Kenji Sushi Menu

In: spicy scallop, cucumber Out: salmon, avocado, tobiko, spicy mayo & unagi sauce

In: Spicy salmon, unagi, cucumber Out: salmon, jalapeno, nut, spicy mayo & unagi sauce

In: shrimp tempura, cucumber. Out: spicy tuna, spicy crab, albacore, avocado, sliced jalapeño with spicy sauce. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: avocado, crab. Out: salmon, tuna, sliced lemon with unagi sauce. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: crab, asparagus, avocado out: real king crab mix, tobiko, scallion, torched with a creamy sauce. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: deep fried salmon, avocado, cucumber. Out: salmon, sliced lemon, macadamia nut with unagi sauce & carpaccio. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: spicy tuna, cucumber out: tuna, tobiko, scallion with carpaccio sauce. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: tuna, avocado. Out: tuna, tobiko, scallion, spicy tuna. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: soft shell crab, asparagus, cucumber Out: spicy tuna, tempura flake, spicy mayo & unagi sauce

In: crab, avocado, shrimp tempura out: tempura baby langoustine, tobiko, scallion, spicy mayo, unagi sauce, sriracha. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: spicy hamachi, unagi, cucumber Out: hamachi, avocado, tobiko & carpaccio sauce

In: crab tempura, avocado out: eel, avocado, macadamia nut with spicy mayo and unagi sauce.

In: spicy tuna, shrimp tempura, cucumber Out: albacore, tuna, avocado, spicy mayo & unagi sauce

In: salmon, avocado Out: Scallop, tobiko, lemon slice & carpaccio sauce

In: shrimp tempura, cucumber out: eel, avocado, spicy tuna, tobiko, scallion and unagi sauce. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: salmon, avocado. Out: salmon, micro green, seasoned chopped salmon. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: crab, avocado; out: spicy tuna, deep-fried unagi with spicy mayo and unagi sauce. (Cooked)

In: hamachi, salmon, avocado out: hamach, avocado, spicy mayo & unagi sauce

In: shrimp tempura, cucumber out: crab, spicy tuna with spicy mayo and unagi sauce. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: Shrimp tempura, crab meat, avocado & cucumber Out: spicy tuna, tempura flake, spicy mayo & unagi sauce

Spicy. In: deep fried onion, spicy crab. Out: mixed chunky fish with spicy sauce, macadamia nut, sweet potato, unagi sauce. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: Salmon, tuna & yellowtail. Out: soy paper, avocado, carpaccio sauce & spicy mayo

In: crab, avocado, shrimp tempura out: tempura baby scallop, tobiko, scallion, spicy mayo, unagi sauce, sriracha. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: spicy tuna, cucumber Out: Seared salmon, tempura flake, spicy mayo & unagi sauce

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

In: Salmon, tuna, yellowtail, crabmeat & avocado Out: Apple pear puree & tobiko, served with sesame mayo dressing Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: shrimp tempura, spicy tuna, cucumber Out: Mixed poke, tobiko, micro greens

In: mango, spicy crab. Out: salmon, avocado, tempura flake with unagi sauce and spicy mayo. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

El jimador blanco tequila / Hibscus flavor

Hennessey vs Cognac / Pineapple flavor

El jimador blanco tequila / Apple & hibiscus flavor

Beefeater 24 jin / melon & cucumber flavor

Rose wine / cherry flavor

Suntory toki whiskey / Bitter & sour flavor

Jim Beam

Vodka & Rum mixed / Citrus & tropical flavor

Tito's Vodka / Lychee flavor

Jim Beam

Bacardi white rum / Yuzu & siso flavor

Tito's vodka / Apple & hibiscus flavor

Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: crab tempura, avocado, cucumber, crab. Out: soy paper, tobiko, unagi sauce. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Yellowtail and scallion. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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

Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: California roll. Out: tuna, salmon, yellowtail, albacore, shrimp. Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

In: shrimp tempura & cucumber Out: eel, avocado, sesame seeds & unagi sauce

Consuming raw or undercooked meat poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

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

In: California roll. Out: salmon, scallion, unagi sauce.

In: spicy California roll. Out: salmon, dried tomatoes, spicy mayo, unagi sauce.

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

Assorted sashimi, chef's choice, served with rice, Japanese pickles & tamago, no substitution

Assorted premium sashimi, chef's choice

The sampler is full of our most popular 9 cold dishes selected by chief's

Assorted sashimi 12pc & nigiri 8pc

Assorted nigiri, chef's choice, no substitution

Toro, uni, real crab, ikura, hotate sashimi, served with rice

Assorted sashimi, chef's choice, served with fresh chopped wasabi & mini sashimi sampler, no substitution

Deep fried premium pork sirloin cutlet with homemade katsu sauce.

Grilled Korean style marinated short rib.

