KITA MODERN JAPANESE Menu

Fresh ginger typically accompanies a mix of greens, often garnished with elements like onions and tomatoes, dressed lightly in a house ginger-infused dressing.

Classic blend of crab, avocado, and cucumber wrapped in seaweed and rice.

Pork dumpling, chili soy vinagrette

Creamy pork broth, typically includes sliced pork belly, soft-boiled egg, bamboo shoots, scallions, and seaweed, garnished with black garlic oil.

Shrimp tempura, cucumber, avocado, and imitation crab, finished with a layer of tempura crunch.

Homemade yum yum sauce, typically sweet and tangy, to complement your seafood selection.

Fresh tuna with a tantalizing spicy kick, wrapped in seaweed and rice.

Tempura shrimp, masago, cream cheese, and avocado, topped with crab meat, eel sauce, and mango sauce.

Choice of chicken, beef, shrimp, mixed proteins, or vegetables.

Kimchi tofu soup features soft tofu and fermented kimchi in a spicy broth, typically accompanied by onions and mushrooms.

Traditional Japanese broth with tofu, seaweed, and green onions. Comfort in a bowl.

Udon soup featuring shrimp tempura, typically includes a savory broth, noodles, and garnished with green onions and seaweed.

Creamy pork broth, typically includes sliced pork belly, soft-boiled egg, bamboo shoots, scallions, and seaweed, garnished with black garlic oil.

Delightful mix of fresh seaweed, tossed in a savory dressing.

Fermented cabbage, often mixed with radish, green onion, and a spicy seasoning blend.

Fresh ginger typically accompanies a mix of greens, often garnished with elements like onions and tomatoes, dressed lightly in a house ginger-infused dressing.

Spicy tuna on crispy rice

Cubed tuna, avocado, seaweed, crackers, spicy togarashi blend

A harmonious blend of crispy rice, tender crab, creamy avocado, with a touch of spicy mayo and sweet eel sauce.

Thinly sliced salmon belly, typically accompanied by a delicate dressing of ponzu sauce and garnished with citrus oil and a sprinkle of masago.

Orange, ponzu, citrus oil, tobiko, micro wasabi

White fish, aji amarillo, orange yuzu, red onion, heirloom tomatoes, chive oil, micro cilantro

Seared tuna or albacore, daikon,garlic chips, ponzu, micro shiso

Seared yellowtail, typically accompanied by jalapenos, cucumbers, cilantro, and a ponzu sauce.

Avocado, jalapeno, kaffir lime oil, yuzu soy, garlic chips, micro cilantro

Tender brisket and select vegetables, wrapped in a crispy shell, often accompanied by a dipping sauce.

Seven spices blend, garlic butter, bonito flakes

Fried jalapenos, cilantro, sweet chili sauce

Pork dumpling, chili soy vinagrette

Homemade crab cakes, meticulously prepared and typically includes a blend of fresh crab meat and select seasonings, served with a complementary sauce.

Korean fried chicken wing, korean chili glaze

Braised pork belly and short rib, kimchi slaw, house pickles, korean chili glaze

Soft shell crab, lightly breaded and deep-fried, typically accompanied by a ponzu sauce.

Shrimp, vegetable tempura, tentsuyu sauce

Crispy spring rolls filled with a medley of vegetables, typically including cabbage, carrots, and celery, wrapped in a thin pastry.

Snow crab, cream cheese, mango chili sauce

truffle soy glaze, brussel sprouts, sapporo caramalized onions and shitake

Eggplant with choice of Chicken, Beef, Shrimp, Mixed, Vegetable, or Fried Tofu. Accompanied by White Rice or Fried Rice.

Chicken, shrimp, or tofu with honey garlic sauce. Served with white rice or fried rice.

Choice of chicken, beef, shrimp, mixed proteins, or vegetables.

Tender beef with rich Mongolian sauce. Choice of white or fried rice.

Sweet potato mash, crispy onions, lemon grass pesto

thick cut sweet potato fries, miso gravy, fried egg

Red curry with choice of chicken, beef, shrimp, mixed, vegetables, fried tofu, or Peking duck. Served with white or fried rice.

