Kinja Sushi San Ramon Menu

Fried to crispy perfection and served with sweet chili sauce (4 pcs).

Dusted with garlic salt.

Tempura battered beef-stuffed mushrooms fried to perfection (6 pcs).

Shrimp, kabocha, carrots, broccoli, onions, sweet potato, and asparagus (10 pcs mixed).

Panko-fried oysters served with katsu sauce (4 pcs).

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

Tempura battered, crab & cream cheese stuffed jalapeños (6 pcs).

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

Japanese fried pork potstickers (8 pcs).

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

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.

Vegetable or curry croquettes (3 pcs).

Grilled tender ribeye with spicy ponzu sauce and topped with red onions, cilantro, and habanero masago.

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.

Seaweed salad.

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

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

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

Hamachi with sliced tomatoes, jalapeños, cilantro, olive oil, and garlic ginger-soy sauce (5 pcs).

Tuna, salmon, and hamachi (no substitutions).

Seasoned shrimp with salt, freshly squeezed lime juice tossed with mango, jalapeños, cucumber, red onion, cilantro, tomato and avocado. Served with tortilla chips and side of chipotle aioli.

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

Chilled shrimp with seaweed and pickled cucumber.

Yellowtail.

Salmon.

Cucumber.

Avocado.

Pickled daikon.

Burdock root.

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

Finely chopped hamachi with green onion.

Pickled salted plum with shiso and cucumber.

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

Crispy chopped salmon skin, shiso leaves, yamagobo, and cucumber.

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

Salmon and avocado topped with tuna.

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

Yellowtail, jalapeños, and avocado.

Soft-shell crab, avocado, cucumber, black and red tobiko.

Real crab, avocado, sesame seeds, and cucumber. Make it deep fried for an additional charge.

Fresh avocado and salmon.

Fresh avocado.

Fresh avocado and mango.

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

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

Cucumber and cream cheese topped with smoked salmon, red onions, and capers. Make it deep fried for an additional charge.

Unagi and cucumber topped with unagi sauce.

Soft-shell crab, avocado, topped with salmon and garnished with fried red onions, chili oil, tomato, ponzu, and cilantro.

Panko-fried shrimp and avocado topped with hamachi, tuna, and salmon served with spicy mayo and garnished with micro-arugula and real crab.

Spicy tuna roll topped with hiyashi wakame.

Tempura shrimp, crab topped with avocado, scallop mayo, black tobiko, kaiware sprouts and unagi sauce.

Tempura scallops sushi topped with tomato, masago, mango, and green scallions.

Tempura shrimp, spicy tuna topped with an assortment of fish and unagi garnished with our three secret sauces, green scallions, tobiko and tempura bits.

Real crab, cucumber, avocado topped with salmon, ebi, sliced lemons and kaiware sprouts.

Tempura shrimp, real crab topped with ebi, avocado, mango, cilantro, lime, unagi sauce, and tomato.

Spicy tuna, tempura shrimp topped with tuna, unagi sauce, spicy mayo, red onions, habanero masago, and finished with tempura bits.

Salmon, cucumber, and avocado roll topped with tuna, hamachi, masago, and micro greens.

Panko-fried California roll topped with a escolar hamachi chili aioli, kaiware, and tobiko.

Real crab and avocado topped with fresh salmon and Kinja's secret sauce, baked and finished with unagi sauce, scallions, and sesame seeds.

Salmon.

Yellowtail.

Monkfish liver paté.

Halibut.

Scallop.

Squid.

Salmon roe.

Amberjack.

Escolar.

Mackerel.

Albacore.

Octopus.

Flying fish roe.

Sweet egg.

Steamed shrimp.

Fried tofu pocket.

Freshwater eel.

Additional sashimi may be requested; prices may vary.

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

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

Salted and grilled mackerel.

Salted and grilled salmon.

Fried salmon with our homemade teriyaki sauce.

Grilled tender ribeye beef with our homemade teriyaki sauce.

Fried chicken marinated in our homemade sweet ginger glaze.

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.

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.

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

Chilled buckwheat noodles served with a side of dashi broth.

Sliced tuna served over sushi rice.

Panko-fried pork cutlet served over hot rice.

Grilled freshwater eel service over hot rice.

Panko-fried chicken cutlet served over hot rice.

Assortment of fish served over sushi 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).

5 pieces of nigiri (chef's choice) + your choice of roll (California, spicy tuna, or unakyu).

5 pieces of nigiri (chef's choice) + your choice of sashimi (maguro, sake, or hamachi).

5 pieces of nigiri (chef's choice) + your choice of roll (California, spicy tuna or unakyu) + your choice of sashimi (maguro, sake, or hamachi).

Your choice of green tea, vanilla, or black sesame.

Noodles and dashi broth only.