Kazuma Sushi Menu

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

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

Refreshing, crisp ginger-flavored carbonated soft drink.

Brewed using freshly picked tea leaves so every sip is as sweet as the last.

Brewed using freshly picked tea leaves so every sip is as sweet as the last.

Italian bubbly refreshment with delicate carbonation, perfect for quenching your thirst.

Natural artesian water sourced from the pristine aquifers of Fiji, offering a pure and clean taste.

A classic Japanese carbonated soft drink, served in a unique glass bottle with a traditional marble stopper.

Tofu, seaweed, green onion, mushroom mix.

Seasoned Japanese style seaweed salad.

Mix green, cherry tomato, homemade dressing.

Assorted sashimi, mango, cherry tomato, spring mix with yuzu mango dressing, carpaccio.

Assorted sashimi, spring mix, caper and cherry tomato with garlic ponzu dressing.

Smoked salmon, spring mix, caper, cherry tomato, avocado with yuzu mango dressing, carpaccio.

Sliced salmon atop vinegared rice, traditionally served with a dab of wasabi. Two pieces per order.

Sashimi-grade yellowtail, also known as hon hamachi, delicately placed atop hand-pressed vinegared sushi rice. Typically includes two pieces.

Sashimi-grade albacore, lightly seared, served atop vinegared sushi rice, typically includes a touch of wasabi.

Hand-pressed sushi rice topped with barbecued freshwater eel, typically garnished with eel sauce.

Halibut (hirame) nigiri features thinly sliced halibut atop hand-pressed sushi rice, often accompanied by a touch of wasabi.

Sweet soy-marinated tofu skin, delicately wrapped around seasoned sushi rice, offers a simple yet satisfying nigiri experience.

Fresh mackerel served on a small bed of sushi rice.

Sliced octopus atop a small mound of sushi rice, often served with a dab of wasabi.

Salmon roe, or ikura, is delicately placed atop sushi rice, offering a burst of the sea with each bite.

Hand-pressed sushi rice topped with a slice of fresh scallop, typically served as two pieces per order.

Thinly sliced squid, traditionally served on top of hand-pressed sushi rice.

Boiled shrimp delicately placed atop hand-formed sushi rice, typically served in pairs.

Thinly sliced tai snapper, also known as sea bream, served on top of vinegared sushi rice.

Japanese-style sweet egg omelette, gently laid on a bed of hand-pressed sushi rice, typically served as two pieces.

Smoked salmon elegantly laid on top of hand-pressed sushi rice, typically served in pairs.

Yellowtail belly nigiri features succulent yellowtail belly atop a bed of vinegared sushi rice, typically served raw.

Halibut fin, lightly seasoned, served atop hand-pressed sushi rice, typically includes subtle accompaniments to enhance flavor.

Thinly sliced raw salmon, traditionally served to accentuate the fish's natural flavors.

Sliced raw Japanese amberjack, often accompanied by soy sauce, wasabi, and pickled ginger.

Thinly sliced albacore, typically served with a ponzu sauce and garnished with red onions and jalapeños.

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

Halibut sashimi, thinly sliced, often accompanied by condiments like soy sauce, wasabi, and pickled ginger.

Mackerel sashimi features thinly sliced, fresh mackerel, traditionally served without rice, highlighting its natural flavors.

Delicate beads of tobiko, offering a unique taste and texture experience.

Thinly sliced octopus, typically served without accompaniments, highlighting its natural taste and texture.

Salmon roe, also known as ikura, typically includes fresh, vibrant eggs with a distinct, rich taste, often served in its most natural form to highlight its unique flavor.

Thinly sliced raw scallops, typically served with a garnish to enhance the natural flavors of the seafood.

Thinly sliced squid, served as a traditional Japanese sashimi.

Shrimp sashimi (ebi) typically includes thinly sliced raw shrimp, presented without rice, often accompanied by traditional condiments.