Slow braised beef short rib, curry spice, coconut milk, topped w\crispy onion, cilantro , side of steamed rice .

Chicken, beef, shrimp, mixed proteins, vegetables, or fried tofu.

Sweet Hawaiian sauce. Chicken or shrimp. Served with white or fried rice.

Stir-fried noodles with a mix of seafood and vegetables, following the traditional hibachi style.

Stir-fried udon noodles with slices of steak and mixed vegetables, following a traditional yakiudon preparation method.

Roasted Peking duck typically includes crispy skin and tender meat, served with pancakes, scallions, cucumber, and a savory duck sauce.

Wagyu beef patty on a toasted bun, typically includes lettuce, tomato, and a unique sauce, often accompanied by caramelized onions and cheese.

18oz bone-in cowboy ribeye. Choice of temperature. Served with two sides like crinkle fries, steamed broccoli, or creamy pork belly mac & cheese.

8oz Filet Mignon - Choice of doneness. Served with a selection of two sides including Crinkle Fries, Sweet Potatoes, Steamed Broccoli, Creamy Salad, or Creamy Pork Belly Mac & Cheese.

Grilled robata lobster tails are typically served with a blend of herbs and spices, often accompanied by a side of melted butter for dipping.

Grilled eggplant, typically prepared over a Robata Grill, often accompanied by a selection of herbs and a hint of garlic.

Grilled asparagus, typically seasoned with olive oil and herbs, often finished with a touch of lemon.

Pork belly slices, skewered and grilled, often marinated with a blend of savory seasonings.

Skewered shrimp, typically marinated in a blend of herbs and spices, then grilled over an open flame to impart a smoky flavor.

Grilled sweet corn on the cob, typically served with a light seasoning.

Tomatoes skewered and grilled, typically seasoned with herbs and olive oil.

Boneless beef ribs, typically marinated in a savory blend of soy sauce and sesame, served over rice and garnished with onions and scallions.

Lamb loin chops grilled with a blend of herbs and spices, typically includes a savory glaze.

Half roasted Peking duck, typically served with pancakes, cucumber, scallion, and a special sauce.

Raw beef tartare typically includes marinated Korean-style beef, garnished with traditional accompaniments.

Deep-fried tofu typically served with a sweet and spicy Korean-style sauce.

Steamed Cha Siu Bao typically includes tender barbecue pork encased in a soft, fluffy bun, often accompanied by onions and a savory sauce.

Shrimp tempura udon typically consists of udon noodles in broth, accompanied by shrimp tempura. Common additions include seaweed, green onions, and occasionally fish cake.

Traditional Japanese broth with tofu, seaweed, and green onions. Comfort in a bowl.

Classic French soup made with a rich, savory broth, caramelized onions, and melted cheese on top.

Crinkle-cut potatoes, deep-fried for a satisfying texture.

Creamy grits, often simmered with a blend of cheeses, offering a simple yet comforting side dish.

Japanese yam, simply prepared to highlight its natural sweetness and texture.

Noodles served as a side, typically prepared to complement a variety of seafood dishes.

Fresh Green Salad: A Crisp, Refreshing Side Dish

Sliced sweet potatoes, fried until crispy with a hint of salt, offering a balance of sweetness and crunch.

A medley of seasonal vegetables, typically includes broccoli, carrots, and green beans, lightly seasoned and sautéed.

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

Light and fluffy white rice.

Ginger dressing typically includes fresh ginger, oil, vinegar, and various seasonings to create a versatile and aromatic condiment.

Ginger dressing typically includes fresh ginger, vinegar, and a blend of oils, offering a tangy and slightly spicy accompaniment to salads.

Yum yum sauce, a 16 oz serving, is a homemade condiment often enjoyed with seafood, known for its sweet and tangy profile.

A 32oz serving of our homemade yum yum sauce, known for its unique sweet and tangy profile, ideal for enhancing seafood dishes.

A condiment typically consisting of fermented cabbage, chili paste, and spices, often used to add a spicy and tangy flavor.

A blend of mayonnaise and spices, offering a creamy texture with a spicy kick, typically used to enhance the flavor of seafood dishes.

A savory blend of soy sauce, mirin, and sugar, typically thickened to coat your favorite seafood add-ons.

