Kamiza Japanese Cuisine Menu

Thinly sliced seared tuna with ponzu sauce.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Tuna, salmon, white tuna and Ebi.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Tuna, salmon, white tuna.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Tuna mixed with cucumber, avocado, crabmeat, tobiko, tempura flakes, mango, and spicy mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Steamed chicken dumpling.

Soybean in pod.

Two salmon, two salmon belly, two spicy salmon sushi with tobiko and scallion.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Salmon belly with cucumber, avocado, tobiko, spicy mayo, and scallion.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy tuna and white tuna with tempura flakes topped with tuna, white tuna, tobiko, and scallion\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy tuna maki with tempura flakes topped with tuna, tobiko scallion and spicy mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Salmon, tobiko, scallion, tempura flakes, spicy mayo, topped on California maki.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Cooked salmon maki with cucumber, avocado topped with eel, avocado, tobiko and eel sauce.

Crabmeat tempura and cucumber maki topped crabmeat, tempura flakes, tobiko and spicy mayo.

Crabmeat tempura, cucumber, avocado maki topped with fresh mango, shrimp and eel sauce.

Spicy salmon maki topped with torched salmon, avocado and ikura.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy scallops maki topped with scallops, multi-color tobiko, and scallion.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Eel and sweet potato tempura maki, topped with avocado, mango, cream cheese, tobiko with eel sauce.

Shrimp, crabmeat, avocado, tobiko, topped California maki with eel sauce.

Fried bean curd, Tamago, cucumber, avocado, shrimp, crabmeat, pickled radish, mushroom.

Shrimp tempura, Kani tempura, sweet potato tempura, tobiko, cream cheese with eel sauce.

Chicken katsu, California maki or spicy tuna maki, seaweed salad, white rice.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Beef Teriyaki, California maki or spicy tuna maki, seaweed salad, white rice.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Salmon teriyaki, spicy salmon maki or salmon avocado maki, seaweed salad, white rice.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Tuna teriyaki, spicy tuna maki or tuna avocado seaweed salad, white rice.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

General Gao's chicken, California maki or spicy tuna maki, seaweed salad, white rice.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Two spicy tuna maki, two spicy salmon maki, two spicy white tuna maki, two California maki, one shrimp tempura maki, one unagi maki, one tuna maki, one salmon maki.

Two spicy tuna maki, two spicy white tuna maki, two California maki, two Alaska maki, one spider maki, one shrimp tempura maki, two tuna sushi, two salmon sushi, two yellowtail sushi, two eel sushi, two shrimp sushi, two white tuna sushi.

Four shrimp sushi, four eel sushi, two tuna sushi, four white tuna sushi, four red snapper sushi, two salmon sushi, six tuna sashimi, six salmon sashimi, two spicy tuna maki, two spicy salmon maki, two California maki, one spider maki, one shrimp tempura maki.

Miso soup with assorted seafood and egg.

Seaweed salad typically includes marinated seaweed, often garnished with sesame seeds and served with a light dressing.

With spicy mayo.

With ginger dressing.

With crabmeat, cucumber, tobiko, and mayo.

Octopus, scallop, tobiko, crab meat, lettuce, and mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Chef’s choice of 10 pieces of sushi and eight pieces of spicy tuna maki.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Chef’s choice of 15 pieces of sashimi, served with rice.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Chef’s choice of 21 pieces of sashimi, served with rice.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Chef’s choice of sushi, sashimi, and maki, 42 pieces total. For two.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Two tuna, two salmon, two white tuna, two Ebi, two eels.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy tuna, spicy salmon, spicy white tuna.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Chef’s choice of sashimi over a bed of sushi rice.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy tuna, alaska, sweet potato tempura.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Kanikama sashimi or sushi options. Sashimi served as three pieces, sushi as two.

Sliced octopus, available as sashimi or sushi.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Cooked shrimp available as either sashimi (3 pieces) or sushi (2 pieces).

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Unagi, offered as either sashimi with three pieces or sushi with two, cooked eel delicately presented.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Sliced surf clam offered as sashimi with 3 pieces or sushi with 2 pieces.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Flying fish roe, available as sashimi or sushi.

Tamago, delicate egg omelet, available in sashimi (3 pieces) or sushi (2 pieces) options.

Fried bean curd, available in sashimi (3 pieces) or sushi (2 pieces) options.

Masago (smelt roe) sashimi or sushi, served in sets of three or two pieces respectively.

Smelt roe or quail egg.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Cooked scallop, tobiko, spicy mayo.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Sliced pickled radish wrapped in sushi rice and seaweed.

Pickled plum, cucumber, shiso leaf.

Sliced avocado wrapped with sushi rice and seaweed.

Cucumber, avocado, lettuce.

Kani maki features crabmeat wrapped in sushi rice and nori, typically prepared in roll form.

A tamago maki features a sweet egg omelet and sushi rice, delicately wrapped in nori.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Yellowtail, scallion.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Fatty tuna, scallion.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Eel, cucumber, avocado.

Salmon, cucumber, avocado.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Smoked salmon, cucumber, avocado.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Crabmeat, cucumber, avocado.