3pc shrimp and vegetable tempura.

Stir fried marinated slices of beef with Korean style soy sauce.

Grilled seasoned mackarel.

Deep fried chicken thigh cutlet with homemade katsu sauce.

Spicy. Stir-fried spicy marinated slices of pork belly with Korean style chili sauce (gochujang).

Grilled Salmon served with Teriyaki sauce.

Grilled Chicken served with Teriyaki sauce.

Grilled beef, served with teriyaki sauce

Deep-fried crab & shrimp mix, topped with spicy mayo & unagi sauce

Chicken wings glazed with sweet garlic soy sauce

Lightly fried Japanese peppers with sea salt

4pc, Deep-fried tofu served with tempura sauce

Edamame pan-fried with chili sauce, garlic butter & kenji seasoning

Vegetable, shrimp or mixed, lightly battered & deep-fried, served with tempura sauce

Lightly fried soft-shell crab, served with Kenji onion salsa

2pc, Japanese style deep fried mashed potatoes

Shishito peppers pan-fired with garlic butter & Kenji seasoning

Japanese-style chicken nugget, deep-fried & served with jalapeno aioli

4pc, Seared pork belly, marinated in soy sauce, served over onion & spring mix, topped with jalapeno & sesame seeds

Deep-fried baby octopus, served with jalapeno aioli

Breaded squid, deep-fried & served with sweet chili sauce

8pc, Deep-fried oysters, served with jalapeno aioli

Fried & lightly salted brussels sprout

5pc, Octopus balls drizzled with jalapeno aioli and katsu sauce topped with bonito flakes

Jalapenos stuffed with spicy tuna & cream cheese-, deep-fried & topped with spicy mayo

Boiled & lightly salted soybeans, in pod

6pc, Deep-fried vege dumplings

Crispy creamy rock shrimp with house special sauce

Chicken wings glazed with spicy garlic soy sauce

Grilled, whole, squid served on a bed of grilled onion, served with jalapeno aioli

8pc, Deep fried mushroom, crab meat & spicy tuna topped with spicy mayo & unagi sauce

Green mussels lightly baked with Kenji aioli, topped with scallions, sesame, tobiko & unagi sauce

Grilled salmon collar, served with ponzu sauce

Mushroom, tofu and seaweed

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

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

In: Spicy crabmeat, cream cheese Out: avocado, spicy mayo & unagi sauce

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

In: hamachi, cream cheese Out: avocado, spicy mayo & unagi sauce

With shiso leaf, rock salt, yuzu extract, truffle oil & fresh chopped wasabi

With apple pear puree, capers & yuzu ponzu sauce

With fresh chopped wasabi, micro green & carpaccio sauce

With cilantro, garlic chip, jalapeno

With micro greens, cilantro & yuzu ponzu sauce

With yuzu kosko, micro greens & yuzu ponzu sauce

Served with micro greens, capers, yuzu kosko & carpaccio saue

With shiso leaf, rock salt, yuzu extract, truffle oil & fresh chopped wasabi

Served with micro greens, capers, yuzu kosko & carpaccio saue

With cilantro, garlic chip, jalapeno

With yuzu kosko, micro greens & yuzu ponzu sauce

With fresh chopped wasabi, micro green & carpaccio sauce

300 ML, The first whiff is one of fruity sweetness, and the marble-white color hints at what’s to come. The medium-to-full body of this sake delivers as promised; the flavor is an alluring mix of sweet fruit and creamy umami.

300 ML, The popular Dassai “50” was replaced by Dassai “45” in 2019 by polishing the rice a bit more. And even though it is the most affordable of their lineup, it belongs to the highest premium sake category with no brewer's alcohol added.

300 ML, Named using the Japanese word for areas of light, shallow water in oceans or rivers, this sparkling sake has a playful carbonation that delivers pleasing flavors of pear and grape brightly across the palate. The gently sweet flavor combines with a moderate acidity, which makes this sake a particularly delightful aperitif.

300 ML, Tokubetsu means “special” in Japanese, and Hakkaisan “Tokubetsu Junmai” is special indeed, with a bit of extra polish on the rice compared to a regular junmai.

300 ML, This nigori sake-based liqueur is the product of five years of trial and error. After trying more than 1,000 flavors, the brewers decided this one reigned supreme. The strawberry flavor is all natural, containing no flavoring agents or acidifiers. This strawberry flavor is added to a mellow nigori that has been a local favorite for 50 years.

Small 300 ML, Kurosawa Brewing Company lays near the source of the great Chikuma river, and produces premium sake. True to the brand, this sake is silky smooth, full-bodied with a slight silver hue to match.

375 ML, Zesty, bubbly, and preservative-free, this all-natural sparkling liqueur uses barley shochu as its base, but contains all of the tangy and fresh aromatics of yuzu fruit.

