Kobe Buddha House Menu

Spicy tuna roll, spicy crab meat, spicy salmon roll.

Three pieces of each: tuna, asalmon, yellowtail with tuna or California roll.

Five pieces sushi, eight pieces sashimi and a crunchy spicy salmon roll.

Ten pieces sushi, 18 pieces sashimi and spicy crab roll.

Torched salmon with spicy lobster salad jalapeno, ponzu.

Sliced seared yellowtail topped with fresh jalapeno cilantro. Served with yuzu sauce.

Thinly sliced seared tuna served with a special sauce.

Fresh tuna diced with chili powder & soy sauce on top of avocado bowl.

Soba noodles, tender chicken slices, choice of udon or soba.

Steak soba: Tender steak slices atop udon or soba noodles.

Shrimp with choice of udon or soba noodles.

Stir-fried rice noodles with chicken, egg, and fresh vegetables in a tangy tamarind sauce.

Grilled chicken atop a bed of fried rice with tender vegetables.

Stir-fried rice with tender slices of beef and mixed vegetables, garnished with fresh herbs.

Sautéed wide rice noodles with tender slices of beef, mixed with vegetables in a savory sauce.

I-shrimp tempura, avocado, O-spicy crab, tempura flakes.

I-spicy tuna, tempura flakes, cucumber & avocado, O-fresh tuna, avocado with eel, sauce, spicy mayo & tempura flakes.

I-spicy salmon, avocado, cucumber & tempura. O-fresh salmon & avocado with eel sauce, spicy mayo & tempura flakes.

I-spicy crab, avocado, O-tuna with torched Japanese mayo

I-tempura fried shrimp wrapped in pink soybean sheet with lobster salad, sliced mango dressed in mango sauce.

I-shrimp tempura with avocado, O-crabmeat with chef's special sauce.

Biggest roll in town. I-shrimp tempura wrapped in pinky soybean sheet. Topped with a baked sea scallop, parmesan, crabmeat, sauteed onions, and exotic caviar.

Lightly battered and deep-fried squid rings, served with a side of dipping sauce.

Steamed or pan fried.

Japanese pan fried pork dumpling.

Deep fried in tempura batter.

Steamed or pan fried.

Thinly sliced rib-eye steak rolled with scallon in teriyaki sauce.

Crispy wings tossed with teriyaki sauce.

Five thick sliced rib eye steak on kabobs.

Sliced lightly cooked Filet Mignon w. house dipping sauce

Six baked scallops topped with a creamy sauce, served as a Japanese appetizer.

Crunchy wonton skin filled with avocado, cucumber, tomato & peppered tuna.

Chicken and shrimp served in a teriyaki style, typically accompanied by a selection of vegetables.

Grilled rib-eye paired with succulent shrimp, served alongside mixed vegetables and a side of rice.

Grilled filet mignon and chicken, typically accompanied by mushrooms and a teriyaki sauce.

Salmon and shrimp served together, typically including a combination of sushi or sashimi pieces featuring both seafood elements.

Shrimp and scallops, typically pan-seared and served with a delicate teriyaki sauce and assorted vegetables.

Tender filet mignon paired with grilled salmon, typically seasoned with a blend of Japanese herbs and spices.

Filet mignon and shrimp, typically includes a combination of tender beef and succulent shrimp, often cooked with a hint of garlic.

Angus rib-eye steak and grilled salmon, typically includes a complementary blend of traditional Japanese seasonings.

Grilled salmon served over a bed of bean sprouts with a side of corn, broccoli, and carrot.

Juicy rib-eye steak accompanied by a medley of sautéed carrots, broccoli, and onions.

Succulent shrimp paired with mixed vegetables, glazed with a light savory sauce.

Tender beef tenderloin, typically prepared to highlight its delicate texture and rich flavor.

Scallops grilled hibachi style, typically accompanied by a selection of vegetables.

Juicy Japanese-style steak glazed with teriyaki sauce, accompanied by stir-fried vegetables.

Grilled salmon fillet accompanied by a side of steamed vegetables and a bed of bean sprouts.

Succulent shrimp glazed with teriyaki sauce, accompanied by a medley of stir-fried vegetables.

Scallops broiled and glazed with a homemade teriyaki sauce, often accompanied by vegetables.

Japanese style seasoned seaweed.

Sliced ripe avocados arranged in a fan shape, garnished with a delicate edible flower.

A mix of crabmeat and diced avocado, garnished with fish roe, atop a bed of crisp mixed greens.

Four pork dumpling with seaweed broth.

Japanese-style fried rice with shrimp, accompanied by slices of lime and a garnish of purple cabbage and parsley.

A side of yum yum sauce, a creamy Japanese-style condiment, often paired with hibachi dishes, featuring a unique blend of spices and a subtle sweetness.

A tangy and slightly sweet sauce, made with fresh ginger, typically used as a dipping accompaniment for a variety of dishes.

A blend of mayonnaise and select chili sauces, often enriched with a hint of garlic and a dash of lime for a tangy kick.

Eel sauce is a sweet and savory condiment, typically including a blend of soy sauce, sugar, and mirin, ideal for enhancing sushi and various Japanese dishes.

Maki roll filled with crispy sweet potato tempura, wrapped in sushi rice and seaweed, accompanied by pickled ginger.

Crab stick, avocado, cucumber.

Salmon with spicy sauce.

Shrimp, salmon, avocado cucumber with tempura flake.

Tuna, spicy sauce.

Tuna.

Eeel, avocado.

Shrimp tempura, cucumber, and avocado, typically includes a sweet eel sauce.

Seared scallop atop a roll of sushi rice, lightly dusted with spicy seasoning.

Coconut-breaded choice of chicken or shrimp, served as a platter.

10 oz pepper seasoned rib eye steak smothered with fresh green pepper, onion and asparagus in a chef special sauce.

Tender sliced rib eye steak, stir fried with onion , peppers and asparagus.

Grilled filet mignon and jumbo shrimp smothered with fresh mushroom and onion in a chef special sauce on a bed of traditional soba noodles.

Breaded chicken cutlet, deep-fried and simmered with egg and onion, served over rice in a savory broth.