Kuma on Valencia Menu

Nama Genshu means sake that has not been pasteurized or diluted. High alcohol and slightly effervescent with a deep rich taste. Sequoia’s best, San Francisco

Bonterra Vineyards, Mendocino

Nigori Sake. Floral nose and flavors of yogurt and lychee. A must try for fans of nigori. San Francisco

Ginjo style sake. Chrysanthemum Water. A top seller. Clean, crisp, and bright, Niigata

Martin Ray, Sonoma

Healdsburg, CA

Sea bream, Kagoshima

Ocean trout, loch etive

Ocean Trout Belly, Loch Etive

Yuzu marinated escolar, Korea

Black Sea Bream, Miyagi

Amberjack, Hawaii

Sea Urchin, location varies based on season

Albacore, Hawaii

Bluefin Tuna Belly, Ensenada

Yellowtail Belly, Kagoshima

Salmon, US Atlantic

Spot Prawn, British Columbia

Scallop, Hokkaido

Yellowtail, Kagoshima

Fluke, US East Coast

Salmon Belly, US East Coast

Soy marinated tuna, Pacific Islands

Tender baby octopus coated lightly with seasoned flour and fried crispy. Served with our spicy dipping sauce.

Choice of yellowtail or salmon fish collar seasoned with sea salt and steam broiled until perfectly tender and juicy. Served with a garlic ponzu dipping sauce.

Tempura shrimp, cucumber, avocado, perilla leaf, daikon radish sprouts, red leaf lettuce, and spicy mayonnaise.

Spicy tuna, pineapple, and avocado, topped with walu ceviche and spicy oroshi.

Seared ocean trout sprinkled with lemon zest topping a roll of avocado, asparagus, and jalapeño.

Spicy tuna, cucumber, avocado, perilla leaf, daikon radish sprouts, and red leaf lettuce.

Tempura shrimp, cucumber topped with layers of tuna and avocado, spicy mayo, and unagi sauce.

Jicama, avocado, cucumber roll topped with marinated Japanese eggplant and crushed sesame seeds.

Large slices of avocado and coarse sea salt.

Baked crab and avocado roll topped with salmon, green onions, tobiko, spicy mayo.

Tempura sweet potato and (vegetarian) unagi sauce.

Hawaiian amberjack and pickled jalapeno on top with spicy hamachi and fried green scallions inside

Real crab, avocado, and sesame seeds.

Yellowtail and green onions in toasted seaweed.

Fresh tuna and mango topped with ocean trout and yuzu kosho.

Salmon, sesame seeds, lemon slices, and avocado.

Okinawan premium draught beer 22oz

720ml

koshihikari rice lager 12 oz

12oz can

Temescal brewery Juicy IPA 16oz

Sonoma

While we use this mainly as a source of spice and fatty richness in some of our heavier dishes, this also works great as a spread on sandwiches or burger buns and as a dip for fries, fritters, and fresh cruciferous vegetables. contains the following: eggs, sesame, soy.

In efforts to reduce food waste, we try to save and dehydrate most scrap products such as vegetable peels and fish shavings. we blend everything with other dried flavor enhancers like seaweed and sesame seeds and end up with a product that's never quite the same, but always delicious. it's a great finisher topping for rice plates, curry, stir fry, steam vegetables. anything savory really. go crazy contains the following: fish, gluten, sesame, soy.

Our ponzu is created with a tamari soy base, mushroom dashi, and the leche de tigre runoff from our daily ceviche which serves as the citrus component of a traditional ponzu. great as a dipping sauce for a large variety of meats, fish, or veggies, also a fantastic base for a marinade. contains the following: fish.

A filling dish utilizing all parts of both salmon and ocean trout. 12 slices total, cuts from the back and the belly, cured roe, and salmon skin chicharrones, all served over our wild grain rice blend, with assorted veggies and kinshi tamago.

All the goodness of our house chirashi with the addition of a few more luxurious items for when you're feeling fancy. Includes local uni, toro, and assorted shellfish.

Eight pieces of sushi selected by the chef. Types of fish may vary depending on season, but we generally like to start with lighter flavors and end with belly cuts.

Four pieces of sushi selected by the chef. Types of fish may vary depending on season, but we generally like to start with lighter flavors and end with a belly cut.

To fully embrace take-out, we've replaced our chef's choice sashimi with Kuma's chirashi. Inspired by one of our favorite dishes and the idea of a casual night in, you'll get 14 cuts of today's best fish, ikura snap peas, and kinshi tamago scattered over a house blend of nisihki rice and wild grains.

Junmai -- Water God. is our driest sake and perfect for showcasing a sharp, powerful flavor of rice, Iwate

Perfect spring nigori sake with a floral nose and flavors of yogurt and lychee. One of Sequoia’s best selling sake is a must try for fans of nigori, San Francisco.

Ginjo -- Chrysanthemum Water. A top seller. Clean, crisp, and bright, Niigata

Honjozo -- Kikusui’s undiluted, unpasteurized honjozo sake. Served in a “one cup” size as unpasteurized sake is light sensitive. Big, bright and boozy, Niigata 200ml

Nama Genshu style sake. A deep flavored cask strength sake from Tamagawa, designed to be served with ice, Kyoto

Nama Genshu means sake that has not been pasteurized or diluted. High alcohol and slightly effervescent with a deep rich taste. Sequoia’s best, San Francisco.

Honjozo style sake. Extra dry, Berkeley CA

Daiginjo Tears of Dawn. From one of Japan's smallest breweries, notes of tropical banana, anise seed, and truffle, Kyoto

Honjozo style sake. Brewer’s Pride. Sake maker, Masao Nakazawa’s favorite every-day sake. Balanced and refreshing, Kobe

Junmai Ginjo style sake. Bride of the Fox. Ripe honeydew notes along with aromas of roasted nuts and white chocolate light and cris Niigata

Daiginjo Silver Plate. A bold, fruity nose followed by a dry, spicy finish. It’s a sake that pleases all palates, Toyama

Junmai Daiginjo style sake. Winter Waters. Rich and fruit forward with notes of pear and just the right amount of funk, Yamagata

Junmai Ginjo -- Holy Warrior. From the famous shochu distiller Nishi Shuzo. Drinks like a wine” category. Notes of watermelon, banana, and yogurt. Kagoshima

A mix of both local and Japanese seaweed marinated in sesame oil.

Slices of shiitake mushroom and tofu suspended in clear soup made from this morning’s fish bones.

Blanched soybean pods tossed with coarse sea salt.

Awase miso with a kelp, mushroom, and shungiku leaf soup base; creates a flavor that’s almost tea-like.