Thinly sliced sea bream, traditionally served as sashimi, often garnished with delicate accompaniments to enhance its mild flavor.

Delicately Smoked Salmon, Perfectly Flavored for a Light, Satisfying Treat

Yellowtail nigiri, lightly seared, typically includes a delicate touch of ponzu sauce and a garnish of scallions over sushi rice.

Seared scallop nigiri, typically includes a lightly torched scallop atop sushi rice, often finished with a touch of teriyaki sauce and mayonnaise.

In: yellowtail, cilantro, asparagus. Out: yellowtail, micro green, garlic chips and carpaccio sauce.

In: tuna, salmon, yellowtail, crab, avocado. Out: cucumber, apple pear, tobiko and sesame mayo dressing.

In: shrimp tempura, crab, avocado. Out: baby scallop with unagi sauce.

In: spicy California roll, dried tomato. Out: salmon with spicy mayo and unagi sauce and spicy sauce on top.

In: California roll. Out: cream cheese and unagi sauce.

Eel, crab, cream cheese, avocado with unagi sauce and spicy mayo.

Deep fried spicy tuna roll with unagi sauce and spicy mayo.

Smoked salmon, cream cheese, jalapeño, avocado with unagi sauce and spicy mayo.

Sushi roll with fresh tuna and seasoned rice, wrapped in seaweed.

Avocado and crab. salmon tuna sliced lemon with unagi sauce and carpaccio.

Crispy tempura roll with crab, avocado, cucumber, topped with spicy mayo and eel sauce, garnished with radish slice and parsley.

Fresh tuna mixed with spicy sauce, rolled with cucumber and rice, wrapped in seaweed.

Yellowtail and cucumber, typically mixed with spicy mayo and topped with sesame seeds.

Tender scallops mixed with spicy sauce, complemented by fresh cucumber and shiso leaves, wrapped in nori with seasoned sushi rice.

Creamy avocado, fresh salmon, and smooth cream cheese wrapped in seasoned sushi rice and nori.

Tender eel wrapped with fresh cucumber and sushi rice, finished with a savory sauce.

In: shrimp tempura, cucumber, avocado, crab. Out: tempura flakes, spicy mayo, unagi sauce.

In: crab tempura, avocado, cucumber, crab. Out: soy pepper, tobiko, unagi sauce.

In: eel, crab, cucumber. Out: avocado wrapped unagi sauce.

In: California roll. Out: tuna, salmon, yellowtail albacore, shrimp.

In: shrimp tempura, apple. Out: tuna, salmon, mango, micro green with honey balsamic.

In: mango, spicy crab. Out: salmon, avocado, tempura flake with unagi sauce and spicy mayo.

In: salmon, avocado. Out: salmon, micro green, seasoned chopped salmon.

In: deep fried salmon, avocado, cucumber. Out: salmon, sliced lemon, golden raisin, unagi sauce and carpaccio.

Spicy. In: deep fried onion, spicy crab. Out: mixed chunky fish with spicy sauce, almond, sweet potato, unagi sauce.

Spicy. In: shrimp tempura, cucumber. Out: spicy tuna, spicy crab, albacore, avocado, sliced serrano pepper with spicy sauce.

Spicy. In: spicy albacore, cucumber, cilantro. Out: albacore, serrano sweet potato with carpaccio, unagi sauce and sriracha.

Spicy. In: spicy tuna, cucumber. Out: tuna, salmon, sweet potato flake, serrano pepper with sweet and spicy sauce.

In: crab, shrimp tempura, avocado. Out: salmon, apple puree, coconut flake.

In: tuna, avocado. Out: tuna, tobiko, creamy tuna.

In: spicy tuna, cucumber. Out: tuna, tobiko, scallion with carpaccio sauce.

In: soft shell crab, cucumber. Out: spicy tuna, avocado with spicy mayo salsa.

In: crab, avocado. Out: spicy tuna, deep fried with spicy mayo and unagi sauce.