A savory sauce, typically made from a base of soy sauce and sweetened with sugar, often used to enhance the flavor of various seafood dishes.

A sweet and tangy sauce made with ripe mangoes, often used as a complement to seafood dishes.

A harmonious blend of sweetness with a gentle heat, typically served as a delightful complement to seafood dishes.

A tangy and citrus-infused sauce, ponzu typically includes a blend of soy sauce, lemon juice, and mirin, ideal for enhancing seafood dishes.

A spicy blend of chili peppers, vinegar, garlic, sugar, and salt, creating a bold and versatile sauce.

Grilled asparagus, typically seasoned with garlic, olive oil, and a hint of lemon zest.

Add a creamy, ripe avocado to enhance your seafood selection.

Brussel sprouts prepared to complement seafood dishes, often roasted or sautéed with complementary flavors.

A generous dollop of rich cream cheese, often used to enrich the flavor of various seafood dishes.

Add a fresh cucumber to your seafood dish for a crisp and refreshing touch.

Salmon roe, typically served as an enhancement to a variety of seafood dishes.

Fresh jalapeño peppers, typically sliced or whole, added to enhance the dish with a spicy kick.

Add fresh mango to enhance your dish with a sweet and tropical flavor.

A serving of masago, typically used to enhance the flavor and texture of various seafood dishes.

Add a dollop of mayo to enhance your seafood dish with its creamy texture.

Fresh scallions added to enhance the flavor of your dish.

Crispy tempura flakes, often used to add a crunchy texture to various seafood dishes.

Thinly sliced cucumber used as a wrap, typically includes a filling of seafood selections to complement its crisp texture.

Substitute traditional seaweed wrap with a soy paper wrap for any sushi roll.

A savory addition of ginger dressing, typically crafted with ginger, vinegar, and various seasonings to complement seafood dishes.

yellowtail

salmon roe

Salmon hand roll with kobachi-style preparation, typically includes cucumber, avocado, and a touch of spicy mayo wrapped in seaweed.

Kobachi tuna hand roll typically includes fresh tuna, avocado, and a hint of spicy sauce, wrapped in seaweed.

Salmon hand roll (Temaki) typically includes fresh salmon, wrapped in seaweed with cucumber and avocado, often accompanied by a touch of spicy mayo.

Yellowtail and spicy sauce, hand-rolled in seaweed, typically includes cucumber.

Salmon and spicy sauce, hand-rolled in seaweed, typically includes cucumber and avocado.

Spicy tuna hand roll, typically includes spicy tuna mixture, cucumber, and rice, wrapped in seaweed.

Soft shell crab, cucumber, and avocado, hand-wrapped in seaweed, often accompanied by masago and a touch of eel sauce.

Tuna hand roll, often wrapped in seaweed, typically includes fresh tuna with a mix of vegetables and a hint of sesame.

chef's choice of vegetables

Fresh tuna wrapped in seaweed and rice, sliced into bite-sized pieces.

Succulent Yellowtail in a Crispy Seaweed Wrap, Enhanced with Subtle Rice Flavors

Eel and cucumber inside, typically includes sushi rice, wrapped in seaweed, and topped with a savory eel sauce.

Eel, avocado, and cucumber, typically includes a sweet and savory eel sauce.

Krab, cucumber, and spicy sauce, typically includes a hint of scallion for added flavor.

Freshly sliced salmon with a fiery kick, wrapped in seasoned sushi rice.

Fresh tuna with a tantalizing spicy kick, wrapped in seaweed and rice.

Yellowtail and scallions, rolled with spicy sauce in a seaweed wrap, typically includes cucumber.

Classic blend of crab, avocado, and cucumber wrapped in seaweed and rice.

Smoked salmon, cream cheese, and avocado wrapped in seaweed and sushi rice.

Steamed shrimp, avocado, and cucumber, often garnished with sesame seeds or tobiko.

Shrimp tempura, cucumber, avocado, and imitation crab, finished with a layer of tempura crunch.

Crisp cucumber wrapped in seaweed and rice, a refreshing vegetarian sushi option.

A thick roll filled with tamago, avocado, cucumber, gobo, shiitake mushrooms, kampyo, and oshinko, wrapped in nori.

