Kinja Sushi Bar & Restaurant Menu

Panko-fried oysters served with katsu sauce.

Six pieces tempura battered beef-stuffed mushrooms fried to perfection.

Dusted with garlic salt.

Kabocha, carrots, broccoli, onions, sweet potato, and asparagus (half order is also welcomed).

Grilled corn served with togarashi, furikake, wonton chips, garnished with cotija cheese and green scallions.

Deep-fried tofu with tempura sauce garnished with green scallions and katsuobushi.

Fried to crispy perfection and served with sweet chill sauce.

Deep-fried, dough and bits of octopus, topped with mayo, tonkatsu sauce, green onion, pickled ginger, and bonito flakes.

Fried chicken served with a side of yuzu-infused salt.

Grilled tender beef rib-eye with our house spicy ponzu sauce and topped with red onion, cilantro, and habanero masago

Tempura battered, crab and cream cheese stuffed jalapeno deep fried. (Jalapeno spice levels very)

Tempura shrimp, real crab topped with ebi, avocado, mango, cilantro, lime, unagi sauce, and tomato. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Tempura asparagus, cucumber, avocado, topped with spicy tuna, sesame-seared tuna paired with a spicy ponzu sauce. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Panko-fried shrimp and avocado topped with hamachi, tuna, and salmon served with spicy mayo and garnished with micro-arugula and real crab. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Tempura shrimp, spicy tuna topped with an assortment of fish and unagi garnished with our three secret sauces, green scallions, tobiko and tempura bits. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Salmon, cucumber, and avocado roll topped with tuna, hamachi, masago, and microgreens. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Soft-shell crab, avocado, topped with salmon and garnished with fried red onions, chili oil, tomato, ponzu, and cilantro. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Panko-fried California roll topped with an escolar-hamachi chili aioli, kaiware, and tobiko. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Spicy tuna, tempura shrimp topped with tuna, unagi sauce, spicy mayo, red onions, habanero masago, and finished with tempura bits. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Tempura shrimp, crab topped with avocado, scallop mayo, black tobiko, kaiware sprouts and unagi sauce. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Real crab, cucumber, avocado topped with salmon, ebi, sliced lemons and kaiware sprouts. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Spicy tuna roll topped with hiyashi wakame. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

California roll topped with Salmon, mayo, spicy mayo, mustard sauce, BAKED and topped with unagi sauce, green onions, and sesame seeds

Cucumber. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Burdock root.

Yellowtail. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Avocado.

Inari, sweet egg, yamagobo, cucumber, and takuan.

Salmon. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Pickled daikon.

Pickled plum with shiso and cucumber.

Hamachi and green onion

Avocado, tempura shrimp, cucumber, unagi sauce, tempura bits, and kaiware sprouts.

Cucumber and cream cheese topped with smoked salmon, red onions, and capers. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Fresh avocado and mango.

Fresh avocado and salmon. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Freshwater eel, avocado, cucumber, sesame seeds, and kaiware sprouts.

Real crab, avocado, cucumbers, topped with an assortment of fish and unagi.

Real crab, avocado, sesame seeds, and cucumber.

Salmon and avocado topped with tuna.

Crispy chopped salmon skin, shiso leaves, yamagobo, and cucumber. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Cucumber and spicy tuna. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Tempura asparagus, avocado, cucumber topped with teriyaki sauce, mustard sauce, and tempura bits.

Soft-shell crab, avocado, cucumber, black and red tobiko. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Yellowtail, jalapeño, and avocado. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Tempura shrimp and real crab, topped with unagi, avocado, unagi sauce, and tempura bits.

Unagi and cucumber topped with furikake and unagi sauce. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Thick wheat flour noodles served in a light dashi broth garnished with seaweed, green scallions, fish cake, enoki, mushrooms, and tempura bits.

Thick wheat flour noodles served in a light dashi broth garnished with seaweed, green scallions, fish cake, enoki, mushrooms, and tempura bits; tempura vegetables and shrimp served on the side.

Black garlic-infused pork broth, served with chashu, soft-boiled egg, menma, kikurage, spicy sauce, corn, green scallions, and tempura nori.

Thick wheat flour noodles served in a light dashi broth garnished with seaweed, green scallions, fish cake, enoki, mushrooms, and tempura bits; tempura vegetables served on the side.

Chilled buckwheat noodles served with a side of dashi broth.

Chilled green tea buckwheat noodles served with a side of dashi broth.

Panko-fried chicken served with katsu sauce and served with cabbage salad.

Grilled tender ribeye beef with our homemade teriyaki sauce.

Salted and grilled salmon.

Panko-fried pork cutlet served with katsu sauce and served with cabbage salad.

Fried salmon with our homemade teriyaki sauce.

Fried chicken marinated in our homemade sweet ginger glaze.

Salmon.

Yellowtail.

Monkfish liver paté.

Scallop.

Squid.

Salmon roe.

Escolar.

Mackerel.

Albacore.

Octopus.

Flying fish roe.

Sweet Egg.

Steamed shrimp.

Fried tofu pocket.

Freshwater eel.

Additional sashimi may be requested; prices may vary.

Sliced salmon served over sushi rice. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Grilled freshwater eel service over hot rice.

Korean-style mixed sashimi bowl (a.k.a. hwae-dup-bap) served with an assortment of fish, seaweed salad, daikon, mixed greens, served over hot brown rice with a side of cho-jang (korean sweet and spicy sauce). *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Assortment of fish served over sushi rice. *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Five pieces of sashimi (maguro, sake, or hamachi) and your choice of roll (California, spicy tuna, or unakyu roll). *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Five pieces of nigiri (chef's choice) and your choice of sashimi (maguro, sake, or hamachi). *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Five pieces of nigiri (chef's choice) and your choice or roll (California, spicy tuna or unakyu roll) and your choice of sashimi (maguro, sake, or hamachi). *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness.

Tuna, salmon, and hamachi (no substitutions).

Diced tuna with wakame, kaiware sprouts, red onions, furikake, cucumber, and sesame oil.

Seasoned tuna with salt, freshly squeezed lemon juice tossed with mixed greens, mango, jalapeños, cucumber, red onion, cilantro, tomato and avocado.

Assorted fish with mixed greens served with an olive oil horseradish vinaigrette, capers, daikon, tobiko, and sliced almonds.

Tuna with hiyashi wakame garnished with cucumber, red onions, tobiko, and chili aioli.

Chilled shrimp with seaweed and pickled cucumber.

Chilled octopus with seaweed and pickled cucumber.

Seared albacore served with daikon radish, spicy tuna garnished with red onion, cilantro, ponzu, and a dash of and chili oil.

Monkfish liver paté lightly seasoned with spicy sauce, ponzu, and green scallions.

Hamachi with sliced tomatoes, jalapeños, cilantro, olive oil, and garlic ginger-soy sauce.

Noodles and dashi broth only.