KA Sushi Menu

Yellowtail, spicy tuna, sweet chilli sauce, yuzu tobiko.

Snow crab, salmon, bluefin tuna, yellowtail, escolar, shrimp cucumber, avocado.

Spicy tuna, cucumber, celery, rice pearls, fried onions, green onions.

Sake/salmon nigiri consists of sushi-grade salmon atop hand-pressed sushi rice, typically served in two pieces.

Togarashi, cucumber.

Shrimp tempura, cucumber, kani, spicy mayo, unagi sauce.

Soft-shell crab, cucumber, masago, spicy mayo.

King oyster mushroom, typically seasoned and served atop vinegared rice, embraced by a strip of nori.

Kaiware nigiri features daikon radish sprouts atop a small ball of vinegared rice, typically wrapped with a strip of nori.

Flounder, wasabi oil, shiso, radish, barley, ponzu.

Cilantro, pickled Thai peppers, garlic chips, ponzu, orange oil.

Lemon basil emulsion, radish, cucumber, tomatoes, cilantro.

4 shrimp chips, bluefin tuna, chilli, Parmesan, onions, soy tobiko, cilantro.

Basil, jalapeño, mayo, togarashi.

Chicken skin, sriracha, cilantro, lime.

Silken tofu, bonito flakes.

Fried leeks, red cabbage, balsamic reduction.

Fried, miso glaze.

Asparagus, beet, onion, eggplant, sweet potato.

Marinated seaweed, onions, cucumbers, pickled radish.

Mixed greens, tomatoes, red onions, ginger miso or yuzu vinaigrette.

Teriyaki, scallions, garlic chips, rice pearls.

48-Hour miso marinated yellowtail collar.

Salmon, teriyaki, lotus, cedar smoked.

Tiger shrimp, miso butter, ciabatta.

Grilled octopus, yuzu vinaigrette.

Whole grilled squid, teriyaki, chilli miso.

Toasted bread, Wagyu fat, poached egg, chimichurri.

Five spice duck confit, scallions, foie Gras, poached egg.

Wagyu, negi, ciabatta.

Pork belly, bacon cream cheese, chicharrones, pickled onions.

Angus beef, scallions, avocado, teriyaki.

Wagyu short rib, asparagus, chimichurri, habañero salsa.

Seared tuna with a hint of peppercorn, typically includes sushi rice. This nigiri may contain raw fish.

Bluefin tuna, chilli, onions, Parmesan, soy tobiko, cilantro.

Barley dust.

Ponzu, Thai chilli.

Yellowtail nigiri features thinly sliced yellowtail atop a small mound of vinegared sushi rice, typically served in pairs.

Ponzu, kizame wasabi.

Olive oil, salt, lemon zest.

Mandarin, celery, tobiko.

Truffle aioli, soy tobiko.

Sake/salmon nigiri consists of sushi-grade salmon atop hand-pressed sushi rice, typically served in two pieces.

Sake toro nigiri features thinly sliced salmon belly atop a small mound of hand-pressed sushi rice, typically accompanied by a touch of wasabi.

Smoked salmon elegantly placed on top of hand-pressed sushi rice, typically served as two pieces.

Thai chilli, lemongrass, garlic, salt.

Thinly sliced tuna, encrusted with cracked peppercorns, typically includes a ponzu sauce for dipping.

Barley dust.

Ponzu, thai chilli.

Hama-hara sashimi typically consists of thinly sliced raw fish, served without rice, often accompanied by traditional garnishes such as daikon radish, wasabi, and soy sauce.

Ponzu, kizame wasabi.

Olive oil, salt, lemon zest.

Mandarin, celery, tobiko.

Truffle aioli, soy tobiko.

Thinly sliced fresh salmon, typically served raw, highlighting its natural taste and texture.

Sake-toro sashimi typically includes thinly sliced salmon belly, known for its higher fat content, offering a rich and smooth texture.

Delicately sliced smoked salmon sashimi, garnished with a decorative green leaf.

Akami sashimi consists of lean cuts of bluefin tuna, often served in thin slices to highlight its texture and taste.

Otoro sashimi features the highly prized fatty portion of the tuna belly, typically served in thin slices to highlight its rich texture and taste.

Thai chilli, lemongrass, garlic, salt.

Thinly sliced, cooked freshwater eel, typically served with a drizzle of unagi sauce and a sprinkle of sesame seeds.

Served raw with deep-fried shrimp head.

Yuzu ume.

Spicy or nah.

Blue crab over sushi rice, often accompanied by a slice of nori seaweed, presenting a simple yet elegant nigiri option.

Uni (sea urchin) nigiri features a delicate topping of creamy sea urchin over a bed of seasoned sushi rice, often accompanied by a hint of wasabi.

Sea urchin and fatty tuna belly atop sushi rice, combining the creamy texture of uni with the rich flavor of otoro in a traditional nigiri form.

Served raw with deep-fried shrimp head.

Yuzu ume.

Spicy or nah.

Japanese uni sashimi typically includes fresh sea urchin, prepared raw to showcase its natural flavors and creamy texture, served as a delicacy.

Uni sashimi typically includes fresh sea urchin, often appreciated for its unique taste and creamy texture, served raw.

Ponzu, kizame wasabi.

Wagyu, quail egg, soy butter, cherry reduction.

Spicy salmon, cucumber, seared escolar, soy tobiko, shiso mint dressing.

Snow crab, bluefin tuna, avocado, caviar, tare sauce.

Smoked escolar, salmon, avocado, jalapeño cream cheese, asparagus tempura, habanero masago.

Fatty tuna, negi, shiso.

Yellowtail, tomatillo, cilantro, salsa Verde, garlic, soy paper.

Unagi, cucumber, avocado, unagi sauce, sesame seeds.

Soft-shell crab, kewpie, unagi, cucumber, sesame seeds.

Snow crab, salmon, bluefin tuna, yellowtail, escolar, shrimp cucumber, avocado.

Peppered tuna, basil, wasabi mayo, avocado.

Spicy tuna, cucumber, celery, rice pearls, fried onions, green onions.

Kani tempura, avocado, seared beef Wagyu, pickled Thai peppers.

Tempura soft-shell crab and asparagus, blue crab, soy tobiko, green onions torched spicy mayo.

Smoked escolar, salmon, jalapeño, avocado, habañero masago.

Shrimp tempura, cucumber, kani, spicy mayo, unagi sauce.

Soft-shell crab, cucumber, masago, spicy mayo.

Cucumber, spicy mayo, masago, kaiware.

Smoked salmon, avocado, cream cheese.

Togarashi, cucumber.

Togarashi, cucumber.

Fresh avocado slices rolled in seaweed and sushi rice, a vegetarian delight.

Crisp cucumber wrapped in seaweed and rice, a refreshing vegetarian sushi option.

Snow crab, cucumber, and avocado, typically wrapped in rice and seaweed.

Fresh salmon rolled with rice and seaweed, a classic sushi delight.

Succulent Yellowtail in a Crispy Seaweed Wrap, Enhanced with Subtle Rice Flavors

Yellowtail mixed with spicy mayo, cucumber, and scallions, wrapped in seaweed and rice.

Smoked salmon, cream cheese, and jalapeño, typically wrapped in soy paper and prepared tempura style.