BBQ beef rib, deep-fried asparagus, shiitake mushrooms, avocado, cucumber, red pepper, and carrot, with a seasoned radish layer on top and organic spring mix.

Typically includes spicy seafood and avocado, often deep-fried, with a topping of eel sauce, spicy mayo, and possibly masago or tobiko.

Spicy salmon and cucumber, typically includes tuna, yellowtail, and avocado.

Deep-fried soft shell crab with avocado, cucumber, and a touch of masago, typically served with eel sauce.

Tempura shrimp, masago, cream cheese, and avocado, topped with crab meat, eel sauce, and mango sauce.

Yellowtail nigiri features thinly sliced yellowtail over pressed vinegared rice, typically served in pairs.

Slices of amberjack, typically served over a small bed of vinegared rice. Two pieces per order.

Fresh salmon atop a small ball of rice, typically served in pairs.

Albacore nigiri typically features thinly sliced albacore tuna atop a small mound of seasoned rice, often accompanied by a touch of wasabi.

Grilled eel on top of a small ball of seasoned rice, typically dressed with a sweet eel sauce.

Thinly sliced octopus, typically includes a dab of wasabi, served atop a small mound of vinegared rice, presented in two pieces.

Inari tofu nigiri features sushi rice enveloped in a sweet, marinated tofu pocket, typically served in pairs.

Sliced mackerel, typically marinated in vinegar, served atop a small ball of seasoned rice.

Cooked shrimp atop a small bed of rice, typically served in pairs.

Sweet shrimp nigiri features raw, tender shrimp atop a small mound of seasoned rice, typically served in pairs.

Smoked salmon atop a small ball of seasoned rice, typically served in pairs.

Surf clam nigiri typically features thinly sliced surf clam atop a small mound of seasoned rice, often garnished with a touch of wasabi.

Crab stick, delicately placed atop a small mound of vinegared rice, often accompanied by a hint of wasabi.

Capelin roe atop a small bed of seasoned rice, traditionally served in pairs.

Salmon roe atop a small bed of sushi rice, typically includes a dab of wasabi.

Thin slices of red snapper atop vinegared rice, typically served in pairs, reflecting traditional nigiri preparation.

Flounder nigiri features thinly sliced flounder over a small ball of seasoned rice, typically served in pairs.

Sea urchin atop a small bed of rice, typically presented in pairs.

Sweet egg omelet, typically includes a hint of sugar and mirin, served on top of vinegared rice.

Tobiko nigiri typically includes flying fish roe served atop a small ball of seasoned rice.

Typically includes raw onaga (ruby snapper) on top of a small rice ball, served in a pair.

Fresh opakapaka (Hawaiian pink snapper) served on a small rice ball.

Scallop nigiri typically includes thinly sliced scallop on top of vinegared rice, often garnished with a touch of wasabi.

Escolar nigiri typically consists of thinly sliced white escolar fish, laid atop a small mound of vinegared rice, often garnished with a touch of wasabi.

Sliced big eye tuna, typically served over a small ball of seasoned rice, often garnished with a touch of wasabi or soy sauce.

Sliced yellowtail, typically served with a side of soy sauce, wasabi, and pickled ginger.

Slices of young yellowtail, known for its delicate flavor and buttery texture, typically served raw.

Thinly sliced raw salmon, typically served as a delicate and simple presentation to highlight its freshness.

Albacore sashimi typically includes thinly sliced albacore tuna, accompanied by a house sauce and garnished with ingredients like garlic and green onions.

Eel sashimi typically includes thinly sliced eel, often accompanied by a sweet and savory eel sauce.

Thinly sliced red snapper, typically served raw, highlighting its natural flavors and texture.

Thinly sliced octopus, typically accompanied by a light dressing and fresh garnishes to enhance its natural flavors.

Inari tofu sashimi typically includes sweet soy sauce marinated deep-fried tofu, served in its traditional pouch form.

Mackerel sashimi, typically dressed with a light seasoning to enhance its natural flavors.

Sliced raw shrimp, typically accompanied by traditional sashimi garnishes such as daikon radish and wasabi.

Tender slices of sweet shrimp, typically accompanied by a delicate garnish to enhance its natural flavors.