In: shrimp tempura, cucumber. Out: eel, avocado, spicy tuna, tobiko, scallion and unagi sauce.

Whole cooked. In: shrimp tempura, cucumber. Out: eel, avocado and unagi sauce, sesame.

Whole cooked. In: crab tempura, avocado. Out: eel, almond with spicy mayo and unagi sauce.

Whole cooked. In: shrimp tempura, crab avocado. Out: shrimp, butter garlic, lemon juice, sauce.

Whole cooked. In: crab meat, avocado. Out: softshell crab, spicy mayo, unagi sauce, tobiko, green onion.

Whole cooked. In: shrimp tempura, cucumber. Out: spicy crab, avocado, cooked shrimp with spicy mayo and unagi sauce.

Whole cooked. In: crab, avocado, shrimp. Out: tempura baby langoustine, tobiko, scallion spicy mayo, unagi sauce, siracha.

In: shrimp tempura, cucumber pickle. Out: tuna, sweet potato flake, micro green, truffle oil, yuzu alioli sauce

In: shrimp tempura, crab meat, avocado. Out: seared scallop, serrano pepper, spicy mayo, unagi sauce, sesame seed.

Avocado-topped sushi roll drizzled with a creamy orange sauce, featuring a blend of fresh ingredients inside.

In: soft shell crab, cucumber pickle Out: tuna, salmon, yellowtail, avocado,spicy mayo, carpaccio, sweet potato flake

In: shrimp tempura, crab meat, avocado. Out: seared dice tuna, spicy mayo, avocado, unagi sauce, tobiko.

In: shrimp tempura, crab meat, avocado. Out: tuna, salmon, hamachi, spicy mayo, unagi sauce, tobiko, green onion with fire.

Inari seasonal tofu skin.

Green mussel, squid, shrimp, scallop and vegetable.

Marinated sliced beef sirloin.

Sautéed fresh seafood and vegetables.

Deep fried tofu served with tempura, sauce: include fish flakes.

Sliced avocado atop sushi rice, rolled with seaweed and drizzled with a light sauce.

Fresh cucumber wrapped in seasoned sushi rice and nori seaweed.

Seasoned tofu skin wrapped in sushi rice and seaweed.

Cucumber, avocado, yamagobo, tamago, kampyo.

In: mix vegetable tempura. Out: soy pepper.

Served with miso soup salad and rice.

Served with miso soup salad and rice.

Stir fried spicy marinated slices of pork belly with Korean style chili sauce.

Stir fried marinated slices of pork belly with Japanese style ginger soy sauce.

Deep fried premium pork sirloin cutlet with homemade katsu sauce.

Deep fried chicken thigh cutlet with homemade katsu sauce.

Shrimp and vegetable tempura.

10 pieces of chef's choice daily premium fish nigiri sushi

10 pieces of chef's choice of premium fish sashimi

Chef's choice sashimi over sushi rice with Japanese pickles and tamago.

Salmon, seasoning sushi rice, ikura, micro green, fresh wasabi.

Diced fresh salmon mixed with seaweed salad and spicy sauce.

Sliced salmon, mandarin orange, yuzu tobiko, ponzu, lemon oil, sea salt, micro green.

Tuna, salmon, yellowtail, halibut or tai snapper

Special seasoned fish - mix served with lightly fried gyoza skin chips.

Seared albacore, fried onion with carpaccio sauce and butter garlic sauce, micro green.

Spicy. Sautéed edamame with garlic butter and kenji seasoning.

Deep- fried pork and vegetable dumplings.

2 pieces shrimp and 5 pieces vegetable.

Japanese style chicken nugget with jalapeño tartar sauce.

Deep fried squid leg with jalapeño tartar.

Deep fried tofu with tempura sauce and katsu flake green onion, nori, daikon.

Lightly fried prime soft shell cab with kenji onion salsa.