Koto Menu

Gently grilled succulent fresh jumbo sea scallops glazed with sweet and special spicy sauce.

Gently fried soft shell crab with special sauce.

Served with a side of sweet sauce.

Japanese vegetable spring roll.

Japanese soybean.

Steamed shrimp dumpling.

Japanese vegetable fried or steamed dumplings.

Japanese pan-fried shrimp dumplings.

Steamed crunchy broccoli with light brown garlic sauce on the side.

Rolled Beef Stuffed with Scallions.

Fried rolled chicken stuffed with scallions, creamy cheese and bread.

Traditional Thai marinated skewers served with Thai curry dipping sauce.

Marinated fried chicken wings.

Grilled Chilean sea bass with coconut black rice.

Fried oyster topped with spicy tuna and jalapeño

Seared thin sliced of beef served with chef's special sauce.

Chef’s choice of assorted fish. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of food borne illness.

Thin slices of tuna served with ponzu sauce

Crabmeat, mango wrapped w. thinly sliced tuna and chef’s special sauce.

Six pieces of yellowtail with jalapeño pepper and tobiko with special sauce.

Seaweed salad, Alaska king crab meat, jumbo shrimp with cocktail sauce.

Tuna wrapped in crabmeat, avocado, radish sprout, and drizzled with soy mustard sauce.

Four pieces of Sliced pepper tuna wrapped with spicy Kani and mango, mango sauce on top.

Diced tuna, salmon, white tuna, white fish, and onions with soy mustard sauce.

Crispy lobster, eel, cucumber, avo, sprouts, crab meat, and tobiko.

Salmon, avocado, cucumber, mango inside topped with special mango sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Shrimp tempura, spring mix, avo, asparagus, and Alaskan king crab meat wrapped with soybean paper. Drizzled with eel and wasabi sauce.

Fried roll spicy tuna, white fish, cream cheese, avocado, with spicy mayo sauce and tobiko. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Spicy tuna, tempura with tempura flakes inside, topped with eel, avocado, salmon, drizzled with eel and spicy mayo sauce.

Alaskan king crab, mango, cucumber inside, topped with sliced avocado and mango, served with mango sauce.

Lobster salad, crunchy yellowtail, and asparagus inside. Topped with spicy tuna and avocado with chef’s sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Salmon, shrimp tempura, cucumber, avocado, masago inside wrapped with soybean paper. topped with spicy and eel sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Lobster and crabmeat inside wrapped with soybean paper. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Shrimp tempura and spicy tuna inside, top of white tuna, avocado and caviar. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tuna, salmon, yellowtail, avocado and tempura flake with caviar and special sauce outside. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Salmon and cucumber inside topped with scallion, masago, and avocado with spicy sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Spicy crunchy blue crab and avocado inside, topped with spicy crunchy tuna with spicy sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Spicy crab salads with cucumber and tempura flakes inside, topped with salmon, avocado and black tobiko. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Shrimp tempura with cucumber inside topped with crab salad.

Pepper tuna, cucumber, and asparagus, topped with tuna, spicy tuna, and tempura flakes. Drizzled with eel and spicy mayo. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Shrimp tempura, spicy tuna inside. topped with crawfish salad, eel, avo, tempura flakes, drizzled with spicy mayo and eel sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Chilean sea bass, avocado, asparagus, and radish sprouts, topped with seared scallop and garnished with scallion, tobiko along with eel and spicy mayo sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tuna and salmon with avocado wrapped in cucumber. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Pepper tuna radish, sprouts, and cucumber inside, salmon, white tuna, avocado, tempura flake and fish egg outside, served in three special sauces. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Crabmeat, cucumber, and masago wrapped with a variety of tuna, salmon, fluke, and avocado. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Spicy tuna, asparagus inside and topped with fatty tuna and avocado. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Crunchy spicy tuna, avocado inside, tuna on top in heart shape. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tempura lobster, cucumber and mayo.

Tempura lobster, mango and avocado wrapped with soy paper topped with tuna, jalapeño and spicy sauce.

Inside blue crabmeat, avocado and shrimp tempura, topped with seared beef and soy mustard.

