Kuma on Valencia Menu

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.

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.

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.

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.

A pared down version of our dine-in sashimi platter designed to handle the bustle of take-out. A selection from the chef of 3 fish, 2 pieces each for 6 pieces total.

Massaged kale, salt pickled cucumber and local seaweed. Optional addition of salmon skin chicharrónes.

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

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

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

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.

Yellowtail, Kagoshima

Fluke, US East Coast

Scallop, Hokkaido

Amberjack, Hawaii

Black Sea Bream, Miyagi

Soy marinated tuna, Pacific Islands

Ocean Trout Belly, Loch Etive

Scallop dusted with our house 7-spice blend and seared, Hokkaido

Salmon, US Atlantic

Salmon Belly, US East Coast

Yellowtail Belly, Kagoshima

Sea bream, Kagoshima

Albacore, Hawaii

Bluefin Tuna Belly, Ensenada

Sea Urchin, location varies based on season

Yuzu marinated escolar, Korea

Real crab, avocado, and sesame seeds.

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

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

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

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

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

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

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

Yellowtail and green onions in toasted seaweed.

California roll topped with various fish chosen by the chef.

Salmon, sesame seeds, lemon slices, and avocado.

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

Tempura sweet potato and (vegetarian) unagi sauce.

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

720ml