300 ML, 500 years of sake making experience have culminated in Kubota “Manju,” a sake said to be one of the finest around. This crowning achievement has a plush texture with several layers of flavor. Each sip is a new journey, revealing more and more, like watching an artist paint up a gorgeous portrait. With countless gold medals under its belt, and more than a few high recommendations, Kubota “Manju”s timeless taste is one that you will always enjoy.

300 ML, Crafted with a brewing method passed down from generations, this is an elegantly balanced sake. Made with a 25% blend of ginjo sake and a 75% blend of honjozo sake, Kijuro Tokubetsu Honjozo is refreshingly abundant both in flavor and taste. Excellent for pairing with both naturally strong flavored ingredients (beef, pork and fish) as well as lightly flavored ingredients (chicken, vegetables and shell fish). Matches well with oden (Japanese stew), grilled salted fish, edamame, steamed asparagus, and negimaki grilled beef and green onion.

300 ML, Accompanied by a charming blue bottle, the Kikusui “Junmai Ginjo” is a must try. It has an light, playful essence with the perfect dash of dry.

Green mussels, scallops, shrimp, squid ring, narutomaki fish cake, mixed vegetables, scallions, dash broth & noodles

narutomaki fish cake, scallions, dashi broth & noodles served with mixed tempura on the side

sliced beef sirloin, onion, scallions, dash broth & noodles

Fried tofu skin, narutomaki fish cake, scallions, dashi broth & noodles

Stir-fried noodles, green mussels, scallops, shrimp, squid ring, mixed vegetables, scallions

Cucumber, avocado, yamagobo, kampyo, and Japanese pickles. Yamagobo: Japanese pickled burdock root. Kampyo: Dried shaving of the calabash.

Vegetable, lightly battered & deep-fried, served with tempura sauce

Lightly fried Japanese peppers with sea salt

Edamame pan-fried with chili sauce, garlic butter & kenji seasoning

Boiled & lightly salted soybeans, in pod

In: Tempura carrot, sweet potato, asparagus Out: Eggplant, avocado, yuzu soy & spicy mayo, topped with sweet potato crunch

In: mix vegetable tempura. Out: soy paper, yuzu soy sauce

Deep fried vegetable dumpling.

Deep fried tofu served tempura sauce: include fish flake.

Fried & lightly salted brussels sprout

In: mango, cucumber, avocado out: seaweed salad, crunch potato chip.

In: deep fried asparagus, cucumber out: avocado and yuzu mango sauce.

Shishito peppers pan-fired with garlic butter & Kenji seasoning

Tofu stir-fried with vegetables & Korean-style soy sauce

Avocado and cucumber

WITH FRESH CHOPPED WASABI, MICRO GREEN & CARPACCIO SAUCE

with yuzu kosko, micro greens & yuzu ponzu sauce

with sweet potato crunch & balsamic sauce

Served with micro greens, capers, yuzu kosko & carpaccio saue

with cilantro, garlic chip, jalapeno

with apple pear puree, capers & yuzu ponzu sauce

with micro greens, cilantro & yuzu ponzu sauce

Seared salmon, mango, tomato & spring mix, with yuzu mango dressing

Spring mix, mushroom, tomato, broccoli & orange wedge, with sesame mayo dressing

Spring mix, tomato, broccoli, & orange wedge, with sesame mayo dressing

Smoked salmon, avocado, dried tomato & spring mix, with carpaccio dressing

Diced sashimi mix, capers, julienned radish & spring mix, with carpaccio sauce

Crispy salmon skin, spring mix with house special sauce

Four kind of Japanese style pickled mixed vegetable in sweet vinegar

Chopped bluefin toro with green onion served tartar style

Diced salmon mixed with spicy sauce & seaweed salad , topped with avocado, scallions & tobiko

4pc, Steamed monkfish liver, rubbed with salt, rinsed with sake. served with ponzu & scallions

6pc, salmon sashimi topped with mandarin oranges, apple pear puree, capers & yuzu ponzu sauce

6pc( 2pc salmon, 2pc tuna, 2pc Yellowtail), no substitution

spicy tuna on crispy rice, topped with jalapenos, spicy mayo & unagi sauce

Diced sashimi mix with special kenji sauce, served with lightly fried gyoza skin chips

3 Different kinds of chef's choice premium handroll

6pc, Hokkaido scallops topped with cilantro, lemon slice & yuzu ponzu sauce

6pc, yellowtail sashimi topped with jalapenos, cilantro, garlic chips & carpaccio sauce

Diced mixed fish with Korean style spicy sauce topped with tobiko and cucumber

Diced tuna mixed with spicy sauce & seaweed salad , topped with scallions & tobiko

6pc, Halibut sashimi topped with apple pear puree, capers, white truffle oil & carpaccio sauce