Shino Sushi.Grill.Bar Menu

Pork and vegetable dumplings, choice of steamed or pan fried.

Raw or undercooked items.

Crab stick, avocado, and cucumber typically wrapped in nori and sushi rice, garnished with masago.

With vegetables and beef/chicken/shrimp/tofu.

Stir fried udon/ramen/soba with vegetables and beef/chicken/shrimp/tofu.

Braised pork belly in rich shiyo broth.

Deep-fried shrimp with avocado and cucumber, typically accompanied by eel sauce.

Grilled soy beans, choice of lightly salted, spicy or truffle oil.

Shrimp tempura, avocado, mango, sweet spicy mayo, crispy rice crackers.

Grilled soy beans, choice of lightly salted, spicy or truffle oil.

Black cod in sweet miso sauce.

Lightly fried tofu in bonito broth.

Four pieces served with a sweet and tangy sauce.

Broiled fresh yellowtail collar.

Pork and vegetable dumplings, choice of steamed or pan fried.

Shrimp dumplings, choice of steamed or pan fried.

Crispy chicken in ginger soy marinade.

Crispy wings in spicy garlic chili sauce.

Juicy tender ribs with tangy garlic sauce.

Three sliders served with wasabi aioli and onion rings.

Fried shrimp and assorted vegetables.

Japanese seafood or vegetarian pancake.

Scallop, kanikama, tobiko, shiitake mushroom baked in scallop shell.

Lightly fried shrimp tossed in tangy wasabi sauce.

Raw or undercooked items. Tuna, salmon, hamachi, avocado and tobiko wrapped in cucumber.

Raw or undercooked items. Sashimi, truffle crispy scallion shreds.

Raw or undercooked items. Salmon sashimi, tobiko, avocado, wrapped in rice paper with a zesty sauce.

Raw or undercooked items. Tuna sashimi, avocado, nori and tobiko on crispy chips.

Raw or undercooked items. Diced tuna, avocado, and cucumber in spicy mayo on crispy seaweed chips.

Raw or undercooked items. Spicy tuna served in crispy buns.

Raw or undercooked items. Kanpachi sashimi, yuzu vinaigrette, ginger, chives, fried shallots.

Mixed greens in ginger dressing.

Shrimp, crabmeat, octopus, avocado, cucumber, and tobiko with spicy mayo.

Fresh seaweed seasoned in sesame.

Dressed with mild shino sauce, asparagus, jalapeño.

Shrimp, scallop, and calamari in miso broth.

Scallops with sautéed wild mushroom and garlic, ginger soy drizzle.

Shino teriyaki glaze/ black pepper sauce with king oyster mushrooms.

Flank steak, king oyster mushrooms, peppers, carrots, special sauce.

Grilled pork chops with black pepper sauce.

Choice of grilled chicken/salmon with shino teriyaki glaze.

Fried tofu with eggplant, king oyster mushrooms, and asparagus in red miso sauce.

Choice of deep fried chicken or pork served with curry or katsu sauce.

Udon/ramen/soba served with seafood in spicy broth.

Braised pork belly in rich shiyo broth.

Stir fried udon/ramen/soba with vegetables and beef/chicken/shrimp/tofu.

With vegetables and beef/chicken/shrimp/tofu.

Raw or undercooked items. 6 pcs sushi and 10 pcs sashimi of seasonal special fish.

Raw or undercooked items. California, spicy tuna, and unakyu.

Raw or undercooked items. Grilled eel on a bed of rice.

Raw or undercooked items. Choice of 9 pcs fresh salmon or tuna on a bed of rice.

Raw or undercooked items. 16 pcs sushi, 10 pcs sashimi, and California, tekka, and kappa makis.

Raw or undercooked items. Chirashi sashimi on a bed of rice.

Raw or undercooked items. 18 pcs sashimi.

Raw or undercooked items. 8 pcs sushi, 12 pcs sashimi.

Raw or undercooked items.

Grilled eel, cucumber, kanikama topped with fresh avocado and kabayaki sauce.

Spicy crab and grilled eel, topped with shrimp and avocado.

Raw or undercooked items.

Deep-fried shrimp with avocado and cucumber, typically accompanied by eel sauce.

Raw or undercooked items. Yellowtail and scallion.

Raw or undercooked items. Shrimp tempura maki topped with grilled eel, avocado, and kabayaki sauce.

Raw or undercooked items. Salmon and red onion.

Raw or undercooked items. Salmon.

Raw or undercooked items.

Deep-fried salmon, avocado, and cucumber wrapped in seaweed and rice, typically served with eel sauce.

Sweet potato tempura.

Fried soft shell crab, avocado, cucumber, kaiware, tobiko, red leaf, and kabayaki sauce.

Cucumber and avocado.

Raw or undercooked items. Tuna.