Smoked salmon sashimi, thinly sliced and typically includes a delicate smoky flavor.

Thinly sliced surf clam, typically served with soy sauce and wasabi.

Delicately sliced crab stick, typically served raw and presented in its simplest form.

Flounder sashimi typically consists of thinly sliced raw flounder, often accompanied by soy sauce, wasabi, and sometimes a hint of citrus or ponzu for added flavor.

Sea urchin sashimi typically consists of fresh, delicately sliced sea urchin, often served with a light soy sauce and wasabi.

Sweet, layered Japanese omelette, thinly sliced.

Thinly sliced red snapper, typically includes a light dressing or garnish to enhance its delicate flavor.

Thinly sliced pink snapper, typically served with traditional accompaniments.

Scallop sashimi typically consists of thinly sliced fresh scallops, often garnished with subtle accompaniments to enhance their natural flavor.

Thinly sliced escolar, typically served with a side of soy sauce and wasabi.

Salmon roe typically served with a delicate garnish, such as thinly sliced seaweed or cucumber.

Big eye tuna sashimi typically includes thinly sliced fresh big eye tuna, often accompanied by a light dipping sauce and garnishes to enhance its natural flavors.

Salmon, avocado, cucumber, cream cheese, topped with mango, eel, and eel sauce

tuna, salmon, yellowtail, avocado and scallions, wrapped in a tortilla

Shrimp tempura, crab delight, and avocado, topped with seared cajun tuna and yum yum sauce

Crab delight, red onions, cucumber, and kaiware topped with salmon, lemin slices, and orange yuzu

Tempura shrimp, cucumber, avocado, tempura flakes, cream cheese, topped with ebi and eel sauce

Yellowtail, jalapeno, scallions, avocado, crab delight topped with sweet salsa and garlic jalapeno sauce

Variety of fish, salmon, and cream ceese, fried in a spring roll wrapper with wasabi aioli and eel sauce

Cucumber, avocado, mango, scallions, carrots, bell peppers, micro cilantro, with balsamic

Smoked salmon, cream cheese, avocado, and mango, with fried, spiraled sweet potato and mango sauce

Salmon, tuna, yellowtail, kaiware wrapped in cucumber sheet with tosayu sauce

tempura soft shell crab, cream cheese, cucumber, avocado, eel, with eel and spicy mayo

Panko shrimp, bacon, scallop delight, avocado, and asparagus, topped with seared ribeye and truffle soy

Salmon, cream cheese, avocado, with eel sauce and spicy mayo

avocado, asparagus, and smoked salmon, baked and topped with crab delight and eel sauce

Spicy tuna and cucumber, with an additional layer of spicy tuna on top, embodying a bold fusion of flavors.

Tamago avocado, asparagus, butter garlic lobster wrapped in goma soy paper with yuzu aioli and eel sauce

Lobster roll with a blend of fresh lobster meat, typically accompanied by avocado, cucumber, and possibly a hint of asparagus, wrapped in soy paper with a unique sauce.

A curated selection featuring chef's choice of premium seafood and accompaniments, delicately wrapped and topped with signature sauces.

A curated blend of chef-selected seafood, the Kita Chef Special features a unique combination of ingredients, typically enveloped in rice and seaweed, and may include an inventive sauce to complement the roll.

Assorted premium seafood, expertly crafted with a blend of unique ingredients, wrapped in seaweed and rice.

Sashimi with a choice of salmon, mackerel, or a combination of both.

15 piece sashimi, 6 nigiri, tuna roll, and house special roll

6 piece chef's choice nigiri with complementing topping and tamago

A choice of Sashimi A or Sashimi B. Fresh seafood selections.

A selection of chef's choice sashimi, typically including a variety of fresh fish slices.

Sliced fresh tuna served over a bed of sushi rice, typically presented in a bowl.

Broiled eel over sushi rice, typically includes a glaze of unagi sauce.

Miso broth with chashu, egg, wood ear mushroom, bean sprouts, fish cake, and green onion.

Shoyu ramen in a soy-based broth with thin noodles, topped with grilled chashu pork belly, green onions, nori (seaweed), and bean sprouts.