Our chef’s special assorted sashimi. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Four pieces sushi, nine pieces sashimi and one California roll. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Choice of any three rolls: California roll, tuna roll, salmon roll, yellowtail roll, spicy tuna roll, spicy salmon roll, Phili roll, Alaskan roll, and futomaki. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Three slices of each: tuna, salmon, yellowtail topped on spicy crunchy tuna roll. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Sliced tuna on a bed of sushi rice. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Broiled eel on rice. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Assorted sliced raw fishes and vegetable over sushi rice. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Three Pieces of tuna, salmon, fluke, and yellowtail sashimi of each. Three Pieces of tuna, salmon, fluke, shrimp, yellowtail, and crabmeat of each. Two chef’s special roll. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Four pieces of tuna, salmon, yellowtail, fluke, octopus, white tuna and red snapper sashimi of each. Four pieces of tuna, salmon, yellowtail, fluke, smoked salmon sushi of each. Four chef’s special roll. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Kani.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Kani kame.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Salmon with avo, crabmeat, cucumber. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Tuna, yellowtail, tobiko, tempura flake with special spicy sauce. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase the risk of foodborne illness.

Smoked salmon, cream cheese and cucumber.

WIth eel, cucumbers.

Shrimp tempura and crabmeat inside topped with eel, avocado and eel sauce.

Crabmeat, tobiko, egg cake, kampyo, cucumber, oshinko and carrot.

With cucumber and scallions.

Shrimp, cucumber, crabmeat, and lettuce.

Gently fried soft shell crab wrapped in avocado, cucumber and masago.

Sweet potatoes and cucumber inside topped with avocado.

Avo, asparagus, and cucumber inside, topped with mango, rolled with brown rice.

Served with miso soup hibachi vegetable and fried rice.

Served with miso soup hibachi vegetable and fried rice.

Served with miso soup hibachi vegetable and fried rice.

Served with miso soup hibachi vegetable and fried rice.

Served with two shrimp appetizer and vegetables.

Served with miso soup hibachi vegetable and fried rice.

Served with two shrimp appetizer and vegetables.

Served with two shrimp appetizer and vegetables.

Served with two shrimp appetizer and vegetables.

Filet Mignon, lobster tail, shrimp and scallops.

Served with two shrimp appetizer and vegetables.

Tomato honey glaze with three pieces of assorted cute sushi.

Panko crumbs and oshinko, with chicken breast.

Thai rice noodles are stir-fried with egg, ground peanut, bean sprouts, and scallion.

Lobster tail, prawn w. scallops, mushroom, organic vegetables and udon noodles.

Roast duck braised in port red wine and chef’s special pineapple sauce.

Chilean sea bass lightly grilled with special miso anti cucho sauce.

Spicy. Red curry served with organic vegetables smothered in coconut milk.

Sweet and slightly spicy fried white meat chicken with a kick from garlic

Aromatic sweet, sour and spicy glaze-served along with fresh diced mango, green and red pepper to tame this wild sauce.

Lemongrass with organic vegetables in spicy shrimp broth.

With sautéed seasonal vegetable.

Hotategai.

Sake.

Coated in a light batter and gently deep-fried with tempura sauce on the side.

Coated in a light batter and gently deep-fried with tempura sauce on the side.

Coated in a light batter and gently deep-fried with tempura sauce on the side.

Coated in a light batter and gently deep-fried with tempura sauce on the side.

Coated in a light batter and gently deep-fried with tempura sauce on the side.

Coated in a light batter and gently deep-fried with tempura sauce on the side.

Stir-fried noodles with vegetables. Choice of chicken or shrimp.

Shrimps scallops with mushrooms and scallions in light cream, garlic butter sauce over noodles.

Spicy. Noodles with shrimp tempura, chicken, egg and vegetable in a hot pot dish.

Thai style fried rice with chicken and shrimp.

Young chicken breast or shrimp, fresh mango, red peppers, snow peas, and red onions.

Young chicken breast or shrimp cooked in Japanese ginger sauce with snow peas, zucchini, and asparagus.