Kokoro Menu

Grilled Soybeans - Maldon Salt - Lemon Juice

Bluefin Tuna - Chili Garlic - Pickled Cucumber - Ponzu

Bluefin Tuna - Habanero Aioli - Crispy Shallots - Cucumber

Big Glory Bay King Salmon - Wasabi - Tamari

Yellowtail - Crispy Shallot Furikake - Cilantro - Cucumber

Bluefin Medium Fatty Tuna - Negidare - Nikiri

Big Glory Bay King Salmon Belly - Ginger - Chives - Tamari

BGB King Salmon - Yuzu Kosho - Shisho - Avocado

Pickled Cucumber - White Ponzu - Chili Garlic - Goma - Bonito Flakes

Big Glory Bay King Salmon - Tomato - Ponzu - Truffle Oil

Japanese Scallop - Oranges - Serrano Peppers - Mint - Ponzu

Thinly sliced Japanese red snapper, typically includes yuzu chojang, micro shiso, and orange supreme.

A5 Wagyu - Kinoko Duxelles - Chimichurri - Quail Egg - Caviar

Bluefin Medium Fatty Tuna - Negidare - Nikiri

Bluefin Fatty Tuna - Kizame - Tamari

Big Glory Bay King Salmon - Wasabi - Tamari

Big Glory Bay King Salmon Belly - Ginger - Chives - Tamari

Japanese Sea Bream - Shisho - Wasabi - Nikiri - Lemon

Yellowtail - Kizame - Tamari

Dayboat Scallop - Yuzu Kosho - Fingerlime - Nikiri

Freshwater Eel - Chives - Goma - Tare

King Trumpet Mushroom - Brown Butter - Yuzu Kosho - Tamari

Avocado - Yuzu Kosho - Tamari

Japanese Amberjack - Yuzu Kosho - Nikiri

Smoked Striped Jack - Wasabi - Goma - Chives - Nikiri

European sea bass on hand-pressed seasoned sushi rice, typically complemented with subtle garnishes.

Japanese Golden Eye Snapper - Tamari - Grated Ginger

Spanish Anchovy - Avocado - Cherry Tomato - Olive Oil

Salmon roe on hand-pressed seasoned sushi rice, often complemented by a hint of wasabi or soy sauce.

Bluefin Medium Fatty Tuna

Bluefin Fatty Tuna

Big Glory Bay King Salmon

Big Glory Bay King Salmon Belly

Japanese Sea Bream

Yellowtail

Dayboat Scallop

Amberjack

Smoked Striped Jack

Three pieces of loup de mer, thinly sliced and served raw, typically accompanied by traditional condiments.

Japanese Golden Eye Snapper

Bluefin Tuna - Habanero Aioli - Crispy Shallots - Cucumber

BGB King Salmon - Yuzu Kosho - Shisho - Avocado

Yellowtail - Crispy Shallot Furikake - Cilantro - Cucumber

Freshwater Eel - Cucumber - Nori Furikake - Tare

Lump Crab - Yuzu Kosho Aioli - Crispy Shallots - Avocado - Cucumber

Panko Fried Shrimp - Tiger Cry Relish - Avocado - Thai Basil - Cilantro - Lemon Habanero Aioli

Rolled with cucumber, avocado, and an assortment of pickled vegetables, wrapped in seaweed and sushi rice.

Soft shell crab maki features tempura-fried soft shell crab, cucumber, avocado, and masago, typically wrapped in sushi rice and seaweed, drizzled with unagi sauce.

Grilled Japanese Lion Peppers - Lemon Juice - Maldon - Bonito Flakes - Yuzu Kosho Aioli

Pickled Cucumber - White Ponzu - Chili Garlic - Goma - Bonito Flakes

Soft and fluffy white rice, cooked to perfection.

Steamed short-grain rice seasoned with a blend of vinegar and sugar, prepared to accompany any sushi selection.

Fresh wasabi, pickled to enhance its natural sharpness and depth, offering a distinctive accompaniment to any dish.

Grilled Soybeans - Maldon Salt - Lemon Juice

Side tamari sauce typically includes a gluten-free, vegan blend of soy sauce and konbu seaweed stock.

A tangy citrus-based sauce enhanced with chili elements, typically including soy sauce and a hint of jalapeño for a spicy kick.

A side of Thai chili typically includes a spicy blend of Thai chilis, often accompanied by a hint of garlic and vinegar for added depth.

A side of yuzu kosho typically includes a blend of chili peppers and yuzu citrus peel, offering a tangy and slightly spicy flavor.

Side of creamy aioli, enhanced with the vibrant zest of yuzu and the spicy kick of kosho pepper.

A side of creamy aioli infused with habanero peppers, offering a spicy kick.

A tangy and spicy condiment, this aioli combines the zest of lemon with the fiery heat of habanero peppers, typically served as an accompaniment.

Housemade chili garlic sauce, typically includes a blend of chili peppers and garlic.