Crispy salmon skin, typically wrapped with sushi rice and nori, often includes cucumber and scallions, finished with a drizzle of eel sauce.

Tuna, cucumber, spicy mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Salmon, cucumber, spicy mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Yellow-tail, cucumber, spicy mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Soft shell crab, cucumber, tobiko, spicy mayo.

Shrimp tempura, cucumber, tobiko, spicy mayo.

Cooked salmon, cucumber, spicy mayo.

Screaming roll, topped w/tobiko, Kani, scallop, spicy mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Unagi maki topped avocado with eel sauce.

Cream cheese, smoked salmon, cucumber.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

California roll topped with tuna, salmon, white tuna.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Kani, tobiko, cucumber, tempura flakes, spicy mayo.

Fatty tuna, cucumber, spicy mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

White tuna, cucumber, spicy mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Shrimp tempura, tobiko, Kani, eel, lettuce, and spicy mayo.

Spicy salmon roll topped salmon.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy white tuna roll topped white tuna.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Sweet potato tempura encased in sushi rice and nori, typically accompanied by a drizzle of eel sauce.

With cucumber and avocado.

With cucumber, avocado, egg omelet.

With cucumber, avocado.

With cucumber, avocado.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

With cucumber, spicy mayo.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

With cucumber, avocado, scallion.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Avocado, sushi rice, and nori typically rolled into bite-sized pieces.

Eel maki with avocado, rice, and seaweed, typically topped with rich eel sauce.

Spicy salmon, red cabbage, cucumber, jalapeño, seaweed salad, avocado, red bell pepper and tobiko on top of a bed of sushi rice.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy tuna, red cabbage, cucumber, jalapeno, seaweed salad, avocado, red bell and tobiko on a bed of sushi rice, served with spicy mayo and unagi sauce on the side.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Salmon, red cabbage, cucumber, mango, scallion, avocado, red bell pepper on top of a bed of sushi rice, served with wasabi mayo and mango sauce on the side.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Tuna, red cabbage, cucumber, seaweed salad, avocado, red bell pepper and tobiko on top of a bed of sushi rice, served with spicy mayo and unagi sauce on the side.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy Korean tuna, edamame, red bell pepper, sweet corn, red cabbage, kimchi, scallion and sesame seed on top of a bed sushi rice, served with spicy Korean sauce on the side.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Edamame, red onion, cucumber, red bell pepper, sweet corn, avocado and mixed greens on top of a bed of sushi rice, served with ginger dressing on the side.

Mixed crabmeat, tobiko, tempura flakes, spicy mayo with red cabbage, cucumber, avocado, edamame on top of a bed of sushi rice, served with eel sauce on the side.

Spicy tuna, spicy white tuna, red cabbage, cucumber, avocado, red onion, tobiko and edamame on top of a bed of sushi rice, served with eel sauce and spicy mayo on the side.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Spicy tuna, tempura flakes, red cabbage, cucumber, avocado, red onion, tobiko and edamame on top of a bed sushi rice, served with eel sauce on the side.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Beef teriyaki typically includes thinly sliced beef, glazed with teriyaki sauce.

Deep-fried tofu typically includes teriyaki sauce and may be accompanied by vegetables.

Tuna, salmon, or red snapper with teriyaki sauce.

Breaded fish fillet, deep-fried and typically served with a side of katsu sauce.

Stir-fried udon noodles with beef, typically includes a mix of vegetables and a savory sauce.

Stir-fried udon noodles typically include a mix of seafood such as shrimp, scallops, and crab meat, complemented by assorted vegetables.

Stir-fried udon noodles with a mix of assorted vegetables, typically includes a savory sauce.

Wok-fried rice featuring beef, eggs, and a mix of peas, carrots, and onions, seasoned with soy sauce and hints of garlic.

Seafood fried rice typically includes a mix of shrimp, scallops, squid, and mussels, combined with eggs, onions, carrots, and green onions, all stir-fried with rice.

Stir-fried rice with a variety of vegetables typically including peas, carrots, and broccoli, mixed with egg.

Creamy mayonnaise blended with a spicy element, typically sriracha, to create a rich and tangy sauce.

A side of ginger dressing, typically consists of a blend of fresh ginger, oil, and vinegar, often accompanied by hints of garlic and soy sauce.

A rich, sweet, and savory sauce, commonly used to enhance sushi dishes.

Perfectly steamed sushi-grade rice, subtly seasoned for an authentic taste.

Light and fluffy white rice.

Two pieces per order. Green tea or mango.

Oi Ocha Milk Tea is a blend of traditional Japanese tea and milk, offering a smooth and comforting taste.

The cold, refreshing, sparkling classic that America loves.

The cold, refreshing flavors of lemon and lime, perfectly blended.

Pure and refreshing bottled water.

Refreshing, crisp ginger-flavored carbonated soft drink.

Bubble Tea typically includes a sweetened tea base mixed with milk or fruit flavors, complemented by chewy tapioca pearls.

A crisp, refreshing taste you know and love with zero calories.