Kuma Sushi + Sake 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.

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.

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 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.

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.

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

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

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

Tuna, Pacific Islands

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

Salmon, sesame seeds, lemon slices, and avocado.

Yellowtail and green onions in toasted seaweed.

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

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

California roll topped with various fish chosen by the chef.

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

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

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

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

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

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

Large slices of avocado and coarse sea salt.

Tempura sweet potato and (vegetarian) unagi sauce.

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

Spicy hamachi and jicama roll topped with walu ceviche and kumquat.

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.

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.