafted soy sauce

(Sake Toro)

(Hamachi)

(Hamachi Toro)

White Trevally

(Sake)

garlic soy marinaded bluefin toro then lightly seared

(Unagi)

Amber Jack

A5 grade Wagyu Ribeye from Miyazaki Japan. salt and pepper lightly seared

Japanese Red Snapper

(Scallop)

Bluefin Tuna from Kyushu Japan

Firefly Squid

snow crab

Sweet layered egg omelette with vinegared rice, wrapped in seaweed.

Tender slice of albacore atop a bed of vinegared rice.

Bluefin Hoho is the 'cheek' portion of the fish. A 300lbs Tuna holds only 12oz of this portion of the fish (or 0.25%). The texture is similar to beef tataki. At Jin Sho we proudly serve this extremely rare dish with grated garlic and scallion.

(Gindara)

(Mackerel)

Bright orange capelin roe wrapped in seaweed and sushi rice.

Fluke

Octopus (cooked)

sushi rice covered by sweet soy taste fried bean card

Soy-marinated Hon-maguro (Bluefin Tuna) imported from Kyushu, Japan. The term 'Zuke' in sushi refers to 'marinated in soy sauce'. At Jinsho we marinate the fish in our handcrafted soy-sauce blend and adjust the length of time according to each fish. The chefs recommend enjoying this piece with no soy sauce.

Kegani is called 'Hairy Crab' or 'Horse Hair Crab' due to the shell being covered in gold colored hair. Despite its odd sounding name the crab is considered one of the most premium and delicious species of crab. The crab itself is relatively small but with a sweet, dense, and rich flavor. The kegani is often best during the winter.

shrimp

King Salmon, Chinook Salmon

Arctic Char from Island

Sweet shrimp consumed raw and has a sweet taste (unlike the regular Ebi)

boil snow crab

Udon w/fish broth soup, shrimp tempura, chicken, poached egg, spinac, and scallions.

Udon noodles in a dashi broth with soy sauce and sake sauce.

Buckwheat noodles in a light dashi broth, typically garnished with scallions and nori.

Cold udon noodles served with shrimp and vegetable tempura, accompanied by a dipping sauce.

buckwheat noodle in hot fish broth with oven roasted Canadian duck

Cold buckwheat noodle with Shrimp & Vegetable Tempura

buckwheat noodle in hot fish broth with oven roasted Canadian duck

Light and fluffy white rice.

Spicy Mayo, Miso Dressing, Onion Soy Vinaigrette (House Dressing), Ginger Dressing, Ponzu, Yuzu Soy (Yellowtail Jalapeño Sauce), Teriyaki, Eel Sauce.

An elegant daiginjo named after the fresh, clear liquid collected drop by drop from cotton bags filled with moromi, or sake mash. Its clean and beautiful flavor will remind you of the coldest day in winter.

Extremely Limited Release sake:A junmai daiginjo named after Kokuryu’s founder, Nizaemon uses every precious drop from the moromi, collected in 18-liter tobin bottles and matured using Kokuryu’s original method. The result is a sake with rich and elegant flavor.

Extremely Limited Release sake:Years of gentle maturation at low temperatures bring this junmai daiginjo to unparalleled mellowness and fullness of flavor. You’d expect nothing less from a sake that bears Kokuryu’s original name.

Green Ridge - Primal Strength - Brisk & clean, with an engaging lift at first sip. Experience the vibrant flavors of Spring Zest, an unpasteurized nama sake. The first sip delivers a noticeable lift, followed by a pleasant tartness and a brisk finish. Its lively taste pairs perfectly with spicy foods, making it a versatile and refreshing choice.

Experience a contemporary rendition of the traditional kimoto style with Eternal Elegance. Achieved through meticulous blending and aging, this sake presents a soft yet poised first sip, followed by a rich body and deep flavor. Enhanced by a subdued, elegant aroma, it embodies a masculine daiginjo expression, offering a refined and sophisticated tasting experience.

Fair Maiden - A truly light sake with sweetness, delicacy, & finesse. Crafted from a specialty rice grown exclusively in Miyagi Prefecture, Kura no Hana offers an airily light profile with a delicate hint of anise. Its smooth texture and gentle aroma extend a demure invitation to the refined world of sake enjoyment, making it a perfect choice for those seeking elegance and subtlety in their sake experience.

A refined sake with a clean, crisp taste and subtle fruit notes. Enjoy its smooth, balanced profile that pairs well with a variety of dishes.

Indigo - Robustly clean with rich, elegant flavor hues. Indigo Essence embodies a robustly clean profile with rich, elegant flavor hues. Much like indigo dyers who strive for vivid, deep color, this sake mirrors those qualities. It perfectly expresses the “taste” rather than “aroma” style of ginjo sake-making, offering a refined and vivid experience for the palate.

Highly acclaimed in overseas markets and awarded Champion Sake at the International Wine Challenge (IWC) in London, Dewazakura Ichiro Junmai Daiginjo stands out with its high level of rice polishing and low-temperature fermentation. This sake offers a fruity aroma and smooth flavor, making it ideal for newcomers to sake. It also serves as a great pairing sake for regular sake drinkers. Best enjoyed chilled or at room temperature, Dewazakura Ichiro is a versatile choice for any occasion.

Festival of Stars - Dry, crisp, & effervescent: an exhilarating sake for champagne lovers. Tobiroku is a sparkling sake, produced through secondary fermentation in the bottle, much like champagne. Crisp and dry with a lively effervescence, it’s a refreshing companion for any occasion.

Indulge in the ultimate Nigori experience with Summer Snow, a deluxe label for true enthusiasts. Coarsely filtered, undiluted, and unpasteurized, this sake offers an authentic 'fresh-from-the-vat' taste. The aroma of fresh-cut hay and grapes invites you into a luscious carnival of flavors. With a gentle viscosity, it delights the palate with a full rush of melon and cotton candy, finishing on a dry, subtle note. Visually resembling egg drop soup or a snow globe, its dramatic appearance matches its rich and creamy taste from start to finish.

Nine-Headed Dragon- Full-bodied but clean tasting, with a dry finish.