Raw or undercooked items.

Raw or undercooked items.

Raw or undercooked items.

Raw or undercooked items. California maki topped with assorted raw fish and avocado.

Raw or undercooked items. Salmon, cream cheese, cucumber.

California maki topped with baked scallop and kanikama, tobiko and spicy mayo.

Lobster tempura, avocado and sweet mustard wrapped in daikon.

Shrimp, asparagus, cucumber, and mango topped with spicy tuna. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Our dishes are prepared in areas where allergenic ingredients are present, so we cannot guarantee that our dishes are 100% free of these ingredients. While we take care to remove any small bones or shells from our dishes, there is still a small chance that some may remain.

Salmon, cucumber, topped with torched salmon, spicy mayo, eel sauce, tobiko. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Our dishes are prepared in areas where allergenic ingredients are present, so we cannot guarantee that our dishes are 100% free of these ingredients. While we take care to remove any small bones or shells from our dishes, there is still a small chance that some may remain.

Crispy shrimp, avocado, cucumber, creamy nuta sauce, topped with crispy shrimp.

Sweet potato maki, topped with torched ribeye, crispy sweet potato strings. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Our dishes are prepared in areas where allergenic ingredients are present, so we cannot guarantee that our dishes are 100% free of these ingredients. While we take care to remove any small bones or shells from our dishes, there is still a small chance that some may remain.

Mixed greens, Japanese pickle, cucumber, steamed tofu skin, citrus soy.

With cucumber, black tobiko, spicy mayo, and sweet miso sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Our dishes are prepared in areas where allergenic ingredients are present, so we cannot guarantee that our dishes are 100% free of these ingredients. While we take care to remove any small bones or shells from our dishes, there is still a small chance that some may remain.

Cucumber, asparagus, spicy mayo topped with toro, jalapeño, and ginger sauce. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Our dishes are prepared in areas where allergenic ingredients are present, so we cannot guarantee that our dishes are 100% free of these ingredients. While we take care to remove any small bones or shells from our dishes, there is still a small chance that some may remain.

Fried spicy tuna avocado maki topped with tobiko and spicy mayo. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Our dishes are prepared in areas where allergenic ingredients are present, so we cannot guarantee that our dishes are 100% free of these ingredients. While we take care to remove any small bones or shells from our dishes, there is still a small chance that some may remain.

Soft shell crab and grilled eel with tamago, avocado, cucumber and black tobiko.

Shrimp tempura, cucumber, spicy mayo, topped with truffle and torched toro. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Our dishes are prepared in areas where allergenic ingredients are present, so we cannot guarantee that our dishes are 100% free of these ingredients. While we take care to remove any small bones or shells from our dishes, there is still a small chance that some may remain.

Spicy tuna, topped with yellowtail, salmon and avocado. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness. Our dishes are prepared in areas where allergenic ingredients are present, so we cannot guarantee that our dishes are 100% free of these ingredients. While we take care to remove any small bones or shells from our dishes, there is still a small chance that some may remain.

Hand-pressed sushi rice topped with the fattiest part of bluefin tuna belly.

Seared foie gras, truffle oil, sushi rice, and a hint of soy sauce.

Tuna over sushi rice. Consuming raw or undercooked foods can increase the risk of foodborne illness.

Fresh salmon on sushi rice. One order comes with one piece. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Medium fatty bluefin tuna hand-pressed over sushi rice, typically garnished with house-made sweet soy sauce and green onions.

A thin slice of yellowtail hand-pressed with sushi rice.

Delicate tofu skin typically paired with sushi rice.

Avocado sushi: Fresh avocado pressed onto a bed of sushi rice and wrapped in nori seaweed.

Grilled freshwater eel atop hand-pressed sushi rice, typically garnished with eel sauce.

Sweet Japanese egg omelet atop hand-pressed sushi rice, typically wrapped with seaweed.

Shrimp over vinegared sushi rice.

Seared foie gras, typically paired with seasonal fruit, on sushi rice.

Fresh surf clam typically hand-pressed onto sushi rice.

Squid atop hand-pressed sushi rice. Consuming raw or undercooked seafood may increase your risk of foodborne illness.

Salmon roe over a small bed of sushi rice. Consuming raw or undercooked foods can increase the risk of foodborne illness.

Fresh Japanese amberjack over sushi rice, typically garnished with house-made sweet soy sauce and yuzu kosho.

Cured mackerel typically served over sushi rice.

One piece of fresh sea bass nigiri.

Thinly sliced octopus with sushi rice.

Small roll typically includes Japanese cucumber and sesame seeds.

Scallop over sushi rice, typically garnished with sweet soy sauce and yuzu kosho. Consuming raw or undercooked foods can increase the risk of foodborne illness.

Flying fish roe on a bed of sushi rice, typically wrapped in seaweed.